Recipe Source: Robin Young
Yield: abt 80 pieces
Ingredients:
3 med Cucumbers, skins peeled in stripes
Créme Fresh
Red Caviar
Black Caviar
Slice the cucumbers on a mandolin to ¼". Place the slices on a serving platter. Place about ¼ teaspoon of créme fresh in the center of each slice. Place about 1/8 teaspoon of caviar on the créme fresh. Serve chilled.
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Recipe Name: Browned Potato Slices
Recipe Source: Bob and Robin Young
Yield: Enough for 60 people
Ingredients:
4 med Potatoes, washed and skins left on
Olive Oil
Sea Salt
8 slices Roast Beef, sliced thin
8 slices Ham, sliced thin
Stuffed large olives, cut in half
8 oz Cream Cheese, room temperature
Pre-Heat broiler to 450°F
(Note: These can be done a day or so before. Just keep them cool.)
Using a mandolin, slice the potatoes lengthwise to ¼" thick. Dip just one end in sea salt to about 1/8". Just touch the end with salt and don't over do it. Using a cookie sheet, lightly rub olive oil on the pan. Lay the potato slices on the pan and lightly oil the top of the slices. Broil for about 10-15 minutes, or until the tops begin to brown. You do not want crunchy potato chips. The slices must be cooked and slightly brown, but not crisp.
Assembly
Slice the ham and beef to about ¼" wide. Lay the cooled potato slices on a work surface. In the center of each slice, place 1 teaspoon of cream cheese. Using either a piece of ham, beef or olive, place on the cream cheese and gently press into the cheese. Place on a decorated serving plate and keep cool until ready to serve.
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Recipe Name: Salmon Dip
Recipe Source: Bob and Robin Young
Serves: 20
Ingredients:
3 - 8oz pkgs Cream Cheese, room temperature
8oz Salmon
3 T Tarragon, diced
¼ c Chives, diced
½ pint Heavy Cream
Place the cream cheese and salmon in a food processor. Blend. Add the tarragon and chives. Blend. With the processor on, slowly add the cream until the mixture becomes smooth, but not runny.
Transfer to a serving bowl and refrigerate. Serve with crackers and/or fresh vegetables for dipping.
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Recipe Name: Broccoli en Pureé
Recipe Source: Robin Young
Serves: 36
Ingredients:
3 lbs Broccoli, fresh
4 T unsalted Butter
Salt and Pepper to taste
1 T Sea Salt
2 T Olive or Grape Seed oil
12 Anchovy filets
1 Garlic clove, peeled and split in half
Pinch Red Pepper Flakes
Capers and Parsley leaves for garnish
Prepare the Broccoli
Rinse and drain the broccoli. Carefully peel the stems and flowerets. Bring a large pot of water to a boil. Plunge the stems into the boiling water with 1 T Sea Salt. Boil the stems uncovered for about 5 minutes. Add the flowerets and boil for an additional 5 minutes or until a sharp knife easily pierces the stems. Refresh the broccoli under cold water or in an ice bath. The broccoli can be made a few hours in advance. Divide the broccoli in half.
French Style
Melt 4 T butter in a large sauté pan. Add one-half of the broccoli and shake to cover it. Season with freshly ground pepper and salt, tossing every few minutes until the broccoli is heated through. Puree in a food processor and correct seasoning as necessary.
Serve warm or as a side dish for 4 or cold in Canapés.
Mediterranean Style
Heat the Olive or Grape Seed oil in a sauté pan with the garlic. Add the anchovies and mash with the garlic with a large wooden spoon. Add one half of the broccoli and a pinch of red pepper flakes, coating with the oil until warmed through.
Puree in a food processor. Correct the seasoning as needed.
Serve warm as a side dish or cold on toast or canapé. Garnish with caper or a small piece of anchovy or parsley leaf.
Serve canapé composee with ˝ broccoli and ˝ Soubise (onion) puree with a thin slice of duck breast and a bit of puree in the center. Serve with a red Bordeaux.
