Persian Lime Guacamole

Liza MacLeod

Ingredients:

  • 2 large ripe avocados
  • 1 small plum tomato
  • 1 small red onion
  • 1 bunch cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp  Persian Lime Olive Oil
  • A pinch of  Himalayan Sea salt

Directions:

  1. Mash the avocados in a medium sized bowl. Dice and rinse the tomato to get rid of all the seeds, dice the onion, coarsely chop the cilantro, and add them all to the avocado.
  2. Pour in the lime juice and olive oil and mix together. Add sea salt to taste
  3. This will keep in the fridge in an airtight container for up to 2 days.

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No Fuss Appetizer!

Tracey Wilkinson
Ingredients:
  • 1 Jar Bella Cucina Tomato Jam
  • 1 teaspoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 1 teaspoon horseradish (adjust to taste)
  • Lemon for Garnish
Directions:
  • Combine all ingredients in a small bowl and adjust to your taste. 
  • Cut the lemon in sections and place them in a decorative bowl or individual glasses for fun.

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Truffle, Bacon and Chives Deviled Eggs

Tracey Wilkinson

Ingredients:

  • 12 Large Eggs
  • 8 Pieces of Bacon cooked until crisp and chop
  • 5 Tbsp Mayonnaise (or Aioli)
  • 3 Tbsp Dijon Mustard
  • 1/2 Tsp White Truffle Oil
  • 2 Tbsp Chives, finely chopped
  • Pinch of Salt
  • Pinch of Cayenne Pepper
  • Chives cut into 1/2 inch pieces for garnish

Directions:

  • In a medium pot cover the eggs with cold water about 1 " above the eggs.  Over high heat, bring the eggs to a rolling boil.  Cover the eggs and remove from heat.  Allow them to sit covered for 13 minutes.
  • Remove the eggs and submerge in cold water for 10 minutes
  • Peel eggs and slice them in half length wise.
  • Place the egg yolks in a medium bowls and mash while adding bacon, mayonnaise, mustard, truffle oil, chives, salt and cayenne.  Mix until fully combined.
  • Place the egg mixture in a large zip lock bag, snip a hole in the bottom and pipe the mixture into the egg whites.
  • Garnish with chives.

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Cucumber and Crab

Tracey Wilkinson

Ingredients

  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 Teaspoon Champagne Aged Balsamic
  • 1 Tablespoon of Light Mayonnaise
  • 1 English cucumber sliced 2-inches thick
  • 1 Lime Juiced
  • 4 oz Lump Crab Meat
  • 1tablespoon chopped fresh cilantro
  • ¼ teaspoon Himalayan salt to taste and ground Pepper

For Garnish:

  • Chopped Green Onion
  • Lemon wedges

Instructions

  1. In a medium bowl, combine oil, balsamic, crab, mayonnaise, lime juice, cilantro, salt and fresh pepper
  2. Gently toss
  3. Cut 2” Cucumber wedges and place a spoonful the crab mixture on top
  4. Garnish serving plate with green onion and lemon wedges
  5. Serve and Enjoy

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Balsamic Strawberry Brie Bites

Tracey Wilkinson
Rich Smooth Aged Balsamic

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Baked Fig & Brie Cheese

Tracey Wilkinson

Ingredients:

  • 1 Red Onion
  • 2 Tablespoons of Fig Aged Balsamic
  • 1 Pinwheel Brie Cheese
  • 1 Sheet phyllo dough
  • 1 Egg

 Directions:

  1.  Preheat Oven to 325F
  2. Slice finely one red onion. Slowly sauté them until they begin to caramelize.
  3. Add your fig balsamic and reduce until it has coated the onions and has become almost like a syrup.
  4. Spread a layer of your onions on top of your wheel a brie cheese.
  5. For the puff pastry, you want to slice the sheets into long strips.
  6. You will then begin to wrap them around your cheese and onions until it is completely covered. Brush with egg wash
  7. Bake until your puff pastry is golden brown.

 

- Chef Alec (The Cake Bar)

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