A simple, fresh-tasting appetizer. If a whole bulb sounds like a lot of garlic, don't forget that when it is roasted whole, the flesh turns sweet and mellow, with a gorgeous thick consistency. For the crudites, try whole cherry tomatoes, asparagus and batons of cucumber, celery and zucchini, as well as the ideas listed below.
I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)
I made this Spinach Dip Supreme several times over the Holiday season and it was a big hit every time, so I thought I would share the recipe. This spinach dip is best if you make it the night before and let it chill in the fridge until you are ready to serve it. Enjoy!
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 6 days prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
These fruit confections are easy to make and great to give as tasty treats for the holidays. Often sugarplums are not made with plums at all. You can use them but in this recipe it calls for gold and red colors which is great for the holiday presentation.
I saw this on my morning news and loved it.