Latin Chic: Entertaining with Style and Sass
Hostesses Carolina Buia and Isabel González have been throwing parties with their signature Latin twists for years, not realizing that this phenomenon was taking hold across the nation. So the duo packed their bags and decided to share ten of their parties near and far, in places like New York, Miami, and Los Angeles, as well as Puerto Rico and Mexico.\ With gatherings that range from casual and intimate to full-blown and formal, Latin Chic gives true inspiration to party hosts everywhere, no...
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Hostesses Carolina Buia and Isabel González have been throwing parties with their signature Latin twists for years, not realizing that this phenomenon was taking hold across the nation. So the duo packed their bags and decided to share ten of their parties near and far, in places like New York, Miami, and Los Angeles, as well as Puerto Rico and Mexico. With gatherings that range from casual and intimate to full-blown and formal, Latin Chic gives true inspiration to party hosts everywhere, no matter what the occasion. Turn a pool party into a sexy tapas affair featuring shaken Coconut Martinis and recipes for Asparagus Spears with Aïoli Caviar Dip and Peruvian Tuna Ceviche.For fresh, healthful fare, look to "Latina Ladies Who Lunch." Try the Avocado Butter served on Cuban crackers, Cilantro Soup garnished with almonds, and Guava Coolers and Virgin Mojitos. And for a truly unforgettable night, you can't beat a Carnival-themed dance party, complete with Caipirinhas, Pisco Sours, Brazilian Moqueca, and Passion Fruit Mousse.But there's more to Latin Chic than just fabulous food. Carolina and Isabel offer up dozens of tips on decorating, music, attire, and more. Learn the significance behind many Latin traditions, from gaucho attire to cigar etiquette.Hundreds of full-color photographs capture the lush, vibrant spirit of the Latin world, transporting you to polo match in the Argentine pampa or a romantic seaside dinner in the Dominican Republic. Each chapter features the fashions of renowned Latin designers, including Carolina Herrera to Narciso Rodriguez.Let the parties begin with Latin Chic, and let Carolina Buia and Isabel González be your hostesses.
Latin Chic\ Entertaining with Style and Sass \ \ By Isabel Gonzalez \ HarperCollins Publishers, Inc.\ Copyright © 2005 Isabel Gonzalez\ All right reserved. \ ISBN: 0060738715 \ \ \ Diablitos a Caballo\ \ Malbec Prunes\ \ This recipe will make about 40 prunes\ \ I must credit Ana Maria Alvaro, a Chilean friend who hosts grand cocktail parties in Miami, for sharing this easy and tasty pasa palo, which is what we call hors d'oeuvres in Venezuela. While researching recipes for this book, Ilearned that Aussies and Brits also serve prunes wrapped in bacon. They call them "devils on horseback," a cute moniker that in Spanish translates to diablitos a caballo.\ Ingredients:\ 2 pieces star anise\ 1 cup red wine, preferably Malbec\ One 12-ounce bag pitted prunes (about 40)\ 5 ounces dried papaya, cut into forty ¼-inch by ½-inch matchstick pieces\ 20 bacon slices, halved\ \ Instructions: Soak 40 toothpicks in water for at least 20 minutes, then pat them dry. In a bowl large enough to hold the prunes, steep the anise in the wine. Preheat the oven to 350°F. Line a large sheet pan with aluminum foil. With a paring knife, make a small incision at one end of each prune and stuff each prune with a piece of papaya. Soak the prunes in the wine for about an hour, then drain. Wrap a bacon slice around each stuffed prune and secure with a toothpick. Place the prunes on the prepared sheet pan and bake, turning the prunes halfway through, for 15 to 18 minutes, or until the bacon is crisp. Serve warm.\ \ Valencia Martini\ \ Serves 2\ \ Traditional martinis call for vermouth, but I prefer sherry, which, like vermouth, is a fortified wine. Sherry comes from southern Spain, and in my house, my grandmother would sip chilled fino or manzanilla sherry before dinner. These are the driest types of sherry, so they work well in martinis. Sherry can also be sweet, such as cream and moscatel, which tastes best at room temperature to accompany desserts.\ Ingredients:\ 1 ounce dry sherry\ 4 ounces orange vodka, such as Grey Goose L'Orange\ 1 ounce orange liqueur, such as Cointreau\ 2 strips orange zest\ \ Instructions:\ Combine all the ingredients, except the orange zest, in a cocktail shaker with ice. Shake well and strain into chilled martini glasses. Garnish with orange zest.\ \ Continues...\ \ \ \ Excerpted from Latin Chic by Isabel Gonzalez Copyright © 2005 by Isabel Gonzalez. Excerpted by permission.\ All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\ Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site. \ \
