FAVORITE RECIPES FROM INGRID

Turkey Cranberry Wreath

2 packages (8 oz each) refrigerated crescent rolls or pizza dough
½ cup mayonnaise
2 tbl sp honey dijon musterd
½ teasp coarsely ground black pepper
2 cups cooked turkey chopped (about 12 oz) - left over or bought at Deli
½ cup celery, sliced
3 tbl sp fresh parsley, snipped
½ cup dried cranberries
1 cup shredded Swiss cheese (or Cheddar)
¼ cup chopped walnuts or pecan nuts
1 egg separated

Preheat oven to 375 gr. F (180 gr. C).

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a large round greased cookie sheet. Corners of wide ends will touch and points will extend 1" beyond the edge of the sheet. Arrange remaining 8 triangles in center, matching wide ends. Seal seams usng a small dough roller. (points will overlap in center, do not seal).
Measure mayonnaise, mustard and black pepper in bowl. Chop turkey, slice celery, snip parsley. Add turkey, celery, nuts, cheese, parsley and cranberries to bowl. Mix well. Scoop filling over seams of dough, forming a circle.
Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last ends under first.
Separate egg. Beat egg whites lightly and brush over dough.
Bake 25-30 minutes or until golden brown. Can be eaten warm and cold.

Avocado a la Ingrid (4 pers.)

2 avocado’s, 1 thick slice ham (100 gr.) diced, 2 tb sp sour cream, 2 tb sp. Lime juice, ½ tb sp tomato ketchup, 1 teaspoon of minced onion, cayenne pepper, tabasco, salt (decoration: olives and red pepper)
Cut two ripe avocado’s in halves. Take out seed and cut avocado meat in 1/4 “ cubes.
Sprinkle lime juice on the inside of the half peels. Put the rest of the juice with the cubes in a bowl.
Mix ham and avocado. Add sour cream, tomato ketchup, onion, cayenne pepper, salt and tabasco. Make sure it is a little bit spicy.
Fill avocado halves with the mixture and decorate with olives and red pepper.

Hammousse & tomato tapenade    

for the mousse: 100 g lean ham cubed, 100 g cream cheese softened, 100 ml fresh cream, pinch paprika powder, 1 sjalot minched, salt & pepper. Mix ingredients in blender. Keep apart.

for the tapenade: 1 jar dried tomatoes in oil - drained, 1 clove of garlic, 40 g pine nuts, 40 g Parmesan cheese grated. Decoration: cherry tomatoe

Mix ingredients and add some oil from the jar to make the mixture smooth.

Put both mixtures in 2 plastic bags and cut off a little corner.

Put layers of both mixtures in a nice glass. Decorate with cherry tomatoes.

Trio of Salmon               

500 g smoked salmon, 1 boiled egg, 100 g sellery salad, 1 avocado, creme fraiche 2 x 1 tablespoon, 15  small capers, 1/2 tbl sp olive oil, salt, pepper, fresh lime, tabasco, 1 teasp. mustard

Cut avocado in little cubes and sprinkle with 1 teaspoon squeezed lime, add a few drops tabasco, pinch salt and 1 tblsp creme fraiche. Set aside.

Take two little round cups and spread a slice of smoked salmon in each. Put 1/4 of the avocadomix in one slice and 2 tablespoons of the celery salad in the other slice. Fold the sides over the mixtures and turn the balls over on a plate. Repeat this another 3 times.

Cut the rest of the salmon in small pieces. Dice the boiled egg and add to the salmon. Add the capers, the mustard and the creme fraiche and mix together. Smooth it with some olive oil and add some fresh ground pepper if needed. Make balls.

Put the 3 different balls on a plate and decorate with a slice of lime and some dill.