Entertaining on the rocks

cookbooks

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MOJITO-INSPIRED

CILANTRO LIME CEVICHE

JALAPEÑO LIME HUMMUS

LAMB SKEWERS WITH GARLIC MINT AIOLI

MEDITERRANEAN TURKEY PINWHEELS WITH CREAMY MINT PESTO

KEY LIME CREME BRULEE

STRAWBERRY DAIQUIRI-INSPIRED STRAWBERRY-GLAZED PROSCIUTTO-WRAPPED ASPARAGUS AND GORGONZOLA

CRAB RANGOON WITH SPICY STRAWBERRY SAUCE

STRAWBERRY CAPRESE BITES

ROASTED STRAWBERRY, BRIE AND PISTACHIO BRUSCHETTA BERRY SUNDAES WITH CHILI MOCHA GANACHE

PIÑA COLADA-INSPIRED

SMOKED SALMON AND GRILLED PINEAPPLE CROSTINI

PINEAPPLE AND AVOCADO CHICKEN SALAD BITES COCONUT SHRIMP WITH PINEAPPLE CHUTNEY SPICY COCONUT MUSSELS

TOASTED COCONUT PANNA COTTA WITH CARAMELIZED PINEAPPLE

RETRO-INSPIRED RECIPES

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POT ROAST ON A POTATO CROQUETTE

WALDORF-INSPIRED LETTUCE CUPS CHIPOTLE MEATLOAF CUPCAKES POTPIE CANAPES

PINEAPPLE UPSIDE DOWN CAKE SHOOTERS

SHEKNOWS ENTERTAINING ON THE ROCKS EDITION | 1 |

Entertaining on the Rocks: Recipes to entertain like a pro If hosting a cocktail party is on your summer agenda, look no further than cocktails themselves for your inspiration. The flavors of classic cocktails have stood the test of time so take advantage of their good reputations and plan your menu to incorporate those same flavors.

You’ll find menus inspired by three classic cocktail options that epitomize summer including mojitos, strawberry daiquiris and piùa coladas. Keep the classic theme consistent throughout your event by incorporating vintage decor, retro music and request that guests dress in their favorite retro attire. Now that the menu is set all you have to worry about is the guest list.

| 2 | SHEKNOWS COOKBOOKS

ENTERTAINING ON THE ROCKS

{Mojito-inspired recipes}

There is nothing more classic than the drink known to be the favorite of Ernest Hemingway himself. Originating in Cuba, this classic cocktail combines fresh lime juice and fresh mint with rum and sugar for a drink that is as refreshing as it is delicious. Consider serving small appetizers in martini glasses garnished with mint leaves for a fresh look and easy-to-carry snack.

CILANTRO LIME CEVICHE SERVES 6 Ceviche is essentially a seafood salsa that can be used as a dip or eaten on its own.

Switch up the seafood, the vegetables, or the spices to create a new version each time you entertain. For best results, prepare the vegetables and seasonings in advance and let them sit to enhance the flavors. Add any seafood just before your party begins to avoid an overly fishy taste. Consider serving this in margarita glasses with salted rims.

2 pounds cooked white fish 2 cups cherry tomatoes, sliced in half 2 avocados diced 1 cucumber diced 1 jalape単o pepper, diced and deseeded 1 cup corn 1/2 cup diced red onion 1/2 cup chopped cilantro 2 cloves garlic, diced 1 cup lime juice 1 ounce tequila Salt and pepper to taste

Directions: 1. In a shallow dish add cooked fish, one-half cup of the lime juice, one-half of the cilantro and salt and pepper to taste.

2. In another dish combine the rest of the ingredients. You can prepare this up to 24 hours in advance.

3. Add the fish mixture to the vegetable mixture just before serving and stir to combine. Serve chilled with corn chips or on top of a tostada shell.

SHEKNOWS ENTERTAINING ON THE ROCKS EDITION | 3 |

ENTERTAINING ON THE ROCKS

{Mojito-inspired recipes} JALAPEÑO LIME HUMMUS

SERVES 8 Hummus is a healthy dip option that tastes so good most people won’t know it is good for them. In addition it is free of dairy, making it a good option for guests who prefer not to eat animal products or who have allergies. When entertaining, it is always a good idea to provide a selection of food to fit a variety of dietary choices so that no one goes hungry. If you can determine any allergies or special restrictions in advance, you’ll be able to plan accordingly. Once you have the basic base down for hummus, you can add in any flavors you like.

