Sophisticated Entertaining Made Simple

artichokeandbaconspreadTo add an effortless note of elegance to your next get-together, select a special hors d’oeuvre. Chef Bradford Thompson of Lever House in New York City has created some surprisingly simple recipes for a sophisticated party. He chose Carr’s(r) Table Water(r) Crackers as the perfect complement to his recipes’ robust flavors.


You can also try a new twist on traditional favorites by revving up the relish tray with these new olive recipes from Lindsay Olives(r) – delectable bites and an easy fresh vegetable dip are a delicious part of a fun evening with friends and family. With minimal preparation, each new olive ensemble is sure to impress as a prelude to a dinner party or impromptu gathering.
For more sophisticated entertaining recipes and nutritional information, visit www.carrscrackers.com.
For more tips and quick olive recipes, visit www.lindsayolives.com.

information, visit www.carrscrackers.com.
For more tips and quick olive recipes, visit www.lindsayolives.com.

Artichoke and Bacon Spread
Prep Time: 25 minutes
Time to Table: 55 minutes
Yield: 1 cup plus 3 tablespoons artichoke mixture; 10 servings
5     slices bacon
1/2     cup finely chopped onion
1/4     cup finely chopped carrot
1     tablespoon white wine vinegar
1 1/2     teaspoons finely chopped fresh rosemary
1     (14-ounce) can quartered artichoke hearts, drained
1/8     teaspoon salt
1/8     teaspoon pepper
30     Carr’s Table Water Roasted Garlic and Herb Crackers
1.    Crosswise cut bacon into 1/8- to 1/4-inch slivers. In large nonstick skillet cook bacon until brown and crisp. Drain off fat, reserving 1 tablespoon. Remove bacon from skillet. Drain on paper towels.
2.    Return reserved bacon fat to skillet. Stir in onion. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until tender. Stir in carrot. Continue cooking for 3 minutes more. Remove from heat. Stir in vinegar and rosemary.
3.    Set aside four pieces of artichoke. Stir remaining artichoke pieces into mixture in skillet. Cook, stirring frequently, over medium heat until liquid evaporates. Remove from heat. Stir in salt and pepper. Cool slightly.
4.    Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Let stand at room temperature for 30 minutes. Stir in half of the cooked bacon.
5.    Cut reserved artichoke pieces into thin slivers. Spoon about 2 teaspoons artichoke mixture on each cracker. Garnish with artichoke slivers and remaining cooked bacon pieces.

smokedsalmonandcaperspread Smoked Salmon and Caper Spread
Prep Time: 20 minutes
Time to Table: 20 minutes
Yield: 1 1/2 cups salmon mixture; 12 servings

1/2     cup crème fraîche or sour cream
2     ounces cream cheese, softened (1/4 cup)
1     tablespoon lemon juice
2     tablespoons chopped fresh parsley
1     tablespoon capers, rinsed and chopped
1     teaspoon grated lemon peel
1/8     teaspoon chili powder
1     (6-ounce) package smoked salmon, skin removed
36     Carr’s Table Water Crackers with Cracked Pepper
18     thin cucumber slices, halved
1.    In small bowl whisk together crème fraîche and cream cheese until combined. Add lemon juice. Whisk until light.
2.    Stir in parsley, capers, lemon peel and chili powder.
3.    Flake salmon. Reserve about 1/4 cup of the flaked salmon. Stir remaining salmon into crème fraîche mixture. Cover and refrigerate until ready to use.
4.    Spoon about 2 teaspoons salmon mixture onto each cracker. Garnish with reserved salmon and cucumber slices.

Olive-Stuffed Goat Cheese Bites
Prep Time: 10 minutes
Chill Time: 30 minutes
Yield: 22 bites
1     (4.5-ounce) jar Lindsay Spanish Olives Stuffed with
Almonds, drained
6     ounces goat cheese
4     ounces cream cheese
1/2     cup toasted almonds, finely chopped
1.    Place olives in colander and rinse under cold water. Pat dry with paper towels.
2.    In medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of cheese mixture into a small ball, and transfer to parchment-lined baking sheet; repeat with remaining cheese mixture, making 24 balls in all. Chill for 30 minutes or until firm.
3.    In each ball, make a small indent with your finger. Place an almond-stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese.
4.    Place the toasted almonds in a small bowl and roll each ball to coat. Keep the balls, covered, in the refrigerator until ready to serve. Serve cold.
The olive balls will keep refrigerated, in an airtight container, for up to 1 day.
Note: For a milder more kid-friendly variation, feel free to omit the goat cheese and use all cream cheese.

greenolivecheddardipGreen Olive Cheddar Dip
Prep Time: 15 minutes
Yield: 2 cups
2     cups shredded sharp cheddar cheese
4     ounces cream cheese, softened
1     cup sour cream
1/4     cup mayonnaise
1/2     teaspoon chopped garlic
1     (5.75-ounce) jar Lindsay Spanish Green Olives,
Stuffed with Pimiento, drained and rinsed
1/2     cup green onion, white and green parts
1/4     teaspoon freshly ground black pepper
Dippers:
Lindsay Black Ripe Olives, carrot sticks, celery sticks,
fennel sticks, red bell pepper sticks, green onion sticks
1.    Combine cheddar cheese, cream cheese, sour cream, mayonnaise and garlic in food processor. Pulse several times until ingredients are well incorporated. Add olives and green onions. Pulse until chopped. The dip should be slightly chunky. Transfer to serving bowl or plate.
2.    Dip can be garnished with additional chopped green onions.
3.    Skewer black olives with vegetables and arrange around the dip. Serve chilled or at room temperature.
Note: To make the vegetable sticks, slice the vegetables lengthwise and then cut into 4-inch pieces so they can easily skewer the olives.


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