by Cate Bogue | May 1, 2018
CUCUMBER SALAD 1-1/2 lbs cucumber (about 3 medium or preferably 2 English Hothouse), peeled, halved lengthwise & thinly sliced 2 tsp kosher salt 1/2 c rice vinegar, seasoned or regular 1/2 c water 3 Tbs sugar 1/4 tsp red pepper flakes 2 Tbs minced red onion Place...
by Cate Bogue | May 1, 2018
CHICKEN SALAD STUFFED TOMATOES 4 cups shredded cooked chicken breast ¾ cups finely chopped celery ¾ cups sweet pickle relish 2 hard boiled eggs, finely chopped (optional) ¾ cup finely chopped onion ¾ cup mayonnaise Salt and fresh-ground pepper Tomatoes Combine all...
by Cate Bogue | May 1, 2018
PLANTER'S PUNCH 1 1/2 oz. dark rum 6 oz. freshly squeezed orange juice Dash grenadine Juice of 1/4 lime 1 tsp. Simple Syrup Orange slices In a cocktail shaker over ice, combine rum, orange juice, grenadine, lime juice, and syrup. Shake well, then strain into a tall...
by Cate Bogue | May 1, 2018
POTATO CHIP COOKIES (courtesy of Smitten Kitchen) Just love the salty/sweet thing going on with these cookies! Cookie 1 cup (2 sticks or 225 grams) unsalted butter, at room temperature 1 cup (200 grams) granulated sugar, divided 1 teaspoon pure vanilla extract 1/4...
by Cate Bogue | May 1, 2018
ANTIPASTO PLATTER You can do whatever you like with this one. Any deli meats, peppers, olives and cheese assortment will do. I like to use the following: marinated artichoke hearts sliced dry Italian salami thinly sliced prosciutto slices or chunks of provolone...
