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Sunset's time-tested ideas for entertaining; menus for different occasions...for a few or many, for dinner, lunch, or breakfast, indoors or out.

Group meals are a time-tested art at Sunset. Since we moved to our new home in Menlo Park 30 years ago, we have done much of our business entertaining in-house. Over time, our needs changed, and in 1973 we expanted our facilties. We built a new kitchen, spacious patio, and wine cellar--all to help entertain business guests and host company parties, working conferences, and meetings.

Our dining room is an extension of Sunset's editorial content. Foods served are from recipes in our magazine and books. Those from current issues continually increase our repertoire.

In three decades of entertaining, we have accumulated a wealth of experience and practical know-how for making our guests comfortable. We have learned which recipes work best for groups of different sizes, and which stay popular over the years.

On the following 11 pages, we share a collection of tried-and-true entertainment menus; some of the recipes may already be your favorites, too.

Menus for different occasions . . . for a few or many,

for dinner, lunch, or breakfast, indoors or out

Big or small parties, sit-down or buffet; we have tried them all. Here some of our most successful menus. Quantities vary from recipe to recipe; see page 66 for tips on multiplying amounts.

Walk-around reception for 40

For large groups, a combination of hot and cold appetizers works well. Make cold ones ahead; have extras to replenish dishes. To identify choices, set cards with the recipe names beside. If the food needs directions on how to eat it, put them on the card or have someone on hand.

At the barbecue, you need someone to cook and serve clams and sausages.

To avoid bottlenecks and encourage guests to circulate, set out food and beverages at several stations. Pop-oven Barbecue Clams (page 59) Sausages with Mustard Cream (page 59) Smoked Salmon with Endive (page 58) Artichokes with a Trio of Sauces (page 59) Crudites with Green Goddess Dressing (page 59) Melted Brie in a Crust (page 58) Layered Cheese Torta with Pesto (page 59)

For the grilled clams and sausages, have the go-withs such as bread or sauce placed near the barbecue, along with serving utensils. As guest come and go, cook successive batches so there is a steady supply of hot food. For 40, you might make two batches or clams and sausages.

Western classic for

up to a dozen

This menu emphasizes the glorious food of the West--salmon, wild rice, pears. It's an elegant, good-looking dinner. Red Lettuce Spears and Green Beans with Tangerine Mayonnaise (page 63) Whole Salmon Fillets with Herb Baste (page 60) Barbecued Fennel (page 62) California Wild Rice (page 63) Sourdough Bread Pear Fans with Orange Syrup (page 65) Chardonnay

Barbecue whole salmon fillets with an herb sauce. Use 1 fillet for 5 to 6 servings, 2 fillets for 10 to 12 servings. Grill fennel alongside. The wild rice cooks unattended over low heat. Make the orange syrup for the pears ahead, then complete dessert shortly before serving.

Sit-down lunch for a big

crowd: 75 to 100

With a big group, it's wise to choose a menu of common, well-liked foods. Barbecued beef is a popular choice for our employee anniversary lunches. Borrow extra barbecues for your party, if needed. Spinach Salad with Pine Nut Dressing (page 63) Barbecued New York Strip Roast with Bearnaise Sauce (page 60) Bulgur and Pasta Pilaf (page 62) Buttered Asparagus Sourdough Bread Spiced Pumpkin Roll (page 65) Cabernet Sauvignon

Whole New York strip roast works well for a crowd because it takes fewer cooks to handle three or four large pieces of meat on the barbecue than 75 to 100 smaller steaks. Each boneless strip weighs 8 to 10 pounds; after cooking, cut each into 1/2-inch-thick steaks to feed 22 to 26.

The bearnaise sauce is easy to make in the blender; you'll need 3 or 4 batches. Make it ahead and keep warm in a thermos; or rewarm, if you like.

For ease in serving, set salads, bread, and butter on table before guests are seated. The frozen pumpkin-roll dessert needs to be made ahead. You'll need 7 to 9 rolls.

VIP lunch for 12 to 36

A menu of simple foods, well prepared and combining familiar and unexpected choices, shows off Sunset's planning at its best. Because the individual units can be easily multiplied, this menu works well for small to midsize groups. For a bigger party, substitute the grilled New York strip roast (page 60) for the skirt steaks. Salad Greens with shallot Dressing (page 63) Barbecued Skirt Steaks with Fresh Herbs (page 60) Whole Roasted Onions (page 63) Roasted New Potatoes (page 63) Asparagus with Orange-Butter Sauce (page 62) Crusty Rolls Kona Torte--Macadamia Caramel (page 65) Merlot or Pinot Noir

Thread flavorful skirt steaks with fresh herbs and grill alongside fresh fennel. Serve with roasted onions and potatoes; both can bake unattended while you watch the barbecue. The make-ahead dessert holds well at room temperature.

Southwester buffet for 12

With guests who like to try new flavors, this New Mexican feast receives rave reviews. The hot and mild dishes interestingly complement one another. Avocados with Fresh Salsa (page 63) Sante Fe Chili with Meat (page 61) Black Beans (page 62) Chicken with Rice Corn Tortillas Powdered Sugar Pound Cake (page 65) Tropical Fruit Zinfandel

The chili and beans can be made ahead and reheated. Bake or barbecue 12 chicken legs and serve on a platter alongside 4 to 5 cuts hot cooked white rice, plain or cooked in seasoned broth. Buy the freshest tortillas possibles and heat shortly before serving; wrap in napkins or towels in a basket to keep warm. Served with the cake, fresh pineapple, mango, or papaya makes a simple ending.

