Summer Entertaining Cookbook

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The free online Summer Entertaining Cookbook is full of fun and easy summer party recipes. Whether you're hosting a summer block party or an informal get together, the Summer Entertaining Cookbook is full of flavorful recipes for any summer party.

Transcript of Summer Entertaining Cookbook

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Summer Entertaining cookbooks

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BEVERAGESLAVENDER LEMONADEHIBISCUS LEMONADECANTALOUPE COOLERSOUTHERN SWEET TEAFROZEN BANANA MARGARITA CALIENTE

APPETIZERSHONEYDEW SALSASPICY BLT DIPCAPRESE APPETIZERSJALAPENO BACON APPETIZERSCHIPOTLE BACON DEVILED EGGS

MAIN DISHESHAWAIIAN SLIDERS WITH CARAMELIZED ONION AND PINEAPPLE RELISH

CHICKEN COUNTRY CAPTAINSHREDDED PORK TACOS WITH BLACK BEAN AND MANGO SALSA

GRILLED PORK LOIN CHOPS WITH JACK DANIEL’S PEACHES

CUTE SNAIL ROLLUPS

SIDE DISHESSOUTHWESTERN-STYLE POTATO SALADSUMMER SQUASH PUDDINGOLD FASHIONED MACARONI SALADMARINATED GREEN BEAN SALAD

DESSERTSPINK LEMONADE ICEBOX PIEWHITE CHOCOLATE DIPPED COOKIES ON A STICK

TURTLE DESSERT NACHOSPEANUT BUTTER POTS DE CRÈMERED, WHITE AND BLUE PARFAITS

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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 forfriends or a neighborhood block party, you’ll find easy recipes designedto make the most of the fresh flavors of the season. You’ll discover

everything from appetizers to oh-so-easy desserts complete with the tipsand ideas that are sure to keep you on the A-list among your friends.

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SUMMER ENTERTAINING

HIBISCUS LEMONADE

SERVES 5Made just like the lavender lemonade, this chillybeverage gets its extra tangy goodness and bright redcolor from the hibiscus flowers. Add an ounce oftequila per glass, if you’d like.

2-1/2 cups water1-1/2 cups sugar1/4 cup culinary hibiscus buds 2-1/2 cups water

Directions:1. Boil 2-1/2 cups water and 1-1/2 cups sugar until thesugar dissolves. Remove from heat.2. Add hibiscus and let mixture cool to roomtemperature.3. Strain flowers out of sugar mixture. Add strainedsugar 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, andpour lemonade over ice. Serve immediately.

LAVENDER LEMONADE

SERVES 5This refreshing lemonade is given a romantic flavorand pretty color by the addition of lavender buds. It isperfect for a summer tea or bridal shower. Add twoounces of vodka per glass for a very adult version ofthis lemonade.

2-1/2 cups water1-1/2 cups sugar1/4 cup culinary lavender buds 2-1/2 cups water

Directions:1. Boil 2-1/2 cups of water and 1-1/2 cups of sugaruntil sugar dissolves. Remove from heat.2. Add lavender and let mixture cool to roomtemperature.3. Strain flowers out of sugar mixture. Add strainedsugar 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, andpour lemonade over ice. Serve immediately.

1 cup lemon juiceSliced lemonsIce cubesVodka, if desired

1 cup lemon juiceSliced lemonsIce cubesTequila, if desired

{Beverages}What is a summer party without ice-cold drinks to help guests keep their cool? Keeppint-sized Mason jars in the freezer so you can serve generous amounts of Southernsweet tea or lemonade in frosty-cold glasses. The jars are inexpensive and durable,

making them a smart addition to your party table.

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CANTALOUPE COOLER

SERVES 8Use your favorite melon to make thisfresh, fruity beverage that everyone willlove. The secret to this amazing drink isfreezing ripe, seasonal melon cubes andblending it to an icy slush.

10 cups cubed, ripe melon3 cups ginger ale6 ounces frozen limeade or lemonade

Directions:1. Freeze cantaloupe overnight in freezer.2. Divide ingredients into two or threeparts to make it easier to blend them.3. Blend frozen cantaloupe with rest ofingredients until smooth and slushy.4. Pour into glass and serve immediately.

