Recipe of the Week2022-11-30T16:28:06-05:00
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Recipe of the Week!

Week 131:

RECIPE OF THE WEEK FROM THE HIGHFIELD HALL & GARDEN STAFF, GAIL BLAKELY

This is a recipe from one of our talented, and dedicated, culinary volunteers, Colleen Wood. She gave it to me to publish in my column in the Enterprise and also attached the accompanying photos. The dip in the second photo is a red pepper hummus, taken from The Kitchen Girl website. The rosemary, gruyere and sea salt crackers are from Deb Perelman, of Smitten Kitchen fame. Deb calls them “cheese-its for grown ups.” Colleen suggests cutting them with a holiday cookie cutter—she uses stars, but said that Christmas trees might be nice as well. And by the way, Deb’s latest cookbook, Smitten Kitchen Keepers, is just terrific—add it to your gift list this December!

 

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