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Recipe Name: Roasted Avocado and Herb Dip
Recipe Source: Bob and Robin Young
Serves: 10
Ingredients:
4 ripe Hass avocados, peeled and halved
¼ c Olive oil
4 Limes, juiced
Sea Salt
Black Pepper
3 T Garlic, finely diced
1 c Basil leaves, chopped fine
¼ c Tarragon leaves, chopped fine
½ c Sour Cream
¾ c Pecorino Romano cheese, fresh grated
Pre-heat a grill or grill pan.
Place the peeled and halved avocados in a bowl and drizzle with olive oil and lime juice and sprinkle with salt and pepper. Have the grill medium and oil with some olive oil. Place the avocados on the grill cut side down and grill for about 1 minute, until the surface is carmelized.
Pre-heat a sauté pan. Add ¼ cup of olive oil and add the minced garlic. Sauté until just golden brown. Add the basil and tarragon and sauté until wilted.
Transfer the herb/garlic sauté to a bowl. Add the avocados and with a fork, mash the avocados and blend with the herbs. Add the sour cream and blend. Add the cheese and stir. Taste and season as necessary. Serve with fresh cut vegetable pieces (carrots, celery, etc.) or crackers.
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Recipe Name: Artichoke Bacon Wraps with Herbs
Recipe Source: Bob and Robin Young
Yield: 18 pieces
Ingredients:
12 oz marinated Artichoke heart, quartered
9 slices Bacon, thin sliced
Tarragon leaves
Thyme leaves
Toothpicks
Pre-heat the oven to 425° F.
Cut each slice of bacon in half. Lay one quartered artichoke heart on one end. Place either 2 or 3 tarragon leaves or a pinch of thyme leaves on the artichoke. Roll up tightly and secure with a toothpick. Roast in the oven 12-15 minutes until the bacon is lightly browned. Serve hot or cold.
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Recipe Name: Different Deviled Eggs
Recipe Source: Bob and Robin Young
Yield: 24
Ingredients:
Deviled Eggs With Shrimp
1/3 c salad Shrimp
6 lg Eggs, hard cooked, cooled and peeled
2 T Mayonnaise
2 T Sour Cream
2 t Dijon mustard
1 t Lemon juice, fresh squeezed
Salt and freshly ground black pepper
1 T Tarragon, fresh and finely chopped for garnish
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard, and lemon juice. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish each egg with a light dusting of finely chopped tarragon. Store covered in refrigerator.
Deviled Eggs Stuffed With Goat Cheese
6 lg Eggs, hard cooked, cooled and peeled
3 T Goat cheese
3 T Mayonnaise
2 T Chutney, sweet and fruity
2 T Pecans, finely chopped
2 T Celery, finely chopped
Salt and freshly ground black pepper
Chives, chopped for garnish
Paprika, for garnish
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with fork and stir in goat cheese, mayonnaise, chutney, pecans and celery. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with a splash of paprika and chopped chives.
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Recipe Name: Herb Cream Cheese Spread or Dip
Recipe Source: Robin and Bob Young
Yield: ~2 cups
Ingredients:
2 c Cream cheese
½ c Thai Basil leaves, sweet and spicy
¼ c Italian Basil leaves, reserving one nice top. We use an equal blend of Genovese and sweet Albahaca Dulce basils
1 T Celery Salt
1 T Cayene Pepper
1 T Garlic Granules
Blend all together in Food Processer.
Serve in a Bowl with reserved Basil Top decoration. Spread on Tiny Toasts, bread, crackers, peapods, celery or carrots.
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Recipe Name: Chilean Shrimp in Lemon Garlic Sauce
Recipe Source: Natalie MacLean, "Nat Decants - Wine Newsletter", May 2006
Yield: Serves 4 - 6
Ingredients:
Shrimp -
4 c Water
1 t Kosher Salt
1 t Peppercorns
1 t Chili flakes
2 t Paprika
2 t Coriander seeds
24 jumbo Shrimp, peeled but tails left on
Lemon Garlic Sauce -
1 T Garlic, chopped
1 c Parsley flakes
½ c Coriander (Cilantro) leaves
1 c Spinach leaves
2 T Lemon juice
2 T Orange juice
1 t Orange zest
½ t Chili flakes
½ c Olive oil
Salt and freshly ground pepper
To Cook Shrimp -
In a large pot, add water, salt, peppercorns, chili flakes, paprika and corriander seeds. Bring to a boil and boil for 5 minutes. Add shrimp and turn heat to medium low and poach for 4 to 5 minutes or until shrimp are pink and firm. Drain immediately and cool on a plate.