SUMMER ENTERTAINING {Beverages}

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SOUTHERN SWEET TEA

SERVES 8Real Southern sweet tea is made with plenty of sugar. Byadding the sugar to the water and bringing it up to a boil,all of the crystals dissolve and create a very clear tea witha flavor that you just can’t get by adding the sugar afterthe tea is made. This process takes a little longer, but try itonce and see if you don’t think it’s worth the extra step.

1 gallon water, cold and filtered1/3 cup good quality loose leaf tea (Earl Grey or IrishBreakfast 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 sugardissolves. Bring mixture just to boil and remove from heat.3. Add tea and stir slowly and gently for about threeminutes. 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 BANANAMARGARITA CALIENTESERVES 1Try this chilly margarita with lots of banana flavor anda surprise blast of heat in every sip. The secret? Asweet and spicy combination of sugar and ancho chilepepper on the rim of the glass.

1-1/2 ounces tequila1/2 ounce Grand Marnier or Triple Sec orange liqueur1 ounce lemon juice, freshly squeezed1/4 ripe banana, smashed 1 cup ice1/2 teaspoon ancho chile pepper powder1 tablespoon sugar

Directions:1. Mix anchochile and sugar in small bowl.2. Rub rim of chilled margarita glass with lemon juiceand 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.

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SUMMER ENTERTAINING {Beverages}

Going on a picnic? Put your beverage of choice in Mason jars with screw-onlids. They won’t spill, are reusable (read that – great for the environment) and are acute addition to your picnic basket. Add even more kitschy cool by making nametags and tying them around each guest’s drink with raffia.

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SUMMER ENTERTAINING

HONEYDEW SALSA

SERVES 10-14If you are looking for something a little different, it maybe time to spice up your party with this homemade salsa.The honeydew adds fresh color and sweetness, while thepeppers add a little kick. Great with tortilla chips!

2 cups diced, peeled honeydew3/4 cup chopped fresh cilantro1/8 cup chopped mint leaves1/2 cup finely-diced red onion2 tablespoons fresh lime juice1 lime’s zest2 tablespoons olive oil1 serrano (hot) or jalapeno (medium) pepper, chopped

Directions:1. Combine all ingredients and allow flavors to blend for30 minutes before serving.2. Keep tightly covered in refrigerator for up to one week.

SPICY BLT DIP

SERVES 8-10Who 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 beautifulpresentation and easy clean up, hollow out a head oflettuce and spoon the dip into it.

1 (10 ounce) can tomatoes with chiles, drained1 cup sour cream3/4 cup mayonnaise1 pound bacon, cooked until crisp1 head of lettuce SaltCracked black pepper

Directions:1. Cut head of lettuce in half and hollow it out to make abowl. Take lettuce you removed from the head andchop it finely, set aside. Crumble bacon in coarse pieces.2. Mix mayo, sour cream, bacon, drained tomatoes andone cup of chopped lettuce.3. Taste and add salt and pepper to taste.4. Spoon mixture into lettuce bowl and refrigerate untilserving time.

{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.

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When dining al fresco, keep random insects out of your drinks with pretty papercupcake liners. Just make a slit in the bottom of each liner, poke a straw through it and placethe straw in the drink. Slide the liner down the straw until it covers the mouth of the glass.

SUMMER ENTERTAINING {Appetizers}

GRILLED JALAPENOBACON APPETIZERSSERVES 10-12Spicy, smoky, creamy little bites that are easy to make,but hard to keep on the plate. Make more than you thinkyou’ll need – everyone loves these. If you like a sweet,savory flavor combination, then add chopped dates orfigs to the cream cheese before stuffing the peppers.

12 fresh jalapeno peppers1 (8 ounce) package cream cheese, softened1 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 andsecure 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 toroom temperature before serving.

CAPRESE SALAD

SERVES 6-8Grape tomatoes, a basil leaf and marinated mozzarellacheese cubes are threaded onto a toothpick to createthe classic Caprese salad in a bite-sized form.

1 pound mozzarella, cut into 16 equal cubes16 basil leaves16 grape tomatoes1/4 cup balsamic vinegar2 tablespoons extra virgin olive oil1 tablespoon basil leaves, finely chopped1/4 teaspoon black pepper, coarsely ground1 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.

