Curry Chicken Salad in Filo Cups

Curry Chicken Salad in Filo Cups
Ingredients
1lb Chicken, cooked and diced
1/4 cup Red Onion-finely diced
1/4 cup Celery-finely diced
1/4 cup Seedless red grapes-cut in half
3 tbsp Sour Cream
1/2cup+ 1 tbsp Curry Mayo (recipe included)
1/4 tsp Salt & pepper
1 box Filo Tart Shells

Curry Mayo:
1 cup Mayo
1/2 tsp Fresh garlic peeled and minced
1 tsp Dijon Mustard Extra Strong
1 1/2 tsp Curry Powder
1/4 tsp Fresh lemon juice
Preparation
Curry Mayo:
1. Puree Garlic
2. Juice lemon
3 Combine all ingredients and mix well
Chicken Salad:
1. Dice cooked chicken, celery, onion, slice grapes in half
2. Combine all ingredients except greens and chutney, and mix well
3. Place a dollop of chicken salad in buttered filo shells. Garnish with a grape and serve.


Recipe by Bethany Hewitt
Southern Graces Indulgent Catering

Smoked Salmon Lollipops

Smoked Salmon Lollipops
• 1/4 cup poppy seeds
• 4 ounces chopped smoked salmon
• 4 ounces cream cheese
• 2 tablespoons minced scallions with some green parts
• 1 tablespoon capers, well drained
• 1 tablespoon fresh lemon zest
• Course salt and freshly ground white pepper
• 4 ounces thickly sliced smoked salmon
Line a small baking sheet with parchment paper. Set aside.
Place the poppy seeds in a small bowl and set aside.
Combine the chopped salmon, cream cheese, scallions, capers, and lemon zest in the bowl of a food processor
fitted with the metal blade and process to combine well. Taste and adjust the seasoning with salt and pepper.
Roll mixture into 1-inch balls and place onto the prepared baking sheet and place the sheet in the refrigerator
for 30 minutes, or until the rounds are firm to the touch.
Working quickly, wrap a smoked salmon slice around the ball to enclose it. (If the round gets too soft, return it
to the refrigerator to firm up.) Place a lollipop stick in the center of each salmon-covered round.
Dip each lollipop into the reserved bowl of poppy seeds. Return the lollipops to the parchment-lined baking
sheet and refrigerate until ready to serve. See not below to freeze.
Serves: 6
You may also freeze the lollipops. Place the pops, sticks straight up, in a single layer in the freezer and
freeze for about 2 hours, or until hard. Once hard, you can store the pops, in layers separated by freezer paper,
if necessary, on their side in a freezer-proof container. When ready to serve, thaw the pops in a single layer,
sticks straight up.

Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
]

Espresso Tiramisu

Espresso Tiramisu

¼ cup coffee liqueur
¼ cup water
2 tablespoons espresso powder
6 tablespoons confectioners’ sugar
1 package of Ladyfingers
8 ounces mascarpone cheese
½ cup heavy cream
2 teaspoons ground chocolate
1. Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioner’s sugar in a glass measuring cup until smooth. Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
2. Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners’ sugar into the mascarpone until smooth. Take care not to over-beat it or the mascarpone will be grainy. Using the same beaters, beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
3. To assemble the tiramisu: Crumble half the soaked ladyfingers into mini martini glasses. Spoon the mascarpone mixture over the ladyfingers and press. Spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces. Repeat with the remaining ladyfingers and mascarpone mixture. Sprinkle ½ teaspoon ground chocolate over each tiramisu, cover with plastic wrap, and refrigerate before serving.

Orange Marmalade Glazed Pork Tenderloin

Orange Marmalade Glazed Pork Tenderloin
Prep Time : 15 minutes
Cook Time : 15 – 20 minutes
INGREDIENTS:
• 2 pork tenderloins
• Whole cloves (about 1 teaspoon)
• ½ cup honey
• ¼ cup orange juice
• ¼ orange marmalade
• 1 cup packed brown sugar
• 2 tablespoons Dijon-style mustard
• 1 tablespoon of chiffonade fresh mint
PREPARATION:
1. Clean the pork tenderloin and dry. Season pork tenderloin with kosher salt and fresh ground black pepper. Pan sear, or grill the pork tenderloin, turning on all sides until evenly seared. Place pork in a shallow roasting pan.

2. For glaze, in a medium saucepan, stir together brown sugar, honey, orange marmalade, orange juice, and mustard. Cook and stir over medium heat until sugar dissolves. Brush glaze over pork. Bake, uncovered, for 15-20 minutes or until meat thermometer registers 130 degrees F. Let stand 5 minutes before serving.

4. Reheat the remaining glaze, and add the fresh mint. Serve with pork. Makes 4-5 servings.


Recipe by Christopher Hewitt

Rosemary Pecan Chicken Tenders

INGREDIENTS:
1 pound chicken tenders or boneless chicken breasts
3 Tablespoons melted butter
1 cup pecans, grated in food processor
2 tablespoons of chopped fresh rosemary
1 cup grated parmesan cheese
3 tablespoons Extra Virgin Olive Oil

Dipping Sauce:
Dijon Mustard
Ktichens on the Square Tart Cherry Preserves
Brown sugar to taste

PREPARATION:
Grate cheese with microplane adjustable grater. Mix cheese and pecan crumbs in medium stainless bowl and set aside. Melt butter in batter bowl and set aside. Pound chicken with Meat Tenderizer. Place chicken in batter bowl to coat with butter, then coat chicken with pecan mixture and set aside. Preheat oil in skillet over medium high heat. When pan is hot, carfully place coated chicken in a single layer. Do not touch chicken until first side is browned – then flip over and brown other side. (Approximately 2 minutes per side depending on thickness.)
For dipping sauce, combine ½ cup of preserves with ¼ cup of Dijon mustard and 2 teaspoons of brown sugar. Whisk together to combine. Serve with chicken and enjoy!