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Party menu for 10, easy on the cook.

Unexpected flavor combinations give a fanciful lilt to this twilight menu for 8 to 10. All the foods can be made in advance, and, if served chilled or kept cold as directed, will stay fresh and appetizing up to 3 hours, even when the evening is hot. The meat is barbecued or roasted pork tenderloins; allow 3 to 3-1/2 pounds total. Cook them until they reach 155[degrees] in the center, then let cool, cover, and chill up to a day. To serve, slice meat thin and mound in a deep bowl. Nest the bowl in a larger one filled with ice to keep the meat cool. (Before adding ice, be sure that the larger bowl supports the one for the meat; otherwise, the meat bowl may tilt as ice thaws and be swamped with water.) Use the same arrangement to keep the yogurt dressing for the pasta salad cool.


Appetizer Buffet (see page 126) Chilled Pork Tenderloins Dilled Pasta Salad

Red Cabbage and Poached Peach Salad

Cucumber and Green Onion Salad Rye Bread Loaves Butter Coarse-ground Mustard

Blueberry Tart

Dry Gewurztraminer Gamay Beaujolais

Dilled Pasta Salad

1 pound dried orecchiette (earshape) pasta or small shell pasta 2 tablespoons olive oil 3 tablespoons chopped fresh dill or 2 teaspoons dried dill weed 1/3 cup lemon juice

Yogurt-dill dressing (recipe follows)

In a 6- to 8-quart pan on high heat, bring about 4 quarts water to boiling. Add pasta and cook, uncovered, just until tender to bite, 10 to 15 minutes. Drain, cover with cold water, and drain again.

Meanwhile, in a wide bowl, stir together oil, dill, and lemon juice. Add pasta and mix gently. Serve, or cover and chill up to 6 hours. Serve from refrigerated to room temperature; mix occasionally to keep surface moist. To each portion, add yogurt-dill dressing to taste. Serves 8 to 10.

Per serving without dressing: 198 cal.; 5.9 g protein; 3.8 g fat (0.7 g sat.); 35 g carbo.; 5.3 mg sodium; 0 mg chol.

Yogurt-dill dressing. In a small bowl, stir together 1-1/2 cups unflavored nonfat yogurt, 2 tablespoons chopped fresh dill or 1-1/2 teaspoons dried dill weed, and 1-1/2 teaspoons caraway seed.

Use, or cover and chill up to a day. Nest bowl in a larger bowl filled with ice to keep dressing cool up to 3 hours. Garnish with fresh dill sprigs. Makes about 1-1/2 cups.

Per tablespoon: 9.6 cal.; 0.8 g protein; 0.2 g fat (0.1 g sat.); 1.1 g carbo.; 10 mg sodium; 0.9 mg chol.

Red Cabbage and Poached Peach Salad

1 tablespoon finely shredded orange peel 2 tablespoons lemon juice 1/2 cup sugar 1/2 cup red wine vinegar 1 cup cranberry juice cocktail 2 cups dry red wine (or 2 more cups cranberry juice cocktail) 4 or 5 medium-size (1-2/3 to 2 lb. total) firm-ripe peaches 1 large (at least 3 lb.) red cabbage 1 large (about 1/2 lb.) onion 1 tablespoon salad oil Salt

In a 5- to 6-quart pan, combine peel, lemon juice, sugar, vinegar, cranberry juice, and wine. Boil, uncovered, over high heat until reduced to 3 cups. Peel, pit, and halve peaches; add to pan. Cover and simmer until peaches are tender when pierced, about 10 minutes; turn fruit over occasionally. Pour into a bowl.

Gently ease 8 to 10 large leaves from cabbage; rinse leaves, drain, and wrap in towels. Enclose in a plastic bag; chill up to a day. Shred remaining cabbage; discard core.

Mince onion. Rinse and dry pan; set over medium heat; add onion and oil. Stir often until onion is limp, about 10 minutes. Add shredded cabbage and 1/2 cup peach poaching liquid. Stir often on high heat until cabbage is limp and liquid evaporates, about 10 minutes. Pour into a bowl; let cool. Cover and chill up to a day.

Drain liquid from peaches into pan. Boil, uncovered, on high heat until reduced to about 3/4 cup, 15 to 20 minutes. Pour over peaches. Cover and chill up to a day.

Drain about 2/3 of the peach liquid into cooked cabbage; mix. Arrange leaves on a platter; mound cabbage mixture in them. Serve peaches with cabbage or from bowl. Serve from refrigerated to room temperature. Add salt to taste. Serves 8 to 10.

Per serving: 164 cal.; 2.2 g protein; 1.7 g fat (0.2 g sat.); 30 g carbo.; 16 mg sodium; 0 mg chol.

Cucumber and Green Onion Salad

3 European cucumbers (about 3 lb. total), thinly sliced About 1 tablespoon salt 1/2 cup thinly sliced green onion (tops included) 1 tablespoon sugar 1/3 cup seasoned rice vinegar (or 1/3 cup rice vinegar and 1 tablespoon sugar)

In a bowl, lightly crush cucumbers and 1 tablespoon salt with your hands. Let stand 20 to 30 minutes. In a colander, squeeze cucumbers gently and let drain. Rinse with cool water, squeeze gently and drain again. If prepared ahead, cover and chill up to a day.

In a bowl, mix cucumbers with sliced onion, sugar, and vinegar. Serve in the bowl, or transfer with a slotted spoon to a platter. Serve from refrigerated to room temperature. Season with salt to taste. Makes 6 cups. Serves 8 to 10.

Per serving: 24 cal.; 0.8 g protein; 0.2 g fat (0 g sat.); 5.4 g carbo.; 224 mg sodium; 0 mg chol.

Blueberry Tart

3 cups blueberries, rinsed and drained Press-in pastry crust (directions follow) 1/2 cup grape jelly 3 tablespoons berry-flavor liqueur or grape juice Mint springs (optional)

Pour berries into pastry. In a 1-1/2-to 2-cup pan, stir jelly and liqueur over medium heat until jelly melts. Spoon evenly over berries. Chill until jelly sets, about 30 minutes. Serve or, if made ahead, cover and chill up to a day. Garnish with mint. Serve from refrigerated to room temperature. Makes 8 to 10 servings.

Per serving: 212 cal.; 1.7 g protein; 9.5 g fat (5.8 g sat.); 30 g carbo.; 99 mg sodium; 25 mg chol.

Press-in pastry crust. Combine 1 cup all-purpose flour, 1/2 cup (1/4 lb.) butter or margarine, and 1/2 cup powdered sugar. Whirl in a food processor or rub with your fingers until dough holds together. Press dough over bottom and 1 inch up sides of a 9-inch tart pan with removable rim. Bake in a 350[degrees] oven until golden brown, 25 to 35 minutes. If made ahead, let pastry stand up to 4 hours, or cover and chill up to a day.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Summer Entertaining; recipes
Author:Lipman, Karyn I.
Date:Jun 1, 1992
Previous Article:Salads all ready to go.
Next Article:Party cloths to make.

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