Gail South

Aioli with Vegetables                                                                                    Serves   4
​Vegetables: Steam tiny potatoes till tender (15 min). Steam cleaned asparagus until crisp-tender (4 min). Blanch carrots in salted boiling water 30 seconds. Drain & run under cold water. Arrange vegetables on platter, including trimmed, and thinly sliced fennel bulb, on platter. Garnish w/ chopped fennel greens and sprinkle w/ reserved chopped parsley. Serve w/ aioli. 
Salt, Kosher 0.5 tsp 
Pepper to taste
Parsley 1 T+2 tsp 
Potato 1   lb, baby red
Asparagus 1   bunch, cleaned 
Carrots 1   c. baby, peeled 
Fennel 1   bulb, trimmed & chopped 
Tomatoes, Cherry 1 c 

Aquavit Granita
Coarsely chop enough cucumbers to measure 4.5 c and puree in blender w remaining ingredients in 2 batches until smooth. Pour into an 8 or 9 inch baking pan. Freeze, stirring and crushing lumps w fork about every hour, until evenly frozen, about 4 hours total. Scrape w fork to lighten texture, crushing any lumps. Serve immediately or freeze, covered up to 3 days (rescrape to lighten texture again if necessary) Serve as first or intermezzo course. Try it on top of raw oysters or thick tomato slices.
Cucumber   3large English, peeled and seeded
Sugar    0.5c superfine
Water    0.25c
Aquavit    0.5c
Lime Juice    0.5tsp fresh
Salt   0.125tsp​

​Artichoke Spread, Spirited
Blend both kinds of artichokes. Turn into bowl. Add cheese and chili peppers. Cook 30 min @ 350 (or nuke 3-5 min, stirring once). Serve w cocktail rye bread. Makes 2.5 c.
Artichoke Hearts  1    14 oz  can 
Artichoke Hearts  1    6 0z  jar, marinated 
Cheese  1   c Parmesan or cheddar 
Chili Peppers  1     4 oz can

​Asparagus w Wasabi-Mayonnaise Dip 
Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry. Whisk together remaining ingredients together until sugar is dissolved. Serve asparagus w dip.
Asparagus 3   lb trimmed 
Mayonnaise 1   c 
Soy Sauce 4   tsp
Sugar 1.5   tsp
Lemon Juice, Fresh 2   tsp
Wasabi Powder 2 -3 tsp 

Avocado Basil Dip
Place all ingredients in food processor. Process until smooth.
Greek yogurt 1 c
Avocado 1 ripe, pitted and peeled
Honey 1/2 tsp
Lime juice 2 tsp
Basil 1/4 c chopped, fresh
Olive oil 1 T
S&PAvocado Sour Cream Mousse  Serves 12-16 Sprinkle gelatin over cold water in a small saucepan and let soften 1 min. Cook over low heat, stirring, until gelatin is dissolved, 1-2 min, then remove from heat. Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mix along with remaining ingredients until combined well. Pour mix into a lightly oiled mold and chill, covered tightly w plastic wrap, until firm, at least 4 hours. Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto a plate. Gelatin, Unflavored 2.25      tsp Water              0.5       c cold Avocado            2         firm-ripe (1 lb total), quartered, pitted, and peeled Sour Cream        1.5       c Lemon Juice, Fresh 1.5       T Salt                1         tsp Pepper             0.25      tsp white

Bacon/Pecan Bark

Preheat oven to 350. Line bacon strips on racks or broiler pan (line pan w foil).  Brush w maple syrup. Sprinkle w pecans. Bake 20-30 minutes.

Bacon     12 oz thick cut

Pecans     1 c chopped

Maple syrup     1/2 c

Bacon Dip, Warm and Creamy
Mix 8 oz softened cream cheese, ½ c mayo, ¾ crumbled cooked bacon, 2 c grated Swiss, and 2 tsp Dijon. Bake in hollowed-out loaf of round bread and bake at 350 for 20 min. 

