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| |
| Preheat oven to 350. In medium skillet, brown .5 lb lamb, onion, nuts, salt and pepper. In large bowl, combine wheat germ and water.
Mix in remaining lamb, and allspice. Press half the mix evenly on bottom of 9" x 9" baking pan. Spoon lamb-nut mix evenly over first
layer. On wax paper, flatten remaining mix into a 9" square. Turn into pan on top of lamb-nut mix and smooth surface well. Cut into 1"
diamonds and dot w butter. Bake 30 min or until done. Makes about 6 doz appetizers |
Melon Carpaccio--Serves 6
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin
slices from seeded side of melon wedge w a vegetable peeler (first slice may be
irregular), stopping when you get close to the rind. Arrange slices, overlapping
slightly, on one plate per wedge. Drizzle each serving w 1.4 tsp lime juice and
1/2 tsp olive oil, then scatter 10 tarragon leaves on top. Season w sea salt and
pepper and serve w lime wedges.
| Lime Juice
1.5 tsp fresh |
| Melon, Cantaloupe 1 3-lb, halved lengthwise and seeded |
| Olive Oil 1 T |
| Salt coarse sea salt |
| Tarragon 60 small, fresh leaves |
Mini-Florentine Cups
Preheat oven to 300. Mix all ingredients except turkey until well blended.
Place one slice of meat into each of 24 miniature muffin pan cups. Fill each w
1.5 tsp of the spinach mix. Bake 20 min or until heated through. Serve warm.
| Ingredient
Quantity |
| Spinach 10 oz chopped, frozen, thawed and
well drained |
| Cheese 4 oz shredded |
| Cream Cheese 0.33 c light spread |
| Cheese, Parmesan 1 T |
| Onion 1 T finely chopped |
| Garlic Powder 0.25 tsp |
| Turkey 24 slices Oscar Mayer Deli style,
thinly sliced (or use ham) |
Mushroom-Almond Pate
| Heat butter in large pan.
Sauté onion, garlic, mushrooms & thyme over med-low heat. Place toasted almonds in food processor w
walnut oil (or use olive oil) and process until smooth. Add mushroom mix, vinegar and salt & pepper. Process to desired degree of
chunkiness. Refrigerate, covered, several hours. Makes 3 cups. Serve w light rye bread, crackers, grapes, pears and Brie. |
| Garlic | 3 |
| cloves, finely chopped |
| Mushrooms
Sauté w Melted Stilton | Serves |
| Preheat oven to 425. Trim mushrooms & dice. Force garlic through press. In heavy 9" skillet,
heat butter over moderately high heat until foam subsides and
sauté mushrooms, stirring so they don't burn, until liquid is evaporated, about 15 min. Stir in garlic and cream and gently boil until slightly thickened, about 10 minutes. Season w s&p and spread in shallow
1-qt gratin dish. May be made 1 day ahead and chilled overnight. Top w Stilton and on a baking sheet bake in the middle of oven until
cheese is melted and bubbling, 5-10 min. |
| Mushrooms | 1.5 |
| lb (baby
portabellas if possible) |
| Cheese | 1 |
| lb Stilton,
crumbled (w blueberries, if possible) |
| Mix all ingredients except butter and mussels in small food processor and chop. Add butter and blend thoroughly. Steam mussels
40-60 seconds
till opened. Steam additional minute if unopened, then discard any that remain closed. Do not overcook. Allow mussels to
cool and remove top shell. Set mussels on baking sheet and spoon 1/4 tsp mix over each. Place pan under broiler close to element.
Broil 2.5 min or until butter is melted and mussels just begin to brown. |
| Lemon | 3 |
| 1 zested, .5 juiced, 1.5 wedged for garnish |
| Parsley | 0.25 |
| c fresh Italian |
| Mussels | 1 |
| lb, cultured, rinsed & debearded |
|