Category Archives: Dips

EGGPLANT DIP

30 Saturday May 2015

Posted by in Dips

≈ Leave a comment

Tags

, , , ,

Chocolate makes everything better!

EGGPLANT DIP

eggplant dip

2 12-ounce eggplants, washed

3 cloves garlic

1/2 ounce milk chocolate, melted

1 tablespoon cocoa powder

1 tablespoon olive oil

1 tablespoon lemon juice

1/4 cup walnuts, chopped

1 tablespoon chopped fresh cilantro

1/2 teaspoon paprika

chopped walnuts to garnish

pita bread

Heat oven to 350F. Poke holes in eggplants with a fork. Place on parchment-lined baking sheet. Roast about 45 minutes, until eggplants are thoroughly cooked and collapse. Cool.

Meanwhile, with a mortar and pestle, mash garlic with 1 teaspoon salt to make a paste.

Peel skin from eggplant. Chop flesh in chunks. In a food processor, combine eggplant, melted chocolate, cocoa powder and garlic paste. Process until nearly smooth. Mix in the 1 tablespoon olive oil, lemon juice, 1/4 cup chopped walnuts, cilantro and paprika. Cover and chill.

To serve, bring dip to room temperature. Top with additional walnuts and drizzle with olive oil. Serve with pita bread.

Enjoy!

Recipe adapted from Better Homes and Gardens, September 2011

www.bhg.com/

AVOCADO AND FETA DIP

17 Thursday Jul 2014

Posted by in Appetizers, Dips, Recipes

≈ Leave a comment

Tags

, , , ,

This delicious dip accompanied friends and I for happy hour on the back deck. A lovely and tasteful combination of ingredients and flavors.

 AVOCADO AND FETA DIP

avocado and feta dip

1/2 pound cherry tomatoes, cut into quarters

3 avocados, cubed

1/2 cup loosely packed fresh basil leaves, chopped

1 (8 ounce) package of crumbled feta cheese

2 tablespoons olive oil

2 tablespoons red wine vinegar

tortilla chips

Toss together the tomatoes, avocados, basil and feta in a large bowl. Whisk together the oil and vinegar in a small bowl, pour over the tomato mixture and toss gently to combine. Season to taste with salt and pepper. Serve with tortilla chips.

Enjoy!

Recipe adapted from Southern Living, May 2014

http://www.southernliving.com/food

Smoked Salmon Tea Sandwiches and Creamy Fennel and Leek Dip

08 Sunday Jun 2014

Posted by in Appetizers, Dips, Entertaining, Recipes

≈ 2 Comments

Tags

, , , , , , , , ,

A dear friend visited recently, for a quick catch up over a glass of wine. Our brief gathering, which included her boyfriend and my husband, ended up lasting well into the evening, we were all having so much fun. Although these snacks weren’t substantial enough for dinner, the conversation and lovely friendship helped us to feel satiated, or at least diverted us from our hunger.

SMOKED SALMON TEA SANDWICHES

8 ounces smoked salmon

2 tablespoons cream

4 ounces cream cheese, softened

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

sliced pumpernickel bread

garnish – sliced English cucumber and fresh dill

In the bowl of a food processor, pulse salmon until finely chopped. Add cream, cream cheese, dill, salt and pepper, process to desired consistency. Spread onto slices of bread that have been cut out with a 2-inch round cutter. Garnish with cucumber and fresh dill if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2014

www.celebratemag.com/

CREAMY FENNEL AND LEEK DIP

3 ounces pancetta, finely chopped

1 tablespoon olive oil

2 bulbs fennel, chopped

2 leeks, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1/4 cup cream

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Heat oven to 350F.

In a large skillet, cook pancetta in olive oil over medium heat until golden brown. Add fennel and leeks, cook about 10 minutes or until tender and just starting to brown, stirring occasionally. Remove from heat, let cool.

In a medium bowl combine mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, the cream, salt and crushed red pepper. Stir in the cooled fennel mixture. Transfer to a baking dish. Sprinkle with remaining Parmesan cheese.

Bake about 20 minutes or until bubbly around the edges.

Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2013 Cookbook

www.bhg.com/recipes/

CLASSIC HUMMUS – FAYETTEVILLE PILATES AND BARRE – RECIPEDOODLE WEDNESDAY

04 Wednesday Jun 2014

Posted by in Appetizers, Dips, Recipes

≈ Leave a comment

Tags

, , ,

Hummus is the quick, go-to snack in our house – it takes no time at all to make a batch, and is wonderfully versatile. Delicious with pita chips, crackers or fresh vegetables as a snack, layered on bread as part of a tasty sandwich, or dolloped on a plate as a side dish.