Dipping Sauce -
Combine garlic, parsley, coriander, spinach leaves, lemon and orange juice, orange zest and chili flakes in a food processor. With the machine running, slowly add the olive oil down the feeder tube. The mixture will thicken and become smooth. Season to taste with salt and pepper.
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Recipe Name: Empanadas in Rice Wrappers
Yield: ~ 36 empanadas
Recipe Source: Robin and Bob Young
Ingredients:
4 Spanish onions, chopped
½ c Vegetable oil
3 T Paprika
2 lbs lean Ground beef
1 lbs lean Ground lamb
1¼ t Cinnamon
Salt and Pepper - to taste
1½ T Oregano
1 Beef Bouillon cube, dissolved in ˝ c water
5 eggs, hard cooked and sliced
Stuffed Olives (sliced) and raisins
36 Rice wrappers
Sauté onions in hot oil until cooked, lower the heat and add paprika, ground beef and lamb and cook. When cooked, add the rest of the spices, add the bouillon. Let the mixture simmer for 5 to 10 minutes on low heat. Note: Add ½ tsp of sugar to soften the onions.
Gently soak an individual wrapper in hot water for about 1 minute per side, or until soft. Remove from the water and place on a flat working surface. Place about 2 T of the filling near one side, leaving enough of the wrapper to fold over the top of the filling. Top the filling with about 3-4 slices of olive, 3-4 raisins and 1 hard cooked egg slice, cut in half and placed end-to-end. Roll tightly about ¼ of the way and then fold sides in. Continue rolling until sealed. Serve warm.
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Recipe Name: Smoked Salmon Roll-Ups
Recipe Source: Robin and Bob Young
Serves: ~30
Ingredients:
32 slices Smoked Salmon (Lox)
8 oz Cream cheese, softened
2 T Chives, diced
2 T Green Onion, diced
2 T Parsley, diced
Red or Black Caviar or She Crab row
Roll the slices of smoked salmon [lox] into a cone shape. Place on wax paper. To the cream cheese, stir in chives, green onion and parsley. Pipe into the wee cones of salmon. Top with a tiny spoon of Red or Black Caviar or She Crab row and a small wedge of lemon. Arrange on a platter and refrigerate until serving time.
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Recipe Name: Crab and Artichoke Dip
Recipoe Source: Robin and Bob Young, adapted from the FoodNetwork
Serves: 20
Ingredients:
2 c Shallots, chopped
½ c Garlic, chopped
2 T Olive oil
8 oz Artichoke hearts, if canned thoroughly rinse to remove excess salt
8 oz Dungenesss or Blue Crab crab meat
4 c Spinach, frozen chopped
1 c Heavy Cream
˝ t crushed Red pepper
˝ c diced Tomatoes, drained
1 c Boursin or Parmesan cheese, fresh grated
1 c Breadcrumbs, plain
Preheat oven to 375° F
Sauté shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and sauté. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with breadcrumbs. Bake for 7 minutes. Serve with toasted bread rounds, crackers or fresh cut vegetables.
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Recipe Name: Salmon Mousse Stuffed Cucumbers and Mushrooms
Recipe Source: Robin and Bob Young
Ingredients:
¾ lbs Smoked salmon
1½ c Roasted Sweet Red Pepper Mayonnaise. Start with 1 c, but use enough to make the mousse smooth
2 med English cucumbers
1½ doz White mushrooms, stems removed
Parsley and large pimento stuffed olives for garnish
Break up the salmon and place in a food processor. Add the Roasted Sweet Red Pepper Mayonnaise. Blend until smooth. If not smooth enough, add more of the mayonnaise, but add a little at a time.