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CHIPOTLE BACON DEVILED EGGS

SERVES 10-12Deviled 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 peeled1/3 cup mayonnaise2 tablespoons brown, spicy mustard1 tablespoon mashed, canned chipotle chiles1/2 pound bacon, cooked crisp and crumbled fine1 tablespoon of bacon drippingsSmoked paprikaSalt to tasteBacon and chives for garnish

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 smokedpaprika.7. Garnish with piece of bacon and chive. Chill until serving.

SUMMER ENTERTAINING {Appetizers}

Hosting a potluck? Get guests tocommit to what they are bringing and make alist. You’ll be able to control what ends up onthe table and ensure you have a good variety.

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SUMMER ENTERTAINING

HAWAIIAN SLIDERS WITHCARAMELIZED ONION ANDPINEAPPLE RELISH

SERVES 8-10Tiny sliders can be served as an appetizer or the maindish when offered in twos or threes. This version ofthe dish has plenty of pineapple flavor, as well as alittle bite from the chipotles. If you don’t like spicyfood, you can easily substitute the chipotle withabout 1/4 cup chopped bell peppers.

1 (20 ounce) can of unsweetened, crushed pineappleBlack pepper to taste, coarsely ground1/4 teaspoon of salt2 pounds ground beef24 Hawaiian bread dinner rolls or other small dinner rollCaramelized onion relish (recipe follows)

Directions:1. Drain the pineapple and reserve the juice. Set asideone cup of pineapple.2. Combine reserved pineapple, pepper and salt.3. Mix well and shape ground beef into 24 smallhamburgers.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 8-10A not-too-sweet relish with a South Pacific flavor.

2 tablespoons olive oil1 clove garlic, chopped1 cup onion, sliced2 tablespoons balsamic vinegar1 cup crushed pineapple

Directions:1. Heat oil in pan and add onions and garlic.2. Cover, reduce heat to medium-low and cook onionsuntil they are soft and golden brown.3. Add pineapple and vinegar, and cook until themixture is thick. 4. Taste and add salt and pepper as needed.

{Main dishes}Whether you’re going to a family reunion or throwing an elegant dinner party on thebalcony, you will probably want some sort of main course to serve. While grilling isalways 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.

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SERVES 12-15Chicken Country Captain is a traditional Southern dish that is based on curry. It has a lot of ingredients, but this classic iscooked 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 isperfect for a large dinner party or a potluck.

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SUMMER ENTERTAINING {Main Dishes}

CHICKEN COUNTRY CAPTAIN

6 boneless chicken breasts1-1/2 cups flour2 teaspoons salt1 tablespoon pepper1 pinch cayenne1 pound bacon3 Texas 1015 onions, chopped2 red bell peppers, chopped1 yellow bell pepper, chopped1 jalapeno, seeded and chopped1 head garlic, peeled and chopped6 celery stalks, chopped2 Granny Smith apples, peeled and chopped4 (16 ounce) cans diced, organic tomatoes 3 heaping teaspoons curry powder1/2 teaspoon Vietnamese cinnamon1/2 teaspoon ginger1/4 cup brown sugar1/4 cup unsalted butter1 cup currants4 bay leaves1 cup pecans chopped, toasted for garnishRice to accompany chicken

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 notcooked through.7. Remove from pan.8. Saute onions, celery, apples and peppers in the same pan until theybegin 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 storeand send them home with your guests as reminders of the special day.

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SHREDDED PORK TACOS WITHBLACK BEAN AND MANGO SALSASERVES 10-12Seasoned pork cooks in the Crock-Pot until it is at its tender bestthen it is shredded and stuffed in warm corn tortillas. Add thesweet – spicy mango salsa and you have an almost effortless meal.You may substitute chicken breast for the pork if you wish.

2 pounds pork tenderloin1 teaspoon kosher salt1 teaspoon cracked pepper1 dried chipotle pepper1 teaspoon cumin1/4 cup fresh cilantro, chopped1 large onion, sliced1 lime, cut in half1 can beer or Dr. Pepper16 corn tortillasBlack bean and mango salsa, recipe followsFresh limes, cut in wedges to garnish

Directions:1. Add pork, salt, pepper, chipotle, cumin, cilantro, onion, lime andbeer to slow-cooker and cook on low heat for eight to10 hours oruntil 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.

