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Artichoke Crab Dip*
1 ½- 8 oz. packages cream cheese
1- 6 oz. tin of crab meat, drained
¼ cup mayonnaise
1 tsp. icing sugar
1 clove garlic, minced
2 tbsp. minced red onion
¼ cup sherry or red wine
1 can artichokes, drained and diced
Combine all ingredients (excluding crab and artichokes) in a double boiler. Heat gently. Add crab and artichoke just before serving.
*recipe can be doubled
Danielle (and Shea)
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Mexican Beer & Cheese Dip
Prep time: 20 minutes
Cooking time: 10 minutes
Makes 3 ½ cups
3 Tbsp. unsalted butter
1 small onion, finely chopped
1 large clove garlic, finely chopped
2 Tbsp all-purpose flour
¾ cup Mexican beer
¾ cup canned tomatoes, drained & chopped
4 oz. can diced green chilies, drained
12 oz (or 3 ½ cups) grated cheddar cheese
4 oz cream cheese, cubed
1- 14 oz can black beans, rinsed & drained
pita wedges or nacho chips
Preheat the oven to 250F. Place an oven proof chafing dish or casserole in the oven to be pre-warmed for the hot dip.
Heat a medium-sized saucepan over medium-high heat. Add the butter and when bubbly, add the onion and sauté until translucent. Add the garlic and cook for 30 seconds. Add the all-purpose flour and blend well with a wooden spoon. Pour in the beer and continue to stir until smooth. Add the tomatoes and chilies and continue to cook until the mixture begins to thicken slightly. Add the two cheeses and continue to stir until the cheese melts and the mixture begins to bubble. Add the black beans and continue to stir. Place in a heated oven-proof bowl and serve with pita wedges or nacho chips.
Danielle (and Shea)
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Salsa Verde
1 Hass avocado, peeled and sliced
6 tomatillos, husked and finely diced (or 1 can tomatillos, drained and diced)
2 serrano chiles, finely diced
2 tsp. fresh oregano, minced or ½ tsp. dried oregano
dash of ground cumin
4 garlic cloves, minced
½ tsp. salt
juice of ½ lime
Using a fork, mash and stir the avocado, tomatillos, serranos and garlic in a medium sized bowl for several minutes, adding the salt, cumin and oregano as the mixture becomes uniformly creamy. Alternatively, you can use a blender to combine the ingredients. Serve with corn chips, tortillas or burritos.
This recipe makes about 2 ½ cups and will keep for a few days in the refrigerator.
Danielle (and Shea)
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Yam Stacks
Prep time: 25 minutes
Cooking time: 55-65 minutes
Makes 6 servings
2 medium yams (preferably long)
1 large onion, thinly sliced
1 garlic clove, minced
3 Tbsp. butter
salt and pepper to taste
125 grams goat cheese (preferably goat gouda)
Preheat oven to 300F. Prick yams several times with a fork. Place on a baking sheet and bake until just tender, about 45-60 minutes depending on size.
Meanwhile, melt 2 Tbsp. of butter in a small pot over medium-low heat. Add the onion and garlic and cook, stirring, about 7-10 minutes, until golden and sticky. Remove from heat and set aside.
When cooked, cool the yams until safe enough to handle and then carefully remove the skin with a small knife. Slice each yam into 9 even rounds.
Season each round with salt and pepper. Spread the goat cheese on one side of 12 of the yam rounds. Place 6 goat cheese topped yams in a parchment-lined baking dish. Top with half the onion/garlic mixture. Set the remaining goat cheese topped yams on the onions, gently pressing it down. Top with remaining onions and then set on the remaining yam slices. Drizzle with remaining butter. (Can be made to this point several hours in advance and kept stored in the fridge until needed.) Bake in 300F oven for 15 minutes, or until yams, cheese and onions heat through.
Danielle (and Shea)
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Creamed Stilton & Onion Soup
¼ Cup Butter
3 Onions thinly sliced
Sauté above
2 TBSP Flour
4 Cups Chicken Broth
Add flour, stir, and add chicken broth, stir until boiling remove from heat
6 oz Stilton Cheese
salt, pepper & nutmeg to taste.
Add to above
Reheat add
½ Cup Cream
Chopped Parsley
Can be made a day ahead
Enjoy with fresh bread
¼ Cup Butter
3 Onions thinly sliced
Sauté above
2 TBSP Flour
4 Cups Chicken Broth
Add flour, stir, and add chicken broth, stir until boiling remove from heat
6 oz Stilton Cheese
salt, pepper & nutmeg to taste.
Add to above
Reheat add
½ Cup Cream
Chopped Parsley
Can be made a day ahead
Enjoy with fresh bread
Carmen Lassooij ~ Charelli’s Delicatessen
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