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Category: Dips and Spreads

BACON JAM

BACON JAM

I made Bacon Jam last year to bring onboard. It goes very well with Camembert or Brie… and a glass of wine for an after sail snack…       It also keeps very well and like caramelized onions is a delicious addition with grilled meats, on scrambled eggs and in sandwiches. My favourite is to spread on toast, top with a poached egg and a slice of avocado. Bacon Jam 1 lb. thick cut bacon 2 extra large sweet…

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COMPOUND BUTTER

COMPOUND BUTTER

Sounds involved doesn’t it. Compound butter simply butter to which seasonings have been added. I used it mainly to slip under the skin of chicken or turkey before roasting but from time to time a dab on a steaming juicy grilled steak adds that one bit of deliciousness that’s missing.   Compound Butter       1/2 cup butter at room temperature 1 tbsp fresh rosemary chopped 1tbsp fresh thyme chopped 3 cloves fresh garlic minced Cream all together scoop…

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ARTICHOKE SPINACH HUMMUS

ARTICHOKE SPINACH HUMMUS

I am thinking I may have to find some way of ‘blending’ onboard. There are so many yummy recipes for soups, sauces and dips that require pureeing. A friend said that next year she will bring her battery operated blender should we ‘need’ a Marguerita or three whipped up… But space is at such a premium that I still haven’t quite come to terms with adding something else to an already well equipped teeny tiny galley. Am open to suggestions……

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ROASTED RED PEPPER DIP

ROASTED RED PEPPER DIP

    Roasted Red Pepper Dip Ingredients: 1 small Onion chopped 2 cloves Garlic sliced 1/4 cup olive oil 12 ounces Roasted red peppers approx 1-3/4 cups 1/2 cup Walnuts 1/2 cup Fresh basil packed 1 slice White bread chopped 2 tablespoons Lemon juice Salt & pepper to taste     In skillet saute garlic and onion in oil till tender and transparent. I have omitted this step from time to time but sauteed gives a smoother taste. In food…

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