NEW
RECIPES FOR 2009
HORSERADISH
CHIVE BUTTER
Gourmet
| May 1990
Can be prepared in 45 minutes or less but requires additional
unattended time.
1
1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons drained bottled horseradish
2 tablespoons minced fresh chives
In
a small bowl cream together the butter, the horseradish, the
chives, and salt and pepper to taste. Let the butter stand,
covered, in a cool place for 1 hour to allow the flavors to
develop. Serve the butter with grilled meat
BLUE
CHEESE AND CHIVE DRESSING
Gourmet
| October 2003
Use this dressing on crisp lettuce or omit the buttermilk and
serve it as a dip with crudités.
Makes about 1 1/4 cups
1/2
cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/4 cup fresh flat-leaf parsley leaves
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
1/8 teaspoon black pepper
Blend
buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic,
and salt in a food processor until smooth.
Add parsley and pulse until chopped. Add blue cheese and pulse
until cheese is incorporated but dressing is still slightly
chunky. Transfer to a bowl and stir in chives and pepper.
Dressing keeps, covered and chilled, 1 week.
GREEN
GODDESS-CHIVE DRESSING
Bon
Appétit | March 1997
Old-fashioned
green goddess dressing tastes as good today as it did back in the
twenties, when it was invented. It's a delicious partner for mixed
greens, chicken salad, cold poached salmon and sliced tomatoes.
Yield: Makes 1 1/3 cups
1/2
cup mayonnaise
1/2 cup sour cream
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 tablespoon tarragon white wine vinegar
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon sugar
1 teaspoon Worcestershire sauce
Combine
all ingredients in blender and blend until smooth. Season dressing
to taste with salt and pepper. (Can be prepared 3 days ahead.
Cover and refrigerate.)