Chicken barbecue for 50

When the weather is fine, go outdoors to cook and eat. This casual meal is served with a mininum of help. Guests pick up barbecued chicken from the grill, then help themselves from the buffet table. Avocados with Fresh Salsa (page 63) Barbecued Herb-Mustard Chicken (page 61) Baked Sweet Potatoes (page 62) Whole Roasted Onions (page 63) Giant Breadsticks (page 62) White Chocolate Chip Cookies (page 64) Sauvignon Blanc

The units of this menu are easy to multiply. Chicken pieces such as whole legs or quarters (or halves of smaller birds) regulate portions. Roast the sweet potatoes and onions in the oven as birds cook. Breadsticks and cookies are easily passed, and guests can serve themselves.

Breakfast for 4

When the group is small, it's fun to get the guests to participate in the meal. At this breakfast, the host sets out hot coffee and hot milk (whirled in a blender until frothy), sugar, and cocoa. Guests combine them to suit their taste.

The make-ahead crepe ravioli suit a small or large group. With more guests, set up several coffee bars to avoid congestion. Crepe Ravioli with Toasted Walnuts (page 60) Ripe Pears and Grapes Freshly Squeezed Orange Juice Coffee with Hot Milk Sugar Cream

The filled crepes take only minutes to reheat. Serve fruit whole.

Appetizers and nibbles:

to start or make a meal

Warm nuts and cheese are a standby at Sunset when we receive guests. We often supplement that simple offering with some of the reliable appetizer choices on these two pages.

Smoked Salmon with Endive

For big parties, smoked salmon with a seasoned cream cheese on bagels and endive spears or lettuce leaves makes a festive appetizer. 1 pound cream cheese, at room temperature 1/2 cup sour cream 2 tablespoons lemon juice 3 tablespoons minced shallot 1/4 cup minced fresh dill or 1-1/2 teaspoons dry dill weed 1 smoked salmon fillet (2-1/2 to 3 lb.), purchased or homemade (see June 1982 Sunset, page 158) About 1 pound endive, washed, crisped, and separated in spears; or small inner leaves from 6 heads romaine lettuce; or some of each 3 to 4 dozen small bagels (2-in. size), partially split

Beat cream cheese until creamy. Add sour cream, lemon juice, shallot, and dill; beat until blended, then put in serving bowl. Set salmon on a platter or board. Set cheese, endive, and bagels alongside. Cut fish into thin slanting slices, cutting flesh away from skin. To eat, place salmon on endive, romaine, or bagels; top with a dollop of cheese. Makes 30 to 40 appetizers.

Melted Brie in a Crust

A hollow-out bread loaf holds warm brie. Scoop it up with crisp bread pieces. 1 round or oval loaf (about 1 lb.) day-old French breac 1/3 cup olive oil or melted butter 2 cloves garlic, minced or pressed 1 to 1-1/2 pounds brie, camembert, or St. Andre cheese

With a serrated knife, cut down through top of bread to leave a shell about 1/2 inch thick on sides; do n ot cut through bottom crust. Slide your fingers down alongside the center of loaf and pull free in a single piece, leaving about 1/2-inch-thick base in the shell. Around the rim of the shell, make cuts 1-1/2 inches deep and 1-1/2 inches aprt. Cut bread from center of loaf into 1/2-inch-thick slices. Mix oil and garlic. Brush inside of shell with about 3 tablespoons oil; brush bread slices with remaining oil.

Place cheese with rind (3r trim off rind, if desired) in bread shell, trimming to fit.

Place filled shell and bread pieces in a single layer on a 10-by 15-inch pan. Bake in a 350 deg. oven until bread slices are toasted, about 10 minutes. Remove slices to a rack to cool. Continue baking filled bread until cut edge f bread is golden and cheese melts, abut 10 minutes longer.

Place cheese in crust on a board; surround with toasted bread slices. Makes 10 to 12 appetizer servings.

Artichokes with a Trio of Sauces Guest pull off artichoke leaves to dip in their choice of sauces. 8 to 10 large cooked artichokes, cooled Caper maynnaise (recipe follows) Tarragon cream (recipe follows)

Set artichokes on a large platter. Set mayonnaise, tarragon cream, and vinaigreette in small bowls alongside. To eat, pull leaves from artichokes and dip into sauce. To eat bottoms, scoop out fuzzy centers. Mkaes 30 to 40 appetizer servings.

Caper mayonnaise. In a blender or food processor, combine 1 large egg, 1 tablespoon drainer capers, 1 clove garlic, and 2 tablespoons white wine vinegar. Whirl until blended. With motor running, gradually add 1 cup salad oil in a thin steady steam, until fully incorporated. (If made ahead, cover and chill up to 2 days.) Garnish with 1 teaspoon drained capers. Makes 1-1/2 cups.

Tarragon cream. Stir together 3/4 cup sour cream, 1/4 cup Dijon mustard, and 1 teaspoon dry tarragon. (If made ahead, cover and chill up to 2 days.) Makes 1 cup.

