Category: Appetizers

English Pub Spread

English Pub Spread

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Course Appetizer

Ingredients
  

  • 250 g cream cheese
  • 250 g cold-pack cheddar cheese (usually Imperial brand)
  • 50 ml butter softened, ¼ c
  • 5 ml Worcestershire sauce 1 tsp
  • 5 ml horseradish 1 tsp
  • 2-3 drops Tobasco
  • 1 ml black pepper ¼ tsp
  • 50 ml ale brown ale preferred, ¼ c
  • 2 ml garlic crushed, ½ tsp

Instructions
 

  • In a food processor, blend all ingredients together until smooth. Add more beer if the mixture seems too thick.
  • Pack in ceramic crock or bowl, garnish top with a sprinkle of paprika and some chopped walnuts, if desired.
  • Cover, and chill for at least an hour before serving.

Keto Tzatziki

Keto Tzatziki

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Ingredients
  

  • 1.5 c Sour Cream high fat content, if you can find it
  • 1 medium Cucumber grated and squeezed to drain
  • 3 cloves Garlic finely diced
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Fresh Dill finely minced
  • 2 tsp Salt

Instructions
 

  • Place all ingredients in a large bowl and stir together.
  • Chill in the refrigerator for at least 1 hour. For best results let it chill overnight so the flavors have time to develop.

Mark’s Guacamole

Mark’s Guacamole

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Ingredients
  

  • 6 avocados ripe
  • 1 yellow onion small, finely diced
  • 4 cloves garlic minced
  • 4 Roma tomatoes diced
  • 1 fresh cilantro bunch, finely chopped
  • 1 serrano pepper seeds removed and finely diced, or more to taste
  • 2 limes juiced
  • 1 tsp salt

Instructions
 

  • Slice avocadoes, remove pit and skins, place in large bowl.
  • Mash avocado with a fork until it reaches desired consistency. I prefer it fairly chunky.
  • Add remaining ingredients and stir together. Adjust salt or lime as desired.
  • Serve, although it gets better after an hour or more in the fridge.

Mark’s Salsa

Pico de Gallo

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Ingredients
  

  • 1 c red onion chopped
  • 2 cloves garlic minced
  • 1 serrano pepper seeded and finely chopped
  • 2 Tbsp lime juice or juice of two limes
  • 4 Roma tomatoes seeded and chopped, or 5
  • 1 bunch cilantro finely chopped
  • 1 tsp salt

Instructions
 

  • Combine onion, garlic, pepper, and lime juice. Let sit 5 minutes.
  • Add tomatoes, cilantro, and salt. Cover with plastic wrap, and let sit in the fridge at least 15 minutes, up to 3 hours for best flavour. Drain excess water before use.

Blue Cranberry Sauce

Blue Cranberry Sauce

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Ingredients
  

  • 1 12 oz bag cranberries
  • 1 c water
  • 1/2 c sugar or erythritol / monksfruit
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 2 c blueberries

Instructions
 

  • Wash and pick over cranberries. Place in saucepan with water and sugar. Bring to a boil, then reduce heat, stir, and simmer for 10 minutes or until cranberries burst.
  • Slightly mash the cranberries with the back of a wooden spoon until all skins are broken. Add cinnamon, nutmeg, and allspice. Mix well.
  • Remove from heat, and mix in the blueberries. Stir, breaking up some of the blueberries, but don't over mash them. Sauce will thicken as it cools.
  • Transfer to a bowl and let cool slightly before covering with plastic wrap and refrigerating until chilled.

Keto Cinnamon Pretzels

Keto Cinnamon Pretzels

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Ingredients
  

PRETZEL

  • 1 1/2 cup mozzarella shredded
  • 2 tbsp cream cheese
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 egg beaten

CINNAMON-SUGAR COATING

  • 3 tbs coconut oil melted
  • 1 tsp butter melted
  • 1/2 cup monk fruit or sweetener of choice
  • 2 tbs ground cinnamon

Instructions
 

  • Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
  • In a glass or microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Half way through stir the mixture.
  • Add in almond flour, coconut flour, and beaten egg, stir.
  • Divide your dough into 5 sections and form each one into a pretzel shape and place on baking sheet. If you find your dough too sticky, wet your hands.
  • Bake for 15 minutes or until lightly browned

Cinnamon-Sugar Coating

  • In a small bowl, melt the coconut oil and butter in microwave (About 15 seconds).
  • In a separate small dish, whisk together the sweetener and cinnamon.
  • Brush the pretzels with the coconut oil and butter mixture, then immediately toss into the cinnamon-sugar mixture to coat.

Notes

The first time I made these, I cut the dough into 4 pretzels and baked for 20 minutes. They turned out perfectly, but we had them just before dinner ... and were then so full we didn't have dinner.