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CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY
PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS
SPICY MARINATED MOZZARELLA WITH OREGANO AND CAPERS
3/4 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
1 cup whipping cream
1/2 pounds crabmeat, drained (about 4 cups)
1/2 cups finely crushed potato chips
1/4 cups fresh breadcrumbs made from French bread
7.25-ounce jar roasted red peppers, drained, coarsely chopped
1/2 cup thinly sliced green onions
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon Frawg N Turtles Hot N Horsey Apple Mustard
1 tablespoon mayonnaise
1/4 cup (about) vegetable oil
Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes.
Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended.
Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead.
Cover sauce and crab cakes separately and refrigerate.
Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish.
Press each cake into chips, turning to coat evenly.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook
until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY
3/4 cup rice vinegar
1 cup of Frawg N Turtle Apple butter
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint
1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
Roasted Garlic
12 ounces soft fresh goat cheese (such as Montrachet), room temperature
Stir Apple Butter and vinegar in heavy large saucepan over medium heat until sugar dissolves.
Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes.
Spread each toast with roasted garlic; top with goat cheese and chutney.
Serve with Cabernet Sauvignon
6 hard cooked eggs
¼ cup of mayonnaise
¼ teaspoon vinegar
½ teaspoon prepared mustard
½ teaspoon Frawg N' Turtle Hot and Horsey Mustard
Halve eggs lengthwise-remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustards and 1/8 teaspoon salt.
Stuff egg whites with yolk mixture. Garnish with paprika.
If you like a little spicier taste you may substitute 1 teaspoon of Hot and Horsey Mustard for the ½ teaspoon prepared mustard
and the ½ teaspoon Hot and Horsey Mustard.
PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS
9 large fresh black Mission figs, stemmed, halved
18 1x5-inch thin strips prosciutto (about 3 ounces)
3 tablespoons Gorgonzola cheese
Frawg N Turtle Apple Mustard
18 large walnut pieces, toasted
Preheat broiler. Cover large rimmed baking sheet with foil. Brush each fig with Apple Mustard.
Wrap each fig half with 1 prosciutto strip; brush with mustard again; place on prepared sheet.
Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer,
watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece.
Serve warm or at room temperature.
12 uncooked jumbo shrimp, peeled deveined
1/2 cup Frawg N Turtle Original BBQ
1/3 cup olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half
2 tablespoons minced Italian parsley
Lemon wedges
Combine shrimp, sauce, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at
room temperature 1 hour.
Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp.
Arrange 3 shrimp in each of 4 shallow broiler-proof dishes, tucking ends of prosciutto strips under shrimp.
Drizzle 1 tablespoon marinade over shrimp in each dish.
Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through;
watch closely to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges.
SPICY MARINATED MOZZARELLA WITH OREGANO AND CAPERS
12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices
6 tablespoons extra-virgin olive oil
Frawg N Turtle Hickory Apple BBQ Sauce
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 tablespoon minced fresh oregano
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons capers, chopped
Brush Hickory BBQ Sauce on each round of cheese. Overlap cheese slices on medium platter. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices.