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Gazpacho Shrimp Shooters

Gazpacho Shrimp Shooters
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
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Serves: 20
 

Ingredients
  • ½ pound tomatoes (about 1½ cups)
  • ½ cup onions, finely chopped
  • ½ Seedless cucumber, unpeeled, rough chopped (about 1½ cups)
  • 2½ Cups vegetable juice
  • 2 Tablespoons olive oil)
  • 1 Serrano pepper, seeded and minced
  • 1 Tablespoon lime juice
  • 2 Tablespoons chopped cilantro, divided
  • Kosher salt and freshly ground pepper to taste
  • 20 Shrimp, cooked (41-50 count)

Instructions
  1. Combine half the tomatoes, onions, and cucumber in food processor, pulse to finely chop, but not puree. Transfer to large bowl. Repeat with remaining tomatoes, onions, and cucumber.
  2. Add vegetable juice, oil, peppers, lime juice, and 1 tablespoon cilantro. Mix well, season to taste with salt and pepper. Chill 1 hour before serving.
  3. To serve: Pour gazpacho into 10 shot glasses and garnish with shrimp and remaining cilantro.

imggrocerylist Gazpacho Shrimp Shooters

Scandinavian Kringler

Scandinavian Kringler
Author: 
Recipe type: Pastry
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This is easy pastry should not be made too far in advance–no sooner than the night before serving.
Ingredients
  • 1 cup flour
  • ½ cup butter, softened
  • 1 tablespoon water
  • ½ cup butter
  • 1 cup water
  • 1 cup flour
  • 3 eggs
  • 1 teaspoon almond extract
  • Almond-Butter Frosting (recipe below)
  • Toasted sliced almonds

Instructions
  1. Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry.
  2. Divide into 3 parts, pat each third into an oblong oval on ungreased baking sheets.
  3. Refrigerate.
  4. Combine ½ cup butter and 1 cup water in saucepan; bring to a boil. Remove from heat; add flour and stir until smooth.
  5. Beat in eggs, one at a time, until mixture is smooth. (Should resemble smooth mashed potatoes.)
  6. Blend in extract and spread dough over unbaked pastry strips.
  7. Bake in a preheated 350° oven until top is crisp and golden (50-55 minutes).
  8. Cool. (The top will settle and form a custard over pastry.)
  9. Before serving, spread with Almond Frosting. Sprinkle with nuts. Cool
  10. To Serve: Cut into diagonal strips; serve warm or cold.

imggrocerylist Scandinavian Kringler

Brie Leek Tartlets

Brie Leek Tartlets
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
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Serves: 15
 

Ingredients
  • 1 medium leek (white portion only), finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • ½ cup heavy whipping cream
  • Dash of salt and pepper
  • Dash of ground nutmeg
  • 1 package frozen miniature phyllo tart shells
  • 2 ounces Brie or Camembert cheese, rind removed

Instructions
  1. Melt butter in a small skillet. Sauté leek and garlic until tender.
  2. Add the cream, salt, pepper, and nutmeg. Cook and stir for 1-2 minutes until thickened.
  3. Place tart shells on baking sheet.
  4. Slice cheese into 15 pieces. Place one piece in each tart shell.
  5. Top each with 1½ teaspoon leek mixture.
  6. Bake at 350° for 6-8 minutes until heated through.

imggrocerylist Brie Leek Tartlets

Blueberry Lemon Tart

Blueberry Lemon Tart
Author: 
Recipe type: Dessert
Prep time: 
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Serves: 8
 

Ingredients
  • 1 cup lemon juice (about 6 lemons)
  • 5 tablespoons grated lemon zest
  • ½ cup melted sweet butter
  • 6 eggs, slightly beaten
  • 1 cup granulated sugar
  • 9-inch partially baked Sweet Buttery Tart Crust, 1 inch deep
  • 1½ cups blueberries, rinsed, sorted, and dried
  • Confectioners sugar

Instructions
  1. Preheat oven to 400°F.
  2. Whisk lemon juice, lemon zest, and melted butter in medium-size bowl. Beat in eggs and sugar; mix well.
  3. Pour into partially baked tart shell and bake about 20 minutes or until golden brown.
  4. Arrange blueberries (or other fresh fruit) over the warm filling, pressing lightly.
  5. When cool, dust with confectioners’ sugar.

imggrocerylist Blueberry Lemon Tart

Israeli Couscous Summer Pilaf

Israeli Couscous Summer Pilaf
Author: 
Recipe type: Side
Prep time: 
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Serves: 8
 

This is an excellent summer side dish for almost anything off the grill and it can be made in advance.
Ingredients
  • 1½ cup Israeli couscous
  • 1 cup cucumber, seeded, quartered and thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 scallions, minced
  • ¼ cup fresh dill, minced
  • 10 to 12 basil leaves, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and diced, optional
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • ¼ cup almonds, toasted and rough chopped

Instructions
  1. Bring 5 cups of water to a boil in a medium saucepan. Add the couscous and simmer for 8 minutes until the couscous is al dente. Drain and rinse with cold water until cool.
  2. Combine couscous with remaining ingredients except the nuts. Toss well to combine.
  3. Top with chopped nuts to serve.
  4. May be served at once or made 1 day in advance.

imggrocerylist Israeli Couscous Summer Pilaf