Entertaining Vegetarians or Moms Best Desserts

Entertaining Vegetarians

Author: Celia Brooks Brown

Satisfy vegetarians with these delicious recipes.

When planning a party, chances are at least one guest will be vegetarian. Creating a menu that pleases everyone (meat-eaters, vegans and vegetarians alike) is a challenge.

Entertaining Vegetarians offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the recipes are fast and uncomplicated. Each versatile and delicious dish can be inserted easily into a menu that includes meat.

Celia Brooks Brown reinvents vegetarian food for today's party host with tempting recipes such as:

• Eggplant, Feta and Mint Skewers
  
• Raw Thai Salad in a Pappadam Shell
  
• Ginger-spiked Avocados
  
• Sugarbeans and Chocolate Strawberry Truffle Pots
  

Friendly advice provides pleasure in entertaining and gives home cooks the confidence to cater to any size group, large or small. Packed with helpful tips such as do-ahead preparation, this book will make entertaining fun and creative.

Table of Contents:

Foreword

Plan ahead

The entertainer's bag of tricks



1. Canapés and cocktail bites


• Cucumber and herbed mascarpone bites


• Spice-crusted baby potatoes with tamarind cream


• Cranberry and phyllo cigars


• Eggplant, feta, and mint skewers


• Teriyaki almonds


• Avocado and semidried tomato crostini


• Artichoke toasties


• Eggplant and olive truffles




2. Feed the masses


• Tortellini skewers with herb oil


• Deluxe crudités


• Hot fennel salt


• Green charbroiled anitpasti platter


• Broccoli and lemon orzo


• Sugarbeans


• Seven-vegetable tagine


• Parsley and saffron couscous


• Giant cheese and spinach pie


• Roasted asparagus and marbled egg platter




3. Small courses


• Spiced baby eggplants with minted yogurt


• Raw thai salad in a pappadam shell


• Ginger-spiked avocados


• Roasted spinach squash soup with tamarind


• Beet and coconut soup


• Cucumber salsa


• Avocado soup with toasted cheese topping


• Warm mushroom salad with creamy caper dressing


• Honey-roast parsnip and pear salad with blue cheese dressing


• No-knead honey seed bread


• Hot brie fondue




4. Lunch and dinner meals


• Ricotta and herb dumplings with vodka and cèpe butter sauce


• Broiled tofu and mango skewers


• Smoked eggplant relish


• Sweet potato gnocchi withdolceatte sauce


• Roasted eggplants and haloumi with almond sauce


• Truffle-scented stuffed mushrooms


• Simple asparagus tarts


• Potato, garlic and smoked mozzarella strudel


• Sweet onion and ricotta cheesecake with cranberries and sage


• Gratin of roasted garlic and squash




5. Desserts


• Marrons caramelises au cognac


• Tropical eton mess


• Strawberry rose eton mess


• Rhubarb soup with ginger-studded meringues


• Kaffir lime ice cream


• Cranberry torte with hot toffee-brandy sauce


• Broiled stuffed peaches


• Baby lemon curd meringues


• Chocolate strawberry truffle pots


• Pecan chocolate ripple cheesecake




6. At the last minute


• Hot and sour noodle bowl with chili oil


• Artichoke soufflé omelette


• Practically instantaneous pasta sauces


• Wok-fried noodles singapore-style


• Bulgar wheat in a spiced tomato sauce


• Kerala-style egg curry




7. Fire and ice


• Pressed tuscan sandwich


• Lemony lentils with radishes


• Picnic wraps


• Melting mushrooms


• Broiled miso-glazed eggplants


• Broiled shiitake and tofu skewers


• Parsnip and coconut soup


• Corn salsa


• Oven-roasted hotchpotch


• Mustard garlic bread




8. Brunch


• Turmeric potatoes with lemon and coconut


• Morning quesadillas with hot red sauce


• Pine nut flatbread


• Whole-wheat cheese crêpes


• Banana, coconut, and lime muffins


• Apple marzipan muffins


• Eggs baked in tomatoes




9. When they eat fish


• Chili crab cakes with fresh sweet chili dip


• Slow-cooked fennel and squid with pink peppercorns


• Halibut with a warm basil and tomato vinaigrette


• Pappardelle with scallops, saffron, and avocado


• Thai tuna and mango salad




Index

Acknowledgements

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Mom's Best Desserts: 100 Classic Treats That Taste As Good Now As They Did Then

Author: Andrea Chesman

We may love the dazzling caramel cages, gold leaf, and apricot coulis of restaurant desserts, but when we're in our own kitchens, a blueberry pie is more likely to fill the bill. For birthdays, a tall devil's food cake is still just the right thing. And during those precious weeks when fresh strawberries are available, who wants anything fancier than strawberry shortcake? Gingerbread cheers a friend home with the flu, and creamy rice pudding soothes the soul after a hard week at work.

Here are more than 100 truly great American recipes that no home baker should be without: chocolate layer cakes and blueberry pie, cherry cobbler and apple pandowdy, lemon meringue and chocolate cream pie, baked custard and Indian pudding, chocolate chip cookies and gingerbread men, butterscotch pudding and baked apple dumplings. Enhanced with delightful anecdotes and historical tidbits culled from three centuries of cookery and housekeeping books, MOM'S BEST DESSERTS is a cookbook collector's dream.

Library Journal

Cookbook author Chesman (The Vegetarian Grill) and culinary instructor Raboff (coauthor, Recipes from a Kitchen Garden) present traditional favorites, from Chocolate Chip Cookies to Banana Cream Pie to Apple Crisp. Although the recipes are good and the sidebars entertaining and informative, most of the information can be readily found in basic dessert cookbooks. For comprehensive baking collections.