Avocado Stuffed Pequillo Peppers
10 Each Pequillo Peppers, scraped of seeds
1 Each Avocados, flesh only
1 Tablespoon Red Onion, Minced
¼ teaspoon Garlic Minced
1 Each Lime, juiced
1/3 Each Jalapeno Pepper, seeds removed & minced
8 Sprigs Cilantro, picked & chopped
2 Tablespoons Golden Raisins, chopped
¼ Cup Pine Nuts, toasted and chopped
to taste Salt & Pepper
In a bowl smash the avocado flesh and mix with the red onion, garlic, lime juice, cilantro, jalapeno, golden raisins, and pine nuts – essentially making a guacamole. Season to taste with salt & pepper. Using a small teaspoon, gently stuff the peppers and arrange on a tray.
Gingersnap Cookies with Peppermint Ricotta
20 Each Gingersnap Cookies (recipe included)
2 Cups Low Fat Ricotta Cheese
2/3 Cups Sugar or Splenda
1 Pinch Ground Cinnamon
2 Each Candy Canes, crushed
Combine the ricotta cheese, sugar, cinnamon, and 2/3 of the candy cane. Place a small amount of the ricotta mixture on each gingersnap and garnish with a piece of candy cane.
Gingersnap Cookies
2 cups (280 g) Flour
1½ teaspoons Baking Soda
½ teaspoon Salt
2 teaspoons Ground Cinnamon
1½ teaspoons Ground Ginger
½ teaspoon Ground Black Pepper
11 tablespoons (150 g) Butter, at room temperature
2/3 cup (130 g) Sugar
½ teaspoon Vanilla Extract
¼ cup (80 g) Molasses
1 Each Large Egg, at room temperature
1/3 Cup Sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, salt, and spices into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the butter into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an airtight container.
White Bean Humus with Tomato Basil and Pita Chips
14 Ounces Cooked Cannellini Beans
1 Tablespoon Tahini Paste
1 teaspoon Garlic, minced
1 Each Lemon, juiced
¾ Cup Extra Virgin Olive Oil
to taste Salt & Pepper
Combine all ingredients in a food processor and gradually add the oil to emulsify. Season the humus with salt and pepper to taste. This can be made in advance and will hold in the refrigerator (properly covered) for one week.
¾ Cup Ripe Plum Tomatoes, seeded and diced
½ teaspoon Garlic, minced
1 Ounce Fresh Basil, torn into pieces
¼ Cup Extra Virgin Olive Oil
to taste Salt & Pepper
In a bowl, mix all ingredients until combined, season with salt & pepper. Leave at room temperature if serving, otherwise store properly in the fridge for two to three days.
Put the humus in a serving dish, making a small well in the middle. Fill the well with the tomato basil mixture and drizzle with some extra virgin olive oil. Serve with toasted pita wedges or crackers.
Truffled Popcorn
2 Ounces Air Popped Popcorn Kernels
2 teaspoons White Truffle Oil
to taste Salt & Pepper
Using a hot air popper, or stove top method, pop the popcorn according to the manufacturers directions. While the popcorn is still hot, toss in a bowl with white truffle oil, salt, and pepper.
Pomegranate Cooler
1.5 Cup Pomegranate Juice chilled (Or 1/2 Cup Cranberry Juice chilled + 1 Cup Pom Juice Chilled)
A Fistful of Mint Leaves
1/2 Teaspoon Fresh Ginger Juice
Sprite or any Lime Soda chilled
Ice
Sugar or Honey to Taste
1/2 Teaspoon of Orange Blossom Water (Optional)
Alcoholic Version:
Add:
1 ounce of Vodka + 1/2 Ounce of Orange Liqueur
Preparation:
Muddle the mint leaves (with sugar or honey if you are using it).
Combine the pomegranate, cranberry juice, orange blossom water (if you are using it) & ginger juice with the mint leaves. Add Ice & give it a good shake shake shake.
(for the alcoholic version, add the vodka & the liqueur along with the juice & other things)
Pour it in to individual glasses, half glass each. Fill it up with Sprite or any Lime Soda. Garnish with mint leaves.
