RECIPE

Corn Dip

Ingredients:

2 cans Mexicorn – drained
2 c mayonnaise
2 c Monterey Jack cheese – grated
1 c parmesan cheese – grated
½ c jalapeno peppers – chopped

Mix well and bake @ 350 degrees for 45 minutes. Serve with Frito Scoops

Caviar mousse

Ingredients:

5 large hard boiled eggs
4 oz jar of caviar 
1 c mayo 
1/2 c sour cream 
3T grated onion 
1 1/2 t Worcestershire sauce 
2T lemon juice 
1/8 t cayenne pepper 
1 envelope gelatin 
1/4 c cold water 


Combine mayo, sour cream, eggs, seasoning 
Gently fold in caviar 
Stir gelatin into cold water and heat to dissolve 
Cool slightly and fold into above mixture
Chill at least 4 hours
Unfold and serve with your favorite crackers

 

Feta and Olive Medley

Ingredients:

Serves 10

8 ounces firm feta cheese, cut into cubes
2 tablespoons dry sherry
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 teaspoons capers
Zest of half a lemon
3 tablespoons minced fresh basil
1 cup pitted Kalamata olives
1 teaspoon olive juice from Kalamata olive jar
½ cup green Manzanilla olives
Mix all ingredients together in a large bowl. 
Cover and refrigerate for 1-2 days.
Serve mixture with crackers and bread.

(Herb Day 2009 hospitality table recipe)

Cranberry-Gorgonzola Appetizer Tart

Ingredients:

1 refrigerated pie crust (from 15-ounce package), at room temperature
1 (8 ounce) package cream cheese, softened
¾ c crumbled Gorgonzola cheese, at room temperature
2 Tbsp milk
1 large egg, lightly beaten
1 c fresh or frozen cranberries, chopped, or 2/3 cup sweetened dried cranberries 
3 Tbsp chopped green onions
2 Tbsp chopped pecans

1. Preheat oven to 450 degrees. Prepare piecrust as directed on package for 1-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess piecrust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375 degrees.
2. Combine cream cheese and Gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and gr ...

Tomato Polenta Tartlets & Basil Mayonnaise

Ingredients:

36 small cherry or grape tomatoes, quartered lengthwise
1 garlic clove, minced
1 Tbsp olive oil
5 c water
2 tsp coarse kosher salt
1 c (6 oz) polenta
2/3 c grated Parmesan cheese
1/3 c pesto
2 Tbsp unsalted butter
Black pepper

For tartlets: Rinse 3 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters, cut side up, in bottom of each prepared muffin cup. 
Bring water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until ...

Olive Pinwheels

Ingredients:

24 large pimento stuffed green olives
1 8oz. package cream cheese
3/4 cup finely minced toasted pecans

Drain olives & pat dry. 
Form softened cream cheese around olives & roll in minced pecans. 
Chill overnight.
To serve, slice in half & arrange on a platter with greens. (serves 24)

(Herb Day 2010 hospitality table recipe)

Sugar and Spice Nuts

Ingredients:

Preheat oven to 300º

¼ C packed brown sugar
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 egg white
½ C dried cranberries
1 C salted cashews
1 C pecan halves
1 C dry-roasted peanuts

Combine dry ingredients and set aside. In a large bowl, whisk egg white; add nuts and combine. Add sugar mixture and stir well. Bake on greased cookie sheet until golden.
Makes 3½ cups

(Herb Day 2010 hospitality table recipe)

Olive and Tomato Toasts

These “toasts” – either baked and served hot from the oven or unbaked and served at room temperature – are great to pass around at large parties. The fresh tomatoes cut into little cubes have a sweet taste that goes well with the concentrated taste of the oil-cured black olives.

Ingredients:

4 Tbsp virgin olive oil
16 slices from a baguette, preferably homemade, cut ½ inch thick
2 tomatoes, seeded and cut into ¼ inch dice (1 1/3 cups)
½ c oil-cured black olives, pitted and cut into ¼-inch pieces
4 Tbsp minced fresh cilantro leaves
½ tsp freshly ground black pepper
¼ tsp salt
1 ½ Tbsp grated parmesan cheese


1. Preheat the oven to 400 degrees.
2. Spread 2 Tbsp of the oil on a cookie sheet, and dip both sides of the bread slices in the oil. Arrange on the sheet, and bake at 400 degrees for 6 to 8 minutes, until l ...

Goat Cheese Crostini with Grape Salsa

 

Ingredients:


1 cup red grapes, diced
1 cup blue and/or black grapes, diced 
1/2 small red onion finely chopped
1 Jalapeno pepper, finely chopped
3 Tbsp. chopped fresh cilantro or flat leaf parsley, leaves for garnish
2 Tbsp. red wine vinegar
1 baguette, thinly sliced 
6 ounces herbed goat cheese, slightly softened
1/3 cup mayonnaise
1. Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. 
Season, if desired with salt and pepper. Let stand at least 30 minutes
2. Preheat oven to 375. Arrange bread on large baking sheet in a single layer and 
bake, turning over, 8 minutes or until lightly golden brown and crisp on both sides.
Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Spread 
cheese mixture onto crostinis, ...

Lillet Marshmallows

Makes about 64 marshmallowsActive Time: 25 minutes - Start to Finish: 3¾ hour (includes time for setting)

Ingredients:

About ½ cup confectioners’ sugar for dusting and dredging
A stand mixer fitted with whisk attachment
A candy thermometer
3 (¼) envelopes unflavored gelatin
¾ c Lillet Blanc, divided (½ c for dissolving gelatin and ¼ c for the syrup)
1 ½ c sugar
1 c light corn syrup
¼ c water
• Lightly oil an 8-inch square baking pan.
• Sprinkle gelatin over ½ cup Lillet (water for non-alcoholic version) in bowl of mixer and let soften while making syrup.
• Stir together sugar, corn syrup, and a pinch of salt. Add ¼ cup water plus the remaining ¼ cup Lillet, (or for nonalcoholic add ½ cup water) in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240 degrees F. R ...

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