Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

A "Let's Get Together" menu that take the pain out of "Entertaining"

Being never too old to learn is a good thing!

Recently I heard some advice that rings so true I need to pass it along to you:

Take the pressure off “Entertaining” by just changing the words to “Let’s get together”.

After all, for most of us, ENTERTAINING means polish the silver, press the linens, fresh flowers and all that jazz… and for most hostesses, a lot of work! And socializing is reduced in direct proportion to time available for the work involved.

“Let’s get together” takes the pressure way down. It makes the whole idea of socializing that much more appealing and seem more comfortable that you might just increase your socializing because it is fun and less of a hassle.

Now, this does not mean you skip anything you want to do. It just means that there is a more relaxed level of expectations for guests and hosts.

It makes sense to me! I immediately changed the words in my head. “Entertaining” has been deleted. Having people over or getting together is my new phraseology and already it feels comfy.

Give it some thought, roll it around in your mind and see what feels right for you. You may decide that to “entertain” no longer fits your lifestyle or mindset. “Having folks over” may fit so well you’ll phone some people today and start planning your menus from these recipes that are time-tested favorites that can work almost anytime of year. The exception is asparagus that does come and go in the produce department. Lacking asparagus, broccoli might be a good substitute.

Bread from the bakery gets gussied up with butter and sesame seed….easy to make anytime of day and heat just before serving.

Hot Sesame Bread

1 (1-lb.) loaf Vienna-style bread

½ cup soft butter

1 tbsp. toasted sesame seeds

Slice bread ½-inch thick. Cream butter with sesame seeds and spread generously on bread. Reassemble loaf, wrap in heavy-duty foil and seal securely. Heat in a 400-degree oven for about 30 minutes, opening foil the last 5 minutes to crisp slightly.

Pork and mustard are flavor mates. After assembling the casserole that needs no attention as it bakes to perfection.

Pork Tenderloin with Mustard Cream

6 thick pork tenderloin slices

Flour

2 tbsp. oil

2 tbsp. butter1 ½ cups thinly sliced onion

1 clove garlic

2 tbsp. vermouth or white wine

½ bay leaf

Mustard Cream Sauce

1 cup heavy cream

1 tbsp. dark mustard

½ tsp. lemon juice

1 tbsp. minced parsley

Dip pork tenderloin slices in flour. Brown in half oil and half butter. Transfer to large shallow casserole. In the same pan, add remaining butter and oil. Add onion and sauté just until transparent. Add garlic, wine and bay leaf. Bring to a simmer. Spoon onion mixture over meat. In the same pan, add cream, mustard, lemon juice and bay leaf. Stir to combine and heat just to a simmer. Pour over meat in casserole. Place casserole in a 350-degree oven. Turn heat to 300 degrees and bake for about l ½ hours. Serves 6.

In culinary circles, Veronique always means green grapes. Here is a version of this classic from years gone by….the tiny potatoes add special flavor and texture.

Chicken Veronique

¼ lb. finely diced ham

2 tbsp. water

3 tbsp. butter

6 boneless, skinless chicken breasts

1 cup white wine or vermouth

1 small can tiny potatoes (or l lb. tiny red potatoes, peeled and cooked just until tender)

½ lb mushrooms

2 cups light cream

3 tbsp. butter (additional)

5 tbsp. flour

Salt and pepper

1 cup seedless green grapes

Combine ham and water and simmer 5 minutes. Drain well.

Melt 3 tbsp. butter in a large skillet or sauté pan. Saute chicken in butter just until golden. Transfer to a large shallow casserole. Brown potatoes in the same pan, then transfer to the casserole. Add butter to the sauté pan. Whisk in flour until smooth. Add cream, and white wine. Bring to a boil and simmer 2 minutes. Pour over chicken and potatoes. Add drained ham, sliced mushrooms and season with salt and pepper. Pour over chicken and potatoes in casserole. Bake in a 350-degree oven for 1 ½ hours or until very tender. Add grapes and bake 10 minutes. Serves 6.

Everyone knows brown rice has more nutrients than white rice. Here the rice is embellished with parsley and diced red pepper.

Brown Rice and Almonds

1 ½ cups uncooked brown rice

2 cans consommé

¾ cup butter

Salt and pepper

2 cans water

¼ cup toasted slivered almonds

½ cup minced parsley

¼ cup finely diced red pepper

Brown rice in butter. Add almonds, salt and pepper. Transfer to a 2 qt. casserole. Add consommé and water. Cover and bake in a 300-degree oven for 1 hour. Remove from oven, stir with a fork. Uncover and return to oven to continue to bake for 45 minutes.

Add parsley and diced red pepper and fluff with a fork.

When asparagus is in season, this method assures a fresh crunchy and tasty vegetable…and yes, peeling asparagus is worth the effort!

Sauteed Asparagus

2 lb. fresh asparagus

2 tbsp. peanut oil, Canola oil or vegetable oil (not olive oil)

½ tsp. kosher salt

Fresh pepper

Few drops toasted sesame seed oil

Wash asparagus and with hand close together on each stem, bend the stem to break where tender. Peel stems from tip toward stem end (save stems and peelings to make asparagus stock for soup, if you like).

Place peeled asparagus stems on a board and slice diagonally in 1-inch lengths. Heat oil and add asparagus. Saute just until asparagus is tender, tossing constantly. Toss with salt, pepper and a few drops of sesame seed oil.

Pudding mix is the basis of a simple version of a culinary classic.

Lazy Bones Crème Brulee with Strawberries

1 pkg. (large size) instant vanilla pudding mix

1 ½ cups whipping cream

1 ½ cups milk

Brown sugar

2 cups sliced, lightly sweetened strawberries

Beat pudding, cream and milk until perfectly blended. Transfer to a serving dish that can go under a broiler. (This can be done in advance).

An hour or so before serving, sift brown sugar over the top of the pudding mixture. Broil under crackly, watching carefully. Serve with sliced, sweetened strawberries.

Start this dessert a day or so in advance and finish just as you sit down for your meal.

Oranges in Cointreau

4 large navel oranges

½ cup sugar, divided

¼ cup Cointreau

3 eggs

1/3 cup heavy cream

Peel oranges, removing all white membrane. Slice thinly. Layer in a 1 ½ qt. casserole, sprinkling each layer with sugar using a total of ¼ cup. Reserve remaining ¼ cup sugar.

Pour Cointreau over sugar. Refrigerate, covered, overnight.

Bake, covered, in a 350-degree oven 20 minutes. Drain off juice, reserving ½ cup.

Beat eggs with cream and remaining ¼ cup sugar until well combined. Beat in reserved orange juice-Cointreau liquid. Pour over baked oranges. Return casserole to 350-degree oven and bake, uncovered, until sauce is thickened, about 30-40 minutes. Serve warm. 6 servings.

 

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