Wash the cucumbers. Slice into pieces across the cucumber into about ¼" - ½" pieces. With a melon baller, remove the seeds. Wipe - do not wash - the mushrooms. Stuff the center of each cucumber slice with the salmon mousse. Top with a leaf of parsley. Stuff each mushroom cap with the salmon mousse. Top with a thin slice of pimento stuffed olive.
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Recipe Name: Chilled Pea Shots with Spicy Crab
Yield: Serves 15
Recipe Source: Bob and Robin Young, adapted from the Food Network
Ingredients:
Pea Soup:
2 c Sweet peas, frozen and run under cool water to thaw
1 (14 ½-ounce) can Vegetable broth
½ c Canola oil
½ Lemon, juiced
Sea salt and freshly ground black pepper
Spicy Crab:
3 T Canola oil
1 T Red chili paste, such as Sambal (Careful here! Add a little and taste before adding more!)
½ Lemon, juiced
1 c Lump crab meat, picked through
¼ bunch Mint leaves, fresh and chopped
Pinch sea salt
Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about ¾ full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.
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Recipe Name: Smoked Trout and Tarragon Eggs
Yield: 2 dozen
Recipe Source: Bob and Robin Young
Ingredients:
1 doz Hard cooked eggs
¾ c Sweet Red Pepper Mayonnaise
2 oz Smoked trout
1 T Tarragon, fresh and fine chopped
1 t Lemon juice, fresh squeezed
1 t Black pepper, fresh ground
½ t Salt
Romaine lettuce leaves
Spinach leaves
12 Olives, green and stuffed
Tarragon leaves
Hard cook the eggs and let cool. Slice each egg in half lengthwise and place the yolk in a mixing bowl. Add the salt, pepper and chopped tarragon and using a fork, mash in with the egg yolks. Completely blend. Place the trout in a food processor and process until fine, but not liquified. Add the trout to the egg yolk mixture and blend well. Add the red pepper mayonnaise and the lemon juice and blend. Taste and adjust seasoning as necessary.
On a platter, cover the edges with romaine lettuce leaves. The center should be bare, so cover the center with spinach leaves.
Stuff each egg half with a heaping tablespoon of the egg yolk mixture. Arrange on the platter. Place one tarragon leaf on the top of each egg. Cut the olives in half to expose the pimento stuffing. Place a half on each egg. Cover with plastic wrap. Let rest for about 1 hour in the refrigerator before serving.
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Recipe Name: Smoked Salmon Mousse
Yield: ~2 cups
Recipe Source: Bob and Robin Young
Ingredients:
7 oz Smoked salmon (We like to smoke our own)
4 t Butter, room temperature
3 T Tarragon, fresh and chopped small
3 T Cream, heavy
2 t Balsamic vinegar
2 t Soy sauce
4 T Sweet Red Pepper Mayonnaise
4 t Lime juice, fresh
Sea salt and pepper to taste
Place the salmon in a food processor and pulse to break up the steak. Stop the machine and add the butter, tarragon, cream, balsamic vinegar, soy sauce and Sweet Red Pepper Mayonnaise and blend until smooth and creamy. If not creamy enough, add cream, 1 T at a time. Blend between additions of cream. Stop the machine and scrape down the sides of the bowl and add the lime juice. Pulse to combine. Taste and season with salt and pepper, if necessary.
Serve at room temperature or cover and refrigerate for up to four days.
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Recipe Name: Bourbon Balls
Yield: 3 dozen
Recipe Source: Elizabeth Young
Ingredients:
2½ T Cocoa
1 c Powdered sugar
½ c Bourbon, use a good one!
2 T Light corn syrup
2½ c Vanilla wafers, crushed
1 c Pecans, ground into small chunks
½ c Powdered sugar, for dredging
Combine the 1 c powdered sugar and the cocoa. In a separate bowl, combine the bourbon and corn syrup. Mix well. Add the bourbon mixture to the powdered sugar and cocoa mixture. Mix thoroughly. Add the crushed wafers and pecans. Mix thoroughly until well combined.
