Overview
Small Plates
Appetizers as Meals
Marguerite Marceau Henderson
Experience a fresh and exciting way to eat and entertain: Small!
In Small Plates, author Marguerite Henderson offers excellent recipes that can be dressed up to make a meal or combined with other small plates to offer the perfect menu for entertaining. The small plate concept is the foundation of many European and Asian menus-small portions of an assortment of dishes. The Italians have antipasti, the Chinese have dim sum, the Spanish have tapas, and the Lebanese have mazza. Whether you call them appetizers, hors d'oeuvres, or canapés, you can experience the bold flavors and satisfying tastes of such bite-sized morsels as Asparagus, Peas, and Chive Risotto; Cranberry-Ginger Stuffed Brie; Cajun Shrimp and Andouille Salad; Beef Tenderloin Kebobs with Roquefort-Rosemary Sauce; or Warm Mozzarella and Tomato Stacks. The recipes come from around the world, from Italy to Greece to India to Spain. With small offerings your guests get samples of many different flavors, and family and friends are more likely to try adventurous new dishes.
With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates make perfect appetizers as meals every time.
Marguerite Marceau Henderson is a chef, caterer, food consultant, and restaurateur. She has taught cooking classes to hundreds of students for the past 25 years. Marguerite has owned a catering business, opened two successful restaurants, and hosted a radio talk show on food. She currently appears on television as a guest chef once a week on KSL-TV, an NBC affiliate. Marguerite has consulted with such companies as SuperTarget and Bremer Public Relations.
Marguerite travels extensively to keep abreast of food trends across the country and in Europe. She loves to teach cooking classes, give cooking demonstrations, and lecture on the impact food has upon our daily lives and in our family traditions. She is the author of a previous cookbook, Savor the Memories.
Synopsis
Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size dishes, tapas, appetizers, and hors d'oeuvres for every occasion. They highlight flavors around the world-from Greece, Italy, and Spain to Mexico, India, and beyond. Small is haute, especially when you can mix and match flavors and textures, offering bold and adventuresome combinations of food that won't weigh you down and will keep your palate guessing! With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates make the perfect meal, or come together to bring out the culinary explorer in everyone.
MEATS AND POULTRY: Coffee and Spice Lamb Kebobs, Holiday Spiced Game Hens, Italian Sausages with White Beans on Swiss Chard, Pork Tenderloin Sandwiches with Onion Relish
PASTA AND GRAINS: Asparagus, Peas, and Chive Risotto; Lemon Mint Rice Pasta con Ceci (with Garbanzo Beans); Pesto alla Trapani and Sausage Pasta; Roasted Autumn Squash Risotto
SAUCES AND SALSAS: Corn-Tomato-Mint Salsa, Grilled Peach and Red Pepper Salsa
SALADS: Asian Scallop Salad; Cajun Shrimp and Andouille Salad; Arugula and Asparagus Pasta Salad; Fennel, Orange, and Pecan Salad; Five-Herb Heirloom Tomatoes and Mozzarella Pasta Salad; Portobello Mushroom Salad
SAVORY PIES AND TARTS: Pancetta, Caramelized Onion, and Brie Tarts; Pear or Fig and Gorgonzola Crostada; Tomato and Olive Tart
SEAFOOD: Calamari with Fingerling Potatoes and Fennel, Feta and Herb Stuffed Shrimp, Mussels in Creamy Tomato Sauce, Sea Scallop Skewers with Gremolata (Parsley-Lemon Sauce)
SOUPS AND STEWS: Italian Lentil Stew with Sausage, Roasted Tomato and Basil Soup, Spicy Corn and Crab Chowder
VEGETABLES: Asparagus Cheese Timbale, Eggplant Caviar with Pita Chips, Sicilian Swiss Chard, Pancetta and Beans, Wild Mushrooms on Creamy Polenta
Library Journal
Building on the growing popularity of tapas, mezze, and dim sum, Henderson's second cookbook (after Savor the Memories) presents over 100 recipes geared toward easy entertaining. There is a wide variety of dishes to accommodate different tastes and occasions, including starters with Asian, Middle Eastern, and Mediterranean flavors, yet most of the ingredients can be found in supermarkets. The flavors of these dishes are bright, fresh, and seasonal. The Chicken Piccata Brochettes imply a spring menu; the Gazpacho Crabmeat Martinis, summer; and the Pear and Gorgonzola Crostada, fall. Henderson's background as a food consultant, teacher, and writer is evident, as the recipes are straightforward and work well together. In her introduction, she encourages readers to use the recipes as a "guideline" and tailor them to suit favorite flavors or ingredients. Several of the recipes would benefit from some adjusting of cooking time or ingredients, which experienced cooks would be able to do with little effort. Accompanied by many lush photographs, Henderson's latest will excite home chefs. Recommended for public libraries.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2006 Reed Business Information.