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periwinkle
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Joined: 03/11/01
Posts: 1348
Loc: Connecticut
Re: Dill Dip [Re: Carol_Hill]
      #1199597 - 09/04/10 10:40 AM (24.60.69.73)

No, I don't use anything in place of the Accent, but I'd like to try the Beau Monde seasoning.

The one time I did the pumpernickel bowl thing, I bought 2 loaves, because the cubes you cut out of the bowl aren't enough to use for dipping. The entire second loaf would be cut into chunks; then surround the bowl with the chunks on a round platter.


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Re: Dill Dip [Re: periwinkle]
      #1199664 - 09/04/10 12:21 PM (205.188.116.77)

You can make your own Beau Monde Seasoning mix... lots of recipes on the internet. Here's one from allrecipes.com

Classic beau monde seasoning mix.

Ingredients:

1 Tablespoon salt
1 Tablespoon ground bay leaves
2 Tablespoons ground white pepper
2 Tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 Tablespoon ground allspice
1 Tablespoon ground mace
1 teaspoon celery seed
1 Tablespoon ground cloves

Preparation:

In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well.

Pour into a glass jar and store in a cool, dark place.


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pat
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Joined: 04/18/01
Posts: 11324
Loc: Brookfield, CT.
Re: Dill Dip [Re: periwinkle]
      #1199719 - 09/04/10 03:43 PM (76.250.194.105)

This recipe sounded so familiar to me that I dug out an old recipe card from years ago and the only difference between this and my card was instead of Accent my recipe called for the equal amount of Lowry's seasoned salt. And my card suggests you make it at least a few hours but even better, the day before serving to allow the different flavors to meld together.

It's an awesome veggie dip but I see no reason why you couldn't add the left-over bread squares from the hollowed out loaf to your veggie platter. I also recall serving it in a red cabbage hollowed out and all the other veggies amidst the extra red cabbage leaves.

All your recipes sound delicious Carol - makes me wish we could all come!!

--------------------
Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."


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Dave_Cinde
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Joined: 11/04/00
Posts: 453
Loc: WI (Go Pack) (Go Brew Crew )
Re: Dill Dip [Re: Carol_Hill]
      #1199765 - 09/04/10 07:37 PM (24.209.159.135)

Carol, you could also use sour dough bread with the spinach dip. Just as good, if not better.

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CaWino
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Joined: 08/01/05
Posts: 579
Loc: Hickory, NC...originally SF Ba...
Re: Dill Dip [Re: Dave_Cinde]
      #1199778 - 09/04/10 09:39 PM (97.82.155.33)

Sourdough can be somewhat hard to find in the boonies on the East Coast. I have to order mine from San Francisco at Boudinbakery.com I believe it is.

--------------------
Brad
Never wait or hesitate


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Carol_HillAdministrator
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Re: Dill Dip [Re: pat]
      #1199827 - 09/05/10 09:35 AM (68.247.213.134)

Pat--Interesting!! I might think about that red cabbage holder idea!! Eric wants me to serve my fruit in a hollowed out watermelon, but I'm having all finger foods and that would necessitate serving the fruit in a liquid--probably with a bit of mint and Grand Marnier in it--and thus no longer finger food. Still thinking about it, but will probably just do a tray, maybe with a whole pineapple centerpiece.

As far as coming to the party, come on down!! It's September 23! Need directions??


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pat
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Joined: 04/18/01
Posts: 11324
Loc: Brookfield, CT.
Re: Dill Dip [Re: Carol_Hill]
      #1199828 - 09/05/10 09:39 AM (76.250.194.105)

If you go with the red cabbage, Carol, rinse save some of the ruffled outer leaves for lining your display/serving platter - looks great and helps the diggerent veggies stay grouped well.

Wish I could but have a date in RI that weekend and celebrating an anniversary besides, but thanks for the invite.

--------------------
Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."


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Carol_HillAdministrator
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Re: Dill Dip [Re: pat]
      #1199829 - 09/05/10 09:40 AM (68.247.213.134)

Thanks for the suggestion! I may get a cabbage this week and try it out!

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pat
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Joined: 04/18/01
Posts: 11324
Loc: Brookfield, CT.
Re: Dill Dip [Re: Carol_Hill]
      #1199832 - 09/05/10 09:54 AM (76.250.194.105)

Carol,

Hmmm - just wrote a whole other idea and lost it all - let's try again.

If you are doing a pineaple centerpiece - this may be old news for many but I had never seen it done before so, from the Dole Plantation tour in Oahu:

Choose a leafy topped pineapple. Cut the top off and reserve for the center of your centerpiece.

Standing the pineapple firmly on a cutting board, quarter it from top to bottom and with a curved knife or a good paring knife, cut the 'meat' of the pineapple from the outer rind and then cut the big piece into 8-12 bite-sized chunks returning them all to the rind. Repeat this until you can easily remove the pineapple 'meat' from the outer rind.

Place the leafy top in the center of your tray and all four finished pineaple pieces pointing away from it. Use toothpicks in each bite-sized piece and crown them with strawberries if desired and then place other fruits between the four sections up to and around the top of the pineapple. It looks really impressive and is incredibly easy to do.

--------------------
Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."


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Carol_HillAdministrator
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Re: Dill Dip [Re: pat]
      #1199835 - 09/05/10 10:07 AM (68.247.213.134)

Pat--It sounds cool, but I for some reason, have problems following it. Is there a picture online of it somewhere?

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