​Bacon Maple-Chipotle Skewers
Preheat oven to 400°F. Line baking sheet with foil; place oven-safe cooling rack on foil-lined baking sheet. Cut bacon into thirds, then thread bacon slices onto skewers diagonally (corner to corner). Place skewers on rack (wash hands). Combine syrup, coffee, and chipotle powder; whisk to blend. Divide mixture in half, then brush both sides of bacon with one-half syrup mixture (about 3 tablespoons). Bake skewers 15 minutes; brush with remaining-half syrup mixture. Bake 10–12 more minutes until glazed and crispy. Chop cilantro and onions (1/4 cup each); sprinkle skewers evenly with both. Let stand 5 minutes before serving.
Nonstick aluminum foil
6 slices thick-cut bacon (about 9 oz)
18 (6-inch) wooden skewers
¼ cup maple syrup
2 tablespoons unsweetened cold brew coffee
1 teaspoon chipotle powder
¼ bunch fresh cilantro
¼ bunch fresh green onions

Beef, Japanese  
Trim fat and rub meat w ginger. Wrap in plastic and freeze 1/2 hour to chill for easier slicing. Toast sesame seeds in skillet over medium heat, stirring until browned (5 min). Put steak on cutting board and slice in 1/4" diagonal (on the bias) slices, trimming any fat as you go. Mix w sesame seeds, soy sauce, oyster sauce, sesame oil, and corn or peanut oil. Refrigerate several hours. (May be prepared in advance and frozen) Arrange meat in two 11" x 16" baking pans in single layer. Broil in preheated oven 4" from source for 4-5 min until browned. Serve at room temp, garnished w green onions.
Beef 2 1.25 lb flank steak
Ginger few slices
Sesame Seeds 0.5c
Soy Sauce 0.75c
Oyster Sauce 2T
Sesame Oil 2T
Peanut Oil 2T
​Onions, Green

Beet Chips w Curried Sour Cream 
Peel beets w vegetable peeler, then slice paper thin w slicer, using stems as handles. Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand 15 min. Drain in colander, then let stand in colander 15 min more. Put oven rack in middle position and preheat oven to 225. Line a shallow baking pan w nonstick liner, then arrange beet slices snugly in 1 layer and season w salt and pepper. Bake until dry, 1 hr. Immediately transfer to rack to cool (chips will crisp as they cool). Make curried cream while beets bake: Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3-4 min. Stir in curry powder and cook, stirring 1 min. Stir shallot into sour cream in a bowl along w chives, salt and pepper. (Note: chips can be made 5 days ahead and cooled completely, then kept in sealed plastic bag at room temp. Cream can be made 1 day ahead and chilled, covered) Beets                         2       medium Water                        1       c Sugar                         1       c Shallot                       2       T finely chopped Olive Oil                      1       T Curry Powder                0.75    tsp Sour Cream                  0.75    c Chives                        1.5     T finely chopped

Blue Cheese, Apple & Onion Canapé 
In a food processor, combine cheese, walnuts and cream. Puree until smooth. Season w s&p. In a small sauté pan, over medium heat, add the oil. When hot, add onions and apples. Season w s&p. Sauté until caramelized, about 6-8 min. Remove from heat. Stir in vinegar to taste and cool completely. Spread a heaping spoonful of cheese mix over each toasted round of bread. Garnish w small pile of apple mix and parsley. Cheese, Blue 1lb Maytag Nuts, Walnuts 1c toasted pieces Heavy Cream 0.25c Olive Oil 2T Onion 1c thinly sliced Apples 1c julienne Granny Smith Vinegar to taste (rice) Bread 24 rounds French, toasted Parsley

Blue Cheese & Bacon Dip
Preheat oven to 350. Cook bacon in skillet until crisp, stirring often. Remove from skillet and drain. Add garlic to skillet and saute over low heat 1 min. Combine cream cheese and cream in food processor or mixer; blend until smooth.Stir in bacon, garlic, crumbled cheese and green onions (I pushed the blend button a few times).  Put dip in medium baking dish; bake for 20 min. Garnish w toasted walnuts. Serve warm dip w kettle-cooked potato chips.

Bacon     8 slices chopped
Garlic     1 T minced
Cream Cheese     16 oz, softened
Heavy cream     1/3 c
Blue cheese     1 c or 4 oz crumbled
Green onions     2 T minced (I used a bunch)
Walnut     1/4 cup chopped and toasted in a little walnut oil

Blue Cheese Crisps
In large bowl w electric mixer beat together butter and blue cheese until smooth. In a bowl whisk together flour and cayenne and add to cheese mix, beating just until a dough is formed. Halve dough and chill, wrapped in plastic wrap, 30 min. Roll each half into a 1" thick log. Spread poppy seeds on a large sheet of wax paper and roll logs in seeds to coat evenly. Wrap logs separately in plastic wrap. Chill until firm, at least 3 hours and up to 3 days (logs may also be frozen about 1 month). Preheat oven to 350. Cut logs crosswise into 1/4" thick slices and arrange on ungreased baking sheets. Bake in batches in middle of oven until golden, 35-40 min, and transfer to racks to cool. Serve warm or at room temp. May be stored 3 days in airtight container. Makes 60.

