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Featured Recipe...
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LAVENDER LEMONADE
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Carmelized Onion and Sour Cream Spread
Description
Our olivewood spreader works great for spreading this flavorful treat.
Ingredients
At a glance
Cuisine
Cooking Method
Difficulty
Course/Dish
Makes
6-8 Servings
3 TBL plus 1/3 C. Olive Oil
1 Large Red Onion, Thinly Sliced
1 Large Red Bell Pepper, Thinly Sliced
1/2 Fennel Bulb, Cored, Thinly Sliced
2 TSP Herbes de Provence *
1 TSP Sugar
8 Garlic Cloves, Finely Chopped
1/3 C. Sour Cream
1 TBL Drained Capers
*Available from Essence de Provence in the kitchen section.
Methods/steps
Heat 3 TBL oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionaly, about 12 minutes. Uncover; saute' until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.
Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.
Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.
Makes 6 to 8 servings.
Bon Appetit
September 1999