What can I bring?” It is the question we ask every time we’re invited to a dinner party or a special occasion. A quick flip through this chapter will give you more than half a dozen dishes that, when made in batches of three, can be ready for any celebration in a very short amount of time.
IF YOU LIKE TO ENTERTAIN…
If you like to entertain, but find yourself frazzled before the cocktail party planning begins, consider hosting the Dream Dinners way. Make three batches of Pesto and Red Pepper Torte, Warm Crab and Artichoke Dip, and Mu Shu Chicken Wraps. Pull one of each from the freezer, then pick up cheese, olives, bread, and crackers at the grocery store, and in just a few hours, your guests will be raving about the food and you’ll be just as relaxed as they are.
Tri-layered Torte
Make three batches because once guests taste this cheese torte, they’ll turn around and invite you to their own party! Once the torte is removed from the springform pan, dust the top with fresh chopped parsley or sprinkle on some chopped walnuts to give it a professional look. Serve with crackers.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
8 ounces |
1½ pounds |
whole salami |
|
3 cups (1½ pounds) |
9 cups (4½ pounds) |
nonfat cream cheese |
|
1½ cups |
4½ cups |
yogurt-based spread or butter |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
shredded Cheddar cheese |
|
2 |
6 |
scallions, chopped |
|
1/3 cup |
1 cup |
fresh parsley, chopped or walnuts, chopped |
Spray one (three) 9-inch springform pan(s) with nonstick cooking spray.
Putting the appetizer together
Cut the salami into 1 × 2-inch cubes. In a food processor, with the blade running, grind each cube. Set aside. In the bowl of an electric mixer, cream together one-third of the cream cheese and one-third of the spread with a handheld electric mixer until smooth. Add the ground salami and mix until blended. Spread the mixture into the springform pan, dividing it equally among the three pans if you are preparing a triple batch. Tap the pan(s) on the counter several times to set and even the layer. Cream another third of the cream cheese and one-third of the spread until smooth. Mix in the Cheddar until fully blended. Spread the mixture over the first layer, dividing the mixture equally among the three pans if you are preparing a triple batch. Tap the pan(s) on the counter several times to set and even the layer. Chill the pan(s) in the refrigerator while making the third layer. Cream together the remaining cream cheese and spread with the electric mixer until smooth. Add the scallions and continue mixing until thoroughly incorporated. Spread evenly over the second layer, smoothing with a rubber spatula. Divide the mixture equally among the three pans if you are preparing a triple batch. Tap the pan(s) on the counter several times to set and even the layer.
For an appetizer tonight
Cover with plastic wrap and chill for at least 1 hour or until ready to serve.
Remove the springform ring and use a thin knife to smooth the sides of the torte. Leave the bottom of the pan in place and serve the torte on a platter. Garnish with the parsley or nuts and serve with crackers.
To freeze
Cover with plastic wrap. Label, date, and freeze for up to 2 months. Thaw at room temperature before serving as directed above.
Pesto and Red Pepper Torte
It is so convenient to pull an hors d’oeuvre out of your freezer instead of agonizing over what to take to a party. This dish is exceptionally festive for the holidays when made with red and green layers of pesto. If possible, this recipe should be made a day ahead for the best flavor. Serve with crackers or cut-up vegetables.
|
For One |
For Three |
Ingredients |
|
2 cups |
6 cups |
butter |
|
2 cups (1 pound) |
6 cups (3 pounds) |
nonfat cream cheese |
|
¼ cup |
¾ cup |
store-bought basil pesto sauce |
|
¼ cup |
¾ cup |
store-bought red pepper or sundried tomato pesto sauce |
|
2 tablespoons |
¼ cup |
chopped fresh parsley |
|
or | ||
|
¼ cup (1½ ounces) |
¾ cup (4½ ounces) |
toasted pine nuts |
Putting the appetizer together
Line one (three) 4-cup bowl(s) with cheesecloth, leaving 4 inches hanging over the edge of the bowl. In a large bowl, cream together the butter and cream cheese with a handheld electric mixer. Spoon ½ cup of the mixture into each bowl. Use a rubber spatula to level and smooth the mixture. Do not stir. Spread 2 tablespoons of the basil pesto evenly over the cream cheese mixture. Spoon ½ cup of the cream cheese mixture over the basil pesto and smooth with the spatula. Do not stir. Spread 2 tablespoons of the red pesto over the cream cheese mixture. Repeat with the remaining cream cheese and pestos, alternating the green and red pestos and ending with the cream cheese mixture. Depending on the size of the bowl, there will be 2 to 4 layers. Bring the edges of the cheesecloth over the top layer and wrap tightly with foil. Refrigerate overnight.
