Sharing your home as newlyweds and hosting friends and families are some of the great joys of married life. Newlywed Entertaining provides couples with all the recipes and ideas they need to make each gathering a fun and memorable one. With more than 180 recipes and a wealth of savvy tips, this indispensable volume offers a fresh, inspired approach to hosting an array of get-togethers – from alfresco barbecues and casual suppers to festive cocktail parties and holiday dinners.
Inspired recipes and practical advice, including menus, food and beverage pairings, decor and presentation, ensure couples will be hosting friends and family with warmth and style for many years to come.
Introduction features Strategies for Stress-Free Hosts, Wine & Beer for Parties, Casual & Outdoor Parties and Formal Parties to help you get your party started. Newlywed Entertaining includes192 easy-to-follow recipes, with full-color photographs and step-by-step instructions. Recipes are divided by Daytime Dishes, Alfresco, Dinner Parties, Holiday Celebrations and Cocktail Parties.
Recipe highlights include Fresh Canapés, Tiny Cheese Popovers, Guacamole, Oyster Mignonette, Chili con Carne, Cumin-Crusted Halibut with Grilled Tomatillo Salsa, Summer Ceviche with Avocado, Warm Kale Salad with Crispy Bacon & Egg, Fish Tacos, Cider-Brined Spice-Rubbed Turkey, Tandoori-Style Chicken Kebabs, Beef Tenderloin with Wild Mushrooms, Caramel- Nut Tart, Fruit Desserts Four Ways, Savory Bread Pudding with Aged Gouda, Pitcher Martinis, Cherry Rum Punch, Artisanal Cocktails and much more!
Oven-Roasted Ratatouille Traditionally, ratatouille is a dish of summer vegetables that are simmered for a long time in their own juices. In this version, the vegetables are cut into large pieces and roasted briefly, which concentrates and intensifies their flavors.
SERVES 6–8 1 lb (500 g) plum tomatoes, halved lengthwise 4 large cloves garlic, sliced 1 large yellow onion, halved and cut crosswise into slices ¼ inch (6 mm) thick 1 small eggplant, trimmed and cut into 1-inch (2.5-cm) chunks 1 small zucchini, trimmed and cut crosswise into slices ½ inch (12 mm) thick 1 small yellow crookneck squash, trimmed and cut crosswise into slices ½ inch (12 mm) thick 1 green bell pepper, seeded and cut into 1½ - inch (4-cm) squares 5 Tbsp (3 fl oz/80 ml) olive oil Salt and freshly ground pepper ¼ cup (⅓ oz/10 g) finely shredded fresh basil 2 Tbsp chopped fresh thyme
Preheat the oven to 425°F (220°C).
In a large bowl, combine the tomatoes, garlic, onion, eggplant, zucchini, yellow squash, and bell pepper. Drizzle in the olive oil, sprinkle generously with salt, and toss to coat. Transfer the vegetables to a large rimmed baking sheet and arrange in a single layer.
Roast the vegetables, stirring once or twice, for 20 minutes. Remove from the oven and sprinkle with the basil and thyme. Continue to roast, again stirring once or twice, until the biggest pieces are tender when pierced with a fork, 5–10 minutes longer. Remove the vegetables from the oven and season with salt and pepper.
Transfer the ratatouille to a bowl. Serve hot, warm, or at room temperature.