Mustard vinaigrette. Stir together 1/2 cup olive oil or salas oil, 1/4 cup white wine vinegar, 2 tablespoons chopped parsley, 1 clove garlic (pressed or minced), 1 tablespoon dijon mustard, and 1/8 teaspoon peper. (If made ahead, cover and chill up to 2 days.) Makes 1 Cup.

Pop-open Barbecue clams

Cook clams in their shells on the barbecue until they open. Pluck from shell with a fork and dip into melted butter kept warm or grill. About 36 clams (suitable for steaming), scrubbed 1/2 cup (1/4 lb.) butter or margarine French bread, cut into bite-size chunks

Place clams in a bowl next to barbecue. Set grill 3 to 5 inches above a solid bed of hot coals. place butter in a 1-to 1-1/2-quart pan on grill slightly away from coals so butter melts without burning.

Set clams on grill. When they just begin to open (about 3 minutes), turnand continue cooking unitl they pop wide open. Protecting your fingers with a napkin, hold clams over butter and drain juices into butter. To eat, spear clams with fork and dip inbutter mixture; also dunk bread into butter. Makes 3 dozen a ppetizers.

Layered Cheese Torata with Pesto

Cheese layered with pesto, then molded, makes a stunning appetizer display. Eat with bread and raw vegatables. 1 pound each cream cheese and unsaltd butter or margarine, at room temperature Pesto filling (recipe follows) Fresh basil springs Thinly sliced baguettes Crisp raw vegetables, optional

With an electric mixer, beat cream cheese and butter until smoothly blended, scraping mixture from sides of bowl as needed.

Cut two 18-inch squares of cheesecloth (or an 18-in. square of unbleached muslin); moisten with water, wring dry, and lay out flat, one on top of the other. Use cloth to smoothly line a 5- to 6-cup straight-sided plain mold such as a tall brioche or charlotte pan, a loaf pan, or a clean flowerpot; drape excess cloth over rim of mold.

With your fingers or a rubber spatula, spread 1/6 of the cheese mixture in the prepared mold. Cover with 1/5 of the pesto filling, extending it evenly to sides of mold. Repeat unitl mold is filled, finishing with cheese.

fold ends of cloth over top and press down lightly with your hands to compact. Chill until torta feels firm when pressed, 1 to 1-1/2 hours; then invert onto a serving dish and gently pull off cloth (if allowed to stand longer, cloth will act as a wick and cause filling color to bleed onto cheese).

If made ahead, cover with plastic wrap and chill up to 5 days. Garnish with basil springs. spread on bread and vegetables. Makes 14 to 16 appetizer servings.

Pesto filling. In a blender or food processor, whirl to a paste 2-1/2 cups lightly packed fresh basil leaves, 1 cup (about 5 oz.) freshly grated parmesan or romano cheese, and 1/3 cup olive oil. Stir in 1/4 cup pine nuts and season to taste with salt and pepper.

Cruidites with Green Goddess Dressing

Offer raw vegetables to dip inthis cool dressing. 2 to 3 pounds small raw mushrooms, rinsed and drained 2 to 3 pounds asparagus (tough ends removed), broccoli (cut into small flowerets), small carrots (peeled), or edible-pod peas (strings removed), or some of each 40 to 50 small inner leaves from 3 or 4 heads romaine lettuce, washed and crisped Green goddess dressing (recipe follows)

Arrange mushroos, asparagus, and romaine in basket. Serve dressing in a bowl and dip vegetables into it. Makes 12 to 18 appetizer servings.

Green goddess dressing. In a blender, combine 3 large egg yolks; 3 tablespoons white wine vinegar, 2/3 cup lightly packed chopped parsley; 1 can (2 oz.) anchovy fillets and oil; 6 green onions, chopped (including most of the green tops); and 1-1/2 teaspoons dry tarragon, crumbled.

Cover and whirl until a smooth puree. remove cover and, with motor running, gradually add 1-1/4 cups salad oil. Increase flow of oil as mixture thickens; turn off and on to blend. Serve or cover and chill up to a week. Makes 1-1/2 cups.

Sausages with Mustard Cream

Dip sausage slices into mustard sauce. 2 pounds cooked sausages such as knockwurst or Polish Mustard cream (recipe on page 66)

Heat sausages on a grill 4 to 6 inches above a solid bed of hot coals, turning until browned and hot, about 10 minutes. Cut sausages into bite-size pieces. Dip in mustard cream served in a wide bowl. Makes 12 to 16 appetizer servings. Barbecued meats, fish, and poultry are especially easy to manage as entrees' for a group meal. Their cooking times remain the same regardless of the number of servings, and they're attractive to present. For a brunch entree, try the make-ahead crepe ravioli. The recipe can adjust to accommodate any number of guests.

Soups and stew-type mixtures hold up well and can stretch to feed a few extra guests.

The following foods work for groups up to 30. for larger parties, use several large pieces of meat, such as the beef strip roast. Grill, then slice roasts to serve; they'll be easier to handle than steaks.

Barbecued Skirt Steaks

With Fresh Herbs

Weave fresh herbs with skirt steak to flavor the meat.