For an appetizer tomorrow tonight
Peel the cheesecloth away from the top of the bowl and invert the contents onto a serving platter. Remove the cheesecloth. Garnish with the parsley or pine nuts.
To freeze
After freezing overnight, bring the edges of the cheesecloth over the top of the bowl, lift out the torte, and wrap it tightly with aluminum foil. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving as directed above.
Baked Clam Dip in a Sourdough Bread Bowl
This showstopper bakes up fresh, warm, and gooey. Serve this dip with fresh cut-up vegetables, cocktail breads, or crackers.
|
For One |
For Three |
Ingredients |
|
1 pound |
three 1-pound |
round sourdough loaf (loaves) |
|
2 cups (1 pound) |
6 cups (3 pounds) |
nonfat cream cheese |
|
1 cup |
3 cups |
nonfat mayonnaise |
|
2 tablespoons |
¼ cup plus |
store-bought horseradish |
|
2 |
6 |
6.5-ounce can(s) clams, chopped and drained |
|
4 |
12 |
scallions, chopped |
|
kosher salt | ||
|
black pepper |
Putting the appetizer together
Trim a 2-inch slice off the top of the loaf (loaves) and reserve. Pull out the inside of the bread, leaving a 1-inch-thick wall. Reserve the inside for dipping or save for another use, such as bread crumbs.
In a large bowl, cream together the cream cheese, mayonnaise, and horseradish with a handheld electric mixer. Add the clams and scallions and mix until incorporated. Season with salt and pepper to taste.
Spoon the mixture into the prepared loaf, dividing the mixture equally among the three loaves if you are preparing a triple batch. Replace the reserved top(s). Wrap the bread tightly in two layers of heavy-duty foil.
For an appetizer tonight
Preheat the oven to 350°F. Place the filled loaf on a baking sheet and bake for 1½ hours or just until the filling bubbles around the rim of the bread top. Serve warm with crackers or the bread pulled from the loaf.
To freeze
Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed above.
LET’S TALK
Does making dinner conversation sometimes feel awkward and uncomfortable? Avoid yes/no questions that can stop a conversation dead in its tracks. Instead, ask open-ended “why,” “how,” and “what” questions.
Tell me about what happened at…
What else can you do with that…
How does…work
What would you do if…
Is there another way to…
Warm Crab and Artichoke Dip
Although this dip could be dinner all by itself, it’s also a scene-stealer at any cocktail party. The combination of crabmeat and artichokes is so rich, you can use nonfat mayonnaise without missing a bit of flavor. Serve with your favorite breads, crackers, or fresh cut-up vegetables.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 |
6 |
14-ounce can(s) artichoke hearts, drained and quartered |
|
2 cups |
6 cups |
nonfat mayonnaise |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
grated Parmesan cheese |
|
1 |
3 |
7-ounce can(s) diced mild green chiles |
|
1 |
3 |
2-ounce jar(s) pimentos, drained |
|
3 |
9 |
scallions, chopped |
|
1 tablespoon plus |
¼ cup plus |
lemon juice |
|
1 tablespoon plus |
¼ cup |
Worcestershire sauce |
|
1 teaspoon |
1 tablespoon |
celery salt |
|
½ pound |
1½ pounds |
crabmeat, picked over |
|
1 cup |
3 cups |
sliced almonds |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the appetizer together
In a large bowl, combine the artichokes, mayonnaise, Parmesan, chiles, pimentos, scallions, lemon juice, Worcestershire sauce, and salt and stir together until smooth. If the crabmeat is canned or frozen and thawed, squeeze over a colander to remove excess juice. Gently fold the crabmeat into the artichoke mixture. Spread evenly in the bottom of the prepared baking dish, dividing the mixture equally among the three dishes if you are preparing a triple batch. Sprinkle with almonds.
For an appetizer tonight
Preheat the oven to 375°F. Bake, uncovered, for 25 to 30 minutes, until brown and bubbly.
To freeze
Wrap each dish in plastic wrap followed by heavy-duty aluminum foil. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed above.