Butter 1 stick + 2.5T unsalted, room temp
Cheese, Blue 0.5lb, crumbled
Flour 1.33c
Cayenne Pepper 0.25tsp
Poppy Seeds 0.5c

Blue Cheese Puff Tree
For 1" puffs: (about 55). Heat butter in 1 c water. Add flour sifted w salt all at once. Stir quickly w wooden spoon until paste comes away from side of pan. Remove from heat. Wait 2 min. Add eggs (at room temp), one at a time. When dough no longer looks slippery and a small quantity will stand erect on end of spoon, drop onto greased baking sheets, a teaspoon at a time, 1" apart. Bake in preheated 400 oven 10 min.; reduce heat to 350 for 10-20 more min. Test by removing from oven; if it doesn't fall, it's done. Cool away from drafts. Cut horizontally w sharp knife or scissors, snipping out any damp dough inside. For filling: Mash and beat cream cheese until fluffy. Add heavy cream and beat till whipped. Crumble and fold in Blue cheese. Place 1 rounded tsp in bottom of each puff and replace top. Use dabs of whip to hold puffs together in shape of pyramid. Refrigerate.
Butter 0.33c
Flour 1c
Salt 0.125tsp
Egg 4 unbeaten, at room temp
Cream Cheese 4 oz
Heavy Cream 1pt
Cheese, Blue 1 lb

Blue Cheese Thumbprints  5 dozen

Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined. Roll dough into 3/4-inch round balls; cover and chill 2 hours. Arrange balls on ungreased baking sheets, and press thumb into each ball of dough, leaving an indentation. Bake at 350° for 15 minutes or until golden. Transfer to wire racks to cool completely. Place about 1/4 teaspoon preserves in each indentation. Blue Cheese Crisps: Combine ingredients for dough as directed. Shape dough into 2 (9-inchlong) logs. Wrap each log in plastic wrap, and chill 2 hours. Cut each log into 1/4-inch-thick slices, and place on ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool completely. Omit cherry preserves. Store crisps in an airtight container up to 1 week.  

2 (4-ounce) packages crumbled blue cheese

 1/2 cup butter, softened

 1 1/3 cups all-purpose flour

 3 tablespoons poppy seeds

 1/4 teaspoon ground red pepper

 1/3 cup cherry preserves 

Brie Glazed w/ Sugar & Nuts Serves 16
Stir together sugar, nuts, & whiskey or brandy. Cover and chill up to one week (or freeze up to 6 mo) Place cheese on round, oven-proof platter or 9" pie plate. Bake @500 for 4-5 min. Sprinkle sugar mixture over top & bake 2-3 min more till sugar is melted and cheese is heated through but not melted. Brush apple wedges w lemon juice. Arrange around cheese w/ grapes and crackers.
Brown Sugar 0.25c
Nuts 0.25c, broken
Whiskey 1T
Brie 1 14 oz round
Apples
Grapes, Seedless
Crackers

Brie in Pastry
Lightly flour baking sheet. Place puff pastry on sheet and roll out gently to remove fold lines (1/8" thick). Place Brie in center & spread 1 pkg cheese over. Turn Brie over and spread on remaining cheese. Bring pastry up around sides and over top, wrapping completely. Trim off excess. Turn over and place seam side down. Cut out decorations from scraps. (Note: can be prepared 1 day ahead. Cover & refrigerate. Bring to room temp before baking.) Combine egg & water. Brush over top. Bake in preheated 375 oven until golden, 30-35 min. Let stand 10 minutes
Brie 1 wheel (14-18 oz)
Garlic/herb cheese 24 oz pkg
Puff Pastry 1 10x9 sheet frozen
Egg 1 beaten
Water 1T

Brussels Sprouts Bar Snack
Bring large pot of water to a boil. Season generously with coarse Kosher salt until it is salty as the sea (taste to make sure). Add Brussels Sprouts. Cook until firm but not al dente (about 10 min). Drain and put in bowl. Sprinkle with good olive oil and fish sauce to taste. Cool about an hour and serve at room temp.

