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EXOTIC SALAD - September 5, 2006

EXOTIC SALAD - September 5, 2006

CREATED Sep 25, 2006

Zola / Deb Pacquette

Ingredients:
Goat cheese
1 lb. goat cheese
1/2 c. finely chopped crystallized ginger
1 t. black pepper
pinch salt

Spicy nuts
1c. toasted hazelnuts
2T. maple syrup
1/4c. sugar
1/4;c. water
1/4t. cayenne
1/2t. black pepper
pinch salt, cardamom, cinnamon and allspice.

Put all but nuts in small pot over medium.  Heat until large bubbles appear.  Add nuts and stir continuously with wooden spoon until sugar dries around nuts.  Cool.  Crush nuts with knife or back of pan to break up a bit.
 
Walnut Tabasco vinaigrette over fresh greens
1/4 c. maple syrup
1T. Tabasco
3T. walnut oil
Fresh mixed greens

Mix well and be sure to stir or shake before putting on greens.

Mango flan
3 egg yolks
3 whole eggs
2 c. cream
1/2 c. sugar
1 c. mango puree
juice of one lime
1 t. vanilla
pinch cayenne and salt

Simmer cream and sugar till sugar dissolved.  Add mango. Beat eggs separately.  Temper into cream.  Add lime, vanilla, salt and cayenne.  Use fine strainer and strain away into a bread pan or small Pyrex.  Bake in a water bath at 350 degrees for 30-40 minutes.

Phllyo crisps Triangles
3 sheets phllyo

Cut sheets in half.  On cookie sheet layer each sheet with cinnamon sugar and brush with melted butter (or a spray bottle of vegetable oil).  With a ravioli cutter cut into triangles.  Mist lightly with water mister bake at 300 for 7-10 min.  Cool and store in airtight container.