SUMMER APPETIZER PARTY

SUMMER APPETIZER PARTY

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Hosting my cooking club this Monday.

Here's what I'm going to make...

Recipes to follow

TOASTED CHABATTA GOAT CHEESE and FIGS

TOASTED CHABATTA  GOAT CHEESE

 and FIGS

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1 loaf chabatta bread

1/2 cup goat cheese, at room temperature

10-12 dried figs, sliced thinly

1/4 cup honey

fresh cracked pepper

*

Slice bread in half, opening up loaf.

Place crust side down on baking sheet.

Broil until toasted and brown.

Cut toasted bread into small portions.

Top with goat cheese and sliced figs.

Warm honey slightly (15 seconds) in microwave.

Pour over tops of toast. Sprinkle with fresh ground pepper.

Serve immediately

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MUSHROOM CANAPES (toasted tastiness)

MUSHROOM CANAPES

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1 cup mayonnaise

1/2 cup Parmesan cheese, grated

1 cup sauteed mushrooms, diced into small pieces

1-2.8oz. can french-fried onions

party rye or pumpernickel

*

Stir together first 4 ingredients.

Remove crust from bread and toast lightly.

Spread mushroom mixture on toasted bread and

 carefully cut into triangles. 2 to 4 depending on size of bread.

Place on baking sheet and broil until top is melted and bubbly.

Serve immediately.

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GRILLED ARTICHOKES with LEMON DILL DIPPING SAUCE

GRILLED ARTICHOKES

 with LEMON DILL DIPPING SAUCE

***

4 large artichokes

1/4 cup olive oil

1/4 cup herb seasoning

1 TBS. dried dill

1 lemon

*

Trim stems of artichokes. And leaves if desired.

Place in a large pot and cover with cold water.

Add olive oil, herb seasoning and dill. Cut lemon in half.

Squeeze into pot. Throw in the rind as well.

Cover and bring to a boil. Cook artichokes 30-40 minutes.

Or until when the bottom is poked with a fork it goes in easily.

Place bottom side up, cool slightly. Or up to 2 days in refrigerator.

Cut cooled artichokes in half. Remove choke.

Drizzle lightly with olive oil and place cut side down on hot grill.

Cook 10 minutes then flip and cook 5 minutes longer.

 Or until artichoke leaves are slightly charred.

Serve with Lemon Dill dipping sauce.

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Lemon dill dipping sauce.

1/2 cup mayonnaise

1/4 cup fresh squeezed lemon juice

 1 TBS. dried dill

Mix all ingredients together.

Serve immediately or keep in refrigerator up to 1 week.

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GRILLED HERB SHRIMP with MANGO SALSA

GRILLED HERB SHRIMP

with MANGO SALSA

***

3 cloves garlic, minced

1 cup onion, minced

1/4 cup basil, finely chopped

1/4 cup parsley, finely chopped

1 tsp. dry mustard

2tsp. Dijon mustard

1 1/2 tsp salt

1/4tsp.pepper

1/4 cup olive oil

juice of 1 lemon

2 LB. shrimp, cleaned with tails left on

*

Mix marinade, add shrimp. 1 hour @ room temperature

or up to 2 days in refrigerator. Grill shrimp 2-3 minutes per side.

*

Mango salsa

2 TBS. olive oil

1 1/2 cups onions, finely chopped

2 tsp. fresh ginger, finely minced

2 ripe mango's, cut into 1/4" pieces

1/3 cup orange juice

2 tsp. brown sugar

1 tsp. salt

1/2 tsp pepper

1 jalapeno, finely minced

2 tsp. fresh mint finely chopped

*

Saute onions and ginger in olive oil over medium low heat

for about 10 minutes. Add mango and reduce heat to low

 and cook 10 minutes. Add brown sugar, orange juice, jalapeno

and salt & pepper. Cook 10 minutes longer. Remove from heat and add mint.

Serve warm or cooled.

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OPEN FACED GRILLED FILLET SANDWICHES with MAYTAG BLUE CHEESE SAUCE

OPEN FACED GRILLED FILLET SANDWICHES

with

MAYTAG BLUE CHEESE SAUCE

***

1 loaf crusty bread, cut into 1/4" slices

1 LB. fillet steaks

1 bunch arugula

2 TBS. olive oil, divided

1 package grape tomatoes

salt & pepper

Maytag Blue Cheese Sauce

*

1/4 LB. Maytag blue cheese

2/3 cup sour cream

1/3 cup mayonnaise

2 tsp. Worcestershire sauce

1 tsp. salt

1 tsp. pepper

*

Preheat grill on high for 10 minutes.

Preheat oven to 400*
For blue cheese sauce.
 Mix together blue cheese, sour cream ,mayonnaise,
 Worcestershire sauce, salt & pepper until smooth and creamy.

On a cookie sheet place tomatoes. Top with 1 TBS. olive oil and S&P.

Bake for 20-25 minutes, or until tomatoes just start to burst.

Season fillets with remaining oil, salt and pepper, generously.

Grill to about medium rare.Or to your liking.

Allow to rest, then thinly slice the beef.

Toast bread rounds until light golden brown.

Now assemble...

Slather toast with blue cheese sauce. Placea few leaves

of arugula on toast. Top with sliced beef and roasted tomato.

Sprinkle with salt and pepper.

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CHILLED STRAWBERRY SOUP

CHILLED STRAWBERRY SOUP

*

1 cup apple juice

1 cup water, divided

2/3 cup sugar

1/2 tsp. cinnamon

1/8 tsp. cloves

2 cups strawberry's

2-8oz. cartons strawberry yogurt

2 drops red food coloring

*

In a sauce pan combine apple juice,

3/4 cup of water, sugar, cinnamon and cloves.

Bring to a boil over medium heat. Cool.

Place strawberry's and remaining 1/4 cup water

in a food processor.Process until smooth.

Pour into large bowl. Add apple juice mixture,

yogurt and food coloring. Mix well. Cover and chill.

Garnish with additional strawberry's.

*

Im serving these in shot glasses as part of my dessert.

LUSCIOUS LEMON BARS

LUSCIOUS LEMON BARS

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Crust

*

1 cup butter, at room temperature

1/2 cup sugar

2 cups flour

1/4 tsp. salt

For the Filling

*

6 eggs

3 cups sugar

2 TBS. grated lemon zest

1 cup freshly squeezed lemon juice

1 cup flour

powdered sugar for dusting

*

Preheat oven 350*

For the crust, cream butter and sugar

until light and fluffy. Combine flour and salt.

Add to butter mixture. Mix until just combined.

Dump dough into a 9x13" pan.

Flatted dough with floured hands

 building up a 1/2" edge on all sides.

Chill 10-15 minutes. Bake the crust for 15-20 minutes

 until very lightly browned. Let cool on wire rack.

Leaving oven on.

For filling, whisk together the egg, sugar, lemon zest,

lemon juice and flour. Pour into crust and bake

30-35 minutes until the filling is set.

Let cool at room temperature.

Cut into triangles and dust with powdered sugar.

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