Archive for Wednesday, December 12, 2001

An appetizing episode

December 12, 2001


"Jayni's Kitchen" will be filled this week with treats perfect for the festive season.

Host Jayni Carey will prepare several appetizers ideal for holiday get-togethers, including the recipes below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Roasted Eggplant Dip With Lemon

2 medium or 3 small eggplants (about 2 pounds)

juice of one lemon

1/4 teaspoon lemon zest

3 to 4 ounces extra-virgin olive oil

1/2 teaspoon minced garlic

1 tablespoon Italian flat-leaf parsley, chopped

generous pinch dried thyme, crushed

generous pinch dried rosemary, crushed

salt and black pepper, to taste

1 14-ounce can diced tomatoes, drained, or 1 1/2 cups fresh tomato, peeled, diced and drained

Wash the eggplants and cut them in half lengthwise. Place them cut-side down in a shallow baking dish generously greased with olive oil and large enough to hold them in one layer. Roast the eggplants, uncovered, in a 350-degree oven for 1 to 1 1/2 hours, until the skins are shriveled and the eggplants are thoroughly cooked. Remove from the oven and cool. (To roast eggplants on the grill, leave the eggplants whole, prick with a fork in several places and cook over medium heat for 1 to 1 1/2 hours. Add wood chips to the grill for a smoky flavor. Proceed as directed.)

When the cooked eggplant is cool enough to handle, scoop out the pulp and chop roughly. Wrap the pulp in paper towels and squeeze to remove as much moisture as possible. Place the drained eggplant pulp in a food processor and add the lemon juice, lemon zest, olive oil, garlic, parsley, thyme, rosemary, salt and pepper. Blend until the mixture is smooth.

Pour the mixture into a dish. Add the tomatoes and gently combine. (For a smooth dip, the tomatoes can be blended into the eggplant mixture.) Taste and add salt and lemon juice if desired (for a bright, fresh flavor). Serve the dip with goat cheese on plain or toasted baguette slices.

Makes 2 cups.

Option: The dip also can be served on Belgian endive (about 1 scant tablespoon per leaf), or as a dip for fresh-cut vegetables such as red bell peppers or sliced cucumbers.

Recipe by Barb and Ron Hinton. Wine Recommendation: 1999 Geyser Peak (Sonoma County) Sauvignon Blanc.

Roasted Red Pepper Dip

1 12-ounce jar roasted red peppers, drained, or freshly roasted red peppers, peeled

2 ounces soft goat cheese

4 ounces cream cheese

1 garlic clove, finely chopped

2 teaspoons capers, drained

1 tablespoon parsley, chopped

salt and black pepper, to taste

Place the roasted red peppers, goat cheese, cream cheese, garlic and capers in blender or food processor. Blend until smooth. Add the parsley, salt and pepper and pulse just until blended. Serve as a dip with fresh vegetables or pita bread wedges.

Makes 1 1/2 cups.

Recipe by Niki and Mark Schneider. Wine recommendation: 1995 Haywood Estates (Rocky Terrace) Zinfandel.

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