Starters & Soups 31

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 […]

3 years ago https://winexmagazine.com/cream-cheese-combos/
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 […]

3 years ago https://winexmagazine.com/cream-carrot-soup-flavored-vanilla-clove/
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 […]

3 years ago https://winexmagazine.com/cucumber-shooters/
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 […]

3 years ago https://winexmagazine.com/curried-cashews/
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 […]

3 years ago https://winexmagazine.com/gai-hor-bai-toey-chicken-pandanus-leaves/
I Am the Walnut

by Bob Blumer Magazine Issue: Internet Only I Am the Walnut  (serves 6) 1/2 t ground cinnamon 1/2 t ground cloves 1/2 t aniseed 1/2 t ground ginger 1/2 t cayenne pepper 1 t dried thyme 1/2 t salt 2 T olive oil 1 lb. shelled walnut halves 1) Preheat oven to 350 degrees Fahrenheit 2) Grind […]

3 years ago https://winexmagazine.com/i-am-the-walnut/