Goldy's Kitchen Cookbook Read Online Free Page B

Butter an attractive 2-quart gratin dish, preferably a dark-colored one (to contrast with the whiteness of the dip).
    2. Place the shallots in a mini food processor and blend until juicy, less than 1 minute. In a medium-size skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallots and sauté just until the shallots begin to turn golden. This should take less than 10 minutes. Remove from the heat and set aside.
    3. Chop the artichokes into ½-inch dice. Set aside until you are ready to assemble the dip.
    4. In a large bowl, with an electric mixer, beat the cream cheese until very smooth. Add the mustard, sour cream or crème fraîche, and Parmesan and beat on low speed just until combined. Stir in the crab, shallots, and artichoke bottoms until well combined. Turn the crab mixture into the gratin dish.
    5. In a medium sauté pan, melt the remaining 5 tablespoons butter and stir in the bread crumbs. Cook and stir just until the butter is absorbed and the crumbs are beginning to turn golden. Remove from the heat, stir in the parsley, and distribute this mixture over the top of the crab dip.
    6. Place the dip in the oven and bake for 30 minutes, or until the topping is golden brown and a small spoonful of dip scooped up from the center tastes very hot. Serve immediately with a choice of chips and crackers.
    Makes 24 or more servings

Handcuff Croissants
    â€” DOUBLE SHOT —
    This is technically an hors d’oeuvre, because you serve individual portions (croissant halves) with a topping. You can use miniature croissants, if you like, and the portions will be smaller. The herbed crumb crust is divine. I thought the finished product looked like handcuffs, appropriate for a Goldy mystery.
    4 large butter croissants, split horizontally (see Note )
    1 cup mayonnaise
    Contents of one 6½-ounce jar marinated artichoke hearts, drained, patted dry, and chopped
    1 cup flaked pasteurized crabmeat, picked over to remove any stray bits of cartilage
    â…“ cup freshly grated Parmesan cheese
    â…“ cup grated Gruyère cheese
    4 scallions, chopped (including tops)
    Crumb crust:
    2 tablespoons unsalted butter
    1 garlic clove, crushed through a press
    1 cup fresh bread crumbs
    2 tablespoons finely chopped fresh parsley
    Â¼ teaspoon dried rosemary, crushed
    Â¼ teaspoon dried thyme
    Â¼ teaspoon dried oregano
    Â¼ teaspoon dried marjoram
    1. Preheat the oven to 350˚F. Line a baking sheet with a silicone baking mat.
    2. Place the 8 croissant halves cut side up on the baking sheet. In a bowl, mix the mayonnaise, artichokes, crab, Parmesan, Gruyère, and scallions. Spread this mixture on top of the croissant halves.
    For the crumb crust:
    1. In a small skillet, melt the butter over low heat. Add the garlic and sweat (cook without browning) until translucent.
    2. In a bowl, combine the bread crumbs, parsley, and dried herbs. Pour in the garlic and butter and mix well.
    3. Top each croissant with the crumb mixture and bake for 15 to 20 minutes, or until heated through, with the crumb crust turning golden brown.
    Makes 8 servings
    Note:    Croissants now come in three sizes: large, medium, and small (or “cocktail”). This recipe is tailored for the large croissants. However, if you can only get medium or cocktail-size croissants, merely adjust the portions as necessary, making sure that the mayonnaise mixture is spread to the edge of each croissant half.

Prosciutto Bites
    â€” DARK TORT —
    This is another croissant-based hors d’oeuvre. The crumbly, buttery flavor of the croissant balances perfectly with the prosciutto, plum preserves, and goat cheese.
    4 medium butter croissants (see Note )
    Â¾ cup best-quality plum preserves, drained of liquid, with plums reserved
    6 slices prosciutto
    Â½ cup soft goat cheese or cream cheese
    1. Preheat the oven to 375˚F.
    2. Carefully slice the croissants horizontally. Place the 8 croissant halves, cut side up, on an ungreased