Summary

The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook , Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts.As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas-and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.

Author Biography

Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine.

Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.

Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket’s Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod.

A Toast to the Good Times	p. 10
The Splurge of Spring
Fresh Starts	p. 15
Spring Fever	p. 27
On the Grapevine	p. 43
Rainy Days and Sundays	p. 46
Easter	p. 52
A Tuscany Retreat	p. 61
Daffodil Weekend	p. 80
Spring Chickens	p. 88
Derby Weekend	p. 94
Mother's Day	p. 102
Tea for Two	p. 107
Primavera Wedding	p. 111
Easy Living
Porch Brunches	p. 121
Pomp and Circumstance	p. 129
Fireworks on the Fourth	p. 135
Summer When It Sizzles	p. 142
Midsummer's Vegetables	p. 160
Gone Fishing	p. 173
Grill Crazy	p. 182
Ice Cream Socials	p. 194
Siestas, Sunsets, and Stargazing	p. 198
Autumn Hues
Opening Night Openers	p. 209
Country Fare	p. 223
Rising to the Top	p. 236
Pastas with Pedigrees	p. 245
The Autumn Hunt	p. 253
Americans in Paris	p. 264
Sassy Ginger Salute	p. 272
Apples and Pears	p. 278
America Gives Thanks	p. 284
Rave Reviews	p. 291
Winter Wonderland
The Dinner Party	p. 301
Dinner at Eight	p. 302
Dressed to the Nines	p. 308
Silver Bells	p. 313
Nutcracker Sweet Open House	p. 317
Christmas Eve	p. 328
Christmas Morning Breakfast	p. 335
Christmas Day Dinner	p. 340
New Year's Eve	p. 345
New Year's Day	p. 352
Fireside Foods	p. 358
Ski Weekends	p. 373
Winter Escapes	p. 379
Valentine's Day	p. 388
Basics	p. 393
Index	p. 403
Table of Contents provided by Ingram. All Rights Reserved.

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Excerpts

FRUIT GAZPACHO A combination that will dazzle your eyes and your palate. 2 cups tomato puree 3 cups freshly squeezed orange juice 2 teaspoons sugar Grated zest of one orange Grated zest of one lime 2 cups diced cantaloupe 2 cups diced honeydew melon 1 mango, peeled and diced 1 apple, peeled and diced 1 cup fresh blueberries 1 cup halved green or red seedless grapes Fresh strawberries, hulled and cut in half (garnish) 1 or 2 kiwis, peeled and sliced (garnish) 1. Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining fruit mixture. 2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours. 3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices. 8 first-course portions BUTTERFLIED LEG OF LAMB 1 cup dry red wine 3/4 cup soy sauce 4 large cloves garlic, crushed 1/2 cup chopped fresh mint 2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried 1 tablespoon coarsely ground black pepper 1 butterflied leg of lamb (about 4 to 5 pounds) 1. Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently. 2. Prepare hot coals for grilling. 3. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes' grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad. 8 portions FRESH FIG AND PROSCIUTTO SANDWICH This bountiful sandwich is equally good cold--just eliminate the baking. 1 baguette, cut lengthwise in half 1/2 cup best-quality olive oil 1/2 cup coarsely chopped fresh basil leaves 4 ounces thinly sliced prosciutto 8 ounces sweet Gorgonzola or Saga blue cheese, room temperature 3 fresh ripe purple or green figs, cut lengthwise into slices 2 tablespoons fresh lemon juice Freshly ground black pepper, to taste 1. Preheat oven to 350 F. 2. Scoop out a bit of bread from the centers of the bread halves. 3. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper. 5. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly. 6. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately. 4 portions Excerpted from The Silver Palate Good Times Cookbook. Copyright c 1985. Reprinted with permission by Workman Publishing.

Excerpted from The Silver Palate Good Times Cookbook by Julee Rosso, Sheila Lukins, Sarah L. Chase
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.