Happy New Year ladies! Enjoy these irresistible recipes for all your entertaining needs.
Delicious Dips
Parsley Ranch – the bold spin on this much-loved classic features a hearty dose of parsley, which makes it lighter and more refreshing than traditional recipes. Consider mixing this ahead of time—it tastes even better after it’s chilled for a day.
Ingredients
(makes 2¼ cups)
- 1 cup sour cream
- 1 cup mayonnaise
- 3 cloves garlic
- 2 cups packed parsley, roughly chopped
- ¼ cup roughly chopped chives
- Salt and pepper to taste
1. Combine all the ingredients in a food processor. (You can also mince the herbs by hand and then mix the ingredients with a fork.)
2. Cover and chill the dip in the refrigerator for at least 1 hour.
Serve with: Cucumber, carrots, green beans, sugar snap peas, tortilla chips, etc.
Tzatziki – this Greek yogurt-cucumber sauce, typically served on souvlaki and gyros, also makes a delightfully tangy dip. Fresh mint and garlic give it its characteristic flavor, and you can easily adjust the amounts of both to suit your family’s tastes.
Ingredients
(makes 1½ cups)
- 2/3 cup peeled and finely diced cucumber
- 1 cup plain yogurt, stirred until smooth
- 1 small clove garlic, minced
- 2 tablespoons chopped mint (about 8 to 10 sprigs)
- 1½ tablespoons olive oil
- ¼ teaspoon salt
- Pepper to taste
1. Combine all the ingredients in a mixing bowl and stir well.
2. Cover with plastic wrap and chill until ready to serve.
Serve with: toasted pita, carrots, celery, chicken strips.
Roasted Red Pepper and Feta
Your guests won’t believe this incredibly flavorful dish that takes just minutes to prepare. The feta gives it a salty zip. It also makes a yummy sandwich spread, too!
Ingredients:
(makes ¾ cup)
- 1 whole roasted red pepper (from a jar)
- 1 cup crumbled feta
- 1 small clove garlic
- 2 tablespoons olive oil
1. Combine all the ingredients in a food processor.
2. Pulse for 10 seconds, scrape down the sides, then repeat until combined, about 1 minute
Serve with: celery, green beans, toasted pita, crostini (small, thin slices of toasted bread, which are usually brushed with olive oil), tortilla chips, broccoli
Slow Roasted Lamb Shoulder with Pancetta
(8 servings)
- 8 garlic cloves, peeled
- 4 ounces Pancetta (Italian bacon), diced
- 3 tablespoons chopped fresh rosemary
- 2 teaspoons cracked black pepper
- 1 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed
Drop garlic down feed tube of mini-processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse past. Using small sharp knife, make ½-inch deep all over lamb and fill each with panc3etta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan. DO AHEAD: Can be prepared 1 day ahead. Cover with plastic wrap and chill.
Preheat oven to 300° F. Roast lamb uncovered until very tender, about 5 hours. Transfer to platter; let rest 15 minutes. Cut lamb crosswise into ½-inch thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.
For a classic side, heat drained, canned white beans with olive oil, chopped garlic, and chopped fresh sage.
Chocolate Bread Pudding with Walnuts and Chocolate Chips
(makes 6)
- 4 cups 1-inch cubes egg bread with crust (about 6-ounces)
- 1¼ cups semisweet or bittersweet chocolate hips, divided
- ½ cup walnuts, toasted, broken into ½-inch pieces
- 1 cup heavy whipping cream, divided
- 1 cup half-and-half, divided
- 5 tablespoons unsweetened cocoa powder
- 4 large eggs
- 1 large egg yolk
- ½ cup sugar
- Lightly sweetened whipped cream
Toss bread cubes, ½-cup chocolate chips, and toasted walnuts in large bowl to blend.
Whisk ½ cup cream, ½ cup half-and-half, and cocoa in heavy medium saucepan to blend. Add remaining ¾ cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining ½ cup cream and ½ cup half-and-half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
Preheat oven to 325° F. Butter six 1 to 1¼ cup ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes. Top warm puddings with whipped cream and serve.
