Category Archives: Appetizers

Tomato Tartare with Shallots and Chive-Lemon Creme Fraiche

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I have less than 5 months until I get married. While terribly exciting – I’m also a  bit nervous because, well, I lost my mind a little and decided I’m catering the reception myself.

Yeah.

So I’ve been testing my ideas to see what works and what doesn’t. Playing around with concepts and replications of dishes that have made memories.

This was my first stab at recreating a small bite that I had at a work meeting a few years ago. The chef had walked me through the steps of the dish, and I hope I did his process justice. Although, it’s been more than 2 years and I’m blonde – so nothing is a guarentee.

I will say though that Mike and Alora both loved it. The leftovers were brought to my parents and sister, and all three of them gave a thumbs up. If you knew my father, you’d know that is about as close to a miracle that I’ll ever get.

I hope you try it and enjoy it as much as we did.

Tomato Tartare (serves 4-6 as an appetizer)

  • 1 pound of tomatoes (I used an assortment of heirlooms to make it purrty)
  • 1 teaspoon salt
  • 1 large shallot, minced as small as you can get it
  • Chive-Lemon Creme Fraice (recipe follows)

Bring a pot of water to a simmer. As it’s heating, fill a large bowl with water and lots of ice. This is going to immediately stop the cooking process once the tomatoes are removed from the simmering water.

Carefully slice the stem end off of the tomatoes. Use a knife to slice a shallow ‘x’ into the blossom end of the tomatoe (the other side).

Drop the tomatoes in the simmering water for 10-15 seconds. Immediately remove and plunge in the ice water. Allow to sit until entirely cool. The skins will peel right off.

Remove the seeds from the tomato and dice into small 1/4 inch pieces. Put the tomatoes into a fine mesh strainer over a bowl. Sprinkle with the salt and toss. Allow to sit for an hour, to let water leech out of the tomatoes.

This will give the tomatoes a firmer and meatier consistency. What drains is called tomato water and can be used in salad dressings, cocktails, soups, salsas and so many other dishes!

To serve, fill a shot glass or small bowl with a small amount of tomatoes. Sprinkle with a tiny bit of shallots for crunch and spice.

Spoon the creme fraice on top – just a little bit.

Adjust the amounts depending on your taste and size of serving recepticle.

Chive-Lemon Creme Fraiche

  • 3 Tablespoons Crème Fraîche
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped fresh chives
  • fresh black pepper to taste

In a small bowl, combine all ingredients. Taste for seasonings and chill until ready to use.

ENJOY!

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Hot Crab Dip

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I’ve seen lots of different ways to make a crab dip; some served cold and others made with a roux base. Me? I’m a hot, cheesy, dip your crusty bread in it, crab dip kinda gal. It isn’t glamorous or anything special, but it is delicious.

There are two little “secrets” I use for making crab dip. Number one is to mix a more inexpensive crab meat completely in the dip, then fold the really good stuff in to leave the little jewels of lump crab whole. The other one? I use half plain cream cheese and the other half is this glorious cream cheese:

 

Dude, I said this isn’t glamorous.

For my dip, I also don’t go crazy with Old Bay or too much spice because I want the sweet flavor of the crab to shine. And I have to admit, I’ve made crab dip a couple hundred bajillion times, but this is the first time my daughter loved it – even asking if we could have dinner of dip one night. This has never happened so this time I knew I had to take notes!

If you look really close you can see my sweet polka dot dress and Bean under the chair looking for crumbs!

One more note – if you’re planning ahead, this tastes even better the next day. Perhaps next time I’ll set it up and bake it the next day to see how that works out.

Hot Crab Dip:

This serves 6-8 people as an appetizer or 1 Mike.

  • 8 oz. plain cream cheese
  • 8 oz. chive and onion cream cheese
  • 2 Tablespoons mayonnaise
  • 1 cup of shredded cheddar cheese
  • 1 teaspoon Old Bay® Seasoning
  • 1/2 teaspoon Worcestershire Sauce
  • 1/2 teaspoon horseradish
  • 6 oz. non-lump crab meat
  • 8 oz. jumbo lump crab meat

Preheat your oven to 350 degrees F.

In a stand mixer with a paddle attachment or in a bowl with a hand mixer (or elbow grease), combine the cream cheeses, mayonnaise and cheddar cheese thoroughly, making sure to stop and scrape down the bowl from time to time. Sprinkle in the Old bay, Worcestershire Sauce, horseradish and the 6 oz. of non-lump meat and mix until combined.

(Doing this before folding in the lump meat ensures there’s crab in every bite, with surprise morsels of the sweet lump meat throughout.)

Remove the paddle attachment and remove the bowl from the stand mixer, if using. With a silicone spatula, gently fold in the lump crab meat.

This is when you will empty the dip into a dish, only to realize it is too small – then transfer it into the dish that your mother-in-law-to-be sent over a few months back and you haven’t returned yet. Or, if you’re smart, empty the dish into an oven safe dish that can hold 4 or more cups.

Cover the dish with aluminum foil and place in the oven. Cook for 40 minutes, uncovering half way through, or until the top of the dish is golden brown and bubbly.

Let it rest for about 10 minutes so you don’t burn your mouth. Serve with crusty bread or if you’re feeling the need for some crunch, celery and carrots.

 




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