The Cooking Club Party Cookbook: Six Friends Show You How to Dine, Drink, and Dish - Softcover

Cooking Club

 
9780812968750: The Cooking Club Party Cookbook: Six Friends Show You How to Dine, Drink, and Dish
Softcover
ISBN 10: 0812968751 ISBN 13: 9780812968750
Verlag: Random House USA Inc, 2003

Inhaltsangabe

From the authors of The Cooking Club Cookbook comes a sassy new guide to entertaining that keeps the focus on the fun—not the formality.

The Cooking Club is back, and this time they want to party. The Cooking Club Party Cookbook offers a fresh batch of easy, delicious recipes, along with a year’s worth of themes, menus, and advice for keeping a cooking club going strong. Filled with the group’s cheeky banter, culinary success secrets, and party-planning tips, The Cooking Club Party Cookbook is an essential resource for anyone who wants to throw a great party—or just have a festive dinner with friends.

These six women love a good reason to stir things up—from major milestones such as weddings and new babies to events such as Chinese New Year and the Kentucky Derby. Chapters include “Tea for Two: A Proper Party for Our Mom-to-Be,” “Hawaii Five Below: We Warm Up with a Midwinter Luau,” and “Cheese Ball: Dipping into the Past for a ’70s Fondue Party.” Each menu makes up a full meal or an entire party spread. Recipes are in the appealing, easy-to-follow format that made The Cooking Club Cookbook such a success, and include dishes that range from the simple to the sophisticated, such as Mahi Mahi with Mango Salsa, Spinach and Goat Cheese Pizza, and Almond Croissant French Toast.

With the same chic design and beautiful photography as its predecessor, The Cooking Club Party Cookbook is a celebration you won’t want to miss.

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Über die Autorin bzw. den Autor

The members of the Cooking Club are, from left to right, Katherine Fausset, Sharon Cohen Fredman, Rebecca Sample Gerstung, Lisa Singer, Lucia Quartararo Mulder, and Cynthia Harris. They all work in publishing and live in the New York City area. For more information, visit their website at www.cookingclub.net.

Aus dem Klappentext

From the authors of <i>The Cooking Club Cookbook</i> comes a sassy new guide to entertaining that keeps the focus on the fun—not the formality. <br> <br> The Cooking Club is back, and this time they want to party. <i>The Cooking Club Party Cookbook</i> offers a fresh batch of easy, delicious recipes, along with a year’s worth of themes, menus, and advice for keeping a cooking club going strong. Filled with the group’s cheeky banter, culinary success secrets, and party-planning tips, The Cooking Club Party Cookbook is an essential resource for anyone who wants to throw a great party—or just have a festive dinner with friends.<br><br>These six women love a good reason to stir things up—from major milestones such as weddings and new babies to events such as Chinese New Year and the Kentucky Derby. Chapters include “Tea for Two: A Proper Party for Our Mom-to-Be,” “Hawaii Five Below: We Warm Up with a Midwinter Luau,” and “Cheese Ball: Dipping into the Past for a ’70s Fondue Party.” Each menu makes up a full meal or an entire party spread. Recipes are in the appealing, easy-to-follow format that made <i>The Cooking Club Cookbook</i> such a success, and include dishes that range from the simple to the sophisticated, such as Mahi Mahi with Mango Salsa, Spinach and Goat Cheese Pizza, and Almond Croissant French Toast. <br> <br>With the same chic design and beautiful photography as its predecessor, <i>The Cooking Club Party Cookbook</i> is a celebration you won’t want to miss.

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iced almond bars
After we oooohed and aaahed about how delicious we thought this dessert was, Becky filled us in on a little cookie bar secret. They are even better frozen! Lucky for us she had a stash for each of us to try. The rest of the night was spent coming up with other foods we like to eat frozen. The hands-down winner: Milky Ways. 
Yield: about 12 bars

for the cookie
2 cups sugar
3 sticks unsalted butter, softened
3 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons almond extract
6 ounces slivered almonds, without skins, ground in a food processor

for the glaze
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 1/2 teaspoon almond extract
3 tablespoons milk
maraschino cherries (optional)

1. Preheat the oven to 375 degrees. Grease a 13-by-9-inch baking dish.
2. Using an electric mixer, cream together 1 cup sugar, 2 sticks butter, and 1 egg in a large mixing bowl. Add the flour, salt, and 1 teaspoon almond extract. Mix the dough with your hands to combine thoroughly.
3. Pat the mixture firmly into the prepared dish. Set aside.
4. Using an electric mixer, cream together 1 stick butter, 1 cup sugar, 2 eggs, and 1/2 teaspoon almond extract (you can use the same large bowl to help with clean-up). Add the ground almonds and stir.
5. Pour this mixture onto the cookie crust and spread until evenly distributed. Bake for 20 minutes.
6. To make the glaze, mix the powdered sugar, butter, almond extract, and milk in a medium bowl.
7. Once the cookies are cool, pour the glaze on top. Cut into bars. Garnish each cookie with a cherry on top, if desired. (Another option: After the cookies cool, cut them into bars first and then glaze each cookie individually to allow the glaze to drip over the side.)

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Verlag
Random House USA Inc
Erscheinungsdatum
2003
Sprache
Englisch
ISBN 10 
0812968751
ISBN 13 
9780812968750
Einband
Taschenbuch
Auflage
1
Anzahl der Seiten
176
Herausgeber
Fausset Katherine
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar