Stuffed Strawberries These are lovely!
20 large fresh strawberries
3 ounce package cream cheese
2 tablespoons finely chopped pecans
1 1/2 tablespoons powdered sugar
Dice two strawberries and set aside. Cut a thin slice from stem of each berry to form a base. Cut each strawberry into 4 wedges starting at the pointed end and cutting to, but not through, the stem end. Beat cream cheese with mixer until fluffy. Stir in diced berries, walnuts, and powdered sugar. Pipe mixture into each strawberry. Chill until time to serve.
Strawberry Bombe with Strawberry Sauce
1 cup sliced strawberries
1/4 cup sugar
2 cups heavy cream, whipped
1 1/2 pints vanilla ice cream
Line a mold with foil and smooth out as evenly as possible. Combine strawberries and sugar in a bowl and crush. Let stand 15 minutes; puree, fold into whipped cream. Soften ice cream but do not allow to melt. Spread ice cream quickly in a thick layer over bottom and sides of foil lined mold to form shell for strawberry mixture. make sure the mix comes all the way to the top of the mold. Spoon strawberry mix into center of ice cream shell; cover with foil. Freeze overnight until firm. Peel off foil used as cover; invert onto chilled platter and lift off mold. Peel foil from bombe. Any marks can be smooth by quickly running a warm spatula over them. Return bombe to freezer to harden. Spoon Strawberry Sauce over bombe allowing to drizzle down the sides, garnish with mint. Serve in wedges with additional sauce
Strawberry Sauce: Combine 2 cups strawberries, 1/4 cup sugar, 2 tablespoons water over medium low heat in small saucepan. Cook until berries release juice and slightly thicken. Press through strainer and cool.
Horseradish Mashed Potatoes
6 medium potatoes
9 tablespoons warm milk
4 1/2 tablespoons butter
3 tablespoons prepared horseradish
Cook potatoes in boiling water until tender. Drain; return potatoes to same pot. Add milk, butter, and horseradish. Beat with mixer until creamy. Season to taste.
12 ounces bittersweet chocolate chips
3 cups water
1 3/4 cups sugar
1 tablespoon instant espresso powder
1/8 teaspoons salt
Finely chop chocolate in processor. Stir in 3 cups water, sugar, espresso, and salt in heavy pan over medium heat until sugar dissolves and syrup comes to a boil. Transfer to mixing bowl; chill. Process mixture in ice cream freezer according to manufacturer's directions. Transfer to container and freeze overnight. Scoop balls into martini glasses and garnish with mint.
Key Lime Tarts
4 large eggs
2/3 cup fresh key lime juice
3/4 cup sugar
6 tablespoons unsalted butter
2 teaspoons key lime zest
prepared miniature tart shells
1 pint fresh strawberries
Whisk together first 4 ingredients in a saucepan, and cook over medium heat, stirring constantly until thickened, about 12 minutes. Stir in lime rind, strain, cover and chill 4-6 hours. Spoon curd into each tart shell; top with strawberry slices. Place 2 tarts on each plate and garnish with a whole strawberry dipped in chocolate and mint leaves.
Mixed Greens with Apples & Balsamic
mixture of butter lettuce and radicchio
1 red delicious apple
1 yellow delicious apple
Monterey jack cheese
balsamic vinaigrette dressing
Slice cheese into 1/4 inch slices. Using cutter, cut into star shape. Slice apples into think wedges. To serve: place greens onto salad plates. Arrange fruit over greens; arrange cheese stars over salad. Drizzle with dressing and garnish with walnut halves.
Chocolate Orange Mousse This mousse is heavenly!
6 ounces semi sweet chocolate
1 teaspoon grated orange zest
1/4 cup packed light brown sugar
2 egg yolks
1 tablespoon orange juice
1 cup whipping cream, whipped
additional whipped cream and drained mandarin oranges for garnish
Melt chocolate in double boiler; cool. Combine orange rind, sugar, egg yolks, and eggs in container of an electric blender; blend until light and foamy. Add chocolate and orange juice; blend well. Return to pan and cook until thickened. Cool to room temperature. Fold in whipped cream. Spoon into small martini glasses and chill or at least 4 hours. Garnish with a dollop of whipped cream, a mandarin orange, and orange zest if desired.
Pimento Pepper Bisque
8 ounces diced pimento
1/4 cup butter
5 tablespoons all purpose flour
28 ounces condensed chicken broth
3 cups half and half
4 teaspoons grated onion
1 teaspoon salt
1/2 teaspoon hot sauce
Place pimento in container of electric blender and process until smooth, stopping to scrape down sides. Set aside. Melt butter in a heavy saucepan over low heat; add flour and stir until smooth. Add broth, half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pimento, salt, and hot sauce. Heat thoroughly. Ladle into heated bowls and garnish with croutons.
Seared Brussels Sprouts
3/4 pound fresh brussels sprouts
2 tablespoons oil blend (1/2 oil plus 1/2 butter)
Wash and trim brussels spouts and remove outer leaves. Parboil in salted water until just tender; remove from water, slice in half and drain well on paper toweling. Heat oil blend in skillet until hot; place sprouts, cut side down, in skillet and sear until browned. Remove from pan; season to tast
Veggie Dip Stuffed Vegetables
1 recipe Spice Barn Vegetable Dip Mix
-hollow out cherry tomatoes, turn upside down on paper towels to drain until ready to use
-score cucumbers; slice 1 inch thick, lightly hollow out with melon ball utensil
-cut celery sticks into 2 inch lengths; slice a section off of the bottom of the stick so it will sit on the tray
-score carrot and squash; slice into 3/8 inch slices either straight or diagonally
Blend 2-3 tablespoons dip mix, as desired, into 1 cup sour cream* and 1/2 cup mayonnaise. Refrigerate for at least 15 minutes to blend flavors.
Assemble: fill vegetables with dip mixture and serve
*for best results use a thick sour cream.