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As warmly inviting as the most rousing party, the pages of The Silver Palate Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas-and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.
A combination that will dazzle your eyes and your palate.
2 cups tomato puree
3 cups freshly squeezed orange juice
2 teaspoons sugar
Grated zest of one orange
Grated zest of one lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)
1. Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining fruit mixture.
2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.
3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.
8 first-course portions
BUTTERFLIED LEG OF LAMB
1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)
1. Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently.
2. Prepare hot coals for grilling.
3. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes' grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.
FRESH FIG AND PROSCIUTTO SANDWICH
This bountiful sandwich is equally good cold--just eliminate the baking.
1 baguette, cut lengthwise in half
1/2 cup best-quality olive oil
1/2 cup coarsely chopped fresh basil leaves
4 ounces thinly sliced prosciutto
8 ounces sweet Gorgonzola or Saga blue cheese, room temperature
3 fresh ripe purple or green figs, cut lengthwise into slices
2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
1. Preheat oven to 350 F.
2. Scoop out a bit of bread from the centers of the bread halves.
3. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
5. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
6. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Excerpted from The Silver Palate Good Times Cookbook. Copyright c 1985. Reprinted with permission by Workman Publishing.
THE SPLURGE OF SPRING
On the grapevine
Rainy Days and Sundays
A Tuscany Retreat
Tea for Two
Pomp and Circumstance
Fireworks on the Fourth
Summer When It Sizzles
Ice Cream Socials
Siestas, Sunsets, and Stargazing
Opening Night Openers
Rising to the Top
Pastas with Pedigrees
The Autumn Hunt
Americans in Paris
Sassy Ginger Salute
Apples and Pears
America Gives Thanks
The Dinner Party
Dinner at Eight
Dressed to the Nines
Nutcracker Sweet Open House
Christmas Morning Breakfast
Christmas Day Dinner
New Year's Eve
New Year's Day
Posted January 2, 2010
This book came to me as a gift from a friend who knows I enjoy cooking. The recipes in this book put most of the cookbooks in my library to shame. It will be one that I will live out of for the rest of my cooking days. Each season is a new experience and I get excited when the seasons change just to be able to try something new.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 9, 2003
This is the best cookbook I have ever owned. As a cookbook collector with over 500 books, I can attest to the superior quality of the recipes in this book. The recipes are unique from any cookbook you will ever see and yet they are easy to prepare and are always delicious. I have cooked both for enjoyment at home and professionally and recommend this book to everyone without exception. Bon Appetite.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.