Kristen's Recipes

 

1 C. water

1/2 C. dry white wine

2 T. reduced-sodium soy sauce

1/2 tsp. Szechuan or black peppercorns

1 lb. raw large shrimp, peeled and deveined

1/4 C. prepared sweet and sour sauce

2 tsp. hot Chinese mustard

 

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 to 3 minutes or until shrimp are opaque. Drain well. Cover and refrigerate until chilled.  Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

 

32 Wanton Wrappers

1 tsp. Olive Oil

1/4 tsp. Garlic Salt

2 oz. Cheddar Cheese

1 tsp. Dijon Mustard

32 Cooked Salad Shrimp

2 Green Onions, thinly sliced

 

Heat oven to 375.  Spray cookie sheet with non-stick cooking spray. Arrange 16 wanton squares on cookie sheet.  Using fingers, place a drop of water in center of each square.  Top with another square, placing at an angle to form a star pattern.  In small bowl, combine oil and garlic salt; mix well.  Brush over wanton squares.  Bake for 6-8 minutes or until lightly browned.  Meanwhile, cut cheese into 1” squares that are about 1/8” thick.  Remove wanton squares from oven.  Place small amount of mustard on each cheese square.  Set cheese, mustard side down, on the hot wanton wrappers.  Top with a piece of shrimp and some green onion slices.  Return to oven for 3-5 minutes or until cheese is softened.  Cool slightly before serving.

14 oz. large stuffing mushrooms (approximately 16)

3/4 C. packed basil leaves

1-1/2 T. olive oil

1-1/2 T. toasted pine nuts

1 T. grated Parmesan cheese

1/2 tsp. minced garlic

2 T. chicken stock or water

1/4 C. 5% ricotta cheese

 

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet. Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed. Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese.  For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender.  Blend with on and off turns until paste forms.  Gradually add remaining oil, blending on low speed until smooth.  Beat cream cheese and Brie together till nearly smooth.  Beat whipping cream until soft peaks form.  Fold whipped cream into cheese mixture.  Line a 4 C. Mold with plastic wrap.  Spread 1/4 of cheese mixture into mold.  Top with 1/3 Pesto mix. Repeat layers.  Top with Cheese mixture.  Chill 6-24 hours.  To serve, unmold on plate.  Remove plastic wrap.  Garnish with fresh basil if desired.

Gorgonzola Spread
1/2 C. Gorgonzola
1/4 C. cream cheese
1/4 C. half-and-half

 

Black Olive Tapenade
1/2 C. pitted cured black olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Green Olive Tapenade
1/2 C. pitted cured green olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Sun-Dried Tomato Tapenade
2/3 C. chopped dry-packed sundried tomatoes
2 cloves garlic
2 tsp. tomato purée
1 tsp. Capers
2 tsp. chopped fresh Basil
1/4 C. olive oil

Salt
Freshly ground black pepper

12 large slices good-quality French bread
1 tsp. olive oil
3 cloves garlic, minced

 

To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend until creamy. Add the half-and-half and blend just until smooth. Set aside. To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside.  To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade.  To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato purée, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside.  To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately.

 

2 Garlic bulbs; whole
12 oz Brie cheese; room temperature
Cocktail bread, crisp bread, or French bread; sliced 1/2″ thick

6 oz Jar roasted red peppers well drained; cut into small; narrow strips

Preheat oven to 375 degrees.  Remove some of the outer layers from garlic, but leave bulbs intact.  Place on a baking sheet and bake for about 40-50 minutes or until cloves are soft. Test with a toothpick or skewer. To serve, gently separate the cloves and arrange on a serving plate. Place the Brie on a larger plate, surrounded by the bread of your choice. Place red pepper strips in a small bowl and provide a small fork. Each guest should spread Brie on a piece of bread with a spreading knife, squeeze a garlic clove directly on to it, then top it with a strip or two of red pepper. You might prepare a few at first as examples.

1 C. fresh or dried cranberries

2/3 C. sugar

1/3 C. cider vinegar

2 T. water

2 tsp. finely chopped gingerroot

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

 Vegetable oil

1 round Brie cheese (8 oz.)

 Slivered almonds, toasted, if desired

 Crackers, if desired

 

Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)   Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.    Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

2 tsp. C. Sliced Onions (about 4 large)
1 tsp. Minced fresh thyme

4 Garlic cloves, chopped

1/2 C. Dry white wine

1 tsp. Sugar

1 8-inch-diameter 32-to-36 ounce French Brie, packed in wooden box (reserve box)

2 French bread baguettes, sliced

 

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350 degrees F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes

2 jars artichokes (reserve liquid)

1/4 C. chopped onion

4 eggs

3-4 cloves garlic, chopped

1/8 tsp. oregano

1 tsp. Tabasco sauce  

1/4 C. dried breadcrumbs

1/4 tsp. salt

1/4 tsp. pepper

8 oz. cheddar cheese, shredded

 

Pre-heat oven to 325-350 f. grease pan (I use a 9×9 brownie pan). Chop artichokes. Sauté onion in artichoke liquid until soft, drain, set aside. Beat eggs; add spices, artichokes, cheese and onion. Bake 30 minutes. Cool and cut into squares.

8 oz Cream Cheese; room temperature
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese; Shredded
2 tsp. Mustard; Dijon-style

1 tsp. Worcestershire Sauce

1/8 tsp. Garlic Powder

¼ tsp. Salt

1/2 C. Pecans; Finely Chopped

2/3 C. Currants

¾ C. Parsley; Chopped
Assorted Crackers
Apple Wedges

 

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. 

4 large artichokes

4 T. Parmesan cheese, freshly grated

2 large garlic cloves, minced

1 1/2 C. seasoned bread crumbs

1/3 C. extra-virgin olive oil

2 lemons

 

Cut the stems off and the bottom ring of leaves. Cut off the points ends of the leaves. Remove any leaves that are purple rather than green. Wash the artichokes. Mix cheese, garlic, bread crumbs, and 2 T. of olive oil. Gently spread the artichoke leaves a little, so you can fill each layer with the bread crumb mixture. Work from the bottom-up. Place the artichokes in a pot with about 1-2 inches of water.  Drizzle remaining olive oil and the juice of the lemons over the tops of the artichokes. Cover and steam 45 minutes. Check occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off.