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| | From:  Genie· (Original Message) | Sent: 2/16/2008 2:50 AM |
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| | | From: Genie· | Sent: 8/5/2008 4:41 PM |
Fresh Fruit with Honey Yogurt Dip 2 Cups Vanilla Yogurt ½ Cup Honey 1 tsp. Ground Cinnamon Assorted Fresh Fruit, such as Apples, Bananas, Pineapple and/or Strawberries, cut into wedges or bite sized pieces Combine yogurt, honey and cinnamon in a small bowl; stir to blend. Place bowl on platter. Surround with fresh fruit and serve. | |
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Reply
| | | From: Genie· | Sent: 8/7/2008 4:25 AM |
Broiled Figs and Bleu Cheese
20 fresh black figs
8 ounces bleu cheese
2 ounces walnuts, chopped to small granules
2 or 3 roasted cloves of garlic
2 vanilla beans, split and steeped with the balsamic and sugar
8 ounces white balsamic vinegar
1/4 cup sugar
Combine the balsamic, vanilla bean and sugar and reduce to a glaze. Cool. Slice figs in half and set aside. Blend the bleu cheese, walnuts and garlic and place in a pastry bag. Pipe the bleu cheese blend onto the fig halves. Heat the figs in hot 375F oven for about 5 minutes and drizzle the balsamic glaze over and serve immediately. Makes 40 hors d'oeuvre.
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Reply
| | | From: Genie· | Sent: 8/25/2008 7:46 PM |
| Greek Olive Appetizer 6 oz. pkg. cream cheese, softened
1/2 c. chopped pecans
1 c. salad olives
2 tbsp. olive juice
1/2 c. mayonnaise
Mix all ingredients together. Will be runny at first. Refrigerate few hours. Will thicken. | |
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:09 AM |
| Blue Cheese-Pistachio Grapes
Seedless red or green grapes are wrapped in a mixture of cream
cheese, blue cheese, and a little wine (if you wish), then rolled in
finely chopped nuts and chilled slightly.
Ingredients:
1 3-oz. pkg. cream cheese, softened
2 oz. blue cheese, crumbled
2 tsp. port wine (optional)
1/3 cup finely chopped pistachio nuts, pecans, or almonds
1 large bunch seedless red or green grapes (40 to 60 grapes)
Directions:
In a small bowl combine cream cheese, blue cheese and port wine, if
using. Wrap a little of the cheese mixture around each grape. Roll
grapes in chopped nuts. Cover and chill grapes for 30 to 60 minutes,
or until serving time.
Number of Servings: 10 to 15 servings (about 4 grapes per serving)
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:01 PM |
Garlic Olives - Genie
6 tablespoon olive oil 2 -3 cloves garlic, minced or pressed 1 teaspoon oregano leaves 2 cans (7 oz. each) pitted ripe olives, drained
In a small bowl, stir together oil, garlic and oregano. Add olives and toss to coat thoroughly. Cover and chill at least 4 hours or as long as two weeks. Makes 1-1/2 cups. |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:16 PM |
Yogurt Covered Raisins This recipe can also be used for dried fruits and pretzels. 2 cups raisins
8 ounces Yogurt Cream Cheese (recipe follows)
1/4 cup butter
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract Place raisins in a steamer basket. Place over boiling water, without touching the water. Steam, covered for 5 minutes. Combine Yogurt Cream Cheese and butter in heavy bottom saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined. Transfer to large bowl of mixer. Add confectioners' sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla extract. Stir in raisins gently. Drop by teaspoonsful onto wax paper. Let dry, uncovered, for 4 hours or overnight. Makes 3 1/3 to 4 dozen clusters. Yogurt Cream Cheese
1 quart plain yogurt (whole milk or low fat) Line a large colander with cheesecloth. Place the colander over a bowl and then place the yogurt in the strainer. Cover the bowl and colander with plastic wrap. Let drain overnight. After 12 hours, hold the cheesecloth and very gently squeeze any remaining moisture out of the cheese. Empty the whey from the bowl and let stand another 8 hours. Place the cheese in a clean container. The Yogurt Cream Cheese is now ready to use. Yield: 6 servings | |
