Avocado Party!

I have previously established that I think that avocados are quite possibly the world’s most perfect food. Compact, nutrient packed, avocados are a portable nutrient powerhouse and I love them. So it should come as no surprise that I decided to host an avocado party.

I decided to go with an Avocado Luncheon where each course included avocados. I had nine guests and it was a lot of fun!

First up was (of course) guacamole. Served with multigrain corn chips, my guacamole is laced with diced tomatoes, jalapeno and cilantro. Instead of the typical garlic-which I often find harsh-mine includes finely minced shallot. For an impressive presentation I highly recommend purchasing a molcajete (mohl-ka-hey-te) which is basically a giant mortar and pestle. Ingredients are combined and served right in the molcajete…it looks so rustic.
Quick Guacamole

2 ripe avocados, peeled, seeds removed, diced
1/4 cup finely diced grape or plum tomatoes
2 tablespoons finely chopped shallot
1 teaspoon finely chopped jalapeno pepper, seeds removed
2 tablespoons finely chopped cilantro
Juice of 1 lime
1/2 teaspoon kosher salt
Freshly ground black pepper

Combine all ingredients in molcajete or medium sized bowl; mash to combine.

Lunch was an avocado and citrus salad with a jalapeno vinaigrette. On the side were Avocado, Bacon and Sprout Sandwiches with Lemon-Pepper Crème Fraiche. Sandwiches were served on small Ciabatta rolls.

Avocado Citrus Salads with Jalapeno Avocado Oil Vinaigrette

8 cups mixed greens
2 seedless oranges, peeled and coarsely chopped
1 large red grapefruit, peeled and coarsely chopped
2 ripe avocados, peeled, seed and coarsely chopped
Jalapeno Vinaigrette:
1/4 cup Avocado oil
2 tablespoons champagne vinegar
2 tablespoon lime juice
1 tablespoon finely chopped shallot
1 teaspoon finely chopped jalapeno
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Arrange greens on a large serving platter. Scatter the oranges, grapefruit and avocado over the greens.

In a small food processor combine the avocado oil, vinegar, lime juice, shallot, jalapeno, salt and pepper; process until smooth.

Drizzle vinaigrette over the salad.

Avocado, Bacon and Sprout Ciabatta Sandwiches with Lemon Pepper Crème Fraiche

Lemon Pepper Crème Fraiche:
1 cup crème fraiche
1 tablespoon finely chopped lemon zest (about 2 lemons)
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Sandwiches:
1 lb. thick sliced maple flavored bacon
2 cups sprouts, rinsed and patted dry
3-4 avocados, peeled, seeds removed, mashed
10 Ciabatta rolls, split

In a small bowl stir together the crème fraiche, lemon zest, lemon juice, pepper and salt; set aside.

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Arrange the bacon in a single layer on the baking sheet and bake until crisp, about 10 minutes. Drain bacon on paper towels.

Spread the crème fraiche on the bottom half of each roll, top with the sprouts, followed by the bacon. Spread the mashed avocado on the top half of each roll and arrange on top of sandwiches.

Makes 10 sandwiches

Dessert was my favorite part of the party! I debated on how to serve the avocado for dessert-I had read online that in some countries avocados are mashed and sprinkled with sugar to be eaten as dessert. That was not particularly appealing to me. I love the combination of avocado and mango so I decided to go with those flavors in a sundae. Edy’s (Dreyers in some parts of the country) makes a Tart Mango Frozen Yogurt that is absolutely amazing!

Tart Mango Frozen Yogurt with Avocado-Coconut Sauce and Toasted Coconut

1/2 avocado
1/4 cup Crème de Coconut (such as Coco Lopez)
1/2 cup heavy cream
5 cups Edy’s Tart Mango Frozen Yogurt
1 cup flaked coconut, lightly toasted

In a blender (Magic Bullet works great here) combine the avocado, Crème de Coconut and heavy cream and blend until smooth.

Place 1/2 cup of frozen yogurt into each 10 serving bowls. Drizzle the Avocado-Coconut cream over frozen yogurt and sprinkle with the toasted coconut.

Makes 10 servings

Favorite Food Finds Friday!

Today's favorite find is a special fruit that is plentiful in the produce aisle only from early November to early February....Clementines!

Clementines, usually found near the regular oranges and packed in small crates, are a small (usually seedless) easy to peel variety of mandarin oranges.

Because of their compact size, Clementines make the perfect lunchbox treat or snack. And while they are perfect to eat on their own, I decided to use them to in a "lemon bar" variation with great results. I adapted a recipe from Gourmet Magazine using the clementines instead of lemons.

