brown; do not leave unattended as it burns quickly.
Remove coconut from broiler.
Broil shrimp for 7 minutes.
Remove shrimp from broiler.
Combine broiled shrimp and broiled browned coconut; set aside.
In a small saucepan, add bourbon, orange juice, orange extract, brown sugar, butter, and ginger.
Simmer until thickened.
Pour over coconut and shrimp.
Spoon into glass serving dish.
Refrigerate.
Serve with a side of cream cheese (or some other garnish) and water crackers.
Chunky Artichoke Spread
Ingredients
2 cups marinated artichoke hearts, drained
2 cups Neufchatel cheese
1 cup fresh shredded Parmesan cheese
½ cup cream cheese
¼ cup sun-dried tomatoes softened with olive oil
¼ cup green onions, diced
Directions:
Preheat oven to 350º degrees.
Combine all ingredients in a baking dish and stir well.
Bake 30 minutes, or until golden & bubbly.
Serve with bread sticks, crackers, French bread, or apple slices.
Crab & Cucumber Puffs
Ingredients:
Pâté à Choux, unbaked (See Recipe for Pâté à Choux)
1 package cream cheese, softened
1 Tablespoon heavy cream
1 Tablespoon horseradish
¼ teaspoon ground black pepper
1 teaspoon oriental spice
4 green onions, diced
½ pound fresh crabmeat, rinsed, drained and chopped fine
Cucumber slices, one per puff
½ cup sliced almonds
½ teaspoon paprika
Directions:
Make Pâté à Choux as directed.
Put Pâté à Choux in pastry piping bag.
Pipe bite-sized dollops onto a cookie sheet.
Bake according to pastry cooking directions, and set aside.
Let cool.
Slice cooled puffs in half, width-wise.
Blend cream cheese in a medium bowl until smooth.
Stir in heavy cream, horseradish, black pepper, oriental spice, onions, and crabmeat.
Place one cucumber slice on the bottom slice of each puff.
Spoon crabmeat mixture onto cucumber slice.
Top crabmeat mixture with almonds.
Put top slice back on bottom slice of puff.
Sprinkle with paprika.
Crottin & Coconut on Baguettes
Ingredients:
2 packages Crottin cheese (light citrus flavor)
2 Tablespoons cream cheese, soft
1 cup sweet coconut, browned under the broiler
1 teaspoon Hawaiian spice
1 wiggle (1/16 teaspoon) NapaStyle® gray sea salt
A dash (1/16 teaspoon) pepper
Baguette slices
Directions:
Blend all ingredients, except baguette slices.
Refrigerate.
Spread on baguette slices.
Killer Compote
Be forewarned that though Durian fruit is fabulous-tasting, it is foul-smelling.
Ingredients:
½ cup chokeberries, cut in half
½ cup serviceberries, cut in half
½ cup huckleberries
½ cup cloudberries, cut in half
½ cup horned melon, de-seeded, peeled, chopped
½ cup Durian
Monstera deliciosa, pull individual fruits one by one
¼ cup Simple Syrup (see Recipe for Simple Syrup)
Directions:
Gently combine all ingredients but Simple Syrup.
Add Simple Syrup.
Gently mix.
Chill.
Serve on toast points, topped with any sweet crèmes or creams.
Pungent Garlic Dip and Apricots
Ingredients:
1 package cream cheese, softened
⅛ teaspoon NapaStyle® gray sea salt
2 drops hot sauce
3 garlic cloves, chopped and broiled
Dried apricots, cut open like a baked potato, de-pitted
Italian parsley
Directions:
Blend cream cheese, NapaStyle® gray sea salt, and hot sauce.
Put mixture in pastry piping bag.
Make florets inside the hollows of cut-open apricots.
Garnish with Italian parsley.
Chill
