cookbooks
Summer Entertaining 3 3 4 5 5 6 6 7 7 8 9
BEVERAGES
LAVENDER LEMONADE HIBISCUS LEMONADE CANTALOUPE COOLER SOUTHERN SWEET TEA FROZEN BANANA MARGARITA CALIENTE
APPETIZERS
HONEYDEW SALSA SPICY BLT DIP CAPRESE APPETIZERS JALAPENO BACON APPETIZERS CHIPOTLE BACON DEVILED EGGS
MAIN DISHES
12
HAWAIIAN SLIDERS WITH CARAMELIZED ONION AND PINEAPPLE RELISH CHICKEN COUNTRY CAPTAIN SHREDDED PORK TACOS WITH BLACK BEAN AND MANGO SALSA GRILLED PORK LOIN CHOPS WITH JACK DANIEL’S PEACHES CUTE SNAIL ROLLUPS
13 13 14 14
SOUTHWESTERN-STYLE POTATO SALAD SUMMER SQUASH PUDDING OLD FASHIONED MACARONI SALAD MARINATED GREEN BEAN SALAD
10 11
12
15 16
16 17 18
SIDE DISHES
8
14
17
DESSERTS
PINK LEMONADE ICEBOX PIE WHITE CHOCOLATE DIPPED COOKIES ON A STICK TURTLE DESSERT NACHOS PEANUT BUTTER POTS DE CRÈME RED, WHITE AND BLUE PARFAITS SHEKNOWS SUMMER ENTERTAINING EDITION | 1 |
Summer Entertaining You used to have to be home when the streetlights came on, but now? Long, sultry summer evenings are best spent lingering with friends, sipping icy drinks and watching the stars appear one by one.
Whether you’re hosting a Fourth of July bash, a summer-themed tea for friends or a neighborhood block party, you’ll find easy recipes designed to make the most of the fresh flavors of the season. You’ll discover
everything from appetizers to oh-so-easy desserts complete with the tips and ideas that are sure to keep you on the A-list among your friends.
| 2 | SHEKNOWS COOKBOOKS
SUMMER ENTERTAINING
{Beverages}
What is a summer party without ice-cold drinks to help guests keep their cool? Keep pint-sized Mason jars in the freezer so you can serve generous amounts of Southern sweet tea or lemonade in frosty-cold glasses. The jars are inexpensive and durable, making them a smart addition to your party table.
HIBISCUS LEMONADE
SERVES 5 Made just like the lavender lemonade, this chilly beverage gets its extra tangy goodness and bright red color from the hibiscus flowers. Add an ounce of tequila per glass, if you’d like.
2-1/2 cups water 1-1/2 cups sugar 1/4 cup culinary hibiscus buds 2-1/2 cups water
1 cup lemon juice Sliced lemons Ice cubes Tequila, if desired
Directions: 1. Boil 2-1/2 cups water and 1-1/2 cups sugar until the sugar dissolves. Remove from heat. 2. Add hibiscus and let mixture cool to room temperature. 3. Strain flowers out of sugar mixture. Add strained sugar mixture to a pitcher. 4. Add one cup of lemon juice and 2-1/2 cups of water. 5. Stir and taste. Add more sugar as necessary. 6. Drop lemon slices and ice in chilled glasses, and pour lemonade over ice. Serve immediately.
LAVENDER LEMONADE
SERVES 5 This refreshing lemonade is given a romantic flavor and pretty color by the addition of lavender buds. It is perfect for a summer tea or bridal shower. Add two ounces of vodka per glass for a very adult version of this lemonade.
2-1/2 cups water 1-1/2 cups sugar 1/4 cup culinary lavender buds 2-1/2 cups water
1 cup lemon juice Sliced lemons Ice cubes Vodka, if desired
Directions: 1. Boil 2-1/2 cups of water and 1-1/2 cups of sugar until sugar dissolves. Remove from heat. 2. Add lavender and let mixture cool to room temperature. 3. Strain flowers out of sugar mixture. Add strained sugar mixture to a pitcher. 4. Add one cup of lemon juice and 2-1/2 cups water. 5. Stir and taste. Add more sugar as necessary. 6. Drop lemon slices and ice in chilled glasses, and pour lemonade over ice. Serve immediately.