2 (8 ounce) cans chickpeas or garbanzo beans 2 jalapeños 2 gloves garlic 1/2 cup tahini 1/2 cup lime juice Olive oil Salt and pepper to taste Pico de gallo Pita bread or vegetables for dipping

TIP: To add a touch of golden sparkle to centerpieces, fill a small cylindrical vase with water and stick it in a large cylindrical vase of the same height. Pour a thin layer of pearls from a craft store into the bottom of the large vase and fill with cheap Champagne. Add a bouquet of flowers to the small vase filled with water.

TIP: Create a centerpiece out of your cocktails!

Place a bottle of wine in a square glass vase and fill with fruit filled ice cubes for white wine or just fruit for red wine. Cranberries are perfect for red wine.

Line the wine up to form a runner along your table.

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Directions: 1. Slice the jalapeños in half and remove the veins and seeds. Place them with the cut side down on a cookie sheet and broil until the skin starts to brown and bubble.

Remove and place a damp paper towel over the top of them and let them sit for a few minutes. The steam will make the skin pull away from the jalapeño, and you should be able to easily pull it off.

2. Add garbanzo beans, jalapeños, garlic, tahini and lime juice to a food processor.

Turn it on and then begin to add olive oil through the pour spout until you get to the consistency you desire. You can also add a little water if you want a thinner texture.

3. Pour it into a shallow bowl and top with pico de gallo and serve with pita bread, chips or vegetables. This also makes a tasty spread for sandwiches.

ENTERTAINING ON THE ROCKS

{Mojito-inspired recipes}

LAMB SKEWERS WITH GARLIC MINT AIOLI

SERVES 8 Skewers are an easy way to provide guests with a substantial meal that is convenient to eat. Switch out the meat or add an assortment of vegetables to suit your needs. If you are entertaining several guests, cook the meat on the grill without putting it on a skewer. Add the chunks of meat and grilled vegetables to a serving dish along with mini-skewers or toothpicks, and let guests create their own skewers.

2 pounds top round lamb 1 cup olive oil 2 gloves garlic, pressed 1/2 cup diced onion 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup honey Garlic mint aioli (recipe follows)

GARLIC MINT AIOLI

SERVES 8 Traditional aioli is made with raw egg yolks or mayonnaise. This version uses yogurt, which pairs well with the lamb and reduces the risk of food borne illness. Getting your guests sick during a party is not ideal for any host. It should be served at room temperature.

1 cup fresh mint 1 cup Greek yogurt 3 garlic cloves 2 tablespoons lemon juice Salt and pepper to taste

Directions: 1. Place garlic gloves on a cookie sheet and put under the broiler until the skin browns, turn as needed to roast all sides. It should only take a few minutes. Drizzle with a little olive oil to enhance the process.

2. Add roasted garlic and the rest of the ingredients to a food processor and blend to combine until the sauce is smooth. Consider making in advance to enhance the flavors. Serve with warm skewers.

Directions: 1. Prepare a marinade by mixing olive oil, garlic, soy sauce, lemon juice and honey in a bowl and stir to combine. Reserve half for basting. Place lamb in a shallow dish and cover with the marinade.

Marinate in a covered dish in the refrigerator overnight.

2. Remove the lamb from the marinade and slice in small chucks. Thread them on skewers and grill, turning often to be sure all sides cook. Cook for about 10 minutes for medium rare to medium. Cooking time may vary depending on the size of the lamb pieces and the temperature of the grill. Add vegetables to the skewers for a more substantial meal. Serve warm skewers with the aioli.

TIP: Spread food and drinks out throughout your space so that guests can mingle without all crowding in one area.

SHEKNOWS ENTERTAINING ON THE ROCKS EDITION | 5 |

ENTERTAINING ON THE ROCKS

{Mojito-inspired recipes}

MEDITERRANEAN TURKEY PINWHEELS WITH CREAMY MINT PESTO

SERVES 4 Pinwheels are the sandwich’s fancier cousin and one of the easiest things to make. They can be filled with a just about any combination of ingredients you can dream up to fit your theme or your palate.

These bite-sized wraps are as pretty as they are tasty and unlike sandwiches, they won’t get soggy.

