2 cups dark sesame seeds
2 cups white sesame seeds
3 cloves garlic
1 lemon’s worth of juice
Olive oil, approx 16 oz.
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Toast sesame seeds at 350 degrees F for approximately 30 minutes.
Add to food processor and run for several minutes.
Add garlic and lemon juice, then slowly drizzle oil until satisfied with the consistency, continuing to run food processor the whole time.
Serve over bread or crackers.
Greg’s Note: Theoretically this turns into a runny sauce / dip, not the paste I had. Adding more olive oil isn’t the answer either, it doesn’t mix in. You just end up with paste in olive oil…
Archive for the ‘Appetizers’ Category
Tahini Spread
01
Jan
Crab Stuffed Mushrooms with Parmesan
01
Jan
Brought to us by Desiree
Great Gatsby – 1920′s Classic : Crab Stuffed Mushrooms with Parmesan
Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don’t run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Prep Time: approx. 25 minutes. Cook Time: approx. 15 minutes. Ready in: approx. 40 minutes. Makes 6 servings.
Ingredients
~ 1 lbs fresh mushrooms
~ 7 ounces crabmeat
~ 5 green onions, thinky sliced
~ 1/4 tsp. dried thyme
~ 1/4 tsp. dried oregano
~ 1/4 tsp. ground savory black pepper to taste
~ 1/4 cup grated Parmesan cheese
~ 1/3 cup mayonnaise
~ 1/4 tsp. paprika
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crabmeat, green onions, herbs and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combines. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towl. Remove stems. Spoon out the gills and the base of the tem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspons full of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven and serve immediately.
Source – Dinner and a Murder
Pots of Gold Brie
01
Jan
Brought to us by Jessica
1 Baguette (French Bread)
2 large cloves garlic, peeled
Small Camembert or brie cheeses, at room temperature
Slice the baguette, and toast pieces over a barbecue grill rack. As they are done rub them, one at a time, with a whole garlic clove. Season with a little sea salt, then stack them one on top of the other.
When bread is ready, cook cheeses. Place cheeses on an oiled grill rack over medium heat. Cook for about 5 minutes or until lightly colored, then turn them over carefully and cook on the other side for a few minutes until cheeses feel soft and runny when gently squeezed around the waist. Carefully transfer cheeses to individual serving plates. To eat, make a shallow cut on top of cheese and partly peel back skin. Dunk bread in melted cheese and go for it!
