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    COOKING LIGHT Ultimate Entertaining Cookbook: Showstopping Main Dishes, Casual Suppers, Sides, Desserts, and More!
    COOKING LIGHT Ultimate Entertaining Cookbook: Showstopping Main Dishes, Casual Suppers, Sides, Desserts, and More!
    COOKING LIGHT Ultimate Entertaining Cookbook: Showstopping Main Dishes, Casual Suppers, Sides, Desserts, and More!
    Ebook232 pages1 hour

    COOKING LIGHT Ultimate Entertaining Cookbook: Showstopping Main Dishes, Casual Suppers, Sides, Desserts, and More!

    By The Editors of Cooking Light

    ()

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    About this ebook

    Cooking Light presents a host of recipes to add some life to all occasions.
    LanguageEnglish
    PublisherLiberty Street
    Release dateNov 25, 2016
    ISBN9780848754457
    COOKING LIGHT Ultimate Entertaining Cookbook: Showstopping Main Dishes, Casual Suppers, Sides, Desserts, and More!

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      Book preview

      COOKING LIGHT Ultimate Entertaining Cookbook - The Editors of Cooking Light

      Copyright

      Chapter 1

      SIPS & SMALL BITES

      Mix and mingle with portable appetizers and festive cocktails that make any occasion feel special. Simplicity and elegance are the themes here: Try flaky pesto puff pastry or tender mini crab cakes.

      CASUAL COCKTAILS MENU

      BLOOD ORANGE FIZZY MULLED WINE

      LEMON-GIN SPARKLING COCKTAILS

      APPLE–BLUE CHEESE CHUTNEY

      PESTO PASTRIES

      MINI CRAB CAKES WITH PICKLED CELERY

      1 VANILLA-FIG CHAMPAGNE SPARKLER

      Hands-on: 10 min.

      Total: 40 min.

      This beautiful cocktail is a great way to stretch a bottle of bubbly while serving a signature sipper guests will love.

      ½ cup sugar

      ⅓ cup water

      ½ cup chopped dried figs

      1 cinnamon stick

      1 vanilla bean, split

      ½ cup vodka

      1 (750-milliliter) bottle brut Champagne, chilled

      Cinnamon sticks (optional)

      1. Combine sugar and water in a saucepan over medium-high heat. Stir in figs, 1 cinnamon stick, and vanilla bean; bring to a boil. Boil 3 minutes. Remove from heat; cover. Steep 30 minutes.

      2. Strain through a sieve; cool. Combine fig mixture and vodka in a chilled glass pitcher. Gently stir in Champagne just before serving.

      3. To serve, pour into ice-filled glasses; garnish with cinnamon sticks, if desired.

      SERVES 8 (serving size: about ½ cup)

      CALORIES 148; FAT 0g; PROTEIN 0g; CARB 14g; FIBER 0g; SUGARS 14g (est. added sugars 9g); CHOL 0mg; IRON 0mg; SODIUM 0mg; CALC 0mg

      RAISE A GLASS

      Serve the sparkler in a coupe glass (far left), the Bellini in a tall Collins-style glass, and the spritzer in a Champagne flute. You can also use slender wine and juice glasses.

      2 PEAR AND POMEGRANATE BELLINI

      Hands-on: 5 min.

      Total: 5 min.

      Fan the pear slices in groups of 3 and carefully slide down the side of each glass before filling with liquid.

      5 ounces pear brandy

      3 ounces pomegranate juice

      1 (750-milliliter) bottle prosecco, chilled

      ¼ cup pomegranate arils

      1 Anjou pear, thinly sliced

      1. Combine brandy and pomegranate juice in a chilled glass pitcher. Gently stir in prosecco, arils, and pear just before serving. To serve, pour into ice-filled glasses.

      SERVES 8 (serving size: about ½ cup)

      CALORIES 128; FAT 0.1g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 7g; FIBER 1g; SUGARS 6g (est. added sugars 2g); CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 4mg

      3 RUBY SPRITZER

      Hands-on: 5 min.

      Total: 5 min.

      This simple and elegant sipper uses crisp, slightly effervescent vinho verde. Fresh grapefruit juice adds a bit of pucker.

      6 ounces fresh ruby red grapefruit juice

      3 ounces sweet vermouth

      1 ounce fresh lime juice

      1 (750-milliliter) bottle white vinho verde, chilled

      Grapefruit and lime rind twists (optional)

      1. Combine first 3 ingredients in a chilled glass pitcher. Gently stir in wine just before serving.

      2. To serve, pour into ice-filled glasses. Garnish with grapefruit and lime rind twists, if desired.

      SERVES 8 (serving size: about ½ cup)

      CALORIES 102; FAT 0g; PROTEIN 0g; CARB 6g; FIBER 0g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 6mg; CALC 12mg

      BLOOD ORANGE FIZZY MULLED WINE

      Hands-on: 5 min.

