Recipes from the Hart
Baked Honey Shrimp
Juice of 2 lemons
Mix the first 7 ingredients together in a medium bowl. Add shrimp to the marinade, cover, and refrigerate for at least one hour, stirring occasionally.
Prior to serving, preheat the oven to 450 degrees. Arrange the shrimp in one layer on a foil-lined baking sheet. Bake the shrimp 8-10 minutes. Sprinkle the shrimp with parsley and lemon zest if desired.
Serve with French bread. Also goes well with rice dishes such as paella.
Baked Brie with Apricot Jam
1 package of frozen puff pastry sheets
Take one pastry puff and let set for about 30 minutes. Roll out the pastry on a floured surface to a larger square. Scrape off the top layer of the brie. Place it in the middle of the square. Add the brown sugar, 1/3 jar of apricot jam, and the sliverd almonds. Gather the pastry around the brie, folding as you go so that none of the filling will fall out. Mix the egg with a tablespoon water and the this egg wash over the top of the pastry.
Bake 350 degrees for 30 minutes or until it is puffed and goldern.
Serve with crackers.
2 1/2 cups drained pitted black olives*
Chop half of the olives and set aside. In a food processor, blend remaining olives with garlic, pine nuts, and 1 T. olive oil until mixture is somewhat smooth. Add more oil if needed. Stir in chopped olives. Serve with toasted bread, tomatoes and fresh mozzarella. Also good as pasta topping. Best served at room temperature. Should refrigerate for about a week.
*best with Spanish, Italian, or Greek olives
Spinach Artichoke Dip
1 pkg. frozen chopped spinach
Preheat oven to 425 degrees. Thaw spinach and squeeze excess water from leaves. Drain artichoke hearts and cut into smaller pieces. Mix all ingredients and spread dip into a med-size baking dish. Sprinkle the top with parmesan cheese. Bake for 20-30 minutes, until cheese melts. Serve with pumperknickel bread (bread bowls make a nice serving dish!) or tortilla chips and salsa.
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