Rosie Makes A Shrimp And Dill Dip.

 Here's a quick and delicious little appetizer for you-

Shrimp and Dill Dip.

 It's light.

 It's summery.

It's fresh.

 It's good on a Ritz,

but then what isn't?

 I had some cooked shrimp in the fridge

leftover from the Green Goddess Avocado and Shrimp Salad.

And I have a bunch of fresh dill from the garden.

I have a plan.

 Rosie's Shrimp And Dill Dip

1 cup chopped cooked shrimp

1 stalk celery with leaves, finely chopped

1/4 cup mayonnaise

1 TB ketchup

2 TB chopped fresh dill

1 tsp lemon juice

a few drops Texas Pete

Mix mayonnaise, ketchup, and lemon juice.

Pour over shrimp and celery and combine well.

Mix in dill.

Add Texas Pete to taste.

 Serve on a cracker.

 Enjoy!

Rosie Makes A Cheesecake.

This cheesecake started out as a case of mistaken identity.

Mr. Hawthorne and I have been buying the 

Cape Cod Kettle Cooked Potato Chips with 40% less fat,

so we can eat twice as much.

He's taken to making an onion dip
 with plain no-fat Greek yogurt,

not with fat-laden sour cream and mayo.

I would be hard-pressed to tell the difference

unless I had them side by side.

So last night, I wanted a little potato chip snack

with yogurt onion dip.

I scooped up a big dip on my chip

and it was ...  off.

I then realized Mr. Hawthorne had mistakenly

picked up VANILLA yogurt and used that in the dip.

For the record, chips, vanilla, and onion dip is not a threesome.

So now I have vanilla yogurt I don't really want.

I think it's time for a cheesecake.
I have blueberries and cherries
so I'll be using both for the toppings.

Rosie's Cheesecake

1 8-oz. package cream cheese, room temperature

8 oz. sour cream

8 oz. Greek vanilla yogurt

4 large eggs, room temperature

1 egg white, room temperature

1 tsp vanilla

In a food processor, blend cream cheese, sour cream, 

yogurt, sugar, and vanilla extract.

Blend in eggs, one at a time, processing after each addition.

Pour into prepared crust.

Bake in a 350° oven about 50-55 minutes

or until the cake is set and jiggles only a little bit when shaken.

Cool before covering and refrigerating.

Crust

1 package graham crackers, crushed (1 1/4 cups)

3 TB  brown sugar

6 TB unsalted butter, melted

Process all ingredients until well-combined.

Press into 9-inch springform pan.

Press the crust slightly up this sides.

Bake in a 350° oven for 10 minutes.

Cool before filling.

Cherry Topping

1 cup pitted cherries
juice of 1/2 lemon
3 TB sugar
1 TB cornstarch
1/4 cup water
Mix all ingredients in a small saucepan.
Bring to boil, stirring.
Cook an additional 1-2 minutes until thickened.
Cool completely before pouring over top of chilled cheesecake.

Blueberry Topping
Same as above except substitute 1 cup blueberries for the cherries.

Is this beautiful or what?

Oh, yeah.

Rosie Makes Shrimp And Scallop Moreovers On A Half Shell.

Once again, I find myself in a quandary.
I have leftover Crab Rangoon filling and leftover scallops.
Looks like a case for Seafood Moreovers!

Rinse the scallops and pat dry.

Sear over high heat in unsalted butter and peanut oil.

Place on a scallop shell.

Spoon the Crab Rangoon mixture over top.

Spoon the Dressing over top.

2 TB mayonnaise

3/4 tsp wasabi paste

1 tsp sriracha sauce

Mix all together.

Grate Parmesan cheese over top.

Place under a broiler until cheese is lightly browned and bubbly.

Sprinkle scallions over top.

Rosie Makes Crab Rangoon.

Once again, I find myself in that pesky position

of having extra crab meat on hand.

What to do?

What to do?

I'm thinking Crab Rangoon.

8 oz. crab meat

2 oz. cream cheese, softened

2 oz. Brie, softened

1 TB minced red onion

1 TB minced red pepper

1 TB minced basil

1 tsp lemon zest

Gently fold crab meat into cheese mixture.

Try not to break up the crab meat.

Add a few drops of Texas Pete.

I was out of wonton wrappers,

so I'm using egg roll wrappers cut into quarters.

Add a spoonful of the crab mixture

in the center of each wrapper.

Be careful not to over-stuff.

Wet the edges and seal.

Fry in 350° peanut oil a minute or so each side,

until golden brown.

Drain on paper towels.

Now for my dipping sauce.

Dipping Sauce

1/4 cup tamari

2 TB mirin

2 TB rice vinegar

1 tsp sugar

1 tsp sriracha

1 minced garlic clove

1 small knob of frozen ginger

1 TB toasted sesame seeds

Mix all ingredients.

For the ginger, nuke it for about 15 seconds,

then squeeze the juice out.

You can use a garlic press for this

and scrape some of the ginger pulp into the dip.

Give it a little scallion lovin'.

Enjoy!

Rosie Is Published In The Outer Banks Voice.

I'm making fish in parchment paper.

 Poisson en papillote.

 

Poisson en papillote.

Rosie Makes A Cherry Galette.

 Cherries were $2.99/pound at Food Lion.

I grabbed several bags of cherries 

and hied home to create something.

There's definitely a Cherry Galette

 in the Hawthornes' immediate future.

 Pastry Dough

1 1/4 cups flour

1 1/2 tsp sugar

1/2 tsp Kosher salt

zest of 1 lemon

1 stick cold, unsalted butter, cut into small dice

1/4 cup Greek yogurt

3-4 TB ice cold water

Whisk flour, sugar, salt, and zest.

Cut in diced butter with pastry blender or fingers.

You don't want a homogeneous mixture.

You want sizes running from small peas to coarse meal.

This will give you a tender, flaky crust.

Add in yogurt, then water.

Stir to bring the mixture together,

then knead the mixture into a ball.

Flatten into a disk, cover with plastic, 

and refrigerate for at least an hour.

 

 Now for the filling.

 Filling

 2 cups cherries, pitted and sliced

3 TB sugar

2 TB corstarch

juice of 1 lemon

1/2 cup sliced toasted almonds

Mix all together.

 Roll out the dough.

I'm making two small galettes.

If you do a pentagon shape and make the slits,

you might end up with a star. 

Place the doughs on parchment-lined baking sheets.

Pile up the cherry mixture in the center.

If you don't want to bother with making a star,

 you can just drape the edges free-form.

Brush pastry with 1 egg yolk mixed with 1 tsp water.

Sprinkle turbinado sugar over top.

Bake in a 400° oven for about 25 minutes.

 I made a star!

Kinda.

:-/