SHEKNOWS SUMMER ENTERTAINING EDITION | 3 |
SUMMER ENTERTAINING {Beverages}
CANTALOUPE COOLER
SERVES 8 Use your favorite melon to make this fresh, fruity beverage that everyone will love. The secret to this amazing drink is freezing ripe, seasonal melon cubes and blending it to an icy slush.
10 cups cubed, ripe melon 3 cups ginger ale 6 ounces frozen limeade or lemonade
Directions: 1. Freeze cantaloupe overnight in freezer. 2. Divide ingredients into two or three parts to make it easier to blend them. 3. Blend frozen cantaloupe with rest of ingredients until smooth and slushy. 4. Pour into glass and serve immediately.
| 4 | SHEKNOWS COOKBOOKS
SUMMER ENTERTAINING {Beverages}
SOUTHERN SWEET TEA
SERVES 8 Real Southern sweet tea is made with plenty of sugar. By adding the sugar to the water and bringing it up to a boil, all of the crystals dissolve and create a very clear tea with a flavor that you just can’t get by adding the sugar after the tea is made. This process takes a little longer, but try it once and see if you don’t think it’s worth the extra step.
1 gallon water, cold and filtered 1/3 cup good quality loose leaf tea (Earl Grey or Irish Breakfast are good choices) 2 cups sugar (add more or less according to personal taste)
Directions: 1. Stir sugar into water in a large pot. 2. Heat, stirring once in a while to make sure all sugar dissolves. Bring mixture just to boil and remove from heat. 3. Add tea and stir slowly and gently for about three minutes. Pour into pitcher through a strainer. 4. Allow to come to room temperature and then chill. 5. Serve over ice with slice of lemon, if desired.
FROZEN BANANA MARGARITA CALIENTE
SERVES 1 Try this chilly margarita with lots of banana flavor and a surprise blast of heat in every sip. The secret? A sweet and spicy combination of sugar and ancho chile pepper on the rim of the glass.
1-1/2 ounces tequila 1/2 ounce Grand Marnier or Triple Sec orange liqueur 1 ounce lemon juice, freshly squeezed 1/4 ripe banana, smashed 1 cup ice 1/2 teaspoon ancho chile pepper powder 1 tablespoon sugar
Directions: 1. Mix anchochile and sugar in small bowl. 2. Rub rim of chilled margarita glass with lemon juice and dip in sugar mixture to coat rim of glass. 3. In a blender, combine tequila, triple sec, lemon juice, banana and ice. 4. Blend until smooth and slushy. 5. Pour into the glass you already prepared.
Going on a picnic? Put your beverage of choice in Mason jars with screw-on
lids. They won’t spill, are reusable (read that – great for the environment) and are a cute addition to your picnic basket. Add even more kitschy cool by making name tags and tying them around each guest’s drink with raffia.
SHEKNOWS SUMMER ENTERTAINING EDITION | 5 |
SUMMER ENTERTAINING
{Appetizers}
Appetizers serve several purposes. Not only do they add a festive flair to any party, but they also help to stave off starvation while you add the final touches to dinner. Keep chilled foods cold (and safe) by placing your serving dishes on plates of ice. Every time you replenish the food on the plate, replenish the ice underneath.
HONEYDEW SALSA
SPICY BLT DIP
2 cups diced, peeled honeydew 3/4 cup chopped fresh cilantro 1/8 cup chopped mint leaves 1/2 cup finely-diced red onion 2 tablespoons fresh lime juice 1 lime’s zest 2 tablespoons olive oil 1 serrano (hot) or jalapeno (medium) pepper, chopped
1 (10 ounce) can tomatoes with chiles, drained 1 cup sour cream 3/4 cup mayonnaise 1 pound bacon, cooked until crisp 1 head of lettuce Salt Cracked black pepper
SERVES 10-14 If you are looking for something a little different, it may be time to spice up your party with this homemade salsa. The honeydew adds fresh color and sweetness, while the peppers add a little kick. Great with tortilla chips!
Directions: 1. Combine all ingredients and allow flavors to blend for 30 minutes before serving. 2. Keep tightly covered in refrigerator for up to one week.
| 6 | SHEKNOWS COOKBOOKS
SERVES 8-10 Who doesn’t like a bacon, lettuce and tomato sandwich? Turn this classic sandwich into a unique dip for crudités, chips or as a spread for sliced baguettes. For a beautiful presentation and easy clean up, hollow out a head of lettuce and spoon the dip into it.
Directions: 1. Cut head of lettuce in half and hollow it out to make a bowl. Take lettuce you removed from the head and chop it finely, set aside. Crumble bacon in coarse pieces. 2. Mix mayo, sour cream, bacon, drained tomatoes and one cup of chopped lettuce. 3. Taste and add salt and pepper to taste. 4. Spoon mixture into lettuce bowl and refrigerate until serving time.
SUMMER ENTERTAINING {Appetizers} When dining al fresco, keep random insects out of your drinks with pretty paper
cupcake liners. Just make a slit in the bottom of each liner, poke a straw through it and place the straw in the drink. Slide the liner down the straw until it covers the mouth of the glass.
GRILLED JALAPENO BACON APPETIZERS
SERVES 10-12 Spicy, smoky, creamy little bites that are easy to make, but hard to keep on the plate. Make more than you think you’ll need – everyone loves these. If you like a sweet, savory flavor combination, then add chopped dates or figs to the cream cheese before stuffing the peppers.
12 fresh jalapeno peppers 1 (8 ounce) package cream cheese, softened 1 pound bacon, each slice cut in half
Directions: 1. Preheat oven to 450 degrees F. 2. Cut peppers in half, lengthwise. 3. Remove their seeds and membrane. 4. Fill peppers’ cavities with cream cheese. 5. Wrap a piece of bacon around each pepper half and secure with a toothpick. 6. Place on baking sheet. 7. Bake for 15 minutes or until bacon is crispy brown. 8. Remove from oven and allow appetizers to cool to room temperature before serving.
CAPRESE SALAD
SERVES 6-8 Grape tomatoes, a basil leaf and marinated mozzarella cheese cubes are threaded onto a toothpick to create the classic Caprese salad in a bite-sized form.
1 pound mozzarella, cut into 16 equal cubes 16 basil leaves 16 grape tomatoes 1/4 cup balsamic vinegar 2 tablespoons extra virgin olive oil 1 tablespoon basil leaves, finely chopped 1/4 teaspoon black pepper, coarsely ground 1 pinch kosher salt
Directions: 1. Whisk vinegar, olive oil, salt and pepper together. 2. Add chopped basil, tomatoes and mozzarella. 3. Marinate for 15 minutes. 4. Skewer a cheese cube with a toothpick. 5. Fold a basil leaf and push it onto the same toothpick. 6. Add a grape tomato. 7. Repeat with the remaining ingredients. SHEKNOWS SUMMER ENTERTAINING EDITION | 7 |
SUMMER ENTERTAINING {Appetizers}
CHIPOTLE BACON DEVILED EGGS
SERVES 10-12 Deviled eggs are almost iconic at summer parties. Be the “It Girl” of the party scene with this addictive version of a summer classic.
12 eggs, hard-boiled and peeled 1/3 cup mayonnaise 2 tablespoons brown, spicy mustard 1 tablespoon mashed, canned chipotle chiles 1/2 pound bacon, cooked crisp and crumbled fine 1 tablespoon of bacon drippings Smoked paprika Salt to taste Bacon and chives for garnish
Hosting a potluck? Get guests to commit to what they are bringing and make a list. You’ll be able to control what ends up on the table and ensure you have a good variety.
Directions: 1. Cut eggs in half. Gently remove yolks and set aside. 2. Arrange whites on a deviled egg plate or other serving plate. 3. Mash yolks with mayo and mustard. 4. Mix in chipotle peppers and bacon with one tablespoon of bacon fat. 5. Taste and add more chipotle, salt or mustard, if needed. 6. Fill cavities in egg whites with yolk mixture. Sprinkle with smoked paprika. 7. Garnish with piece of bacon and chive. Chill until serving.
| 8 | SHEKNOWS COOKBOOKS
SUMMER ENTERTAINING
{Main dishes}
Whether you’re going to a family reunion or throwing an elegant dinner party on the balcony, you will probably want some sort of main course to serve. While grilling is always a great option for summer meals, don’t forget about the Crock-Pot, main dish salads and sandwiches to keep the kitchen cool and your guests happy.
