Recipes

Barrington Software Incorporated

Teaspoon(s)

minced chives

1/2

Teaspoon(s)

finely chopped

fresh thyme

Large

shallot, minced

Method

1. Prepare a large bowl of ice water, and set aside. Bring a large pot of water

to a boil, and add 1 tablespoon salt. Trim beans, and place in the boiling

water. Blanch until the color becomes bright green, 15 to 25 seconds. Use a

slotted spoon to transfer beans to the ice bath to cool. When cool, remove

them from the ice water, pat dry with a paper towel, and set aside. Trim

woody ends from asparagus, and immerse in the boiling water. Blanch until

bright green, about 30 seconds; transfer to the ice bath to cool. Remove them

from the ice water, pat dry, and reserve.

Size

2. Separate celery stalks, and wash thoroughly. Using a vegetable peeler,

peel away any tough, stringy fibers from the outside of each stalk. Trim the

bottoms and tops off each stalk, and set aside. Peel jicama, and cut into

1/4-inch matchsticks, measuring 3 to 5 inches in length. Set aside. Wash

Post-instructions

cucumber very well, and cut in half (if using regular cucumbers); cut cucumber

into spears, and set aside. Trim scallions to 9-inch lengths, and set aside.

Wash and peel carrots, and cut lengthwise into strips measuring 1/4 inch in

diameter. Set aside.

3. Wash squash and zucchini very well, and cut into 1/16-inch-thick slices

lengthwise, preferably on a mandoline. Peel daikon, and cut into

1/16-inch-thick slices lengthwise. Set aside all the slices, covered with a damp

towel, until serving time. Wash and dry cherry tomatoes. Set aside.

4. To make dip, combine sour cream, buttermilk, pepper, chives, thyme,

shallot, and remaining 1/2 teaspoon of salt in a medium bowl, and stir well to

combine. Set aside

5. Place beans, asparagus, celery, jicama, cucumbers, and carrots in serving

glasses. Roll up squash, zucchini, and daikon strips, and place on the serving

platter with the other vegetables. Place tomatoes in a bowl or glass. Serve

crudités with dip on the side.

HACCP

1/5/2004 5:55:50 PM

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Crudites with Buttermilk Peppercorn Dip