Lynn Vea from PCC Natural Markets invented some delectable appetizers, and she taught us how to prepare them for our own holiday table! Find her recipes below but don’t forget to check out all of New Day’s recipes by checking the Kitchen Monki site found on our homepage. Go there now!
Learn more about PCC: www.pccnaturalmarkets.com
Pistachio And Lemon Grass Gyro Skewers With Spicy Pomegranate Dipping Sauce
Pistachio And Lemon Grass Gyro Skewers With Spicy Pomegranate Dipping Sauce
When it comes to simplicity and amazing flavor, these might just be my favorite appetizer on the planet! The aromatic flavors of lemon grass, garlic and cilantro cook up in a sizzling symphony and the pomegranate dipping sauce lends a sweet-spicy note along with glittering color. In the summer I switch the sauce to tzatziki or plum chutney. Yum! -Lynn Vea
Directions
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Ingredients:
1 pound Ground Lamb, or chicken
2 tablespoons Natural Pistachios, finely chopped
3 cloves Garlic, minced
1 tablespoon Fresh Mint, finely chopped
2 tablespoons Fresh Cilantro, finely chopped
1 teaspoon Brown Sugar
1 tablespoon Tamari
2 tablespoons Fresh Lemon Grass, finely minced
2 teaspoons Freshly Ground Black Pepper
1⁄2 teaspoon Salt
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Step 1
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Combine all of the ingredients in a bowl.
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Step 2
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For appetizer portions, roll the mixture into balls about the size of a ping pong ball. Flatten each ball out slightly and wrap it around a small bamboo fork or a short metal or wooden skewer. (Soak any wooden skewers in water for a couple of hours before wrapping with the mixture.) You may also cut lengths of lemon grass and use those as a skewer.
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Step 3
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Pre-heat a gas or charcoal grill, and grill the skewers, turning frequently, until the meat is done through. (Or you may pan fry them.)
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Step 4
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Serve with the dipping sauce and garnish with sprigs of cilantro and pomegranate arils if desired.
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Ingredients:
1 cup Sweet Chili Sauce
1⁄2 cup Pomegranate Juice, fresh or choose one of the brands that pcc sells
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Step 5
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Dipping sauce: Place in a small pot and boil for about 3-4 minutes or until slightly reduced.
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Puff Pastry Canapés With Blue Cheese And Pears
Spicy-sweet pears and blue cheese have been a classic combination for ages. In this recipe the blue cheese is tucked into crisp, buttery pastry shells and the candied pears are scented with holiday spices and sparked with cranberries, almost like a fresh, winter chutney. Your guests will love this one! –Lynn Vea
Directions
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Ingredients:
2 Pears, slightly crisp, d'anjou or bosc)
1⁄4 cup Dried Cranberries
3 tablespoons Maple Syrup
3 tablespoons White Wine Vinegar
3 tablespoons Apple Cider
1⁄4 teaspoon Whole Clove
1 stick Cinnamon
1⁄4 teaspoon Salt
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Step 1
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Spice-candied Pears: Cut the pears into small cubes. Place the rest of the ingredients in a small saucepan and bring to a boil. Boil for 1 minute. Pour over the pears and allow to sit for 3 hours to overnight. Drain well.
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Step 2
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Preheat oven to 425° F.
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Ingredients:
Mini Muffin Tin
2 sheets Frozen Puff Pastry Sheet
1 Egg, mixed with 1 tablespoon of water
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Step 3
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Lightly oil the muffin tins. Poke the pastry sheets all over with a fork to keep the pastry from puffing too much when baking. Cut each pastry sheet into nine 2 1/2-inch squares (you may have a little trim left) and brush lightly with the egg wash.
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Step 4
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Press the squares firmly into the muffin tins. Note: You may trim the squares into rounds or leave them more rustic in their square shape. Bake for about 10 to 12 minutes or until the pastry is deep golden brown. Allow to cool. You may make these a day ahead of time. Store in an airtight container.
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Ingredients:
4 ounces Blue Cheese, rogue creamery smokey brand, or your favorite blue cheese
8 ounces Cream Cheese, organic, softened
Walnuts, toasted, chopped, for garnish
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Step 5
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Combine well the blue cheese and the cream cheese. If you are going to pipe the cheese with a pastry bag, be sure the blue cheese is evenly blended, with no lumps. Spoon or pipe the blue cheese mixture into the pastry shells and top with a small amount of the Spice-candied Pears. Garnish with toasted walnuts if desired.
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