HAWAIIAN SLIDERS WITH CARAMELIZED ONION AND PINEAPPLE RELISH
SERVES 8-10 Tiny sliders can be served as an appetizer or the main dish when offered in twos or threes. This version of the dish has plenty of pineapple flavor, as well as a little bite from the chipotles. If you don’t like spicy food, you can easily substitute the chipotle with about 1/4 cup chopped bell peppers.
1 (20 ounce) can of unsweetened, crushed pineapple Black pepper to taste, coarsely ground 1/4 teaspoon of salt 2 pounds ground beef 24 Hawaiian bread dinner rolls or other small dinner roll Caramelized onion relish (recipe follows)
Directions: 1. Drain the pineapple and reserve the juice. Set aside one cup of pineapple. 2. Combine reserved pineapple, pepper and salt. 3. Mix well and shape ground beef into 24 small hamburgers. 4. Grill until they reach your desired temperature, about three minutes on each side. 5. Slice a Hawaiian bread roll and place meat inside. 6. Cover the patty with a generous spoonful of relish. 7. Put the top bun on the burger and serve.
CARAMELIZED ONION AND PINEAPPLE RELISH SERVES 8-10 A not-too-sweet relish with a South Pacific flavor.
2 tablespoons olive oil 1 clove garlic, chopped 1 cup onion, sliced 2 tablespoons balsamic vinegar 1 cup crushed pineapple
Directions: 1. Heat oil in pan and add onions and garlic. 2. Cover, reduce heat to medium-low and cook onions until they are soft and golden brown. 3. Add pineapple and vinegar, and cook until the mixture is thick. 4. Taste and add salt and pepper as needed.
SHEKNOWS SUMMER ENTERTAINING EDITION | 9 |
SUMMER ENTERTAINING {Main Dishes}
CHICKEN COUNTRY CAPTAIN
SERVES 12-15 Chicken Country Captain is a traditional Southern dish that is based on curry. It has a lot of ingredients, but this classic is cooked in a slow-cooker so you can sit back and relax once the process is started. This recipe makes a lot of food, so it is perfect for a large dinner party or a potluck. 6 boneless chicken breasts 1-1/2 cups flour 2 teaspoons salt 1 tablespoon pepper 1 pinch cayenne 1 pound bacon 3 Texas 1015 onions, chopped 2 red bell peppers, chopped 1 yellow bell pepper, chopped 1 jalapeno, seeded and chopped 1 head garlic, peeled and chopped 6 celery stalks, chopped 2 Granny Smith apples, peeled and chopped 4 (16 ounce) cans diced, organic tomatoes 3 heaping teaspoons curry powder 1/2 teaspoon Vietnamese cinnamon 1/2 teaspoon ginger 1/4 cup brown sugar 1/4 cup unsalted butter 1 cup currants 4 bay leaves 1 cup pecans chopped, toasted for garnish Rice to accompany chicken
| 10 | SHEKNOWS COOKBOOKS
Directions: 1. Cut chicken breasts in bite-sized chunks. 2. Mix flour, salt, pepper and cayenne. 3. Dredge chicken in the flour mixture, shake off excess and set aside. 4. Chop up bacon and cook until crisp. 5. Remove from the pan and reserve the drippings. 6. Sear chicken in the hot bacon fat until golden on each side, but not cooked through. 7. Remove from pan. 8. Saute onions, celery, apples and peppers in the same pan until they begin to soften. Add garlic and saute for five more minutes. Set aside. 9. Pour tomatoes into the crock-pot. 10. Add curry, brown sugar, cinnamon, ginger, bay leaf and butter. Stir well. 11. Add bacon, cooked vegetables, currants and chicken and stir. 12. Cover and cook on low for eight hours. 13. To serve, spoon over rice. Sprinkle with toasted pecans and more currants.
Hosting a summer tea? Buy vintage cups at the thrift store
and send them home with your guests as reminders of the special day.
SUMMER ENTERTAINING {Main Dishes} SHREDDED PORK TACOS WITH BLACK BEAN AND MANGO SALSA
SERVES 10-12 Seasoned pork cooks in the Crock-Pot until it is at its tender best then it is shredded and stuffed in warm corn tortillas. Add the sweet – spicy mango salsa and you have an almost effortless meal. You may substitute chicken breast for the pork if you wish.