Trim off and discard excess fat from skirt steaks. Weave each piece of meat on a long skewer, rippling very slightly (cut steak into shorter lengths, if needed), tucking a spring of fresh rosemary, thyme, or tarragon under the skewer where it emerges on both sides of the meat. Place on a grill 4 to 6 inches above a solid bed of hot coals. Cook to rare, about 7 to 10 minutes total, turning occasionally. allow 4 to 6 ounces for each serving.

Whole Salmon fillets with Herb Baste

Allow at least 1/2 pound of salmon per serving: 2 whole salmon fillets (each 3 to 4 lb.) 1/2 cup lemon juice 1/2 cup olive oil or salad oil 4 green onions, inlcuding tops, thinly 1/2 teaspoon dry rosemary 1/2 teasppon minced parsley 1/2 teaspoon dry rosemary 1/2 teaspoon salt 1/8 teaspoon pepper


Main courses that are

Easy to manage . . . and

easy to multiply

Set each salmon fillet, skin side down, on heavy-duty foil, then cut foil to just fit under fillet. Slide fillets with foil onto baking sheets so you can easily transport them to the barbecue.

Stir together lomon joice, oil, onions, parsley, rosemary, salt, and pepper. Brush mixture generously over salmon; let stand about 30 minutes.

Ignite a pile of 20 charcoal briquets. When glowing coals form, spread evenly on fire grate beneath where fillets will cook; place grill 5 to 6 inches over heat. Put fillets on grill, foil side down. (If barbecue has a hood, use it to enclose smoke.)

Baste often with lemon mixture. Cook, without turning, unitl fish is no longer translucent in thickest part, about 40 minutes (about 20 on covered barbecue). Transfer the fillets on foil to a platter. To serve, cut down to skin and lift off fish. Serves 10 to 12.

Barbecued New York Strip Roast

with Bearnaise Sauce

Order the strip roast ahead. It feeds a crowd with a minimum of handling. 1 trimmed New york strip beef roast (boned loin), 8 to 10 pounds Bearnaise sauce (recipe on page 66)

Trim excess fat from the roast. insert a meat thermometer into the center of the thickest part of the meat.

Bank about 35 ignited charcoal briquets (70 total) on each side of fire grate and place a metal drip pan in center. Place the grill 4 to 6 inches above the drip pan. Place meat on grill directly directly over drip pan. Cover barbecue and open dampers. Cook until meat thermometer registers 115 deg. For very rare, 1 to 1-1/4 hours. To maintain a constant temperature, add 5 or 6 briquets to each side of fire every half-hour. When roast is cooked, let it stand for about 15 minutes, then slice across the grain and serve with bearnaise sauce. Makes 20 to 25 servings.

Crepe Ravioli with Toasted Walnuts

Offer these ham- and cheese-filled crepes for breakfast or brunch. the wrappers can be made several days in advance; fill them up to one day ahead.

These ravioli work for small or large groups; you can multiply units for almost any number. They heat quickly in the oven and look attractive on the plate. 4 cups (about 1 lb.) shredded fortina or Swiss cheese 6 ounces (1-1/3 cups) thinly sliced cooked ham, cut into julienne strips 12 crepes, 6 to 7 inches in diameter (recipe follows) About 1 cup walnut halves 1 tablespoon metled butter or margarine

Mix cheese and ham. Distribute about 1/3 cup of this mixture over half of each crepe, fold other half over the cover, then fold in half again to make triangles. Lay slightly apart in an 18-to-20-inch shallow oval baking dish or two 9- by 13-inch baking dishes. If made ahead, cover and chill up to 24 hours. Bake, uncovered, in a 450 deg. oven for 8 to 10 minutes. Meanwhile, mix nuts with melted butter and arrange on crepes. Bake until nuts are toasted and cheese bubbly, about 3 minutes more. Makes 6 servings.

Crepes. In a blender, whirl unitl smooth 3 large eggs and 2/3 cup all-purpose flour, then add 1 cup milk and blend well. Place a 6- to 7-inch crepe pan or other flat-bottomed pan on medium heat. When hot, add 1/4 teaspoon butter or margarine and swirl to coat pan surface. Stir batter and pour 2 to 2-1/2 tablespoons into pan, quickly tilting so batter coast entire surface.

Cook until surface is dry and edge is lightly browned. Turn with a spatula and brown other side. Turn out onto plate, stacking crepes as made. Repeat until all batter is used. Use, or package airtight and chill up to 4 days. Bring to room temperature to avoid tearing when separated. Makes 12 to 14 crepes.

Sante Fe Chili with Meat

Here's a reliable entree for a casual buffer. Look for the chilies in Maxican markets or well-supplied supermarkets. 2 large onions, chopped 3 cloves garlic, minced or pressed 1/2 cup olive oil or salad oil 5 pounds boneless beef chuck, cut into 1-1/2-inch cubes 1/2 cup all-purpose flour Red chili sauce nrecipe on page 66) 1 tablespoon minced fresh cilantro (coriander) 2 teaspoons each ground cumin, ground cloves, and dry oregano leaves 1-1/2 teaspoons each dry rosemary and dry tarragon 2 large cans (28 oz. each) tomatoes 1 can (14-1/2 oz.) regular-strength beef broth

In a 6-to 8-quart pan over medium heat, cook onion and garlic in the oil, stirring often, until onion is limp, about 10 minutes. Sprinkle meat with flour and mix together. Add meat and red chili sauce and cook, stirring, for about 5 minutes. Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes and their liquid, and broth. Simmer gently, uncovered, until meat is very tender when pierced, about 6 hours; stir often. If made ahead, cover and chill up to 2 days; reheat to serve. Makes 12 servings.

