Side Pannel
Indulge! Appetizers
Ingredients List
- -------------------------------PEARLY GREATS-------------------------------
- 1 cn Smoked oysters; drained
- Arugula leaves; separated
- Sesame crackers
- Cracked pepper; assortment
Directions
LOBSTER RAITA
1 lg Cucumber; peel seed chop
1 c Cooked lobster meat; torn
-bits
1/4 c Diced onion; red or green
1 ts Celery seeds
1 pn Ground cumin
1 c Yogurt
1/2 c Buttermilk
3 tb Chopped fresh parsley
4 Radicchio leaves
BOURSIN DIP
1 pk Lite boursin cheese; at room
-temperature
2 tb Sun-dried tomatoes;
-reconstituted
And finely chopped
1 sm Loaf French bread; sliced
CRABBY ARTICHOKE BOTTOMS
Crab meat; flaked
Fresh tarragon; finely
-chopped
Lowfat mayonnaise; or
Red pepper
Cayenne or flakes
DATES STUFFED WITH ALMONDS
6 Dates
6 Whole almonds
PEARLY GREATS: Smoked oysters are packed in oil. Drain and pat dry with
paper towels. Layer, 1 cracker with a leaf or two of arugula and a plump
oyster; garnish the plate with freshly cracked peppers, pink, green and
black. Watercress would work well, too.
CLAWS CELEBRE aka Lobster Raita: Mix cucumber, seafood, onion, seasonings
with yogurt; thin with buttermilk. Separate radicchio leaves, small, curled
into a cup shape. Divide seafood salad into four servings. (about 100 cal)
BOURSIN Cheese is creamy, flavorful, fairly light. Whip the cheese with
softened sun-dried tomatoes. Dieters spread 1 tables on three bread slices.
(110 cals for all three).
CRABBY ARTICHOKES: Artichoke bottoms are bite-size edible cups, come in a
can or jar, cleaned and ready to eat. Fill each 'cup' with a mixture of
tarragon and crab salad. (3 cups, filled, 187 cal, 4.8 g fat)
DATES STUFFED WITH ALMONDS: That 's it. Matthew Kenny, a NY chef, so
simple, so popular. He leaves the skin on the almond but you could use
blanched. (all 6 dates = 172 cals)
1 lg Cucumber; peel seed chop
1 c Cooked lobster meat; torn
-bits
1/4 c Diced onion; red or green
1 ts Celery seeds
1 pn Ground cumin
1 c Yogurt
1/2 c Buttermilk
3 tb Chopped fresh parsley
4 Radicchio leaves
BOURSIN DIP
1 pk Lite boursin cheese; at room
-temperature
2 tb Sun-dried tomatoes;
-reconstituted
And finely chopped
1 sm Loaf French bread; sliced
CRABBY ARTICHOKE BOTTOMS
Crab meat; flaked
Fresh tarragon; finely
-chopped
Lowfat mayonnaise; or
Red pepper
Cayenne or flakes
DATES STUFFED WITH ALMONDS
6 Dates
6 Whole almonds
PEARLY GREATS: Smoked oysters are packed in oil. Drain and pat dry with
paper towels. Layer, 1 cracker with a leaf or two of arugula and a plump
oyster; garnish the plate with freshly cracked peppers, pink, green and
black. Watercress would work well, too.
CLAWS CELEBRE aka Lobster Raita: Mix cucumber, seafood, onion, seasonings
with yogurt; thin with buttermilk. Separate radicchio leaves, small, curled
into a cup shape. Divide seafood salad into four servings. (about 100 cal)
BOURSIN Cheese is creamy, flavorful, fairly light. Whip the cheese with
softened sun-dried tomatoes. Dieters spread 1 tables on three bread slices.
(110 cals for all three).
CRABBY ARTICHOKES: Artichoke bottoms are bite-size edible cups, come in a
can or jar, cleaned and ready to eat. Fill each 'cup' with a mixture of
tarragon and crab salad. (3 cups, filled, 187 cal, 4.8 g fat)
DATES STUFFED WITH ALMONDS: That 's it. Matthew Kenny, a NY chef, so
simple, so popular. He leaves the skin on the almond but you could use
blanched. (all 6 dates = 172 cals)
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