2 pounds pork tenderloin 1 teaspoon kosher salt 1 teaspoon cracked pepper 1 dried chipotle pepper 1 teaspoon cumin 1/4 cup fresh cilantro, chopped 1 large onion, sliced 1 lime, cut in half 1 can beer or Dr. Pepper 16 corn tortillas Black bean and mango salsa, recipe follows Fresh limes, cut in wedges to garnish
Directions: 1. Add pork, salt, pepper, chipotle, cumin, cilantro, onion, lime and beer to slow-cooker and cook on low heat for eight to10 hours or until meat shreds easily with a fork. 2. Warm tortillas until they are pliable. 3. Add meat to tortilla and squeeze a lime wedge over it. 4. Add salsa to taste.
SHEKNOWS SUMMER ENTERTAINING EDITION | 11 |
SUMMER ENTERTAINING {Main Dishes}
GRILLED PORK LOINS WITH JACK DANIEL’S PEACHES
SERVES 8 These grilled pork chops are tender and juicy, smoky and sweet with just enough Jack Daniel's Tennessee Whiskey to make you crave a tall glass of sweet tea on the veranda. Serve these with a wilted spinach salad, some warm cornbread, grilled corn on the cob and some homemade vanilla ice cream. Need a wine suggestion? Go with a good German Gewürztraminer to complement the rich and fruity flavors of the dish.
8 pork loin chops Cinnamon dry rub (recipe below) 2 (16 ounce) cans peaches in juice (or light syrup), drained 1/4 cup balsamic vinegar 1/4 cup sugar 1/4 cup brown sugar 1 large dried chile pepper of choice 1/2 cup Jack Daniel’s Tennessee Whiskey 1 cup onion, peeled and chopped 1 clove garlic, peeled and chopped
CUTE SNAIL ROLLUPS
SERVES 10-12 These whimsical “snails” are a quick addition to the menu and will delight children and grownups alike. Use your favorite meats and cheeses in the rollups – just be sure to have the deli cut the meat as thin as he or she can. The thinner the meat, the easier it will be to roll. Cutting the pickles may take practice to get the snails’ heads to sit just right, so be sure you have more than you need.
8 flour tortillas, cut off the rounded edges to make a square 8 ounces cream cheese, softened 1/2 pound Black Forest ham, sliced thin 1/2 pound deli cheese, sliced thin Organic baby salad greens Gherkin pickles, sliced in half at an angle Chives
Directions: 1. Warm tortillas and spread them thinly with softened cream cheese. 2. Place some of the lettuce on top. Sprinkle with walnuts. 3. Lay on one slice each of ham and cheese. Roll up tightly. 4. Slice in two or three equal pieces to make the snail shell. 5. Place a pickle, cut side down, next to the “shell” to make the head and neck. 6. Poke holes in the top of the pickle and slice cut chives for antennae.
Directions: 1. Rub the pork with dry rub on both sides. Let stand for 30 minutes. Chop peaches. 2. Add to sauce pan with the balsamic, sugar and chile. 3. Add about 1/4 cup Jack Daniel’s Tennessee Whiskey. 4. Simmer, stirring until liquid is nearly gone and thick, being careful not to scorch it. 5. Add the rest of the whiskey and 1-1/2 tablespoons cinnamon simmer about two minutes, then 1-1/2 teaspoons cloves place on low heat to keep warm. 1/4 teaspoon ancho chile powder 6. Grill pork chops until they reach 1 tablespoon smoked paprika an interior temperature of 145 1 tablespoon salt degrees F. Let stand for five minutes. 1 teaspoon ground black pepper 7. Place each pork chop on a plate, 1/4 cup sugar spoon some of the peaches on top and drizzle with syrup.
CINNAMON DRY RUB
| 12 | SHEKNOWS COOKBOOKS
Directions: 1. Combine all ingredients in a bowl and mix well. 2. Store extra rub tightly covered in the pantry.
SUMMER ENTERTAINING
{Side dishes}
Summer side dishes make the most of all of the fresh produce available. Buy locally when you can – the flavor and quality will be worth the extra few pennies you may pay.