      Total: 2 hr. 5 min.

      Pouring the soda into the hot wine brings down the temperature so you can drink it immediately. Garnish with fresh orange slices to punch up the finished look.

      10 whole black peppercorns

      10 whole cardamom pods

      6 whole cloves

      5 whole juniper berries

      2 (3-inch) cinnamon sticks

      2 (750-milliliter) bottles red wine (such as zinfandel)

      1 whole star anise

      1 navel orange, thinly sliced

      2 tablespoons sugar

      1 tablespoon balsamic vinegar

      1 (25.4-ounce) bottle blood orange Italian soda (such as Whole Foods)

      1. Combine first 8 ingredients in an electric slow cooker. Cover and cook on HIGH for 2 hours; stir in sugar and balsamic vinegar. Strain mixture, and discard solids. Stir in soda just before serving.

      SERVES 12 (serving size: ¾ cup)

      CALORIES 150; FAT 0g; PROTEIN 0g; CARB 14g; FIBER 0g; SUGARS 13g (est. added sugars 11g); CHOL 0mg; IRON 1mg; SODIUM 12mg; CALC 15mg

      SPARKLING SPANISH PUNCH

      Hands-on: 20 min.

      Total: 4 hr.

      Spanish brandy is delicious and a great bargain. The same could be said for cava, Spain’s answer to Champagne.

      10 large clementines

      Distilled water

      ½ cup sugar

      1½ cups Spanish brandy (Brandy de Jerez)

      1½ cups amontillado sherry

      1½ cups chilled cava (Spanish sparkling wine)

      Whole nutmeg

      1. Peel 2 clementines. Separate into segments. Make a decorative ice block by filling a Bundt pan or quart-sized container half full with distilled water; add segments. Freeze for 4 hours or until solid.

      2. Peel remaining clementines with a serrated vegetable peeler, avoiding white pith. Combine clementine peels and sugar in a large bowl; muddle with a muddler or wooden spoon until fragrant. Let stand at least 90 minutes.

      3. Juice clementines to equal 1 cup. Add clementine juice to peels and sugar; stir until sugar dissolves. Strain through a sieve over a punch bowl; discard peels. Add brandy and sherry to punch bowl; stir well.

      4. Unmold ice block; gently place in punch bowl. Add cava, and stir gently. Grate a small amount of nutmeg over the punch.

      SERVES 12 (serving size: about ½ cup)

      CALORIES 176; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0g; CARB 13g; FIBER 1g; SUGARS 12g (est. added sugars 9g); CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 10mg

      LEMON-GIN SPARKLING COCKTAILS

      Hands-on: 3 min.

      Total: 3 min.

      Loosely based on the French 75, a classic cocktail of gin, Champagne, lemon juice, and sugar, this welcoming beverage uses lemonade concentrate as a shortcut. Be sure to allow the concentrate to thaw ahead of time so it can incorporate easily.

      1 cup gin, chilled

      ½ cup frozen lemonade concentrate, thawed

      2⅔ cups Champagne or other sparkling wine, chilled

      Tarragon sprigs and lemon rind strips (optional)

      1. Combine gin and lemonade concentrate in a pitcher; chill until ready to serve.

      2. Just before serving, add chilled Champagne to the gin mixture, and stir gently. Garnish with tarragon sprigs and lemon rind, if desired.

      SERVES 8 (serving size: about ½ cup)

      CALORIES 154; FAT 0g; PROTEIN 0g; CARB 10g; FIBER 0g; SUGARS 9g (est. added sugars 9g); CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 1mg

      Keep It Simple

      A host should be mingling, not stuck behind the bar. Serve one or two batch cocktails and around three appetizers. Place trays around the party areas so they don’t need to be passed. Self-contained bites keep used napkins, forks, and plates to a minimum for easy cleanup.

      APPLE–BLUE CHEESE CHUTNEY

      Hands-on: 15 min.

      Total: 1 hr. 10 min.

      Serve this chutney on toasted baguette slices. Make-ahead tip: Prepare and refrigerate the chutney up to 3 days ahead; bring to room temperature before serving. For a prettier presentation, sprinkle the cheese on top instead of stirring it in.

      2 teaspoons canola oil

      ¼ cup finely chopped shallots

      2½ cups finely chopped peeled Braeburn apple (2 large)

      1 cup apple cider

      ¼ cup golden raisins

      2 tablespoons brown sugar

      1 tablespoon cider vinegar

      1½ teaspoons chopped fresh thyme, divided

      ¼ teaspoon kosher salt

      ¼ teaspoon black pepper

      2 ounces crumbled blue cheese (about ½ cup)

      1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl. Add shallots; sauté 1 minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender. Remove from heat; stir in ¾ teaspoon thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese. Sprinkle with the remaining ¾ teaspoon thyme.

      SERVES 10 (serving size: about 3½ tablespoons)

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