Readers share their summer specialties

  • Wed Jun 20th, 2012 7:03pm
  • Life

By Judyrae Kruse Herald Columnist

Two make-aheads today, and both will come in handy for all sorts of upcoming summer gatherings and get-togethers.

Everett cook Maxine Rogalski tells us, “This appetizer was served at a Daughters of the British Empire event. Everyone loved it and clamored for the recipe.

“This spread has everything going for it: It is a pretty addition to the buffet table, delicious, easy to prepare, can be made ahead, and is adaptable to various dietary restrictions.

“I’m not sure how alternative cream cheese options would freeze, but fat-free or nondairy cream cheese can be substituted, if desired.

“For a vegan version, use a vegan cream cheese substitute, skip the bacon and increase the smoked almonds.”

And longtime Forum helper-outer Barbara Borylla of Edmonds antes up with a snappy tomato aspic that goes into either a big mold or individual molds.

Daughters of the British Empire crowd-pleasin’ chutney spread

2 packages (8 ounces each) light cream cheese, softened

3 tablespoons curry powder

1 teaspoon salt

1 jar (5 ounces) ginger chutney, pureed in food processor or blender

2 bunches green onions, sliced

10 strips bacon, cooked, drained well and crumbled

1/4 cup finely chopped smoked almonds (or regular sliced almonds, toasted)

Melba toast or crackers

In a small bowl, combine the cream cheese, curry powder, salt and chutney until thoroughly mixed; spread in the bottom of a 10-inch quiche pan. Layer with the green onion slices, bacon and almonds.

Serve with Melba toast or crackers.

May be made ahead, covered and refrigerated or frozen for longer storage.

Tangy tomato aspic

1 package (3 ounces) lemon gelatin

1 1/4 cups boiling water

1 can (8 ounces) tomato sauce

1 tablespoon plus 1 1/2 teaspoons vinegar

1/2 teaspoon salt

1/2 teaspoon onion salt or onion juice

1/8 teaspoon liquid hot pepper seasoning

Dash ground cloves

2 cups chopped celery

Mayonnaise

Pour boiling water on gelatin in bowl. Stir until dissolved. Stir in tomato sauce, vinegar, salt, onion salt or onion juice, pepper sauce and cloves. Refrigerate until slightly thickened but not set. Stir in celery.

Pour into a 4-cup mold or 6 individual molds. Refrigerate until firm.

Unmold onto serving dishes and top each serving with a dollop of mayonnaise.

The next Forum will appear in Monday’s Good Life section.