frazzled cook, that is! All too often, today's hosts and hostesses squeeze a dinner party into their lives for obligatory rather than pleasurable reasons.

After a hard day's or week's work and the inevitable round of domestic responsibilities, mounting a dinner party may be the last straw -- not least because the cook spends all his or her time, both before and after the guests arrive, in the kitchen. What fun is that? With busy or disorganised cooks in mind, seasoned dinner party veteran and author Michele Braden has written a terrific cookbook -- now available at the Bermuda Library -- whose title says it all: "Fast and Fabulous Dinner Parties''.

In addition to whole menus with complimentary wine lists, and all kinds of practical advice, Ms Braden shows how to plan parties, stock the pantry, set eye-catching tables, and make dinner parties magical. Best of all, she gives explicit timetables for advance preparation, thus putting an end to the "absent'' host or hostess routine.

Here's a sample menu with recipes and preparation times: MENU Garlic and Feta Tartlets Pea Pod, prosciutto, and papaya salad Sliced baguettes with sweet butter Butterflied leg of lamb with red wine-rosemary sauce Orzo and bulgur with artichoke hearts Asparagus with dill-caper sauce Zabaglione mousse with strawberries and almonds Lemon-butter thins Wines Chardonnay or champagne Merlot Rose champagne FAST AND FABULOUS TIMETABLE Up to six months in advance and frozen: Lamb stock; Marinade; Red wine-rosemary sauce.

Up to three months in advance and frozen: Garlic and feta tartlets.

Up to one month in advance and frozen: Zabaglione.

Five days in advance and refrigerated: Vinaigrette for salad.

Four days in advance and refrigerated: Lamb stock.

Three days in advance and refrigerated: Marinate the lamb; Red wine-rosemary sauce.

Two days in advance and refrigerated: Garlic and feta tartlets; Dill-caper sauce; Zabaglione; Lemon butter thins; Thaw frozen prepared-ahead foods.

One day in advance and refrigerated: Start orzo and bulgur with artichoke hearts; Mascerate strawberries; Blanch asparagus; Wash salad greens.

Party Day: Bake tartlets; Pea pod, prosciutto, and papaya salad; Roast lamb; Finish orzo and asparagus; Assemble dessert; Warm bread.

GARLIC AND FETA TARTLETS Yield: enough to fill about 36 tartlets Filling 6 to 8 cloves garlic 1 cup medium-dry sherry 1 cup heavy cream 2 large eggs, plus 1 large yolk 1 cup crumbled feta cheese Freshly ground black pepper to taste 1 cup minced sun-dried tomatoes Tartlet shells (recipe follows) ( This is an hors d'oeuvre with world class flavour!) PRE-HEAT oven to 350 degrees F.

Put garlic and sherry in a small saucepan. Simmer, covered, over medium heat, until garlic is tender -- about 15 to 20 minutes, adding more sherry if needed. Stir in cream, increase heat, bring to a boil. Cook until mixture thickens and reduces by one half. Stir frequently.

Meanwhile, combine eggs, egg yolk and feta in a bowl or food processor fitted with a metal blade. While mixing or with machine running, slowly add garlic-sherry mixture. Season with pepper.

Place several pieces of sun-dried tomato in each pre-baked tartlet shell then top with the feta mixture. Bake for about 30 minutes or until a toothpick comes out clean.

Fast: Can prepare filling up to two days in advance and refrigerate. Can flash-freeze assembled tartlet for up to three months. Cook frozen, adding about 10 minutes to the baking time.

TARTLET SHELLS Yield: about 36 2 cups all-purpose flour 10 2 tablespoons (11 sticks) unsalted butter, frozen, cut into small pieces 1 teaspoon salt 1 cup ice water 1 large egg white, lightly beaten Using the food processor makes this unbelievably easy! COMBINE flour, butter and salt in a food processor fitted with a metal blade until it resembles coarse cornmeal. Slowly add ice water through the feed tube while machine is running. Process until pastry begins to form a ball. Remove, wrap pastry with plastic wrap and chill in the freezer for about 10 to 15 minutes. Pre-heat the oven to 450 degrees F. Roll out dough onto a lightly floured surface to a thickness of about 1 inch and cut into circles using a wine glass or 11 to 2-inch cookie cutter. Fit the circles into ungreased mini-muffin cups. Brush with the beaten egg white and bake for about 8 minutes or until almost fully baked and lightly browned.

Fast: Can prepare up to two days in advance and refrigerate, or freeze for up to three months. No thawing necessary.

PEA POD, PROSCIUTTO, AND PAPAYA SALAD Yield: 6 to 8 servings Vinaigrette 1 cup extra virgin olive oil 1 cup red wine vinegar 1 to 1 teaspoon Dijon mustard 1 to 2 cloves garlic Salt and freshly ground white pepper to taste Assembly 1 lb. pea pods, strings removed 1 to 2 papayas, peeled, seeded, thinly sliced 1 lb. prosciutto, thinly sliced and minced Watercress leaves A wonderful combination of flavours, colours and textures.

