Read Online The Home Creamery by Kathy Farrell-Kingsley - Free Book Online Page A
Authors: Kathy Farrell-Kingsley
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tablespoons HOMEMADE BUTTER ( PAGES 28 AND 31 )
1 large shallot, minced
¾ cup (6 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 )
¼ cup HOMEMADE CRÈME FRAÍCHE ( PAGE 44 )
¼ cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons minced chives or scallion tops
1 tablespoon finely chopped parsley
½ teaspoon salt
Pinch of cayenne pepper
1½ pounds jumbo lump crabmeat, picked over
⅔ cup coarse dry breadcrumbs Pinch of salt
1. Melt 1 tablespoon of the butter in a medium skillet. Add the shallot and cook, stirring often, over medium heat until just beginning to brown, 4 minutes. Remove from the heat and stir in the cream cheese, crème fraîche, mayonnaise, mustard, chives, parsley, salt, and cayenne and scrape into a large bowl. Stir in the crabmeat, breaking it up slightly with a spoon. Spread the crab dip in a shallow baking dish.
2. Preheat broiler. Melt the remaining 3 tablespoons of butter in a small saucepan. Remove the pan from the heat and stir in the breadcrumbs and a pinch of salt. Sprinkle the crumbs over the crab dip and broil about 8 inches from the heat source or until the dip is heated through and the topping is golden, about 2 minutes. Serve warm.
SERVES 10 TO 12
SPINACH-ARTICHOKE DIP
A foolproof recipe and a real crowd-pleaser when doubled, this dip is destined to become one of your entertaining standbys. For a richer dip, use crème fraîche ( page 44 ) in place of the sour cream.
1 (10-ounce) package frozen chopped spinach, thawed
1 (12-ounce) jar artichoke hearts, drained and roughly chopped
½ cup (4 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 )
¾ cup HOMEMADE SOUR CREAM ( PAGES 50 AND 52 )
1 cup shredded cheddar cheese (about 4 ounces)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)
1. Preheat oven to 400°F. Squeeze the excess moisture from the spinach. Combine the spinach, artichokes, cream cheese, sour cream, cheddar, salt, and pepper in a large bowl and mix until blended. Scrape the mixture into a small baking dish.
2. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread and the lemon wedges if desired.
SERVES 6 TO 8
CURRIED YOGURT DIP
Serve this dip with an assortment of fresh crisp vegetables such as cauliflower, broccoli, asparagus, and baby carrots. For a thicker dip, use homemade yogurt cheese ( page 18 ) in place of the yogurt.
1 cup HOMEMADE YOGURT ( PAGE 15 )
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon sugar
2 teaspoons cider vinegar
1 teaspoon lemon juice
⅛ teaspoon salt
Paprika, for dusting
1. Mix the yogurt, curry powder, cumin, sugar, vinegar, lemon juice, and salt in a medium bowl. Transfer to a serving bowl.
2. Dust top with paprika just before serving.
MAKES ABOUT 1 CUP
ZUCCHINI TRIANGLES
These delicious treats can be made 1 day ahead. Cover tightly with plastic and refrigerate. Bring to room temperature before baking. Look for phyllo (filo) dough in the freezer section of well-stocked supermarkets, and be sure to thaw it according to package directions before using.
