Thursday, November 17, 2011

First off some additions to finding resources on Carder Steuben. Tom Dimitroff of Corning says:

Hi,

My book, “Frederick Carder and Steuben Glass: American Classics” has a biblioghraphy that might be of help.

Tom Dimitroff

Then Neal O’Donnell of Corning critiques the amount of garlic in the Blue Diamond dip recipe

Alan – just a note on the “Blue Diamond” dip/spread. I like garlic, but the 4 cloves is far too much, especially if the cloves (we used to call them “toes”) are large. I was fool-hardy when testing the recipe and used three fat cloves. One would have done the flavoring part nicely I now realize. (And you want to drop them in the feed tube with the motor running and process them before you add the almonds and the parsley).

Count Dracula will never darken my door at least until the garlic wears off. I used about 2 cups of “light” mayo but after tasting the result, I added at least a cup or more of Greek yogurt to mitigate the very strong garlic flavor. For what it is worth.

And I’d suggest putting a dab of the mixture on a thin slice of English cucumber or on a low-sodium cracker. It is also good as a dip with celery sticks that have been lightly peeled to remove the major “strings.”

Neal O’Donnell, local food writer

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2012 Carder Steuben Club annual Symposium will be held at The Corning Museum of Glass in Corning, NY from September 20-22, 2012.