Barbecued Herb-Mustard Chicken

The marinade contributes lots of flavor. It is also suitable for small birds like Cornish game hens or chukar. 1/2 cup dry white wine 2/3 cup salad oil 6 tablespoons wine vinegar 2 tablespoons finely chopped onion 1/2 teaspoon salt 1 teaspoon Italian seasoning or thyme leaves 2 cloves garlic, minced or pressed 1/2 teaspoon pepper 1/4 cup spicy brown mustard 1 broiler-fryer chicken (3 to 3 1/2 lb.), cut into quarters

Combine the wine, oil, vinegar, onion, salt, Italian seasoning, garlic, pepper, and mustard. Pour over chicken, coating all pieces. Cover and chill at least 4 hours or as long as overnight; stir often.

Lift chicken from marinade and drain briefly; reserve marinade. Arrange, skin side up, on a grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning chicken and basting frequently with reserved marinade, for 40 to 50 minutes or until meat near bone is no longer pink when cut. Makes 4 servings.

Grilled or roasted vegetables are easy to multiply for a group of any size. They add color to the plate and, since most of them taste good hot or cool, are forgiving if they need to wait for serving.

Rice, beans, pilaf, and breadsticks add satisfying substance to a meal.

When making salads for a large group, prepare all the salad elements ahead: wash greens and chill to crisp, make dressing, and prepare garnishes. Assemble just before serving.

Asparagus with Orange-Butter Sauce

Pungent-sweet sauce makes an elegant complement to tender fresh asparagus. 2 pounds asparagus Water 1/2 cup (1/4 lb.) butter or margarine 1/3 cup minced shallots 1 1/4 teaspoons Dijon mustard 1 1/3 cups orange juice 6 orange wedges

Snap off and discard tough ends of asparagus. Peel staks with a vegetable peeler, if desired. In a 12- to 14-inch frying pan, bring about 1 inch water to boiling. Add asparagus and simmer, uncovered, until barely tender when pierced, 3 to 5 minutes; drain. Keep warm or let cool.

In pan, melt 1 tablespoon of the butter over medium heat. Add shallots and stir until limp. Add mustard and orange juice. Boil, uncovered, over high heat until reduced to 2/3 cup. Turn heat to low and add remaining butter in one chunk, stirring constantly until incorporated. (If made ahead, keep warm up to 4 hours in preheated thermos.)

Lay asparagus on warmed plates and pour orange sauce over it. Garnish with orange wedges. Makes 6 servings.

Baked Sweet Potatoes

Scrub 8 to 10 slender sweet potatoes or yams (each about 6 in. long) and pierce in several places with a fork. Place potatoes in a 9- by 13-inch pan. Bake in a 325 [deg.] oven until potatoes give readily when gently pressed, about 1 1/2 hours. Slit open tops and add a pat of butter or margarine to each. Makes 8 to 10 servings.

Giant Breadsticks

These buttery breadsticks are an easy, amusing addition to a casual meal.

Mix together 1/2 cup (1/4 lb.) melted butter or margarine, 1/2 cup minced green onion, 1/4 teaspoon dry thyme leaves, and 2 cloves garlic, minced. Cut 2 baguettes (8 oz. each) lengthwise into quarters.

Brush butter mixture over cut sides of bread. Lay pieces buttered side up in a 10- by 15-inch pan. Broil about 4 inches from heat until golden, about 5 minutes. Serve warm or cool. Makes 4 to 8 servings.

Barbecued Fennel

Cut off and discard woody stems and any bruises from 1 large head fennel (1 lb.). Rinse, then cut had vertically into 4 equal slices. Trim feathery leaves; save.

Brush mustard vinaigrette (recipe follows) lightly over cut sides of fennel. Place on a barbecue grill about 6 inches above a solid bed of hot coals. Grill until fennel is slightly tender when pierced, about 12 minutes on each side.

Place fennel slices on 4 salad plates or a platter. Spoon remaining vinaigrette onto fennel. Serv hot or at room temperature; garnish with reserved fennel leaves and lemon wedges. Add salt and pepper to taste. Serves 4 as a first course or to accompany an entree.

Mustard vinaigrette. In a bowl, whisk together 2 tablespoons salad or olive oil, 4 teaspoons white wine vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon dry thyme leaves.

Black Beans

Try flavorful black beans as a sidekick.

Sort 2 cups (about 3/4 lb.) dried black beans and discard debris; rinse beans. combine in a 4- to 5-quart kettle with 6 cups water and 1 small (about 1/2 lb.) ham hock. Bring to a boil, cover, and simmer until beans are tender to bite, 2 to 2 1/2 hours. Turn off heat. Lift out ham hock; when cool to touch, pull off meat, discarding fat and bones. Return meat to kettle. Add salt to taste. (If made ahead, cover and chill up to 3 days.) Bring to simmer, stirring, over medium heat. Garnish with cilantro (coriander) sprigs. Makes about 4 1/2 cups, 6 to 8 servings.