1 medium zucchini (about 5 ounces), trimmed and coarsely grated
½ teaspoon salt
2 tablespoons olive oil
½ medium onion, chopped
⅓ cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, minced
¼ cup dry white wine
⅓ cup (3 ounces) crumbled GOAT’S MILK FETA CHEESE ( PAGE 80 )
⅓ cup grated Parmesan cheese
⅓ cup pine nuts, toasted Salt and freshly ground black pepper
1 egg
6 sheets fresh or thawed frozen phyllo pastry
½ cup HOMEMADE BUTTER ( PAGES 28 AND 31 ) , melted
1. Combine the zucchini and salt in a medium bowl and toss to coat. Let stand for 30 minutes. Drain the zucchini well, roll in a kitchen towel, and squeeze dry.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until it begins to brown, about 6 minutes. Add the zucchini and cook, stirring often, until it begins to brown, about 5
1 large shallot, minced
¾ cup (6 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 )
¼ cup HOMEMADE CRÈME FRAÍCHE ( PAGE 44 )
¼ cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons minced chives or scallion tops
1 tablespoon finely chopped parsley
½ teaspoon salt
Pinch of cayenne pepper
1½ pounds jumbo lump crabmeat, picked over
⅔ cup coarse dry breadcrumbs Pinch of salt
1. Melt 1 tablespoon of the butter in a medium skillet. Add the shallot and cook, stirring often, over medium heat until just beginning to brown, 4 minutes. Remove from the heat and stir in the cream cheese, crème fraîche, mayonnaise, mustard, chives, parsley, salt, and cayenne and scrape into a large bowl. Stir in the crabmeat, breaking it up slightly with a spoon. Spread the crab dip in a shallow baking dish.
2. Preheat broiler. Melt the remaining 3 tablespoons of butter in a small saucepan. Remove the pan from the heat and stir in the breadcrumbs and a pinch of salt. Sprinkle the crumbs over the crab dip and broil about 8 inches from the heat source or until the dip is heated through and the topping is golden, about 2 minutes. Serve warm.
SERVES 10 TO 12
SPINACH-ARTICHOKE DIP
A foolproof recipe and a real crowd-pleaser when doubled, this dip is destined to become one of your entertaining standbys. For a richer dip, use crème fraîche ( page 44 ) in place of the sour cream.
1 (10-ounce) package frozen chopped spinach, thawed
1 (12-ounce) jar artichoke hearts, drained and roughly chopped
½ cup (4 ounces) HOMEMADE CREAM CHEESE ( PAGE 60 )
¾ cup HOMEMADE SOUR CREAM ( PAGES 50 AND 52 )
1 cup shredded cheddar cheese (about 4 ounces)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)
1. Preheat oven to 400°F. Squeeze the excess moisture from the spinach. Combine the spinach, artichokes, cream cheese, sour cream, cheddar, salt, and pepper in a large bowl and mix until blended. Scrape the mixture into a small baking dish.
2. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread and the lemon wedges if desired.
SERVES 6 TO 8
CURRIED YOGURT DIP
Serve this dip with an assortment of fresh crisp vegetables such as cauliflower, broccoli, asparagus, and baby carrots. For a thicker dip, use homemade yogurt cheese ( page 18 ) in place of the yogurt.
1 cup HOMEMADE YOGURT ( PAGE 15 )
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon sugar
2 teaspoons cider vinegar
1 teaspoon lemon juice
⅛ teaspoon salt
Paprika, for dusting
1. Mix the yogurt, curry powder, cumin, sugar, vinegar, lemon juice, and salt in a medium bowl. Transfer to a serving bowl.
2. Dust top with paprika just before serving.
MAKES ABOUT 1 CUP
ZUCCHINI TRIANGLES
These delicious treats can be made 1 day ahead. Cover tightly with plastic and refrigerate. Bring to room temperature before baking. Look for phyllo (filo) dough in the freezer section of well-stocked supermarkets, and be sure to thaw it according to package directions before using.
1 medium zucchini (about 5 ounces), trimmed and coarsely grated
½ teaspoon salt
2 tablespoons olive oil
½ medium onion, chopped
⅓ cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, minced
¼ cup dry white wine
⅓ cup (3 ounces) crumbled GOAT’S MILK FETA CHEESE ( PAGE 80 )
⅓ cup grated Parmesan cheese
⅓ cup pine nuts, toasted Salt and freshly ground black pepper
1 egg
6 sheets fresh or thawed frozen phyllo pastry
½ cup HOMEMADE BUTTER ( PAGES 28 AND 31 ) , melted
1. Combine the zucchini and salt in a medium bowl and toss to coat. Let stand for 30 minutes. Drain the zucchini well, roll in a kitchen towel, and squeeze dry.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until it begins to brown, about 6 minutes. Add the zucchini and cook, stirring often, until it begins to brown, about 5
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