A few recipes to make at home

Posted: January 30, 2013

Star staff report

The following recipes were provided by Six Star Catering.

Marinated Feta, Olive, English Cucumber and Mint Pic

2 teaspoons  fennel seeds

2 teaspoons  orange zest

3 tablespoons  fresh orange

juice

1 teaspoon  freshly ground black

pepper

4 ounces  feta cheese,

cut into 24 (12-inch) cubes

24  6-inch wooden skewers

24  fresh mint leaves

12  pitted green olives, halved

14 large English cucumber, seeded and cut into 12-inch chunks

Combine fennel seeds, orange zest and juice, and pepper. Gently stir in the feta and marinate for one hour at room temperature or up to 3 hours in the refrigerator. (Marinate overnight to save time.)

To assemble, place one mint leaf on a skewer, about 34-inch up, add one olive half and one cucumber chunk. Place one cube of feta on the end. These can be made several hours in advance and stored in the refrigerator until ready to serve. Bring to room temperature before serving.

Russian Salad

12 small can tuna 

2 hard boiled eggs

2 potatoes

1 red pepper

1 carrot

14 cup frozen peas

4 tablespoons mayonnaise

12 lemon

Salt and pepper to taste

Cook potatoes with skin. When they are tender, let them cool, peel and cut into small cubes.

Peel the carrots and boil in salted water until tender. Let cool and cut into small cubes.

Mix the potato, carrot, peeled and chopped eggs (or grated), diced red pepper and peas. Season and add the drained tuna and a squeeze of lemon juice. Finally, add mayonnaise. Mix well and serve or refrigerate tightly covered.

Roquefort Grapes

13 cup Roquefort cheese

78 cup cream cheese

30 red seedless grapes washed and dried

114 cup pecans

Preheat oven to 350 and scatter pecans on baking sheet;  toast until browned;  set aside to cool.

In food processor add the Roquefort and cream cheese and cream till smooth. Transfer to a bowl and add the grapes; toss with spatula to cover the grapes in cheese.

In small processor, chop pecans. Place them on a sheet pan and drop individual grapes onto the pecans a few at a time, shaking the baking sheet around to cover the grapes with the pecans. Place on parchment paper in a container and chill until ready to serve.