Crabmeat Avocado Shooters

 This light, refreshing starter is an explosion of flavors that will set the mood for

 any occasion.

2 cup(s) Clamato (tomato-clam cocktail)

1/2 cup(s) tomato juice

1/2  red bell pepper, finely chopped

1/2  orange bell pepper, finely chopped

1/2  green bell pepper, finely chopped

1 ear corn grilled or roasted, kernels removed

1 firm-ripe Hass avocado, finely chopped

1/4 cup(s) chopped cilantro

2 clove(s) garlic, crushed through a press

2 tablespoon(s) fresh lime juice

2 tablespoon(s) cider vinegar

1 1/2 teaspoon (s) chili oil

1 1/2 teaspoon(s) kosher salt

1 teaspoon(s) ground cumin

1 teaspoon smoked paprika

1 teaspoon(s) freshly ground pepper

1 pound(s) jumbo lump crabmeat

thinly sliced green onion for garnish

In a large pitcher or bowl, combine all ingredients except crab. Cover and refrigerate until ready to serve. To serve, place mixture in small cocktail, juice glasses or small boat like dishes. Top with chunks of crabmeat and garnish with sliced green onion, if desired.
Serves 10 – 12

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½ cup finely crushed ginger cookies
2 tablespoons butter, melted
1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar

1 tsp vanilla

1 egg

Butter, for greasing

Special equipment: mini muffin tin

Preheat the oven to 350º F.

Combine the crushed ginger cookies and the melted butter. Place a tightly packed teaspoon of the cookie mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, sugar, vanilla and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 tbsp of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, top each individual with fresh fruit coulis and serve.

Serves 12

Fresh Fruit Coulis

2-3 tbsp powder sugar

1-2 cups very ripe fresh fruit, such as strawberries, raspberries, blackberries, peaches…

Option: for added flavor, mix in 1-2 tsp orange juice, or fruit flavored liqueur.

Place the fruit in a mixer or food processor/blender.

Pulse to break up fruit.

Add powder sugar and mix to form a puree. Add liqueur, mix.

Remove to a container & chill until required.

If the fruit contains seeds, push the fruit through a sieve to remove them before chilling.

3 Mandarins

½ cup fat-free ranch dressing

1 tbsp. honey

10 oz. fresh spinach, stem trimmed, rinsed, drained

1 green apple, unpeeled, cored, thinly sliced

1/3 sliced red onion, separated into rings

S & P to taste

Peel Mandarins and section over bowl, reserving juice (about 2 tbsp).

Combine juice, salad dressing and honey. In a large bowl, combine fruit sections with remaining ingredients.

Toss well with dressing mixture.

Makes 5 serving