​

Buffalo Wings
Place a 6-qt saucepan w a steamer basket and 1" of water over high heat. Cover and bring to boil. Place wings into basket and steam for 12 min. Remove and carefully pat dry. Lay on cooling rack set on baking sheet lined w paper towels and place in frig 1 hour. Preheat oven to 425. Replace paper towels w foil (non-stick if possible) or parchment paper and roast on middle rack for 20 min. Turn and cook 20 min more. If necessary, turn again until skin is golden brown. While meat is roasting, mix Pete's and melted butter and add garlic. Remove wings from oven and transfer to bowl w hot sauce. Toss thoroughly. Serve warm w sauce. 
Chicken 12wings, tips removed and wings separated
Butter 3T unsalted
Garlic 1small clove, minced
Hot Sauce 0.25c Pete's

Camembert Fondue w Truffle Essence  Serves 4
In 1 qt heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 c. Remove pan from heat and stir in truffle oil until incorporated. Season w salt and pepper and sprinkle w chives. Cut cheese into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
Shallot 2tsp minced
Butter 0.5tsp unsalted
Heavy Cream 1c
Truffle Oil 1tsp
Chives 1tsp finely chopped
Camembert 4oz at room temp 

Camembert Gougere  Serves 10
Combine 1 c water, butter, 1/2 tsp salt, 1/8 tsp pepper and fines herbes. Boil. Add flour all at once. Stir vigorously til mix forms a ball.  Remove from heat. Cool 5 min. Add eggs, one at a time, beating 1 min after each. Stir in cheese, almonds and parsley. Spread mix in greased 9" pie plate. Place on baking sheet. Bake 30-35 min @ 400.
Butter 6T
Fines Herbes 0.125tsp
Flour 1c
Egg 4
Camembert 6oz, cubed
Nuts, Almonds, slivered 0.25c, toasted
Parsley 2tsp, snipped 

Camembert Mousse   Serves 6
Cream all but heavy cream together. Mix at high speed until light and smooth. At medium speed, add heavy cream gradually in steady stream. Mix 1 min after all cream is incorporated. Refrigerate, covered.
Camembert 4oz
Butter 1oz
Mustard pinch dry
Cayenne Pepper pinch
Salt
Worcestershire Sauce dash

Cashews, Caramelized with Cayenne
Preheat oven to 350. Spray sheet of foil with nonstick spray. Set aside. Lightly spray rimmed baking sheet. Toss cashews and all remaining ingredients in medium bowl. Spread mix evenly in single layer on prepared sheet. Bake until golden brown and coated with syrup mix, stirring occasionally, about 20 min. Immediately pour nut mix our onto foil, spreading evenly. Cool 10 min, then separate and break apart any nut clusters. Cool completely. Can be made 3 days ahead. 
Nuts, cashew 2c unsalted (10 oz)
Maple Syrup 0.25c
Cumin 1.5tsp seeds
Salt 1tsp sea
Cayenne Pepper 0.5tsp 

Caviar Tart  Serves 8
Combine eggs and butter in processor. Blend until egg is finely chopped and butter is mixed in (15 sec). Season w salt. Press into 9" pie pan. Refrigerate 20 min. Mix sour cream and onion. Place caviar in strainer. Rinse gently w cold water and drain. Spoon sour cream mix into egg "crust". Cover and refrigerate until set, at least 1 hr. Spoon caviar over. Surround w crackers or toast points.
Egg 8hard cooked
Butter 0.33c, room temp
Sour Cream 8oz
Onion 2T, dried minced
Caviar 4oz, black lumpfish 

Cheddar Cheese Puffs
Preheat oven to 425. Combine butter w 1 c water in medium pot and bring to boil. Decrease heat to medium, add flour, and cook about 6 min, stirring constantly. The mix should form a sticky ball, and a slight film should stick to the bottom of pan. Scrape dough into a food processor; pulse a couple of times to cool. With motor running, add eggs one at a time, then egg white, until a thick paste forms. Add 1 c cheddar, curry powder, red pepper, cumin and salt; process until combined. Scrape dough into a zip-top bag. Squeeze out air and snip one corner to make a very small hole. Pipe dough in 1 T mounds onto 2 parchment-lined baking sheets. Top each w more cheddar and a sprinkle of poppy seeds. Bake 20 min (do not open oven door). Reduce heat to 375 and bake until golden and crisp, 10 more minutes.
Butter       ½ c
Flour       1 c
Eggs      4 large, plus 1 white
Cheddar   1 c shredded sharp, plus ½ c for topping
Curry powder     1  ½ tsp
Red pepper flakes   ¼ to ½ tsp
Cumin seeds           ½ tsp
Kosher Salt          1 tsp
Poppy Seeds for garnish

