M-J’s Tahini and Cucumber Canapés

Making the canapé cups from Guerrero Fresqui-Ricas thin, raw tortillas is easy. Coat them with olive oil on both sides, cut into small round shapes (I use an empty tomato-paste can) and place in a mini-muffin pan, then bake them in a moderately hot oven until puffy and light brown. Mix tahini with lemon juice and seasoning salt. Using a pastry bag, fill the puffy areas of the cups with this sauce, or simply spread it onto their surfaces. Top these with pieces of cucumber.
©M-J de Mesterton
Advertisements

>Elegant Canapés in the Making

>

M-J’s elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients.
©M-J de Mesterton

Elegant Canapés in the Making

M-J’s elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients, the elegant gourmet way.
©M-J de Mesterton

Elegant Canapés in the Making

M-J’s elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients, the elegant gourmet way.
©M-J de Mesterton

Elegant Tahini Sauce

M-J’s Simple Recipe for Elegant Tahini Sauce
Sesame paste mixed with lemon juice, water, salt and the merest hint of garlic powder makes an elegant tahini dip or sauce for mezedes, or pre-prandial appetisers.

Use this elegant and simple tahini sauce as a dip for flat-breads, steamed cauliflower, celery, other fresh vegetables, and fried potatoes. Optionally, you may drizzle olive oil over the tahini.
People find tahini sauce very pleasing in the summer months, and it is economical to make, since the sesame paste expands greatly when mixed with water and lemon juice.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

>M-J’s New Mexico Chile Almonds

>

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

>M-J’s New Mexico Chile Almonds

>

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

Create a website or blog at WordPress.com

Up ↑