Snack Attack

Anita Appetizer, Cheeses, Dessert, Fruits, Gluten Free, Legumes, What's Cooking 3 Comments

Snack Quattro
Need I say more?  I don’t know about you, but I am a grazer.  In fact, my favorite meal is a mezze type of meal, small bites, a bunch of appetizers and other snacks.  Not that I can’t decide on what to eat, but more of a non commitment issue to one entree per se.   So while my kids snack all day on some of their favorites, I want to share some of mine with you.
Dessert first, why not? (actually, moving the picture to the bottom was too much work!).   So, I can’t say that I have a sweet tooth really, but on occasion I do crave some sugar.  This is real simple and stays well in the refrigerator for a week, also makes for a great little gift (mother’s day maybe).  

Chocolate covered Grapes
4 oz semi sweet chocolate (your favorite)
12-15 green grapes, washed and well dried
Powdered sugar (optional)

Melt the chocolate in a double boiler, let cool for 5 minutes.  Using skewers, stick a grape on the end of the skewer, dip in chocolate and let it dry half way, then roll it in powdered sugar and slide off the skewer. Use flower foam to stick all the skewers in it during the drying time.
Almond Cranberry covered Goat Cheese
6 oz goat cheese
1/4 cup almond slivers
1/4 cup cranberries
Butter lettuce and/or Mustard Greens for wrap (substitute with your favorite green)
Honey to drizzle (optional)
Mix the the almond and cranberries in a bowl.  Cut the goat cheese in small chunks and roll them in the mixture until well covered.  Serve with the greens or refrigerate for later. Tip: Almonds lose their crunch after a while.  I suggest using the cheese within the same day of making it.
Lupini Duo
Salted Lupini beans
1 cup dried lupini
2 cups water
1 tsp sea salt per 2 cups of water
Lupini is a legume that is a very popular snack in the Mediterranean.  However, it is bitter and needs to be soaked in salted water for a few days to remove the bitterness.  It’s really yummy, and a good source of protein, second only to soy. In fact, lupini beans have made it into the Saveur Top 100 in 2010! 
So here’s how to make them edible.  Soak the beans in salted water overnight. The next day, drain the water, rinse the beans and make a new salted water solution.  Add beans, and bring it to a boil. Let it simmer for 7-10 minutes.  Drain water and soak again in salted water.  Change water twice a day and do this for a couple of days.  Taste a bean.  If you taste any bitterness,  Soak again for another day, changing water twice a day. (I know I know.. but it’s yummy!).  Serve with salt and a cool drink.

Wine soaked Apples
Golden Delicious Apple, peeled and sliced (or any red variety)
Your favorite wine (I love HOCHAR from Ch√Ęteau Musar, a great Lebanese wine)

Soak sliced and peeled in your glass of wine.  Let it soak the wine for at least an hour before you eat them.  It’s going to be hard not to reach for those tinted slices.

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