Prosciutto-Wrapped Figs with Goat Cheese

        Cut thin prosciutto slices into quarters lengthwise.  Cut dried figs in half lengthwise and top them with a generous teaspoon of softened goat cheese.  Wrap each fig half in a strip of prosciutto.  Store, covered, in the refrigerator; bring to room temperature before serving.

Chinese Spiced Nuts

from Pam Huggett in Star Recipes

2 pounds nuts, unsalted or lightly salted  (any combination of peanuts, cashews, almonds, pecans,

    hazelnuts, or walnuts)

¼ cup canola oil

1 cup sugar

2-3 tablespoons kosher salt

2-3 tablespoons Chinese five-spice powder

        Preheat the oven to 400 degrees.  Put nuts in roasting pan with oil and stir well to coat nuts.  Roast, stirring frequently, until golden brown.  Remove the nuts from the pan and toss in a large bowl with sugar, salt, and five-spice powder.  Cool, then store in an airtight container until ready to serve.

Sun-Dried Tomato Crostini

from Sue Kampfer in Star Recipes

1-2 cloves garlic, minced

1 tablespoon olive oil

1/3 cup dry white wine

½ cup sun-dried tomatoes, roughly chopped

8 ounces cream cheese, softened

1/3 cup fresh basil, chopped

3 tablespoons grated Parmesan cheese

Toasted baguette slices

Fresh basil for garnish

        In a medium skillet over low heat, cook garlic in oil until soft.  Add wine and tomatoes.  Cook, uncovered, over low heat for 15 minutes.  Remove from heat and let stand 10 minutes.  Drain any excess liquid.

Meanwhile, in a food processor fitted with a steel blade, combine cream cheese, chopped basil, and Parmesan cheese.  Process until smooth.  Add the tomato mixture and process until almost smooth.  Transfer to a bowl.  Chill 4 to 24 hours.

To serve, let stand at room temperature for 30 minutes.  Spread on toasted baguette slices and garnish with fresh basil. 

          Makes 1 cup of spread.

Thai Shrimp Dumplings with Mild Red Curry Sauce

(adapted from Hugh Carpenter)

Dumplings:

2  green onions, cut in 1-inch pieces                                                                                         

¾ pound raw shrimp, shelled & deveined         

1 egg white

2 tablespoons oyster sauce                                                                                                                                                                                                

1 tablespoon dry sherry                                               

½ teaspoon Asian chili-garlic sauce                                                     

½ teaspoon sugar 

30 wonton skins

2 tablespoons canola oil                                                

1/4 cup chopped cilantro

Sauce:

1 cup pureed roasted red peppers (2 large peppers)

1 14-ounce can tomatoes, pureed

4 cloves garlic, minced

1 tablespoon finely minced fresh ginger

2 tablespoons white vinegar

2 tablespoons Asian fish sauce

2 tablespoons light brown sugar   

1 teaspoon Asian chili-garlic sauce

        Place the green onion pieces, the shrimp and the egg white in a food processor and process just until minced (do not over-process). Transfer to a bowl and stir in oyster sauce, sherry, chili sauce, and sugar.

       Place a scant tablespoon of filling in the center of a wonton and pinch corners together to form a dumpling. Place on a parchment lined baking sheet dusted with cornstarch.  Repeat until all the filling has been used.

       In a small saucepan combine the ingre-

dients for the sauce.  Bring to a simmer and cook for 15 minutes.

       Warm a large non-stick skillet over medium high heat.  Add the canola oil and then the dumplings.  Sauté the dumplings until they’re brown on the bottom (about 2 minutes).  Pour the sauce over them, cover the pan, and steam the dumplings in the sauce until they are firm to the touch, about another 2 minutes.  Transfer the dumplings with the sauce to a warm platter and sprinkle with cilantro.  Serves 6-8.

Bruschetta with Tomatoes, Pancetta and Gorgonzola

A delicious variation of the classic Italian summer treat.

1 ½ pounds firm, ripe summer tomatoes, diced

3 tablespoons thinly sliced shallots

½ cup crumbled Gorgonzola cheese (or other blue cheese)

¼ pound pancetta or bacon, diced, sautéed   

       until lightly browned, and drained

2 tablespoons chopped fresh sage or basil leaves

Balsamic vinegar

Extra virgin olive oil

Salt and pepper to taste

8 thick slices crusty bread

2 garlic cloves, peeled and cut in half

    Combine the tomatoes, shallots, cheese, pancetta, and sage in a medium-size bowl.  Add a splash of balsamic vinegar and enough olive oil to moisten the salad.  Season with salt and pepper to taste.  Store, covered, in the refrigerator.  Bring to room temperature before serving.

    Just before serving, preheat a grill or broiler.  Brush each slice of bread lightly on both sides with olive oil.  Toast both sides of the bread, and then rub one side of each slice lightly with the cut garlic.  Spoon the tomato mixture on top of the toasted bread (bruschetta) and serve.

    Enjoy with glass of chilled dry rosé!

    Makes 8 servings.

Note: If you’re feeling lazy or want something simpler, just leave out the shallots, cheese, and pancetta, and make the classic version.

Roasted Red Pepper and Basil Hummus

(adapted from David Hirsch)

 

1/3 cup toasted pine nuts

1 15-ounce can chickpeas, rinsed and drained

1 large red pepper, roasted, skinned and seeded

1 garlic clove

¼ cup olive oil

2 tablespoons lemon juice

1/3 cup packed fresh basil leaves

Salt and ground black pepper to taste

    

     Place all the ingredients in the bowl of a food processor and process for 2-3 minutes, until light and creamy.  Makes 2 cups.