Cherry Tomato Stuffed With Guacamole:
Ingredients:
12 Firm cherry tomatoes
1 Ripe avocado, peeled
1 Jalapeño, seeded, fine diced
Juice of 1 lime
1 T. Fresh coriander
Procedure:
Slice the tops of the tomato, leaving the stem side pointing down and
scoop out the insides
Mash avocado and mix in the peppers, lime and coriander
Spoon or pipe the avocado mixture (guacomole) into the hollowed
tomatoes and neatly then place the tops back on them
Serve and garnish
Notes:
Guacomole turns grey fast so prepare and stuff the tomatoes as close
to serving time as possible
A little more citrus juice can be added to prevent greying
You can adjust this recipe by following the other Guacamole recipe
Avocado should be semi-soft when ripe
Ingredients:
1/2 Lbs. Prosciutto ham, thinly sliced
1/2 Cantaloupe
1/2 Honeydew
Toothpicks
Procedure:
Cut melons with a large parisienne scoop to form melon balls
Wrap the ham around each piece of melon and secure them together with
a toothpick
Serve and garnish
Notes:
You can substitute the fruit with watermelon
Instead of using a parisienne scoop, the melon can be cut into medium
size cubes and the finished off
Ingredients:
Smoked salmon, sliced thin
Cream cheese
Pumpernickel, (rye bread)
Capers
Purple onion, fine diced
Fresh dill
Lemon
Procedure:
Spread the cheese over slices of the bread, put one layer of salmon
on top and cut into 1 inch squares
Garnish with capers, onion, dill and lemon and serve
Notes:
Crackers, melba toast, etc. can be used in place of pumpernickel
Spread the cheese when it is at room temperature so that it is soft
enough to spread easily
Use atlantic salmon for best results
Ingredients:
Pâté
Small pastry shells
Gherkin pickles, fanned out
Parsley, sprigs
Procedure:
Pipe or spoon the pâté into the shells
Garnish with fanned pickles and parsley and serve
Notes:
Serve with cumberland sauce
Sliced olives can be used in place of the pickles
Ingredients:
2 C. Mayonnaise
2 T. Curry powder
4 T. Honey
4 T. Corn nibblets
2 T. Coconut, shredded
Cayanne pepper
Procedure:
Mix all the ingredsients together until they are well blended and
season with cayanne to taste
Place in a serving bowl and serve with raw vegetables
Notes:
Make any kind of dip with mayo by adding other things such as
fresh herbs, garlic, seasonings, berries, etc.
Thin out with a few drops of water or other liquids such as
juices, stocks, liquers, etc.
Serve with a selection of raw vegetables of your choice
