Savor the Moment: Entertaining Without Reservations

by Dan Forer (Photographer), Junior League of Boca Raton

Overview

This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo, and in a beautiful dining room. Cooking enthusiasts will enjoy both the quick and easy selections as well as the gourmet creations that are worth the time and effort. In addition to being a first-class cookbook, Savor the Moment is produced by the Junior League of Boca Raton and will raise funds to directly benefit numerous worthwhile community projects.

Product Details

ISBN-13:	9780967094403
Publisher:	Junior League of Boca Raton
Publication date:	12/31/2000
Pages:	288
Product dimensions:	9.21(w) x 10.25(h) x 0.97(d)

Table of Contents

Foreword
Chapter 1: Celebration Classics, Contemporary Twists: As Time Goes By: New Year's Eve
Chapter 2: Celebration Classics, Contemporary Twists: Wedding in a Secret Garden
Chapter 3: Celebration Classics, Contemporary Twists: A Yankee Doodle Dandy Day
Chapter 3: Appetizers and Beverages: Casting off the Day
Chapter 4: Breads and Breakfasts: On the Horizon: French Country Charm
Chapter 5: Soups, Salads and Sandwiches: Splendor in the Grass
Chapter 6: Entrees: A Night to Remember
Chapter 7: Pasta: Pastas del Sol: Dining al Fresco
Chapter 8: Vegetables and Sides: Barefoot Elegance
Chapter 9: Desserts: East Meets West

Recipe

Shrimp with Cajun Remoulade Sauce
Piquant marinated and grilled shrimp is a lovely start to any barbecue.
Remoulade Sauce
1/2 cup mayonnaise
1 Tbsp. lemon juice
2 tsp. minced garlic
2 tsp. minced shallot
1 Tbsp. minced cilantro
1 Tbsp. minced parsley
1 Tbsp. minced chives
1/2 hard-cooked egg, chopped
1 Tbsp. chopped capers
1 to 2 tsp. Cajun seasoning
Cayenne, salt and pepper to taste

Shrimp
3 garlic cloves, chopped
2 tsp. lime juice
2 Tbsp. minced basil
salt and pepper to taste
vegetable oil
1 to 2 pounds large uncooked shrimp, peeled

For the sauce, combine the mayonnaise, lemon juice, garlic, shallot, cilantro, parsley, chives, egg, capers, Cajun seasoning, cayenne, salt and pepper in a bowl and mix well.
For the shrimp, combine the garlic, shallots, lime juice, basil, salt and pepper in a shallow dish. Add enough oil to coat the shrimp and mix well.
Add the shrimp, stirring to coat well. Marinate in the refrigerator for 3 hours or longer; drain.
Grill the shrimp until opaque and pink. Serve with the sauce.
Serves four to eight