The recipes begin with Party Food, Appetizers and Beverages and include dips (hot artichoke, guacamole, black bean nacho, Chesapeake crab and oysters & scallions), artichoke phyllo flowers, spinach filled mushrooms, Dixie caviar, salsas, pimento cheese, curried cheese, pesto stuffed cherry tomatoes, crab meat spread, dilled grilled prawns, salmon tartlets, sausage rolls, domades (stuffed grape leaves), pate, fondue, quiche, escabeche, California pizza, crab strudel, geoduck fritters, Asian chicken wings, mint juleps, brandy ice, orchid island sea breeze punch and almond tea. A few of the Salads featured are Greek, an orange & romaine toss, a Swiss grape salad, spinach & strawberry salad, a zest beet salad, fire & ice (red onions, tomatoes & bell peppers), molded gazpacho salad with avocado cream, Thai noodle salad, a pasta salad with warm scallops & saffron vinaigrette, the Brazilian shrimp salad and a few chicken salads options (5).
Soups and Stews offers many soups (Canadian cheese, carrot ginger, pumpkin wild rice, mushroom barley, summer tomato, collar greens, Dutch split pea, oyster artichoke and iced fruit & wine), chili, stews (country, Caldillo and seafood), gumbo ~ with five variations, bisque (Bayou (pumpkin & tomatoes), mushroom, cheddar and seafood), red beans & rice and chowders (corn, leek, Chicago fish, salmon and artichoke & scallop). In Vegetables and Side Dishes, a few of the selections are a 7 vegetable casserole, green corn cakes, baked eggplant, spinach pudding, sweet & sour squash, fresh tomato tarts, zucchini pancakes, grits, polenta, hopping John, baked beans, a potato & carrot casserole, Greek potatoes, pecan pilaf, Savannah red rice, sherried wild rice and a 7 vegetable couscous.
The entrees begin with Meat, and a few of the notable dishes are garlic roasted Chateaubriand with Cognac mustard sauce, beef tenderloin with Bordelaise sauce, Austin fajitas, roast BBQ, New Orleans grillades, lasagna, flautas, Cornish pasties, Asian marinated rack of lamb, lamb Merlot, pork tenderloin with cinnamon, a convoluted Beginner's Pig Roast, crown roast of pork with macadamia nut stuffing, spare ribs, stuffed ham, sausage grits, roast veal Dijon, chicken fried venison and alligator meat balls. Up next in the entree category is Fish and Seafood with ginger lime cilantro swordfish, champagne snapper, shrimp stuffed sole, trout - Russian Style (bread crumbs, chopped hard boiled eggs & pimentos), fish stew, salmon steaks with pistachio butter, smoke salmon quiche, scallops with avocado butter, oyster ^ pecan stuffing, conch fritters, crab souffle sandwiches, lobster medallions, shrimp Creole, crawfish etouffee and saffron shrimp.
The last of the entrees encompass Poultry and consist of Samoan chicken with lime cream sauce, Lily Pulitzer's baked chicken (wine), Norwegian stuffed chicken (stuffed with Jarlsberg cheese), apricot chicken in paper, Forbidden City chicken (curry, cinnamon, ginger & sesame seeds), panko crusted sesame chicken, Java chicken curry, orange tarragon chicken breasts, enchiladas (4 recipes), tarragon chicken with angel hair pasta, smothered quail, baked wild duck with sweet potatoes and roast wild goose.
Before we head to the sweet stuff, there are the Breads and Breakfasts, which present a peanut loaf, honey bread, corn bread (3 options), rolls, New York cheddar cheese bread, savory herb bread, biscuits, Bundt bread, muffins (orange-honey, cranberry, lemon dipped blueberry or cheese), scones, a cream cheese braid, sticky buns, gooey buns, cinnamon rolls, a yummy chocolate chip bourbon pecan loaf, blueberry buckle, a cranberry cheese coffee cake, blintzes, pancakes, waffles, French toast and overnight chili eggs.
Now we come to the masterpiece of every JL cookbook, the Desserts! Per usual, this one of the largest sections in the book - and it does not disappoint! We begin with cookies (oatmeal lace, gingerbread men, sesame-anise or creamy chocolate wafers), brownies (double frosted bourbon, chocolate peppermint, Kahlua & praline), lemon Mardi Grad bars, glazed orange gems and tea time tassies, followed by cakes (3 flavor pound cake (rum, coconut & almond), a pumpkin cream cheese roll, carrot cake with lemon cream frosting, Apricot brandy pound cake, a fresh Florida orange cake, apple brownie cake, one pan fudge cake, praline cheesecake with pecan sauce, a chocolate zebra cheesecake and the slices of sin (chocolate, coffee, peanut butter, cream & brandy!). There are pies (Bavarian apple tart, fresh blueberry with cinnamon, nectarine tart, coffee toffee, Chicago peanut butter, frozen praline or hazelnut tarts) and many other options ~ fruit pizza, sherried bananas in wine sauce, cobblers, Pavlova, hot fruit compote, custards, bread pudding and finally, chocolate raspberry truffles.
