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In Williams-Sonoma Best of Lifestyles: Casual Entertaining, you’ll discover recipes for everything from starters, soups & salads, pizzas, pastas and main dishes to breakfast & brunch, sides and beverages. This complete guide to easy and elegant entertaining has the information you need to create stellar meals for friends and family. Enjoy more than 150 Williams-Sonoma recipes and presentation ideas. Plus each recipe is photographed so you know what to expect—no unpleasant surprises. Serve Pita Pockets with Pork, Red Onion and Chutney Mayonnaise for the guys during the game. Pair your favorite main dishes with selections from our sides like Dry-fried Green Beans or Creamy Tex-Mex Corn with Lime. Desserts range from simple Pink Grapefruit Granita to down-home Golden Apple Cobbler. And there’s much more! You’ll also get: - Tried-and-true tips for menu planning and serving
- An illustrated glossary describing key ingredients
- Detailed explanations of cooking procedures
- Thirst-quenching beverage recipes
- Classic recipes for simple basics including stocks, fresh pastas, and dough
- A comprehensive guide to herbs
545889 |
Williams-Sonoma Best of Lifestyles: Casual Entertaining |
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$24.95
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Dimensions - 8-3/4" x 8-3/4"
304 Pages
Hardcover
More Than 150 Recipes
Photo with every recipe |
Albóndigas
Albóndigas, small meatballs made all over Spain, are among the most common tapas served both at bars and in homes. When made very small, they are added to soups, and when formed into larger balls, they can be served as a main course.
For the Meatballs:
3/4 lb (375 g) each ground (minced) pork and ground (minced) veal
1 cup (4 oz/125 g) fine dried bread crumbs
4 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 1/2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon each freshly ground black pepper and ground cumin
Pinch of cayenne pepper
For the Sauce:
3 tablespoons olive oil
1 yellow onion, minced
2 cloves garlic, minced
3 cups (18 oz/560 g) peeled, seeded, and chopped (fresh or canned) tomatoes
1 cup (8 fl oz/250 ml) dry white wine
1/2 teaspoon each salt and freshly ground black pepper
1.Preheat the oven 350°F (180°C).
2. To make the meatballs, in a bowl, combine the pork, veal, bread crumbs, garlic, parsley, coriander, salt, black pepper, cumin, and cayenne pepper. Mix well. Using clean hands, form the mixture into about 30 balls, each about 1 inch (2.5 cm) in diameter. As the individual balls are formed, place them on an ungreased baking sheet.
3. Bake the meatballs until almost firm to the touch, 10-12 minutes. Remove from the oven and set aside.
4. Meanwhile, make the sauce: In a frying pan over medium heat, warm the olive oil. Add the onion and garlic to cook, stirring occasionally, until soft, about 7 minutes. Add the tomatoes and wine and simmer slowly until thickened, about 15 minutes.
5. Add the meatballs, salt, and pepper to the sauce and continue to simmer slowly until the sauce thickens and the meatballs are cooked through, about 10 minutes.
6. Transfer the meatballs to a bowl and serve hot, warm, or at room temperature.
Serves 6 |
Pink Grapefruit Granita
6 or 7 pink grapefruits, preferably Texas Ruby
1 cup sugar
2 fresh mint sprigs, or as needed, plus sprigs for garnish
Orange zest strips for garnish (optional)
1. Be sure your freezer is set at its coldest setting an hour before you begin to make the granita. Squeeze the juice from the grapefruits and strain the juice through a fine-mesh sieve into a bowl. You will need 3-3 1/2 cups. Cover and refrigerate until well chilled.
2.In a saucepan over medium heat, combine 1/2 cup water and the sugar. Bring to a boil, stirring to dissolve the sugar. Using a brush moistened with water, brush down the pan sides to remove sugar crystals. Add the 2 mint sprigs and boil for 1 minute. Set aside until cool enough to taste, 5-10 minutes, then taste for flavor. If the syrup has a good mint flavor, remove and discard the mint; if not, add more mint and repeat the boiling and cooling process. Set aside to cool completely.
3. When the syrup has cooled, stir it into the chilled grapefruit juice until completely blended. Pour this mixture into a shallow stainless steel bowl or another stainless steel container. (Ice-cube trays will work if you have nothing else on hand.) Place in the freezer.
4. After about 20 minutes, check to see if any ice crystals have formed. If they have, stir to break them up with a fork. Continue to check every 15-20 minutes and stir as necessary to prevent the crystals from forming a solid mass. Frequent stirring is important to producing a uniformly textured granita. Be sure to scrape any frozen crystals from the sides and bottom of the container and break them up each time. The granita should freeze in 1 1/2-2 hours; it may take up to 3 hours.
5. To serve, place 4-6 footed glass goblets in the refrigerator 10-15 minutes before serving. Spoon the granita into the chilled goblets. Garnish with mint sprigs and orange zest strips, if desired. Serve at once. Serves 4-6 |
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Sample Recipe 1
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Sample Recipe 2
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