COMBINE all vinaigrette ingredients in a food processor fitted with a metal blade, or in a blender. Buzz, taste and adjust seasonings.

Bring a large pot of salted water to a boil. Add the pea pods and blanch for just a few seconds, until they turn a deeper shade of green. Remove to a colander and place under cold running water to stop the cooking process and preserve their colour. Drain when pods are cool to the touch.

On individual salad plates, arrange pea pods and papaya slices. Sprinkle prosciutto and watercress leaves on top and drizzle with vinaigrette.

Fast: Can prepare salad up to four hours in advance and refrigerate. Can prepare dressing up to 5 days in advance and refrigerate.

ASPARAGUS WITH DILL-CAPER SAUCE Yield: 6 to 10 servings 11 to 2 lbs. fresh asparagus, trimmed Dill-Caper Sauce (recipe follows) This represents a perfect combination of flavours. Believe me...it is well worth the calories! BLANCH asparagus in a large pot of boiling water until they reach the desired degree of tenderness -- about four to five minutes for crisp cooked. Remove and serve with the sauce drizzled over top, or serve separately.

Fast: Can prepare through step one up to one day in advance if you under-cook the asparagus and refresh them immediately. To refresh them, plunge them into ice water or place them in a colander set under cold running water until they are cool to the touch. This stops the cooking process and locks in the colour.

Before serving, finish cooking in boiling water for a few minutes or in the microwave.

DILL-CAPER SAUCE 1 lb. (2 sticks) unsalted butter 6 large egg yolks 1 cup minced fresh dill 1 cup capers, rinsed and drained 1 teaspoon Dijon mustard 1 shallot, minced Several drops hot pepper sauce Salt and freshly ground white pepper to taste Fresh lemon juice to taste This is one of many variations of Hollandaise sauce. With the advent of the food processor this type of sauce becomes a snap! HEAT butter in a skillet or microwave until bubbly.

Meanwhile, process egg yolks with dill, capers, mustard and shallot in a food processor fitted with a metal blade until yolks are lemon-coloured. Slowly add the hot, melted butter through the feed tube while the machine is running, then season with salt, pepper and lemon juice.

Fast: Can prepare up to one hour in advance and keep warm in the food processor with the lid on and covered with a thick turkish towel, or in a thermos bottle. Can prepare up to two days in advance and refrigerate. To reheat, place in a larger bowl of hot water and warm gently, or on top of a double boiler over simmering water, whisking frequently.

BUTTERFLIED LEG OF LAMB WITH RED WINE-ROSEMARY SAUCE Yield: 6 to 8 servings Marinade 11 cups olive oil 1 cup soy sauce 1 cup minced fresh parsley 1 cup dry vermouth 8 green onions, minced 1 onion, chopped 1 cup packed fresh mint leaves, minced 4 to 6 tablespoons fresh lemon or lime juice 10 to 20 cloves garlic, pureed 1 cup orange-flavoured liqueur 1 cup Dijon mustard Minced fresh or dried rosemary to taste One 8- to 10-lb. leg of lamb (have the butcher butterfly and bone it) 1 cup dry red wine Red wine-rosemary sauce (recipe follows) Once you prepare a butterflied leg of lamb, you will never do one any other way. It cooks much faster and the meat is moister and more flavourful. If you aren't in the mood to make a sauce, it is delicious without, or simply served with the deglazed juices.

COMBINE all marinade ingredients in a food processor fitted with the metal blade, in a blender, or in a bowl, then pour over the lamb. Refrigerate and allow to marinate for 24 to 48 hours, turning meat from time to time.

Bring lamb to room temperature. Pre-heat oven to 400 degrees F. Remove lamb from the marinade and pat dry with paper towels.

Place lamb in a roasting pan and place in oven. Reduce temperature to 350 degrees F. Cook until an instant-read meat thermometer registers 125 degrees to 130 degrees F. for rare, or to the desired doneness. This should take about 10 minutes per pound.

Place lamb on a platter, tent with aluminum foil, and allow meat to rest for about 20 minutes before carving.

Meanwhile, set the roasting pan over high heat, after pouring off any fat that may be in pan. Add red wine and stir to loosen the cooked bits. Let reduce a bit, then stir into the red wine sauce or serve with the lamb.

Fast: Can marinate lamb for up to three days in advance and refrigerate. Can freeze the marinade for up to six months. Thaw in the refrigerator for two days or at room temperature for about four hours.

RED WINE-ROSEMARY SAUCE Yield: about 2 cups 2 tablespoons unsalted butter 2 cloves garlic, minced 2 shallots, minced 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard 1 cup dry red wine 2 cups lamb stock (recipe follows) or beef broth 1 to 1 teaspoon dried thyme 1 tablespoon dried rosemary Salt and freshly ground white pepper to taste MELT butter in a large, heavy saucepan, saute garlic and shallots over low heat until tender. Stir in flour, cook over low heat, whisking, for one minute. Whisk in mustard, wine and stock, along with seasonings. Bring sauce to a boil over high, reduce heat to low. Cook until flavours develop and sauce thickens enough to coat the back of the spoon. Taste and adjust the flavours.