Roll the bourbon mixture into balls about the size of a walnut. Dredge in powdered sugar and place in small paper baking cups. Let set for 1 hour. Enjoy!
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Recipe Name: Crab Stuffed Mushrooms
Yield: 8 servings
Recipe Source: Bob and Robin Young
Ingredients:
24 - 30 Crustini mushrooms, cleaned and stems removed
¾ lbs Lump crabmeat, picked and shells removed. Blue crab works best, but Dungeness can be substituted
1 t Worchestershire sauce
1/8 t Cayenne pepper
¼ c Sweet Red Pepper Mayonnaise
2 oz Parmigiano-Reggiano, grated
Radicchio
Pre-heat the oven to 350°F
Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crab meat, garlic, Worchestershire, salt, Dijon, cayenne, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushrooms for 30 minutes. Serve warm on a bed of radicchio.
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Recipe Name: Scallops a la Chateau Fontenac
Yield: 8
Recipe Source: Chateau Fontenac, Montreal, Canada
Note: To serve, place serving dish on a bed of ice. This Appetizer must be kept chilled.
Ingredients:
4 Sea scallops, fresh and minced
2 T Shallot, minced
2 T Dill, fresh and minced
2 T Lemon juice, fresh
1 T Olive oil
8 pieces of Salmon, sliced thin
Combine the scallops, shallot, dill, lemon juice and olive oil. Refrigerate for 30 - 45 minutes.
Lay thin slices of salmon on working surface and place 1 or 2 T of the scallop mixture on the salmon. Roll the salmon to form a tube with the filling inside.
Serve with flowers and dill for an appetizer with Pernod.
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Center - Artichoke and Spinach Dip Edge - Prosciutto Wrapped Shrimp Skewers |
Serves: 20
Recipe Source: Bob and Robin Young
Ingredients:
1 c Mayonnaise
2½ T Roasted Sweet Red Pepper Mayonnaise
8 oz Pecorino Romano cheese, grated
10 oz Spinach, frozen, chopped and well drained (Squeeze dry)
25½ oz Artichoke hearts, drained, rinsed and course chopped.
Note: Canned artichoke hearts need to be rinsed several times to remove the excess salt.
5 oz sliced Waterchestnuts, each slice quartered
1 T Garlic granules
½ T Basil, dried
1¼ T Rockin' R's Herbs de Provence
In a mixer, combine the mayonnaise and the cheese. Leave the mixer on low and add the spinach. Blend for about 2 minutes, scraping the sides of the mixing bowl. Add the well rinsed artichoke hearts. Blend for about 2 minutes. Add the waterchestnuts. Blend for about 2 minutes, scraping the side of the mixing bowl. Add the garlic, basil and the Herbs de Provence. Blend all for about 5 minutes on medium-low, scraping the side of the mixing bowl to fully incorporate the mixture. Place in a bowl and refrigerate for a couple of hours. Just before serving, dot with either paprika or pimento strips for color contrast.
Note: Try this dip warmed up or spread on salmon steaks before baking. It is really good that way.
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Recipe Name: Artichoke and Crab Dip
Serves: 12
Ingredients:
5½ oz Artichoke hearts
2 - 8 oz pkg Cream cheese
¼# Crab meat
1 Green onion
1 Garlic clove
1 T Lemon juice
1 t Worchestershire sauce
Place artichoke hearts, crab, green onion (including tops), garlic, lemon juice and Worchestershire sauce in food processor and pulse until chopped somewhat small. Add cream cheese and puree until smooth. Pour into a crockery bowl and chill 1 hour. Serve with crackers or vegetables.
