Spread Recipes

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Sesame Spread (Hummus Tahini)
1 can (15 oz.) garbanzo beans, drained
1/3 cup lemon juice
1/4 cup tahini paste
3 tablespoons chopped green onion
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon ground cumin
2 garlic cloves, peeled
Salt and freshly ground black pepper to taste
Parsley sprigs or cilantro for garnish
Lavosh (cracker bread) or pita bread, quartered

Place the beans in a blender or food processor with the lemon juice, tahini, onion, parsley, cumin, and garlic. Add salt and pepper and blend again. Turn into a bowl, cover and chill. When ready to serve garnish with a wreath of parsley or cilantro. Spread on lavosh or pita bread. Makes about 2 cups.
From: Cooking by Lou Seibert Pappas; Galahad Books; 1995.

Tabasco Classic - Hot Pepper Jelly

4 large red or green peppers, cored and seeded
1 1/2 tsp tabasco pepper sauce
3/4 cup cider vinegar
3 1/2 cup sugar
3 oz pouch of fruit pectin

This simple recipe using the pepper sauce makes a mellow, spicy jelly. Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails.
Pectin is available in well-stocked supermarkets.
Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat. Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool.
Makes six 8-ounce jars.

Blender Bacon And Horseradish Dip

1/2 cup cooked and crumbled bacon
1 tablespoon horseradish
1 cup dairy sour cream
1 slice medium onion
1 tablespoon parsley
1/4 cup mayonnaise

Put all ingredients into blender jar and cover. Blend til smooth. Chill one hour. Yields 1 1/2 cups.

Baboon Butter

1/2 cup peanut butter
1 large very ripe banana
1/4 teaspoon cinnamon
1 tablespoon shredded coconut
1 handful of raisins or chopped dates

Mix well. Great on celery, bread or crackers.

Mango, Mustard Seed, And Vanilla Chutney

3 c onion; finely diced
4 c red bell pepper; finely diced
3 c mango; finely diced, about 2 med
1/2 c golden raisins
1/2 tsp shallot; minced
1/8 tsp garlic; minced
1 tblsp mustard seed
1/8 tsp ground allspice
1/2 c dark brown sugar; firmly packed
1/4 c granulated sugar
1 c orange juice; fresh
1/2 c vinegar; malt or red-wine
2 tblsp vanilla

In a large heavy saucepan bring ingredients to a boil, stirring. Simmer mixture, stirring occasionally,
about 1 1/2 hours, or until thickened and reduced to about 5 cups, and cool. Chutney keeps in a jar with a
tight-fitting lid, chilled, 1 month.
Serving Ideas : Serve with grilled chicken or meat.
Notes : Makes about 5 cups.
Recipe by: Glenn's Restaurant and Cool Bar - Gourmet 9/95

Classic Lipton Onion Dip

1 each lipton onion soup mix
1 each sour cream
1/2 cup grated cheese
1 cup plain yogurt
2 teaspoon pickle relish
1 teaspoon worcestershire sauce

Combine ingredients. Makes 2 cups dip

Filleted Trout With Macadamia Nuts And Fried Capers

4 tablespoon butter
1 splash of dry white wine
2 trout filleted
1/4 cup fish stock, or half clam
1 juice, half water
1 salt and fresh pepper
1/4 cup macadamia nuts, sliced
3 tablespoon heavy cream
1 oil for deep frying
1/8 teaspoon tomato sauce
2 tablespoon capers

In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it.
Let capers drain in the strainer.
Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened,spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the filletsand serve immediately.
Yield: 2 servings

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