Fast: Can prepare up to three days in advance and refrigerate, or freeze for up to six months. Thaw in the refrigerator for two days or at room temperature for about eight hours.

LAMB STOCK Yield: 11 to 2 quarts 4 lamb shanks 1 to 1 carrot, chopped 1 onion, chopped Celery leaves from 1 bunch of celery, chopped 2 to 4 cloves garlic, peeled 1 bay leaf 10 black peppercorns 1 teaspoon dried thyme 2 cups dry red wine PRE-HEAT oven to 400 degrees F. Place lamb and vegetables in a roasting pan and cook until nicely browned, about one hour. Transfer browned mixture to a medium-size stock pot along with bay leaf, peppercorns, and thyme. Add enough water to cover everything by at least one inch. Deglaze roasting pan with the red wine by bringing to a boil and cooking over high heat while stirring to dissolve any of the brown bits clinging to pan bottom. Add mixture to the stock pot. Bring to a boil, reduce temperature to its lowest setting and cover the pot. Cook for four to eight hours, or until flavours develop to your liking. Skim off scum that will form, using a strainer, from time to time.

Strain stock and transfer it to a metal bowl. Chill in the refrigerator to congeal the fat, then remove and discard.

Fast: Can prepare up to four days in advance and refrigerate, or freeze for up to six months. Thaw in the refrigerator for two days or at room temperature for about eight hours.

ORZO AND BULGUR WITH ARTICHOKE HEARTS Yield 8 to 10 servings 4 tablespoons (1 stick) unsalted butter 2 to 3 shallots, minced One to two 6-oz. jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved and hearts coarsely chopped 2 cups orzo, cooked according to package instructions 3 cup bulgur, cooked according to package instructions 1 cup minced fresh parsley Freshly ground white pepper to taste Freshly grated Parmesan cheese for garnish Here we use rice-shaped pasta and cracked wheat as if they were rice, to create a flavourful pilaf variation. Fabulous with lamb! MELT butter and saute shallots in a large skillet over medium-high heat until tender. Stir in artichoke hearts, along with reserved marinade, orzo, bulgur and toss well. Stir in parsley, white pepper and Parmesan.

Fast: Can prepare up to one day in advance and refrigerate. Reheat in the oven, microwave, or on top of a double boiler.

ZABAGLIONE MOUSSE WITH STRAWBERRIES AND ALMONDS 8 large egg yolks at room temperature 2 cup sugar, plus extra for strawberries 3 cup marsala, Madeira, or sherry, warmed, plus extra for strawberries (optional) Freshly grated nutmeg to taste Grated zest of 2 to 4 lemons 2 cups heavy cream 2 pints strawberries, hulled and halved or whole 8 oz. slivered almonds, toasted Shaved or grated bittersweet chocolate for garnish A delicious, light way to end a big dinner.

PROCESS egg yolks and sugar in a food processor fitted with a metal blade until lemon-coloured. Add warm marsala very slowly through the feed tube while machine is running. Season with nutmeg and briefly process in lemon zest.

Transfer to top of a double boiler set over simmering water and whisk until completely thickened. Taste and add more sugar and/or marsala if needed.

Transfer to a bowl and chill in the freezer for about 30 minutes. Whip cream until it holds soft peaks, then fold into the chilled mixture. Refrigerate in a metal or glass bowl, souffle dish, or stemmed glasses until ready to serve.

To mascerate strawberries: place in a large bowl and add sugar if needed and some marsala if desired. Let sit at room temperature for several hours or refrigerate for up to one day.

Fast: Can prepare zabaglione up to two days in advance and refrigerate, or freeze for up to one month. Thaw two days in the refrigerator. Can prepare strawberries up to one day in advance and refrigerate.

PRALINE-BUTTER THINS Yield: about 5 dozen 1 lb. (2 sticks) unsalted butter, frozen and cut into small pieces 1 teaspoon salt 3 cup sugar Grated zest of one lemon Freshly grated nutmeg 1 teaspoon vanilla extract 2 large egg yolks 21 cups all-purpose flour Yet another twist on the Swedish classic. Watch out, they tend to disappear rapidly! PRE-HEAT oven to 400 degrees F. Butter a cookie sheet.

Combine all ingredients, except flour, in a food processor fitted with a metal blade or place in a bowl and combine using an electric mixer until the butter is creamed. Add flour and process until a ball begins to form, or add flour to the bowl and blend in using electric mixer until a dough forms. Place dough in a cookie press fitted with a ribbon disk. Press into 2-inch lengths. Bake until edges begin to brown but cookies are still pale -- about eight minutes.

Cool for about five minutes, then remove from the cookie sheet to a rack and cool to room temperature. Repeat with the remaining dough, baking one cookie sheet at a time.

Fast: Can prepare up to four days in advance and store in an airtight jar, or freeze for up to three months. Defrost at room temperature for about 1 hour.

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