As we start thinking about gathering with family and friends, here are some tried and true easy recipes that are sure to please your guests.
The Best Spinach Dip
16 servings
1/2 cup mayonnaise
2-1/3 cups light sour cream
1 box (1.8 ounces) leek or vegetable soup mix
1 cup finely chopped jicama or 4-ounce can water chestnuts, drained and chopped
10-ounce package frozen chopped spinach, thawed, drained, and squeezed of excess water
1-pound loaf of sourdough bread
In a medium bowl, mix together mayonnaise, sour cream, leek soup mix, jicama and chopped spinach. Chill in the refrigerator for 6 hours or overnight.
Remove the top and interior of the sourdough bread loaf, making a bowl. Fill the bread bowl with the spinach mixture. Cut the carved-out bread top into bite-sized cubes for dipping. Serve with bread cubes.
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SHRIMP ROCKEFELLER STUFFED MUSHROOMS
Makes 24
Prepare and remove stems from::
24 large button mushrooms
Saute in 1 tablespoon olive oil:
1 pound large shrimp, peeled, deveined and cut into chunks
Salt and red pepper flakes to taste
Combine and add:
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
1-1/2 cups frozen chopped spinach, squeezed dry
3 tablespoons Parmesan cheese
2 teaspoons minced fresh tarragon
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons minced green onions
Salt, cayenne, and nutmeg to taste
Toss together. Top with:
1/3 cup fresh breadcrumbs
2 tablespoons olive oil
2 tablespoons Parmesan, grated
Preheat the oven to 425 degrees. Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt and roast for 10 minutes. Flip caps over and roast for another 5 minutes. Remove from the oven, leave the oven on. Saute shrimp in 1 tablespoon oil in a skillet over medium high heat just until pink, 2 minutes. Season with salt and pepper flakes, set aside.
Combine cream cheese, mayonnaise and milk in a bowl. Add spinach, 3 tablespoon cheese, green onions and seasonings. Toss crumbs with 2 tablespoons oil, 2 tablespoons Parmesan, and salt and pepper to taste in a small bowl. To stuff the mushrooms, place 2-3 shrimp pieces in each cap. Top with a generous teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, 8 minutes. Serve immediately.
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HOT ARTICHOKE HEART APPETIZER
Makes 1-1/2 cups
1 jar (6 ounces) marinated artichoke hearts
1 cup mayonnaise
1/2 cup shredded cheddar cheese
Crackers or baguette slices
Preheat the oven to 350 degrees F. Drain and rinse artichokes; chop coarsely. Combine with mayonnaise and cheeses; mix well. Place in a casserole dish. Bake for 20 to 30 minutes or until bubbly. Serve with crackers or baguettes.
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AHI CARPACCIO
2 pounds sashimi-grade ahi
Paste:
2 tablespoons sun-dried tomatoes in olive oil
1 teaspoon capers, drained and roughly chopped
1 teaspoon garlic, pressed into a paste
1/2 teaspoon kosher salt
1 tablespoon pesto or shopped basil, minced with olive oil to form a paste
3 dashes hot sauce, to taste
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly grated Parmigiano-Reggiano cheese
Slice ahi paper thin. Line around a pretty round platter. Blend the other ingredients in a blender to form a paste, the consistency of ketchup. If too thick, add more olive oil and vinegar. Brush ahi with paste, sprinkle with Parmigiano-Reggiano cheese. Serve with baguette slices.
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THAI MEATBALLS IN PEANUT CURRY SAUCE
Makes 32 meatballs
1/2 cup flour
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef, medium lean
2 tablespoons canola oil, more if necessary
4 cloves garlic, coarsely chopped
1 tablespoon Thai red curry paste
2 cups coconut milk
2 tablespoons chunky peanut butter
2 teaspoons Thai fish sauce (nam pla)
1-1/2 tablespoons sugar
1 teaspoon chopped fresh mint or basil leaves for garnish.
Place flour on a plate, sprinkle beef with salt and pepper, and mix well. Shape into small firm balls about 1 inch in diameter. Roll the meatballs in flour, dusting off excess. Line a plate with paper towels. In a wok, add meatballs and sear them on high heat, stirring and titling pan, until browned evenly and cooked through, about 5 minutes. Using a slotted spoon, transfer meatballs to the paper towel-lined plate to drain.
If no oil is in the pan, add 2 teaspoons and fry the red curry paste so it releases its aroma, about 2 minutes, stirring with a wooden spoon to prevent sticking and smoking. Add the garlic and cream of the coconut milk (on top so do not shake the can) and stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about one minute. Taste and add fish sauce and sugar. Return meatballs to the pan with the sauce and simmer over on low heat until they are hot, about 2 minutes. Transfer to a serving dish and garnish with mint or basil sprinkled on top. For ease as an appetizer, skewer each meatball with a 6-inch skewer.
Email Audrey Wilson at audreywilson808@gmail.com.