VPWL

Lamb Pops with Green Goddess Mint Dipping Sauce

by // // No Comments

Sometimes heavy hors d’oeuvres and dessert make a great party.  Lamb Pops are perfect for “something more”.

Lamb Pops Ingredients:

  • 1 Tab chopped garlic
  • 1 Tab chopped fresh peeled ginger
  • 1/4 c low-sodium soy sauce
  • 1/2 c extra-virgin olive oil, plus extra for pan
  • 2 Tab cracked black pepper
  • 24 lamb chops, frenched and completely trimmed (See “How to French a Rack of Lamb’ on the blog)

Directions:

  1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper.
  2. Place lamb chops in a large shallow baking dish.
  3. Pour over garlic mixture.
  4. Cover and let marinate, refrigerated, overnight.
  5. Preheat grill or a grill pan over medium high heat.
  6. Remove lamb chops from marinade.
  7. Wipe off any excess.
  8. Place on grill.
  9. Season with salt and pepper.
  10. Grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.
  11. Turn lamb chops and repeat process on opposite side.
  12. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

Green Goddess Mint Dipping Sauce

Ingredients:

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 c white balsamic vinegar
  • 4 oz extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions:

  1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
  2. Season with salt and pepper.
  3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014

 

Anzac Biscuits

by // // No Comments

ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Desiccated Coconut is dried, shredded (or flaked) Coconut.  It can be bought sweetened or unsweetened, flaked or shredded, and grated fine, medium or coarse.

Ingredients:

  • 2 c plain (non-self raising) flour
  • 1 c white or brown sugar (brown sugar gives more colour and flavour)
  • 4 Tab Golden Syrup (or honey)
  • 1 cup desiccated coconut (several other recipes used regular shredded/flaked)
  • 1 tsp baking soda
  • 2 Tab of water
  • 2 c rolled or instant oats
  • 1 c butter or margarine

Directions:

  1. Mix the dry ingredients in a bowl.
  2. Melt the syrup and butter in a saucepan.
  3. Add the baking soda and water to the syrup mix.
  4. Mix the wet and dry ingredients, adding water if necessary.
  5. Separate and roll the mixture into small balls.
  6. Flatten them on oven trays.
  7. Bake at 300° for about 20 minutes or until golden brown.

Source:  Taste of Australia VPWL December 2014

 

Ginger Citrus Shrimp Skewers

by // // No Comments

In Australia they serve shrimp for breakfast, lunch and dinner — and they are good!

Ingredients:

  • 150 jumbo shrimp, shelled and deveined (tails intact.)
  • 3 1/8 cups butter
  • 12 1/2 cups freshly squeezed orange juice
  • 1 1⁄2 sherry wine
  • 1/4 cup orange zest
  • 25 scallions, tops and white, minced
  • 1⁄4 cup teaspoons ginger root, freshly grated

Directions:

  1. Soak long 6 or 8” wooden skewers in water for 30 minutes.
  2. Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.
  3. Combine all other ingredients in saucepan.
  4. Cook over low to medium heat, stirring, until butter is completely melted.
  5. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
  6. Baste liberally with sauce.
  7. Grill for 2 minutes.
  8. Turn shrimp over and baste again, cooking for another 2 minutes.
  9. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
  10. Remove from heat immediately when done, as they will get tough if overcooked.
  11. Use any remaining sauce for a dip for shrimp.

Serves: 50

Source:  Taste of Australia VPWL December 2014

 

Creamy Herb Dip

by // // No Comments

Not too spectacular but safe.

 Ingredients:

  • 1/2 cup sour cream or crème fraîche
  • 1/4 cup mayonnaise or salad dressing
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons finely chopped fresh chives
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, finely chopped

Directions:

  1. In small bowl, stir together dip ingredients.
  2. Cover; refrigerate at least 1 hour to blend flavors.

Serves: 8

Source:  Taste of Australia VPWL December 2014

Artichoke-Dill Crostini

by // // No Comments

For an extra layer of flavor, use a garlic- or herb-infused oil.

Ingredients for crostini

  • 3⁄4 c. olive oil
  • 1 baguette, cut into approx.. 60 1⁄4” slices

Directions:

  1. Preheat oven to 350°
  2. . Arrange baguette slices on two large rimmed baking sheets.
  3. Brush both sides with oil.
  4. Season with a little salt and pepper.
  5. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking).
  6. Let cool on baking sheets.

