Kathi hosted the gourmet group this month.  As you see, her table was simple but elegant.  She started with a runner purchased from Kohl’s after Christmas for a few dollars.  Even though it was gold with gold beads woven into the fabric every two inches, a runner you would usually use at Christmas, by blending it with the light green oval placemats and spring flowers it gave her table a touch of pizzaz. 

For all of you who think you can’t arrange flowers take a lesson from Kathi.  Use your favorite large crystal bowl, fill it with water (I use 7-Up to extend the life of the flowers) and gather a bunch of  identical spring flowers either from your yard or the nearest grocery and place them in the crystal bowl. 

We always have a little favor for each of the girls and Kathi put together this darling napkin and spreader gift displaying our initial.  She told us she found a few at Marshalls, a few at TJ Max and still needing a P and two L’s she asked her son, Mike to check at Homegoods in Palm Springs and lucky for us he found two L’s and a P!

THE APPETIZER – BAKED BRIE WITH MACADAMIA NUTS

1 9-OUNCE THICK ROUND OF BRIE

1 TABLESPOON OF FLOUR

1 LARGE EGG (LIGHTLY BEATEN)

1/2 CUP FINELY CHOPPED MACADAMIA NUTS

1/2 CUP PANKO (JAPANESE SHAVED BREAD CRUMBS)

1 JAR TRADER JOE’S MANGO GINGER CHUTNEY

1.  COAT THE BRIE WITH WITH THE FLOUR AND DIP INTO EGG

2.  COMBINE MACADAMIA NUTS AND PANKO IN SHALLOW DISH.  COAT THE BRIE ON ALL SIDES WITH MIXTURE.

3.  CHILL THE BRIE FOR 30 MINUTES.

4.  BAKE FOR 10 MINUTES IN A PRE-HEATED 400 DEGREE OVEN UNTIL CRUST IS GOLDEN BROWN.

5.  TRANSFER THE BRIE TO A PLATTER.  DRIZZLE WITH MANGO GINGER CHUTNEY AND SERVE HOT WITH BREAD SLICES OR CRACKERS.

LINDA MADE THIS YUMMY SHRIMP, MANGO, AVACADO SALAD AND I’LL POST THIS RECIPE AS SOON AS I GET IT!

WALNUT OR PECAN CRUSTED HALIBUT WITH TRADER JOE’S MANGO GINGER CHUTNEY

2 TABLESPOONS FLOUR

1/8 TEASPOON EACH SALT AND PEPPER AND CAYENNE PEPPER

1 LARGE EGG WHITE

1 CUP WALNUTS OR PECANS, TOASTED AND FINELY CHOPPED

4 1-INCH THICK PIECES (4 OUNCES EACH) SKINLESS HALIBUT FILLET

2 JARS TRADER JOE’S MANGO GINGER CHUTNEY

1.  HEAT OVEN TO 450 DEGREES.  LINE A RIMMED BAKING SHEET WITH NONSTICK FOIL, OR SPRAY FOIL WITH PAM.

2.  MIX FLOUR, SALT,  PEPPER AND CAYENNE ON A SHEET OF WAXED PAPER.

3.  BEAT AN EGG WHITE AND 2 TEASPOONS OF WATER IN SHALLOW BOWL.

4.  COAT FISH IN MIXTURE, DIP IN EGG-WHITE MMIXTURE THEN PRESS INTO NUTS TO COAT AND PLACE IN PAN.

5.  BAKE APPROXIMATELY 10 MINUTES UNTIL FISH IS BARELY OPAQUE AT CENTER WHEN TESTED WITH TIP OF KNIFE.

6.  SERVE GINGER MANGO CHUTNEY OVER FISH AND SERVE.

WASABI AND GREEN ONION MASHED POTATOES

3 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1 1/2 INCH CUBES

1 CUP WHIPPING CREAM

1/2 CUP BUTTER

2 TABLESPOONS WASABI PASTE

2 TABLESPOONS ASIAN SESAME OIL

1 CUP CHOPPED GREEN ONIONS

1.  BRING POTATOES TO A BOIL.  REDUCE HEAT TO MEDIUM AND COOK UNTIL TENDER ABOUT 15 – 20 MINUTES.  DRAIN WELL. 

2.  SIMMER CREAM, BUTTER AND WASABI PASTE OVER MEDIUM HEAT UNTIL BUTTER MELTS.  SEASON WITH SALT AND PEPPER.  KEEP HOT.

3.  HEAT OIL IN SMALL SKILLET OVER MEDIUM HEAT AND ADD ONION.  SAUTE UNTIL WILTED, ABOUT 3 MINUTES.  SET ASIDE.

4.  MASH POTATOES.  STIR IN HOT CREAM MIXTURE.  SEASON TO TASTE.  ADD GREEN ONIONS.  CAN BE MADE 2 HOURS AHEAD.  LET STAND AT ROOM TEMP AND REHEAT IN MICROWAVE, STIRRING OCCASIONALLY.  

NOTE:  You can make your own wasabi paste by placing 3 tablespoons of wasabi powder in a small bowl and stir in 1 tablespoon water.  Add more water a teaspoon at a time to form thick paste.