Smoked Salmon Dip

Makes 1 1/3 cups

• 1/4 cup mayonnaise
• 4 ounces cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon red onion, diced small
• 1 to 2 teaspoons fresh lemon juice
• 1/2 teaspoon prepared horseradish
• 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
• 1 tablespoon chopped fresh parsley
• Bagel chips, for serving

Directions

1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Rachel's Thoughts: Mom loved it!  (so did I)

Read more at Marthastewart.com: Smoked Salmon Dip with Bagel Chips - Martha Stewart Recipes

Cheese Stuffed Pumpkin

• 1 pumpkin 8-10 inches in diameter (20-25cm)
• 8 oz (250g) of grated cheese, white Cheddar or Gruyere or combo
• one 12-14 inch baguette, cut in 1-inch squares
• 1 tbsp butter
• 1 tbsp olive oil
• 1 large shallot, minced
• 3 cloves of garlic, minced
• 1/8 cup of fresh sage, chopped
• 1/8 cup of fresh rosemary, chopped
• 2 1/2-3 cups of broth, chicken or vegetable
• salt and pepper to taste

Preheat oven to 350 degrees.

Cut off the top of the pumpkin, scoop out the strings and seeds. Heat butter and olive oil on low. Add the shallot, garlic, and sage, cooking until the sage is brown and crispy. Add rosemary and cook for another minute or two while stirring.

Place a layer of bread, cheese, and shallot-herb mixture in the bottom of the pumpkin. Then top with more bread, cheese, and shallot-herb mixture continuing to layer until the pumpkin is full and the ingredients are all used up. Squish it down to compress the bread and cheese as much as possible. Then pore the stock over it until the cheese and bread are well saturated. Replace the pumpkin lid.

Cook for 2-2 1/2 hours. Cooking time may vary depending on the thickness of the pumpkin. You want the pumpkin flesh to be soft but not mushy. And you want to take it out of the oven before the structure collapses. Scoop out the pumpkin flesh from the sides to serve. Makes 6 servings.

Allison's tip: add walnuts for added flavour

Red Pepper Jelly

• 1 1.2 cup seeded, chopped red or green pepper
• 1/4 cup chopped chili peppers
• 1 1/2 cup  white vinegar
• 6 1/2 cup granulated sugar
• 6 oz/170mL/ 2 pouches pectin

1. Combine peppers and vinegar in blender until smooth, pour into large pot, add sugar. 
2. Heat on medium high and stir until sugar dissolves.  Bring to a boil, hold boil for 3 mintures, stir in pectin.  Return to full boil on high and maintain hard boil for 1 minute.
3. Remove from heat, skim off foam, pour into hot sterlized hars to within 1/4 inch of the top and seal.
4. Makes 6 half pints

Rachel's Thoughts: DO NOT let boil over on your stove, if it does clean up right away or you will regret it like we did! 

Red Pepper Dip

Makes 2 cups

• 1 cup pomegranate juice
• 1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
• 1/2 cup walnuts, toasted
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
• 1 teaspoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Coarse salt

Directions

1. In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
2. Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
3.  Source: Everyday Food May 2010 

Camalized Onion Dip

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds onions, diced (4 large)
• Salt
• 3 tablespoons water
• 1 1/2 cup Greek non-fat yogurt
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more for sprinkling
• raw vegetables such as carrots, celery, radishes, etc

Directions

1. Heat the oil in a large nonstick skillet over medium heat. Cook the onions with 1 teaspoon salt, stirring often, until caramelized, about 30-45 minutes.
2. Deglaze the pan, add the water and cook , scraping up any brown particles from the bottom of the skillet. Transfer the onions to a medium bowl and let cool for 30 minutes.
3. Stir yogurt, sour cream, lemon juice, and cayenne into the onions.

Refrigerate for at least 1 hour. Sprinkle with cayenne, and serve with vegetables and/or chips.

Hush Puppies

Serves 6 to 8

• 2 cups cornmeal
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1/2 cup grated onion
• 1/4 cup sliced green onion
• 1 large egg yolk
• 1 cup buttermilk
• 6 large egg whites
• Canola oil, for frying

Directions

1. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
3. Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately. 

Ruth's Dilly Dip

·      ½ cup Sour Cream

·      2/3 cup Mayo

·      1 tbsp Minced Onion

·      1 tbsp Dill

·      1 minced Garlic Clove

·      dash Worcestershire Sauce

Mix and chill for 6-8 hours before serving.

Source: Mom

Rachel’s Thoughts: None! Perfect as is!