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Summer dinner party for 12, mostly done the day before.

Professional food stylists-who are paid to make food look beautiful and appetizing-quickly learn which foods stay fresh-looking and good-tasting over periods of time. Stevie Bass of Food Concepts takes her extensive food-styling knowledge to its logical conclusion in creating this attractive, easy-to-duplicate dinner party she served recently in her Mill Valley, California, home.
 Mediterraneas Chicken
 Fruited Quinon Salad
 Tomatoes with Herb Vinaigrette
 Citrus Sauce Basil-Jicama Pesto
 Chocolate Foodue Fresh Fndt Baaet
Citrus sauce and pesto go with chicken,
quinoa, and tomatoes.


The day before, you can cook the chicken and quinoa, and make the sauce. For fondue fruit, buy watermelon (about a 5-lb. piece), pineapple (2, each 2 to 3 lb.), and strawberries (6 to 8 cups), or any single fruit. Early on party day, cut watermelon and pineapple into bite-size cubes; rinse and drain strawberries. Cover and cool; to serve, mound on a platter.
Mediterranean Chicken
Grate orange peel to flavor citrus sauce
before you peel fruit for the chicken.
 1/2 cup orange marmalade
 2 teaspoons prepared horseradish
 12 boned and skinned chicken breast
 halves (each 4 to 5 oz.), rinsed
 and patted dry
 4 large (about 2 lb. total) oranges
 3 large (about 1 lb. total) blood
 oranges, or 2 small (about
 lb. total) pink grapefruit
 3 large (about 1 0 oz. each) firm-ripe
 avocados
 cup lemon juice


In a bowl, mix marmalade and horseradish with chicken. Place chicken in 2 greased 10- by 15-inch pans. Bake, uncovered, in a 450' oven until meat is white in thickest part (cut to test), 12 to 15 minutes; switch pan positions halfway through cooking. Let cool. If made ahead, cover and chill up to next day. Arrange chicken on a large platter.

Cut peel and white membrane from oranges and blood oranges. Slice fruit crosswise into 1/4-inch-thick rounds; arrange beside chicken. For grapefruit, cut segments from membrane; discard membrane.) Peel, pit, and slice avocados; coat with lemon juice and place beside chicken. Serves 12.

Per serving:349 cal.;41g protein; 10gfat(l.8g sat.); 24 g carbo.; 120 mg sodium; 99 mg chol
Fruited Quinoa Salad
1/4 cup pine nuts or slivered almonds
2 to 2 1/2 cups (about 1 lb.) dried
 apricots
3 cups quinoa or 2 cups bulgur
 (cracked wheat)
1 tablespoon olive or salad oil
4 to 6 cups regular-strength chicken
 broth
4 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/2 to 2 cups currants
 Salt


In a 6- to 8-inch frying pan, stir nuts often over medium heat until golden brown, 3 to 5 minutes. Remove from pan; set aside. Coarsely chop 1 cup apricots; set aside. Place quinoa in a fine strainer and rinse with cool water (bulgur needs no rinsing). Pour oil into a 12-inch frying pan or 4- to 5-quart pan over medium heat. Add quinoa or bulgur; stir often until it turns a slightly darker brown, 8 to 10 minutes. To pan, add broth (6 cups for quinoa, 4 cups for bulgur), peel, and juice. Bring to a boil on high heat. Cover and simmer until grain is just tender to bite, 10 to 15 minutes. Drain any liquid from grain; reserve for soup or discard. Stir chopped apricots and 1 cup currants into grain. Let stand until warm or cool. If made ahead, cover and chill up until next day.

Mound salad in center of a large rimmed platter. Garnish with remaining apricots, currants, and nuts. Season to taste with salt. Serve warm or cool. Serves 12.

Per serving:299cal.; 8.6g protein; 5.7gfat(0.8 g sat.); 57g carbo.; 49 mg sodium; 0 mg chol.
Tomatoes with Herb Vinaigrette
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon each dry marjoram
 leaves and dry thyme leaves
3 1/2 pounds (9 to 10 cups total) firm ripe
 cherry tomatoes (red or
 yellow, any size), stemmed,
 rinsed, drained, and halved


In a large shallow bowl, mix oil, vinegar, marjoram, and thyme. Add tomatoes; mix gently. Serve or, if made ahead, cover and chill up to 4 hours. Serves 12. Per serving: 64 cal.; 1.1 g protein; 4.8 g fat 0.6 g sat);5.5g carbo.; 9.7mg sodium; Omg chol.
Citrus Sauce
 1 cup light or regular sour cream
 3 tablespoons orange marmalade
 1 teaspoon grated orange peel
 2 teaspoons prepared horseradish
 White pepper
In a bowl, mix sour cream, marmalade,
peel, and horseradish. Add pepper to
taste. Use, or cover and chill
day; stir before serving. Makes 1 1/2 cups.
Per tablespoon: 23 cal.; a 7 g protein; 1.3 g fat
(0. 7g sat); 2.5 g carbo.; 0.8 mg sodium; 3.3
mg chol.
Basil-Jicama Pesto
2 cups lightly packed fresh
 leaves
1 cup coarsely chopped jicama
1/2 cup grated parmesan cheese
1/2 cup regular-strength chicken broth
2 tablespoons olive oil
2 tablespoons drained canned capers
2 garlic cloves
 In a blender or food processor, puree basil,
jicama, parmesan, broth, oil, capers,
and garlic. Serve, or cover and chill up to
8 hours. Makes about 1 1/2 cups.
Per tablespoon: 26 cal.; 1. 1 g protein; 1. 7 g fa t
(0.5g sat);2g carbo.;51mg sodium; 1.3mg
chol.
 Chocolate Fondue
 In the top of a double boiler over barely
simmering water, combine 3 cups semisweet
chocolate baking chips, 1/2 cup nonfat
milk, and 3 tablespoons orange-flavor
liqueur or nonfat milk. Stir often until
smoothly melted.
 Transfer to serving bowl or chafing dish.
Keep warm up to 4 hours in bowl on an
electric warming tray or in the hot water
jacket of a chafing dish over a low flame;
stir occasionally. Spear fruit (for kinds
and amounts, see upper left) with skewers
and dip into fondue. Serves 12.
Per tablespoon fondue: 49 cal; 0. 7 g protein;
2.4 g fat (0 g sat.); 5.8 g carbo.; 1.1 mg sodium;
0. 1 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1991
Words:994
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