Entertain like you mean it!
People gather to share stories and food. Host a party
that your friends will remember long after they've
enjoyed your feast.
Food That Rocks: Favorite Recipes from the Hottest
Kitchens in Music
(FeatureSource) Why should the rich and famous have all
the fun? You too, can "party like a rock star."
"You can make your party truly authentic by preparing
recipes from the hottest kitchens (and tour buses) in
music," says Cindy Coverdale, co-author of Food That
Rocks: Favorite Recipes from the Hottest Kitchens in
Music (Conari Press). Coverdale is wife of rocker
David Coverdale, of the bands "Whitesnake" and "Deep
Purple."
Sarah McLachlan and Shania Twain (along with Patti
LaBelle, Ted Nugent and others) recently contributed to
this long-awaited cookbook. Readers can discover the
secret recipes of the stars, hear anecdotes from their
lives on the road and test their recipes at home.
Here are a few recipes to get you started:
Seems like everything Shania touches turns to
gold--or platinum. The Woman in Me soared to the
pinnacle of charts, and Come on Over, the most
successful female solo artist album of all time, sold an
astonishing 34 million copies worldwide. Follow this
famous vegetarian's homemade recipe for golden potato
roast.
Shania Twain's Potato Roast
4 large potatoes (peeled or unpeeled)
3 to 4 garlic cloves, sliced into slivers
4 tablespoons olive oil
1 tablespoon dry parsley flakes
1 bay leaf
1/2 teaspoon salt
Pepper to taste
4 tablespoons white cooking wine (optional)
1 teaspoon rosemary (optional)
Cut potatoes into quarters. Combine ingredients (add the
cooking wine and rosemary for variety) in a roasting pot
or Dutch oven. Toss until potatoes are covered evenly.
Place lid on pot and roast at 200-250 F if you want it
to roast slowly for a few hours (approximately 3 hours).
If you "want it quick," roast at 450 F for 45 minutes.
(Keep an eye on it in case your oven is really hot; it
may cook even faster.) Stir it after 15-20 minutes.
Makes 4-6 servings.
Sarah McLachlan's Currant Cake
This passionately talented Nova Scotian
singer-songwriter-guitarist-pianist has gained a devoted
following among fans. Her clever concoctions of folk-pop
confection have plenty of hearty food-for-thought laced
throughout. As the organizer of the Lilith Fair--a
spectacularly successful road show of the late 1990s
that celebrated emerging women in music--Sarah set the
stage for future greatness for herself and many other
female performers.
In addition to one of her finest offerings,
Fumbling Toward Ecstasy (which features the sweet
love ballad, Ice Cream), Sarah has outdone
herself many times with her tours, singles,
compilations, videos, soundtracks and even a poetic
cookbook contribution, Plenty. As for her recipe
contribution, it's a heavy cake full of molasses,
inspired by her mother.
Currant Cake
1/2 cup cream or half-and-half
1 heaping tablespoon molasses
3/4 cup butter
3/4 cup demerara (or dark brown) sugar
3 eggs
2 cups currants
2 2/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 325 F. Heat the cream and mix in
molasses. In a separate bowl, cream the butter until
light and fluffy. Gradually add the sugar. Add the eggs,
one at a time, beating well after each addition. Stir in
the cream and molasses mixture, then add the currants.
Sift the dry ingredients together and add to the wet
mixture. Pour into a greased loaf pan and bake for about
1 hour or until a knife inserted in the middle comes out
clean. Serves 6 to 8.
"Photo credit: www.zrstudios.com"
For more star recipes, get the book on Amazon.
Food That Rocks: Favorite Recipes from the Hottest
Kitchens in Music
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