2 large spinach flour tortillas 1/2 pound sliced turkey breast 1 cup sundried tomatoes, diced 1 cup thinly sliced cucumbers

Creamy mint pesto: 1/2 cup cream cheese 1/2 cup fresh mint leaves 1/4 cup roasted pine nuts A squeeze of lemon juice 1/2 cup feta cheese

Directions: 1. Make the pesto by adding all of the ingredients to a food processor and blend until combined.

Lay tortillas on a flat surface and cover each with a layer of the creamy mint pesto. Layer the turkey, sundried tomatoes and cucumbers on the tortilla, being sure to spread the ingredients evenly.

Roll the tortilla tightly by folding one end in and continuing to roll until you reach the other edge. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes. Unwrap and slice with a sharp knife every two inches.

KEY LIME CREME BRULEE

SERVES 6 The zesty and fresh taste of key lime pie makes it a perfect choice for a summer dessert.

Add a touch of class by turning the standard pie into a creme brulee. Since you can make an individual portion for each guest, there will be no time spent slicing and serving.

Consider serving this in a martini glass with a sugared rim.

5 egg yolks 2 cups half-and-half 2 tablespoons key lime juice 2 teaspoons vanilla extract

1 teaspoon lime zest 2 tablespoons sugar plus 6 tablespoons, one for the top of each dish 2 cups graham cracker crumbs Fresh raspberries and mint leaves for garnish

Directions: 1. Add cream to a saucepan and bring to a boil, stirring frequently.

2. In a separate bowl combine egg yolks, two tablespoons sugar, vanilla, lime juice and lime zest and stir briskly until combined.

3. Temper the yolk mixture but adding in one tablespoon of the half-and-half and stir. Reduce the heat and slowly add the egg mixture to the half-and-half mixture. Stir until the mixture is combined and thickened, about two to three minutes.

4. Add a thin layer of graham cracker crumbs to the bottom of each ramekin. Pour the custard mixture into the prepared ramekins and place in the refrigerator to solidify. Take the dishes out of the refrigerator about 20 minutes before you are ready to serve them. After 20 minutes, sprinkle about a tablespoon of sugar evenly over the top of each ramekin and caramelize using a small torch. The ramekins will be hot, so let cool before you serve them.

5. Garnish with fresh raspberries and mint leaves. Serve immediately. | 6 | SHEKNOWS COOKBOOKS

ENTERTAINING ON THE ROCKS

{Strawberry daiquiri-inspired recipes}

Daiquiri is the name of a beach in Santiago, Cuba, so it is only fitting that this is the typical go-to drink for beach vacations. Even if you can’t spend any time in the sand this summer, the fresh taste of strawberries may help you feel like you are basking in the Cuban sunshine. To top things off, strawberries are in season all summer long, making them the perfect ingredient for all your entertaining needs. Consider buying frozen strawberries for cocktails to save money and time, plus they’ll give your daiquiris that familiar slushy texture without all the ice.

STRAWBERRY-GLAZED PROSCIUTTO-WRAPPED ASPARAGUS AND GORGONZOLA SERVES ?

This recipe is packed with decadent flavor and easy to eat while holding a cocktail. You can make as much or as little as you need, so this dish can easily accommodate any group, large or small.

You’ll need one piece of prosciutto for every two or three stalks of asparagus depending on their thickness.

Asparagus Thinly sliced prosciutto Strawberry jam Gorgonzola cheese

TIP: Freeze pieces of fruit or herbs in ice cubes to add a little flair to your drinks.

Directions: 1. Cut the woody ends off of the asparagus, wash and set aside. Lay prosciutto on a flat surface and spread a generous portion of strawberry jam over the top. Sprinkle about one teaspoon of Gorgonzola cheese over the jam. Lay two or three asparagus stalks toward one end of the prosciutto and roll tightly.

Repeat until your desired quantity is met. Place on a cookie sheet in a 350 degree F oven and bake for about 5-10 minutes, until the cheese melts and the prosciutto bakes around the asparagus.

Serve immediately.

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ENTERTAINING ON THE ROCKS

STRAWBERRY CAPRESE BITES

SERVES 20 This recipe is a sweet twist on classic caprese salads made from tomatoes. The sweet yet tangy taste of the strawberries blends perfectly with the other ingredients to create a savory version of summer’s favorite fruit. This can easily be made into a salad by just adding the ingredients to a bowl. Serve on a bed of lettuce or as a side on its own.

