Bread Course Spreads
Sydney Opera House at night, Australia |
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| Dukka |
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12 oz. white sesame seeds, toasted and split in two portions
½ c. hazelnuts, roasted and skinned
¼ c. pistachio kernels, lightly toasted
¼ c. sunflower seeds, toasted
3 tsp. sea salt
3 T. cumin seeds, toasted and ground
1 tsp. black peppercorns, toasted and ground
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In a food processor, process half the sesame seeds. Place in a mixing bowl with the remaining sesame seeds. In the food processor, pulse the hazelnuts and pistachios until kibbled. Toss together with the remaining ingredients. Can be stored airtight for two to three months. To serve, dip bread in olive oil, then dip in dukka. |
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| Roasted Red Pepper Marmalade |
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1 medium red bell pepper, cut in halves, seeds removed
¼ c. guava jelly
¼ c. orange marmalade
Salt and pepper to taste |
Roast red pepper halves, cut side down, on pan in medium oven until skin is bubbly. Remove from oven, place in plastic bag, seal, and wait 15 min. When pepper is cool, peel skin and dice. Mix with orange marmalade and guava jelly and process in food processor until chunky but blended. If too liquid, reduce in a sauté pan over medium heat. Season to taste with salt and pepper. Serve with slices of crusty bread. |
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| Mushroom Spread |
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8 oz. brown mushrooms, cut in ¼” matchsticks
1 T. olive oil
1 tsp. chervil
½ c. crème fraiche or whipped cream cheese
1 tsp. lemon juice
Salt and pepper to taste |
Sauté mushrooms until tender and liquid has evaporated. Stir in chervil and cook briefly. Remove from heat and chill. When ready to serve, stir in crème fraiche or cream cheese, lemon juice and salt and pepper to taste. Serve with slices of crusty bread. |
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