Award winner and national food authority Lee Svitak Dean provides 32 seasonal menus and over 150 recipes for just about any party or occasion in this, her first book. Guided by the ingredients and distinct seasons of the Midwest, these menus provide a game plan for all cooks: What can be done ahead? How do you get it all done at the same time? All of the menus include time-saving tips, shortcuts, and substitutions so that even the busiest among us can throw a wonderful party. The styles of the menus range from elegant to casual chic. One winter menu, Flavours of Spain Dinner Party, includes Mixed Greens with Blood Oranges, Mediterranean Seafood Stew, Flatbread with Fresh Thyme and Black Peppercorns, and Pear Tart with Walnuts and Cheese. A simpler summer menu, Fourth of July Celebration, includes Orange Mint Iced Tea, Asian Noodles with Pea Pods and Peanut Dressing, Chicken Drumsticks with Ginger and Garlic, Grilled Vegetables with Onion Chutney, and Almond Shortbread. Whatever the season, Come One, Come All takes the guesswork and anxiety out of planning any type of party, leaving even the cook free to enjoy good food and good friends.Easy Entertaining with Seasonal Menus : with Over 150 Recipes from the Star Tribune Taste Section Lee Svitak Dean ... MAKES 8 CUPS Orange juice for ice cubes 8 cups water 8 bags of black tea 12 or more fresh mint leaves, divided Sugaranbsp;...
|Title||:||Come One, Come All|
|Author||:||Lee Svitak Dean|
|Publisher||:||Minnesota Historical Society - 2008-10-01|