Starters & Soups 32
Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce
by Bob Blumer Magazine Issue: U.S. Vol. 5.3 Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce (makes 12 lollypops, serving 4-6 as an appetizer) Coconut Shrimp Lollypops 1 coconut, or 2 cups sweetened shredded coconut 1 cup all-purpose flour 1/2 cup beer 3/4 t baking soda 1/2 t salt 1 t cayenne pepper 1 egg 12 […]
Cream Cheese Combos
by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 2.3 Cream Cheese Combos Cut several blocks of cream cheese into bite-size cubes. Spread cubes out on your platter. Using any of the following ingredients (fresh or canned), arrange in a red-and-green checkerboard pattern: a) Strips of roasted red pepper and jalapenos b) Sun-dried tomato quarters and pesto c) Cranberry […]
Cream of Carrot Soup Flavored with Vanilla and Clove
by Joncarl Lachman Magazine Issue: U.S. Vol. 5.3 Cream of Carrot Soup Flavored with Vanilla and Clove 1 1/2 lbs. carrots, peeled and large diced 5 cups chicken stock 1/4 cup heavy cream 2 T butter 1 vanilla bean, spit and scraped or 1 T vanilla extract 5 whole cloves Salt Freshly ground black pepper […]
Cucumber Shooters
by Bob Blumer Magazine Issue: U.S. Vol. 5.5 Cucumber Shooters (yields 12 shooters) 8 cucumbers (the conventional field variety) 1/4 cup fresh mint, stems removed before measuring 1 shallot, minced 1 jalapeño, stem and seeds discarded, minced 2 T freshly squeezed lime juice 1 clove garlic, minced 4 T extra-virgin olive oil 2 T Champagne […]
Curried Cashews
by Bob Blumer Magazine Issue: Internet Only Curried Cashews (serves 6) 1 t ground ginger 1 t dry mustard 2 t ground turmeric 1/2 t ground cardamom 1/2 t cayenne pepper 1/4 t ground cinnamon 1/4 t fennel seeds 1/2 t salt 2 T olive oil 1 lb. raw cashews 1) Preheat oven to 350 degrees […]
Gai Hor Bai Toey (Chicken in Pandanus Leaves)
by Debbie Elkind Magazine Issue: U.S. Vol. 5.4 Gai Hor Bai Toey (Chicken in Pandanus Leaves) If you can’t get pandanus leaves or don’t want to fry the chicken, this dish is also excellent when the marinated chicken is baked, covered, for about 30 minutes. If you do use leaves, be sure to remove them […]
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