EveryDay Feasts , the Junior League of Tampa's second cookbook in its Culinary Collection series, will debut this weekend at the league's holiday gift market, Stroll Through the Seasons.
The cookbook includes more than 100 recipes suitable for entertaining or everyday dining.
The first book in the series, Life of the Party , was published in 2002.
The gift market is open Friday through Sunday at the Tampa Port Authority, Cruise Terminal 3 (adjacent to Channelside). Hours are 10 a.m. to 7 p.m. Friday and 10 a.m. to 5 p.m. Saturday and Sunday. Admission is $5.
EveryDay Feasts is $17.95 and proceeds benefit the group's charitable causes. For more information about where to buy the book or the gift market, call 813 254-1734 or go to www.jltampa.org
Another bay area Junior League will release a book this fall. From Grouper to Grits: Delicious Fare with Coastal Flair is the first cookbook from the Junior League of Clearwater-Dunedin.
Grouper to Grits will debut at the 41st annual Art Harvest, which is from 9 a.m. to 5 p.m. Nov. 6 and 7 in Dunedin's Highlander Park. For more information about the book and Art Harvest, call (727) 738-5523.
Proceeds from the book, which costs $24.95, will support the FUN Bus, a joint project with the Pinellas County school system that provides transportation for classroom trips.
For fall entertaining, here are several appetizer recipes from EveryDay Feasts.
Blue Cheese and Chive Dip
4 ounces cream cheese, softened
2 ounces crumbled blue cheese
2 tablespoons sour cream
3 tablespoons dry white wine
2 ounces crumbled blue cheese
1 tablespoon finely chopped fresh chives
Dash of Tabasco sauce (optional)
Combine the cream cheese, 2 ounces blue cheese, the sour cream and wine in a blender or food processor fitted with a steel blade, and process until smooth. Spoon into a bowl. Stir in 2 ounces blue cheese, the chives and Tabasco sauce. Serve with vegetables, apple and pear slices or crackers.
Yield: 1 1/2 cups.
Mushroom Pate
8 ounces mushrooms, sliced
2 tablespoons butter
1/2 cup finely chopped scallion bulbs
1 1/2 teaspoons finely chopped fresh garlic
1/3 cup chicken broth
2 tablespoons butter, softened
4 ounces cream cheese, softened
2 tablespoons finely chopped scallion tops
Salt and pepper to taste
1 to 2 scallions, finely chopped
Chop the mushrooms in a food processor by pulsing 3 or 4 times. Melt 2 tablespoons butter in a large skillet over high heat. Add the mushrooms and saute for 2 minutes or until darkened. Add the scallion bulbs and garlic, and cook for 1 minute. Add the chicken broth and cook for 3 to 5 minutes or until the liquid evaporates, stirring frequently.
Remove the mixture from the heat and cool slightly. Add 2 tablespoons butter and the cream cheese, and mix well. Stir in the scallion tops and season with salt and pepper. Spoon into a serving dish. Chill, covered, for 8 hours or longer. Let stand at room temperature for 30 minutes to 1 hour before serving. Garnish with chopped scallions and serve with water crackers.
Yield: 1 1/2 cups.
Roasted Bar Nuts
1 pound of your favorite nuts, such as peanuts, hazelnuts, walnuts, pecans and almonds
2 tablespoons butter, melted
1 tablespoon dark brown sugar
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon cayenne pepper
Preheat the oven to 350 degrees. Spread the nuts on a baking sheet. Bake for 10 minutes or until toasted. Combine the butter, brown sugar, rosemary, kosher salt and cayenne pepper in a bowl and mix well. Add the nuts and toss to coat. Serve warm. You may freeze the nuts. Warm briefly in the oven or microwave before serving.
Yield: About 3 cups.
Garlic Cheese Spread
8 ounces extra-sharp white Cheddar cheese, shredded
1 bunch scallions, bulbs and tops, chopped
1/2 teaspoon garlic salt, or to taste
1/2 cup mayonnaise
Combine the cheese, scallions, garlic salt and mayonnaise in a bowl and stir gently, adding additional mayonnaise if necessary to bind the mixture. Serve with thin wheat crackers.
Yield: About 2 cups.
Brie and Apricot Phyllo Bites
1 8-ounce wedge Brie cheese, rind removed
30 frozen phyllo shells
1/2 cup (1 stick) butter, melted
2/3 cup apricot preserves
2 cups fresh or dried apricots, finely chopped
1/4 to 1/2 cup sliced almonds, or to taste
Preheat the oven to 350 degrees. Cut the Brie into 30 1/2-inch cubes. Arrange the phyllo shells on a baking sheet. Brush the phyllo shells with the butter. Bake for 5 minutes. Remove from the oven and let cool on the baking sheet. Spoon 1 teaspoon of the apricot preserves into each shell. Place a piece of the Brie in each prepared shell. Top with a small amount of the apricots and sprinkle with the almonds. Bake for 5 to 10 minutes or until the Brie is melted and beginning to brown. Serve warm.