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SUMMER ENTERTAINING {Main Dishes}

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CUTE SNAIL ROLLUPS

SERVES 10-12These whimsical “snails” are a quick addition to the menuand will delight children and grownups alike. Use yourfavorite meats and cheeses in the rollups – just be sure tohave the deli cut the meat as thin as he or she can. Thethinner the meat, the easier it will be to roll. Cutting thepickles may take practice to get the snails’ heads to sit justright, so be sure you have more than you need.

8 flour tortillas, cut off the rounded edges to make a square8 ounces cream cheese, softened1/2 pound Black Forest ham, sliced thin1/2 pound deli cheese, sliced thinOrganic baby salad greensGherkin pickles, sliced in half at an angleChives

Directions:1. Warm tortillas and spread them thinly with softenedcream 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 makethe head and neck. 6. Poke holes in the top of the pickle and slice cut chivesfor antennae.

GRILLED PORK LOINS WITHJACK DANIEL’S PEACHES

SERVES 8These grilled pork chops are tender and juicy, smoky andsweet with just enough Jack Daniel's Tennessee Whiskey tomake you crave a tall glass of sweet tea on the veranda.Serve these with a wilted spinach salad, some warmcornbread, grilled corn on the cob and some homemadevanilla ice cream. Need a wine suggestion? Go with a goodGerman Gewürztraminer to complement the rich andfruity flavors of the dish.

8 pork loin chopsCinnamon dry rub (recipe below)2 (16 ounce) cans peaches in juice (or light syrup), drained1/4 cup balsamic vinegar1/4 cup sugar 1/4 cup brown sugar1 large dried chile pepper of choice1/2 cup Jack Daniel’s Tennessee Whiskey1 cup onion, peeled and chopped1 clove garlic, peeled and chopped

Directions:1. Rub the pork with dry rub on both sides. Let stand for30 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 isnearly gone and thick, being carefulnot to scorch it.5. Add the rest of the whiskey andsimmer about two minutes, thenplace on low heat to keep warm.6. Grill pork chops until they reachan interior temperature of 145degrees F. Let stand for five minutes.7. Place each pork chop on a plate,spoon some of the peaches on topand drizzle with syrup.

SUMMER ENTERTAINING {Main Dishes}

CINNAMON DRY RUB1-1/2 tablespoons cinnamon1-1/2 teaspoons cloves1/4 teaspoon ancho chile powder1 tablespoon smoked paprika1 tablespoon salt1 teaspoon ground black pepper1/4 cup sugar

Directions:1. Combine all ingredients in a bowland mix well.2. Store extra rub tightly covered inthe pantry.

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SUMMER ENTERTAINING

SOUTHWESTERN-STYLEPOTATO SALAD

SERVES 8This is not your mom’s potato salad. Tender and butterypotatoes are tossed in a spicy chipotle mayonnaise toupdate this old favorite. It will get spicier as it sits, soserve this dish within a few hours of making it.

4 pounds small, thin-skinned potatoes, cubed and boiled until tender but not mushy (Yukon Gold work well)

2 red onions, chopped3 cloves garlic, roasted until soft2 cloves raw garlic, chopped1 poblano pepper, seeded and chopped3 eggs, hard-boiled and chopped (optional)2-3 canned chipotle peppers in mole, chopped2 jalapeno peppers, seeded and chopped1/2 cup cilantro, chopped2 cups mayonnaise 2 tablespoons spicy, brown mustard2 limes, juiced1 tablespoon honey1-1/2 teaspoons cumin

Directions:1. Mix mayonnaise, mustard, honey, cumin, chipotle andlime juice. Squeeze in softened cloves of roasted garlicinto mayonnaise and mix well. Set aside. 2. In a large bowl, toss potatoes, peppers, onions,cilantro and chopped garlic until well-mixed. Pour mayomixture over all and blend gently. 3. Add salt and pepper to taste.

SUMMER SQUASH PUDDING

SERVES 8-10Crookneck squash is abundant in grocery stores and gardensalike during the long, hot days of summer. This casserole iscreamy and delicious – a great way to add this vegetable tothe table. You can add a cup of panko breadcrumbs to thetop before baking to add texture and crunch.

