Category Archives: Appetizer

Pomegranate Guacamole

February 17, 2010

This stunning appetizer is also called “Christmas Guacamole”, a tribute to the luscious deep green of the avocado and bright red pomegranate arils. Pomegranates and avocados are in season during the winter, so the holidays happen to be the perfect time of your to serve this guacamole dip. Since we’re well into February, I didn’t think the Christmas title was appropriate. But really, this “winter” dish will be well-enjoyed any time of year!

I got this recipe from a friend, and tweaked it a little to my liking. The original called for accent seasoning, something I had never heard of. With a little research, I learned that accent seasoning contains MSG, which provides a characteristic flavor, but isn’t on my list of natural ingredients. So I went with a pinch of sugar in its place. And remember to always add salt and pepper to your individual taste. Avocados tend to brown fast, so store any leftovers tightly sealed with plastic wrap.

Pomegranate Guacamole

INGREDIENTS

3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste

DIRECTIONS

1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.

Serves 4.

(Recipe- with adaptations- from Amber Sanovitch)

Guacamole

August 22, 2009

I’ve committed myself to educating you (and myself in the process) more on the topic of food, and so today I bring you a history lesson (via Wikipedia) on my favorite dip. Guacamole is of Aztec origin (present day Mexico) and was traditionally made with a molcajete (mortal and pestle- which is still the most authentic way to do it). Spanish conquistadors fell in love with it as well and carried the recipe back to Spain. Traditional ingredients include everything I have listed below.

You can make your guacamole unique by adapting it to your own taste. Sometimes I like to leave it full of avocado chunks, and other times I mash it to a pulp. I always include tomatoes… I am fond of the substance and bright red color they add. But never ever leave out the limes (or lemons). Their enzymes prevent the avocado from turning brown before you get it to the table (and will keep it looking green for up to a couple days if not exposed to air).

INGREDIENTS
3 large ripe Hass avocados, pitted and halved
1 large lemon, juiced (or 2 limes)
1/2 onion, diced
1 clove garlic, minced
1/2 jalapeno pepper, finely diced (more or less depending on the level of heat you want)
handful fresh cilantro leaves, roughly chopped
2 Roma tomatoes, seeded and diced
1/2 tsp. kosher salt
1/2 tsp. ground cumin (optional- I don’t always include it)
1/4- 1/2 tsp. cayenne pepper (once again, to taste depending on how much heat you want)

DIRECTIONS
1. Scoop the avocados out of their skin, place them in a small bowl, and mash them with a fork (or potato masher) to desired consistency. Add the remaining ingredients and stir to combine.

2. Place plastic wrap directly over top of the guacamole so that it doesn’t brown and refrigerate for 1 hour before serving.

Serves 6-8.

(Adapted from Food Network)

Fruit Dip

February 7, 2009

Thanks to Jackie for this recipe! Preparing the dip required considerable discipline, which I apparently lack. You MUST taste for sweetness, so you know how much sugar to add. Well, one taste was not enough and I lost track of how many spoonfuls I had snuck before it was served! And that was before the fruit came out. Anyway, I ate a lot of fruit dip on Saturday morning. I used Greek yogurt, so my dip had a thicker consistency. Regular yogurt will give you a lighter and fluffier result. You could experiment with different flavors of yogurt (vanilla or lemon, etc.) but be sure to reduce or omit the sugar, as flavored yogurt is often very sweet already. Serve with a vast array of plump, ripe, juicy fruits.

Fruit Dip 

INGREDIENTS
8 oz. cream cheese, softened to room temperature
8 oz. plain yogurt (or you can use vanilla and reduce the sugar)
1 tsp. vanilla extract
lemon zest, to taste
sugar or honey, to taste (I used 3 Tbsp.)

DIRECTIONS
1. In a small bowl, blend all ingredients until creamy and serve with fruit.

(Recipe courtesy of Jackie Shafer)