Easy Entertaining for Beginners

Scones
Makes 12 scones
4 cups all-purpose unbleached flour
2 tablespoons baking powder
1/4 cup sugar
1 teaspoon salt
3/4 cup cold unsalted butter (1 1/2 sticks)
1 1/2 cups buttermilk
1 egg
1 teaspoon water
Preheat the oven to 425 degrees F. In a large bowl, mix together the flour, baking powder, sugar, and salt. Cut the butter into small pieces and cut it into the dry ingredients. To do this, use a pastry cutter or 2 butter knives and, using a crossing motion, keep cutting the butter into smaller pieces and blending it with the flour mixture until it is the size of small peas. Pour in the buttermilk and stir until a dough forms. If the dough is too dry, add more buttermilk, 1 tablespoon at a time. For tender scones, do not overmix.
Turn half of the dough out onto a floured surface and shape it into a 6-inch circle. Cut it into 6 wedges and place on an ungreased baking sheet, 2 inches apart. Repeat with the other half of the dough, for a total of 12 scones. For the egg wash, slightly beat the egg with the water in a small bowl. Using a pastry brush, lightly paint the top of each scone for a nice golden brown sheen after baking. Discard any unused egg wash. Bake for 18 to 20 minutes, until light brown.
Tip: If you do not have buttermilk, substitute 1 1/2 cups whole milk and 1 1/2 tablespoons lemon juice or white vinegar. Mix together and let sit for 5 minutes before using.

Faux Clotted Cream
Makes about 1 1/2 cups
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 cup sour cream
Beat the heavy cream with an electric mixer until medium-stiff peaks form. In the last few minutes of beating, add the powdered sugar. Turn the mixer off and, with a spatula, gently fold in the sour cream. Cover and refrigerate. Serve with the scones, alongside lemon curd and strawberry jam.

Lemon Curd
3 large eggs, beaten
1/2 cup lemon juice, fresh squeezed
1/2 cup butter, melted
1 cup granulated sugar
Mix butter and sugar until sugar is dissolved. Add eggs and lemon juice and place in double boiler over simmering water. Stir constantly for 12-15 minutes until thickened and color has darkened to a deep yellow. Cool, cover tightlty and refrigerate.

There is nothing like enjoying a warm slice of fresh bread from the oven. This bread is a satisfying addition to any easy entertaining dinner. The beer acts as the leavening agent. Be sure to purchase self-rising flour, not all-purpose.

3 cups self-rising flour
3 tablespoons sugar
1 can beer (any brand)

Pre-heat oven to 350 degrees. Spray loaf pan with cooking spray. Mix all 3 ingredients well and add to loaf pan. Bake for 40-45 minutes. Cool slightly and slice.

1 package (8 ounces) 1/3 less fat cream cheese, softened
½ cup (4 ounces) nonfat sour cream
1 (1.25 ounce package taco seasoning
2 (9 ounce) cans of bean dip
2 cups shredded lettuce
2 cups shredded low-fat cheddar cheese
1 medium tomato, chopped finely
1 (4.25 ounce) can of black olives, chopped and drained
3 jalapeno chiles, seeded, chopped finely

In a mixing bowl, beat cream cheese and sour cream until smooth. Mix in taco seasoning; set aside. Spread the bean dip in a large clear glass bowl or large platter. Spread the cream cheese mixture over the bean dip. Top with layers of lettuce, cheddar cheese, tomato, olive and chopped jalapenos. Serve with tortilla chips
.
TIP: You may add 3 mashed avocados mixed with 2 tablespoons of lime juice as another layer on top of the cream cheese mixture, if desired.

