Sunday, December 28, 2008
Canadian Living Magazine – June 1998 P. 97
1/2 long English cucumber, peeled (seeded if nec)
1/2 tsp salt
8 oz cooked shrimp (frozen is fine)
3 T light cream cheese
2 T light mayonnaise
1/2 tsp grated lemon rind
1 T lemon juice
1/2 tsp dry mustard
1/4 tsp pepper
4 tsp chopped fresh dill
Grate cucumber into a sieve, sprinkle with salt, and let stand for 10 minute.
Drain, and squeeze dry in clean tea towel.
Pat shrimp dry and puree in food processor with cream cheese, mayo, lemon juice and rind, mustard, and pepper.
Pulse until chunky/smooth.
Stir in chopped dill and grated cucumber.
Garnish with a few whole shrimp and a sprig or dill.
Refrigerate for 1 hour.
3 g protein
1 g fat
1 g carb
Wednesday, December 17, 2008
Here's the recipe for a traditional Hot Rum Toddy, from http://www.foodandheritage.com/toddy.htm
1 cup of hot water
1 ounce of dark rum
2 teaspoons of brown sugar
1 teaspoon of creamed butter
2 teaspoons of freshly-squeezed lemon juice
dash of powder cinnamon
dash of powdered ginger
hint of powdered cloves
Mix your dry and wet ingredients (except the hot water and rum) into a paste. Pour into a serving vessel one cup of boiling water. Stir in the paste until dissolved. Add your once of rum. Garnish with a curl of lemon peel and a cinnamon stick. Serve when hot.
Serving for 1.
Jessup Food & Heritage, Ltd. 2000