Celebrate!
With One Purpose Only -- to bring friends and family together -- Sheila Lukins invites you to Celebrate!, with a full-color revel of a cookbook featuring 43 menus and over 350 knockout recipes. Infused with high spirits and chock-full of ideas, it is a book of cooking and entertaining that enlivens traditional Thanksgivings, brunches, and backyard barbecues, and inspires festive gatherings throughout the year with new reasons to eat, drink, and make merry.
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Time to celebrate! With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers. Here are menus to re-energize traditional holidays-for Thanksgiving serve Maple Ginger Turkey with a piquant Cornbread Chorizo Stuffing. Menus that will turn impromptu gatherings into yearly events--a hearty selection of bowl foods for Super Bowl Sunday, a red-white-and-blue menu for a Memorial Day barbecue, an easy weekday Cozy Dinner for Two. And menus that will inspire whole new reasons to throw a party--The Big Raise (featuring a Blushing Lobster Cocktail), When Spring Has Sprung, The First Summer Tomatoes, a Celebrate Morocco Dinner with Moorish Carrot Soup, Lamb Tagine, Orange Flower Sorbet. Celebrate! is a blueprint for joy, making any time the right time to celebrate and showing just how to pull it off.\\ Publishers Weekly Celebrated cookbook writer Lukins (co-author, The Silver Palate and The New Basics) delivers a glossy full-color volume encompassing almost all the possible celebrations in life. Following the year from a New Year's Day Breakfast through an Academy Awards Bash to Chanukah and Christmas, she then continues with the myriad of life-affirming occasions-new job, graduation, bridal shower. Each celebration is prefaced with a menu and description of the dishes, often with a suggestion for presentation that is sure to enhance the occasion. The recipes vary in complexity, but the clear instructions and the sprinkling of helpful tips put them within the reach of most cooks. As in her other books, Lukins delivers a wide range of delightful dishes drawing on modern, fashionable, traditional and international inspirations, from the simple yet effective Summer Corn Soup (Midsummer Night's feast), with its unusual use of lemongrass, to the appropriately named Devil's Food Cake for Halloween and a Luscious Leek Frittata that is sure to perk up any Sunday morning. For "The Big Raise," Lukins recommends an appetizer of Blushing Lobster Cocktail and a main course of Rich Man's Burgers with B arnaise Mayonnaise-served with Champagne Pauillac and the music of Dean Martin. In the end, home cooks won't be surprised to find Lukins high standard of the dishes and a nice variety of recipes. (Nov.) Forecast: The Silver Palate Cookbook is a standard on many people's shelves and with Workman's push (150,000 first printing and 25-city tour), this title will definitely make a splash. Copyright 2003 Reed Business Information.
Rodeo Ribs\ The Dallas Cowboys were in so many Super Bowls when my friends and I first started to gather for the game that it seemed the state of Texas needed some recognition in a Super Bowl meal. Because Texas is the home of the longhorn, no pork ribs are allowed. Instead, this recipe calls for meaty, succulent beef short ribs. Slather them with a spicy, tangy barbecue sauce with that distinctive zip typical of sauces from the Alamo to the Oklahoma border. Be sure to make the sauce at least two days before you plan to cook the ribs, to allow the flavors to develop. If you're inclined to adjust the tang or the sweetness, add more lemon juice first, and then brown sugar, a teaspoon at a time. You want to be sure to ask the butcher to cut the ribs in 2 1/2-inch lengths so you can pick them up with your hands and just eat the meat right off the bone. If they are too long they'll be too messy, and face it-ribs are messy enough to begin with.\ 4 pounds beef short ribs, cut into 2- to 2 1/2-inch lengths\ Coarse (kosher) salt and coarsely ground black pepper, to taste\ 2 tablespoons olive oil\ 1 large onion, halved lengthwise and slivered\ 1 cup Beef Broth\ Rodeo Barbecue Sauce (recipe follows)\ 1. Preheat the oven to 350ªF.\ 2. Sprinkle the ribs generously with coarse salt and pepper. Place the olive oil in a heavy Dutch oven and heat it over medium heat. Add the ribs, in batches, and brown them well on all sides, about 8 minutes per batch. Transfer the ribs to a plate.