REC Curry Cheese Ball. Dlaf, did you make it over here yet? Her request reminded me to post it here

[dawnnys]

(Debbie in GA)

I make this every year. It's great, originally by ^Bunny^ (are you here, Bunny?):

8 oz sharp cheddar cheese

8 oz cream cheese

2 Tbsp. dry vermouth (I used sherry)

1 tsp curry

Chutney (I used ginger chutney)

Beat cheeses together until well blended. Add vermouth and curry to taste. Refrigerate at least 4 hours. Shape into a ball. When ready to serve, carefully spoon chutney over the cheeseball.

Serve with crackers or breadsticks.

Dawn

 

[CathyZ]

Hummus

SESAME HUMMUS (serves 6)

1 can (15-1/2 oz) garbanzo beans, drained
1 T good olive oil
juice of 2 medium lemons
5 cloves of garlic, peeled
3/4 C Tahini (sesame seed paste)*
1 tsp paprika
1 tsp pepper
salt to taste
kalamata olives for garnish
Process garbanzos, oil, lemon juice and garlic until smooth. Add tahini, paprika, salt and pepper and process 1 minutes. Mound in bowl and garnish with olives. Serve at room temperature.

*If tahini is unavailable, make your own: Brown 1 C sesame seeds in a dry frying pan over medium heat, shaking frequently so they don't burn. Put in a blender with 1T olive oil. Process until it is a smooth paste. Easy!

 

[CathyZ]

Layered Cheese and Pesto Torte

LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.

 

[CathyZ]

Grilled Butterflied Leg of Lamb

GRILLED BUTTERFLIED LEG OF LAMB
(serves 6-smileys/bigeyes.gif
Great with Red Potatoes in Parchment Packets and Orange and Onion Salad.

Either have your butcher bone and butterfly a 6-lb. leg of lamb, or do it yourself. Trim off as much fat as possible. Marinate overnight.

8 cloves garlic, mashed
2 T fresh rosemary
1 tsp coarse-ground pepper
pinch cinnamon
4 T olive oil
4 T red wine
5 T Dijon mustard

1/2 C olive oil
3 T red wine
Fresh rosemary sprigs, thyme sprigs, bay leaves
salt and pepper

Grind first four ingredients together until they are a paste. Mix in 4 T olive oil and 4 T red wine. Arrange lamb in a glass baking dish, cut side down. Cut slits in surface, then spoon and press mixture into the entire surface of the lamb. Rub mustard over the surface. Combine 1/2 C oil and 3 T wine, and pour over meat, turning to coat. Refrigerate overnight.
Grill lamb to medium rare. Scatter fresh herb sprigs over coals. Use up marinade, basting frequently. Slice thinly across the grain. Sprinkle with salt and pepper.

 

[CathyZ]

Crab Salad-Stuffed Ahi Steaks

Well, this is a made-up entree so I don't really have an actual recipe. My friend Mike served something similar to me many years ago and I grabbed hold of the idea and added stuff. So, to the best of my recollection of what I did this time, here it is:

Ahi steaks- at least 1" thick, with pocket cut in the side
Crab salad
oil for sautéing
Parmesan and chopped parsley for serving

Crab salad: make really pungent
Fresh crab meat (for 20 steaks I used about 2 lbs)
chopped onion
Capers
Kalamata Olives
chopped garlic
mayo to bind- but not too wet
oregano
parmesan cheese
pepper

Make crab salad day before if you can- if not, give it a few hours to meld the flavors. Stuff the pockets as full as you can (you will lose some when you cook it) and saute in oil until desired doneness (I like pink inside and warm crab salad). Plate and sprinkle with parmesan and parsley.

 

[CathyZ]

Caramelized Carrots

CARAMELIZED CARROTS
(serves 2)
3 medium carrots, sliced
2 T butter
1 tsp brown sugar
pepper
Steam carrots over water. In a pan, melt butter until bubbly. Add brown sugar to the butter and cook for a minute. Add the carrots, stir to coat, sprinkle a little pepper on them, and enjoy!

 

[CathyZ]

Green Salad with Papaya Seed Dressing

Here is the dressing:

PAPAYA SEED DRESSING
Makes 1 cup

1/4 cup flavored vinegar
1/4 cup sugar
1/4 tsp salt
1 tsp dry mustard
1/2 cup vegetable oil
1/2 small onion
1 tbsp fresh papaya seeds

Process papaya seeds and onion until finely chopped. Add everything else except for oil and pulse a few times. With the machine running, add the oil in a stream.

 

[CathyZ]

Desserts: Apple Pie, Blueberry Pie, Chocolate Cheesecake, Creamy Lemon Pudding

The only recipe I will post here is the Lemon Pudding- it is so good! I think I got the recipe here on the board not too long ago- can't remember exactly but it is worth zesting and squeezing lemons for the final product. The apple and blueberry pies are pretty standard recipes, as is the chocolate cheesecake.

CREAMY LEMON PUDDING
(serves 4)
¾ c sugar
¼ c cornstarch
2-1/2 c milk
3 large egg yolks, lightly beaten
2T finely grated lemon zest (I used 2-1/2 I like it really lemony)
pinch salt
½ c fresh lemon juice
2 T unsalted butter at room temperature
Whisk the sugar and cornstarch in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest and salt and cook stirring frequently over medium heat until thick enough to coat a wooden spoon. Remove the pan from the heat and stir in the lemon juice and butter. Pour into 4 individual bowls. Let cool to room temp. Chill for at least 2 hours and serve chilled.