Earlier this month when it was my turn to host book club, I was at a loss for what to serve. We always have a generous offering of seasonal appetizers and sweets, but this year in New England spring has brought cold temperatures and even snow to us. Finally, I came up with a menu: a hearty and savory Gorgonzola cheesecake garnished with grapes, apple slices, and crisp crackers, plus a creamy fresh crab dip with orange-scented toasts, and caramel almond squares accompanied by a bowl of berries and whipped cream.
The crab dip, my nod to warmer weather, was a big hit with my fellow readers. Its creaminess comes from cream cheese whipped with Parmesan, and then seasoned with spring accents of tarragon and chives, plus a hefty citrus note of orange. Served atop Continue reading
Recently, while going through some old files, I came across a recipe of mine for crab and tomato quesadillas. I hadn’t made these pan-fried tortilla sandwiches in years, but the ingredients sounded as delectable today as they did over a decade ago.
Flour tortillas were spread with a mixture of grated Jack cheese and cream cheese scented with citrus accents of orange and lemon. Then, a colorful mélange of crabmeat, diced tomatoes, and chopped green onions was added before the tortillas were folded in half and cooked on the stove top.
I tweaked the recipe slightly, replacing the lemon and orange seasonings with the more assertive flavor of lime. And instead of Monterrey Jack, I used Mahon, a delicious slightly sharp Spanish cheese. I also experimented with both whole wheat and regular flour tortillas, and found that each worked well. Continue reading