How To make Tulip, Crab, and Asparagus Appetizers
3 oz Cream cheese; softened
2 ts Lemon juice
1 tb Minced chives
1 ts Minced fresh dill or mint
-(Optional) 1 ds Pepper or cayenne
1 c Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals
In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for salads. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).
How To make Tulip, Crab, and Asparagus Appetizers's Videos
Tulip Crab Asparagus - Kitchen Cat
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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ds : Pepper or Cayenne
2 ts : Lemon Juice
1 ts : Fresh Dill; Minced, or Mint
3 oz : Cream Cheese; Softened
25 : Tulip Petals
1 c : Crab Meat; Flaked
25 Spears : Fresh Asparagus
1 tb : Chives; Minced
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Today I'm joined by Alexandra Campbell of the Middle Sized Garden who gives us tips on how to design a beautiful garden filled with edible and medicinal plants. She includes specific plants and plant combinations, trees and shrubs, useful plants that look great, the cottage garden style, and the three principles for designing a spectacular garden, no matter the size or your budget.
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Beth's S'more Pudding Pot Recipe
Learn how to make my S'more Pudding Pot recipe! A great summer dessert idea to wow a crowd! The best part is the puddings can be made the day before, and all you have to do is top with graham crackers and toast the marshmallows. How easy is that?
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BETH'S S'MORE PUDDING POT RECIPE
Makes 6 Pots
INGREDIENTS:
2 ¾ cups (655 ml) heavy cream
¾ cup (180 ml) milk
1 ½ cups (210g) semi-sweet chocolate chips
6 egg yolks
1 tbsp (12 g) sugar
½ tsp (2.5 ml) vanilla extract
3 graham crackers, crushed
12 large marshmallows
METHOD:
Preheat oven to 300F (150C) degrees. Combine heavy cream and milk and heat until simmering. Add the chocolate and whisk until melted. Allow to cool slightly.Combine the eggs yolks, sugar and vanilla. Slowly add the chocolate mixture, a little at first to “temper” the eggs and prevent them from scrambling, then adding the rest, whisking until combined.
Strain through a fine mesh strainer into a 4-cup Pyrex pitcher, in batches doing only half the mixture at a time to prevent filling that pitcher to high (the jars will be hard to fill if your pitcher is too full!)
Then pour the mixture into, 7.4-ounce mini tulip jars (or any other similar sized ramekin) just ¾ of the way up.
Place ramekins in a roasting pan, and place in the oven. Fill roasting pan with hot water until it reaches 1/3 up of the way of the ramekins.Bake for 40-45 mins until custards are set. NOTE: If you are using a lower or smaller sized ramekins it will take less time. Check it at 25 mins and increase baking time as needed. Puddings should be set and only giggle very slightly.
Place in refrigerator overnight to set and chill.
When ready to serve, place graham crackers in a Ziploc bag, and whack with a rolling pin to crush.
Top each jar with 1 tbsp of crushed cookies and 2 marshmallows on top. Place jars on a heavy rimmed line baking sheet, set oven to broil and move rack to the upper third position, not too close to the heating implement or your marshmallows will burn!
Broil for 15-30 second until marshmallows are toasted. Serve immediately!
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Salmon Recipe | Canned Salmon Recipe | 30 Minute Meals | Delicious | Sarika R
Canned Salmon is such a delicious easy meal to make. You can make it in different variations. I prefer to have it more on the “dry side”, if that makes sense. As I always say in my recipes be sure to be creative, add your own spices and most of all have fun in the kitchen.
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