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

Thinking ahead: recipes for fall entertaining

No one need travel further than the front door to know that fall is in the air. The change in the seasons gives reason to give menus a changeover, too.

And, every cook knows that very soon the holidays will be here. So, thinking ahead, many will search out familiar favorites and be on the lookout for others that might be good for a crowd, for small groups over for dominos…whatever the occasion, there will be foods that are appropriate.

As more and more convenience foods make their way into the food chain, there will more hybrids of cooking. Start with a convenience food and finish it the way you want.

Such is the case with this easy potato and cheese casserole. The cook starts with frozen diced potatoes and ends with a rich and satisfying casserole that will feed a crowd.

Maybe it’s for now…maybe it’s for a buffet later in the year. Whenever you make it, you’ll be well pleased with the flavor and simplicity.

Easy Cheesy Potatoes

1 large bag frozen diced potatoes

2 cups grated or shredded Swiss cheese

½ tsp. salt

½ tsp. pepper

½ cup melted butter

2 cups whipping cream

Paprika

Chopped fresh herbs

Spread potatoes in a buttered shallow baking dish. Sprinkle with cheese, salt and pepper. Drizzle with butter, then pour on cream. Sprinkle with paprika. Bake in a 250-degree oven l ½ hours. Turn heat off and leave casserole in oven for 30 minutes. Remove to serve, garnishing edge with fresh chopped herbs.

Serves 10.

Taking time for friends is a worthy goal. When someone special is coming to your home, how about a made-from-scratch hot chocolate with homemade ginger cookies? What a treat to have your friend share something so unusual and delicious!

Guatemalan Hot Chocolate

½ cup cocoa

Dash salt

2 cups strong cold coffee

1 tsp. vanilla

3 tbsp. sugar

2 cups whole milk

Dash of cinnamon

Mix cocoa, sugar and salt in a small heavy saucepan. Mix to a smooth paste with coffee, then stir in milk. Add vanilla and cinnamon. Cover and let heat on simmer, but do not boil, for about 15 minutes. Or, combine all and put in top of a double boiler. Heat over boiling water for 15 minutes.

Serves 4.

Forgive me for even thinking of Thanksgiving before Halloween, but for cooks, it is one of the biggies of the year. And when I found this treasure amongst my recipe box collection, I couldn’t wait a moment to pass it along. It has all the makings of becoming someone’s all-time favorite!

The Sweetest Sweet Potato Puff

2 cups canned sweet potatoes

1 egg yolk

2 tbsp. melted butter

½ tsp. salt

Marshmallows

Bananas

Mix sweet potatoes, egg yolk, butter and salt. Beat well.

Put in baking dish, cover with sliced bananas. Cover with marshmallows.

Bake in a 350-degree oven until heated through and marshmallows are soft and gooey.

Experienced hostesses know a few techniques to make their parties seem special. Often it is as subtle as serving a soup course such as one of the following that are easy to do, easy to keep warm and so chic!

A simple cream sauce base embellished with crab and delicately garnished makes for a fine starter soup for an elegant meal.

Elegant Crabmeat Soup

¼ cup butter

¼ cup flour

4 cups whole milk, warmed

½ lb. fresh or canned crabmeat

½ cup cream

1 tsp. Worcestershire sauce

1 tbsp. sherry

Salt and pepper

Fresh grated nutmeg

Few snipped chives or fresh tarragon

Melt butter. Blend in flour to make a smooth paste. Gradually add warmed milk, as little as ¼ cup at a time, blending in each addition. When all the milk has been added, cook until mixture is thickened, stirring constantly.

Pick over crab and remove any shell or tendon pieces. Add to milk mixture with cream, Worcestershire sauce and sherry. Taste and season with salt, pepper and fresh grated nutmeg. Heat well and serve.

6 servings.

Here’s the hot version of cream of potato soup. It’s suited to colder weather and could, if you like, be served in cups ’round the fire.

Creamy Hot Potato Soup

2 cups leftover mashed potatoes

3-4 cups chicken broth

1 ½ to 2 cups thin cream

Salt and pepper (white pepper preferred)

3 tbsp. fresh snipped chives

Paprika

Blend potatoes and chicken broth in blender or food processor until smooth. Turn into a saucepan. Blend in cream. Heat to serving temperature. Season with salt and pepper.

Ladle into soup bowls or cups. Garnish with chives and sprinkling of paprika.

Float a few slivered almonds on this curry consommé and serve with cheese straws for a sublimely different sit-down dinner first course.

Curry Consommé

20-25 oz. canned consommé

½ tsp. curry powder

1 cup cream

Few drops Worcestershire sauce

¼ tsp. paprika

1 tbsp. freshly chopped parsley or snipped chives

Combine all ingredients except parsley. Heat slowly to just under boiling point. Taste, adjust seasonings. Ladle into soup cups or bowls. Garnish with parsley and serve.

Serve 4-5.

 

Reader Comments(0)