Ingredients For Topping:

  • 4 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
  • 2/3 cup light mayonnaise
  • 1⁄4 c fresh lemon juice
  • 1⁄4 c tablespoons chopped fresh dill
  • Coarse salt and ground pepper

Directions:

  1. In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill.
  2. Season with salt and pepper.
  3. Top crostini with topping.

Source:  Taste of Australia VPWL December 2014

Cranberry Goat Cheese with Ginger Thins

by // // No Comments

You have to try this!  Cookies for cocktail crackers!

Ingredients:

  • 8 oz log chevre (goat cheese) softened
  • 1⁄2 c whole berry cranberry sauce

Directions:

  1. Mix lightly, being careful not to break the berries any more than is practical.
  2. In a bowl lined with saran, pack tightly and chill.
  3. Invert on a platter and remove the saran.
  4. Serve with triple ginger cookie thins (you can get them at Trader Joes)

Source:  Taste of Australia VPWL December 2014

 

 

 

Christmas Tree Vegetable Platter

by // // No Comments

A broccoli and tomato “tree” with pretzel “trunk” and cauliflower “snow” are delicious dippers for a cool and creamy dip.

Creamy Herb Dip Ingredients:

  • 1/2 cup sour cream or crème fraîche
  • 1/4 cup mayonnaise or salad dressing
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons finely chopped fresh chives
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, finely chopped

Directions:

  1. In small bowl, stir together dip ingredients.
  2. Cover; refrigerate at least 1 hour to blend flavors.

Serves: 8

Vegetable Platter
Do not be limited by the recommendations below, use whatever is fresh and would look pretty on this “tree”

Ingredients:

  • 3 cups fresh broccoli florets
  • 14 grape tomatoes
  • 1/2 yellow bell pepper, cut into strips
  • 1 1/2 cups fresh cauliflower florets
  • 3/4 oz (about 40) pretzel sticks (from 15-oz bag)

Directions:

  1. Rinse and thoroughly dry vegetables.
  2. Trim broccoli and cauliflower floret stems.
  3. Arrange broccoli on serving platter to form tree shape and tomatoes to form garland.
  4. Arrange bell pepper to form star.
  5. Arrange cauliflower to form snow.
  6. If desired, cover and refrigerate up to 4 hours.
  7. Just before serving, arrange pretzels at bottom of tree to form trunk.
  8. Serve with dip.

Source:  Taste of Australia VPWL December 2014

 

 

;

Pinzimonio (Marinated Vegetables)

by // // No Comments

Traditionally part of Italian Antipasti, these are also good as a “healthy” cocktail nibble or over lettuce for a salad.

Ingredients:

  • 1/2 c olive oil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Directions:

  1. Stir the oil, salt, and pepper in a small bowl to blend.
  2. Arrange the vegetables on a platter.
  3. Serve the vegetables with the dip.

Source:    A Tasty Tour of Italy – VPWL April 2015

Marinated Olives

by // // No Comments

Great for antipasti trays or as a cocktail nibble.  A step above just an assortment form the deli!

Ingredients:

  • 3 Tab olive oil
  • 1 Tab lemon zest
  • 1/2 tsp dried crushed red pepper flakes
  • 1 1/2 c Sicilian cracked green olives
  • 1 1/2 c kalamata olives
  • 2 Tab chopped fresh basil leaves

Directions:

  1. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
  2. Remove from the heat.
  3. Add the olives.
  4. Toss to coat.
  5. Add the basil.
  6. Toss to coat.
  7. Serve.

Source:  A Tasty Tour of Italy – VPWL April 2015

Roasted Pepper Salad

by // // No Comments

A colorful addition to the antipasti tray.  Little forks would be useful.

Ingredients:

  • 3 red bell peppers
  • 2 orange bell pepper
  • 1/3 c pitted kalamata olives, thinly sliced
  • 1/4 c olive oil
  • 2 Tab drained capers
  • 6 fresh basil leaves, chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper

Directions:

  1. Preheat the broiler.
  2. Cover a heavy baking sheet with foil.
  3. Arrange the bell peppers on the baking sheet.
  4. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
  5. Enclose the peppers in a resealable plastic bag.
  6. Set aside until cooled to room temperature, about 20 minutes.
  7. Peel, seed, and cut the peppers into 1/2-inch thick strips.
  8. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine.
  9. Cover and refrigerate up to 2 days.

Source:  A Tasty Tour of Italy – VPWL April 2015