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:14 AM |
| NOBR> Marinated Olives, Nuts, and Pimiento </NOBR> | | 3/4 cup kalamata or other brine-cured black olives 1/2 cup small green olives, such as picholine (available at specialty foods shops) 1/2 cup small pimiento-stuffed olives 1/3 cup 3/4-inch pieces drained bottled pimiento 1/4 cup blanched whole almonds 1/3 cup unskinned hazelnuts, toasted lightly 1/4 cup drained bottled cocktail onions 1/4 cup thinly sliced onion 2 garlic cloves, sliced thin 1/2 lengthwise half of lemon, sliced thin crosswise 1-1/2 teaspoons dried oregano 1/3 cup white-wine vinegar 1-1/4 cups olive oil
In a saucepan of boiling water blanch the kalamata olives and the green olives for 1 minute, drain them, and in a bowl combine them well with the pimiento-stuffed olives, the pimiento, the almonds, the hazelnuts, and the cocktail onions. In a 1-quart jar with a tight-fitting lid pack decoratively the olive mixture, the sliced onion, the garlic, and the lemon and add the oregano, the vinegar, the oil, and pepper to taste. Seal the jar with the lid, shake the mixture, and chill it, shaking it daily, for 3 days. The marinated olive mixture keeps, covered and chilled, for 3 months. Yield: about 3 cups. | |
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:15 AM |
| Olive Paste | | "This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator." --Natalie Dupree
1 cup kalamata or mixed green and black olives 1 medium onion, chopped 3 tablespoons capers, rinsed 1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried 3 tablespoons olive oil 2 tablespoons red wine vinegar Grated peel (no white attached) of 1 lemon 1/2 teaspoon freshly ground black pepper, or to taste
Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator. Yield: 1 cup | | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:33 PM |
Garlic Olives Appetizer
6 tablespoon olive oil 2 -3 cloves garlic, minced or pressed 1 teaspoon oregano leaves 2 cans (7 oz. each) pitted ripe olives, drained
In a small bowl, stir together oil, garlic and oregano. Add olives and toss to coat thoroughly. Cover and chill at least 4 hours or as long as two weeks. Makes 1-1/2 cups | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:42 PM |
| Marinated Olives, Nuts, and Pimiento 3/4 cup kalamata or other brine-cured black olives 1/2 cup small green olives, such as picholine (available at specialty foods shops) 1/2 cup small pimiento-stuffed olives 1/3 cup 3/4-inch pieces drained bottled pimiento 1/4 cup blanched whole almonds 1/3 cup unskinned hazelnuts, toasted lightly 1/4 cup drained bottled cocktail onions 1/4 cup thinly sliced onion 2 garlic cloves, sliced thin 1/2 lengthwise half of lemon, sliced thin crosswise 1-1/2 teaspoons dried oregano 1/3 cup white-wine vinegar 1-1/4 cups olive oil In a saucepan of boiling water blanch the kalamata olives and the green olives for 1 minute, drain them, and in a bowl combine them well with the pimiento-stuffed olives, the pimiento, the almonds, the hazelnuts, and the cocktail onions. In a 1-quart jar with a tight-fitting lid pack decoratively the olive mixture, the sliced onion, the garlic, and the lemon and add the oregano, the vinegar, the oil, and pepper to taste. Seal the jar with the lid, shake the mixture, and chill it, shaking it daily, for 3 days. The marinated olive mixture keeps, covered and chilled, for 3 months. Yield: about 3 cups. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:18 AM |
| Fried Olives Tuscan Style | | | Ingredients | - Quart jar of medium Spanish olives (with pits)
- 2 egg whites, well beaten
- Plain (unflavored) bread crumbs
- Olive or vegetable oil
| | Preparation | | Pit the olives (we use a pitter made in Italy, bought, pitted olives may also be used) and pat dry, don't use olives with pimentos as they will distort the flavor. Dip the olives in beaten egg whites and toss into the bread crumbs making sure they are totally coated. Deep fry in oil until golden. Remove using a Japanese-style skimmer. Serve in an elegant, flat platter. | | |
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