Actress Ali Larter has penned a new cookbook, is Kitchen Revelry: A Year of Festive Menus From My Home to Yours, which is slated for release in September. The birth of her son Theodore in 2010 got her thinking about passions other than acting, which includes throwing dinner parties and other fun home events.
“After my son was born, I realized how much time I spend on set acting and how much I love that, but when I’m not on set, I’m usually throwing dinner parties or cooking and entertaining in some way,” the Heroes star says. “So I thought you know what, maybe I’ll try to put a book together, that sounds like kind of a fun thing to do in my off-time.”
The entertaining guide/cookbook was the result, with Larter noting that the work is ideal for women just getting into the hosting thing.
“I wish I had [this] when I was 25,” she says. “I threw some really horrible dinner parties when I was younger because I put so much stress and pressure on myself to make things prefect. What I’ve really learned is that no one really cares if things taste perfect. All they care about is having a great time and being together with friends and being invited into your home.”
Larter also has tips for getting your little ones interested in cooking.
“Start out with things that you love. At this point, I try to feed my son what we eat for dinner and expose him to really interesting, different foods. And if he doesn’t like it, it’s fine, it’s more about trying and thinking of food as a fun adventure.”
Check out this recipe from the actress:
Fig, Prosciutto and Mascarpone Crostini Serves 12
1 baguette, cut on slight diagonal into 24 slices
¼ cup extra-virgin olive oil 6 ripe fresh figs, stemmed, each cut crosswise into 6 slices (Substitute with any seasonal fruit if needed) 8 ounces thinly sliced prosciutto ¾ cup mascarpone cheese (about 6 ounces) Balsamic syrup, for drizzling Freshly cracked black pepper
Preheat the oven to 425°F. Arrange the baguette slices in a single layer on a large baking sheet. Brush the baguette slices lightly with olive oil. Bake until the slices are lightly golden brown, about 10 minutes. Remove from the oven and let the crostini cool to room temperature on the baking sheet.
Spread the mascarpone cheese over the crostini, dividing equally. Top each with a lightly folded slice of prosciutto, then a fig slice. Drizzle each generously with balsamic syrup and sprinkle lightly with cracked pepper and serve immediately.
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