Italian Salsa
Use this version as you would any traditional salsa—as a dip for chips, stirred into cooked rice, or served on top of grilled chicken or fish. If you freeze this salsa, the texture will soften slightly, but it is still delicious. For a sweeter taste, use balsamic vinegar instead of red wine vinegar. Serve with tortilla chips, pita chips, or fresh cut-up vegetables.
|
For One |
For Three |
Ingredients |
|
6 |
18 |
plum tomatoes, diced |
|
½ |
1½ |
red onion(s), diced |
|
1 |
3 |
2.25-ounce can(s) sliced pitted black olives |
|
1/3 cup (1½ ounces) |
1 cup (3 ounces) |
shredded feta or Parmesan cheese |
|
1/3 cup |
1 cup |
minced garlic |
|
¼ cup |
¾ cup |
chopped fresh basil |
|
2 tablespoons |
¼ cup plus |
red wine vinegar |
|
2 tablespoons |
¼ cup plus |
olive oil |
Putting the appetizer together
In a large bowl, combine the tomatoes, onion, olives, cheese, garlic, and basil. Add the vinegar and olive oil and mix gently with a wooden spoon. Let stand at room temperature for 30 minutes.
For an appetizer tonight
Spoon one-third of the salsa into a serving bowl and serve.
To freeze
Divide the remaining salsa equally between two resealable freezer bags. Label, date, and freeze for up to 3 months. Thaw before serving as directed above.
Mu Shu Chicken Wraps
Use packaged wonton wrappers and shredded cabbage or store-bought coleslaw mix for these easy-to-make appetizers. You can bake them in your oven or if you prefer them crispy, pan-fry them.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 cups |
6 cups |
diced cooked chicken meat |
|
¼ cup |
¾ cup |
plum sauce |
|
¼ cup |
¾ cup |
hoisin sauce |
|
1 tablespoon |
3 tablespoons |
grated fresh ginger |
|
¼ cup |
¾ cup |
dry white wine |
|
3 |
9 |
scallions, chopped |
|
1 |
3 |
12-ounce package(s) shredded cabbage mix |
|
1 teaspoon |
1 tablespoon |
sugar |
|
10 |
30 |
4 × 4-inch wonton wrappers |
|
olive oil for brushing |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the appetizer together
In a large bowl, combine the chicken, plum and hoisin sauces, ginger, wine, scallions, cabbage, and sugar and stir together thoroughly. Place approximately ¼ cup of the filling along one edge of a wonton wrapper. Roll the wrapper around the filling, tucking in the ends as you go. Place seam side down in the prepared baking dish(es). Brush the wontons with olive oil.
For an appetizer tonight
Preheat the oven to 350°F. Cover the wraps with aluminum foil and bake for 30 minutes. To pan-fry, spray a nonstick pan with cooking spray and heat over medium-high heat. Add the wraps and cook for 8 to 10 minutes on each side. Add 2 tablespoons water and cover. Cook for 2 to 3 minutes more, until soft.
To freeze
Cover each dish with aluminum foil. Label, date, and freeze for up to 3 months. Thaw before baking as directed above.
HOW TO BE A DREAM HOSTESS
Dream Dinners are designed not only to make midweek meals more relaxing—and delicious—but are also ideal for dinner parties. In fact, the beauty of the dinners is that they can all be made weeks ahead. You can make dessert, too, far in advance of the festivities. For example, make the Tried-and-True Lasagne and Pumpkin Icebox Pie up to two months in advance. On the day of the party, thaw and bake. Add a loaf of store-bought garlic bread and a tossed green salad and you are the dream host.
Stuffed Braided Bread
This savory treat gets gobbled up every time we make it. For variety, fill the bread with combinations such as Canadian bacon and pineapple, or deli-style roast beef with sliced tomatoes, mozzarella, and basil, or scrambled eggs with ham and cheese. The easiest way to make this bread is to use store-bought frozen bread dough, thawed and raised according to the package directions.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 pounds |
6 pounds |
store-bought frozen bread dough, thawed |
|
3 tablespoons |
½ cup plus |
store-bought basil pesto sauce |
|
1/3 cup (2 ounces) |
1 cup (6 ounces) |
part-skim ricotta cheese |
|
1 cup (6 ounces) |
3 cups (1 pound, 2 ounces) |
chopped ham |
|
1 cup (6 ounces) |
3 cups (1 pound, 2 ounces) |
chopped cooked turkey |
|
1 |
3 |
4.25-ounce can(s) sliced black olives, drained |
|
1 |
3 |
6-ounce jar(s) pimentos |
|
¼ cup |
¾ cup |
drained and minced sun-dried tomatoes packed in oil |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
shredded mozzarella cheese |
|
¾ cup |
nonfat egg substitute | |
|
1 teaspoon |
1 tablespoon |
poppy seeds |
Spray one (three) baking sheet(s) with nonstick cooking spray.
