Thursday, February 19, 2009
Hubby Likes to Cook
~This was made by my Hubby on his first wine pairing and tasting here in our home. Very, very tasty! Isn't this dish pretty? The outer circle is endive leaves with dollops of herbed goat cheese in them. The inner circle of this dish is Phyllo Crab Cups, by Cheryl Spiropoulos and published in April / May 2006 issue of TASTE of HOME.
Phyllo Crab Cups
1 package ( 8 ounces) softened cream cheese 2 to 3 tablespoons horseradish sauce 3/4 cup imitation chopped crab meat 1 tablespoon chopped green onion 2 packages ( 2.1 ounces each ) frozen miniature phyllo tart shells ( NOTE: we used phyllo dough cut in circles and pushed down into a tart baking pan. A pan that looks like it is for baking miniature cupcakes.) Paprika In a small bowl beat the cream cheese and horseradish until smooth. Stir in the crab and onion. Spoon 2 to 3 teaspoons into each tart shell. Sprinkle with paprika. Place tart shells on baking sheet or tart pan into 350 degree oven for 16 - 18 minutes or until tops begin to brown. Yields 2 1/2 dozen
~Here is my Hubby, reading over his wine list and talking about wine and food pairings. The food he prepares is oh so good. But the fellowship and fun of just being with special people makes this even better.
" Here is what I have seen to be good and fitting; to eat, to drink and enjoy oneself in all one's labors in which he toils under the sun during the few years of his life which God has given him; for this is his reward."Ecclesiastes 5:18