SOUTHWESTERN-STYLE POTATO SALAD
SUMMER SQUASH PUDDING
4 pounds small, thin-skinned potatoes, cubed and boiled until tender but not mushy (Yukon Gold work well) 2 red onions, chopped 3 cloves garlic, roasted until soft 2 cloves raw garlic, chopped 1 poblano pepper, seeded and chopped 3 eggs, hard-boiled and chopped (optional) 2-3 canned chipotle peppers in mole, chopped 2 jalapeno peppers, seeded and chopped 1/2 cup cilantro, chopped 2 cups mayonnaise 2 tablespoons spicy, brown mustard 2 limes, juiced 1 tablespoon honey 1-1/2 teaspoons cumin
4 medium yellow or crookneck squash, stem ends removed, quartered (the squash, not the stems) 8 ounces cream cheese 3 large eggs 3 tablespoons cornstarch 1/2 cup heavy cream 1/2 cup half-and-half 1 (4 ounce) can chopped chilies 1 teaspoon salt White pepper to taste (use white pepper or you will have dark spots in the pudding)
SERVES 8 This is not your mom’s potato salad. Tender and buttery potatoes are tossed in a spicy chipotle mayonnaise to update this old favorite. It will get spicier as it sits, so serve this dish within a few hours of making it.
Directions: 1. Mix mayonnaise, mustard, honey, cumin, chipotle and lime juice. Squeeze in softened cloves of roasted garlic into mayonnaise and mix well. Set aside. 2. In a large bowl, toss potatoes, peppers, onions, cilantro and chopped garlic until well-mixed. Pour mayo mixture over all and blend gently. 3. Add salt and pepper to taste.
SERVES 8-10 Crookneck squash is abundant in grocery stores and gardens alike during the long, hot days of summer. This casserole is creamy and delicious – a great way to add this vegetable to the table. You can add a cup of panko breadcrumbs to the top before baking to add texture and crunch.
Directions: 1. Preheat oven to 375 degrees F. Boil quartered squash in water until just softened. This should take about five minutes at most. Drain squash.Transfer squash to food processor, or blender, and puree with a pulsing action. 2. Measure out 2-1/2 cups purée. Save any leftover puree for adding to soups or stews. Add remaining ingredients to puree and mix until smooth. 3. Pour into greased 9-inch square casserole. Top with panko crumbs, if desired. Place the casserole in a larger casserole dish and pour hot water so that it goes halfway up the sides. Bake for 50 minutes or until firm. 4. Allow to cool for about five minutes before serving. SHEKNOWS SUMMER ENTERTAINING EDITION | 13 |
SUMMER ENTERTAINING {Side dishes}
OLD FASHIONED MACARONI SALAD
MARINATED GREEN BEAN SALAD
1 pound elbow macaroni 2 cups mayonnaise 2 tablespoons cider vinegar 1 tablespoon yellow mustard 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup thinly sliced celery 1 cup chopped red bell pepper 1/4 cup chopped onion 1/2 cup grated carrot 1 cup salad olives, drained
2 pounds fresh green beans, trimmed 1/4 cup olive oil 2 cloves garlic, minced 1 cup Kalamata olives, pitted and sliced 2 tomatoes, seeded and chopped 2 tablespoons balsamic vinegar 2 tablespoons chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 pound gorgonzola cheese
SERVES 8 Macaroni salad puts in an appearance at nearly every summer get together from family reunions to Labor Day parties. The secret to great macaroni salad is to cook the macaroni beyond “al dente” and almost to “over-cooked.” This way, it will absorb flavors more thoroughly.
Directions: 1. Bring a large pot of salted water to a boil. 2. Pour in macaroni and cook until very tender. 3. Drain completely. 4. Combine mayonnaise, mustard, vinegar, salt, pepper and sugar, and mix well. 5. Taste and adjust seasoning. 6. Place macaroni, celery, carrot, onion, peppers and olives in a large bowl. 7. Pour mayonnaise mixture over and combine gently. 8. Chill overnight, if time permits. 9. Add a little more dressing if necessary before serving. | 14 | SHEKNOWS COOKBOOKS
SERVES 8 Bright green beans are mixed with crimson-colored grape tomatoes and salty Kalamata olives in this tangy Mediterranean-inspired side dish. Just before serving, sprinkle with a generous amount of gorgonzola cheese for added color and flavor contrast. Add grilled chicken to create a delicious main dish salad.
