Book Description
This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo, and in a beautiful dining room. Cooking enthusiasts will enjoy both the quick and easy selections as well as the gourmet creations that are worth the time and effort. In addition to being a first-class cookbook, Savor the Moment is produced by the Junior League of Boca Raton and will raise funds to directly benefit numerous worthwhile community projects.


Excerpted from Savor the Moment; Entertaining Without Reservations by Dan Forer, Junior League of Boca Raton. Copyright © 1999. Reprinted by permission. All rights reserved
Shrimp with Cajun Remoulade Sauce Piquant marinated and grilled shrimp is a lovely start to any barbecue. Remoulade Sauce 1/2 cup mayonnaise 1 Tbsp. lemon juice 2 tsp. minced garlic 2 tsp. minced shallot 1 Tbsp. minced cilantro 1 Tbsp. minced parsley 1 Tbsp. minced chives 1/2 hard-cooked egg, chopped 1 Tbsp. chopped capers 1 to 2 tsp. Cajun seasoning Cayenne, salt and pepper to taste Shrimp 3 garlic cloves, chopped 2 tsp. lime juice 2 Tbsp. minced basil salt and pepper to taste vegetable oil 1 to 2 pounds large uncooked shrimp, peeled For the sauce, combine the mayonnaise, lemon juice, garlic, shallot, cilantro, parsley, chives, egg, capers, Cajun seasoning, cayenne, salt and pepper in a bowl and mix well. For the shrimp, combine the garlic, shallots, lime juice, basil, salt and pepper in a shallow dish. Add enough oil to coat the shrimp and mix well. Add the shrimp, stirring to coat well. Marinate in the refrigerator for 3 hours or longer; drain. Grill the shrimp until opaque and pink. Serve with the sauce. Serves four to eight

FROM THE PUBLISHER