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Food & Drink

An easy enjoyable seafood treat

| Wednesday, Dec. 27, 2017, 9:00 p.m.

The following is an easy appetizer you can put out in a small chafing dish. Accompany with some warm toast points or some crackers. Your guests will really enjoy this seafood treat.

Lump Crabmeat Mornay

(makes 10-12 servings)

12 cup butter, softened

1 bunch green onions, chopped

2 tablespoons all-purpose flour

2 cups heavy cream

1 cup grated Gruyere or Swiss cheese

2 tablespoons dry sherry

14 teaspoon Kosher salt

14 teaspoon ground red pepper

1 pound fresh jumbo lump crabmeat

12 cup chopped fresh flat leaf parsley

toast points, crackers, bread sticks or rounds of toasted bread

Melt the a butter in a small, heavy saucepan over medium-high heat, add the onions and saute' until tender, about 2-3 minutes. Whisk in the flour and cook, whisking constantly, for 2 minutes.

Add the cream and cook while whisking constantly until smooth and the sauce begins to bubble. Remove from the heat and stir in the cheese until smooth. Stir in the sherry, salt and pepper. Fold in the crabmeat and chopped parsley. Keep warm in a chafing dish or a slow cooker set on warm or low. Serve with your choice of accompaniments.

• • •

This will make a festive holiday lunch or as part of your buffet table at dinner.

Chicken with Cranberry Mojo

(makes four servings)

1 teaspoon salt

1 teaspoon ground cumin

12 teaspoon ground coriander

14 teaspoon freshly ground black pepper

6 skinned and boned chicken breasts

2 tablespoons olive oil

Cranberry Mojo (recipe follows)

Combine salt, cumin, coriander and pepper in a small bowl and set aside.

Place the chicken breasts between two sheets of heavy duty plastic wrap and flatten to a 14-inch thickness using a rolling pin or meat mallet.

Sprinkle the chicken with the spice mixture. Cook the chicken in hot oil in a large nonstick skillet set over medium heat. Cook for 2-3 minutes per side or until chicken is cooked through. Serve with Cranberry Mojo.

Cranberry Mojo

(makes 1 12 cups)

2 cups fresh cranberries

12 cup frozen cranberry juice concentrate, thawed

14 cup fresh cilantro leaves

2 tablespoons olive oil

1 tablespoon fresh lime juice

1 tablespoon honey

1 garlic clove, sliced

14 teaspoon ground cumin

14 teaspoon salt

Combine all the ingredients in a food processor, pulse three times or until the mixture is coarsely chopped.

Serve to accompany the chicken.

As always, enjoy!

David Kelly is a Tribune-Review freelance columnist. He has been sharing cooking tips and recipes in Culinary Corner for more than 24 years.

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