Cheese Ball, Bits n Pieces
Put everything but pecans and parsley in bowl of mixer or food processor with paddle attachment. Beat until smooth (4 min). Plop mix onto waxed paper and gently form into a ball. Refrigerate at least 15 min. Mis parsley and pecans on large plate.Roll cheese ball in mix. Wrap well and refrigerte. Let sit out at least a half hour to soften.
Butter 4T salted room temp
Cheese 1 c shredded sharp, flavorful
Goat cheese 3 oz
Crean cheese 4 oz at room temp
Scakkons 1 T finely chopped
Cayenne 1/4 tsp
Fish sauce 1/4 tsp
Lemon juice 1 T
Pecans 1/3 c chopped, salted, roasted
​Parsley 1 T chopped flat leaf

Cherry Tomatoes, Russian
Poke 5-6 holes in each tomato and put in shallow bowl. Pour vodka over and let stand, covered, tossing occasionally, 1-4 hours. Stir together salt and lemon pepper. Serve tomatoes w salt for dipping. 2 cups.
Tomatoes, Cherry 1pint
Vodka 0.5c, pepper flavored
Salt, Kosher 3T
Lemon Pepper 1T

Cherry Tomatoes, Spicy Tequila
Cut off 1/4" from blossom end of each tomato and carefully scoop out seeds. In small saucepan, sprinkle gelatin over juice and let stand 1 min to soften. Heat over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeno and all remaining ingredients except tomatoes. Cool filling slightly. Using a small spoon and holding each tomato over pan, spoon filling into tomatoes, arranging on a platter as filled. Chill 4 hours up to one day, until filing is set. Garnish each w coriander leaf.
Tomatoes, Cherry 1lb (35)
Chili Peppers 1fresh jalapeno, seeded & minced
Gelatin, Unflavored 1tsp
Tomato Juice 0.33c or use V-8
Tequila 3T white
Onion 1T minced
Coriander 1T minced fresh
Salt 0.25tsp
Celery Salt 0.25tsp 

Cherry Tomatoes, Stuffed
Mix grated cheese, egg yolks, sour cream, curry powder, chopped green onions, salt & pepper. Stuff hollowed out cherry tomatoes. Top w/ bread crumbs, dot w/ butter and bake 15 min at 325
Cheddar 1 cup, grated
Egg Yolks 2
Sour Cream 0.25c
Onions, Green 2T
Curry Powder 0.5tsp
Mustard 1tsp
Tomatoes, Cherry 1 pint

Cherry Tomatoes--Lemon-Vodka
Cut a small X in stem end of each tomato. Blanch 2-3 seconds in boilin water and plunge into ice water. Slip off skins. Stir vodka, vinegar, and sugar together until sugar is dissolved. Add tomatoes w dill and s&p. Marinate, covered and chilled 30 min-1 hr. Toss w lemon zest strips.
Tomatoes, Cherry 4 pints
Vodka 0.33c lemon flavored
Vinegar 3T
Sugar 1 T
Dill 2T fresh leaves
Lemon 1 

Chesert Snax
Mash cheese, butter, flour, salt, cayenne, Worcestershire, and crackers (or use cereal or seasoned bread crumbs). Shape into balls on ungreased cookie sheet. Flatten. Bake 7 min @ 425.
Cheddar 8oz
Butter 4oz
Flour 0.5c
Salt dash
Worcestershire Sauce 2 tsp
Crackers 0.5c crushed
​Cayenne Pepper dash

Chicken & Cilantro Bites
Stir together soy and vinegar in bowl for dipping sauce. Stir together chicken, egg, cilantro, scallions, sesame oil and salt w fork until just blended. Spread cornstarch in a shallow baking pan. With wet hands form chicken mix into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated (Balls will be soft). Heat 1/4 c vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning once after about 2.5 min, until firm and golden (they will flatten slightly), and cook 1-2 min more. Transfer w slotted spoon to paper towels to drain. Wipe skillet out w paper towels, add remaining 1/4 c oil to skillet and repeat. Serve w dipping sauce.
Soy Sauce 0.25c
Vinegar 0.25c rice
Chicken 1lb ground
Egg 1large
Cilantro 0.5c finely chopped
Onions, Green 2finely chopped
Sesame Oil 2tsp
Salt 1tsp
Cornstarch 0.75c
Vegetable Oil 0.5c 