CLASSIC HUMMUS

Combine 1 clove of chopped garlic, a 15 ounce can of drained and rinsed chickpeas, 1/4 teaspoon salt and 2 tablespoons each of lemon juice, tahini, olive oil and water in a food processor and pulse until smooth, scraping the sides of the bowl as necessary. Season to taste with salt, olive oil or paprika Enjoy! Recipe adapted from Oprah Magazine, July 2011 www.oprah.com/food.html‎

Onion Olive Dip

03 Saturday May 2014

Posted by in Appetizers, Dips, Entertaining, Recipes

≈ Leave a comment

Tags

, , ,

We were the highest bidders for an “in home Chef experience” at a recent fundraiser, and Krutons Festivities and Botanicals of NWA were wonderful!! 

Initially I planned to set up in the wine cellar, but after talking to Jeff, I didnt want to miss out on any of the cooking action, so I set the table that was right beside the kitchen, so we were able to visit with our friends and the Chef and watch the “cooking show”.
It was a fabulous and very fun experience, with an abundance of delicious food, and wines that I had asked a friend to pair with each course, but it was difficult for me to invite someone into my home and not prepare food to share. So I set out appetizers, including an Onion Olive Dip.

Table Set for the Dinner

The Salad Course

Shrimp Cocktail
Dinner – Scallops, Steak, Twice Baked Potato, Bacon Wrapped Green Beans and Homemade Rolls
Jeff flambeing our dessert
Bananas Foster Cheesecake

ONION OLIVE DIP

2 onions, chopped
3 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper
1 tin anchovies
1/2 cup sliced kalamata olives
6.5 ounce container garlic and herb cheese (such as boursin)
squeeze of lemon
Pita chips and fresh vegetables to serve

Heat oven to 500F.
Toss onions, olive oil and thyme and season to taste with salt and pepper. Combine with anchovies, roast for 12 to 15 minutes.
Transfer to a food processor and process with olives and cheese until smooth. Adjust seasonings to taste, transfer to a bowl and garnish with fresh parsley.
Enjoy!

Travel Tuesday – Bartlesville (and Hot Spinach Artichoke Dip)

15 Wednesday Jan 2014

Posted by in Dips, Travel Tuesday

≈ Leave a comment

Tags

, , , , , , ,

I first heard about Woolaroc while sitting in the backseat with a friend, on our way into the Arkansas Wine Country for a Rotary meeting – and was immediately intrigued.
The break after Christmas seemed like a great time to go and explore a new, relatively close town, so we packed up the car and were on our way.
We arrived in Bartlesville in time for dinner, and our first stop was The Price Tower –  originally commissioned to serve as an office building, it is now a hotel, bar and restaurant and is famous for being Frank Lloyd Wrights only skyscraper. The Copper Restautant and Bar is situated on the 15th and 16th floors, and as children have to be seated 30 feet away from the bar, we found ourselves enjoying our beverages and appetizers in solitude, in the loft.

We chose the Copper Bruschetta (a baguette topped with balsamic vinegar, olive oil, red onion, tomato and mozzarella cheese), and the spinach and artichoke dip.

The Copper Bruschetta
The Spinach Artichoke Dip 

The rest of the menu consisted of burgers, sandwiches and salads so we decided to sample an appetizer at a different restaurant and discovered Luigi’s. My husband and I shared a bottle of Italian wine, the kids shared a pizza and we also tried a soup, salad and sliced Italian sausage appetizer.

The next day we toured Woolaroc (which stands for WOOds, LAkes and ROCks), Frank Phillips’ Ranch Retreat. It was established in 1925 and consists of a museum, petting barn, Historic lodge home and walking trails.
Frank Phillips has an extremely fascinating life story, which includes starting out as a barber at age 14, owning all of the barber shops in Creston, Iowa ten years later, and almost going bust, before striking oil, in the first of 80 consecutive producing wells.
Although he wasn’t a hunter, there was an impressive and interesting array of taxidermy on display in the Lodge and the museum held such novelties as shrunken human heads and a large collection of colt guns, and we learned the story of how the Phillips 66 name was chosen, which was fascinating.

We gained a large appetite while touring the museum and great outdoors, so we journeyed into town to find lunch. A restaurant that seemed to have produced a lot of interest was the Indian Coffee Co., so we settled in, and fueled up on Indian Fry Bread, a Sweet Thai Shrimp Salad, and an Adam and Eve Pizza – topped with roasted garlic, olive oil, fruit jam, roast chicken, mozzarella, parmesan, spinach, roasted pine nuts and goat cheese – fabulous!
Hot drinks abounded to counteract the cold weather, and included a Vanilla Steamer which tasted like a warm marshmallow.

Sweet Thai Shrimp Salad at the Indian Coffee Co.
The Adam and Eve Pizza at the Indian Coffee Co.

We made it to the Phillips family home in town, just in time for the final tour of the day. Although it is only about 20 minutes away from their country retreat, the grounds, decor and stories are worlds apart.