4 medium yellow or crookneck squash, stem ends removed,quartered (the squash, not the stems)

8 ounces cream cheese3 large eggs3 tablespoons cornstarch1/2 cup heavy cream1/2 cup half-and-half1 (4 ounce) can chopped chilies1 teaspoon saltWhite pepper to taste (use white pepper or you will have dark spots in the pudding)

Directions:1. Preheat oven to 375 degrees F. Boil quartered squash in water until just softened. This should take about fiveminutes at most. Drain squash.Transfer squash to foodprocessor, or blender, and puree with a pulsing action. 2. Measure out 2-1/2 cups purée. Save any leftover pureefor adding to soups or stews. Add remaining ingredientsto puree and mix until smooth.3. Pour into greased 9-inch square casserole. Top withpanko crumbs, if desired. Place the casserole in a largercasserole dish and pour hot water so that it goes halfwayup the sides. Bake for 50 minutes or until firm.4. Allow to cool for about five minutes before serving.

{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.

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OLD FASHIONED MACARONI SALADSERVES 8Macaroni salad puts in an appearance at nearly everysummer get together from family reunions to Labor Dayparties. The secret to great macaroni salad is to cook themacaroni beyond “al dente” and almost to “over-cooked.”This way, it will absorb flavors more thoroughly.

1 pound elbow macaroni2 cups mayonnaise 2 tablespoons cider vinegar1 tablespoon yellow mustard2 teaspoons sugar1 teaspoon salt1/4 teaspoon ground black pepper1 cup thinly sliced celery1 cup chopped red bell pepper1/4 cup chopped onion1/2 cup grated carrot1 cup salad olives, drained

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, pepperand sugar, and mix well.5. Taste and adjust seasoning.6. Place macaroni, celery, carrot, onion, peppers andolives 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.

MARINATED GREEN BEAN SALADSERVES 8Bright green beans are mixed with crimson-coloredgrape tomatoes and salty Kalamata olives in this tangyMediterranean-inspired side dish. Just before serving,sprinkle with a generous amount of gorgonzola cheesefor added color and flavor contrast. Add grilled chickento create a delicious main dish salad.

2 pounds fresh green beans, trimmed1/4 cup olive oil2 cloves garlic, minced1 cup Kalamata olives, pitted and sliced2 tomatoes, seeded and chopped2 tablespoons balsamic vinegar2 tablespoons chopped fresh oregano1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 pound gorgonzola cheese

Directions:1. Bring a large pot of salted water to a boil. Add greenbeans. Cook until tender, about eight to 10 minutes. 2. Drain green beans and plunge them into ice water tohalt 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 letit brown. Remove from heat. 6. Stir in olives, tomatoes, vinegar, oregano, salt andpepper. Pour mixture over green beans. 7. Toss together until beans are evenly coated. Sprinklegorgonzola cheese over the top of the salad.8. Chill overnight before serving.

SUMMER ENTERTAINING {Side dishes}

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SUMMER ENTERTAINING

{Desserts}Desserts are that little bit of luxury that completes and complements any goodmeal. 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 8This frozen pie has delighted family and friends alikefor over 80 years – and it’s still just as popular today.Pink lemonade makes it pretty, but you can use regularlemonade if you wish. The gingersnap crust adds anunexpectedly spicy flavor that complements the tangylemon perfectly. You’ll want to make this a day aheadof time so it has time to freeze.

Gingersnap Crust2 cups gingersnap cookie crumbs1/4 cup sugar6 tablespoons unsalted butter, melted

Lemonade Filling1 (14 ounce) can sweetened condensed milk, chilled1 cup heavy cream, whipped to soft peaks and lightlysweetened 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 largebowl 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 foreight 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 themixture 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 toa brunch – either as a picnic or by the pool. Fresh fruit, croissants and deviled eggs make it work for you.

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DIPPED COOKIES ON A STICKSERVES 18-20Everyone’s favorite sandwich cookie gets patriotic with aquick dip in white chocolate and some red, white andblue sprinkles. Although the cookies on a stick areperfect for kids’ parties, you can also dip them withoutthe stick. The type with double filling work a little betterthan the regular type.

