Culinary Clique.com » Hors d’oeuvres

WHERE Does Your Garden Grow?

Vickie — Sun, 02 May 2010 20:14:41 +0000

Monk's Farmers Market

I do some writing for a hyper local site in my community. One of the recent posts I wrote was about taking the opportunity to buy from local farmers and farmer markets. This year I am fortunate enough to have a garden, but I can’t say many years has been that season in my life. Even with a garden, I am not growing everything fresh I would like to eat this spring and summer.

So may I ask WHERE does your garden grow? Mine grows at several of my favorite roadside farmer trailer and markets in my community. I also frequent a “pick your own” berry farm. How about you? I know it takes an extra trip outside of grocery shopping, but can I say it is just worth it. I love the fresh taste of spring and summer. I eat the local honey because it builds immunity to local allergens so I can enjoy the great outdoors. I especially love the fact that at Bill’s Honey Farm you just go in his small building get your honey and leave your money in the bowl on an honor system. I call that a pretty sweet community.

So whether your garden grows in your back yard or a roadside farmers market; enjoy the great tastes of the season. Seek out great recipes that have what is in season like this Corn and Black Bean Salad/Salsa and don’t forget to support your locals. Take the kids along and have them pick out the reddest tomato they can find. Stop at roadside stands along your vacation drive and look up recipes to make something with your fresh buy.

If you are traveling or want to support your local farmers, try visiting www.localharvest.org.

If you live in Huntsville AL, check you this Hyper-Local Site: www.DiscoveringHuntsville.com

Homemade Tomato Salsa

Vickie — Tue, 20 Apr 2010 02:34:50 +0000

Well we planted our garden yesterday. That just gets me in the mood for some of my Homemade Salsa Recipe. Last year I found a good base recipe online and I have been tweaking it ever since. This brought me to the conclusion that salsa is a recipe of ones individual taste. That means you start with a good base and add flavors you like. Experiment, because that is what will make it your family favorite.

Some of the ingredients that I have changed, added or substituted are simply a matter of taste. For instance, I substituted lemon juice for lime. When at all possible I use fresh, not from a jar. I love the taste of a sweet vadalia onion and Roma tomatoes so I use those whenever possible. I am not a person who likes the challenge of eating the most hot foods to the point I appear to be having an allergy attack. However, the right amount of addicting heat to keep me eating is just right. I use a jalapeño along with some red pepper flakes. Most salsas don’t have olive oil but I add a small amount because I like the texture.

So whether you like tomatillos or red tomatoes, then go for it. Find a good base and run with it. Referring to my post on growing your own herbs, how much better will your salsa taste using jalapeño or cilantro picked fresh from your herb garden? Make it your recipe.

Summer harvest, here I come!

Suggestions: Salsa is delicious fresh or good after flavors marry for a day. Serve as a dip. Serve it over grilled fish with Mexican Rice. Enjoy it with or on your foods. Cut back on calories and use baked chips.

Sugar N’ Spice Nuts

Vickie — Sat, 24 Oct 2009 04:26:04 +0000

Recipe: Sugar N’ Spice Nuts

Summary: Nuts with a sweet and spicy kick. This is a treasured find from a holiday edition Taste of Home . Great for giving as a gift, in a gift basket or serving during the Fall football games and Christmas holidays. I make mine on my baking stone and it seems to work the best.

Ingredients

1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 to 3/4 cup dried cranberries

Instructions

Preheat oven to 300.
In a small bowl combine brown sugar, cinnamon and cayenne pepper; Set aside.
In a large bowl whisk egg white until foamy; add nuts and cranberries.
Fold nuts in egg until coated even and well.
Sprinkle sugar mixture over nuts and toss to coat.
Spray baking sheet then spread in a single layer. (Baking stone works best).
Bake at 300F for 18-20 minutes or until golden brown, stirring once.
Cool and store in airtight container.

Cooking time (duration): 10

Diet (other): High protein

Number of servings (yield): 6

Meal type: hors d’oerves

Culinary tradition: USA (Traditional)

My rating: 5.0 stars

Recipe by Vickie.
Microformatting by hRecipe.

Pumpkin Pie Dip with Ginger Snaps

Vickie — Sat, 03 Oct 2009 03:40:13 +0000

Recipe: Pumpkin Pie Dip

Summary: If you like pumpkin pie, you will love this dip. Serve this dip with ginger snaps, apple slices or pear slices. Yummy way to bring in fall.

Ingredients

8 oz cream cheese, softened (go low or no fat)
2 cups powdered sugar
1 (15 oz.) can pure pumpkin (not pumpkin pie filling)
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Instructions

Beat cream cheese and sugar until smooth.
Add remaining ingredients and beat until well combined.
Chill at least 8 hours. Before serving, allow to stand about 30 minutes at room temperature.
Serve with gingersnaps, apple slices, and/or pear slices.

Cooking time (duration): 0 minutes

Diet (other): Reduced fat, low carb

Number of servings (yield): 12

Meal type: hors d’oerves

Culinary tradition: USA (Traditional)

My rating: 5.0 stars

Recipe by Vickie.
Microformatting by hRecipe.