Featured Cookbook

ORDER/INFO

1. Leek, Fennel, and Goat Cheese Stuffed Mushrooms

2. Broccoli Rabe and Pancetta Stuffed Mushrooms

3. Polenta Stuffed Mushrooms

4. Porcini Stuffed Mushrooms with Camembert

5. Jicama and Green Papaya Summer Rolls

6. Peanut Dipping Sauce

7. Sesame-Crusted Chicken Salad Tea Sandwiches

Book Description

With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home.

... (more)

Martha Stewart's Hors d'Oeuvres Handbook

Authors: Martha Stewart

Date: March 1999

ISBN: 0609603108

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

Thin this sauce with warm water if it is too thick to lightly coat the Jicama and Green Papaya Summer Rolls.

Makes 1 cup

• 2 tablespoons peanut oil

• 1 small onion, finely chopped to yield 1/2 cup

• 2 garlic cloves, minced

• 1 1/2 teaspoons chili paste

• 1/2 teaspoon curry powder

• 2 teaspoons kosher salt

• 1/4 cup smooth peanut butter

• 1/4 cup unsweetened coconut milk

• 2 teaspoons white wine vinegar

• 2 tablespoons packed dark brown sugar

• 1/4 cup coarsely chopped roasted unsalted peanuts

• 1/4 cup boiling water

1. Heat the oil in a medium skillet over medium heat. Add the onions and garlic and cook until translucent, 3 to 5 minutes. Add the chili paste, curry powder, and salt. Stir to combine. Stir in the peanut butter, coconut milk, vinegar, brown sugar, and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring, until the sauce thickens and the peanut butter dissolves.

2. Add 2 tablespoons of the peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help the sauce emulsify. Transfer it to a bowl. Let cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container. (Press plastic wrap directly on top of the sauce to prevent a skin from forming.)

3. Bring the sauce back to room temperature for 1 hour before serving.

More From This Book:

1. Leek, Fennel, and Goat Cheese Stuffed Mushrooms

2. Broccoli Rabe and Pancetta Stuffed Mushrooms

3. Polenta Stuffed Mushrooms

4. Porcini Stuffed Mushrooms with Camembert

5. Jicama and Green Papaya Summer Rolls

6. Peanut Dipping Sauce

7. Sesame-Crusted Chicken Salad Tea Sandwiches

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact