Bon Appetit - Weekend Entertaining, published in 1999. First of two publications from Bon Appetit ~ there are 175 recipes organized by menus. Each chapter contains recipes as well as make ahead hints, tips for decorating and advice on organization methods.
The first of three chapters, Occasions, offers menus for an elegant shower, a romantic dinner, birthdays, afternoon tea, anniversaries and a house warming. Appetizers are comprised of pate, crab filled pepper strips, black & gold caviar pizza, nachos and a white bean dip, with soups, salads and sides pitching a broccoli, spinach & leek soup, a warm scallop salad, fennel & radicchio salad, apple & raisin slaw, garlic layered potato salad, a grilled veggie salad with an orange hazelnut dressing, risotto and tomato-green onion rice.
Entrées featured include rack of lamb, crown roast of pork, grilled lemon tarragon lobsters, basil buttermilk fried chicken, veal chops and lasagna., with beverage consisting of citrus vodka punch, lime daiquiris or hot tea with sherry. A few of the delectable dessert options are white chocolate mint terrines, coconut cake with candied violet, fondue, a mocha ice cream torte, chocolate raspberry bars and toasted coconut bars.
Instant Entertaining is the second chapter, with quick dishes including French toast, ratatouille, banana orange smoothies, pesto and herbed goat cheese dip.
The final chapter, Weekend Get Togethers, offers menus for a Friday night dinner, cocktails and appetizers, brunch or potlucks.
Appetizers introduce spicy shrimp wrapped in snow peas, deviled eggs, a puff pastry quiche Lorraine and herbed broccoli en croute, while sides consist of couscous, Mexican confetti rice and walnut griddle cakes. Shrimp gazpacho and a watercress & mushroom salad round out the soup and salad options.
A few selected entrées are grilled swordfish, chicken sandwiches with chive butter, grilled lamb kabobs, turkey chili and parsley roast chicken. We end with desserts ~ lemon sorbet, a marbleized mocha tart and orange chocolate fondue.
Bon Appetit - Outdoor Entertaining, published in 1998. Filled with 175 and 25 menus for gracious outdoor entertaining!
There are only three chapters of recipes and we begin with Parties ~ with menus for brunch, an alfresco dinner, a celebration lunch, a lakeside dinner, a farm stand supper, family get togethers, a pool party, the every popular BBQ and a margarita party. A few of the appetizers include rosemary toasts, salsa, smoked salmon roulades and curried beef samosas while salads are represented by a grilled vegetable pasta, farfelle with pesto & tomatoes, a mushroom salad and coleslaw.
Moving on to sides, a few of the options are goat & Fontina cheese risotto, sweet potato hash, Boston baked beans, braised tomatoes with thyme, herbed Parmesan bread and smoked salmon omelets. Among the many tasty entrees are curried pork & onion skewers, steak taquitos, grilled veal chops with a lemon garlic rub, tandoori chicken kebabs, orange rosemary chicken, orange scented crab cakes, two bean chili and a poolside sandwich platter (featuring recipes for various homemade mayo ~ horseradish or red pepper).
The dessert choices were varied - chocolate croissant bread pudding, plum cheesecake, a coffee, hazelnut & raspberry torte, pineapple/apricot/cherry pie, chocolate malted ice cream and summer fruit trifles.
The second chapter, titled Sourcebook, offers more recipes and many ideas, hints and tips for outdoor entertaining. A few of the starters include lamb carnitas quesadillas, bruschetta, crostini, hummus, smoked salmon pizza and soups (red pepper, leek or black bean), while main courses encompasses Greek chicken, Santa Fe turkey burgers, coriander flank steak, Thai grilled lamb salad, salmon with citrus honey glaze and butterflied shrimp with cilantro mint glaze.
A few of the side dishes featured are orzo pilaf, risotto or a curried couscous salad, with desserts consisting of a chocolate brownie tart, banana layer cake with a cream cheese frosting, frozen peanut butter pie and mocha chocolate cheesecake bars.
The third and final chapter, Picnics, is filled with a plethora of yummy dishes for a variety of themed outings (bike trips, ski weekends, a clambake, campsite dining or beach eats).
A few selected dishes include lentil soup with andouille sausage, spicy dill dip, chilled cucumber soup, a cucumber, orange & radish salad, steak sandwiches with avocado salsa, roasted oysters, beer steamed crab, blueberry strudel bars, maple cinnamon cake, a quick tiramisu, a yummychocolate cherry truffle tart and sangria.