Today is my day to cook for a local woman's shelter and I'm bringing these bars for dessert, I have to keep them chilled so I don't want to sprinkle the powdered sugar until the last minute...which is a tip: don't add the powdered sugar until shortly before you are planning on serving them. Now don't freak when you see that the recipe calls for 3 sticks of butter (OK you can freak a little)...you have to keep in mind that this recipe makes about 48 bars.

Super tips: look for crates of Clementines with colorful orangish-red fruit clear of blemishes. Store them at room temperature for up to a week or refrigerate them for up to about 2 weeks.

Darling Clementine Bars (adapted from Gourmet Magazine)

Crust:

4 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

3 sticks of cold butter, cut into 1/2 inch pieces

For Filling:

6 large eggs

1 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup heavy cream

1 tablespoon finely grated clementine zest

1/2 cup freshly squeezed clementine juice

1/4 teaspoon salt

Confectioner's sugar

Preheat oven to 350 degrees.

Pulse together the flour, sugar, and salt in a food processor just until combined. Add butter and pulse until the mixture resembles coarse crumbs. Press the dough into the bottom of an ungreased 13x9 inch baking pan. (I used the measuring cup to help press it down).

Bake until lightly browned, about 20 minutes.

For the filling whisk together the eggs, granulated sugar, flour heavy cream, zest, juice and salt in a bowl until well combined.

Remove the crust from the oven, whisk the filling again, then pour filling over the hot crust. Bake until the filling is just set, about 16 minutes. Transfer pan to a rack to cool.

Refrigerate bars, covered, until cold, at least 4 hours. Just before serving cut the bars into small squares then sift the confectioner's sugar in a thick layer over bars.

Yield: 48 bars

Tomato, Avocado & Mozzarella Stack with Mango-Cilantro Dressing

My next door neighbor told me once (in her delightful British accent) that she hates when she makes a recipe that calls for some particular ingredient, say cilantro, and you only use a bit of it. But when you are at the supermarket you can't just buy a bit of it you need to buy the whole bunch. What are you to do with all the leftover cilantro?

My most recent recipe was for a grilled scallop salad that was drizzled with a cilantro dressing. Well, I had quite a bit of leftover cilantro and when I bought the mangoes they were 3 for $4.00 So I have one of those left as well. In the interest of not wasting food I thought I would put something together that would make good use of the leftovers.

This salad calls for fresh mozzarella. I am fortunate enough to have a (super) supermarket that makes mozzarella cheese fresh right in front of you in the store (it's quite fun to watch). When I bought it the other day it was still warm and wrapped up right in front of me...it melts in your mouth. Basically what I'm trying to say is try if you can to get fresh mozzarella cheese, the texture is just so much better than the prepackaged variety and worth the bit extra you may have to spend.

I thought of this after I ate the salad, but it would have been really good with thin slices of the mango added. The mango in the dressing really made this salad pop-I hope you think so too.

Tomato, Avocado & Mozzarella Stack with Mango-Cilantro Dressing

1 avocado, peeled and thinly sliced

2 Large tomatoes, thinly sliced

8 ounces fresh mozzarella cheese, thinly sliced

1/4 cup fresh cilantro, coarsely chopped

Coarse salt, such as French Grey salt or sea salt

Freshly ground black pepper

Dressing:

1/4 cup diced mango

1/4 cup freshly squeezed lime juice

2 tablespoons extra virgin olive oil

1 tablespoon minced shallot

1 tablespoon cilantro

salt and pepper to taste

Fan 4 slices of avocado on each of four salad plates. Layer the tomato and mozzarella cheese (you can add a bit of dressing between each layer if you would like) on top of the avocado, evenly dividing and ending with tomato. Fan 2 small slices of avocado on top of the tomato. Sprinkle each salad with the cilantro and drizzle with a generous amount of the dressing. Season each with coarse salt and freshly ground pepper to taste.

For the dressing: combine the mango, lime juice, olive oil, shallot, cilantro, salt and pepper in a blender container or small food processor; blend until smooth.

Yield: 4 stacks

Fine Limes

When it comes to grilling it's really all about the condiments. The grill adds terrific flavor to meats and vegetables and I really love those char marks, but let's face it, it's what you slab on before, during or after that can make all the difference in your grilled meal.

In my humble opinion, limes rank right up there with ketchup and mustard in the condiment hierarchy. They can be essential in marinade making, they make fabulous post grilling sauces, glazes and perhaps their best feature of all-they make darn good cocktails...margarita anyone?

I'm sharing a post grilling sauce today, a vinaigrette really. The vinaigrette is drizzled onto the meat just after grilling and can be drizzled on your grilled vegetables or salad as well. I have made salmon, but the vinaigrette would work equally well on chicken, some other grilled seafood or even grilled steak.

Just a word or two about selecting limes at the supermarket:

• Make sure you choose smooth skinned, nicely colored limes if you are planning on using the zest.
• Compare limes for weight in your hands, make sure you get one that feels a little "heavy" so you know it has a good amount of juice in it.
• If you are buying limes for a marinade or to make a sauce or dressing with be sure to pick up a few extra for those complementing cocktails.

Grilled Salmon with Cilantro-Lime Vinaigrette

Vinaigrette:
1/4 cup cilantro leaves
1/3 cup extra virgin olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon lime zest
Juice of 1 lime (about 1/4 cup)
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Salmon:
1 pound Wild Alaskan Salmon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil to brush the grill

To prepare the vinaigrette, combine the cilantro, olive oil, vinegar, lime zest, lime juice, shallot salt and pepper in a blender container or small food processor; blend until smooth.

Preheat a grill to medium high heat.

Sprinkle both sides of the salmon with salt and pepper. Brush the grill rack lightly with oil. Place the salmon on the grill skin side up and grill for 3 minutes. Using a large spatula, carefully turn the salmon over and grill for an additional 3 minutes or until desired doneness. Transfer the cooked fish to s cutting board. Carve into 4 portions. Drizzle the vinaigrette over the salmon to serve.

Yield: 4 servings

Avocados: the perfect food?

Avocados are quite possibly the world's most perfect food. They are compact, they are nutritious, they add color to whatever you are making and most importantly they are delicious.

I'm rather ashamed to say that I only first tasted an avocado in 2004. A recipe that I had created for a hamburger was selected for Sutter Home's Build a Better Burger Challenge that year and it included avocados. While my husband had been enjoying the burger all along with the tasty tomato-avocado topping, I would carefully pick out the avocado-it was green and mushy...I couldn't eat green and mushy. But fear that I would possibly be asked on national television (it was filmed by the Food Network) to eat my burger in its entirety made me toss caution to the wind and taste the burger-avocados and all- at home.

Let's just say that since then I've more than made up for my error in judgement. Green and mushy rules. (Now brussel sprouts, I would never try those.) So now I am forever trying to incorporate those tasty "alligator pears" into everything I make. For the record, an avocado topped burger did win that year and it was delicious-just not mine!

Here are a few tips on selecting the perfect avocado at the supermarket:

-Gently squeeze the avocado, it should yield slightly with a little pressure, but still be slightly firm. If you know that you won't be eating it for a few days buy a firmer one.

-Some varieties will turn dark green or even black when ripe, while other varieties may still be a lighter green.

-Don't buy an avocado that feels as though the skin has separated from the flesh-it's past its prime.

-Avoid skins with marks or blemishes.

-If you do buy an unripened avocado, place in a brown paper bag for a day or so and it should soften.

-Once ripe, store the avocados in the refrigerator.

Avocados go well with so many of my favorite foods, but I think the ultimate pairing for me would have to be avocado with citrus. This salad is something I like to make for lunch (I'm trying so hard to eat more salads). Sometimes I will throw a piece of salmon on the grill then squeeze a little orange juice on it and serve it on the side. My second favorite way to enjoy avocados is right out of the shell with a little coarse salt. Mmm.

Avocado Orange Salad with Citrus Garlic Toasts

2 tablespoons butter softened

1/2 teaspoon finely chopped orange zest

1 clove garlic, minced

1 1/4 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

4 slices french bread, cut 1/4 inch thick

6 cups shredded Romaine lettuce

2 avocados, peeled, seeds removed, thinly sliced

2 large seedless oranges, peeled and coarsely chopped

1 shallot, very thinly sliced

4 teaspoons extra virgin olive oil

In a small bowl combine the butter, orange zest, garlic, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; spread the butter evenly onto all sides of the French bread slices.

Heat a medium sized skillet over medium high heat. Place the buttered French bread slices in the pan and cook, turning occasionally, until lightly browned on both sides.

Divide the shredded lettuce between 4 serving plates. Scatter the oranges and avocado over the lettuce and top each salad with the shallot.

Arrange one toast standing up in each salad. Drizzle each salad with extra virgin olive oil and sprinkle with the remaining salt and pepper.