Tag Archives: hummus recipe

Entertaining: What’s Cooking Labor Day Weekend!

If you are like me, you are finding it very hard to believe that September and Labor Day Weekend are here!  But with that we like to celebrate Labor Day Weekend with friends and family. Here are a few of the recipes I’ll be using to entertaining this weekend!

Part of my holiday weekend will be filling the house with some sunflowers, while I still can. Nothing says late summer more to me than sunflowers! In addition, I’ll be using the best of the produce from the farm stands this weekend and corn is still at it’s peak! I’ll be making some corn hummus with corn leftover from another meal. You need just four extra ears.  This recipe calls for roasting the corn in the oven at 425 for 45 minutes wrapped in foil. I’ve been making my corn like this all summer, it’s easy to prep in advance and really easy to serve a crowd of people. I prep it before anyone arrives, leave it on a tray in the oven and just turn the oven on an hour before I want to serve it warm. Delicious!! so make a few extra and also make Roasted Sweet Corn Hummus

Another favorite meal that is an easy meal for a crowd that is delicious and super simple to make is Brisket with Cola Barbecue Sauce. You’ll love the flavor using your favorite NON-DIET Cola in your sauce!

Wondering what to serve along side this dish , you definitely need some fresh coleslaw. I like to make my Grandma’s Coleslaw with Warm Dressing.  Definitely, a comforting complement to the brisket!

The perfect dessert for a crowd is a crumble and this crumble mixes blueberries and plums for a slightly sweet and spicy dish. You will love my Blueberry Plum Crumble!

If you need a breakfast brunch idea for the weekend, one of my favorite dishes is Vanilla Bourbon Soaked French Toast. I use big thick slices of brioche soaked in vanilla and bourbon. Bourbon? Why not it’s a holiday weekend and the french toast is topped with a  yummy mixed berry and plum compote!

I will definitely try to bake some cookies this weekend to have around the house and in celebration of sunflowers I think I’ll be baking sugar cookies topped with sanding sugar to look like my beautiful sunflowers! Use my Favorite Sugar Cookie recipe!

From by the bay, make great friends and family food memories this weekend!

Maryann

 

Roasted Sweet Corn Hummus

Brisket with Cola Barbecue Sauce

Grandma’s Coleslaw with Warm Dressing

Blueberry Plum Crumble

Vanilla Bourbon Soaked French Toast

Favorite Sugar Cookie

Festive Red Beet Hummus

Looking for festive foods to add to your 4th of July holiday menu?   Try this recipe for red beet hummus. This is unique hummus is a feast for both the eyes and your taste buds. A slow braise of the beets in the oven makes this easy to prepare along with your food processor. I love the pink red vibrant color!

From by the bay, wishing you festive 4th of July food memories!

Maryann

blog beet hummus

Beet Hummus

Makes 4 cups

As seen in Food and Wine Contributed By Eli Sussman and Max Sussman  Published June 2016
Ingredients
  • 2 pounds red beets, scrubbed
  • 2 garlic cloves, chopped
  • 2 tablespoons ground coriander
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup tahini
  • Kosher salt
  • Warm pita bread, for serving

blog beet hummus 2

Directions

Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip 
off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour. In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped. With the machine on, slowly drizzle 
in the olive oil until incorporated and the beet puree is smooth. Scrape into a bowl and whisk in the tahini. Season with salt and serve with pita bread.

Greek Mezes

 

blog greek mezes

As I shared in a previous post, my mother is of Greek heritage. So to add  to the Easter Menu, I’m sharing three mezes recipes . Two of the recipes feature fresh mint – one against the saltiness of feta cheese and the other against the coolness of cucumbers and rich yogurt.  I’m suggesting them along with the herb crusted leg of lamb from last week’s post but they are both wonderful dishes for summer entertaining which is just a few short weeks away. The third mezes is a red chili hummus, a warming and smooth companion to the cool mint mezes, this is a perfect year round recipe. All three recipes are the essence of greek cooking, fresh, simple and delicious. Say “Yasou” to Greek cooking!

From by the bay, wishing you “happy greek” food memories!
Maryann

blog feta dip

Feta and Mint Dip

Ingredients
1/2 cup fresh mint
1/2 cup fresh flat leaf parsley
4 ounces greek feta cheese
1/4 cup olive oil
juice of 1 lemon
1/2 teaspsoon coarse fresh ground pepper

Directions
Plac all the ingredients into a food processor and blend well. Place in a bowl and chill for at least one hour . Serve with pita chips or crackers.

blog tzaiki

Tzakiki

Ingredients
1 English cucumber
1 tablespoon sea salt
2 cups greek style yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
fine sea salt and pepper to taste

Directions
Peel and thinly slice the english cucumber. Coarse chop and place into a bowl. Add the sea salt and mix. Let sit for about 1 hour. Strain the cucumbers and rinse. Shake off remaining water and place into a bowl. Add the remaining ingredients and mix well. Adjust seasoning with salt and pepper to taste.  Place in the refrigerator until ready to use. When serving drizzle with a little more olive oil. Serve on the side of roasted lamb or serve as an appetizer with pita bread.


blog hummus



Half Greek Hummus

Ingredients
15.5 ounce can Chick Peas or Garbanzo Beans, drained and rinsed
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons warm water
2 tablespoons tahini
2 cloves garlic chopped
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon toasted pine nuts
olive oil to garnish
sweet paprika to garnish

Directions
Combine all ingredients except the pine nuts and paprika into a food processor and process until smooth. Refrigerate in a covered container until ready to serve. Can serve cold or room temperature, Before serving drizzle with olive oil and sprinkle with pine nuts and sweet paprika.