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Adult Party Recipe Guide

Prawn & Snap Pea Salad with Giunger Dressing

You Will Need

  • Coarse salt and ground pepper

  • 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)

  • 1 pound peeled and deveined frozen medium shrimp, thawed

  • 4 scallions, white and green parts separated and thinly sliced

  • 1/4 cup vegetable oil, such as safflower

  • 3 tablespoons fresh lime juice

  • 1 medium carrot, coarsely chopped

  • 1 tablespoon coarsely chopped peeled fresh ginger

  • 1 large head Boston lettuce, torn into bite-size pieces

  • 2 red bell peppers (ribs and seeds removed), thinly sliced

 

  1. Step 1

    In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.

  2. Step 2

    Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper..

  3. Step 3

    In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Devil On Horseback

You Will Need

  • 8 slices bacon, cut into thirds

  • 24 prunes, pitted

 

  1. Step 1

    Preheat oven to 200C or 400F degrees. Line a large rimmed baking sheet with foil. Wrap bacon pieces around prunes and secure with toothpicks. Bake on sheet until bacon is browned, about 15 minutes, flipping halfway through. Serve warm.

Chocolate & Strawberry Thumbprint Cookies

You Will Need

  • 3/4 cup all-purpose flour

  • 1/4 cup unsweetened Dutch-process cocoa

  • 1/4 teaspoon salt

  • 2 ounces semisweet chocolate, chopped

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1/4 cup plus 6 1/2 teaspoons granulated sugar

  • 1 large egg yolk

  • 1/2 teaspoon pure vanilla extract

  • 4 ounces cream cheese, at room temperature

  • 2 tablespoons confectioners' sugar

  • 4 ounces strawberries (about 6 medium), stemmed and finely diced

 

  1. Step 1

    Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

  2. Step 2

    Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

  3. Step 3

    Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.

  4. Step 4

    Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

Rhubarb & Pistachio Pavlova

You Will Need

 

  • 1 3/4 cups sugar, divided

  • 1 tablespoon cornstarch

  • 4 large egg whites, room temperature

  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided

  • Coarse salt

  • 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces

  • 1/4 cup water

  • 1 1/2 cups heavy cream

  • 1 teaspoon pure vanilla extract

  • Chopped roasted unsalted pistachios, for garnish

 

  1. Step 1

    Preheat oven to 200 degrees. Stir together 1 cup sugar and the cornstarch in a small bowl. Beat together egg whites, 1 teaspoon lemon juice, and 1/4 teaspoon salt with a mixer on low speed until very frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 12 to 15 minutes, scraping down sides of bowl halfway through.

  2. Step 2

    Mound meringue onto a parchment-lined rimmed baking sheet and gently spread into a 7-inch circle, leaving a well 3 1/2 inches wide and 1 inch deep in the center. Bake until meringue is crisp on the outside and the texture of marshmallow on the inside, about 2 1/2 hours. (If meringue starts to brown, reduce oven temperature to 175 degrees.) Turn off heat and let meringue cool in oven at least 2 1/2 hours or up to overnight.

  3. Step 3

    Preheat oven to 400 degrees. Combine rhubarb, water, remaining 3/4 cup sugar, remaining tablespoon lemon juice, and a pinch of salt in a 9-by-13-inch glass baking dish. Bake until just tender, 10 to 12 minutes, spooning juices over halfway through.

  4. Step 4

    Carefully transfer rhubarb pieces (they will be very soft) to a parchment-lined rimmed baking sheet with a spatula; reserve juices. Let cool completely.

  5. Step 5

    Just before serving, beat together cream and vanilla until soft peaks form. Place meringue on a serving platter and fill with whipped cream. Top with rhubarb, and garnish with pistachios. Spoon over pavlova and rhubarb juices, and serve immediately.

  6. Step 6

    Bake at 350° for 10-12 minutes, until macaroons are golden brown.

  7. Step 7

    Cool for 1 hour and serve.

Grilled Chicken with Cucumber, Radish & Cherry Tomato Relish

You Will Need

  • 1/4 cup white-wine vinegar, plus more to taste

  • 1/4 cup water

  • 1 teaspoon sugar

  • 2 garlic cloves, smashed

  • 1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered

  • Coarse salt and freshly ground pepper

  • 1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice

  • 5 radishes, very thinly sliced

  • 8 ounces cherry tomatoes, halved, or quartered if large

  • 1 small red onion, cut into 1/4-inch dice

  • 6 boneless, skinless chicken breast halves (2 pounds)

  • Vegetable oil, for grill

  • 1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

 

  1. Step 1

    Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.

  2. Step 2

    Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.

  3. Step 3

    Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

 

Pan Tomate

You Will Need

  • 8 small ripe plum tomatoes, 6 cored and cut into 1/4-inch-thick slices lengthwise, 2 halved and seeded

  • 2 teaspoons fresh thyme leaves

  • 3 tablespoons fresh marjoram leaves, chopped

  • 1/4 cup extra-virgin olive oil, plus more for grill

  • Coarse salt and freshly ground pepper

  • 1 baguette, cut into 1/4-inch-thick slices on the bias

  • 4 garlic cloves, halved

  • Assorted toppings, such as anchovies, Serrano ham, marinated artichoke-heart quarters, or sliced hard-boiled eggs

 

  1. Step 1

    Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.

