As Abigail Kirsch knows after catering thousands of weddings, being a newlywed is all about beginning new traditions. One of the most pleasurable of those traditions is entertaining at home. But couples just starting to invite friends, family, and business colleagues for casual or more formal meals need some help in the kitchen, and Abigail Kirsch is here to offer her expert guidance.

In The Bride and Groom's First Cookbook, Abigail Kirsch introduced young couples to the delights of learning to cook side by side. Now, in her new book, she provides neophyte cooking couples with complete game plans for dinner parties, lunches, or brunches throughout the year. The menus, arranged seasonally, feature plenty of "Do-Ahead" suggestions, recipes that are easy and fun to prepare, and basic wine recommendations.

From a summer Pulled-Pork Barbecue to a fall Hearty Short Rib Dinner to an Apres Ski Pasta Supper for winter to a spring Baked Ham brunch, there is something here for every time of year and occasion. Even a first Thanksgiving can be nearly carefree when quick-cooking game hens are the more flavorful stand-in for turkey. For each season, too, there is a vegetarian menu. And separate chapters covering hors d'oeuvres and desserts make it simple to plan a cocktail or dessert party.

Veteran party-giver Abigail Kirsch also shares her know-how when it comes to decorating a table and serving food stylishly. With Abigail Kirsch's confidence-boosting advice, new couples will find at-home entertaining foolproof and enjoyable.

From the Hardcover edition.

Mix-and-Match Hors d'Oeuvres

Asian-Spiced Scallop Saté

KITCHENWARE: medium bowl, wooden spoons, 18 wooden skewers (3 to 4 inches long), paper toweling, sharp paring knife, baking sheet, pastry brush

PREPARATION TIME: 15 minutes

MARINATING TIME: 2 to 3 hours

COOKING TIME: 8 to 10 minutes

DO-AHEAD: Prepare through Step 4 up to 3 hours ahead.

Yield: 18 Hors d'Oeuvre

1 teaspoon ground cumin

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground coriander

1/8 teaspoon cayenne

1 1/2 teaspoons curry powder

2 teaspoons sugar

1 teaspoon salt

18 medium sea scallops, about 1 pound

1 recipe Asian Mustard Glaze (recipe follows)

Garnish: 1 bunch watercress, long stems removed

1. Preheat the oven to 350 degrees.

2. Blend the cumin, ginger, cinnamon, coriander, cayenne, curry powder, sugar, and salt together in the bowl with a wooden spoon.

3. Soak the skewers in cold water for 10 minutes, and dry them well with paper toweling.

4. Clean the scallops by stripping off the muscle that is attached to one side; use a sharp paring knife. Drop the scallops into the spice rub, tossing them with your fingers or two wooden spoons until they are entirely coated with the rub. Marinate in the refrigerator for 2 to 3 hours.

5. Thread one scallop onto the end of each wooden skewer. Arrange the skewers, I inch apart, on the baking sheet. Roast the scallops 5 to 8 minutes, until they are opaque in the center.

SERVICE: Brush the scallops with the warm Asian Mustard Glaze and arrange the skewers on a serving tray covered with a bed of watercress. Asian-Spiced Scallop Saté looks fantastic on a black enamel tray (omit the bed of watercress).

COOK'S TIP: Substitute a meaty white fish such as halibut, cut into 1-inch-square pieces, for the scallops.

Asian Mustard Glaze

KITCHENWARE: chef's knife, small heavy-bottomed saucepan, wooden spoon, pastry brush

PREPARATION TIME: 10 minutes

COOKING TIME: 5 minutes

DO-AHEAD: The glaze may be made ahead and stored in a covered container in the refrigerator for up to 2 weeks.

Yield: 1 Cup

2/3 cup apricot jam

1/4 cup fresh orange juice

1 tablespoon sesame oil

1 teaspoon chili oil

1 1/2 tablespoons Dijon mustard

2 teaspoons finely chopped fresh mint

1 tablespoon finely chopped fresh cilantro

1. Place all the ingredients in the saucepan and warm over medium heat until the glaze begins to simmer.

2. Cook the glaze, stirring occasionally with a wooden spoon, until all the ingredients have blended and the jam has completely melted, about 5 minutes.

3. Using a pastry brush, coat the Asian-Spiced Scallop Saté with the warm glaze before serving.

COOK'S TIPS: The glaze also adds a dimension of hot spice when brushed on grilled or broiled shrimp or halibut. If prepared in advance, warm it over medium heat before serving.

Garlicky Doused Shrimp

KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon

PREPARATION TIME: 30 minutes

MARINATING TIME: 4 to 6 hours

COOKING TIME: 1 minute

DO-AHEAD: Prepare and marinate the shrimp up to 6 hours ahead.

Yield: 18 Hors d'Oeuvre

The Shrimp

Pinch of salt

1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed

The Marinade

1 tomato, seeded and cut into 1/4-inch dice

1 yellow bell pepper, cored, seeded, and cut into small dice

1...

 

ABIGAIL KIRSCH's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook

From the Hardcover...