Issue Date: April 1, 2007
A delicious spring menu
This do-ahead meal puts the host at ease.
Most of us probably would entertain more if we could just relax once guests arrived. The best strategy that I know for a stress-free party is a do-ahead menu, which I offer here for this spring holiday season.
Lamb Stew with Spring Vegetables (page 10) anchors the feast. Using high oven heat and a standard pot with a lid, you can cook this stew in a mere 75 minutes, and it can be made up to three days ahead. Not sure everyone likes lamb? Substitute chunks of boneless pork shoulder or beef chuck instead.
The salad and dressing (page 10) are do-ahead, as well: Just toss and serve before calling everyone to the table. Prepare the Strawberry Mousse (below) a day ahead, too, then garnish with fresh berries right before you bring out the dessert.
Pam Anderson is the author of four cookbooks. Her latest is "Perfect Recipes for Having People Over" (Houghton Mifflin, $35).
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Strawberry Mousse
1 24-ounce bag frozen sweetened strawberries
1 cup ricotta cheese
2 packages (4 1/2 tsps.) unflavored gelatin
2 Tbs. fresh lemon juice
4 egg whites
1/4 cup sugar
Garnish: 1 pint strawberries, rinsed and sliced
Microwave strawberries until partially thawed and mixture breaks up easily with a fork, about 2 minutes. Siphon off 2 Tbs. of the thawed juice, then transfer strawberries to a food processor; add ricotta and process until smooth. Mix gelatin with lemon juice and reserved strawberry juice in a small microwave-safe bowl until gelatin softens, about 1 minute. Microwave until gelatin has dissolved and liquid is clear, about 45 seconds. Pour into the food processor; continue to process until fully incorporated. Transfer to a large bowl and refrigerate. Beat egg whites with a mixer over medium-high speed until foamy and starting to form peaks. Gradually add sugar until whites form glossy, stiff peaks. Fold whites into strawberry mixture until thoroughly blended. Cover and refrigerate at least 2 hours (can be refrigerated overnight). Spoon into stemmed glasses. Garnish with sliced strawberries.
Serves 8
Per serving: 174 calories, 8g protein, 29g carbohydrates, 4g fat (3g saturated), 13mg cholesterol, 3g fiber, 78mg sodium
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Fennel Salad with Oranges, Endive & Watercress
1/4 cup orange juice concentrate
1/4 cup rice wine vinegar
1/4 cup olive oil
2 medium fennel bulbs (about 1 1/2 pounds), halved, cored and thinly sliced
2 heads Belgian endive, halved lengthwise and thinly sliced
1 4-ounce package (about 4 cups) watercress
4 large oranges, peeled and sectioned, juice reserved
1/2 large red onion, thinly sliced
Salt and ground black pepper
Whisk concentrate, vinegar and oil in a small bowl to make dressing (can be covered and refrigerated up to 2 days).
Mix fennel, endive and watercress in a large bowl (can be covered with a damp paper towel and plastic wrap and refrigerated up to 4 hours ahead). Mix oranges, their juices and onion in a bowl (can be covered and refrigerated up to 4 hours).
When ready to serve, whisk in 1/4 cup of the juice from the oranges to the dressing (discard remaining juice). Toss oranges, onions and greens with the dressing and a generous sprinkling of salt and pepper. Serve on individual salad plates.
Serves 8
Per serving: 166 calories, 4g protein, 25g carbohydrates, 7g fat (1g saturated), 0mg cholesterol, 8g fiber, 66mg sodium
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Lamb Stew with Lemon, Dill & Spring Vegetables
2 Tbs. olive oil
3 cups diced onions (1 large or 2 medium-large)
3 large garlic cloves, minced
1 Tb. minced fresh rosemary
1 1/2 tsps. dried thyme leaves
1/2 tsp. dried sage
3 Tbs. all-purpose flour
2 cups chicken broth from a can or carton
3/4 cup dry vermouth
1/4 cup lemon juice
3 pounds lamb shoulder or leg, cut into 1 1/2-inch cubes
Salt and ground black pepper
1 pound carrots, peeled and cut into small chunks
8 ounces frozen pearl onions
1 bunch (about 1 pound) asparagus, tough ends snapped off, spears cut into 1-inch lengths
1/4 cup minced fresh dill
Note: Before juicing the lemons for this stew, grate the zest and reserve it for my orzo recipe, which you can find at usaweekend.com.
Adjust oven rack to lower-middle position, and heat oven to450 degrees. Warm oil over medium-high heat in a Dutch oven or oven-proof pot with lid. Add onions; sauté until tender, about5 minutes. Add garlic, rosemary, thyme and sage; sauté until fragrant, 1 to 2 minutes. Whisk in flour, then broth, vermouth and lemon juice. Stir in meat, then season with salt and pepper. Place a sheet of heavy-duty foil over pot, pressing foil down so that it just touches the stew, and seal foil tightly around edges. Place lid snugly on pot and heat stew over medium-high heat until you hear juices bubble. Transfer to oven and bake 1 hour and 15 minutes. (It can be cooled, covered and refrigerated up to 3 days.)
Meanwhile, steam carrots and pearl onions over medium-high heat until almost crisp-tender, about 5 minutes. Add asparagus; continue to steam until vegetables are just tender and asparagus is still bright green, 4 to 5 minutes longer. (Vegetables can be turned onto a lipped cookie sheet to cool quickly. Cooled vegetables can be covered and set aside up to 2 hours ahead.) Add vegetables and dill to stew; bring to a simmer. Continue to simmer to heat through and blend flavors, about 5 minutes. Serve immediately with the orzo.
Serves 8
Per serving: 356 calories, 33g protein, 22g carbohydrates, 13g fat (4g saturated), 97mg cholesterol, 4g fiber, 229mg sodium
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Orzo with Lemon Zest & Parmesan
1 pound box orzo
2 tsps. salt
3/4 cup Parmesan cheese
1/4 cup butter
1 Tb. lemon zest
Bring 2 quarts of water and salt to boil in Dutch oven or soup kettle. Add orzo and boil until it is tender and has absorbed the cooking liquid, about 10 minutes. Stir in cheese, butter and lemon zest. Serve hot with Lamb Stew with Lemon, Dill & Spring Vegetables (see accompanying recipe).
Serves 8 Per serving: 293 calories, 10g protein, 43g carbohydrates, 9g fat (5g saturated), 22mg cholesterol, 1g fiber, 159mg sodium}
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