Fear not, I have the perfect solution for these types of situations. I actually learned this one from my mother who managed a hectic lifestyle of shopping, playing tennis, raising three children and entertaining on the weekends. It is a simple appetizer that is ridiculously easy to throw together, presents beautifully, and is sure to impress your guests. As an added benefit it pairs well with pretty much any type of booze;-)
This go to appetizer is simply a "Yogurt Herb Dip in a Bread Bowl". The dip is made with fresh ingredients, key to making the flavor pop, and it is deceivingly healthy, which makes you feel less guilty about indulging before you indulge. The bread bowl is rustic in appearance and makes an impressive display. It also makes the assembly and clean up extremely easy. As the host, you also have the advantage of coming home to left overs. The dip soaked interior bread bowl makes the perfect late night nosh.
Before I send you off to the recipe, I do want to share with you two VITAL tricks that really "kick it up a notch."
One: In the dip, I saute the hell out of an onion and puree it. This adds a unique smokey sweetness to offset the tang of the yogurt.
Two: Rather than throwing out the guts of your bread ( yes, I'm a Jew. I hate wasting food) Cut it up into large croutons, toss the cubes in EVOO and salt, and toast them in the oven for about 25 minutes. These bring unbelievable texture to your bite and to the display.
Oh, and one more thing.... try to let it sit over night if you can. Similar to a blind date, give the ingredients time to mingle and get to know one another, the change in flavor is shocking.
Have fun tonight and don't stress! Yogurt Herb Dip is here to save the day... er, night!
____ Recipe: Yogurt Herb Dip in a Bread Bowl ____
Servings: Party of 10
Total Prep Time: 45 min
Ingredients:
1 fresh loaf of Sourdough Bread
1 container 2% Greek Yogurt (I used 35 oz, which yielded 4 cups, and leftovers)
1 whole Spanish Onion, sliced
2 cloves garlic, minced
2 tbsp EVOO
4 tbsp fresh dill, minced
4tbsp fresh flat leaf parsley, minced
1/2 lemon juice, fresh squeezed
S&P
Directions:
1) Preheat oven to 375 degrees.
2) Slice off top of bread loaf, enough to look like a lid of a jar, and set aside. Cut out inside of bread 'bowl' (the larger piece). Try not to hit the bottom of the bowl when doing this, because when you scoop out the guts you might rip out the bottom. (note: if you put a hole in the bottom, you can glue this with a piece of the guts). Once you have cut out and gutted the bread bowl, slice the guts into large cubes. Set all bread aside.
3) Saute garlic in pan for one minute and add onions. Toss with one tbsp EVOO and saute for up to 10 minutes, or until onions are clear with a light char on them.
4) Puree sauteed onions and garlic and add to large bowl.
5) Add dill, parsley, lemon juice, yogurt, and a bit of S&P to taste. Mix thoroughly.
6) Once dip is mixed, pour back into yogurt container and refrigerate. You can leave it in the bowl, but I think this is easier for prep and reduces your cleaning the next night.
7) Toss the cubed bread guts in 1 tbsp EVOO and 1/4 tsp salt. Toast in oven on a baking sheet for about 25 minutes. Flip once.
** Assemble Bread Bowl and Yogurt Dip about 1/2 hr before guests arrive. Do NOT put the dip inside the bowl the night before, this will create a soggy mess!
** For presentation, present your assembled bowl with an arrangement of crudite, pita chips, and your home made croutons.
Remember, "when preparing food for others, the value placed on them is shown in the food that is served to them."
No comments:
Post a Comment
So what to do think?