Strawberries Fresh mozzarella cheese Fresh basil leaves Balsamic vinegar Olive oil Salt and pepper

Directions: 1. Slice the strawberries and cheese into thin slices. If the basil leaves are large, you can slice them; if not, leave them whole.

2. Create alternating layers of cheese, strawberry and basil.

3. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper.

TIP: Fill Mason jars with infused ice water — try adding lemon, lime, mint or cucumber — and then stick them all in a bowl of ice so guests can have a cold glass of water whenever they need one. | 8 | SHEKNOWS COOKBOOKS

{Strawberry daiquiri-inspired recipes}

CRAB RANGOON WITH SPICY STRAWBERRY SAUCE

SERVES 20 Crab Rangoon is a classic favorite at Asian food restaurants so you can rest assured knowing it will likely be a hit at your party too. If you knew how easy they were to make, you’d never spend $8 for 4 of them again.

20 premade wonton wrappers 4 ounces cream cheese 1/4 cup finely diced onion 1 clove garlic, diced 1 cup fresh crabmeat 1/2 teaspoon tamari sauce Vegetable oil for frying

Spicy strawberry sauce 12 fresh strawberries 2 cloves garlic 1 tablespoon sugar 1 teaspoon hot chili sauce (more or less to taste)

Directions: 1. Add cream cheese, onion, garlic, crabmeat and tamari sauce to a mixing bowl and mix until combined. Lay wonton wrappers on a flat surface and put a small scoop (approximately one-half teaspoon) in the center of each wrapper. Fold each corner up toward the center and pinch to secure shut. Brush with a little bit of water to help hold the wrapper closed, if needed.

2. Fill a deep saucepan or stockpot with enough oil to cover the wontons. Heat the oil until the wonton makes the oil bubble when placed in the pot. Cook each wonton for a few minutes, until they are crispy. Remove from oil and set on a plate lined with a paper towel to drain off some of the excess oil.

3. Serve immediately with spicy strawberry sauce.

For the sauce, place all the ingredients into a food processor and blend until the texture is smooth and the mixture is combined. Simmer over low heat to allow some of the moisture to evaporate. If the sauce is too runny, add a little bit of cornstarch to thicken. Pour the mixture into a small saucepan and heat to a simmer. Serve the sauce warm with the hot crab rangoon.

ENTERTAINING ON THE ROCKS

ROASTED STRAWBERRY, BRIE AND PISTACHIO BRUSCHETTA

SERVES ?

Bruschetta is a classic appetizer often made of tomatoes, basil and garlic. This version combines the sweet taste of strawberries with the creamy texture of Brie cheese. A tangy balsamic reduction and the crunch of pistachios rounds out the flavors and makes this version a new favorite.

1 loaf crusty French bread, sliced 2 cups fresh strawberries, washed and sliced 1 round Brie cheese, sliced thin 1 cup toasted chopped pistachios 1 cup balsamic vinegar 1 tablespoon honey

Directions: 1. Place bread in a single layer on a cookie sheet and lightly toast each piece under the broiler. It should only take a few minutes.

2. Place a thin slice of Brie on each slice of bread and top with a few slices of strawberries. Place in a 350 degree F oven and bake until the cheese melts.

3. Make a balsamic reduction by adding the vinegar and honey to a small frying pan and simmering until it thickens. This may take about 15 minutes.

4. When the bruschetta is done baking, transfer it to a serving dish and drizzle the balsamic reduction over the top. Sprinkle with toasted pistachios and serve.

TIP: Freeze fruit like grapes, strawberries or pineapple and use them as ice in your drinks so they stay cool without getting watered down.

{Strawberry daiquiri-inspired recipes}

BERRY SUNDAES WITH CHILI MOCHA GANACHE

SERVES 10 Sometimes simple is better when entertaining a crowd.

Simple recipes not only save the host time, but they also ensure that just about everyone will enjoy the dish. After a hearty meal nothing, is more refreshing than a bowl of fresh berries and, to make the dessert decadent, nothing can do that like ganache. Ganache is one of the easiest things you can make. It will enhance just about any dessert from cake, to ice cream to simple fruit. Adjust the flavors by using different flavors of liqueur, dark chocolate, or try other spices like cinnamon. This version has a hint of heat from the cayenne pepper, which helps bring out the flavor of the chocolate. Serve this dish in chilled martini glasses.

