Our third cookbook, Main Line Entertains, was published in the fall of 2005. Produced with the support of an impressive number of community and corporate sponsors, this cookbook takes a departure from the traditional comb-bound books as a beautiful coffee table style book. It includes over 200 recipes, many from the Main Line’s finest restaurants and culinary professionals, seasonal entertaining menu ideas, and creative party-planning tips. The Main Line Chamber of Commerce has endorsed it as “the official cookbook of the 21st century Main Line”.
Formal dinners are often occasions for guests of honor and formal toasting! The most honored guest sits in the seat to the right of the host. The second most honored seat is to the right of the co-host. – Page 153
Candy Bacon Dates
12 slices bacon
24 mejool dates
24 blanched whole almonds
Preheat the oven to 350 degrees. Cut each bacon slice into halves crosswise. Cook in a skillet until partially cooked through. Remove to paper towels to drain. Split each date and stuff with a blanched almond. Wrap each with a partially cooked bacon half and secure with a wooden pick. Place on a wire rack in a shallow baking pan. Bake for 30 minutes or until the bacon is crisp. Serve immediately. (You may assemble ahead, store in the refrigerator and then bake prior to serving.) Makes 2 dozen appetizers.
Raspberry & Brie Tartlets
1 (8-ounce) wheel Brie cheese
24 miniature phyllo shells
2 tablespoons raspberry preserves
72 sliced almonds
Preheat the oven to 350 degrees. Remove the rind from the cheese and cut the cheese into 24 small pieces. Place the phyllo shells on a baking sheet and fill each with a scant 1/4 teaspoon of the preserves. Top each with a small piece of cheese and 3 sliced almonds. Bake for 15 minutes or until the cheese melts. Makes 2 dozen tartlets.