Best Simple Piped Crudites Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT-CAKE THUMBPRINT COOKIES



Carrot-Cake Thumbprint Cookies image

You can have your cake and eat it, too--as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and rolled oats. The creamy filling features fresh goat cheese (cream cheese would work in its place) and a swirl of apricot jam. The result? Layers of flavor in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 1 1/2 dozen

Number Of Ingredients 15

1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
3/4 cup old-fashioned rolled oats
3/4 cup packed finely grated carrots (from about 3)
1/4 cup golden raisins, chopped
3/4 cup pecans, finely chopped
1/4 cup confectioners' sugar
2 ounces fresh goat cheese or cream cheese, room temperature
1 1/2 teaspoons apricot jam

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.
  • Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
  • In a bowl, beat remaining 1/2 stick butter and confectioners' sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.

BLANCHED CRUDITES



Blanched Crudites image

Provided by Ina Garten

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
  • Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
  • Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
  • Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
  • Slice the radicchio into wedges.
  • Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
  • Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

CRUDITE DIP



Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

  • Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CRUDITé PLATTER WITH DUKKAH



Crudité Platter With Dukkah image

You can make your own assortment of crudités depending on what's available and pretty. Here's one example.

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 5m

Number Of Ingredients 7

1 bunch radishes, cut in half or quarters depending on the size, or left whole if small
Cucumber spears or rounds
1/4 pound green beans, stem ends trimmed, blanched or steamed for 4 or 5 minutes
1/2 pound carrots, cut in spears or diagonal slices
1 jicama, cut in sticks or half-moons depending on the size
1/4 to 1/2 cup extra virgin olive oil (optional)
About 1/2 cup dukkah (see recipe)

Steps:

  • Arrange the crudités on a platter and the dukkah in bowls or on small plates (plates may make dipping flat surfaces easier). Dip the crudités into the dukkah and enjoy, or sprinkle the dukkah over everything. You can also dip the vegetables into olive oil first, then into the dukkah. No double-dipping!

CRUDITéS VEGETABLES WITH REMOULADE SAUCE



Crudités Vegetables with Remoulade Sauce image

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Provided by Susan Spungen

Categories     Appetizer     Kid-Friendly     Quick & Easy     Fennel     Carrot     Radish     Endive     Graduation     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings; dip makes 3/4 cup

Number Of Ingredients 14

1 bulb fennel, sliced
1 bunch radishes, trimmed
1 bunch small young carrots, trimmed and peeled
2 Belgian endive heads, trimmed and leaves separated
2 small Persian cucumbers, quartered lengthwise
4 teaspoons kosher salt
For the remoulade:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoons capers, rinsed and chopped
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

Steps:

  • In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
  • In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

Related Topics