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Holiday Entertaining: Serve It in Style
Let the party season begin!

Orange-Rosemary Baked Chicken
Roasted Vegetable Medley
Individual Chocolate Soufflés

Orange-Rosemary Chicken and Roasted Vegetable Medley

(Family Features) - Whether you're planning a banquet, small gathering or an intimate dinner, entertaining during the holidays can be festive, fun and satisfying.

Yes, you heard that right. It can be fun! Entertaining can also be easy and streamlined when you plan festive, flavorful, people-pleasing dishes that can go from the oven to the table in one step. Preparing, baking and serving in the same beautiful dish cuts down on preparation time and clean up efforts and helps you to enjoy your own party.

With elegantly coordinating tableware — consider Corelle® Scandia White(tm) embossed dinnerware pattern, and the fluted porcelain CorningWare® Scandia White oven-to-tableware collection — your culinary talents are showcased to best advantage. Combining form and function delivers tableware that's not only appealing but durable and multi-purpose. And the porcelain bakeware moves from kitchen to oven to table for time-saving one-dish meals that are just right for the holidays.

Consider serving up Orange-Rosemary Baked Chicken, which features citrus-and-herb scented pieces of roast chicken that taste like sunshine in the south of France. Presented at the table in a beautiful CorningWare roasting dish, the deliciously burnished poultry becomes the centerpiece of a simply elegant dinner. Or try Roasted Vegetable Medley, which blends colorful, caramelized vegetables. This medley delivers deep flavor, infused with garlic and herb aromas, all achieved through no-fuss roasting in a smart white porcelain dish that's the perfect foil to the colors offered by nature's bounty.

Then it's time for dessert. Enjoy smiles around the table as your guests inhale the scent of chocolate. Gather the "ooohs" and "aaaahs" of appreciation when you present individual chocolate soufflés, hot from the oven. These ethereal clouds of chocolate tower in shapely white porcelain ramekins that showcase the chocolate soufflé top hats.

Contemporary, Euro-styling in dinnerware and oven-to-table ware, particularly in an always-perfect white, is a style that's destined to become classic. Durable, break- and chip-resistant Corelle glass dinnerware is oven, microwave and dishwasher safe, and its latest design — the square shape — is up-to-the-moment contemporary. Add pieces from other designs for an eclectic mix-and-match table.

Carefree entertaining, with lots of style, can be your signature this holiday season.

Holiday Reflections Make Tables Bright

For a truly sophisticated table, play up light and movement rather than strong color.
Drape the table with sheer white fabric so it seems to float in the room. Then add a pale, gossamer topper in a festive color, like gold.
Keep it simple by using white, contemporary dinnerware, like Corelle Ultra Square, and oven-to-table pieces such as CorningWare Scandia White. If you don't have enough place settings, mix and match for fun.
Tie up napkins with satin or silken ribbons.
Put pale or white candles in clear votives or silvery candlesticks. Polish your silverware and use sparkling stemware, which will catch the candlelight.
On the mantel or sidebar, place a clear glass bowl on a mirror and fill it with reflective silver and gold holiday ornaments.

To check out the array of designs perfect for your holiday table, visit www.worldkitchen.com.

Orange-Rosemary Baked Chicken
Serves 4

2 tablespoons vegetable oil
1/2 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon grated orange zest
1 tablespoon fresh rosemary or 1 teaspoon dried
1/2 teaspoon salt
Dash white pepper
1 whole chicken (3 1/2 pound), quartered
Orange segments for garnish

In medium bowl, whisk together all ingredients except chicken. Place chicken in lightly sprayed or oiled baking dish. Cover chicken with marinade. Cover and refrigerate two hours, turning once. Allow chicken to come to room temperature before baking.

Preheat oven to 350°F. Bake chicken, skin side up, basting with juices once or twice until no longer pink in center, about 1 hour. Serve in baking dish, garnished with orange segments.

Roasted Vegetable Medley
Serves 4

1 green pepper, cut into 1 1/2-inch slices
1 red pepper, cut into 1 1/2-inch slices
1 medium-size sweet potato, cut into wedges
2 carrots, cut into 1/4-inch slices
1 small cauliflower, cut into 3/4-inch pieces
1 sweet onion, cut into wedges
6 whole garlic cloves, peeled
3 tablespoons olive oil, divided
1 tablespoon fresh rosemary, chopped, or 1/2 teaspoon dried
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
2 zucchini, peeled, cut into 3/4-inch pieces
6 white mushrooms, quartered
1 tablespoon fresh basil, chopped

Preheat oven to 400°F. In large bowl, place green and red pepper, sweet potato, carrots, cauliflower, onion and garlic with 2 tablespoons oil, rosemary, vinegar and 1/2 teaspoon salt; toss thoroughly to coat. Spread loosely in oiled baking dish; roast until vegetables are almost tender, about 20 minutes, stirring once. Toss zucchini and mushrooms with remaining oil and salt; add to baking dish, stirring to distribute evenly. Roast 10 to 15 minutes more, until all vegetables are tender and fragrant. Remove from oven; toss fresh basil with vegetables and serve in baking dish.

Individual Chocolate Soufflés
Serves 4

2 tablespoons plus 3/4 cup granulated sugar, divided
1/2 cup Dutch process cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate, finely chopped
1 tablespoon confectioners' sugar

Preheat oven to 350°F.

Coat four 7-ounce ramekins with cooking spray. Sprinkle with 2 tablespoons granulated sugar. Over medium heat, combine 1/2 cup granulated sugar, cocoa, flour and salt in a saucepan. Add milk slowly, stirring with a whisk until blended. Stirring constantly, bring to a boil and cook until thick. Remove from heat and let stand, about 3 minutes. Slowly stir in vanilla and egg yolks. Spoon chocolate mixture into a bowl and let cool.

Place egg whites in large bowl. Beat with mixer at high speed until foamy. Slowly add 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Slowly stir a quarter of the stiffened egg whites into chocolate mixture. Fold in remaining egg whites and chopped chocolate.

Spoon mixture into ramekins and bake 15 minutes or until set with tops puffed. Dust with confectioners' sugar and serve in ramekins.

SOURCE: Corelle Dinnerware and CorningWare Bakeware