Simple Pleasures

The season of entertaining is upon us, a time when tortilla chip and spinach dip sales are at an all time high. If you're tired of the same old appetizers, try these on for size.

Prosciutto Wrapped Asparagus

1 bunch of Asparagus, snapped
2 cups of beef stock
2 cloves of garlic, minced
enough prosciutto for wrapping, thinly sliced
2 tbsp olive oil

• saute the garlic in a sauce pan with olive oil for about 1 minute
• add the stock and asparagus to the pan and bring to boil
• reduce and let simmer until asparagus turns bright green (about 3 minutes). The asparagus should still be firm. If it turns limp it will not work.
• immediately drain from pan and put in the fridge to cool.
• starting at one end, wrap the asparagus with the prosciutto on a diagonal so it will wind up to the other end.
• present on a platter for serving

*Optional*

Serve with a spicy peach puree:

• Drain and puree I can of peaches. Stir in the zest of 1/2 a lemon and 1/2 an orange, 2 tbsp of orange marmalade, 1tsp chili flakes, salt and fresh ground pepper to taste.

Oriental Bacon Wrappers

1 can whole water chestnuts, drained
1 package of bacon
1 bunch green onions
1 can pineapple tidbits, drained
1 cup naturally brewed soy sauce
2 cloves of garlic, minced
1 tsp grated, fresh ginger
toothpicks

• in a small mixing bowl, combine the soy, garlic and ginger.
• add the drained water chestnuts and let marinate until the bacon is cooked and cooled.
• preheat oven to 425F
• place enough bacon on a baking sheet, lined with wax paper, to wrap each water chestnut
• cook in the oven until 1/2 done and let cool.
• cut the whites off of all the onions and cut the remaining green shoots to 1 inch pieces
• drain the water chestnuts
• take one piece of onion and sandwich it between a piece of pineapple and one water chestnut. Then wrap it in a piece of bacon, securing it with a toothpick by piercing through the entire wrap.
• Just before you are ready to serve, put the wraps back on a clean pan and finish under the broiler until the bacon is crisp.
  

Bocconcini Skewers

As required:
cherry tomatoes
bocconcini
fresh basil
coarse salt
fresh cracked pepper
balsamic vinegar
olive oil
large toothpicks

• put desired amount of balsamic vinegar, salt and pepper in a blender and begin to mix. Very slowly add about the same amount of olive oil. This will actually homogenize the oil and vinegar if you blend it slowly enough.
• start your skewer with the cheese. Bocconcini will often have a flat side. Put this side down allowing your skewer to stand on the serving plate when finished.
• follow the cheese with one leaf of basil and a cherry tomato on top.
• place all the skewers, upright on a flat serving tray
• drizzle with the dressing and serve.
  

You're welcome ;o)

Lamb Sausages and Broccoli Salad

1. Rinse 2 heads of broccoli then break into florets
2. A can of peaches in juice, cut into chunks. Reserve liquid.
3. 1/2 a large red onion, cut into thirds then thinly sliced*
   
4. Slice 20g of fresh basil into ribbons.
5. Toast 1/4 cup of slivered almonds.
6. Whisk 1/3 cup light mayo, 1tsp lemon juice, 1tbsp each of rice and apple cider vinegars**, 3tbsp of peach juice, fresh cracked pepper.
7. Toss.
   

VOILA!

1. Fry up the lamb links until done. Don't clean the pan.
2. Immediately add the other half of the onion, sliced, and let them cook in the drippings for a minute or so.
3. Add a good shot of red wine to deglaze the pan.
4. Serve the 2 on a bun with a roasted red pepper glaze (RRpepper sauce***, dijon mustard, mustard powder and honey.)
   

Is Nice!

* the thinner shaved the onion, the sweeter.
** I would have rather used plum vinegar but I did not have any.
***You can buy it prepared or make your own. Today I used Ajvar. I keep it on hand for lots of things. Makes a great sandwich spread.