Directions: 1. Bring a large pot of salted water to a boil. Add green beans. Cook until tender, about eight to 10 minutes. 2. Drain green beans and plunge them into ice water to halt cooking and preserve their bright green color. 3. Drain beans and place them in a bowl. 4. Heat olive oil in a skillet over medium heat. 5. Saute garlic in the oil for about 30 seconds. Do not let it brown. Remove from heat. 6. Stir in olives, tomatoes, vinegar, oregano, salt and pepper. Pour mixture over green beans. 7. Toss together until beans are evenly coated. Sprinkle gorgonzola cheese over the top of the salad. 8. Chill overnight before serving.
SUMMER ENTERTAINING
{Desserts}
Desserts are that little bit of luxury that completes and complements any good meal. The best summer desserts are fresh, light and delicious – taking full advantage of the ripe summer fruit that is at its sweet peak.
OLD FASHIONED LEMONADE ICEBOX PIE
SERVES 8 This frozen pie has delighted family and friends alike for over 80 years – and it’s still just as popular today. Pink lemonade makes it pretty, but you can use regular lemonade if you wish. The gingersnap crust adds an unexpectedly spicy flavor that complements the tangy lemon perfectly. You’ll want to make this a day ahead of time so it has time to freeze.
Gingersnap Crust 2 cups gingersnap cookie crumbs 1/4 cup sugar 6 tablespoons unsalted butter, melted
Lemonade Filling 1 (14 ounce) can sweetened condensed milk, chilled 1 cup heavy cream, whipped to soft peaks and lightly sweetened with 1/2 cup sugar, or 1 (12 ounce) tub frozen whipped topping, thawed 1 (12 ounce) can frozen pink lemonade concentrate, thawed just until slushy Red food coloring to get the color pink you want (optional) Directions: 1. Preheat oven to 350 degrees F. Stir the gingersnap cookie crumbs, sugar and melted butter together in a large bowl until well combined. 2. Spoon crumb mixture into a 9-inch pie plate and press it down firmly on the plate’s bottom and sides. Bake for eight minutes. Let cool completely. 3. Gently fold together whipped cream and sweetened condensed milk in a large bowl. Do not overmix. 4. Carefully fold in six ounces of the frozen lemonade concentrate while whisking constantly. 5. Taste and carefully add as much more of the lemonade as you need to get the flavor you want. Do not allow the mixture to get “soupy.” Add food coloring, if desired. 6. Spoon into the cooled gingersnap crust and cover with plastic wrap. Freeze overnight. 7. Let stand at room temperature a few minutes before serving. 8. Just before serving, top with a dollop of whipped cream and garnish with a lemon slice.
Who says summer parties need to begin in the afternoon? Invite your friends to a brunch – either as a picnic or by the pool. Fresh fruit, croissants and deviled eggs make it work for you.
SHEKNOWS SUMMER ENTERTAINING EDITION | 15 |
SUMMER ENTERTAINING {Desserts}
TURTLE DESSERT NACHOS
SERVES 8 This sweet snack is totally unexpected. Flour tortillas are cut in wedges, fried, shaken in cinnamon and sugar and then topped with caramel, chocolate, white chocolate and toasted pecans. Treat your guests to this delicious twist on an old favorite.
Oil for frying 8 flour tortillas 1/4 cup sugar 1 tablespoon cinnamon 1 cup homemade caramel sauce or one jar of caramel topping 6 ounces chocolate chips – bittersweet, milk, dark, semisweet or a combination thereof 1/2 cup heavy cream 1 cup pecans, chopped
Directions: 1. Cut tortillas into eight wedges each. 2. Add oil to a deep pan until it reaches a depth of three inches. Heat to 375 degrees F – use a frying thermometer to keep track of the heat. 3. Fry tortilla wedges in oil until crispy and golden. Do not overcrowd pot. Turn tortillas over occasionally while frying so they cook evenly. Drain on paper towels. 4. Mix cinnamon and sugar in a paper lunch sack. 5. Shake warm tortillas in sack until covered with mixture. 6. Place tortillas on a large platter. Add chocolate chips and caramel sauce, and then sprinkle with pecans. 7. Grate white chocolate over top. 8. Warm in microwave for 10 seconds or until chocolate melts. | 16 | SHEKNOWS COOKBOOKS
DIPPED COOKIES ON A STICK
SERVES 18-20 Everyone’s favorite sandwich cookie gets patriotic with a quick dip in white chocolate and some red, white and blue sprinkles. Although the cookies on a stick are perfect for kids’ parties, you can also dip them without the stick. The type with double filling work a little better than the regular type.