Fresh berries Vanilla coconut milk ice cream 1 cup heavy cream 1 (8-ounce) bag bittersweet chocolate chips 1 tablespoon coffee liqueur Small pinch cayenne pepper

Directions: 1. Place a scoop of ice cream in each martini glass or individual dish and place in the freezer to chill.

2. In a saucepan bring heavy cream to a boil, stirring often and watching closely so it doesn’t boil over.

When it has reached the boiling point, remove from heat and add the remaining ingredients. Wisk together until the chocolate is melted.

3. Allow the ganache to cook slightly.

4. When you are ready to serve the dessert, add a spoonful of fresh berries to the ice cream and drizzle the ganache over the top. Serve immediately.

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ENTERTAINING ON THE ROCKS

{Piña colada-inspired recipes}

Although there is some controversy over the origin of this classic cocktail, legend has it that it was created by a cocktail maven in 1954 in Puerto Rico. In reality, it doesn’t matter where it came from as long as it stays on the menu at resorts and beachfront bars around the globe. Creamy coconut and tart pineapple combine in this cocktail to create a drink that is truly tropical. Make the most of it, and serve drinks and appetizers in hollowed-out fruit cups and bowls. Coconuts are perfect for drinks and watermelons are ideal for larger dishes like salads.

SMOKED SALMON AND GRILLED PINEAPPLE CROSTINI SERVES 4 Smoked salmon is an entertainer’s dream. It is precooked, making for quick preparation regardless of how you decide to use it. This salmon crostini combines grilled pineapple and Asian flavors for an appetizer that is as satisfying as any main course.

1 baguette, sliced thin 1/2 pound cold-smoked salmon, sliced thin 1/4 cup creamy goat cheese 1 (20 ounce) can pineapple rings in their own juice 1/4 cup sliced chives 1 cup pineapple juice (reserved from cans of rings) 2 tablespoons tamari sauce 1 teaspoon honey 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder

TIP: Chalkboard stickers are a great way to label glasses without ruining your glassware! Just peel them off when the night is complete or keep them on to be re-used next time you entertain. | 10 | SHEKNOWS COOKBOOKS

Directions: 1. Place the slices of baguette on a cookie sheet and toast slightly under the broiler. Let cool.

Place pineapple rings on a hot grill and grill for a few minutes, flipping once. Slice the grilled pineapple into small pieces.

2. Spread a thin layer of goat cheese on top of each piece of bread. Sprinkle chives over the cheese. Top with salmon and a piece of pineapple.

In a small saute pan, combine pineapple juice, tamari, honey, ginger and garlic and simmer.

3. Simmer until the sauce thickens and the liquid is reduced by about half. Drizzle warm sauce over each salmon crostini and serve.

ENTERTAINING ON THE ROCKS

{Piña colada-inspired recipes}

PINEAPPLE AND AVOCADO CHICKEN SALAD BITES

COCONUT SHRIMP WITH PINEAPPLE CHUTNEY

1 package of puff pastry 4 tablespoons butter, melted 4 cups diced, cooked chicken breast 2 cups fresh pineapple cut into chunks 2 ripe avocados 1 cup dried cranberries 1 cup chopped walnuts 1 tablespoon lemon juice 1 teaspoon garlic powder 1 small shallot, diced 1/4 cup chopped fresh basil Olive oil Salt and pepper to taste

24 deveined large shrimp 1 egg 1/2 cup flour 1/2 cup pineapple juice 2 cups shredded coconut Coconut oil for frying

SERVES 6-8 We’ve replaced the standard mayonnaise in this chicken salad with creamy and nutrient-rich avocado. Not only will you reduce the risks associated with mayonnaise being left out too long, you’ll also replace the fats from the mayonnaise with the healthy fats found in avocados.

Served on buttered puff pastry, your guests will be reminded of salads served on croissants.

Directions: 1. In a small bowl, mash avocados with lemon juice until the consistency is creamy and smooth. Use an electric mixer if necessary.

2. Add the remaining ingredients and drizzle with a little olive oil. Stir to combine. Add salt and pepper to taste.

Set aside.

3. Roll out puff pastry and cut out small circles using a small cookie cutter. Place on a cookie sheet and brush with melted butter. Bake according to the instructions on the package.

4. When the pastry is cooked, place a spoonful of chicken salad on each circle.

SERVES 4-6 Chutneys are condiments common to South Asian cuisine and often utilize fresh fruits as their main ingredients. The sweet flavors of crispy coconut shrimp taste even better when served alongside this pineapple chutney. The pineapple can be substituted for mango, papaya or even fresh berries. The secret to good chutney is to combine sweet fruit flavors with a little hint of spice.