​Chicken Liver Pate

Saute livers in 1/2 butter over low for 20 min. Warm brandy, pour over livers and ignite. When flame dies, puree livers w onion, salt, mace, mustard, pepper and 1/2 butter. Chill. Makes 2c.
Chicken Livers 1lb
Brandy 3T
Onion 3T, grated
Salt 2tsp
Mace 0.5tsp
Mustard 0.5tsp, dried
Pepper
Butter 0.75c 

Chicken Liver Pate w Pomegranate Gelee
Line 6-inch square pan or 9 x 6-inch loaf pan w plastic wrap; set aside. Melt 1/4 c butter in a large skillet over medium high heat. Add livers, mushrooms, shallots, garlic and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 min. Stir in 1 tsp salt, wine, brandy  and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 min. Let cool. Transfer mix to a food processor. Add remaining 3/4 c butter and 1.5 tsp salt; process until smooth, about 3 min. Transfer to prepared pan and refrigerate until cool, about 30 min. Sprinkle gelatin over 3 T. pomegranate juice in bowl; let stand until softened, about 5 min. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mix. Stir until dissolved. Set bowl in ice-water bath; let cool to room temp, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve w toast or crackers. 
Butter 2c unsalted
Chicken Livers 1.5lb, rinsed and patted dry
Mushrooms, Crimini 1lb, sliced
Shallot. .67c chopped
Garlic 2T minced
Cayenne Pepper 0.5tsp
Salt, Kosher 5tsp
Wine, White 0.33c
Thyme 1.5tsp fresh
Brandy .33c
Gelatin, Unflavored 1T
Pomegranate Juice 1.5c, chilled 

Chickpeas, Spiced Roasted
​Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. (Make Ahead: The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.) Notes: Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes. before tossing with oil and baking 
Or cook in air fryer basket 30 minutes.
​​2 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon black pepper​
*2 tablespoons finely chopped fresh rosemary
*1 teaspoon garlic powder
  OR
*2 tsp smoked paprika
*2 tsp ground cumin
*pinch cayenne

Cocktail Meatballs
Mix all ingredients. Form into balls and fry in 1" oil @ 375. Makes 60 meatballs.
Beef-ground 1lb
Onion 2T, grated
Crumbs, Bread 1c
Cornstarch 1 tsp
Salt
Pepper
Allspice 0.25 tsp
Milk 1c
Vegetable Oil
Egg 1beaten 

Collectors' Camembert Pie  Serves 8
For brioche crust: heat milk, butter and sugar until sugar is melted. Remove from heat and set aside to cool slightly (105-115). Stir in yeast and let stand 10 min. Stir in salt, egg and oil. Add flour 1/4 c at at time, stirring well, until each addition is thoroughly incorporated and dough holds together well. Turn out onto a lightly floured board and knead for 10 min, adding small amounts of flour if necessary, until dough is smooth and satiny. (Or use dough hook and knead in mixer for the same amount of time). Place dough in an oiled bowl and turn once to oil the top. Cover and set aside to rise at room temp until tripled (about 2 hours). Punch the dough down, roll it into a rectangle approximately 9x13 inches, and place it in a jumbo-size zippered plastic bag. Refrigerate up to 6 hours. When you begin to prepare the pie, remove from frig to allow dough to come to room temp. For the filling: In wide skillet, bring a quart of water to boil and add Old Bay. Add shrimp and cook until just pink. DO NOT OVERCOOK. Drain and discard water. Peel shrimp and set aside. Slice asparagus into thirds. Slice cored and seeded tomatoes into eighths. Drain the artichokes , trim of any rough edges, and slice each into sixths. Scrape most of the rind off the Camembert and slice each wheel into sixteenths. In a small bowl, thoroughly combine the mayo, Parmesan, garlic and herbs. Preheat oven to 350. Butter a 9x13 inch glass pan. Assemble the pie by placing half the shrimp in the bottom of the pan (3 rows of 6), then evenly layer half the asparagus, tomatoes, artichokes and cheese over shrimp. Using a small spoon, dab half mayo mix over. Repeat, ending with the last layer of shrimp. Carefully place the brioche dough over top and cut several vents for steam. Bake 45 min or until dough is golden and filling is hot and bubbly. Allow to cool slightly before serving, 5-10 minutes.
Milk 0.33c
Butter 2T
Sugar 2 T
Yeast 1pkg (2.5 tsp)
Salt 0.75tsp
Egg 1slightly beaten
Vegetable Oil 1.5tsp
Flour 1.25c
Old Bay Seasoning 1 T
Shrimp 1.5 lb
Asparagus 8oz fresh
Tomato 1lb
Artichoke Hearts 1lb canned bottoms
Cheese2--12 oz wheels Camembert
Mayonnaise 1c
Cheese 0.67c grated Parmesan
Garlic 2tsp
Thyme 0.75tsp dried
Rosemary 0.75tsp dried
​Oregano 0.75tsp dried 