Bulgur and Pasta Pilaf

Bulgur gives this pilaf a chewy texture.

In a 2- to 3-quart pan, melt 1/4 cup (1/8 lb.) butter or margarine over medium heat. Add 1 small onion, chopped; stir until limp. Add 1 cup dry thin egg noodles and 1/2 cup bulgur; stir until noodles are lightly browned, 3 to 5 minutes. Add 2 cups regular-strength chicken broth, 1 cinnamon stick (3-in. size.), and 1/3 cup raisins. to boiling, cover, and simmer until bulgur is tender to bite, 10 to 12 minutes. Serves 4 to 6.

Whole Roasted Onions

Place 4 or 5 whole unpeeled onions (each about 3-in. diameter) in a 9-inch square pan. Bake in a 325 [deg.] oven until onions give readily when gently squeezed, about 1-1/2 hours. Lift from pan and cut each onion in half through stem end. Serve hot or at room temperature with salt and pepper to taste. Make 8 servings.

Roasted New Portatoes

Scrub 24 to 30 small red thin-skinned potatoes (1-1/2-in. diameter). Place in a 10-by 15-inch pan and bake in a 325 [deg.] oven until potatoes give readily when gently pressed, 1-1/4 to 1-1/2 hours. Serve with butter or margarine and salt and pepper to taste. Makes 8 to 10 servings.

California Wild Rice

Here's a simle but special side dish.

Place 2/3 cup wild rice in a fine strainer. Rinse thoroughly under hot running tap water; drain well. Combine rice in a 2- to 2-1/2-quart pan with 2 cups water and 1 chicken bouillon cube. Bring to boiling, then reduce heat, cover, and simmer until rice is tender to bite, 30 to 45 minutes. Drain off liquid and fluff rice with a fork. Makes 2 to 2-1/2 cups, 4 or 5 servings.

Spinach Salad with Pine Nut Dressing

Toasted pine nuts given an elegant finish.

Spread 2/2 cup pine nuts in a single layer in an 8- or 9-inch pie pan. Bake in a 350 [deg.] oven, stirring occasionally until golden, 5 to 8 minutes; let cool. In a bowl, mix nuts with 7 tablespoons olive oil or salad oil, 2-1/2 tablespoons olive oil or salad oil, 2-1/2 tablespoons wine vinegar, 1/8 teaspoon ground nutmeg, 1/2 teaspoon grated lemon peel, and 1/2 teaspoon dry tarragon (crumbled). Cover and let stand at room temperature at least 30 minutes or as long as overnight.

Wash well and drain tender leaves from 1-1/2 pounds spinach. Select large leaves to line each of 8 individual salad plates. Thinly sliver the remaining spinach and mound onto plates. Stir dressing to blend, then spoon an equal portion over each salad. Add salt to taste. Serve at once. Makes 8 servings.

Red Lettuce Spears and Green Beans

with Tangerine Mayonnaise

This colorful composed salad makes a pretty presentation. 1 head (1/2 to 3/4 lb.) red leaf lettuce 3/4 pound green beans, stem ends trimmed and strings pulled off 1/2 teaspoon olive or salad oil 1 to 2 tablespoons tangerine juice tangerine mayonnaise (recipe follows) 1 small red or yellow bell pepper, stemmed and seeded, cut vertically into 16 pieces 2 tangerines, each cut into 8 wedges

Cut head of lettuce vertically into eights through core and leaves. Trim away most of the core, but keep leaves attached. Rinse lettuce gently; drain. Wrap in paper towels and a plastic bag; chill to crisp, at least 30 minutes or up to overnight.

In a 4- to 5-quart pan with about 3 inches boiling water, cook beans on high heat, uncovered, until they are barely tender when pierced, 2 to 3 minuts; drain. Immerse beans at once in cold water until cool; drain. If made ahead, cover and chill as long as overnight. Mix beans with oil.

On each of 8 salad plates, lay a section of the lettuce and a cluster of beans. Garnish mayonnaise with bell pepper strips. Serve tangerine wedges to squeeze individually onto salads. Serves 8.

Tangerine Mayonnaise. Mix together 1/2 cub homemade or purchased mayonnaise, 1 teaspoon thawed frozen tangerine juice concentrate, 1 small clove garlic (minced or pressed), 1/4 teaspoon grated tangerine peel or orange peel, and 1/8 teaspoon white pepper. Cover and chill to blend flavors, at least 1 hour or up to 2 days.

Avocados with Fresh Salsa

For a buffet, offer fresh salsa to spoon over avocado quarters. 3 fresh green jalapeno or serrano chilies 1 tablespoon chopped fresh cilantro (coriander) 12 green onions, including tops, chopped 3 large tomatoes, peeled, cored, seeded, and chopped 1/4 cup each salad oil and red wine vinegar 3 large ripe avocados Lemon juice

Remove stems from chilies and chop finely. Combine chilies, cilantro, onions, tomatoes, oil, and vinegar. If made ahead, cover and rfrigerate as long as overnight.

