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Mushroom and Nut Pate
2 tablespoons (1/4 stick) of butter
1 pound of mushrooms, sliced
1 small onion, sliced
1 garlic clove, minced
3/4 cup of slivered almonds, toasted
1/4 cup of hazelnuts, toasted
2 tablespoons of peanut oil
1/4 teaspoon of dried thyme
salt to taste
dash of red pepper
toasted sesame seeds
assorted crackers
Melt butter in large skillet over medium-high heat. Add mushrooms, onion, and garlic and sauté until most of liquid has evaporated. Remove from heat. Coarsely chop almonds and hazelnuts in blender or food processor, remove 2 tablespoons and set aside. Continue chopping, slowly adding oil until mixture is well blended. Add seasoning and mushroom mixture and blend thoroughly. Stir in remaining nuts. Mold into loaf and sprinkle with sesame seeds. Serve with assorted crackers. Serves 6.
Easy Scampi
3/4 cup ( 1 1/2 sticks) of unsalted butter
1/4 cup of finely chopped onion
3 to 4 garlic cloves, crushed
4 parsley sprigs, chopped
1 pound of uncooked medium shrimp deveined
1/4 cup of dry white wine
2 tablespoons of fresh lemon juice
salt and freshly ground pepper
Melt butter in medium skillet over low heat. Add onion, garlic and parsley and sauté until golden, about 10 minutes. Add shrimp and stir just until pink. Remove shrimp and place in oven proof dish. Cover lightly and keep warm. Add wine and lemon juice to skillet and simmer about 2 -3 minutes. Season to taste with salt and pepper and pour over shrimp. 4 servings
Broiled Tomatoes
1/4 cup of mayonnaise
1/4 cup of grated Parmesan or Gruyere cheese
1/4 cup of minced shallot or green onion, white part only
2 tablespoons of minced parsley
2 large ripe tomatoes, sliced into thirds or 3 smaller tomatoes, halved
Preheat broiler. Combine all ingredients in small bowl and blend well. Gently spread mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source until lightly browned about 2 -3 minutes. Serve immediately. 6 servings
Creamy Vinaigrette Salad Dressing
1/2 cup of oil
1/2 cup of half and half
1 egg, lightly beaten
1 garlic clove, minced
5 tablespoons of tarragon vinegar
2 tablespoons of olive oil
2 teaspoons of salt
1 teaspoon of freshly ground white pepper
1/2 teaspoon of freshly ground pepper
1/2 teaspoon of dry mustard
1/4 teaspoon of sugar
juice of 1/2 lemon
Combine all ingredients in jar with tight fitting lid and shake well. Refrigerate. Shake again before using. Makes about 1 1/2 cups
Chocolate Fondue
six 1ounce squares of unsweetened chocolate
1 1/2 cups of sugar
1 cup of whipping cream
1/2 cup (1 stick) of butter
1 1/2 ounces (3 tablespoons) of crème de cacao
Cake for fruit, cut into bite size pieces
Combine the first 4 ingredients in double broiler over warm water and stir frequently until melted, about 10 minutes. Add crème de cacao and blend mixture well. Serve with cake or assorted fruit. 12 servings
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