Corn Salsa, Roasted
Brush corn w melted butter and place on a medium-hot grill or under a broiler, turning often, until about 1/2 the kernels are brown (15-20 min). Cool and cut kernels from cob. Combine with other ingredients. Season to taste w lime juice, salt and pepper. Makes 5.5 c.
Corn 4 ears, fresh, husked
Butter 2T unsalted
Tomato 5 seeded and diced
Onion 0.5red, chopped
Pepper, Jalapeno 1chopped
Garlic 1 chopped
Cilantro 0.5c fresh
Lime Juice 3T or more
Salt
Pepper

Crab & Brie in Phyllo Filling
Melt butter in skillet. Add shallots and sauté until golden. Add crab and heat through. Season w s&p, parsley and Tabasco.  Spread slices of Brie over crab and keep over low heat until Brie softens enough to be stirred in without breaking up the lumps of crab.  When mix is fairly homogeneous, set aside and let cool a bit. Preheat oven to 375. Assembly: unroll pkg of phyllo. Lift off 15 sheets and set aside covered w plastic wrap topped w a dish towel. Reroll the remaining phyllo and store. Remove cover. With a very sharp knife, carefully cut the stack in half lengthwise. Replace the cover. For each packet, lay out one strip of phyllo w the short end toward you and brush w melted butter. Fold in half lengthwise and butter again. Put about 1.5 tsp of filling at the bottom, off to one corner. Fold up the strip as you would a flag so that you end up w a neat little triangle. Set on buttered baking sheet and brush once again w butter. Repeat. If you are not planning to serve the triangles immediately, cover the baking sheets w plastic wrap and refrigerate. Otherwise, bake for 20-25 min. Serve hot. (This recipe can be doubled. They freeze very successfully. Arrange unbaked packets in single layer on plastic lined baking sheets. Brush w butter, wrap tightly and freeze. To bake, preheat oven to 375 and bake until golden
Butter 1T
Shallot 2T
Crab 0.5lb
Parsley 2 tsp
Hot Sauce to taste
Brie 0.5 lb, thinly sliced
Phyllo Dough 15 sheets (or use wonton wrappers)
Butter 0.75c clarified

Crab and Shrimp Fondue
Combine all ingredients except crab and shrimp in saucepan and heat over low heat, stirring occasionally, until smooth. Add crab and shrimp and heat thoroughly. Serve w French bread for dipping
Crab 1 lb
Shrimp 8 oz
Cream Cheese 1 lb
Sour Cream 1 c
Soup, Cream of Shrimp 2 cans
Garlic Salt 0.5 tsp
Hot Sauce 4 drops
Mustard 1 tsp dry
Worcestershire Sauce 1 tsp
Wine, Sherry 0.25 c
Old Bay Seasoning 0.5 tsp

Crab & Wild Mushroom Cheesecake
Preheat oven to 325. Combine parmesan, bread crumbs and butter until thoroughly blended, and press into a 9" spring form pan. In a sauté pan, heat the oil. Add onions, shallots, garlic and peppers. Sauté for 2 min. Stir in mushrooms and season w salt and pepper. Sauté for 1-2 min and remove from heat. Using an electric mixer, beat the cream  w eggs in large bowl until very thick, about 5 min. Beat in the cream cheese, Gouda, sautéed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 min. Pour filling over crust in the spring form pan and bake until firm, for about 2 1/2 hours. Remove from oven and allow to cool to room temp. (I usually bake it in a water bath: Put foil around bottom of spring-form pan to keep water out and put the pan in a larger pan. Pour hot water up an inch or so. This keeps it from cracking) To serve, spoon a pool of Green Onion Coulis in center of plate. Place a slice of cheesecake in center and garnish w egg whites, chives, capers and red onion.
Parmesan 1c fresh grated
Crumbs, Bread 1c
Butter 0.5c melted
Olive Oil 1T
Onion 1c chopped
Shallot 2T minced
Garlic 1T minced 
Peppers, Red 0.5c chopped
Onions, Green 0.5c chopped
Mushrooms 4c coarsely chopped assorted wild
Salt 2 tsp
Pepper 12turns
Cream Cheese 1.75lb 
Egg 4
Heavy Cream 0.5c
Cheese 1c grated smoked Gouda
Crab 1 lb (2 c)

​Crab Dip, Hot​
1  can lump crab meat(4 1/2 oz)
1 8 oz cream cheese
1 Tbs chopped onion
1 Tbs creamed horseradish
1 Tbs milk
Salt and pepper to taste
​Mix all.Sprinkle with paprika. Microwave 4-5 min til hot.

