So; with all the recent picnics, what have been your "go to" appetizers?

Rec: Richards Key Lime Pie Dip; I serve with fresh raspberries / blueberries / graham crackers

pretty presentation and make ahead! Thx Richard for a keeper!

From the Palace Restaurant, Cincinnati.

Key Lime Pie Dip

Ingredients:
8oz cream cheese (room temp)
One, 14 oz can sweetened condensed milk
1 tbsp vanilla extract
1/4c-1/3c nellie and joe's key lime juice
1 package gingersnaps, vanilla wafers or graham
crackers

Equipment needed:
Stand or hand mixer, or food processor. attractive serving dish.

Method:
In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese until light and fluffy. scrape down the sides of the bowl with a spatula and pour in sweetened condensed milk, mixing on medium to medium high speed until thoroughly combined. it is always a good idea to frequently scrape down the sides and the bottom of the bowl for even mixing. then add the key lime juice and vanilla extract, mix on low speed until well combined. pour the dip into an attractive serving dish or pie plate and allow to set up in the refrigerator for 1-2 hours. garnish with fresh berries or whipped cream and coconut shavings, and serve with your favorite cookie or sweet cracker.

Serves:
8-12
 
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I'm a fan of caprese skewers

Cherry tomatoes mozzarella balls and basil leaves threaded on small bamboo skewers.

Fruit skewers with an orange/wine reduction for dipping would also be great.

 
Warning! Use of this dip could lead to verbal tongue lashings by literate librarians

(From an old post of mine:)

Last Saturday it was necessary to get rid of the small bowl of Richard's Key Lime Dip that was left-over because I was sneaking a spoonful EVERY ELEVEN MINUTES! This meant I should have dragged a stationary bike into the kitchen and spun 23 minutes after each spoonful to balance the number of calories I was taking IN.

But I didn't.

Instead I baked some gingersnap cookies, piped the keylime on top and took them to the library.

On Monday, I walked into the library after work and was AMBUSHED BY THREE IRATE LIBRARIANS WHO APPARENTLY HAD BEEN OFF ON SATURDAY AND DID NOT GET ANY OF THE KEY LIME STASH! Then I ran into one of the librarians who HAD worked that day and her comment was "TOO BAD! That's what they get for having a holiday weekend off."

It was anarchy!

(Honestly. I felt like a 10-year old who just got caught drawing curly mustaches on Hitler in a library book)

I managed to calm them down by promising to make them some more while tossing the PUMPKIN CHEESECAKE with PECAN CRUST I had made in their direction and then running the other way.

 
It’s too hot to go outside

Most family functions are hosted by the younger generation now and that means going out to the central valley where it’s over 100°. Little kids may be out there on some water slide but I’m inside in the air conditioning. But recently there was a snow cone truck that came to the grad party. I rarely get asked to bring something and I miss eating non Costco party food. smileys/frown.gif

But youbetcha everything looks like a Pinterest page. #Sad

 
Tuna or salmon tartare with wasabi aioli on pita cracker.Baguette slice with or

without a schmear of bacon jam and pimento cheese--run under the broiler ideally. Hummus made with canellini beans and avocado served with carrot slices. Blistered shishito peppers with sriacha aioli.

 
My friend lives in Los Gatos and it was 104!! She said it went down to 74 overnight.

Isn't that too extreme of a swing for flowers and vegetables? I always thought it was moderate there.

 
That was just a heat wave it’s not normally that hot here…

But it is that hot in the central valley, the bread or fruit basket of America whatever it’s called there. Where all the big agriculture is. Out there an average summer day is going to be in the nineties to 100s or over. Since no one can afford to live in the bay area anymore that’s where the younger generation lives and all the family get togethers are these days.

Here we have more of the Mediterranean climate I think I wants read the average yearly temperature for here is 73°, so summer days are in the 70s and mid 80’s but can’t get above that during a heatwave. I can pretty much throw a rock From my house to Los Gatos, it’s about five minutes from here.

Before we were Silicon Valley, we were the valley of hearts delight, because how perfect the climate is for agriculture.

Right now it’s 2pm and 78°F.

 
My laugh for the am! Your presentation is much better than mine. I like your

although that maybe beyond my dessert culinary skills. I serve it more bohemian, in a pretty dish, topped with fruit on a silver platter surrounded by vanilla wafers / graham crackers. In other words, scoop in and enjoy!

Thanks for my morning smile. This recipe is a keeper!

 
And they are walking distance from each other! And the Sur La Table has a classroom kitchen…

It’s where pat/NorCal and I met the first time years ago. It’s the one I normally go to, so heck yes, we are doing lunch if you’re in town!

They also have a James Beard award winning Michelin three-star restaurant in LG, but it’s above my pay grade so the best I can do is get my veggie transplants from their farm.

PS
Every store here has coriander seeds smileys/smile.gif

 
Is that Manresa? I've had their cookbook from the library. Not really my style...my palate isn't

that sensitive. It's more a Snickers, Cheese Doodles kind of palate.

 
Yes, but he also just opened a second restaurant less expensive New Orleans style food.

Los Gatos has plenty of good restaurants. Or we could go to my favorite hole in the wall hotdog place and have cheese dogs!

 
Multilayer Taco, Italian and Greek dips

Always seem to go first when served. Can be healthified with extra veggie layers and vegetable dippers. Colleen

 
The layered dip, middle Eastern style in appetizers here is always a big hit

Also Ina Garten’s Whipped Feta with cherry tomatoes. Posted by Traca. I cut the Feta by half. It was too strong originally.

 
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