HERBED CHEVRE IN FILLO
Ingredients
1 11-ounce log fresh Chévre (goat) cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
10 sheets Athens Fillo Dough, thawed
3 tablespoon butter, melted
2 tablespoons breadcrumbs
Combine the basil, dill, tarragon and parsley. Roll cheese into chopped herbs to cover completely. Prepare fillo roll according to directions for Strudels and Rolls for one large log, rolling lengthwise. Sprinkle breadcrumbs between the layers of fillo. Score into 1/2" slices. Brush outside with butter and place on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Let sit 15 minutes before slicing. Serve warm, 2 slices per portion, with tossed lettuce greens.
Yield: 1 large log
LOBSTER & CORN TRIANGLES
Ingredients
4 quarts water
3 tablespoons salt
Juice of 1 lemon
3 1 1/4 -pound lobsters
3 ears corn
2 tablespoons butter
1/4 cup onions, chopped
1/4 red bell pepper, cup chopped
1/4 green bell pepper, cup chopped
3 tablespoons flour
2 cups lobster stock (from cooking lobsters)
1 tablespoon finely-chopped cilantro
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
Bring water, salt and lemon juice to a boil. Add one lobster and boil for 10 minutes. Remove and cool. Repeat for 2 remaining lobsters. Crack lobsters open and remove meat. Leave claws whole for garnish. Dice tail meat. Cook corn in lobster stock for 10 minutes. Remove and cool. Cut kernels from ears. Reserve 6 tablespoons corn for garnish. Strain stock and reserve 2 cups. In medium saucepan, melt butter, add onions and peppers and cook slowly about 5 to 7 minutes or until soft. Add flour to vegetables and cook for 2 minutes, stirring constantly. Whisk in 2 cups of reserved lobster stock. Bring to a boil and simmer 2 to 3 minutes or until thickened. Add diced lobster, corn, cilantro, salt and pepper, stirring gently. Cool. Prepare 12 medium fillo triangles according to directions for Triangles . Use cup of filling for each triangle. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown and puffed.
Yield: 12 triangles
LIME-CILANTRO VINAIGRETTE
Ingredients
Juice and finely grated peel of one lime
2 tablespoons white wine vinegar
2 tablespoons onion, minced
1 clove minced garlic
1 tablespoon finely-chopped cilantro
1 cup olive oil
Salt and pepper to taste
In small saucepan, mix lime juice, peel and vinegar. Add onion, and garlic and cilantro, and bring to a simmer over low heat. Pour into blender or food processor and purée. With blender running, slowly pour oil into feeder tube. Season with salt and pepper and keep warm.
SALMON IN FILLO TARTS WITH CUCUMBER SESAME SALSA
Ingredients
1/2 cup cucumbers, peeled, seeded and finely diced
1/2 teaspoon jalapeño pepper, minced
1 teaspoon minced fresh ginger
1 teaspoon sugar
1/2 teaspoon sesame oil
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
12 ounces cured or smoked skinless salmon fillet, thinly sliced
1/2 cup sour cream
Prepare Salsa: In small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly. Chill for 1 hour. Prepare 20 fillo tartlets according to directions for Cups, Pie & Tart Shells. Bake tarts in preheated 350°F oven for 9 minutes or until golden brown. Cool. Remove from pan. Spoon 1 teaspoon of sour cream into each shell, top with spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately.
Yield: 20 tarts
SMOKED CHICKEN IN FILLO
Ingredients
2 tablespoons olive oil
1/2 cup onions, minced
2 cups shiitake mushrooms, chopped with stems removed
2 cups smoked or roasted chicken meat, minced
1/3 cup red bell peppers, minced
1 1/4 cups mozzarella cheese, shredded
1/4 cup chopped fresh Italian parsley
1/4 cup cut fresh chives, minced
1 tablespoon minced fresh ginger
Salt and pepper to taste
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted
In sauté pan, heat oil and sauté onions until translucent. Add mushrooms and sauté until soft. Cool completely. Mix with remaining ingredients. Season with salt and pepper. Prepare 16 small strudel rolls according to directions for Rolls and Strudels . Brush outside with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Serve hot with Apple-Plum Cream and Fresh Zucchini Relish (see recipes below).
Yield: 16 rolls
APPLE-PLUM CREAM
Ingredients
1 cup non-fat yogurt
1 tablespoon lowfat mayonnaise
2 teaspoons minced fresh ginger
1 finely grated lemon peel
2 tablespoons chopped fresh parsley
1 Granny Smith apple, peeled and grated
1 plum, minced
Line a fine sieve with coffee filter, cheesecloth or paper towel. Place over small bowl. Fill with yogurt and allow to drain for 2 hours. Discard liquid. Combine with remaining ingredients. Chill 1 hour. Spoon onto plate.
FRESH ZUCCHINI RELISH
Ingredients
3 tablespoons olive oil
1 tablespoon minced fresh garlic
4 cups zucchini, julienned
Salt and pepper to taste
Salt and pepper to taste
Heat oil and garlic over low heat for 2 minutes. Add zucchini and warm thoroughly. Season with salt and pepper. Sprinkle with pecans. Spoon onto plate.
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