The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [20]
roasted fennel with thyme
mashed potatoes with olive oil
pecan torte
almond macaroons
EASTER LUNCH
SERVES 8 TO 10
caviar and chopped eggs on biscuits
garden and snap pea soup with vidalia onions
roasted whole leg of lamb with fresh herb rub
fresh mint jelly
three grain pilaf
flageolet
grilled ramps with asparagus
brandy snaps
blackberry tartlets
CELEBRATING SPRING
SERVES 8
goat cheese and pistachio-stuffed dates
watercress and green bean salad (doubled)
popovers with wild mushroom sauce
citrus-roasted salmon with spring pea sauce
almond custard cake with strawberry-rhubarb sauce
MOTHER’S DAY BRUNCH
SERVES 12
mini corn cakes with goat cheese and pepper jelly
chilled fennel and leek soup
arugula risotto
seared shrimp with lemon and garlic
lemon semifreddo cake
peach tea punch
CINCO DE MAYO PARTY
SERVES 6 TO 8
tortilla chips with classic Mexican guacamole (doubled)
mango and tomato salsa
chile-cheese tamales
Mexican fiesta soup with roasted tomatillo and cilantro pesto (doubled)
pastel de tres leches
limeade
white-wine sangria
MEZZE PARTY
SERVES 6 TO 8
To complete the menu, buy assorted olives and serve with lavash and pita breads, plus dried fruit for dessert, such as figs and dates, and candy, such as nougat and candied orange peel.
crisped haloumi cheese
dressed feta cheese
eggplant caviar
hummus dip
toasted couscous tabbouleh
lamb kofta with yogurt mint sauce
tomatoes à la greque
rose water sherbet
BACKYARD PICNIC
SERVES 6
buttermilk vichyssoise with watercress
ham and cheese tartines
niçoise tartines with peperonata
roasted cherry tomato tartines
mixed baby lettuces with anchovy vinaigrette
haricots verts with mustard vinaigrette
strawberry tartlets
WEEKEND ITALIAN DINNER FOR FRIENDS
SERVES 6
marinated olives with oregano and fennel seeds
potato foccacia
cioppino
romaine salad with prosciutto crisps
chocolate-espresso mascarpone puddings
VEGETARIAN SPRING SUPPER
SERVES 8
green salad with toasted walnuts, walnut oil, and green beans
grilled mushroom burgers with white bean puree (doubled)
fingerling potato salad with sugar snap peas
rhubarb and strawberry ice cream
lemon poppyseed cookies
AFTERNOON TEA
SERVES 12
dried apricot and sage scones (doubled)
cucumber and smoked salmon “sandwiches”
almond-crusted curry chicken salad tea sandwiches
mozzarella, prosciutto, and pesto butter tea sandwiches
smoked duck and chutney butter tea sandwiches
walnut shortbread
lemon-blueberry petits fours
SUMMER
SUMMER BREAKFAST PARTY
SERVES 6 TO 8
orange lemonade
currant scones
cheese strata
strawberry-rhubarb coffee cake
SOUTHERN BRUNCH
SERVES 4 TO 6
blackberry-mint juleps
fried green tomato wedges
zucchini pie
maple-glazed smoked vermont ham
sautéed okra and tomatoes
cream biscuits
plum-nectarine buckle
FRENCH LUNCH
SERVES 6
rosé sangria
niçoise salad with garlic vinaigrette
bûcheron with cucumbers, basil, and figs
sour cherry clafouti
TROPICAL LUNCH
SERVES 6 TO 8
kumquat mojitos
homemade ginger beer
fried plantain chips
tropical fruit and crab salsa
corn-mango salad
grilled rib chops with mojo sauce
fried yuca with lemon
coconut-mango ice pops
limeade pie
FOURTH OF JULY PARTY
SERVES 8
mini corn cakes with goat cheese and pepper jelly
crunchy jícama, apple, and carrot slaw
corn on the cob with lime and melted butter
barbecued chicken
angel biscuits
blackberry ice cream
carolynn’s chocolate chip cookies
COOKOUT AT THE SHORE
SERVES 10
stuffed quahogs
crostini with salt cod brandade
grilled tuna with cherry tomato salad and herbal bulghur (doubled)
cucumber relish
grilled herbed potatoes and shallots
buttermilk pie with blackberry and blueberry sauce
GRILLED PIZZA PARTY
marinated baby artichokes
grilled pizzas with assorted toppings: margherita
leeks, asparagus, and mushrooms
plums, prosciutto, goat cheese, and arugula
tomato, avocado, and pepper jack cheese
crisp romaine salad
grilled peaches with chilled sabayon
ASIAN HORS D’OEUVRES PARTY
SERVES 10 TO 12
spicy seared scallops canapés
vietnamese