1 (15 ounce) package chocolate sandwich cookies 1 (30 ounce) package white chocolate coating 36 lollipop or popsicle sticks
Directions: 1. Gently insert a lollipop stick into the center of each cookie. 2. Melt white chocolate coating according to the directions on the package. 3. Carefully dip cookie into the coating and add the sprinkles while it is still wet.
Can you sew? Make a
cute tablecloth custom-fitted for your table by sewing together red or blue (or both!) bandanas. They’re easy to care for, easy to take with you for picnics and everyone will know you inherited the craft gene.
PEANUT BUTTER POTS DE CREME SERVES 8 Make these rich desserts in small jelly jars with screw on lids so that you can grab them at a moment’s notice for an impromptu picnic or pool party. You can make them up to three days ahead of time and keep them tightly covered in the refrigerator.
2 cups heavy cream 1 cup milk 1/3 cup peanut butter 8 egg yolks, room temperature 1 teaspoon vanilla extract 1/2 cup sugar 1/2 cup brown sugar, plus a little more brown sugar for brûlée topping
Keep bottled beverages in large
buckets layered with ice and ice cream salt. The drinks are sure to stay frosty.
Directions: 1. Preheat oven to 325 degrees F. Lightly butter eight custard cups or eight small, four ounce Mason jars and place them in a large pan. 2. Heat cream and milk until bubbles form around edge of pan and milk steams. Blend peanut butter into the cream mixture on the low speed of a blender, set aside. 3. Fit a mixer with the whisk attachment, and beat egg yolks at high speed while adding sugar and brown sugar slowly. 4. Beat until the yolk mixture is lemon-colored and you can’t feel any graininess when you rub a little between your fingers. 5. Add vanilla. Slowly add warm cream mixture, whisking slowly and constantly. Add custard mixture evenly to the cups. 6. Fill pan with hot water until it comes halfway up sides of custard cups. Cover pan tightly with foil. 7. Bake until set, about 30 minutes.Center will be jiggly when gently shaken. Remove pan from oven and allow to sit for 20 minutes. Do not remove foil. 8. Remove the custards from pan and cover them tightly – Mason jars work great for this because of their screw on lids. 9. Refrigerate overnight or for at least six hours. 10. Just before serving, sprinkle about a tablespoon of brown sugar over the top of each custard and flame it with a kitchen torch until the sugar melts and bubbles – don't let it burn. SHEKNOWS SUMMER ENTERTAINING EDITION | 17 |
SUMMER ENTERTAINING {Desserts}
RED, WHITE AND BLUE PARFAIT
SERVES 5 Colorful and fresh, this parfait is elegant enough for the fanciest dinner party. Any combination of fruit can be used, but blackberries and raspberries give your dinner party a nice patriotic twist for Fourth of July.
2 cups raspberries 2 cups blackberries 8 ounces cream cheese 1 cup unsalted butter 3/4 cup sugar 6 ounces good quality white chocolate, melted 1 teaspoon vanilla flavor 2 cups lightly sweetened whipped cream
Directions: 1. Cream butter and sugar until no longer grainy. This can take several minutes. Continue beating while adding vanilla and cream cheese. 2. Add cooled, melted chocolate, beating constantly. 3. Carefully fold in whipped cream and chill for 20 minutes, allowing mousse to set. 4. Place a few blackberries and raspberries in the bottom of a parfait glass. Top with mousse. 5. Add a few more berries and top with more mousse. 6. Repeat the layers, ending with mousse. Chill then serve.
Freeze small lemon slices in
ice cubes for a colorful addition to drinks.
| 18 | SHEKNOWS COOKBOOKS