Crab Fondue

Toss cheese with cornstarch. Put in pot with soup, Worcestershire, Old Bay, garlic, leeks, hot sauce, wine, whisky. Cover and cook on high 1 hour. Reduce to low and add crab.

Cheese 4 c shredded

Cornstarch 2 T

Soup 1 can cream of lobster

Worcestershire Sauce 3 T

Old Bay Seasoning 1 tsp

Garlic 1.5 tsp minced

Leeks 0.25 c finely chopped

Hot Sauce 

Wine, White 1 c

Whiskey 3 T

Crab 1 lb

Crab Meat & Beet Puree on Granny Smith Apple

Preheat oven to 450. Trim beet, leaving about 1" stem and wrap tightly in foil. In a small baking pan, roast beet in middle of oven until tender, about 1 hour. Break up crab meat and stir together w chives, lemon juice, 1 T sour cream and s&p. May be made 6 hours ahead and chilled. Unwrap beet carefully. When beet is just cool enough to handle, slip off skin and stem and cut beet into a few pieces. While still warm, mash beet w mortar and pestle. In small bowl, stir beet w vinegar, remaining .5 T sour cream and s&p. May be made 1 day ahead and chilled. Cut apple through stem into quarters. Core. Cut crosswise into 1/4" slices. Top each w .25 tsp beet puree and some crab mix. Makes about 32

Beets    1med

Crab    0.5lb jumbo lump

Chives   1.5T

Lemon Juice, Fresh   1.5tsp

Sour Cream  1.5T

Vinegar    1tsp

Apples    1lg Granny Smith 

Crabmeat Puffs     Serves 2

Place 3 slices bread across bottom of buttered shallow pan and cover w cheese. Top w crab, then 3 more slices bread. Cut into strips. Beat eggs w milk, season and pour over bread. Chill 2 hours. Bake 30 min at 350.

Bread  6 slices, crusted

Crab   8oz

Cheese    1 c grated  

 Egg    2

Milk   1 c        

Crab Rangoons

Preheat oven to 425. Lightly spray baking sheet w cooking spray. Combine all ingredients except wrappers in bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoons at a time. Place 1 tsp of filling onto the center of each wonton skin. Moisten the edges w water and fold diagonally to form triangle, pressing edges together to seal. Moisten on of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange on baking sheet and lightly spray w cooking oil. Bake until golden, 12-15 minutes.             

Garlic1 clove, minced

Cream cheese    8 oz

Crab   8 oz

Green onions   2, with tops, thinly sliced

Worcestershire sauce  2 tsp

Soy sauce  ½ tsp

Wonton wrappers    48  

Crustacean Canapes

Turn on broiler. Mix all ingredients. Put in scallop shells or on sturdy cracker or black bread. Run under broiler until brown and shiny.

Crab 2 c or use shrimp or lobster or mix

Mayonnaise 0.3 - .5 c enough to bind

Paprika 

Onion 0.5 c red, chopped

Cheese, Parmesan 0.5 c

Crouton Dice w Blue Cheese

Preheat oven to 400 w rack in middle. Trim crusts from loaf, then cut into 1" cubes. Put cubes in bowl and toss w butter. Arrange in I layer and bake, turning occasionally, until pale gold and crisp around the edges, but still soft inside, 12-20 min. Cool slightly in pan on rack, then poke a hole 3/4 of the way through each cube, using the large end of a chopstick, making a hole about 1/3" in diameter. Press about 1/2 tsp of cheese into hole, mounding slightly. Just before serving, reheat croutons, cheese side up until warm and crisp, about 15 min (Note: can be baked and stuffed 1 day ahead and cooled completely, uncovered, then chilled, covered)

Bread 1 lb loaf unsliced white sandwich

Butter 0.75 stick, unsalted, melted

Cheese, Blue 0.25 lb, crumbled 

Cucumber 

Hot crab dip