Lost or Desperate Entertaining Options

It’s that time of year again – the kiddies are back in school, the silly season is a distant memory, and the glow from your holiday is all but worn off. Don’t despair! It’s also time for your favorite TV shows to begin their new seasons. Plan a night in with friends to start 2006 with a bang! Here are a few ideas to get you started:

Option 1: Never seen Lost? Pick up the entire first season at your local video store, send out a funky invite, prepare a pitcher of tropical drinks to pair with a few summery nibbles and settle in for a Lost marathon.

Option 2: If the Desperate Housewives are more your style, send out a flirty and fun invite to the gang and plan a steamy night in for the season premiere. Need more heat? Fix up a few of our favorite spicy snacks and then cool down with a refreshing beverage.

Recipes

Pina Colada Punch

• 8 ounces well-stirred canned cream of coconut
• 2 1/2 cups unsweetened pineapple juice
• 1 1/2 cups light rum
• 2 cups ice cubes, or to taste
• a wedge of fresh pineapple with its leaves for garnish plus additional small, thin wedges for garnishing the drinks

1. In a blender, blend together (in batches if necessary) the cream of coconut, the pineapple juice, and the rum. Transfer the punch to a large pitcher and stir in ice cubes. Garnish the punch with the pineapple wedge. Garnish each drink with small, thin pineapple wedge.

**Leave out rum for a non-alcohol version.

Makes 6 servings.

Gourmet February 1993

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Strawberry and Peach Sangria

• 1 750 ml bottle of dry white wine
• 1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)
• 1 1/2 cups sliced strawberries
• 1 cup peach liqueur
• 3 peaches, each cut into 12 slices
• 1 large orange, cut crosswise into 6 slices
• 1 large lemon, cut crosswise into 6 slices
• 3 to 4 cups ice cubes

1. Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, and lemon slices in a large pitcher, smashing citrus juices slightly.
2. Let stand at room temperature for at least 2 hours or chill up to 4 hours. Serve sangria over ice.

Makes 8 servings.

Bon Appetit August 2005

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Cranberry Mojitos

• 1 bunch fresh mint, trimmed (about 1 cup)
• 1/2 cup sugar
• 1 3/4 cups light rum
• 1 1/4 cups fresh lime juice
• 3/4 cup frozen cranberry juice cocktail concentrate, thawed
• 2 10 ounce bottles of chilled sparkling water

1. Using a wooden spoon, mash mint with sugar in bottom of large pitcher. Add rum and lime juice, stir to dissolve.
2. Mix in thawed cranberry juice concentrate and sparkling water. Mix in 6 cups of ice.

Serves 6.

Bon Appetit November 2005

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Vietnamese Prawn Skewers

• 24 wooden skewers
• 1 stick lemongrass, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 tablespoons peanut oil
• 24 large prawns peeled and deveined, tails left in tact
• Dipping Sauce:
• 1 red chili, finely sliced
• 2 teaspoons palm or caster sugar
• 2 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice

1. Soak the skewers in water. Combine the lemongrass, garlic, and peanut oil. Add the prawns and toss to combine. Allow to stand for 2 hours.
2. For the sauce: Combine all ingredients, mixing to dissolve the sugar. Allow to stand for an hour to allow the flavours to infuse.
3. Preheat the barbecue. Cook skewers on the oiled grill plate for 5 minutes or until cooked. Serve with dipping sauce.

Makes 24 servings.

Garth Hale and Norman Pace; www.ninemsn.com.au/aww.

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Chicken Nachos

• 450g (3 cups) chopped cooked chicken
• 310g can red kidney beans, rinsed and drained
• 1 medium green capsicum, chopped
• 200g packet corn chips
• 185g (1 1/2cups) grated tasty cheese
• pinch paprika
• Spicy Tomato Sauce:
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1/2 teaspoon sambal oelek
• 820g canned tomatoes
• 1/2 teaspoon sugar
• 2 teaspoons ground cumin
• 2 tablespoons chopped fresh coriander
• Guacamole:
• 1 medium avocado
• 1 tablespoon lime juice
• 1 clove garlic, crushed
• 2 tablespoons sour cream

1. Combine chicken, beans, capsicum, and half the spicy tomato sauce in bowl. Place corn chips in a large ovenproof dish, top with chicken mixture and then remaining spicy tomato sauce. Sprinkle with cheese, bake at 180C about 10 minutes or until nachos are hot and cheese has melted. Serve topped with guacamole; sprinke with paprika.
2. Spicy Tomato Sauce: Heat oil in pan, add onion, garlic and sambal oelek. Cook, stirring until onion is soft. Add undrained, crushed tomatoes, sugar and cumin, simmer, uncovered about 10 minutes or until thickened. Stir in coriander.
3. Guacamole: Process avocado, garlic until smooth. Add sour cream, process until just combined.

Serves 4 to 6.

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Spicy Tomato Salsa

• 2 ripe tomatoes (10 ounces)
• 1/4 cup finely diced yellow onion
• 1 jalapeno pepper, seeded and finely diced
• 2 tablespoons chopped fresh cilantro
• Coarse salt and freshly ground pepper

1. Slice tomatoes in half, and scrape seeds into a bowl. Strain out seeds, and reserve liquid. Coarsely chop tomato halves.
2. Place tomatoes, tomato liquid, onion, jalapeno and cilantro in a bowl; stir to combine. Season with salt and pepper.

Makes 2 cups.

www.marthastewart.com

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