Peel, pit, and quarter the avocados; drizzle with lemon juice. Set bowl of salsa in the center of a large platter and arrange avocado wedges around it. To eat, top avocado with salsa. Makes 12 servings.

Shallot Dressing

This all-prpose dressing is a favorite on salad greens and other vegetables.

Mix until blended 1 tablespoon Dijon mustard, 1 tablespoon minced shallot or rd onion, 3 tablespoons wine vinegar, and 1/2 cup olive oil until blended. Serve, or cover and chill up to 2 days. Makes 3/4 cup; allow 1 to 1-1/2 tablespoons per cup of greens.

Cookies, cake, torte, cheese,

fruit . . . desserts that mostly

can be prepared ahead

These desserts will leave sweet memories. Most of them can be made completely ahead; only the pears need some last-minute attention.

White Chocolate Chip Cookies

For a Big, casual buffet, try big, casual cookies--dotted with white chocolate. 1 cup (1/2 lb.) butter or margarine, at room temperature 1-1/2 cups sugar 2 teaspoons baking soda 1 large egg 1 cup all-purpose flour 2 cups quick-cooking rolled coats 6 ounces (1-1/4 cups) white chocolate, coarsely chopped

In large bowl of an electric mixer, beat butter, sugar, and baking soda until creamy; beat in egg. Gradually add flour and oats, blending thoroughly. Stir in chocolate.

Roll 2-tablespoon portions of dough into balls and place 4 inches apart on greased baking sheets. Bake in a 350 [deg.] oven until light golden brown, 12 to 14 minutes. Cool on pans until firm to the touch, then transfer to racks to cool. Serve, or store airtight up to 3 days; freeze to store longer. Makes about 2-1/2 dozen.

Kona Torte--Macadamia Caramel

When you want an impressive dessert, make this rich, wonderful nut torte. 2-1/2 cups (12-1/2 oz.) whole roasted salted macadamia nuts 2-1/2 cups sugar 2-3/4 cups all-purpose flour 1 cup (1/2 lb.) butter or margarine 1 large egg 1 cup whipping cream 1 large egg white, beaten until frothy 8 or 9 whole roasted salted macadamia nuts (optional) Whipped cream

Rub macadamias in a towel to remove salt; lift nuts from towel and set aside.

With your fingers or a food processor, mix 1/2 cup of the sugar with flour. Work in butter until fine crumbs form. Add egg and mix until dough forms; pat into a ball.

Press 2/3 of the pastry over bottom and up sides, flush with rim, of a 1-1/2-inch-deep 9-inch-diameter cake pan with removable bottom. Cover and keep cold. Roll remaining pastry between 2 sheets of waxed paper into a 9-inch circle. Chill flat.

Meanwhile, pour remaining 2 cups sugar into a 10- to 12-inch frying pan and place over medium-high heat; stir until sugar melts and just turns amber color. Pour in cream; sugar will harden. Cook, stirring, until sugar melts and sauce is smooth. Remove from heat. Stir in nuts. Let cool 10 to 20 minutes. Spoon into pastry shell.

Peel off one sheet of waxed paper from pastry round and invert over nut-filled torte. Peel off remaining paper. Fold edge of pastry under, if necessary, to fit flush with pan rim; press with the tines of a flour-dipped fork to seal. Brush top of torte lightly with beaten egg white.

Bake in a 325 [deg.] oven until golden brown, about 1 hour. Cool in a pan on a rack 10 to 20 minutes. Run a knife around edge to loosen from pan; remove pan sides and cool completely. Garnish with remaining nuts. Cut into thin wedges and serve with whipped cream. Or store airtight at room temperature up to 2 days. Serves 10 to 12.

Powdered Sugar Pound Cake

Serve this fine-textured pound cake plain or with fruit. 1-1/2 cups (3/4 lb.) butter or magarine, at room temperature 1 pound (3-3/4 cups) powdered sugar 6 large eggs 1 teaspoon vanilla 2-3/4 cups sifted cake flour 1/4 cup sliced almonds, optional

In large bowl of an electric mixer, beat butter until creamy. Sift powdered sugar; gradually add to butter, heating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat cake flour into creamed mixture.

Heavily butter a 10-inch (12-cup) plain or decorative tube pan; add sliced almonds. Tilt pan to coat inside surfaces with nuts. Or butter pan and dust with flour. Scrape batter into pan and smooth top surface.

Bake in a 300 [deg.] oven until a wooden pick inserted in center comes out clean, about 1-1/2 hours. Cool in pan on a rack for 5 minutes; turn out onto rack to cool thoroughly. Serve warm or cool, cut into thin slices. If made ahead, store airtight up to 2 days. Serves 10 to 12.

Spiced Pumpkin in Roll

A spicy pumpkin sponge cake is rolled around ice cream for his frozen dessert. 3/4 cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon each baking powder and ground ginger 1/2 teaspoon each ground nutmeg and salt 3 large eggs 1 cup granulated sugar 2/3 cup cawnned pumpkin Powdered Sugar 1 quart toasted almond or vanilla ice cream, slightly softened Caramel ice cream topping (optional)

Mix flour, cinnamon, baking powder, ginger, nutmeg, and salt; set aside. In a mixer bowl, beat eggs at high speed until thick, about 5 minutes. Gradually beat in sugar. Using low speed, mix in pumpkin and the flour mixture.