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Recipe name: Asparagus and Apricot Roll-Up
Serves: 20
Recipe Source: Chef Lou Aaron, Westside Catering, Boise, ID (Modified)
Ingredients:
½ c Sour cream
2 t Lemon juice
1 T Apricot preserves
Cracked pepper to taste
1# Asparagus, blanched about 2 minutes
¾# Ham, sliced about 1/8" thick
Dried apricots, sliced paper thin
Combine sour cream, lemon juice, apricot preserves and cracked pepper. Blend well. On 1 piece of ham, spread a little of the sour cream mixture. Lay 1 asparagus spear across the top of the ham slice. Place a row of thinly sliced dried apricots along the asparagus spear. Roll tightly. Place 4 tooth picks through the ham/asparagus. Cut into ¼'s. Trim ends. Place on a decorated platter.
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Recipe Name: Coeur à la Crème
Servings: 40 people
Recipe Source: Robin Young
Ingredients
8 oz Cream cheese*, softened
2 c Cottage cheese, small curd
2 T Sugar, powdered and sifted; fine granulated
2/3 c Whipping cream or Cream fraiche
1 t Vanilla extract, real
Fresh strawberries sliced
Mint leaves
Line a Coeur à la Crème mold with damp cheese cloth. If the cheese cloth is a fine mesh, make a few little holes in it first so that it will drain well. In a processor or mixer, purreé the cottage cheese and then add the soft cream cheese and whirl to make a very smooth mixture.
Add the cream, sugar and vanilla and continue to whirl until it is smooth and thickened a little. Spoon into the lined mold, cover the top and place the dish on a plate or platter to catch the drippings.
Refrigerate 2 - 4 days. It gets thicker as it drains. When ready to serve, unmold onto a platter. Garnish with sliced berries or place on a bed of pureed sweetened raspberries and serve with graham crackers.
* 8 oz Silken tofu in place of the cream cheese - more protein/less fat version.
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Recipe Name: Burgundian Hors d'oeuvre "Gougeres"
Yield: 3 dozen
Recipe Source: (Paul and) Maurine Draper, Ridge Vineyards, Montebello Ridge, CA.
Oven Temp: 425°F Oven Time: 20 min
Ingredients:
1 c Swiss cheese, or Gruyere or Maroilles can be used
1 c Water
5 T Butter
1 t Salt
¼ t Pepper, fresh ground
¼ t Nutmeg, fresh ground
1 c All-Purpose flour
5 Large eggs, room temperature
Pre-heat oven to 425°F. Grate the cheese. In a medium size saucepan bring the water, butter, salt, pepper and nutmeg to a gentle boil. When the butter has melted, remove from the heat.
Add all of the flour to the butter/water mixture and beat with a wooden spoon until mixture leaves the sides of the pan clean.
Add the grated cheese and beat in 4 of the eggs, one at a time, until thoroughly absorbed. Beat until mixture is smooth, shiny and firm.
Drop by small spoonfuls onto a greased or parchment lined cookie sheet. Beat the remaining egg with ½T water and brush the tops of the uncooked puffs with egg wash. Bake in the upper third of the oven for about 20 minutes until golden brown and doubled in size. Remove from the oven and serve either warm or cold. May keep for a few days refrigerated. You may also pipe fine ham salad into the interior.
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Recipe Name: Crab Dip - East Coast Style
Serves: 20
Recipe Source: Marge Young, Annapolis, MD
Ingredients:
1# Crab Meat (Blue Crab)
1 lg Package Cream Cheese, softened (No fat works fine)
1/3 - ½ c Mayonaise .... more or less to taste
1 T Horseradish .... more or less to taste
Juice of ½ lemon
Beat the last four ingredients together .... fold in the crab meat. Hide the dip in the refrigerator until ready to use. (This is the hardest part.) Serve with crackers or small breads.
As you can see, this is not an exact science and the tasting part is important and the most fun.
The Blue Crab can be bought from Charleston Seafood Company
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Recipe Name: Crépes
Serves: 20
Ingredients:
1 c Flour, sifted
½ t Salt
½ t Tarragon
1 c Milk
3 Eggs
2 T Butter, melted
In a bowl, sift flour and make a whole in center. Add salt, tarragon and ½ of the milk. Whisk until blended and smooth. Add remaining milk, butter and eggs. Whisk until very smooth. Cool in refrigerator covered. Use 2oz per crépe and fry until golden brown.
