Menu for 8

Grapefruit Cosmos and Rosemary Lemon Drops*
Hot Crab and Artichoke Dip*
Goat Cheese & Blueberry Lavender Chutney Crostini*
Strawberry & Spinach Salad with Sweet Onions and Poppy Seed Vinaigrette*
Oven-Roasted Smoked Sablefish with Sweet Onion Glaze*
Roasted Red Potatoes or Rice Pilaf
Steamed Fresh Asparagus
Chocolate Fondue with Fresh Fruit and Pound Cake

* Recipe follows

All recipes by Chef Kathy Casey

Grapefruit Cosmo

Makes 1 drink

1 1/2 ounces Absolut Ruby Red grapefruit vodka
1 1/2 ounces Dish D'Lish Classic Cosmo Cocktailor ™
Garnish: grapefruit zest or frozen cranberry

Fill a cocktail shaker with ice. Add liquor and Cocktailor. Cap and shake vigorously. Strain into a martini glass. Garnish with grapefruit zest or cranberry.

Rosemary Lemon Drop

Makes 1 drink

1 sprig fresh rosemary
1 1/2 ounces vodka
1 1/2 ounces Dish D'Lish Lemon & Lime Sour Cocktailor ™
Garnishes: super-fine sugar rim and tiny sprig of rosemary

Bend and drop rosemary into a cocktail shaker. Fill with ice and add liquor and Cocktailor. Cap and shake vigorously. Strain into a sugar-rimmed martini glass. Garnish with rosemary.

Hot Crab and Artichoke Dip

Makes 8 servings

1/2 (8-oz.) package cream cheese
1 cup mayonnaise (Note: do not use reduced-fat)
1/3 cup small-diced onion
1/2 cup thinly sliced green onion
1/2 tsp. hot sauce
1 1/2 tsp. minced garlic
1 (6-oz.) can Portlock Dungeness Crab, drained well
1 (14-oz.) can or jar artichoke hearts, drained and chopped
1 1/2 cups shredded parmesan
Garnish: minced fresh parsley or thinly sliced green onions

Cream the cream cheese till soft, then beat in the mayonnaise. Do not overmix. Fold in remaining ingredients, except garnish. Transfer to a 6-cup ovenproof serving dish, and smooth out.
When ready to serve, bake in a preheated 425°F oven for about 10 – 12 minutes or until heated through and just starting to bubble around the edges, and cheese is melted. Garnish and serve with crostini, crackers or French bread.

Goat Cheese & Blueberry Lavender Chutney Crostini

Easy Crostini (recipe follows) or crackers
1 jar Dish D'Lish Goat Cheese & Chive Spread
1 jar Dish D'Lish Blueberry Lavender Chutney
Garnish: tiny sprigs of fresh thyme

Spread your favorite crostini or cracker with cheese spread and top with chutney. Garnish each with a tiny piece of fresh thyme.

Easy Crostini

Recipe can be multiplied as needed. Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp in a hot oven for a couple of minutes.

Makes about 40 crostini

1 long, skinny French baguette, sliced on bias into 1/4-inch slices
Olive oil
1 teaspoon Dish D'Lish French Seasoning Salt

Preheat oven to 400°F. Lightly brush baguette slices with olive oil. Place bread in a single layer on baking sheets, sprinkle with seasoning, and toast until just crispy. Let cool before storing.

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed Vinaigrette

Makes 8 servings

Vinaigrette

1/2 cup Dish D'Lish Cranberry Vinaigrette Dressing
2 tablespoons honey
2 teaspoons poppy seed

Salad

3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion
1/2 cup sliced almonds, toasted

In a large bowl, whisk together dressing, honey and poppy seed. Add t he berries, spinach, and onion and toss well. Sprinkle with almonds.

Chef’s Note: You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled halibut.

Adapted from Kathy Casey's Northwest Table, Chronicle Books

Oven-Roasted Smoked Sablefish with Sweet Onion Glaze

Makes 8 servings

8 (8-oz.) portions Port Chatham Smoked Sablefish, thawed according to package directions
2 tablespoons olive oil
2 teaspoons Dish D'Lish ™ French Seasoning Salt
1 cup Dish D'Lish ™ Sweet Onion Rosemary Sauce
Garnish: fresh rosemary sprigs & warmed Dish D'Lish Sweet Onion Rosemary Sauce

Preheat oven to 450°F.

In a large bowl, toss fish with olive oil. Place fish, skin side down, on a lightly pan-sprayed rimmed baking sheet. Sprinkle the top of each piece of fish with 1/4 teaspoon of the seasoning. Spoon 2 tablespoons sauce over each piece of fish.

Roast fish in preheated oven until just done through, about 12 minutes, depending on thickness of fish.

When done, transfer each portion to a warm dinner plate. Garnish with rosemary. Pass any extra warmed sauce if desired.