Deanna's Daughter

Just back from a wonderful week away and I wanted to get something posted – this is from Julie Van Rosendaal’s book, ‘Grazing’, and it was very yummy.

Curried Shrimp Dip

4 oz/125 g or half a package of cream cheese, softened

1/2 c. sour cream

2 green onions, finely chopped

1/4 c. finely minced red pepper

1/3 c. mango chutney

2 cloves of garlic, finely minced

1 t. curry powder

salt and freshly ground pepper to taste

1 lb. cooked shrimp, chopped and pressed so that it’s as dry as possible

In a medium bowl, beat together the cream cheese and sour cream until smooth and then stir in the remaining ingredients.  I think it would taste best chilled so I’d suggest making it ahead and then serving it with tortilla chips, pita or fresh vegetables.

We were lined up for the log ride at the local amusement park and as we got closer to the front, the girls started to see some very wet people walking by on their way out.  ‘Do we have to be nudie to go on this ride?’, asked Waverly.

This is a recipe by Laura Calder and I saw it on her show and then looked it up online.  The thing is, what she said on her show is different from what the recipe on the Food Network site says, which is also different from how it’s listed in her cookbook, French Taste.  So below is how I ended up doing it, and we all agreed it worked and should be posted.

Cherry Tart

Crust

1 c. flour

1/4 c. sugar

1/2 t. salt

1/2 c. butter

2 egg yolks

In a small bowl combine the flour, sugar and salt and then use a pastry cutter to cut in the butter until the mixture resembles a course meal.  Add the yolks and quickly work in the flour to make a dough – do not over mix.  You’ll need to use your hands at the end to bring it all together and pat it into a disk.  Wrap it up and refrigerate for at least a half hour.

Apparently you’re supposed to be able to roll it out, but I basically flattened it out as much as possible and then pressed it into my 10-inch non-stick spring form pan, trying to get it even and pushing it up the sides about a half inch.  I then used the flat bottom of a measuring cup to smooth it out, and baked it for 10 minutes at 400.  I took it out when the edges were just starting to brown.  One version of the recipe also says that you can just use a ready made pastry shell.

Filling

35 (or so) cherries, cut in half with pits removed

3 eggs

1/3 c. sugar

1/2 t. vanilla

3/4 c. sour cream

Arrange the cherries on the cooked crust, cut side down so that they make a neat, level layer.  In a medium bowl, whisk the eggs with the sugar until the sugar is dissolved and the eggs are frothy, then stir in the vanilla and sour cream.

Carefully pour the custard over the cherries and bake at 350 for about 30 minutes.  Gently shake the pan to check it, it should be set in the middle.

Cool completely before serving.

We were lucky to be invited to Cindy’s last dinner party and EVERYTHING she made I now have the recipes for and will most definitely make myself, as soon as it’s fitting.  This bean salad was first, it’s a huge recipe and will easily feed 8 or so  – we had it with Marinated Flank Steak and a couple of loaves of fresh bread.

Cindy’s Brilliant Bean Salad

3 cans (19 oz/540 mL) black beans, rinsed and well drained

2 cans (12 oz/341 mL) kernel corn, well drained

2 large, ripe mangoes – peeled and chopped – or, 2 cans (15 oz/400 mL), well drained and chopped

3 good-sized avocados, peeled and chopped

2 large tomatoes, chopped

1 large white onion, chopped, rinsed with hot water and well drained

1 bunch fresh cilantro, chopped – about 2 cups

1 – 2 T. mayonnaise

juice from 5 or 6 fresh limes

salt and pepper to taste

Combine all ingredients in a large (preferably clear, bowl) and serve.  I mixed mine up a couple of hours ahead to get it nice and chilled, but room temperature is just fine.  Everyone you serve it to will want the recipe!