Serves 6-8

1 – 14.75 oz. can corn, drained
1 – 14.75 oz. can creamed corn
2 extra large eggs, beaten
1 – 8 oz. package corn muffin mix
1/2 cup butter or margarine, melted (1 stick)
1/2 cup light sour cream
1/2 cup low-fat ricotta cheese
1/2 teaspoon salt
freshly ground pepper, to taste
1 cup cheddar cheese, grated

Pre-heat oven to 350 degrees. Spray 9 x 13″ casserole or baking pan with cooking spray. In a medium bowl, mix all ingredients together except for cheese. Pour into pan and bake for 25-30 minutes. Sprinkle cheese on top and bake 10-15 minutes more or until butter knife inserted in the middle comes out clean.

Serves 8

1 tube refrigerated breadsticks
2 tablespoons butter, melted
1/4 teaspoon garlic powder

Bake breadsticks according to package directions. In a small bowl mix melted butter and garlic powder. When breadsticks are done, brush each with garlic butter and serve immediately.

2 lbs. small red potatoes, scrubbed and cut in half
1/4 cup olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon kosher salt
freshly ground pepper to taste

Pre-heat oven to 400 degrees. Bring a large pot of salted water to a boil and pre-boil potatoes until tender, 10-15 minutes. Drain and place in large mixing bowl. Add olive oil and rosemary and stir to coat well. Spray baking sheet with cooking spray. Spread on baking sheet and sprinkle with salt and pepper. Bake for 25 minutes; turn potatoes over halfway through cooking time.

Serves 8-10

2- 2 1/2  pounds potatoes, Yukon Gold, peeled, chopped into 1″ cubes
2 tablespoons butter
1 – 1 1/2 cups half-and-half or whole milk
2 cups Gruyere cheese, shredded
1 teaspoon oregano, chopped, fresh
1 tablespoon flat-leaf (Italian) parsley, chopped, fresh
Salt and freshly ground pepper

Place potatoes in medium saucepan and cover with cold water and bring to a boil. Simmer until tender, 18-20 minutes. Drain the potatoes and place in large bowl. Add the butter, half-and-half or milk. Mash with a potato masher, ricer or electric mixer. Do not over mix. Stir in the cheese and herbs and season to taste with salt and pepper.

2 tablespoons olive oil
2 tablespoons onion, finely chopped
2 cups long-grain rice
4 cups vegetable broth, purchased
1/2 teaspoon salt
1/3 cup pineapple pieces, finely chopped
1/3 cup fresh basil, finely chopped

Heat olive oil in large skillet and add onion, stirring for about 2-3 minutes until fragrant. Add rice. Cook, stirring constantly over medium heat until rice turns from translucent to milky white, about 4-5 minutes.

Add hot vegetable broth, cover and simmer for 18-20 minutes until liquid is absorbed. Stir in salt, pineapple and basil and serve in hollowed out halves of pineapple for a festive presentation.

Calypso Summer Veggie Grill

3 small zucchini squash, sliced
2 small yellow squash, sliced
2 tablespoons olive oil
1 small red onion, chopped
2 cloves garlic, sliced
2 tomatoes, chopped
1/3 cup feta cheese, crumbled
¼ cup fresh basil, torn
1 teaspoon Italian spice seasoning (optional)
Salt and pepper to taste

Toss zucchini, yellow squash and onion with olive oil and stir-fry on stove or in a pre-heated grill basket for 5-6 minutes. Add Italian seasoning and garlic and continue to stir-fry for 2 additional minutes. Remove from heat; add chopped tomatoes, basil and feta cheese. Salt and pepper to taste, toss and serve.

NOTE: This Veg Grill is also delicious served cold. Pack up for great picnic food.

Corn on the Cob with Lime Butter

8 ears corn, shucked, silks removed
1 tablespoon salt

Fill a large pot with cold water. Add salt and corn and bring to a boil. Turn off heat, cover and let sit for 10 minutes and serve.

Lime Butter
3 tablespoons butter, melted
2 tablespoons lime juice, freshly squeezed
Zest of 1 lime
¼ teaspoon cayenne pepper
¼ teaspoon salt
Combine ingredients in small bowl and serve with corn.