Thursday, November 10, 2011

Yesterday, Dean Six, the Executive Director of the American Museum of Glass in West Virginia asked for recipes to include in their fund raiser cook book that could include a link with the Carder Steuben Club or any other glass club of your choosing. So, Dean, here’s mine on behalf of my wife Susan, as it recently appeared in the Evansville Courier & Press newspaper.

Grassroots cook: Susan Shovers’ Amazing Garlic Dip
Almonds key for dips, pasta dishes

By Aimee Blume
Evansville Courier & Press
Posted October 25, 2011 at 6:41 p.m.

Grass roots cook

Photo by Aimee Blume

Aimee Blume / Special to the Courier Press Smokehouse almonds are the main ingredient in this creamy pesto-type dip, also featuring garlic and fresh parsley.

Photo by Aimee Blume

Susan Shovers

Earlier this summer Susan Shovers, usually known for her cheesecakes, gave me a recipe for a pesto-like dip based on garlic, fresh parsley and Blue Diamond Smokehouse Almonds.

She insisted that despite the fact it has four ingredients and requires no work more skilled than pushing the button of a food processor, it’s one of the most delicious and highly praised party dishes she’s ever made.

“I got the recipe from Sheilah Kaufman, who has been a guest lecturer at Kitchen Affairs,” she said. “It is in her cookbook ‘Simply Irresistible.’ I get raves. No one knows what’s in it to give the taste and texture.”

It certainly is scrumptious and less decadent than it might seem, especially if you use light mayonnaise. The bacon flavor of the almonds is unexpected and equally delicious on crackers or vegetable dippers. It would also make a wonderful sandwich spread or condiment for simply roasted meat, poultry or fish.

This recipe got me thinking about certain branded ingredients that seem to make whatever you add them to better. Smokehouse Almonds is one and Durkee French Fried Onions, Campbell’s cream of chicken soup, Good Seasons Italian dressing mix and Hidden Valley Ranch mix all fit that category.

With holiday parties coming up starting with Halloween, I’d love it if you’d share your favorite dishes made with these or other packaged ingredients that make whipping up a specialty a snap.

Susan Shovers’ Amazing Garlic and Smokehouse Almond Dip

Makes about 3½ cups

Ingredients

1 bunch of parsley, stems trimmed

4 cloves garlic

1 can of Blue Diamond Smokehouse almonds

– Mayonnaise (2 cups or whatever consistency you want)

Directions

1 Grind first three ingredients in a food processor until grainy and then add mayonnaise. Blend well.

2 Cover and refrigerate. Stir before serving. Serve with vegetables, crackers or chips.

www.cardersteubenclub.org

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

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