  2. Step 2

    Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.

  3. Step 3

    Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.

Grilled Asparagus & Ricotta Piza

You Will Need

  • 1/4 cup ricotta

  • 1/2 bunch asparagus, grilled

  • 1 tablespoon grated lemon zest

  • Herb Oil

  • Basic Grilled Pizza Dough

  • Coarse salt and ground pepper

 

  1. Step 1

    Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

  2. Step 2

    Stretch it: On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.

  3. Step 3                                                       Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

  4. Step 4                                                      Top it: Top with ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving

Asparagus Gruyere Tart

You Will Need

  • Flour, for work surface

  • 1 sheet frozen puff pastry

  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded

  • 1 1/2 pounds medium or thick asparagus

  • 1 tablespoon olive oil

  • Salt and pepper

 

  1. Step 1

    Preheat oven to 180C or 400F degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

  2. Step 2

    Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Pistachio & Rhubarb Youghurt Cake

You Will Need

  • 1 stick plus 1 tablespoon unsalted butter, room temperature, plus more for pan

  • 2 cups plain whole-milk yogurt

  • 1 pound rhubarb, trimmed and cut crosswise into 3-inch pieces

  • 1 1/2 cups granulated sugar, plus more for sprinkling

  • 1 3/4 teaspoons coarse salt

  • 1/2 cup shelled unsalted pistachios (2 1/4 ounces)

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 large eggs, room temperature

  • 1 1/4 teaspoons orange-blossom water or pure vanilla extract

  • 1/4 cup confectioners' sugar

 

  1. Step 1

    Preheat oven to 400 degrees. Butter an 8-inch-round, 2-inch-deep cake pan and line bottom with parchment; butter parchment. Place 1 cup yogurt in a fine-mesh sieve set over a bowl; let drain in refrigerator.

  2. Step 2

    Meanwhile, toss together rhubarb, 1/2 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon salt on a rimmed baking sheet. Roast, stirring once, just until tender, about 15 minutes. Reduce oven temperature to 325 degrees.

  3. Step 3

    In a food processor, finely grind pistachios. Add flour, baking powder, and remaining 1 1/2 teaspoons salt; pulse to combine. Beat together remaining 1 stick butter and 1 cup granulated sugar with a mixer on medium-high speed until light and fluffy. Beat in eggs, one at a time, then orange-blossom water. Reduce speed to low and beat in flour mixture in two batches, alternating with remaining 1 cup yogurt.

  4. Step 4

    Transfer batter to pan and smooth top. Arrange about half of rhubarb over top; refrigerate remaining rhubarb in syrup until ready to serve. Sprinkle cake with granulated sugar and bake until a tester inserted in center comes out clean, about 1 hour, 15 minutes. (If browning too quickly, tent with foil.) Let cool in pan on a wire rack 15 minutes. Run a small sharp knife around edges. Invert onto a cutting board, then immediately flip onto rack; let cool completely.

  5. Step 5

    Stir confectioners' sugar into drained yogurt. Chop remaining rhubarb and swirl into yogurt, along with some syrup. Serve cake with yogurt, drizzled with more syrup.

Goat Cheese with Arugula and Nasturtium Blossoms

You Will Need

  • 2 large logs (11 ounces each) fresh goat cheese, room temperature

  • 1 cup packed arugula, coarsely chopped

  • Freshly ground pepper

  • 1 1/2 cups loosely packed nasturtium blossoms (petals only), and leaves (optional), coarsely chopped

  • Crackers or thinly sliced baguette rounds, for serving

 

  1. Step 1

    Stir 1 goat cheese log until smooth. Mix in arugula, and season with pepper. Stir remaining goat cheese log until smooth. Mix in nasturtium blossoms, and leaves if desired, and season with pepper. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Place disks on a parchment-lined tray, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.

Raspberry Swirl Jelly Role

You Will Need

  • Unsalted butter, for pans

  • 3/4 cup all-purpose flour, plus more for pans

  • 3/4 cup cornstarch

  • 6 large eggs, separated

  • 3/4 cup plus 6 tablespoons granulated sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 1/4 teaspoon salt

  • Confectioners' sugar, for dusting

  • 1 1/2 cups heavy cream

  • 1/3 to 1/2 cup good-quality raspberry jam, strained

 

  1. Step 1

    Preheat oven to 160C or 350F degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.

  2. Step 2

    In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.

  3. Step 3

    Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.

  4. Step 4

    Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.

  5. Step 5

    Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.

  6. Step 6

    Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

Pistachio & Strawberry Puffs

You Will Need

  • All-purpose flour, for rolling

  • 1 sheet frozen puff pastry, thawed

  • 1/2 cup unsalted, shelled pistachios

  • 2 tablespoons sugar

  • 5 cups thinly sliced strawberries (about 1 1/2 pounds)

  • 1/4 cup apricot jam, warmed

 

  1. Step 1

    Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.

  2. Step 2

    Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.