Dinner was at Sterlings Grille, which appeared to be Bartlesvilles most highly acclaimed and popular steak house, and dessert was at Freddys Frozen Custard, close to our hotel.

Before leaving town the next day, we visited the Phillips Petroleum Company Museum, where the kids and I had some hula-hoop fun, and Nellie Johnstone Number 1 – the first oil well in Oklahoma

Nellie Johnstone Number 1

and of course Frank and Lolas. My social media research claimed it overwhelmingly to be THE restaurant to try, and I was too intrigued to miss it. I must admit I was a little underwhelmed by the menu, even after a 35 to 40 minute wait, and the great anticipation. My husband had the pulled pork and I tried the pork green chile, and the kids enjoyed their selections from the kids menu.

The Green Chile Pork Stew at Frank and Lolas

HOT SPINACH ARTICHOKE DIP

1 cup freshly grated parmesan cheese
1/2 cup sour cream
1 cup mayonnaise
4 green onions, chopped
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 cups shredded pepper Jack cheese
10 ounces of fresh spinach, chopped
1 (14 ounce) can of artichoke hearts, drained and chopped

Heat oven to 350F.
Stir together the parmesan, sour cream, mayonnaise, green onions, lemon juice, garlic and 1 cup of pepper Jack cheese. Fold in spinach and artichokes, and season to taste with salt and pepper. Spoon into a baking dish, and sprinkle with the remaining 1/2 cup of pepper Jack cheese, and freshly ground black pepper.
Bake for 30 minutes, or until center is hot and edges are bubbly.
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com/food/‎

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

07 Tuesday Jan 2014

Posted by in Appetizers, Dessert, Dips

≈ Leave a comment

Tags

, , , , , , , , ,

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake – one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/…/blue-cheese-and-onion-dip-with.htm…‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners’ sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners’ sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners’ sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner’s sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner’s sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner’s sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

02 Thursday Jan 2014

Posted by in Appetizers, Dips

≈ Leave a comment

Tags

, ,

It seems these past couple of weeks have been a time of non-stop reveling, feasting, fun, family and friends.
Starting with Christmas Eve Eve dinner, Christmas Eve appetizers, and of course Christmas Day and Boxing Day. A quick trip out of town after all the Christmas festivities was abbreviated by an irresistible invitation for a festive German dinner, home cooked by dear friends, followed by my husbands birthday celebration, New Years Eve and New Years Day – whew!!
I made this dip for my husband and I to enjoy, while he watched football and the kids and I were taking down the Christmas tree. I love that it is light and healthy – we dipped with celery sticks while the kids enjoyed the toasted baguette.

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

1 shallot, chopped
1 garlic clove, coarsely chopped
2 anchovy fillets
1 (15 ounce) can of cannellini beans, drained and rinsed
juice from 1 lemon
1/4 teaspoon ground cumin
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 can of piquillo peppers, drained and finely chopped
2 tablespoons of chopped parsley

In a food processor, combine shallots, garlic and anchovies and pulse until finely chopped. Add beans, lemon juice, cumin and olive oil, process until creamy, scraping down the sides as needed.
Scrape mixture into a bowl, add salt and pepper and fold in piquillo peppers and parsley.
Enjoy!

Recipe adapted from Oprah Magazine, December 2013
www.oprah.com/food.html‎

TRAVEL TUESDAY – LAKE OUACHITA – MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

01 Wednesday Jan 2014

Posted by in Appetizers, Cocktails, Dips

≈ Leave a comment

Tags

, , , , , , , ,

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys – a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE

14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE

2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560…‎

CRAB TOAST CANAPES

1 baguette, cut crosswise into 1/2 inch slices
5 tablespoons of olive oil, divided
1 pound lump crab meat
2 tablespoons finely chopped shallots
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons finely chopped dill
salt and freshly ground black pepper to taste
Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.
In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.
Season to taste with salt and pepper. Spoon onto baguette slices.
Enjoy!
Recipe adapted from Oprah Magazine, April 2013
www.oprah.com/food.html‎
SALMON CAKES WITH GREENS
1/4 cup mayonnaise
1/4 cup plus 1 tablespoon chopped shallots
2 teaspoons Dijon mustard, divided
1/2 cup buttermilk
1 1/2 teaspoons fresh lemon juice
1 pound salmon fillet, skin removed and chopped
2 eggs
5 tablespoons drained capers
1/2 cup breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
8 cups mixed greens
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.
Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 
Divide salad among plates, top with salmon cakes and drizzle with dressing.
Enjoy!
Recipe adapted from Self, April 2011
www.self.com/fooddiet/recipes‎
RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

29 Sunday Dec 2013

Posted by in Appetizers, Cocktails, Dips, Salad

≈ Leave a comment

Tags

, , , , , , , , , , , ,

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP


2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125