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Celebrate the season with a salad-sandwich buffet.

A spirited sensitivity to the seasons is a practical hallmark of a good cook. A guide that helps you make use of the best of the market and take advantage of the weather in styling parties is Sunset's new hardbound book with spiral-bound pages, Entertaining for All Seasons (Lane Publishing Co., 1984; $14.95).

Whether you want to have an informal event for 2 or a grand show for 100, the book--by the editors of Sunset Books and Sunset Magazine--will help you with picnics, barbeques, buffets, holiday meals, and special parties.

This salad-sandwich buffet for 8 is from the book (three salads are pictured here). Each menu in the book is accompanied by a list, like the one at right, that quickly gives you a realistic view of the work required for the party and also helps you get organized with a shopping list. Curried Chicken Salad

1/2 cup mayonnaise

1/2 teaspoon garlic salt

1 teaspoon curry powder

1/8 teaspoon cayenne

1/2 teaspoon prepared mustard

2 teaspoons fresh lemon juice

2 tablespoons finely chopped Major Grey or other mango chutney

3-1/2 cups cold cooked chicken, cut into about 1/2-inch chunks

2/3 cup thinly sliced celery

2 thinly sliced green onions and tops

1 small apple, diced

3 tablespoons toasted sliced almonds

In a bowl, combine mayonnaise, garlic salt, curry powder, cayenne, mustard, lemon juice, and chutney. Add chicken, celery, onions, and apple, and stir to blend. Cover and chill if made ahead. To serve, top with almonds. Makes 4-1/2 cups. Tuna Salad

1 cup tomato-based chili sauce

1/4 cup fresh lemon juice

2 cloves garlic, minced or pressed

1 teaspoon dry basil or 1 tablespoon of the fresh herb

2 teaspoons prepared horseradish

1 small onion, chopped

1/2 cup whole pitted ripe olives

2 cans (about 7 oz. each) solid light tuna, including oil

Peperoncini (Italian pickled peppers), if desired

Stir together chili sauce, lemon juice, garlic, basil, and horseradish. Add onion and olives. Cover and chill if made ahead. Just before serving, add tuna and mix until lightly coated with sauce. If desired, garnish with peperoncini. Makes 4 cups. Marinated Mushroom Salad

1-1/4 pouns small mushrooms, washed and ends trimmed

Salted water

6 tablespoons olive oil

2 tablespoons fresh lemon juice

1 clove garlic, pressed

1/2 teaspoon each crushed whole black pepper, coriander seed, and mustard seed

1 small onion, finely chopped

1/2 cup chopped parsley Salt

Place mushrooms in boiling salted water to cover; simmer, uncovered, 5 minutes. Drain and let cool.

Mix together olive oil, lemon juice, garlic, pepper, coriander seed, and mustard seed. Add the mushrooms, onion, and parsley, and salt to taste; stir to blend.

Cover and marinate at room temperature, stirring occasionally, for at least 2 hours. (If made ahead, chill; let come to room temperature before serving.) Serve in marinade. Makes 3-1/2 cups. Ratatouille Salad

1 medium-size onion, finely chopped

1 clove garlic, minced or pressed

3 tablespoons olive oil

1 small eggplant (about 3/4 lb.), cut into 1-inch cubes

1 medium-size zucchini, cut into 1/2-inch-thick slices

1 medium-size green pepper, cored, seeded, and cut into 1/4-inch strips

1/4 cup chopped parsley

1 can (14-1/2 oz.) pear-shaped tomatoes, including liquid

1 teaspoon each dry basil and salt

1/3 cup grated Parmesan cheese

In a 10- to 12-inch frying pan over medium heat, cook onion and garlic in olive oil, stirring until limp. Added eggplant, zucchini, green pepper, parsley, tomatoes and their liquid, basil, and salt. Break tomatoes into small pieces with a spoon.

Cover and simmer, stirring occasionally, until all vegetables are tender when pierced, about 25 minutes. Cook, uncovered, stirring occasionally, over high heat until most of the liquid has evaporated. Cool, cover, and chill if made ahead. Serve at room temperature with Parmesan cheese to sprinkle over individual servings. Make 4 cups. Celery Root Salad

6 tablespoons olive oil

3 tablespoons white wine vinegar

1 teaspoon each sugar and caraway seed

1 clove garlic, minced or pressed

1-1/4 pounds (about 2 medium-size) celery root, peeled, washed, and cut into matchstick-size pieces (about 3-1/2 cups)


1/4 cup mayonnaise

Combine olive oil, vinegar, sugar, caraway seed, and garlic. Stir in celery root; add salt to taste. Cover and marinate at room temperature, stirring occasionally, for about 2 hours. (If made ahead, chill; let come to room temperature before serving.) Just before serving, pour salad into a strainer and drain off marinade; reserve for green salads if desired. Mix celery root with mayonnaise. Makes 3 cups. Fresh Banana Gelato

3 cups milk

3/4 cup sugar

1/2 vanilla bean (a 2- to 3-in. section) or 1 teaspoon vanilla

3 thinly pared strips of lemon peel (each about 2 in. long)

6 egg yolks

3 medium-size ripe bananas

3 tablespoons fresh lemon juice

In a 3- to 4-quart pan, combine milk, sugar, lemon peel, and vanilla bean (or add vanilla later, as directed). Stir over medium heat just until sugar is dissolved. Gradually whisk 1 cup of the warm milk mixture into egg yolks in a bowl; then pour egg mixture into pan, whisking. Continue to cook, stirring constantly until liquid costs the back of a metal spoon in a thin, even, smooth layer; this takes about 10 minutes. (Do not bring to scalding or custard will curdle.) Pour through a fine wire strainer into a large bowl; discard peel. (Rinse vanilla bean, let dry, and save for later use.) If using vanilla, add it now to the gelato base. Cool to room temperature.

Smoothly mash or puree bananas and combine with lemon juice. Sir 1 cup of the cooled gelato mixture into the bananas until well blended; then gradually stir in remainder. Freeze in a regular or self-refrigerated ice cream maker, following directions provided by the manufacturer. Serve when just frozen, or firm for 1 to 2 hours by packing with 1 part salt to 8 parts cracked ice, or placing in a covered container in the freezer. Let hard-frozen ice cream soften slightly at room temperature (about 10 minutes for a full batch) before scooping. Freeze no longer than 1 month. Makes about 1-1/2 quarts.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1984
Previous Article:Chilies color, flavor, and can heat this red or green loaf.
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