BT Calgary Blogs

Thanks to Chef Will Trevenen at Mis En Place for sharing a few fantastic recipes with us this morning!  Here are a couple dishes we made this morning – easy party pleasers for your NYE gathering.

Prosciutto Wrapped Asparagus with Boursin Cheese

24 Pieces     Green Asparagus – Pencil thickness or just bigger

Cut off tips to 3 Inch lengths. Discard bottoms.

150 Grams  Boursin Cheese

6 Pieces        Sliced Prosciutto, Cut into 4

Lay prosciutto flat on a cutting board. Spread ½ to 1 teaspoon of Boursin on each piece of prosciutto.

Lay a spear of asparagus at the end of each piece of prosciutto, roll up from one end to the other. Repeat for all the others.

Heat a non stick pan over Medium – Low heat. Place asparagus spears in pan. Crisp the prosciutto on all sides.

Serve & Enjoy

Dungeness Crab Dip

2 Cups           Cream Cheese – Room temperature

½ Lb.              Dungeness Crab Meat – Moisture squeezed out & picked over for shell fragments.

2 Cups           Sour Cream

3 Tbsp.          Capers – Chopped

3 Tbsp.          Fresh Dill – Chopped

¼ Cup             Green Onion – Sliced

2 Tbsp.          Hot Sauce – Your choice

2 Tbsp.          Lemon Juice

2 Tbsp.          Worcestershire Sauce

Method

Whip cream cheese in a mixer with a paddle attachment for 1 minute. Add crab meat and sour cream. Mix for 30 seconds. Add rest of ingredients & mix until incorporated. Season with salt & pepper. If desired, add more lemon juice or hot sauce. Serve dip in a bowl with tortilla chips or crackers of your choice on the side.

Enjoy.                                                                                    Yield : 1 ½ Litres