June 20th, 2016
Archive for Appetizers
My mother is the person who first got me interested in making hummus. I bought her a food processor for her birthday last year, and she told me she had used it to make some homemade hummus that was really good. I decided to try out a few recipes including the one she was using. Before long, I wanted to come up with my own version. Mine has more ingredients than the other recipes I tried, but I think it’s worth it because those extra ingredients give it more flavor.
Before I made hummus, I didn’t know what tahini was or where to find it. Now I know it’s a paste made from sesame seeds. You can find it at your grocery store next to the peanut butter. Some brands package it in a can, and other brands have it in jars. This is the brand I’ve been using, but just get whatever you want.
For dippers, you can use crackers, cut vegetables, or grilled pita bread cut into wedges. I like using red bell peppers as dippers. I just cut them into squares, and they work great. Enjoy!
A Winner Dinners Original Recipe
Makes 1 good-sized bowl of hummus
1/4 cup pine nuts
2 (15-oz cans) garbanzo beans (chickpeas), drained, liquid reserved
1/2 to 2/3 cup bean liquid
1/2 cup olive oil
5 tablespoons tahini (sesame paste)
2 tablespoons fresh-squeezed lemon juice
3 tablespoons sun-dried tomatoes, drained and chopped
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
pine nuts, parsley flakes, garbanzo beans
crackers, cut vegetables, or grilled pita bread cut into wedges
Toast the pine nuts by baking them for 5 minutes at 300. Place the toasted pine nuts into a food processor and grind them up. Add the remaining hummus ingredients using 1/2 cup of the bean liquid and process until smooth. If you want the hummus to be thinner, add a little more of the bean liquid. Transfer the hummus to a serving bowl, and if desired, garnish with pine nuts, parsley flakes, and garbanzo beans. Serve chilled or at room temperature with dippers.
If you’re ever in need of a quick and easy appetizer that will wow your guests, I’ve got the perfect solution for you. This Strawberry Fruit Dip is sweet and delicious, but it’s so easy to make because there are only TWO ingredients: strawberry cream cheese and marshmallow creme.
It’s just a matter of mixing them together and then serving the dip with fruit. Strawberries work great, but you can also serve it with pineapple, honeydew melon, cantaloupe, kiwi fruit, mangoes, or papayas.
It’s perfect for your next party! Or you can just mix it up and store it in your refrigerator to snack on with a variety of summer fruits.
Recipe Courtesy of Robyn Barney/Slightly Adapted by Winner Dinners
1 (8-oz.) package of strawberry-flavored cream cheese, softened
1 (7-oz.) jar of marshmallow creme
whole strawberries or other cut-up fruit
Combine the softened cream cheese with the marshmallow creme. Serve with whole strawberries or other cut-up fruit.
Have you ever been on a Carnival cruise? I’ve been fortunate enough to go on two of them, and one of my favorite things about a cruise is having a fancy dinner every night in one of the ship’s dining rooms. Each night you get to choose from a different selection of fabulous appetizers, main courses, and desserts. On most nights, the appetizer menu includes some kind of chilled soup, such as a chilled strawberry soup, and my family absolutely LOVED those chilled soups. My favorite one was called Iced Mango Soup Spiced with Ginger, so when I came home from our trip, I searched for a chilled mango soup recipe, and I found one. I have made several adjustments to it, and now I think it is pretty close to the one we were served on Carnival. It’s absolutely delicious, and I hope you will give it a try. It’s made with fresh mangoes and fresh ginger, but it also has some Häagen-Dazs mango ice cream in it.
You won’t be disappointed! I promise!
Recipe from Ochef/Adapted by Winner Dinners
1/2 cup sugar
6 cups milk, divided
2 14-ounce containers Häagen-Dazs mango ice cream (not the sorbet)
2 large fragrant mangoes
4 ounces fresh ginger, peeled, then measured for 2.5 ounces, then chopped
1-1/2 cups cream
Combine the sugar and 1 cup of milk in a large pot and cook over low heat until the sugar is dissolved, about 1 to 2 minutes. Turn the heat down even further and add the mango ice cream. Allow it to melt slowly and then remove it from the heat. Meanwhile, peel and coarsely chop the two large mangoes and place them in a blender. After the ice cream has melted, use a colander to strain the ice cream mixture to remove any large pieces of mango, and place them in the blender with the fresh mangoes. Return the ice cream mixture to the large pot. Add 1 cup of milk to the blender and process until the mangoes are pulverized. Add the mango mixture to the soup in the pot.
Combine the 2.5 ounces of chopped ginger with 1 cup of milk in the blender and process until the ginger is pulverized. Using a colander, pour the ginger mixture into the soup to remove any chunks of ginger that didn’t get pulverized. Discard the chunks of ginger, keeping as much of the “ginger paste” as you can, and add it to the soup. Add the remaining 3 cups of milk and the cream to the soup. Stir to combine thoroughly. Chill the soup (and the bowls you will be serving it in) in the refrigerator for at least 5-6 hours.