It was a little nerve racking showcasing our food creations to the public but that is the best way to validate your efforts. This past weekend Mo, Vanessa and I all received positive feedback from the tasty morsels we presented on the Crow Table. I borrowed alot of recipes for this event which I will give credit for below. The focus was on dips and easy finger food that didn’t require plates/utensils and overall garbage which I believe we achieved. Here’s my Spread:
White Bean Dip w/ Pita Chips
Created by Giada DeLaurentis,
Introduced to the Crows by Riane Welch
Sun Dried Tomato Spread w/ Ricotta Cheese
Courtesy of Riane’s Mom Cheryl, first tasted by the Crows on a party boat on Lake Mission Viejo
Ingredients:
1 C sun dried tomatoes in oil, 2 garlic cloves-minced, 1Tb capers, 2Tb Italian seasoning or fresh chopped herbs, 1tsp salt, 5Tb Olive oil, 2Tb red wine vinegar
Combine all ingredients in food processor until smooth- check for seasonings
Serving: Spread Ricotta Cheese then Sun Dried Tomato mixture onto cracker and enjoy!
Prosciutto Wrapped Pears and Arugula
Created by Rachel Ray (i know what you’re thinking but don’t judge until you try them!)
The only change I made to this recipe was by adding honey to the vinaigrette that I dressed the pears and arugula with.
My final contribution was created by myself, but trust me it’s incredibly simple: Crudites platter with Fresh Herb Veggie Dip
Fresh Herb Veggie Dip
Combine 3 parts greek yogurt, 1 part sour cream. Add a splash of lemon juice, one grated garlic clove and a ton of freshly chopped herbs (I used chives, oregano, thyme, basil and parsley). To thin the dip out and add texture and color I grated a half a zucchini into the mixture- seasoned with salt and pepper and its ready to go!
