Recipes

All of these recipes were featured at our recent wine tasting to commemorate our Ribbon Cutting.

Red Pepper Hummus

2 tubs plain hummus
1 jar Bella Cucina Red Pepper Pesto
Chopped fresh parsley
Thinly sliced scallions
1 Tbsp olive oil

1. Combine hummus, and Bella Cucina Red Pepper Pesto until mixed thoroughly.
2. Place in serving bowl. Sprinkle with scallions and parsley.
3. Make a depression in middle of hummus and spoon in a tablespoon of olive oil.
4. Serve with pita chips.

Fennel-Orange Kalamata Olive Paste

1 Jar Iliada Kalamata Olive Paste
Zest of one orange
½ tsp fennel seed crushed
1 green onion thinly sliced
2 tsp orange liquor
Dash of crushed red pepper flakes

1. Combine all ingredients in a small bowl. Chill until ready to serve.
2. Olive paste is great with crackers, pita chips or as an accompaniment to seafood.

Mango Lime Jumbo Shrimp Cocktail

½ jar Stonewall Kitchen Mango Lime Salsa
3-4 Tbsp Peach Mango Hot Sauce
1/8 cup Cilantro Lime Dressing
2 Lbs tail-on cooked jumbo shrimp (thawed if frozen)
Zest & juice of one lime
Chopped cilantro

1. Combine all ingredients but the chopped cilantro and toss well. Chill.
2. Before serving mix in cilantro. Serve on a bed of thinly sliced limes.

Walnut Sage and Pesto Stuffed Mushroom Caps

24 Medium sized Mushrooms (stem removed)
½ Cup Bella Cucina's Walnut Sage Pesto
2 Tbsp. Melted Butter
2 Tbsp. Grated Parmesan Cheese

1. Preheat oven 350 degrees.
2. Place mushroom caps in an ovenproof baking dish.
3. Fill each mushroom with 1 tsp. of Bella's Walnut Sage Pesto.
4. Brush sides of mushrooms with melted butter and sprinkle with cheese.
5. Bake until golden brown, about 20 Mins.
6. Remove from oven and garnish with parsley.
7. Serve on a tray as appetizers, or as a first course on a bed of greens with balsamic vinaigrette or as a side dish with meat, chicken or fish. Serves 10-12

Mango Ginger Pepper Jelly Gougeres

1 jar Lollipop Tree Mango Ginger Pepper Jelly 11 oz
1-cup milk
1-cup water
6 tbsp butter cut into pieces
¼ tsp salt
1 ½ cup all purpose flour
½tsp paprika
4 large eggs
2 cups shredded Swiss cheese
4 tbsp chopped parsley reserve 2 tbsp for filling
4 tbsp chopped chives reserve 2 tbsp for filling
16 oz cream cheese, softened
¼ cup sour cream
1 tbsp mustard
2 tbsp chopped scallions

Cheese filling:

1. With an electric mixer beat 1 jar Lollipop Tree Mango Ginger Pepper Jelly, sour cream, mustard, scallions, 2 tbsp chives, & 2 tbsp parsley until smooth.

Gougeres

1. Preheat oven to 400º.
2. Line baking sheets with parchment paper or sil-pat.
3. In a large saucepan combine milk, water, butter, paprika & salt.
4. Bring to a boil over med-high heat.
5. Remove from heat and add the flour all at once.
6. Stir constantly until flour is incorporated and the dough pulls away from the pan, a couple minutes. Let cool slightly.
7. Beat dough 2 minutes with an electric mixer.
8. Add the eggs one at a time, and continue beating until thoroughly combined.
9. Add Swiss cheese, and 2 tbsp each parsley and chives. Mix well.
10. Drop by rounded teaspoons of dough on cookie sheets. Bake for 10 minutes.
11. Reduce oven temp to 350 and bake for another 15 mins or until golden.
12. Remove from oven and cool completely.
13. Slice tops off and fill each puff with cheese filling and replace top. Makes approx 50-60 puffs.

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