Scott-Goodman - Happy hour at home : libations and small plates for easy get-togethers

Happy Hour at Home LIBATIONS AND SMALL PLATES FOR EASY GET-TOGETHERS BY BARBARA SCOTT-GOODMAN RUNNING PRESS PHILADELPHIA LONDON 2013 by Barbara Scott-Goodman Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call (800) 810-4145, ext. 5000, or e-mail . Library of Congress Control Number: 2012942525 E-book ISBN 978-0-7624-4877-7 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Barbara Scott-Goodman Edited by Kristen Green Wiewora Photography: Rita Maas Food Stylist: Adrienne Anderson Prop Stylist: Mariellen Melker Typography: Bodoni and Franklin Gothic Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.runningpresscooks.com A toast to all of my dear friends and family who helped me create this book! Cheers!

Lets meet for a drink is a welcome phrase that I often hear from friends who want to get together for an informal and sometimes impromptu evening. For obvious reasons, I always like to pick a spot that serves food at the bar in case that drink becomes a few more and the evening turns into a long, convivial night. Happily, many bars, from trendy city hotspots to sleepy small-town taverns, have re-vamped happy hour food and evolved from serving mundane snacks like salty nuts, popcorn, and chicken wings.

Their kitchens are sending out delicious and innovative dishes such as pulled pork sliders, crispy fried vegetables, and mini crab cake sandwiches for their hungry customers to savor while sipping cocktails. In fact, recently some of my most memorable meals have not come from dining at high-end restaurants or stylish bistros, but from eating at the bar. In these busy times, whats better than taking time to slow down and enjoy a well-made drink and a good bite to eat? Whether you stop by your favorite local watering hole for an after-work cocktail, glass of wine, or beer, or meet friends at a posh new spota snack, a nosh, a bite of something delicious is always welcome. So why not bring the happy hour home and enjoy a warm and relaxed evening? For a truly good time, get your friends together, and serve a few rounds of cocktails with some easy and elegant hors doeuvres. ). This book is a collection of recipes for snacks and small plates from all over the world that the at-home host can create to serve with cocktails.

They include classic and innovative American bar fare, European bites and tapas, Asian plates, spicy Latin dishes, and inventive and refreshing tastes from the Caribbean islands. There are also a number of recipes for cocktails that pair well with these happy hour dishes, and which are sure to appeal to beginner bartenders as well as experienced mixologists. This is not high-end, labor-intensive dinner party fare. This is straightforward food that is fun to make, eat, and enjoy with your family and friends. Whether you serve a few things to nibble on with cocktails before dinner, or choose to extend the happy hour and make a full-fledged meal with a variety of dishes, this food is sure to please cook and guests alike.

These savory olives are a wonderful alternative to the kind you get from a jar. These savory olives are a wonderful alternative to the kind you get from a jar.

I like to serve them as part of a cheese and salumi plate, and they are a perfect garnish for martinis. Look for good-quality, large green olives when making these. Makes 2 to 3 cups 8 ounces large green olives, such as Picholine, Cerignola, or Manzanilla1 tablespoon kosher salt1 tablespoon mixed whole peppercornsPinch of red pepper flakes4 garlic cloves, peeled and halved2 sprigs fresh rosemary2 sprigs fresh thyme1 small piece lemon peel1 cup dry vermouthcup olive oil Rinse and drain the olives, and set aside. Combine 1 cup of water with the salt, peppercorns, red pepper flakes, garlic, rosemary, thyme, and lemon peel in a saucepan, and bring to a boil, stirring so the salt dissolves. Remove from the heat. Add the vermouth and olive oil, and let cool to room temperature, stirring occasionally.

Stir in the olives, and transfer to a clean glass container with a tight-fitting lid. Cover, and refrigerate for at least 6 hours or overnight before using. The olives will keep in the refrigerator for up to 2 weeks. Bring to room temperature before serving.

These pickled onions are a cinch to make, and they are a fabulous garnish to a Gibson (). They also are an excellent addition to a relish tray or vegetable platter.

Makes about 2 cups 1 cups (about 10 ounces) small white pearl onions2 cups dry vermouth1 cup white vinegarcup granulated sugar1 tablespoon kosher salt1 teaspoon mixed whole peppercorns6 whole cloves Bring a large pot of water to a boil. Add the onions, and cook for 3 minutes. Drain in a colander, and rinse with cold water. Cut the root ends off of the onions, and gently squeeze the opposite end until they pop out of their skins. Put the vermouth, vinegar, sugar, salt, peppercorns, cloves and cup water in a 2-quart saucepan, and bring to a boil, stirring constantly until the sugar and salt dissolve. Add the onions, and cook for 2 minutes.

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