Pineapple chutney 2 cups pineapple in chunks (canned or very ripe works best) 1 jalapeño, diced and seeds removed 1 clove garlic, diced 1 cup diced red pepper 1/4 cup brown sugar, packed 1/4 cup diced sweet onion 1 cup coconut rum 1 teaspoon olive oil

Directions: 1. Add oil to a saute pan and cook onions until they are translucent. Add rum and bring to a boil. Add pineapple, jalapeño, garlic, red pepper and brown sugar. Stir to combine. Simmer until the sauce thickens. Pour into a glass container and let cool.

Mix egg, flour and pineapple juice in a small bowl to form a batter. Pour coconut into a shallow dish.

Dip shrimp in the batter, covering all sides. Dip into the coconut and set aside. Repeat until finished.

Add enough coconut oil to a saute pan to cover about half of the shrimp. Cook each side until crispy and brown.

Serve chutney with warm coconut shrimp.

Tip: For a less chunky sauce, pour the contents into a food processor after it is done cooking and pulse until you get the consistency you want. You can also add a tablespoon of cornstarch to thicken it if necessary.

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ENTERTAINING ON THE ROCKS

{Pi単a colada-inspired recipes} SPICY COCONUT MUSSELS

SERVES 4 Mussels enhance the menu of any gathering due to their elegant reputation. However, mussels are quite possibly one of the easiest foods to prepare, making them the perfect choice for entertaining. Purchase mussels from a knowledgeable seafood counter that stays busy so you can ensure your mussels are as fresh as possible.

Mussels should be closed tightly when purchased and free from cracks. They should have a fresh smell and be kept cool either by being presented on a bed of ice or in a refrigerated case.

1 cup coconut milk 1 cup white wine 1/4 cup pineapple juice 2 tablespoons butter 1 teaspoon garlic powder 1 teaspoon turmeric 1 teaspoon smoked paprika 1/2 teaspoon red pepper flakes 1 tablespoon sugar 4 pounds mussels

Directions: 1. Combine all of the ingredients except the mussels in a deep skillet and bring to a boil.

2. Add mussels and cover. Cook until the shells open. Discard any unopened shells.

3. Serve in a bowl with the broth served over the top and some crusty bread for dipping.

TIP: Prepare as much as you can in advance and keep main dishes simple so that you can enjoy your guests instead of having to spend time in the kitchen.

TIP: Make guests feel extra

special by creating something personal for them whether it be a place card, a monogrammed favor, or even just a tag tied around their drink with their name on it.

| 12 | SHEKNOWS COOKBOOKS

ENTERTAINING ON THE ROCKS

{Pi単a colada-inspired recipes}

TOASTED COCONUT PANNA COTTA WITH CARAMELIZED PINEAPPLE

SERVES 8 Panna cotta is a creamy custard-like dessert but because it contains no eggs, it is often lighter than most custard.

Panna cotta can be prepared in individual servings, making it the perfect choice for entertaining.

3-1/2 cups coconut milk 1/4 cup sugar 1/2 cup coconut cream concentrate 2 teaspoons vanilla extract 2 cups shredded coconut, divided 4-1/2 teaspoons unflavored gelatin 6 tablespoons cold water 1 (20 ounce) can pineapple chunks 1/2 cup brown sugar 2 ounces rum

Directions: 1. Heat milk and sugar in a saucepan until the sugar dissolves. Remove from heat and add vanilla, coconut cream, and 1 cup of shredded coconut. Stir to combine.

Pour gelatin in a bowl with cold water and let it sit for 10 minutes. Pour the warm coconut mixture over the top of the gelatin and stir to combine.

Pour into small cups, martini glasses or wine glasses and put in the refrigerator for three hours. Pour remaining coconut on a cookie sheet and place under the broiler to toast. Watch closely to avoid burning it.

To make caramelized pineapple, drain pineapple from its juice. Pour the pineapple into a hot saute pan with the rum and brown sugar. Stir to coat and simmer on medium heat until the liquid evaporates. Remove from heat.

Pour caramelized pineapple over each dish of panna cotta and sprinkle toasted coconut over the top.

TIP:

Enhance your cocktails by making fruit-infused liquor.

Simply soak fruit in an air-tight container filled with the alcohol of your choice. Let sit for at least 24 hours and up to two weeks.