The first of three chapters, Occasions, offers menus for an elegant shower, a romantic dinner, birthdays, afternoon tea, anniversaries and a house warming. Appetizers are comprised of pate, crab filled pepper strips, black & gold caviar pizza, nachos and a white bean dip, with soups, salads and sides pitching a broccoli, spinach & leek soup, a warm scallop salad, fennel & radicchio salad, apple & raisin slaw, garlic layered potato salad, a grilled veggie salad with an orange hazelnut dressing, risotto and tomato-green onion rice.
Entrées featured include rack of lamb, crown roast of pork, grilled lemon tarragon lobsters, basil buttermilk fried chicken, veal chops and lasagna., with beverage consisting of citrus vodka punch, lime daiquiris or hot tea with sherry. A few of the delectable dessert options are white chocolate mint terrines, coconut cake with candied violet, fondue, a mocha ice cream torte, chocolate raspberry bars and toasted coconut bars.
Instant Entertaining is the second chapter, with quick dishes including French toast, ratatouille, banana orange smoothies, pesto and herbed goat cheese dip.
The final chapter, Weekend Get Togethers, offers menus for a Friday night dinner, cocktails and appetizers, brunch or potlucks.
Appetizers introduce spicy shrimp wrapped in snow peas, deviled eggs, a puff pastry quiche Lorraine and herbed broccoli en croute, while sides consist of couscous, Mexican confetti rice and walnut griddle cakes. Shrimp gazpacho and a watercress & mushroom salad round out the soup and salad options.
A few selected entrées are grilled swordfish, chicken sandwiches with chive butter, grilled lamb kabobs, turkey chili and parsley roast chicken. We end with desserts ~ lemon sorbet, a marbleized mocha tart and orange chocolate fondue.
Bon Appetit - Outdoor Entertaining, published in 1998. Filled with 175 and 25 menus for gracious outdoor entertaining!
There are only three chapters of recipes and we begin with Parties ~ with menus for brunch, an alfresco dinner, a celebration lunch, a lakeside dinner, a farm stand supper, family get togethers, a pool party, the every popular BBQ and a margarita party. A few of the appetizers include rosemary toasts, salsa, smoked salmon roulades and curried beef samosas while salads are represented by a grilled vegetable pasta, farfelle with pesto & tomatoes, a mushroom salad and coleslaw.
Moving on to sides, a few of the options are goat & Fontina cheese risotto, sweet potato hash, Boston baked beans, braised tomatoes with thyme, herbed Parmesan bread and smoked salmon omelets. Among the many tasty entrees are curried pork & onion skewers, steak taquitos, grilled veal chops with a lemon garlic rub, tandoori chicken kebabs, orange rosemary chicken, orange scented crab cakes, two bean chili and a poolside sandwich platter (featuring recipes for various homemade mayo ~ horseradish or red pepper).
The dessert choices were varied - chocolate croissant bread pudding, plum cheesecake, a coffee, hazelnut & raspberry torte, pineapple/apricot/cherry pie, chocolate malted ice cream and summer fruit trifles.
The second chapter, titled Sourcebook, offers more recipes and many ideas, hints and tips for outdoor entertaining. A few of the starters include lamb carnitas quesadillas, bruschetta, crostini, hummus, smoked salmon pizza and soups (red pepper, leek or black bean), while main courses encompasses Greek chicken, Santa Fe turkey burgers, coriander flank steak, Thai grilled lamb salad, salmon with citrus honey glaze and butterflied shrimp with cilantro mint glaze.
A few of the side dishes featured are orzo pilaf, risotto or a curried couscous salad, with desserts consisting of a chocolate brownie tart, banana layer cake with a cream cheese frosting, frozen peanut butter pie and mocha chocolate cheesecake bars.
The third and final chapter, Picnics, is filled with a plethora of yummy dishes for a variety of themed outings (bike trips, ski weekends, a clambake, campsite dining or beach eats).
A few selected dishes include lentil soup with andouille sausage, spicy dill dip, chilled cucumber soup, a cucumber, orange & radish salad, steak sandwiches with avocado salsa, roasted oysters, beer steamed crab, blueberry strudel bars, maple cinnamon cake, a quick tiramisu, a yummychocolate cherry truffle tart and sangria.
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