GRAPE TRUFFLES

 

Ingredients:

30 Each Black Or Red Grapes Seedless

2 Oz. Goat Cheese

4 Oz. Cream Cheese

1 teaspoons Lemon Juice

1 teaspoon Garlic

1 teaspoon Herbs de Provence

½ teaspoon Dill

½ teaspoon Salt

½ teaspoon Black pepper

¾ Cup Finely Ground Pistachios

 

 

Method:

Rinse grapes and set aside to dry

 

Puree pistachios in a food processor until smooth

 

In the food processor puree goat cheese, cream cheese, lemon juice, garlic, herbs de provence, dill and salt until smooth, scraping the sides often to make sure all ingredients are incorporated

 

Take a grape and roll liberally in the goat cheese mixture

 

Then roll the grape in the finely ground pistachios. You might want to wear gloves during this process, as it is a bit messy

 

Store in a air-tight container  

 

They will hold in the refrigerator for 2 days

CHICKEN AND MANGO SUMMER ROLLS           

Ingredients:

2 Cups Cooked Shredded  Chicken

1 Mango, Peeled, Pit removed &

 Cut Into 1/2 X 2  1/2 Inch Strips

1 Cup Shredded Carrots

1 Cup Shredded Red Cabbage

1 Cup Shredded Daikon Root 

1 Package Of Rice Noodles

12- 8 1/2 Inch Round Rice Paper Wrappers 

For the noodles, Cover a large pot of salted water and bring to a boil. Add the noodles, and cook until tender about 2-3 minutes. Drain and rinse well under cold running water.

 

Fill a pan with warm water, that is large enough to hold the rice paper without bending it. Immerse 1 sheet of the rice paper in warm water until soft and flexible, about 1 minute. Transfer rice paper to a clean smooth surface and spread it out flat.

 

Assembling the rolls. Across the bottom third of the rice paper. Horizontally Place 1 Tablespoon of the shredded vegetables, 2 Tablespoons of the chicken, 2 pieces of mango (end to end), and 1/4 Cup of the rice noodles. Roll the rice paper into a cylinder, stopping halfway. Fold the left and right sides into the middle; finish rolling. Place roll on a baking sheet lined with plastic wrap. Keep covered until service. Makes 12 Rolls