My biggest foray into the kitchen was for Mother's Day. My contribution was the veggie tray. While this isn't a dish that showcases my cooking talents, it is pretty, and I found a couple of dips in The Big Book of Appetizers that were standouts, and certainly had a little more sophistication than the ubiquitous ranch dressing. They were also very well received, and I can see more applications for them than just a crudite accent. The dip in the bell pepper (foreground) is a Blue Cheese and Toasted Walnut Spread. The blue cheese taste was there, but pretty mild. Even those who aren't blue cheese fans (or walnut fans) seemed to enjoy this. I used the recommended Saga blue cheese, but a stronger flavored cheese could be used for a more pronounced blue cheese flavor. I'd actually like to try tossing this in a fondue pot and using it as a dipper for sliced apples and pears.
The other dip was a Yogurt and Green Onion blend from the same cookbook. This dip had a wonderful, fresh from the garden taste which could easily be modified by changing the herbs used. This would also make a fabulous baked potato topping.
Of course, the real reason to gather is family, and here are my two granddaughters, who top the list of my favorite family members:
2 comments:
Welcome back to blogging!!! Your granddaughters are gorgeous - as is your veggie platter.
I just got back from a cruise, and was inspired by all of the fruit and vegetable creations they make...I so want to carve something into a watermelon, or make a tulip out of a red pepper!
I also love the creativity I see on the cruise ships. I'm sure it loses its luster for those who do it every day, but I envy their job every time I go and marvel at their work. Have you had an opportunity to see a demonstration of their carving? It's amazing.
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