Strain the liquid and reserve. Place the soaked fruit in ice cube trays and freeze. Add the infused liquor to drinks and use the alcohol-soaked fruit as spiked ice cubes in punches or cocktails.

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ENTERTAINING ON THE ROCKS

{Retro-inspired recipes}

Pay homage to the good ole’ days by serving up modernized versions of classic dishes. These aren’t your Grandma’s recipes, but they’ll still bring back fond memories with every bite. We’ve given them each an elegant presentation so they’ll fit perfect with your sparkling glassware and perfectly styled pin curls. Pull out an apron and start cooking.

POT ROAST ON A POTATO CROQUETTE

SERVES 6 Pay homage to the good ole’ days by serving up modernized versions of classic dishes. These aren’t your Grandma’s recipes, but they’ll still bring back fond memories with every bite. We’ve given them each an elegant presentation so they’ll fit perfect with your sparkling glassware and perfectly styled pin curls.

Pull out an apron and start cooking.

1 2-pound chuck roast 3 cups low-sodium, organic beef broth 1 cup dry red wine 1 cup sliced mushrooms 1 cup sliced onions 2 cloves garlic, diced 1 (8 ounce) can cream of mushroom soup 2 tablespoons Worcestershire sauce 2 fresh rosemary sprigs Salt and pepper to taste A jar of creamy horseradish sauce (optional)

Potato croquettes 3 cups mashed potatoes 1/4 cup sour cream 2 cloves roasted garlic 1 cup grated fresh Parmigiano Reggiano cheese, divided 1 egg 2 teaspoons freshly chopped rosemary Salt and pepper to taste 2 cups panko breadcrumbs Olive oil for frying | 14 | SHEKNOWS COOKBOOKS

Directions: 1. For pot roast, rub roast with olive oil and salt and pepper. Sear each side on a hot pan with a little bit of oil. Place in the bottom of a slow cooker and top with remaining ingredients. Cook on high for six hours or on low for 8-10 hours. If you are planning an afternoon party, start ingredients the night before and let it cook overnight so it is ready in the morning.

2. Remove the meat from the liquid and cut or pull apart into small chunks.

1. For croquettes, mix potatoes, sour cream, garlic, one-half cup cheese, egg, rosemary and salt and pepper in a bowl and stir to combine.

2. In a shallow dish mix breadcrumbs with the rest of the cheese. Form patties that are approximately three inches wide and one inch thick. Dip each patty in the breadcrumb mixture and press so each side is covered with crumbs.

3. Add a tablespoon of oil to a frying pan and cook, flipping once, until each side is brown and crisp.

4. To serve, add a spoonful of pot roast to the center of each croquette. Drizzle with creamy horseradish sauce and serve immediately.

ENTERTAINING ON THE ROCKS

WALDORF-INSPIRED LETTUCE CUPS SERVES 4 We’ve modernized the classic Waldorf salad by swapping apples and grapes for pears and blueberries and added a touch of Champagne for good measure.

Generally we don’t like to mess with a classic, but we think you’ll approve. These are served in crisp lettuce spears so they can be eaten in just a few bites.

12 romaine or endive leaves 2 pears, cored and diced 1 cup blueberries 1 cup diced celery 1 cup toasted, chopped walnuts 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 ounce chilled Champagne Salt and pepper to taste

Directions: 1. Add pears, blueberries, celery and walnuts to a small bowl and stir to combine.

In a separate bowl add the yogurt, lemon juice, Champagne and salt and pepper and stir to combine.

Pour the dressing over the fruit mixture and gently stir the mixture until all the fruit is coated.

Set lettuce leaves on a tray and put a spoonful of the salad mixture on the thicker end of each piece of lettuce. Keep platter on a bed of ice if you don’t plan to serve immediately. The salad could also be served with crackers or in a hollowed tomato.

TIP: Cocktail parties aren’t meant to be dinner parties.

Preparing small versions of several dishes will ensure everyone can find something they like and still leave feeling full.

{Retro-inspired recipes}

CHIPOTLE MEATLOAF CUPCAKES

SERVES 6 Modernize meatloaf by ditching the bread pan and creating cupcakes instead. This version is not only easier to serve and eat, but it is fun, too. Arrange the meat cakes on a platter and serve with mini-salad cups or prosciutto-wrapped asparagus.

