Apple Mustard Glaze

Brush this sauce on ham before baking for a delicious glaze. It also makes a wonderful dip for vegetables or grilled sausages. Double or triple the recipe and pour into decorative jars for great gifts.
2 cups Mott's apple juice
1 teaspoon whole cloves
1 cinnamon stick
1/2 cup Dijon-style mustard
Pour apple juice into medium saucepan, add cloves and cinnamon stick. Simmer over medium heat until thickened and reduced to about 1/4 cup. Allow syrup to cool; remove and discard cloves and cinnamon stick. Blend cooled syrup with mustard. Store in airtight container in refrigerator until ready to serve. Serves
Makes 3/4 cup

Baked Fresh Ricotta with Black Olives

1 15-ounce container fresh whole milk ricotta cheese (1 1/2 cups)
2 eggs
Kosher salt, to taste
Zest of 1 orange, divided
1 cup California Black Ripe Olives, strained and cut in wedges
1 baguette, cut into 1/4-inch-thick wedges
Preheat oven to 350°F. Place cheese in medium bowl; add eggs, salt, and half the orange zest and stir until well combined. Transfer to an 8-inch baking dish and place on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and sprinkle with remaining orange zest. Let stand 5 minutes before serving. Serve warm over baguette slices and top with olives.
Preparation Time
15 minutes
Cook Time
35 to 40 minutes
Makes 4 servings

Baked Onion Dip

1 cup mayonnaise
1 cup chopped onion
Grated nutmeg, to taste
1 cup (4 ounces) shredded Jarlsberg cheese
In a bowl, combine mayonnaise, onion and nutmeg; stir in cheese. Spoon into a 1 quart oven-proof dish and bake, uncovered, 325°F for 40 minutes or until lightly golden. Serve warm with flatbreads, cooked sausage, boiled mini potatoes and vegetable crudites.
Makes 2 cups

Balsamic Vinaigrette

1/3 cup balsamic vinegar
1/4 cup Tabasco Chipotle Pepper Sauce
2 teaspoons sugar
1/4 teaspoon salt
1 cup olive oil
Combine vinegar, chipotle sauce, sugar and salt in small bowl and stir until sugar dissolves. Gradually whisk in olive oil and blend well.
Makes about 1 1/2 cups

Bayou Red Bean Layered Dip

1 tablespoon olive oil
2 small yellow onions, diced
1 cup celery rib, diced
2 bell peppers, (green and red) diced
Cajun seasoning spice, to taste
Kosher salt, to taste
Cayenne pepper, to taste
4 dried bay leaves
4 sprigs thyme (1/4 teaspoon dry)
1 pound red beans, rinsed and sorted over, soaked and drained, or 1 pound canned beans, rinsed
1 garlic clove, chopped
1 quart vegetable stock
2 cups tomatoes, seeded and diced
Green onions, chopped, for garnish (optional)
Preparation Cajun Red Bean Layer: In large saucepan, heat oil and add 1/2 of the onions, celery and peppers. Season with Cajun spice, salt and cayenne and saute for 5 minutes or until vegetables start to wilt. Add bay leaves and thyme; saute for 5 additional minutes. Add beans, garlic and stock. Bring liquid to a boil, then reduce to simmer. Cook uncovered for 2 hours or until tender. Add more stock or water if the mixture becomes dry and thick. Remove bay leaves and thyme. Puree mixture in blender or food processor and set aside. Creole Layer: In large saucepan, heat oil and add remaining onions, garlic, celery and bell peppers. Season with salt and cayenne. Saute for 5 minutes or until vegetables start to wilt. Add tomatoes and saute for 5 additional minutes. Bayou Comes Together: In a 9-inch dish, spread half the Cajun Red Beans on the bottom. Add Creole layer, spreading evenly; repeat the Cajun Red Ben layer. Garnish with chopped green onions and serve with tortilla chips.
Yield 3 cups

Black Bean Salsa

1/4 cup Hellmann's or Best Foods Mayonnaise with Lime Juice
1/4 cup crema mexicana or heavy cream
2 teaspoons white vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can (19 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon hot pepper sauce (optional)
Tortilla chips
In medium bowl, combine mayonnaise, crema mexicana, vinegar, cumin, salt and pepper. Add remaining ingredients except chips and toss to coat. Refrigerate until ready to serve. Serve, if desired, with lime wedges and chips.
Preparation Time
10 minutes
Serves 4

Blue Cheese Dip

1/3 cup crumbled blue cheese
1/2 cup mayonnaise
1/4 cup sour cream
Salt and pepper to taste
Preparation In a food processor fitted with metal blade, combine blue cheese, mayonnaise and sour cream. Pulse until ingredients are incorporated; add salt and pepper to taste. Transfer to serving bowl.
Preparation Time
10 minutes and Process time: 2 minutes
Yield about 1 cup

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