Spicy Southwestern-Style
Mashed Potatoes
Submitted
by: Cricket |
4 large potatoes, peeled and large diced
2 tablespoons butter
3/4 cup milk
1 1/4 cups Pepper jack cheese, grated |
2 tablespoons green onions, chopped
2 teaspoons cilantro, chopped
salt and pepper to taste |
| Boil the potatoes
until soft. Add to the bowl of a mixer. Add the remaining
ingredients. Start the mixer slowly. Increase the speed until
the mixture is smooth. Makes 4 servings. |
Mussels with Aquavit, Cream
and Tarragon
Submitted
by: KatjaGirl |
2 pounds whole fresh mussels, cleaned
1 tablespoon butter
3 tablespoons finely chopped shallots
1 clove garlic, crushed
1 tablespoon fresh tarragon leaves |
1 teaspoon chopped fresh thyme
2 teaspoons tarragon vinegar
1 teaspoon fennel seeds
1 tablespoon aquavit or brandy
1 ounce heavy cream |
| Place the mussels
under running water. Remove any stringy bits hanging from the
shells and throw out any mussels with cracked shells or with
shells that do not close properly when they come in contact with
the cold water. Heat the butter in a pot just large enough to
hold the mussels. Sauté the shallots and garlic for 4 to 5
minutes on medium heat. Add half the tarragon, the thyme,
vinegar, fennel seeds, aquavit, and mussels and cover the pot
with a lid. Steam for 6 to 7 minutes on medium-high heat until
the mussels have opened. Transfer the mussels (not the cooking
juices) to a large serving bowl. Add the cream to the pot of
cooking juices; cook on medium-high heat for 3 minutes until
slightly reduced. Season with salt (should not be necessary) and
maybe a little more garlic. Pour the cooking juices over the
mussels, sprinkle with the rest of the tarragon leaves, and
serve. Yield: serves 2 as a main course. |
Cold Melon Soup
Submitted
by: Boomboom |
450 g peeled green melon, deseeded, cut into 1"
pieces
3 tablespoons finely chopped mint leaves
3 tablespoons lime juice or to taste
2 tablespoons castor sugar or to taste
3 tablespoons lime juice or to taste |
450 g orange melons peeled
(deseeded, cut into 1" pieces)
sugar, if needed
sprigs of mint for garnish
2 tablespoons finely chopped ham (optional) |
| In a blender,
place the green melon along with finely chopped mint leaves,
lime juice and sugar. Blend until smooth. Pour into a bowl and
chill for 1 hour. Wash the blender and place the orange melon in
it, besides the remaining lime juice and sugar, if needed. Puree
until smooth, pour into another bowl and chill for 1 hour. To
serve, pour at the same time both the soups from opposite sides
into a shallow bowl, ensuring that they do not mix. Sprinkle
with chopped ham and garnish with sprig of mint. Serve as a
starter. Serves 4. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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