Herbed Boursin


2 cloves garlic, minced
¼ C fresh chives, chopped
¼ C fresh parsley, chopped
¼ C fresh basil, chopped
8 oz. cream cheese
¼ C pitted black olives, chopped

Combine garlic, herbs and mix thoroughly. Blend in cream cheese until smooth. 
Add olives.
Place in a small bowl and garnish with basil leaves. Chill.

Serve with French bread or crackers.

Spicy Herb Roasted Nuts


Yield: 5 cups

 1 ½ cups whole almonds

 1 ½ cups walnut halves

 1 cup pecan halves

 1 cup hazelnuts

½ cup maple syrup (Grade B preferred)

¼ tsp cayenne

1 ½ tsp chopped fresh oregano leaves or ½ tsp dried oregano

1 ½ tsp chopped fresh sage leaves or ½ tsp dried sage leaves

1 ½ tsp chopped fresh thyme leaves or ½ tsp dried thyme leaves

1 ½ tsp chopped fresh rosemary leaves or ½ tsp dried rosemary leaves

1 ½ tsp chopped fresh savory leaves or ½ tsp dried savory leaves

1 ½ tsp chopped fresh marjoram leaves or ½ tsp dried marjoram leaves

3 Tablespoons olive oil

1 tsp kosher salt


Preheat oven to 300 degrees and line a 10 x 15 inch rimmed baking sheet with heavy foil.  Spray foil lightly with kitchen spray.

Mix ingredients thoroughly and place ...



Crepes: 12-16 crepes

Double sift ¾ c ap flour

1 tsp baking powder

Sift onto parchment or small bowl

In another bowl combine 2 eggs, 2/3 c milk, & 1/3 c water ( cool to tepid)

With whisk quickly add dry to wet just combine batter will be lumpy. Cover or place in another container and refrigerate to rest at least a few hours up to a few days.

These may be filled with any combination of ingredients desired. For a sweet crepe you may add extract to the batter 1 tsp, zest may also be added for both savory or sweet, herbs fine chopped fresh or dry are great as well.. About ¼ c per crepe of filling will be needed.

For assembly: 6-8 inch nonstick omelet pan, or crepe pan, clarified butter preferably, however another high smoke point oil may be used. ( good to 400*), hand flip or rubber spatula to turn.

2-3 cu ...

Smoky Red Devil Eggs


Time: 25 minutes

12 large eggs
1 fat garlic clove, minced
¼ tsp kosher salt, more to taste
½ c mayonnaise
2 Tbsp tomato paste
2 tsp red wine vinegar, more to taste
¼ tsp freshly ground black pepper
¼ tsp hot smoked paprika, more to taste, and for garnish.

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar pepper and paprika and contin ...

Zesty Deviled Eggs


6 hard boiled eggs
½ C finely shredded cheese (2 ozs.)
2 Tbsp chopped fresh parsley
3 Tbsp mayonnaise or half and half
1 tsp prepared horseradish
½ tsp ground (dry) mustard
⅛ tsp salt
¼ tsp pepper 

Boil eggs twenty minutes. Drain. Run cold water over eggs and peel. Cut in half and put yokes in a bowl. Add remaining ingredients. Mix. Stuff mixture into egg whites. Can garnish with pimento slices or sliced stuffed olives. Chill.


Cucumber Dip


1 cucumber, peeled, halved, and seeds removed
16 oz. reduced fat sour cream
white vinegar
salt, kosher or regular
1 tbsp. chopped onion
1 tbsp. chopped fresh dill
salt and pepper to taste
1 tbsp. white wine

Grate cucumber and set in shallow bowl. Fill the bowl with half white vinegar and half water over cucumber. Sprinkle with salt and let sit for l hour at room temperature.
Drain grated cucumber well. Mix cucumber, sour cream, chopped onion, dill, and white cooking wine together. Season with salt and pepper. Chill for a couple of hours.

Serve with veggies and baked pita bread.

Crab Delight


8 oz. cream cheese
1 Tbsp milk
1 Tbsp mayonnaise
2 tsp Worcestershire sauce
2 Tbsp horseradish

1 7.5 oz can crabmeat
2 Tbsp chopped onion
¼ c chopped ripe olives
Turn into greased shallow dish or pie plate. Top with 2Tbsp toasted slivered almonds. 
Bake at 350° for 15 minutes.
Serve with crackers.

Corn Dip


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


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


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)