Easy Entertaining for Beginners

Serves 6-8
2 pork tenderloins
Olive oil
Salt & pepper

For Sauce
½ cup butter (1 stick)
1 ½ cups white mushrooms, sliced
½ cup gorgonzola blue cheese
1 cup light sour cream
½ cup Parmesan cheese, grated
1 tablespoon fresh Italian parsley, chopped finely

Take tenderloins out of refrigerator 30 minutes before roasting. Rub with olive oil and season with salt and pepper. Add to large frying pan over medium high heat and brown on all sides. Transfer to 325 degree oven and roast for 25-30 minutes. Remove, cover with foil and let rest for 10 minutes while making the Gorgonzola Mushroom Sauce.

Melt butter in sauce pan and add mushrooms. Sauté for 4-5 minutes, stirring occasionally. In a small bowl mix the Gorgonzola and sour cream with a fork, breaking up the blue cheese crumbles. Add the cheese and sour cream mixture into the mushrooms in the pan and lower heat. Stir constantly until melted. Stir in the Parmesan Cheese and add parsley, salt and pepper to taste. Remove from heat.

Slice tenderloins and serve immediately with Rich Gorgonzola Mushroom Sauce.

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.

Easter is right around the corner. I have put together this quick and easy entertaining menu that is appealing to both kids and adults alike. Invite your family and friends and if you have kids in attendance host an Easter egg hunt. Prepare about 8-10 eggs per child with toys and treats and hide them around your yard or house. Let the kids use their Easter baskets to gather the eggs and hide them in more obvious places for very young children.

Place Easter candy in different sizes of glass containers in a grouping for a fun and festive table centerpiece. Use robin eggs, marshmallow chicks, foil-wrapped chocolate eggs, jelly beans and other colorful candies. Use a sunny yellow or vibrant pink tablecloth or runner and white dishware, if you have it.

If you want more munchies, ask a guest to bring deviled eggs and/or fruit and veggies plus dip.

Have fun and don’t forget to take lots of photos!

Traditional Ham with Honey-Orange Glaze
Serves 8 – 10
1 – 4 to 5 pound ham
1 cup honey
2 tablespoons brown sugar
¼ cup orange juice
¼ teaspoon ground cloves

Pre-heat oven to 325 degrees. Bake ham for 1 hour 15 minutes. Spread glaze over ham with a barbeque brush and bake an additional 30-45 minutes. Let rest for 10 minutes, slice and serve. Warm any leftover glaze in small saucepan and serve with ham.

Gruyere Herb Mashed Potatoes
Serves 8-10
2 pounds potatoes, Yukon Gold, peeled, chopped into 1” cubes
2 tablespoons butter
1 – 1 ½ 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 a 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-in-half or milk. Mash with a potato masher or electric mixer. Do not over mix. Stir in the cheese and herbs and season to taste with salt and pepper.

Walnut Green Bean Salad
Serves 8
1 pound green beans, fresh, trimmed & cut in half
2 cups good quality croutons
2 tablespoons Parmesan cheese, freshly grated
½ cup walnuts
½ teaspoon oregano, fresh, chopped or ¼ teaspoon dried
1 teaspoon parsley (Italian) fresh, chopped
Zest of 1 lemon

In a medium saucepan, blanch the beans in boiling water with 1 teaspoon salt for 2-4 minutes. Drain in colander and immediately run cold water over the beans to stop the cooking process. Drain well.
In a 325 degree oven, toast walnuts on baking sheet for 2-5 minutes and cool. Make dressing.
In a large bowl, toss green beans with dressing. Add lemon zest, Parmesan, croutons and walnuts. Season to taste with salt and pepper and serve.

Dressing:
¼ cup olive oil
¼ cup walnut oil
¼ cup sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white onion, chopped finely or grated
½ teaspoon garlic, chopped finely
¼ teaspoon salt
Whisk ingredients together in a small bowl and add to green beans.

Strawberry Cream Squares
Serves 9
1 (16.5 oz.) roll refrigerated sugar cookie dough
4 cups strawberries, fresh, sliced
1 ¼ cups sugar
¼ cup water
Pinch salt
2 (1/4 oz.) envelopes unflavored gelatin (baking aisle)
1/3 cup cold water
1 cup whipped topping or whipped cream

Pre-heat oven to 350 degrees. Press half of the sugar cookie dough into the bottom of an 8 x 8 inch square baking pan. (Use the other half for cookies). Bake cookie crust for 15-20 minutes until golden brown. Cool.
In a small saucepan, bring strawberries, sugar, ¼ cup water and salt to a boil. Reduce heat and simmer for 5-6 minutes, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let thicken for 1-2 minutes and stir into strawberry mixture. Simmer until gelatin dissolves (about 1 minute) and remove from heat.
Cover and refrigerate until completely cool, 2 hours. Fold in whipped topping or whipped cream, refrigerate 1 more hour and spread over cookie crust. Cover and refrigerate for at least 2 hours. May be made one day in advance.