Dip & Spreads – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 09 Jan 2021 05:17:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Dip & Spreads – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Tzatziki http://aubreyabouttown.com/recipe/tzatziki/ http://aubreyabouttown.com/recipe/tzatziki/#respond Fri, 08 Jan 2021 11:42:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3465 Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.

  • Grating English (seedless) cucumber
  • Squeezing liquid from grated cucumber
Tzatziki
Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.
Ingredients
Instructions
  1. Against a box grater, grate cucumber into a bowl.
  2. With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
  3. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
  4. To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
  5. Taste, and adjust salt if necessary.
  6. Refrigerate at least 1 hour before serving.
]]> http://aubreyabouttown.com/recipe/tzatziki/feed/ 0 3465 Thanksgiving: Grand Marnier Cranberry Relish http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/ http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/#respond Mon, 23 Nov 2020 09:39:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3127 With Thanksgiving, and with the recipes we love, holds traditions that nurture nostalgia within us all. One Thanksgiving tradition I honour year after year, is making this cranberry relish to start off the Thanksgiving cooking.

Grand Marnier Cranberry Relish
The classic accompaniment to Roast Turkey. I worked out the basics for you; the perfect balance of sweet & tart, and a velvety texture to satisfy everyone - including the die-hard fans of the ‘slop ‘n slice’ jelly variety. You’ve got the basics, so make it your own! Fold in chopped pecans or walnuts for crunch, add mandarin oranges, raisins, currants, or dried cherries if chewy suits your tastes. And a little extra brandy at the end for a bit more sophistication!
Servings1 quart
Prep Time3 mins
Cook Time30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a 4-quart saucepan, over MEDIUM heat, add: ONE 12-ounce bag fresh cranberries, sugar, orange zest, 1/3 cup orange juice, and water.
  2. Simmer over MEDIUM heat for 10 mins, stirring occasionally, using the back of a wooden spoon or heat-resistant rubber spatula to gently press cranberries against the side of the pan to gently pop them, if they hadn’t popped on their own while simmering.
  3. Stir in cinnamon, and continue to simmer until the natural pectin in the cranberries has thickened, and it coats the back of a spoon.
  4. Stir in the other 1/3 cup orange juice, and the remaining 12-ounce bag of cranberries.
  5. Reduce heat to MED-LOW, and continue to simmer for another 15 minutes, stirring and pressing cranberries, as above.
  6. Simmer 10 minutes longer, or until it’s the consistency of apple sauce.
  7. Stir in Grand Marnier liquor, and simmer 5 mins longer to cook out alcohol.
  8. Remove from heat. Stir in vanilla extract.
  9. Allow to cool to room temperature, store in 32oz plastic container. The natural pectin in the cranberries will further set the relish during refrigeration. Refrigerate at least 1 hour. In a jar or airtight container, the cranberry relish will keep up to a month.
Recipe Notes

Cranberry Relish is also delicious with cheese. Serve a small bowl to accompany your cheese board, as one would chutney.

Slice the top rind from a wheel of Brie to expose the cheese, spread a thick layer Grand Marnier Cranberry Relish on top. Serve with sliced baguette. 

]]> http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/feed/ 0 3127 Port-Cheddar Pecan Ball http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/ http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/#respond Wed, 03 Jun 2020 11:03:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2585 Happy Hour just got that much more happier. The savory and addictive Port Cheddar is the perfect addition to your cocktail hour cheeseboard.

