Ali Larter - Kitchen Revelry A Year of Festive Menus from My Home to Yours

a year of festive menus from my
home to yours

ST. MARTINS PRESS
NEW YORK

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KITCHEN REVELRY. Copyright 2013 by Ali Larter. All rights reserved. Printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. For information, address St. Martins Press, 175 Fifth Avenue, New York, N.Y. 10010.

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Book design by Laura Klynstra

Library of Congress Cataloging-in-Publication Data available upon request.

ISBN 978-1-250-03635-3 (hardcover)
ISBN 978-1-250-03883-8 (e-book)

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First Edition: September 2013

10 9 8 7 6 5 4 3 2 1

To Hayes and Theodore,
illumination,
you make my heart soar.

A reveler is someone who loves sharing their passion for good times. A reveler is resourcefulovercoming obstacles with some sweat and a splash of sass. A reveler knows true lasting experiences are thoughtful, not expensive. A reveler is all about fabulous fresh foods, an adventurous spirit, and effortless styleone part Zen master, one part MacGyver, and two parts Rita Hayworth.

This book was inspired by a disaster: My first dinner party! I was a young, struggling actress living in a fourth-floor walk-up above Petes Tavern in New York City. I was trying to make new friends and had invited a few people over for dinner. In an attempt to make it a perfect evening, I planned an overly ambitious and complicated menu and soon realized I was in way over my head. My guests waited and waited; I could feel them getting hungrier by the minute. Stressed, I took refuge in libations. And it was only downhill from there: my air-conditioning broke, I burnt my hand trying to light a flamb, and just to add to the drama, a mouse ran across my living room! I was tipsy, burned, and totally embarrassed. After my guests left, having barely picked at their dinner, I called my mom and burst into tears, swearing never to host another dinner party again.

Well, I have gotten past that disastrous evening. In fact, I learned a lot from it. Whether acting in a movie or following a recipe I was consumed with getting it right and not messing up. I had always put a lot of pressure on myself. That night taught me to focus more on enjoying the process and to find beauty in imperfection. Nowadays I dont shy away from doing something because Im worried Ill fail or a dish wont come out right. I know now that had I let that disastrous evening stop me I would have missed out on so much! Thats what Kitchen Revelry is about: the process, not the outcome. So much happens around the dining room table: laughter, sharing, and even a little debauchery. So let this book inspire you to cook, invite friends over, and enjoy delicious food. Savor life.

My love of cooking started at a young age, growing up with fun-filled dinners with my family in Cherry Hill, New Jersey, where my mom made the kitchen the sanctuary of the house. As I grew older and my work took me to places from Italy to India, my horizons were broadened. All these places made culinary impressions, whether it was walking through Italian open-air markets, sitting in the kitchen of a Mumbai home, or talking to a baker on Spring Street.

The recipes in this book reflect these cherished moments, memories, and tastes. They reflect how I choose to celebrate the spirit of every occasion throughout the year. I photographed this book in my home with all my friends and family. Each occasion is built around a complete menu. Through laughter and tears, Ive experimented, carefully tested, and assembled them with my friend and partner on this book, Tracy Zahoryin. Weve eliminated the guesswork for you. These menus include my go-to recipes that you can whip up in an instant, my best of the best when you want to pull out all the stops, and my favorite entertaining ideas that are simple, chic and sexy.

Kitchen Revelry is a table full of luscious foods friends old and new. Its about looking up to see lipstick-smudged glasses, a sink full of dirty dishes, pools of wax dripping from burning candles, and creating the memories of a great time. Move forward fearlessly, trust your taste, and pop the next bottle of champagne!

September is back-to-school month, and since a reveler is a kid at heart and always willing to learn, this month we are going to cooking school. My cooking school is all my go-to recipes Ive been making for years, ones I pull out of my back pocket whether I want to enjoy the food alone or dazzle a crowd.

PARTY OF 2 TO 4

SERVES 2

Everyone should know how to make a perfect martini. So Bond. In goes the olive, out go your troubles.

Ice cubes

ounce dry vermouth (1 tablespoon)

6 ounces premium vodka ( cup)

2 Cerignola olives

Fill a cocktail shaker with ice. Add the vermouth and shake vigorously to coat the ice; pour out any remaining liquid. Add the vodka to the shaker and shake vigorously. Strain into two chilled martini glasses equally; add an olive to each glass and serve.