and freshly ground black pepper to taste
4 garlic cloves, minced
2 tablespoons minced fresh oregano
1 package pita bread (6 pitas)
2 teaspoons ground cumin
1 tablespoon cumin seeds
2 tablespoons poppy seeds
Procedure:
Place the peppers, 1/2 cup olive oil, garlic and salt and pepper in blender or food processor.
Process until smooth. Taste for salt and pepper and add if desired. Stir in the oregano and then set aside.
Preheat the oven to 350 degrees. Cut each pita bread into 8 wedges and place them onto cookie sheets.
Combine the remaining 1/4 cup olive oil and ground cumin. Brush the pitas with this mixture. Sprinkle the pitas with the cumin and poppy seeds.
Toast the pitas at in the oven until slightly golden; about 10 minutes.
Place the red bell pepper dip in a bowl and surround with the pita crisps.
Smoked Trout Mousse
This mousse is not as light and fluffy as some fish mousses, but I like it because it holds it’s shape when un-molded. Leaving it in a crock or mold is fine too. I’ve also made this with smoked salmon, and flavor it with fresh dill instead of the tarragon. It may be made a few days ahead, just make sure you wrap it well, so that it doesn’t dry out. This is great to use on a buffet to serve with cocktails.
Makes eight servings
Ingredients:
1 pound smoked trout fillets, skin and bones discarded
1/4 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon fresh lemon juice
1/2 teaspoons salt
1/4 cup fresh tarragon, chopped
Procedure:
Lightly oil a straight-sided 2-cup mold or soufflé dish and line with plastic wrap.
In a food processor, puree the trout with the cream, softened butter, lemon juice and salt.
Transfer the trout mixture to a bowl. Fold in the tarragon. Taste for seasoning and adjust if necessary.
Spoon the mousse into your mold and smooth the top. Chill, covered for about 2 hours.
To unmold the mousse, gently pull up on the plastic wrap to loosen the mousse from the mold. Invert the mousse onto a plate. If you have an attractive-looking crock, however, the mousse can remain in it. Just don’t line the crock with plastic wrap before putting the mousse in it.
Serve the mousse with Melba toast or French bread slices.
Stilton, Bacon and Scallion Puffs
I love bleu cheese and Stilton is one of my favorites. These are little puffs are great, because they can be done in a short time if you have unexpected guests. They freeze well too, so it’s nice to bake an extra batch to have on hand for a later time. This recipe was in a class for holiday hors d’oeuvres that could be made ahead of time so that entertaining could be made a little easier. I based this recipe on a classic French hors d’oeuvres called gougere. In the Burgundy region of France, gougere is served with the great red wine that is made there. It will be formed into individual puffs as with this recipe or made into a ring and people can tear off pieces and pop them in their mouths. If Stilton is unavailable, substitute Gorgonzola or Maytag bleu cheese.
Makes about thirty-six puffs
Ingredients:
1/2 cup water
1/2 stick (2 oz.) unsalted butter
1/2 cup all purpose flour
2 large eggs
4 oz. Stilton cheese
4 slices bacon, cooked until crisp and
crumbled into small pieces
3 tablespoons green onion, minced
1/4 cup walnuts, chopped finely
Salt and pepper
Procedure:
Preheat oven to 425 degrees. In a heavy saucepan combine the water, butter and a pinch of salt. Bring this to a boil. Add in the flour all at once and cook until the mixture pulls away from the sides of the pan.
Remove the pan from the heat and add the eggs 1 at a time, beating well after each addition.
Crumble the Stilton and then stir it in with the bacon, green onions and nuts. Season with a little salt and pepper.
Drop rounded teaspoons of the batter onto lightly buttered baking sheets about 2 inches apart.
Bake the puffs in the 425 degree oven for 15 to 20 minutes or until they are crisp and golden.
Tapanade Crostini
Tapanade crostini just before going under the broiler.
I have taught classes featuring these crostini so many times and serve them at home because they are so quick and simple to make! I try to keep French bread in the freezer and olives in the pantry so they can be whipped up fast if we have friends over unexpectedly or simply want something to munch on before dinner. Pay the extra money to get pitted Kalamata olives. Pitting them is no fun and plus it is hard on the fingernails! The bread could be sprayed with an olive oil spray to save on calories and also save on time if you like. If you do that decrease the olive oil in the tapenade to 3 tablespoons
Makes 12-14 crostini
Ingredients:
1/2 stick French bread, sliced thinly into 12-14 slices
1/4 cup olive oil
1 1/4 cups drained, pitted Kalamata olives
1 clove garlic, minced
1/4 cup pine nuts or walnuts
1 teaspoon dried oregano leaves
Approx. 4 ounces fresh mozzarella cheese or goat cheese
Procedure:
