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Carmelized onions and fig tarts topped with brie

To serve 4-6
Pre-made pastry sheets – 2
Fig jam – 6 oz
Brie – 4” chunk or ½ a small wheel
Egg wash
1 Egg
1 Tbsp of water
Mix the above and keep aside.
Carmelized onions
2 Onions sliced thin. (Use white or red onions for the sweetest flavor)
1 Tbsp of sugar
1 Tsp of salt
On medium high heat, cook the onions and the seasonings in an open pan with a Tbsp of OO. Keep stirring to avoid sticking and over browning the onions. The onions should take about 15-18 minutes to turn a golden brown color.  It may a take a little longer depending on how much water is in the onions so keep an eye out. It’ll take a moment for the onions to go from a perfect carmelized state to a browned state and then to burn J
For the tarts;
Thaw as per directions on the back of the container and roll the sheets out. Using a cookie cutter, cut into desired sizes of round or square shapes. Brush them with the egg wash and bake them for about 10-12 minutes as per the heat requirements suggested on the box.
Top each tart with a Tbsp of carmelized onion and a tsp of your favorite jam (Figs or raspberries go best). Season with salt and pepper. Top with a chunk of brie and bake further for 5-6 minutes.
Serve hot or at room temperature.
Scallion cheese and lox phyllo cups

 To serve 4-6
Pre-made thawed Phyllo cups (3-4 pieces per person)
(You will find these in your grocer’s freezer)
Filling
1 tub (8-10 Oz of plain light cream cheese at room temperature)
2-3 slices of smoked salmon (lox)- chopped fine
Finely Chopped scallions – 1-2 Tbsp
Fresh chopped chives – 2 Tbsp
Capers roughly chopped- 2 Tbsp
Salt and pepper to taste
Mix all the above and chill in the fridge for atleast an hr.
Bake the phyllo cups in a preheated oven at 400 degrees for 7-9 minutes till they turn crisp.
Fill in a pastry bag or a zip lock bag and make a cone. Snip the edge off and fill the phyllo cups. 

Serve immediately.

Shrimp and lemongrass skewers


To serve 4-6
Medium to large Shrimps – 1 pound (3-4 pieces per person)
(De-veined and peeled, rinsed and patted dry with a paper towel.)
For the marinade
¾ -1 cup of coconut milk
2 Tbsp fresh chopped basil
2 Tbsp of lemongrass paste
Salt and pepper to taste
Cayenne or red chili flakes if you dare 😉
Mix all the above ingredients.
Marinade the clean shrimp in the marinade above for at least 30 min. Thread the shrimps (with the tail on for presentation) on wet skewers. Grill the shrimps on high heat on a lightly greased stove top grill pan or on an outdoor grill for 2-3 minutes on each side (you can brush extra marinade while switching sides) till they turn pink and opaque. 
Dressing for the shrimp
OO – 4 Tbsp
Fresh chopped basil – 1 Tbsp
Fresh chopped cilantro – 1 Tbsp
Lemongrass paste- 1 Tsp
Juice of ½ a lemon
Salt and pepper to taste
Shake it all up and serve as a dipping sauce or drizzle on top of the shrimps before serving.

Cherry tomatoes stuffed with curried crab meat

To serve 4-6
Cherry tomatoes- about 3-4 per person
Hollow out the tomatoes by cutting a thin slice on top and using a small baby spoon to remove the flesh and seeds.
Crabmeat salad
Cooked Crabmeat – 8-10 oz (Your preference of lump or claw. Fresh cooked crabmeat  is encouraged but canned works too if available)
2-3 Tbsps of Mayonnaise (Use only enough to incorporate all of the crabmeat)
Fresh chopped parsley – 2 Tbsps
Juice of ½ a lemon
Curry powder – 1-2 Tsp (As per your taste)
Salt and pepper to taste
Mix all the above and chill in the fridge for about an hr.
Fill the tomatoes with the crabmeat salad. Serve cold.


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