Food for All Seasons

Here are a couple of recipes you may wish to try. Experiment with your own favorite ingredients.

Simply place the wonton wrappers in the bottom of a mini cupcake pan then bake in the oven for 7 to 9 minutes until crisp and slightly brown.

Fill the won ton cups with chopped cucumber, cream cheese, smoked salmon and dill.

You can actually fill these cups with any number of things. Perhaps try soft goat cheese with fig jam and walnuts with a sprig of thyme for a garnish.

6 medium sized squid (about 4 to 5 inches long)

1/2 cup dry cornbread stuffing mix

1 cup hot water

1/2 cup cooked bulk sausage, drained

1 clove garlic

1/2 teaspoon dried oregano

flour, salt & pepper for dredging

Peanut oil for frying squid

Lemon Juice

Clean the squid well inside and out. Mix togeher the stuffing mix, hot water and sausage. Set aside. Mince the garlic clove and add that and the oregano to the sausage stuffing mixture. Taste it and add salt & pepper to taste.

Stuff the squid with the sausage mixture. Don't overstuff. Dredge the squid in the flour. Heat oil to medium high in a nonstick skillet. Fry the squid just a couple of minutes on each side until golden brown.

Squeeze lemon juice over the top and serve as appetizers or on a bed of spring greens drizzled in olive oil and lemon juice.

Tea and Food Pairings
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