2 cups mashed potatoes 1 cup Jack cheese 2 tablespoons diced green chilies 1/4 cup cilantro, chopped 1 tablespoon lime juice 1 pound ground beef 1 cup masa flour 1 egg 1/2 cup diced onions 2 cloves garlic, diced 3 tablespoons chipotle peppers in adobo sauce, diced 2 tablespoons adobo sauce 1 cup corn Salt and pepper to taste

Directions: 1. Preheat oven to 400 degrees F. While the mashed potatoes are hot add cheese, green chilies, cilantro and lime juice. Stir to combine. Add salt and pepper if needed. Set aside to cool. Add the remaining ingredients to a bowl and combine using your hands.

2. Spray a muffin tin with cooking spray and fill each tin with about one-half cup of meatloaf or about half of the tin.

Bake for 25 minutes. Remove the meatloaf and place each piece on a cookie sheet.

3. Using a pastry bag, pipe mashed potatoes over the top of each individual meatloaf. Bake for another 10 minutes or until the potatoes are slightly golden. Garnish with chopped cilantro and serve.

Note: Chipotle peppers can be really spicy. Cut the peppers open and remove the seeds to tone down the heat. Adjust the amount of peppers and adobo sauce to your preference.

SHEKNOWS ENTERTAINING ON THE ROCKS EDITION | 15 |

ENTERTAINING ON THE ROCKS

{Retro-inspired recipes}

PINEAPPLE UPSIDE DOWN CAKE SHOOTERS

POTPIE CANAPES

SERVES 8 The classic chicken potpie gets a makeover fit for entertaining. This bite-sized version is less filling than its larger counterpart but equally as satisfying. You could also make mini-pies by lining muffin tins with pie crust and filling them.

1 prepared pie crust dough or use your favorite crust recipe 2 cooked chicken breasts, diced into chunks 1/2 cup carrots, sliced 1/2 cup onion, diced 1/2 cup chopped asparagus spears 1 clove garlic, pressed

1/4 cup white wine 1/4 cup chicken broth 1/2 teaspoon dried thyme 1/2 cup half-and-half Olive oil Flour Salt and pepper to taste Chopped parsley for garnish

Directions: 1. Preheat oven to 350 degrees F. Roll the pie crust out so it is a little less than one-quarter-inch thick. Using a three-inch round (other shape of your choice) cookie cutter, cut as many circles as you can.

2. Transfer to a cookie sheet. Poke a few holes in the center using a fork.

Brush with olive oil and sprinkle on a little salt and pepper.

3. Bake for 5-10 minutes or until it is golden brown and crisp. Set aside.

In a small saute pan, add a little bit of olive oil and add onions, asparagus and carrots. Cook on medium to low heat until the onions are translucent and the carrots and asparagus are slightly tender. Add garlic at the end and cook for about one minute. Remove from heat.

4. In another pan, add chicken broth, white wine and half-and-half. Bring to a boil. Add about two tablespoons of flour and whisk to combine. Stir until it begins to thicken. Reduce heat and let simmer. Add more flour if necessary.

You want a pretty thick consistency.

5. Add chicken, thyme and vegetables to the sauce mixture. Stir to combine.

Let simmer allowing the sauce to thicken further.

6. When you are ready to serve, add a spoonful of the potpie filling to the top of each piece of pie crust. Garnish with a sprinkle of parsley and serve immediately. | 16 | SHEKNOWS COOKBOOKS

SERVES 18-20 After an evening filled with food and cocktails, dessert often gets overlooked.

People are either too full, or they are just having too much fun to stop and eat another thing. This dessert solves that problem because it is just enough for one person, cute enough to stand out and get your guests excited about indulging in a sweet treat.

12 (3 ounce) shot glasses with thick glass 1 yellow cake mix Vegetable oil and eggs as called for in the cake mix 12 small slices pineapple 12 maraschino cherries Brown sugar 6 tablespoons butter, melted

Directions: 1. Preheat oven to 325 degrees F. 2. Mix cake mix according to instructions on the box. Spray each shot glass with cooking spray.

3. Fill each shot glass about halfway with cake batter. Sprinkle brown sugar over the top of the batter. Gently set a piece of pineapple over the top and then the cherry. Drizzle one-half tablespoon of butter over each shot glass.

4. Bake for about 15-20 minutes, checking frequently. Let cool slightly and serve.

Note: You could also use small canning jars instead of shot glasses.