Dining out

Southern Living, Apr 1999 by Hurst, Andria Scott

Welcome springtime with good friends and great food. Serve supper on the patio, the deck, or near the garden, and let nature be your decorator. Dine amid an explosion of color provided by sweet peas and daisies. Or marvel at the many shades of green in your backyard.

Improvise to make the evening fun. Small flowerpots are handy holders for flatware and napkins. Set the mood with a variety of brightly colored serving pieces. Let our setting spark your imagination; use what you have on hand.

New cooks will like this easy menu-it's a piece of cake for experienced cooks. The whole meal can be made the day of the party, but for stress-free entertaining try these timesavers. Prepare both vinaigrettes and the French cream mold up to two days ahead. Make the goat cheese mixture for the dumplings and the punch a day ahead.

For worry-free rolls, separate 1 (12-ounce) can flaky biscuits; fold in half. Dip tops in melted butter, and place in lightly greased muffin pans. Sprinkle with poppy seeds. Bake according to package directions.

With this menu you're free to concentrate on friends and enjoy the seasonal sights and sounds. See page 204 for tips on preparing and garnishing Molded French Cream.

MOLDED FRENCH CREAM

Our highest rating goes to this silky smooth dessert

2 (8-ounce) containers sour cream

3 cups whipping cream, divided

1 1/2 cups superfine sugar

2 envelopes unflavored gelatin

1/2 cup cold water

2 (8-ounce) packages cream cheese, softened

2 teaspoons vanilla extract

1 tablespoon superfine sugar

Garnishes: crystallized violas, crystallized fresh mint leaves. sweet peas

WHISK together sour cream and 2 cups whipping cream in a medium saucepan; gradually add 1/2 cups sugar, whisking with each addition. Cook over low heat, whisking often, until warm. SPRINKLE gelatin over 1/2 cup cold water in a saucepan; let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves. Add to sour cream mixture.

BEAT cream cheese at medium speed with an electric mixer fitted with whisk attachment until light and fluffy. Gradually add sour cream mixture and vanilla, beating until smooth.

POUR into a lightly greased 8-cup mold or 2-quart bowl; chill until firm, or, if desired, up to 2 days. Unmold onto a serving platter.

BEAT remaining 1 cup whipping cream until foamy; add 1 tablespoon sugar, beating until soft peaks form. Spoon whipped cream into a pastry bag fitted with a star-- shaped tip. Pipe whipped cream around base of mold. Garnish, if desired. Yield: 16 servings.

Prep: 15 min., Chill: 4 hrs.

SOUTHERN FRESH FRUIT PUNCH

6 to 8 large lemons

4 to 6 large oranges

2 quarts water

1 1/2 cups sugar

8 regular-size tea bags

1 cup diced fresh pineapple

PEEL lemons and oranges; carefully remove and discard pith, reserving rind.

SQUEEZE juice from lemons to measure 11/2 cups; squeeze juice from oranges to measure 2 cups. Set juices aside.

BRING 2 quarts water and sugar to a boil in a large saucepan, stirring often; boil 1 minute. Pour over tea bags and rind; cover and steep 20 minutes.

DISCARD tea bags and rind, squeezing tea bags gently.

STIR in juices and pineapple. Cover and chill at least 2 hours. Serve over ice. Yield: about 3 quarts.

Prep: 40 min., Chill: 2 hrs.

Mrs. E. O'Brien

Richmond, Virginia

GOAT CHEESE DUMPLINGS

1/4 cup diced dried tomatoes In oil, drained

3/4 cup (6 ounces) goat cheese

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

3 tablespoons chopped fresh basil

1/2 teaspoon freshly ground pepper

16 won ton wrappers

Vegetable oil

Roasted Bell Pepper Vinaigrette Garnish: whole chile peppers

STIR together first 6 ingredients in a medium bowl.

PLACE 1 tablespoon cheese mixture in center of each won ton wrapper. Moisten won ton edges with water; fold in 2 opposite sides over filling. Fold over remaining sides, overlapping edges and pressing to seal.

POUR oil to a depth of 3 inches into a heavy saucepan; heat to 350. Fry dumplings in batches 2 to 3 minutes or until golden (do not overcook); drain on paper towels. Serve immediately with Roasted Bell Pepper Vinaigrette. Garnish, if desired. Yield: 6 to 8 servings.

Prep: 30 min., Cook: 6 min.

ROASTED BELL PEPPER VINAIGRETTE:

2 large red bell peppers

4 cup red wine vinegar

4 cup chopped fresh cilantro

2 garlic cloves

1 tablespoon sugar

1/2 teaspoon salt

1/2teaspoon pepper

1/2 cup vegetable oil

PLACE bell peppers on an aluminum foil-lined baking sheet.

BROIL 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until blistered.

PLACE bell peppers in a large heavyduty zip top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; discard seeds.

PROCESS bell pepper and next 6 ingredients in a blender until smooth, stopping once to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Chill, if desired. Yield: about 12/3 cups.

NOTE: Dumplings may also be served on a mixed green salad topped with grilled chicken and drizzled with Roasted Bell Pepper Vinaigrette.

Prep: 20 min.

ROASTED CHICKEN WITH POBLANO VINAIGRETTE AND CORN PUDDING

1 teaspoon ground cinnamon