The Dining Diva’s
Easy Appetizers for New Year’s Eve

Chipotle Crab Dip

             Makes 4 Cups                                                               
                     16 oz             Crabmeat, (or half crab/half cooked, peeled shrimp)
                     1 10-oz Pkg  Frozen chopped spinach, defrosted and squeezed dry
                     2 Cups          Freshly grated Parmesan cheese, divided
                     1                    Onion, chopped
                     2 Cloves       Garlic, chopped
                     1 8-oz Pkg    Cream cheese, softened
                     ¼ Cup           Mayonnaise
                     1 or 2             Chipotle peppers in adobo sauce, finely chopped
                                            Salt and freshly ground black pepper
                     2 tsp              Chili powder
              
          Preheat the oven to 350°.  In a large bowl, mix together the crabmeat, spinach, 1 ½ Cups of the Parmesan cheese, onion, garlic, cream cheese, mayonnaise, chipotles, and salt and pepper to taste.

          Lightly butter a hollow casserole dish or a 12-inch gratin dish. Spoon the mixture into the prepared dish.  In a small bowl, mix together the reserved ½ Cup of Parmesan cheese and chili powder.  Sprinkle over the crab mixture.

          Bake for 20 to 25 minutes, or until hot and bubbly. Serve warm with tortilla chips.

Goat Cheese and Fig Tart
Serves 8-16

1 Sheet        Frozen puff pastry sheet, thawed
2/3 Cup        Fig preserves (my favorite is Stonewall Fig and Walnut Preserves)
5 oz              Goat cheese
1 tsp             Finely minced rosemary
2 Tbsp          Honey
1/3 Cup        Chopped walnuts, toasted

          Preheat oven to 425°.  On a baking sheet lined with parchment or a Silpat, unfold pastry sheet and gently flatten seams. Prick all over with a fork.  Place in oven for 10 minutes. Remove, and top with another baking sheet(a perforated one is the best!) to prevent puffing, and return to the oven for 7 more minutes. Remove the top baking sheet; pastry should be golden brown.  Spread evenly with the fig preserves, top with crumbles of goat cheese, and sprinkle with rosemary. Return to the oven and bake 5-7 minutes until goat cheese begins to melt.  Allow to cool for about 5 minutes, drizzle with honey and toasted nuts, and serve warm. (Or stand in the kitchen and eat it all yourself!!!)

The Dining Diva’s Gifts from the Kitchen

Crazy Lou’s Cocktail

1 bottle        Champagne (chilled)
46 oz            Pineapple juice, chilled
1 Cup           Grand Marnier
                     Maraschino cherries for garnish

Mix all ingredients in a pitcher. Serve chilled with a cherry in each glass.  Enjoy!

Maple Zucchini Bread
Makes 2 Loaves
2 Cups        Grated Zucchini
3                  Eggs
1 Cup          Brown Sugar
1 Cup          White Sugar
¾ Cup         Canola Oil
1Tbsp          Maple Flavoring
2 tsp             Baking Soda
1 tsp             Salt
1 tsp             Baking Powder
2½ Cups      Whole Wheat Flour
½ Cup          Wheat Germ
2 Tbsp          All-purpose Flour
1 Cup           Chopped Nuts
¼ Cup          Buttermilk
                     Sesame seeds, if desired
 
Beat eggs, oil, sugar and flavoring.  Add zucchini.  Mix, then add remaining ingredients.  Pour batter into 2 greased and floured loaf pans.  Sprinkle tops of loaves with sesame seeds.  Bake at 325-350° for one hour.  Freezes well. 

The Dining Diva Grills for Thanksgiving

Grilled Butterflied Turkey with Spicy Chorizo Dressing

Serves 8-10

Turkey:
12-14 lb            Turkey, boned, backbone removed
                         Olive oil
                         JR’s seasoning (available at www.thecookingdepot.com)
Mop:
12 oz                 Dark beer
2 large               Limes, halved and juiced
1-2                    Jalapenos, sliced
4 oz                   Unsalted butter
1  tsp                 Ground cumin
½ tsp                 Dried oregano leaves
1 tsp                  Tabasco

For the turkey: Lay the turkey out flat, tuck the wings under. Using long metal skewers, secure the turkey together in 4 or 5 places. (This makes it easy to turn the whole turkey in one piece.) Rub both sides with oil, then sprinkle generously with JR’s seasoning. Place skin side down on hot grill over direct flame, and sear about 10 minutes, turn, and sear second side. Move to indirect heat, and baste with the mop every 15 minutes. Roast the turkey about 1 hour 30 minutes- 1 hour 45 minutes, until juices run clear, and internal temperature is about 175°. Remove to platter, tent with foil, and let rest about 10-15 minutes before carving. Serve with Chorizo Dressing.

For the mop: Heat all ingredients together in a small saucepan. Use to baste the turkey as it roasts. Discard any  mop that is leftover.