Line a 10- by 15-inch greased baking pan with waxed paper; grease paper. Spread batter in pan. Bake in a 375 [deg.] oven until top springs back when touched, about 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Remove paper and roll cake and towel into a cylinder; cool completely. Unroll cake, spread with ice cream, and reroll. Wrap and freeze. To serve, unwrap and place on a serving plate. Let stand at room temperature 10 to 15 minutes; dust with powdered sugar. If desired, pass caramel topping to pour over individual slices. Serves 8 to 10.

Pear Fans with Orange Syrup

Fresh r ed or golden pears, fanned out in anorange sauce, end dinner with finesse. 1/2 cup each sugar and orange juice 1/4 cup (1/8 lb.) butter or margarine 2 tablespoons lemon juice 1 teaspoon finely shredded orange or lemon peel 3 medium-size firm-ripe red or golden pears

In a 2- to 3-quart pan over high heat, combine sugar, orange juice, butter, and 1 tablespoon of the lemon juice; stir until butter belts. Remove from heat and stir in peel. Use hot, or cover and chill up to 1 day; heat to simmering before using.

Cut pears in half lengthwise. Core and trim out stem and blossom ends; rub cut surfaces with lemon juice to minimize darkening. Cutting lenghwise, slice end of each pear half into 1/4-inch-wide strips, keeping steam end intact. Drizzle cuts with lemon juice.

To serve, place each pear half, cut side down, on a dessert plate. With the palm of your hand, lightly press cut portion down and away from you to fan out the slices. Spoon hot orange syrup equally over fruit. Makes 6 servings.

Cheese for a classic ending

For best flavor and texture, let cheese warm to room temperature. Present several kinds on a tray. Some well-received choices include semisoft types like port salut and bel paese; sharp blue-veined roquefort and stilton; ripened brie and camembert; firm fontina and jarlsberg; double- or triple-cream petit suisse; and sweet flavored processed cheeses like gourmandise.

Winning fruit and cheese combinations that work especially well include gorgonzola with ripe pears; fresh cream cheese or mascarpone and raspberries on crisp ginger cookies; or a soft ripe brie to spread on apple slices.

Versatile sauces for many occasions

These three sauces are scaled to accompany specific dishes in this story. But because they can be used in other ways too, we've collected them here for easy reference.

Mustard cream

Serve this sauce as a dip for grilled sausages (recipe on page 59) or as an accompaniment to baked ham.

In the top of a double boiler, beat together 2 large eggs yolks, 1 tablespoon sugar, 1/4 cup Dijon mustard, 2 tablespoons white wine vinegar, 1 tablespoon water, 1-1/i tablespoons prepared horseradish, and 1 tablespoon butter or magarine. Place over simmering water and stir until mixture thickens, 3 to 5 minutes. Stir mixture over cold water to cool quickly and thoroughly.

Beat 1/2 cup whipping cream until it holds stiff peaks. Fold mustard mixture into cream until completely blended. Serve, or cover and chill up to 1 weeks. Makes sauce for 12 to 16 appetizer servings.

Red chili sauce

This basic chili sauce seasons the Santa Fe chili on page 61. Yopu can also use it to make enchiladas or as a sauce for tostadas.

Wash 4 ounces (about 15) dried New Mexico, California, or pasilla chilies. Remove stems and shake out seeds. Combine chilies with 3 cups water in a 2-1/2- to 3-quart pan. Cover and simmer over medium-low heat until chilies are very soft, about 30 minutes. Lift out chilies, saving cooking water. Whirl chillies in a blender, adding cooking liquid as needed, until pureed; rub firmly through a fine wire strainer and discard residue. Return puree to pan; boil on high heat, uncovered, until reduced to 1 cup; stir often. Add water if sauce reduces too much; use hot or cold. To store, cover and chill up to 1 week. Makes 1 cup.

Bearnaise sauce

This classic sauce goes with the barbecued New York strip roast on page 60; it's also excellent with other grilled meats andwith fish and simply cooked vegetables.

In a 1- to 1-1/2-quart pan, combine 2 tablespoons minced shallot or onion, 2 teaspoon dry tarragon, and 6 tablespoons white wine vinegar.

Simmer, uncovered, over medium heat until mixture is reduced to 1/4 cup.

In a blender or food processor, whirl to blend 2 large eggs or 6 large egg yoks, 2 teaspoons Dijon mustard, and 2 tablespoons lemon juice or white wine vinegar. Add shallot mixture.

With motor running, add 2 cups (1 lb.) hot melted butter or thicken. Serve. Or, if sauce is to be used within 2 hours, pour into a preheated ahead, pour into a jar, cover, and refrigerate as long as 1 week; bring to room temperature, stirring often to soften.

To rewarm bearnaise, place jar of room-temperature sauce in water that's hot to touch; stir until sauce is warm, not hot.

To fix a curdled bearnaise, place 1 tablespoon water in a bowl. Using a wire whisk or fork, beat 3 tablespoons curdled bearnaise into water. Place in blender or food processor and whirl at high speed, slowly adding remaining curdled sauce to form smooth bearnaise again.

Makes 3-1/2 cups, enough for 20 to 25 servings.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jan 1, 1986
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