Credit: Peter LaMastro
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JO’S WARM CRAB DIP IN BREAD BOWL
Makes about 30 appetizer servings.
We added a tweak to this family recipe from Shelley Woods Whiting of Wilmington, Deleware.
Ingredients
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons small capers
1 pound lump crabmeat, drained, picked over
1 tablespoon lemon zest
2 to 3 dashes hot-pepper sauce
1 teaspoon Old Bay Seasoning
1-pound loaf round crusty Italian bread
Directions
Heat oven to 350°F. In large bowl, combine all ingredients except bread. Spread mixture into buttered baking dish; bake 20 minutes. Meanwhile, cut a square or circle in top of bread; scoop out insides to create a bread bowl. Cut removed bread into cubes or pieces for dipping; set aside. Remove baked dip from oven; stir well. Spoon mixture into bread bowl. Place bread bowl and bread cubes on large baking sheet; bake an additional 10 minutes. If desired, sprinkle dip with paprika and chopped parsley. Serve warm.
Credit: Peter LaMastro
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BEEF TENDERLOIN CROSTINI
Makes about 24 appetizer servings.
Fleming’s Prime Steakhouse and Wine Bar created this appetizer that we have adapted for home cooks. Fleming is known for pairing food and wine.
Ingredients
2-pound piece beef tenderloin
Salt and pepper to taste
2 to 3 baguettes
1/4 cup butter, melted
1 pound Gruyère cheese, grated
1 bunch spinach leaves
1 bunch basil leaves
1/2 cup olive oil
Salt and pepper to taste
1/4 cup Creole mustard (or use favorite prepared mustard)
Directions
Trim beef of fat and sinew. Season with salt and pepper on all sides. Brown on all sides under broiler. Heat oven to 350°F. Place browned beef on a sheet pan and roast in oven to medium-rare temperature of 115 °F, about 15 to 18 minutes. Remove beef from oven; allow to cool 20 minutes.
Cut baguettes crosswise into 3/8-inch-thick slices; arrange in single layer on a rimmed baking sheet. Drizzle with melted butter; sprinkle cheese evenly over each crouton. Bake until lightly crisp and golden brown, about 5 minutes.
Meanwhile, stack spinach and basil leaves together; cut in thin julienne strips. Place in mixing bowl; toss with olive oil, salt and pepper. Top each gruyère crouton with 1 teaspoon Creole mustard, then top with 1 tablespoon spinach-basil mixture. Slice tenderloin into thin slices; set on top of each crouton. Place on serving platter; garnish as desired with basil leaves.
For more wine-tasting party recipes see our April issue now on stands.
Have you hosted a wine party? Tried these recipes or others? Share your experience below.
RELATED LINKS:
PHOTOS: The Essence wine-tasting party »
Our complete wine-tasting party guide »
The wine-tasting party essentials and winespeak cheat sheet »
African-American vintners, wine shops and other resources » |
