Appetizer's

Scandinavian Pickled Beets

• 1 cup cider vinegar
• 2 onions thinly sliced
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon peppercorns
• 1 bay leaf
• 4 cups ( 2 - 1 lb cans ) sliced or small
  whole beets, or both, reserve liquid.
  

In pan, combine all ingredients except beets
with 1 cup liquid from beets.Add beets. Bring
to the boil. For a sweeter pickle add more
sugar. Serve hot or cold.

For great pickled eggs add peeled hard boiled
eggs to the cooled beet pickling liquid. Let
eggs pickle for several days for color to the
yolk.

Beets, (without eggs) store well for several
weeks in the fridge. Store eggs, in liquid,
separate from beets, also in the fridge.

Makes 12 servings.

Spring Crudité Dip

A beautiful bright green dip fresh as Spring
for a delightfully fresh taste and beautiful
presentation. Don't save this only for Spring,
though. It is delightful during the summer
months, as well, when we're looking for lighter
food that uses the fresh produce of the season.

INGREDIENTS:

• 1 cup packed fresh Cilantro Leaves
• 2 tablespoons Extra-Virgin Olive Oil
• 1 Garlic clove, pressed
• 2 tablespoons fresh Lime Juice
• 1 tablespoon Dijon Mustard, or to taste
• 1 cup Mayonnaise

GARNISH:

whole fresh Cilantro leaves

DIRECTIONS:

1. Wash and dry cilantro and, in a blender,
   purée with oil, garlic, lime juice, and
   mustard until smooth.
   


2. Stir purée into mayonnaise and season with
   salt and pepper. Refrigerate until serving for
   flavors to meld. May be made up to this point
   one day ahead.
   


3. Serve this dip with a selection of fresh
   baby vegetables
   

PRESENTATION SUGGESTIONS:
Serve in a hollowed out red cabbage for a
dazzling display


SERVES: 12