\ 3. Add the onion to the Dutch oven and cook over low heat until wilted, scraping up any browned bits, 8 to 10 minutes. Return the ribs to the Dutch oven, arranging them on top of the onions.Cover the pot and transfer it to the oven.\ 4. Bake for 30 minutes, then add the beef broth, stir, and continue to cook, covered, for another 45 minutes. 5. Remove the pot from the oven and stir in 2 cups of the Rodeo Barbecue Sauce. Then spoon the mixture over the ribs. Return the pot to the oven and cook, uncovered, basting the ribs once or twice, until the meat is tender and succulent, 40 minutes.\ 6. Remove the pot from the oven and skim off the fat. Serve the ribs, with the remaining barbecue sauce alongside.\ Rodeo Barbecue Sauce\ This barbecue sauce has the kick and tang of Texas sauces. It goes with almost anything you cook on a grill, so think of it for steaks, burgers, chicken-you name it.\ 2 cups ketchup\ 1 cup cider vinegar\ 1/4 cup Worcestershire sauce\ Juice of 1 large lemon\ 1/4 cup (packed) dark brown sugar\ 1/4 cup chili powder\ 2 tablespoons paprika\ 3 cloves garlic, minced with 1/2 teaspoon coarse (kosher) salt\ \ 1. Combine all the ingredients plus 4 cups water in a heavy saucepan. Bring to a slow rolling boil over medium heat and cook, stirring regularly to prevent the sauce from scorching, until thickened, 25 to 30 minutes.\ 2. Pour the sauce through a fine-mesh strainer into a bowl to remove the garlic. Let the sauce cool to room temperature. Then transfer it to a container and refrigerate for 2 days for the flavors to blend.\ Makes 4 1/2 cups
Introduction: Let's Celebrate!IXA year of celebrationsRing in the New Year2Super Bowls14Valentines Served with Love26St. Patrick's Day Feast34An Academy Awards Bash44Shella's Seder54When Spring Has Sprung66Easter Sunday Dinner76Greek Easter with the Kambanises84A Run for the Roses96Mother's Day Luncheon106Fire Up the Grill114Father's Day122Bang-Up Fourth of July130Glorious Summertime138A Midsummer Night's Feast148Labor Day Picnic156An Old-Fashioned Halloween164Thanksgiving Dinner172Chanukah, Festival of Lights184Celebrate the Winter Hearth194The Night Before Christmas202An Extremely Merry Christmas212A Toast to the New Year222Celebrating our livesCongratulations on a New Job234Saturday Night with Friends240Plump Chicken for Two248A Springtime Bridal Shower256Celebrate Italy266Graduation Honors276Celebrate India284Anytime Sunday Brunch294Pool Party302Fresh Blueberry Breakfast314A Big Family Reunion320A Birthday Bash334Celebrate a Ripe Tomato342Celebrate France350New Cheese & Fruit Collection358A Gracious Housewarming364A Cozy Dinner for Two372Celebrate Morocco378The Big Raise388The Basics396Sources404Bibliography405Conversion Tables406Index407
\ Publishers WeeklyCelebrated cookbook writer Lukins (co-author, The Silver Palate and The New Basics) delivers a glossy full-color volume encompassing almost all the possible celebrations in life. Following the year from a New Year's Day Breakfast through an Academy Awards Bash to Chanukah and Christmas, she then continues with the myriad of life-affirming occasions-new job, graduation, bridal shower. Each celebration is prefaced with a menu and description of the dishes, often with a suggestion for presentation that is sure to enhance the occasion. The recipes vary in complexity, but the clear instructions and the sprinkling of helpful tips put them within the reach of most cooks. As in her other books, Lukins delivers a wide range of delightful dishes drawing on modern, fashionable, traditional and international inspirations, from the simple yet effective Summer Corn Soup (Midsummer Night's feast), with its unusual use of lemongrass, to the appropriately named Devil's Food Cake for Halloween and a Luscious Leek Frittata that is sure to perk up any Sunday morning. For "The Big Raise," Lukins recommends an appetizer of Blushing Lobster Cocktail and a main course of Rich Man's Burgers with B arnaise Mayonnaise-served with Champagne Pauillac and the music of Dean Martin. In the end, home cooks won't be surprised to find Lukins high standard of the dishes and a nice variety of recipes. (Nov.) Forecast: The Silver Palate Cookbook is a standard on many people's shelves and with Workman's push (150,000 first printing and 25-city tour), this title will definitely make a splash. Copyright 2003 Reed Business Information.\ \
