#227 - Entertaining with Christy Rost

Christy Rost, entertaining expert and co-host (with Carol) of Fort Worth Community Cable's Just Like Home, demonstrates how easy it is to entertain with wonderful fresh summer salads and delicious apple cranberry muffins. If you have any questions about these recipes, or would like more information, please visit Christy's website at: www.easyentertain.com.

Mango Mesclun Salad with Blackberry Vinaigrette

Serves 4 - 6

1 pound mesclun mix (mixed salad greens), rinsed and dried

2 mangos, peeled and sliced

1/4 cup extra virgin olive oil

2 tablespoons raspberry vinegar

2 tablespoons blackberry jelly

1 1/2 tablespoons blackberry liqueur (crème de mure)

salt & pepper to taste

1/2 cup fresh blackberries for garnish

Arrange field greens on individual salad plates and top with sliced mango. In a medium bowl, whisk together the oil, vinegar, jelly and liqueur. Jelly may not completely dissolve. Season with salt and pepper. Spoon dressing on salads and garnish with several blackberries.

Black Bean Salad

Serves 6 - 8

2 ears fresh corn

4 Roma tomatoes, seeded, diced

3/4 cup diced red onion

1/4 cup fresh lime juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

3/4 teaspoon salt

freshly ground pepper to taste

2 15-ounce cans black beans, rinsed, drained

1 15-ounce can Great Northern beans, rinsed, drained

1/3 cup chopped fresh cilantro

Remove husk and silk from corn, and place in pot with enough water to cover corn. Cover saucepan and bring to a boil. Reduce heat to medium-low and cook 5 minutes. Drain and cool. Cut corn from cob. In a large bowl, combine corn, diced tomatoes, onions and beans. Toss gently. In a small bowl, whisk together lime juice, olive oil, vinegar, salt and pepper. Pour mixture over bean salad. Toss mixture thoroughly. Add cilantro and stir to mix. Cover and refrigerate salad for several hour. Serve cold.

Apple Cranberry Muffins

Makes 14 - 16 muffins

2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg, preferably freshly grated

1/2 teaspoon salt

1/4 teaspoon allspice

6 tablespoons unsalted butter, melted

1 cup milk

2 eggs

1/4 teaspoon vanilla

1 cup peeled, chopped apple

1/3 cup dried cranberries

2 teaspoons sugar

2 tablespoons slivered almonds

In a large bowl, stir together dry ingredients until spices are thoroughly mixed. Stir in melted butter, milk, eggs and vanilla all at once. Add apples and cranberries, stirring just until mixed. Line muffin tins with paper liners. Fill muffin tins three-quarters full. Sprinkle tops of batter with sugar and almonds. Bake muffins in a pre-heated 400 degree oven for 18-20 minutes until muffins are golden brown and a tester comes out clean when inserted in center of muffins. Take muffins from oven and remove muffins from tins to prevent them from getting soggy. Serve muffins warm or cool on a wire rack.

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