Around the Table: Recipes and Inspiration for Gatherings Throughout the Year
Martina McBride, Katherine Cobbs
Format: PDF / Kindle (mobi) / ePub
The widely acclaimed country music megastar Martina McBride invites fans into her home, her kitchen, and her family’s traditions in this, her first-ever book—a beautiful full-color illustrated collection of culinary celebrations, complete with cherished recipes and menus for cooking and entertaining at home.
One of country music’s most beloved singers, Martina McBride enjoys entertaining her millions of fans on the road. But at home she loves entertaining a different way, hosting her famous gatherings for friends and family. Beneath the glam, glitter, and wild success, Martina remains a farm girl true to her roots and the country hospitality with which she was raised.
Now, in her first ever book, Martina shares the inventive party ideas for all seasons that have made her a beloved entertainer at home. Each celebration is accompanied by Martina’s mouthwatering recipes, tips and tricks, practical menu planning advice, décor inspiration, and fun ideas for keeping guests entertained. A busy mom of three, Martina understands that hosting needs to be easy to be enjoyable, and all of her recipes come with cooking gameplans.
Dozens of stunning color photos invite readers into Martina’s home and around her table all through the year. With this delightful entertaining cookbook, fans everywhere can join in the fun, whether it’s a Red, White, and Blue Backyard Cookout, a Retro Valentine’s Day Supper Club or a night of Mistletoe and Martinis. Chock full of personal anecdotes and memories, this delightful keepsake is infused with Martina’s girl-next-door spirit and irresistible charm.
until the center is almost set. Run a sharp knife around the edge of the cheesecake to help prevent it from cracking as it cools. Let the cheesecake cool at least 30 minutes. Cover and chill in the refrigerator overnight. 5. To serve, remove the cheesecake from the pan and transfer it to a serving plate. Slice into 10 to 12 wedges and top each with a dollop of whipped cream and a sprinkle of crushed gingersnaps or finely crushed toffee bar. Tip: If you don’t have all the spices on hand and must
beat until blended. Add the flour mixture and oats and stir until blended. Stir in the chocolate chunks, � cup of the milk chocolate chips, � cup of the white chocolate chips, and the cranberries. 3. Drop the batter by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly browned. Cool on the sheets for 5 minutes, then transfer the cookies to a rack and cool completely. 4. In separate small bowls, microwave the
bruschetta topping, cover, and refrigerate. • Strain the Red Wine Sangria and arrange the bar with the garnish. ONE HOUR BEFORE THE PARTY • Arrange the prepared bread slices on platters and cover. • Stir the basil into the strawberry mixture for the Three Bs bruschetta topping and arrange in a serving bowl. • Stir the oregano and parsley into the Greek bruschetta topping and arrange in a serving bowl. • Stir the basil into the Italian bruschetta topping and arrange in a
wine. This is the menu we landed on and it was a hit! I know a little bit about wine, but I still have so much to learn, so for this party I relied on the experts. They guided me along, and made what might have been an intimidating process of creating a menu (especially by a nonexpert) very approachable (and delicious!). my red wine and vinyl playlist I’ve chosen vinyl albums that are iconic. Choose any songs off the album, one side, or the whole thing! Up to you! 1. Band on the Run (Paul
even cucumber. CHIPOTLE CREAM SAUCE Makes � cup If the chipotle sauce is too spicy for your taste, add more mayonnaise. Use any extra sauce on sandwiches, grilled corn, or roasted vegetables. 1 to 2 canned chipotles in adobo sauce 1½ cups mayonnaise Juice of 2 limes 1 teaspoon kosher salt Place the chipotles, mayonnaise, lime juice, and salt into a blender and blend until smooth. CONFETTI RICE Serves 10 to 12 3 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 to 2