Interclub Recipe Exchange

Carolyn's Hazelnut Salad
2 TB honey
3 TB balsamic vinegar
1 chopped shallot
4 TB hazelnut oil (Rapunzel)

Toasted hazelnuts, halved or slightly crushed (or any toasted nut)
Frisee endive, mixed greens, or romaine greens (Trader Joe's organic)
One or two oranges (sectioned into two and then sliced widthwise)

Penne Antipasto Salad
Trader Joe's mozzarella antipasto with artichokes & sundried tomatoes (drained)
Sundried tomato pesto (Trader Joe's, Nugget Market, etc.)
Kalamata olives, sliced or chopped
Penne pasta
salt
optional: toasted pine nuts, sliced onions, tomatoes, feta

Yummy Dip (contributed by Dawna Sampson of Folsom Park)
1/2 to 3/4 cup of apricot, pineapple or a mix of the two jam.
8 oz cream cheese
Blue Diamond smokehouse almonds chopped up (it takes about 1/2 of the can, but it is what you prefer)
green onions (about 1/2 cup diced up)
1/2 tsp curry powder

Spread the cream cheese on a platter (the size of a large plate or mini casserole dish). Add the curry powder to the jam. Spread the jam mixture on the cream cheese. Sprinkle the almonds & the onions on top. This is important, serve with Fritos Corn Chips. Yummy!

Tel Kadayif with walnuts
750 gr. tel kadayif (pastry made into thin long thread-like strips; available at Turkish stores; In Davis International Market at East 8th street)
1 1/2 glasses* of butter
2 glasses* of walnuts

Syrup:
4 1/2 glasses* granulated sugar
3 3/4 glasses* water
1 teaspoons lemon juice

* "glass" = turkush simple measurement system; means water drinking glass about 200 ml

Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over evenly and spread the other half of the kadayif on top. Sprinkle melted butter over and place in moderate oven to bake for 40 minutes.

Syrup: Meanwhile, put the granulated sugar, the water and lemon juice into a saucepan and boil until moderately thick. When golden brown, take kadayif out of oven and sprinkle boiling syrup over immediately. Cover and allow to cool. When cool, place a plate large enough over the top of the pan and transfer kadayif onto the plate by turning it upside down.