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Martha’s Entertaining – A Year of Celebrations


 

In this exquisite book, Martha Stewart welcomes you into her world, where she entertains in the expressive and beautiful style that she has made so famous. Whether a simple blueberry breakfast on a Sunday morning in Maine or a more lavish holiday dinner at Bedford, each of the gatherings is equally memorable, for what Martha cherishes above all is spending time and sharing delicious food with her family and friends.

 

Featuring elegant and casual affairs held throughout the year and a diverse collection of enticing recipes, Martha’s Entertaining shows us—in the broadest and most lovely fashion—what it really means to entertain and host today. From an afternoon Easter egg hunt for children to a festive Halloween dinner held inside her horse stable; from a sophisticated cocktail party on a friend’s yacht in New York Harbor to a spring garden fête amid the most glorious beds of peonies, all take center stage here. Martha’s parties offer a glimpse inside her beautiful homes. Each occasion is unforgettable and endlessly inspiring.

 

All of the events feature menus and stories for dreaming and planning, as well as delicious yet approachable recipes: Tomato and Gruyère Toasts, Tiny Tuna Burgers, Leek and Porcini Risotto, Wild-Mushroom Lasagna, Braised Short Ribs, Rhubarb Crumbles, and Chocolate Honey Ice Cream. You can mix and match the recipes to create your own distinctive occasion. Martha’s Entertaining is a new classic for hosts and home cooks of every generation.

 

 

“I have always loved entertaining friends, family, and business colleagues.
I approach all my entertaining — celebratory dinners, holiday feasts, cocktail parties, and weekend house parties — with an open mind, an enthusiastic spirit, and an inherent love of delicious food, carefully prepared and beautifully presented.”

—   Martha

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Vacherin

Serves 10; From Dinner Party Desserts

6……..large egg whites, room temperature

1 ½      cups granulated sugar

2……..teaspoons pure vanilla extract

1 ½      cups heavy cream

2……..tablespoons confectioners’ sugar, plus more for dusting

12……ounces fresh raspberries, preferably a mixture of red and gold (about 3 cups)

 

Preheat oven to 200° F, with racks in upper and lower thirds. Using an inverted 9-inch round cake pan as a guide, trace a 9-inch circle on each of two pieces of parchment. Place each sheet, marking side down, on a baking sheet.

 

With an electric mixer on medium-high speed, whisk egg whites to soft peaks. Reduce speed to medium, and add ¼ cup granulated sugar, mixing to combine, then gradually add remaining 1 ¼ cups granulated sugar, 1 tablespoon at a time, and mix until whites are very stiff and glossy. Add 1 teaspoon vanilla; mix just until combined.

 

Divide batter between traced circles, and use an offset spatula to spread evenly to the edges. Bake meringues until dried and crisp on the outside but still white, about 3 ½ hours, rotating sheets from top to bottom and front to back every 30 minutes. Reduce oven to 175° F if meringue starts to brown. Transfer sheets to wire racks, and let cool completely.

 

Combine cream, remaining 1 teaspoon vanilla, and the confectioners’ sugar in a chilled metal bowl; whip until stiff peaks form. Cover with plastic wrap, and refrigerate until ready to use.

 

To assemble vacherin, place one meringue circle on a serving plate, and spread half of the whipped cream over it. Sprinkle with two- thirds of the berries. Place remaining meringue circle on top, spread whipped cream in the middle, then sprinkle with remaining berries. Serve immediately, cutting into wedges with a serrated knife.

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Vanilla-Bean Pastry Cream

Makes about 1 cup

¼    cup sugar

2    tablespoons cornstarch

1    cup milk

1    vanilla bean, split lengthwise

2    large egg yolks

1    tablespoon unsalted butter, cut into small pieces

Pinch of salt

 

In a saucepan, whisk together sugar and cornstarch until blended; stir in milk. Scrape vanilla seeds into milk mixture, then add the pod. Whisking constantly, bring to a simmer over medium heat.

 

Whisk egg yolks until blended in a bowl. While whisking, slowly add about half the hot milk mixture to temper the egg yolks, then pour back into pan with remaining milk mixture. Bring to a simmer over medium- high heat, whisking constantly. Reduce heat and simmer, stirring constantly, until thick enough to hold its shape when lifted with the spoon, about 3 minutes. Remove from heat.

 

Strain through a fine sieve into a bowl, pressing with a flexible spatula to extract as much liquid as possible; discard solids. Stir butter and salt into warm pastry cream until incorporated. Let cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.

 

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Pâte à Choux Puffs

Makes about 3 dozen

Do not use extra-large eggs or the dough will become too runny and will not puff when baked.

1          cup water

½        cup (1 stick) unsalted butter

1          teaspoon granulated sugar

………Pinch of salt

1 ¼     cups  all- purpose flour

5          large eggs, plus 1 large egg

………beaten with 1 tablespoon water, for egg wash

1          tablespoon coarse sanding sugar, for sprinkling (optional)

 

Preheat oven to 325° F, with racks in upper and lower thirds. In a heavy saucepan, bring the water, butter, granulated sugar, and salt to a boil over medium- high heat. Remove from heat, and add flour all at once, stirring vigorously until dough forms a ball and pulls away from the side of the pan.

 

Transfer mixture to a mixing bowl, and beat with an electric mixer on low speed until it is slightly cooled, about 2 minutes. With mixer on medium speed, add 4 eggs, one at a time, beating until incorporated after each addition. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. Lightly beat another egg, and add a little at a time, just until batter forms a string.

 

Transfer batter to a pastry bag fitted with a plain ½ -inch tip (such as Ateco #806). Pipe 1 ½ -inch rounds, 1 inch apart, onto parchment-lined baking sheets. Brush egg wash over puffs, and sprinkle evenly with sanding sugar, if desired.

 

Place in oven and immediately raise heat to 375° F. Bake until puffed and deep golden brown, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes. Transfer to a wire rack, and let cool completely. (Puffs can be stored in airtight containers at room temperature up to 1 day, or frozen up to 1 month.)

 

Transfer pastry cream to a piping bag fitted with an 1⁄8 inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.

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“Recipes reprinted from the book Martha’s Entertaining: A Year of Celebrations by Martha Stewart. Copyright © 2011 by Martha Stewart. Published by Clarkson Potter, a division of Random House, Inc.”


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