1 (15 ounce) package chocolate sandwich cookies1 (30 ounce) package white chocolate coating36 lollipop or popsicle sticks

Directions:1. Gently insert a lollipop stick into the center of each cookie.2. Melt white chocolate coating according to thedirections on the package.3. Carefully dip cookie into the coating and add thesprinkles while it is still wet.

SUMMER ENTERTAINING {Desserts}

TURTLE DESSERT NACHOS

SERVES 8This sweet snack is totally unexpected. Flour tortillas arecut in wedges, fried, shaken in cinnamon and sugar andthen topped with caramel, chocolate, white chocolate andtoasted pecans. Treat your guests to this delicious twiston an old favorite.

Oil for frying8 flour tortillas1/4 cup sugar1 tablespoon cinnamon1 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 cream1 cup pecans, chopped

Directions:1. Cut tortillas into eight wedges each.2. Add oil to a deep pan until it reaches a depth of threeinches. Heat to 375 degrees F – use a frying thermometerto keep track of the heat.3. Fry tortilla wedges in oil until crispy and golden. Do notovercrowd pot. Turn tortillas over occasionally whilefrying 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 chipsand caramel sauce, and then sprinkle with pecans.7. Grate white chocolate over top.8. Warm in microwave for 10 seconds or until chocolatemelts.

Can you sew? Make acute tablecloth custom-fittedfor your table by sewingtogether red or blue (or both!)bandanas. They’re easy to carefor, easy to take with you forpicnics and everyone will knowyou inherited the craft gene.

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PEANUT BUTTER POTS DE CREME

SERVES 8Make these rich desserts in small jelly jars with screwon lids so that you can grab them at a moment’s noticefor an impromptu picnic or pool party. You can makethem up to three days ahead of time and keep themtightly covered in the refrigerator.

2 cups heavy cream1 cup milk1/3 cup peanut butter8 egg yolks, room temperature1 teaspoon vanilla extract1/2 cup sugar1/2 cup brown sugar, plus a little more brown sugar for brûlée topping

Directions:1. Preheat oven to 325 degrees F. Lightly butter eight custardcups or eight small, four ounce Mason jars and place them in alarge pan.2. Heat cream and milk until bubbles form around edge of panand milk steams. Blend peanut butter into the cream mixtureon the low speed of a blender, set aside.3. Fit a mixer with the whisk attachment, and beat egg yolks athigh speed while adding sugar and brown sugar slowly.4. Beat until the yolk mixture is lemon-colored and you can’tfeel any graininess when you rub a little between your fingers.5. Add vanilla. Slowly add warm cream mixture, whisking slowlyand constantly. Add custard mixture evenly to the cups.6. Fill pan with hot water until it comes halfway up sides ofcustard cups. Cover pan tightly with foil.7. Bake until set, about 30 minutes.Center will be jiggly whengently shaken. Remove pan from oven and allow to sit for 20minutes. 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 brownsugar over the top of each custard and flame it with a kitchentorch until the sugar melts and bubbles – don't let it burn.

Keep bottled beverages in largebuckets layered with ice and ice cream salt.The drinks are sure to stay frosty.

Page 19: Summer Entertaining Cookbook

| 18 | SHEKNOWS COOKBOOKS

RED, WHITE ANDBLUE PARFAIT

SERVES 5Colorful and fresh, this parfait is elegantenough for the fanciest dinner party. Anycombination of fruit can be used, butblackberries and raspberries give yourdinner party a nice patriotic twist forFourth of July.

2 cups raspberries2 cups blackberries8 ounces cream cheese1 cup unsalted butter3/4 cup sugar6 ounces good quality white chocolate, melted 1 teaspoon vanilla flavor2 cups lightly sweetened whipped cream

Directions:1. Cream butter and sugar until no longergrainy. This can take several minutes.Continue beating while adding vanilla andcream cheese.2. Add cooled, melted chocolate, beatingconstantly.3. Carefully fold in whipped cream and chillfor 20 minutes, allowing mousse to set.4. Place a few blackberries and raspberriesin the bottom of a parfait glass. Top withmousse.5. Add a few more berries and top withmore mousse.6. Repeat the layers, ending with mousse.Chill then serve.

SUMMER ENTERTAINING {Desserts}

Freeze small lemon slices in ice cubes for a colorful addition to drinks.