  • Step 4: Port-Shallot Reduction
  • Step 6: Smooth Cheddar Mixture
  • Step 7: Divide Cheddar Mixture, Add Port to Half.
  • Assembly, Step 2
  • Assembly, Step 3
  • Assembly, Step 4 – Roll in pecans
Port-Cheddar Pecan Ball
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Spread pecans on a parchment lined baking sheet, toast in preheated oven for 6 minutes.
  3. Transfer toasted pecans to a plate to cool for 20 minutes.
  4. With a sharp knife, finely chop cooled pecans. Set aside.
  5. In a small saucepan, over medium heat, simmer minced shallots and port wine for 20 minutes, or until reduced and only 1-1/2 tbsps of liquid remain and shallots have become dark purple in colour. Transfer to a small bowl to cool.
  6. On a box grater or in food processor outfitted with the shredding blade, shred cheddar cheese. Set aside.
  7. In a food processor, outfitted with the regular blade, add shredded cheddar, cream cheese, heavy cream, granulated onion, granulated garlic, and salt.
  8. Occasionally scraping the sides of the bowl with a rubber spatula, process until very smooth.
  9. Divide cheddar mixture evenly between two small bowls. Add cooled port-shallot reduction to one of the cheddar mixtures and mix until fully blended - it should have turned purple in colour.
  10. Cover both bowls with plant wrap, refrigerate until they’ve completely set and are somewhat firm (about two hours or overnight).
To Assemble Port-Cheddar Pecan Ball:
  1. Lay out a square piece of plastic wrap onto the work service.
  2. Using a table spoon, scoop out a heaping spoonful of the plain cheddar mixture, then scoop a spoonful of the port cheese mixture, alternating cheddar and port cheese mixtures, building a pile of spoonfuls.
  3. Pull up edges of plastic wrap, and twist ends together forming a orange and purple marbleized ball wrapped in plastic.
  4. Refrigerate another hour in a ball shape to firm up.
  5. Pour chopped toasted pecans onto the work surface and roll cheese ball into pecans to cover completely. Wrap in plastic and refrigerate until ready to serve.
  6. Unwrap cheese ball serve on a cheeseboard or platter. Serve with sliced baguette and assorted crackers.
Recipe Notes

Alternatively, omit pecans, and store and serve Port Cheddar spread in a ceramic cheese crock.

]]> http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/feed/ 0 2585 Curry Aïoli http://aubreyabouttown.com/recipe/curry-aioli/ http://aubreyabouttown.com/recipe/curry-aioli/#respond Mon, 25 May 2020 08:08:50 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2071 I have been making this zesty aïoli to accompany steamed artichokes for as long as I can remember, and I haven’t eaten one without it for just as long.
The Curry Aïoli is wonderful steak sauce, perfect with chilled poached fish & asparagus, and it takes a hamburger & fries to the next level. Use it in place of mayonnaise in sandwiches for something different.

Curry Aïoli
Servings2-1/2 cups
Prep Time3 mins
Passive Time60 mins
Ingredients
Instructions
  1. Combine ALL ingredients in a small bowl, whisk until smooth.
  2. Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.
Recipe Notes

Also use the Curry Aïoli to prepare Curried Chicken Salad.

]]> http://aubreyabouttown.com/recipe/curry-aioli/feed/ 0 2071 Southern Pantry: Pimento Cheese http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/ http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/#respond Mon, 18 May 2020 10:59:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2302 An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).

Pimento Cheese
Servings20 servings
Prep Time10 mins
Ingredients
Instructions
  1. To the bowl of a food processor add ALL ingredients.
  2. Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
  3. Continue to process until smooth.
  4. Transfer to an airtight container, mason jar, or ceramic cheese crock.
  5. Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
  6. Serve with crackers or baguette slices.
]]> http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/feed/ 0 2302 Classic Hummus http://aubreyabouttown.com/recipe/classic-hummus/ http://aubreyabouttown.com/recipe/classic-hummus/#respond Sat, 18 May 2019 01:43:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2271
  • Reducing canning brine
  • Grind to a smooth consistency
Classic Hummus
This classic Middle-Eastern dip & condiment.
Ingredients
Instructions
  1. Open cans of garbanzo beans, drain and discard liquids from one, reserve the other.
  2. Add garbanzo beans and reserved liquid to a small saucepan, bring to a simmer.
  3. Stirring occasionally, simmer until liquids has evaporated. Remove from heat.
  4. In the bowl of a food processor (or blender) add garbanzo beans, lemon juice, 1/3 cup of the olive oil, tahini, and salt.
  5. Process to combine. With the food processor running, slowly stream in the remaining 1/3 cup olive, process until smooth. With a rubber spatula, scrape down sides of bowl (or blender). Continue to process until silky-smooth in texture.
  6. Transfer to a serving bowl or storage container, drizzle top with 1 tbsp olive oil, dust with smoked paprika.
  7. Let cool completely. Serve with fresh pita bread or as a dip for crudités.
]]> http://aubreyabouttown.com/recipe/classic-hummus/feed/ 0 2271