Putting the appetizer together
On a lightly floured surface, roll the bread dough into one (three) 18 × 10-inch rectangle(s). Transfer it to the prepared baking sheet(s). Layer the pesto, ricotta, ham, turkey, olives, pimentos, sun-dried tomatoes, and mozzarella lengthwise down the center of the rectangle, dividing the ingredients equally among the three rectangles if you are preparing a triple batch. Cut the dough from the edge to the filling at about 1-inch intervals, creating horizontal strips on either side of the filling. Alternately fold the side strips at an angle and cross them over the filling. Tuck the end pieces under the bread. Brush the top with the egg substitute and sprinkle with poppy seeds. Preheat the oven to 400°F. Meanwhile, cover the stuffed bread with a cloth and set aside in a warm place. Let rise for 15 minutes. Bake for 25 minutes; the top should be golden. Let the bread cool for 10 minutes.
For an appetizer tonight
Slice the loaf into 1½- to 2-inch slices. Serve warm or at room temperature.
To freeze
Remove the bread from the pan when it is cooled completely. Cover with plastic wrap and then a layer of foil. Date, label, and freeze for up to 3 months. Thaw in the refrigerator and warm in a 250°F oven for 20 to 30 minutes, until cheese is melted and golden brown.
Mitchel’s Popcorn
Popcorn is an easy treat for everyone, as an appetizer or after dinner when playing a board game with your family. Stephanie’s son Mitchel created this savory popcorn, which is transformed by a hit of Tabasco. Popcorn should always be made to order, since it tastes best piping hot. Serve it to take the hunger edge off before dinner on a weeknight or with cocktails before going out to dinner.
|
For One |
For Three |
Ingredients |
|
¼ to ½ cup |
¾ to 1½ cups |
butter flavored vegetable shortening |
|
1 tablespoon |
3 tablespoons |
yellow popcorn salt |
|
1 cup |
3 cups |
popcorn kernels |
|
6 dashes |
18 dashes |
Tabasco sauce |
Putting the appetizer together
Melt the shortening in a large pan or popcorn popper over high heat. Add the salt and popcorn. Add the Tabasco sauce and quickly place the lid on the pan or popper. Cook until the popcorn pops once every 3 seconds. Transfer to a large bowl and serve immediately.
For a snack tonight
Prepare one batch at time, as needed.
Margarita Slush
Keep this in your freezer and you’ll be ready for a party any time. The slush must be frozen before serving.
|
For One |
For Three |
Ingredients |
|
¾ cup |
2 cups plus 2 ounces |
frozen limeade concentrate |
|
¾ cup |
2 cups plus 2 ounces |
margarita mix |
|
One 2-liter bottle |
Three 2-liter bottles |
club soda |
|
1½ cups |
4½ cups |
tequila, optional (substitute equal amount of soda, if desired) |
|
1 |
3 |
lime(s), sliced |
Putting the slush together
Combine 1 (3) cup(s) water with the limeade concentrate, margarita mix, club soda, and tequila or extra soda in one (three) ½-gallon container(s) with a tight lid. Shake to mix well.
For slush tomorrow
Freeze the mixture overnight. Before serving, thaw for 1 hour at room temperature or until the texture is like slush. Pour into a pitcher and garnish with fresh lime slices.
To freeze
Place the sealed plastic containers in the freezer for up to 6 months. Serve as directed above.
Raspberry Margarita Slush
With or without the tequila, this pretty drink is a festive offering for a special summer brunch. To make the nonalcoholic version, replace the tequila with an equal amount of lemon-lime soda. This punch needs to be frozen overnight before serving.
|
For One |
For Three |
Ingredients |
|
1 |
3 |
6-ounce can(s) frozen limeade concentrate |
|
1 |
3 |
6-ounce can(s) frozen raspberry juice concentrate |
|
1 |
3 |
1-liter bottle lemon-lime soda |
|
1½ cups |
4½ cups |
tequila, optional (substitute equal amount of soda, if desired) |
|
1 |
3 |
lime(s), sliced |
Putting the slush together
Combine the limeade and raspberry concentrates with 1 (3) cup(s) water, lemon-lime soda, and the tequila or extra soda in one (three) ½-gallon container(s) with a tight lid.
For slush tomorrow
Freeze the mixture overnight. Before serving, thaw for 1 hour at room temperature or until the texture is like slush. Pour into a ½-gallon pitcher and garnish with fresh lime slices.
To freeze
Place the sealed plastic containers in the freezer for up to 6 months. Serve as directed above.
DINNER PARTIES MADE EASY
Create one menu for a season and serve that menu three times during that season. For example:
Pesto and Red Pepper Torte
Cremini Mushroom and Caramelized Onion Soup
Parmesan Green Beans
Wild Rice Salad
Provençal Flank Steak
Dreamy Peanut Butter and Chocolate Cream Pie
Make three of each and you have three dinner parties ready!