A World of Cakes: 150 Recipes for Sweet Traditions (from cultures near & far), published in 2010. Sweet treats from around the world, each chapter presents regional confections from around the globe.
The first chapter, Cake Walk, offers a sweet tour of the history of cake with a time line highlighting important dates and tidbits on cakes in culture and history. There is the story of cake from 5000 BCE when the first cakes (made with honey) were baked by the Egyptians, through the Renaissance when sponge cakes were introduced onto Colonialism (pound cakes) up to the present day. There is a calendar with cake holidays from around the world (with suggested recipes) - guaranteeing a weekly cake for the willing baker! Luscious photos of various cake types follows, with descriptions and examples, plus a field guide to cakes by ranked by density to fluffiness or creamy to chewy. Baking techniques closes out the chapter with tips and hints on bake ware, ingredients, constructing cakes (layered or rolled), decorating and storage.
The recipes begin with a few favorites from North America with strawberry shortcake, funnel cake, New York cheesecake, Cherokee wild huckleberry cake, buttermilk dough nuts, red velvet cake, King cake (Mardi Gras must have!) representing the United States, while Canada offers a maple-walnut Tourlouche, Buche de Noel (Yule log) and nanaimo bars. The Caribbean introduces black cake (fruitcake) , rum cakes, Calabaza pudding cake and mango or coconut cake.
A few selections from Latin America include Pan de Muerto, churros, Tres Leches Cake, tamale corn cakes, Marta Rochatorte (white and chocolate cakes with a coconut-egg and walnut fillings), quince empanadas and a pineapple-chocolate cream cake. Western and Central Europe contributes Croquembouche (extremely insane to make!), Queen of Sheba cake (chocolate almond with a chocolate glaze), opera gateau, apple lemon Charlotte Russe, chocolate fondue with orange cake, Swiss roll with Bavarian cream, Black Forest cake, apple strudel and Sachertorte.
The British Isles steps up with a Victoria sandwich cake, Queen Mother cake (chocolate cake with chocolate ganache), Battenberg cake, Dorset apple cake, Dundee cake (traditional Christmas cake from Scotland), Welsh cakes and Scottish scones, while Scandinavia pitches saffron buns, Princess cake (sponge cake with apricot glazed and topped with marzipan) , Runesberg cakes and hazelnut oatcakes with vanilla sauce.
Eastern Europe puts forward a Dobos torte, lemon poppyseed cakes, Kolache and sponge fruit cakes, with the Mediterranean offering Panetonne, Roman ricotta chessecake, zeppole, cassata Siciliana, Catalan cheesecake, cream tarts, Vasilopita (coffee cake with anise) and triopita (Greek cheesecake). There are a range of selections in Africa ~ Basbousa (lemon semolina), an upside down pumpkin-plantain cake and a peanut cake.
Some of the yummy sweets from the Mid-East include Turkish delight cake, honey cake, nutmeg cake, pistachio rosewater cake, Baklava, pomegranate cake and a date spice cake, with the Indian Sub Continent offering malpuas (flat cakes), milk cakes, Gulab Jamun (fried dumplings in rosewater/saffron syrup) and a milk sponge cake with avocado.
From the Far East, we are treated to Nian Gao (sticky rice cake), moon cakes, almond sponge cake, Shou Tao (Longevity peach buns), walnut cakes, Chrysanthemum steamed lemon cakes, apricot mochi rice cakes, baked cheesecake with coffee jelly and friendship cherry blossom cake. Moving onto Southeast Asia, a few of the dishes include tapioca pearl raisin cake and a mango lychee ice cream cake.
We close out the cake recipes with Australia and New Zealand which consists of Pavlova, Lemmingtons, a kiwi macadamia nut cake, the Lolly log (AKA the New Zealand sugar overload ~ malt biscuits filled with candy & marshmallows), taro cheesecake and frog cakes. There is one last chapter filled with icings (almond, cherry, coconut, chocolate ganache & lemon), frostings (mango butter cream, coffee butter cream and peanut), glazes (apple, apricot, male & raspberry), syrups (lime, saffron & rum), fillings & pastes (date, lotus seed & sweet adzuki bean), plus recipes for fondant and marzipan.
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