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Recipe Name: Crépe Filling
Serves: 20
Recipe Source: Chef Lou Aaron, Westside Catering, Boise, ID
Ingredients:
1 T Butter, melted
¼ oz Green onion, minced
¼ oz Mushrooms, minced
¼ oz Celery, minced
1 t Tarragon
1 c Chicken, diced
1 oz White wine
1 c Bechemel
1 t Dijon mustard
½ c Mozzarella cheese, grated
¼ c Parmesan cheese, grated
Sauté onion, mushrooms, celery and tarragon. Add chicken and wine. Sauté. Add bechemel. Add the remaining ingredients and heat. Refrigerate 30 minutes or longer
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Recipe Name: Green Olive Spread
Yield: 1 cup
Recipe Source: Robin Young
Ingredients:
2 c Green olives with pimentos
2 T Olive oil
2 Garlic cloves
2 t Thyme
Zest and juice of 1 lemon (or try a lime)
Add all ingredients to a food processor. Process until the olives are in small pieces. Do not puree.
Serve chilled with crackers.
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Recipe Name: Pickled Beets (Sweet)
Recipe Source: Susan Bale, Boise, ID
Ingredients:
Beets
3 or 4 Hard cooked eggs per jar
2 c Sugar
2 c Water
2 c Cider vinegar
1 t Cloves, ground
1 t Allspice, ground
1 T Cinnamon, ground
Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily and fork penetrates fairly easily (about 15 minutes). Put into cold water. Remove skins, top and roots. Cut larger beets into chunks if necessary. (You can also add some whole hard cooked eggs into each jar, say about 4) Make syrup from the above ingredients. Heat syrup until dry ingredients dissolve (usually multiples of the syrup to almost cover the prepared beets will come out about even) add beets and continue to simmer. Pack beets into sterilized jars to within « inch of top. Pour syrup over beets to within ½" of top of jar. Wipe jar top, add sterilized lid, and tighten ring. Place in canning kettle, and add water to just cover all of the jars. Bring to a rolling boil, then adjust heat to maintain a low boil. Process 30 minutes. Remove from water and set out to cool and finish sealing.
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Edge - Prosciutto Wrapped Shrimp Skewers Center - Artichoke and Spinach Dip |
Yield: About 48
Recipe Source: Robin and Bob Young
Ingredients:
1 pound Shrimp, 31-35 count and un-cooked
¾ c Trader Vic's Terriaki Sauce - Island Style
6 Green onions with tops, chopped
Basil leaves, fresh
6" Wooden skewers, soaked in water
Wash, peel and de-vein the shrimp and remove the tails. Chop the green onions, including the green tops, into small rounds. Pour the terriaki sauce into a bowl and add the chopped onion and shrimp. Mix by turning with your hands. Cover and refrigerate for a minimum of 1 hour, turning several times to coat all shrimp.
Soak the skewers in water. Pre-heat the oven to 400°F. Prepare a baking sheet by lining with parchment paper.
Pierce each shrimp lengthwise with a skewer. Cut a thin slice of the basil leaf and place on the shrimp. Cut a strip of the prosciutto to about ½" wide and wrap around shrimp and basil, pulling slightly tight. Place on the cooking sheet in rows. Gently dab the remainning terriaki sauce with the onion over the shrimp.
Place in the oven and cook 3-4 minutes then rotate the shrimp and cook another 3-4 minutes or until shrimp are pink. Serve hot or cold.
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Recipe Name: White Bean and Rosemary Dip
Yield: About 2 cups
Recipe Source: Robin Young
Ingredients:
1 can (8oz) White Beans
2 T Olive oil
2 t Rosemary, minced
2 Garlic cloves, minced
In a saucepan or skillet, heat the olive oil, rosemary and garlic to "marry" the flavors. Add the white beans, including the liquid. Mash the beans to break them up, but don't make the mixture smooth - leave the beans "chunky", but not whole. Heat through.
Chill and serve with crackers.
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