On Thu, 08 Feb 2007 14:36:23 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>I'm going to an open house on 2/18 to bid farewell to a neighbor that is
>moving. 3 other neighbors are hosting it for her. When I did the RSVP I
>asked if I could help in any way or bring something. One of the hostesses
>said if I wanted to bring something special or especially tasty to bring it
>along. Otherwise just bring myself. The hosts are all foodies and I'd
>like to take something. I can't really think of much that will wow them.
>I'm thinking about a brie/gorgonzola/roasted red pepper torte served with
>peppered water crackers but I have done it to death. It's a popular item
>but I want something different.
>
>I've made both of these apps below. Both are good and do well for large
>groups. They are not messy either. See what you think. Any other
>suggestions are most welcome.


Fig And Walnut Tapanade

1 cup chopped dried black mission figs
1/3 cup water
1/3 cup chopped/pitted kalamata olives
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers, drained and coarsely chopped
1 1/2 teaspoon chopped fresh thyme leaves
salt
fresh ground black pepper
1/2 cup toasted and chopped walnuts

In a medium saucepan combine chopped figs and water. Cook over medium
heat, stirring occasionally until liquid has evaporated and figs are
soft. About 7 minutes.

Transfer figs to a mixing bowl. Add olives, olive oil, balsamic
vinegar, capers, and chopped thyme. Mix and add salt and pepper to
taste.

Refrigerate for 24 hours. (up to 3 days)

Bring to room temperature and mix in chopped walnuts.

Serve with Kefalograviera cheese slices on thin slices of French
Baguette bread.

Other Greek cheeses will work as will Manchego or Blues.

Do NOT serve cold.


Lou

On Sat, 10 Feb 2007 19:59:52 GMT, Lou Decruss >
wrote:

>On Thu, 08 Feb 2007 14:36:23 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>
>>I'm going to an open house on 2/18 to bid farewell to a neighbor that is
>>moving.

Plans snipped
>
>Fig And Walnut Tapanade
>
Delicious looking recipe snipped (and saved)

>Lou

Thank you Lou,
This looks great, I can't wait to try it.

Koko
--
New blog in progress
http://kokoscorner.blogspot.com

A Human being on the net

On Sat, 10 Feb 2007 19:07:35 -0800, Koko >
wrote:

>On Sat, 10 Feb 2007 19:59:52 GMT, Lou Decruss >
>wrote:
>
>>On Thu, 08 Feb 2007 14:36:23 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>>
>>>I'm going to an open house on 2/18 to bid farewell to a neighbor that is
>>>moving.
>
>Plans snipped
>>
>>Fig And Walnut Tapanade
>>
>Delicious looking recipe snipped (and saved)
>
>>Lou
>
>Thank you Lou,
>This looks great, I can't wait to try it.
>
>Koko

Thanks Koko. I hope you can find Kefalograviera. I wouldn't try
serving it without the cheese. Here's a link about Greek cheese with a
good photo gallery link down the page.

http://greekfood.about.com/od/greekc...boutcheese.htm

If you use manchego make sure you use aged as opposed to semi-firm.

Don't expect people to stuff themselves with this like cocktail
wienies or meatballs in grape jelly. <eg> As much as I like it, two
or three is about all I will eat.

Good Luck,

Lou

On Mon, 12 Feb 2007 16:18:51 GMT, Lou Decruss >
wrote:

>On Sat, 10 Feb 2007 19:07:35 -0800, Koko >
>wrote:
>
>>On Sat, 10 Feb 2007 19:59:52 GMT, Lou Decruss >
>>wrote:
>>

>>Thank you Lou,
>>This looks great, I can't wait to try it.
>>
>>Koko
>
>Thanks Koko. I hope you can find Kefalograviera. I wouldn't try
>serving it without the cheese. Here's a link about Greek cheese with a
>good photo gallery link down the page.
>
>http://greekfood.about.com/od/greekc...boutcheese.htm
>
>If you use manchego make sure you use aged as opposed to semi-firm.
>
>Don't expect people to stuff themselves with this like cocktail
>wienies or meatballs in grape jelly. <eg> As much as I like it, two
>or three is about all I will eat.
>
>Good Luck,
>
>Lou

Thanks for the link. I cruised by there and bookmarked it.

Koko, who is still yet to have a grape jelly meatball.

--
New blog in progress
http://kokoscorner.blogspot.com

A Human being on the net