Spring garden party - includes recipes

Sunset, April, 1999 by Andrew Baker

Celebrate the season with a festive alfresco buffet

Although Helene Henderson caters parties for some of Hollywood's biggest names, her recipes are down-to-earth. Her own vegetable patch, in fact, inspired this casual but elegant meal, which she hosted in the garden for family and friends.

Kaleidoscopic tomatoes and potatoes, lanky beans, and fragrant herbs, including her trademark lavender (her company's name is Lavender Farms Catering), give the menu vivid color. Many do-ahead steps make it easy to set out the first tastes of spring.

Lavender Margaritas

PREP TIME: About 12 minutes

NOTES: For 10 servings, use the larger amounts of ingredients; whirl in batches, pouring each batch into a pitcher. Stir the coconut milk before measuring it. You can also use plain sugar or coarse salt to garnish glass rims.

MAKES: About 51/2 to 71/2 cups; 8 to 10 servings

3/4 to 1 cup tequila 1/3 to 1/2 cup blue curacao or other orange-flavor liqueur 3/4 to 1 cup canned coconut milk 1/4 to 1/3 cup lime juice 1 1/2 to 2 cups frozen unsweetened raspberries 1 1/2 to 2 cups frozen unsweetened blueberries 3 to 4 cups ice cubes 1 tablespoon sugar 1 teaspoon fresh or dried lavender blossoms Lime wedge Lavender sprigs, rinsed (optional)

1. In a blender, combine tequila, curacao, coconut milk, and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries, and ice. Whirl until margarita mixture is smooth and slushy.

2. Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly.

3. Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.

Per serving: 160 cal., 28% (44 cal.) from fat; 0.8 g protein; 4.9 g fat (4 g sat.); 12 g carbo (0.9 g fiber); 4.3 mg sodium; 0 mg chol.

Grilled Grapefruit-Rosemary Shrimp

PREP AND COOK TIME: About 45 minutes

NOTES: Use yellow or pink grapefruit juice, fresh-squeezed or bottled. To crush juniper berries, smash with the flat bottom of a glass or pan. Serve shrimp on basil butter orzo (recipe follows).

MAKES: 8 to 10 servings

1/4 cup grapefruit juice 1/4 cup orange juice 1 tablespoon minced or pressed garlic 1/4 cup olive oil 1 tablespoon crushed dried juniper berries (see notes) 8 to 10 rosemary sprigs (about 10 in.) with straight stems 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed

1. In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries.

2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig. Mince enough leaves to make 1 teaspoon; add to bowl. Reserve extra leaves for other uses.

3. Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and chill up to 2 hours.

4. Meanwhile, put rosemary stems in a bowl and cover with water.

5. Drain shrimp; discard marinade. Form i shrimp into a C and push thick end of a rosemary sprig through fat section, then through tail end of the shellfish. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among sprigs.

6. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Turn shrimp as needed to cook evenly until they are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes.

Per serving: 103 cal., 54% (56 cal.) from fat; 9.4 g protein; 6.2 g fat (0.9 g sat.); 2 g carbo (0 g fiber); 67 mg sodium; 69 mg chol.

Basil Butter Orzo

PREP AND COOK TIME: About 30 minutes

NOTES: If starting up to 4 hours ahead, cook and drain pasta (step 1), then immerse in cold water until cool; drain again, cover, and chill. Prepare peppers (step 2); cover and let stand at room temperature. Start at step 3 to complete dish.

MAKES: 8 cups; 8 to 10 servings

1 pound dried orzo pasta 1 red bell pepper (about lb.) 1 yellow bell pepper (about lb.) 1/2 cup (1/4 lb.) butter or margarine 1 1/2 cups lightly packed fresh bash leaves 2 cloves garlic, chopped 3/4 pound cherry tomatoes, rinsed (cut in half if wider than 3/4 in.) 1/4 pound crumbled feta cheese 1 jar (4 oz.) capers, drained

1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add orzo and cook just until tender to bite, about 10 minutes. Drain orzo and return to pan.

2. Meanwhile, rinse peppers; stem, seed, and finely chop.

3. In a food processor, puree butter, basil, and garlic.

4. Add butter mixture to orzo. Stir over medium heat until butter is melted and pasta is hot.

5. Stir in peppers, tomatoes, cheese, and capers. Pour onto a rimmed platter and serve hot, warm, or at room temperature.

Per serving: 307 cal., 38% (117 cal.) from fat; 8.6 g protein; 13 g fat (7.5 g sat.); 40 g carbo (2.9 g fiber); 536 mg sodium; 35 mg chol.

Grilled Baby-Potato Salad

PREP AND COOK TIME: About 1 hour and 25 minutes

NOTES: Use a combination of red, blue, and Yukon gold potatoes.

MAKES: 8 to 10 servings