Easy open-house buffet party
Try this delicious menu for drop-in guests (and get most of the work done ahead of time)
Cookbook author Peggy Knickerbocker suggests succulent, aromatic spice- and seed-encrusted pork tenderloins, accompanied by an hors d'oeuvre of tender little bay shrimp on endive leaves, flavorful roasted vegetables, and an escarole salad that stays crunchy for hours.
On a side table, she sets out a couple of surprising desserts: sliced oranges sprinkled with pomegranate seeds and fizzed up with sparkling wine, and a moist, almost black gingerbread made with Guinness stout.
Click ahead to get her recipes.
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Make extra and store in an airtight container for up to a few weeks--it's like money in the bank.
Prep and Cook Time: about 40 minutes, plus at least 1 hour marinating time.
Recipe: Spice-rubbed Pork Tenderloins
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