Bleu Cheese & Artichoke Crab Dip

6 oz. jumbo lump crabmeat
3 oz. bleu cheese, softened
3 oz. cream cheese, softened
2 eggs
2 canned artichoke hearts
salt and pepper to taste
Old Bay® seasoning to taste

Mix everything together and put in a casserole dish. Bake in 400 degree preheated oven, until golden brown on top, about 20 minutes. Serve with assorted crackers or toasted baguette.

Yield: About 2 cups
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Combine cheeses, mix until well blended and soft. Split pistachios in half following the natural seam of the nut. Toast lightly in the oven. Pipe the cheese mixture into the cavity of the date using a plain tip. Garnish with the pistachio. (Two halves per date.)

Yield: 30 pieces
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1 oz. unsalted butter
2 oz. shallots, minced
1/2 oz. garlic cloves (about 5), minced 1
lb. wild mushroom, diced (whatever is available
or substitute white mushrooms)
3 1/2 fl.oz. white wine
2 oz. goat cheese
2 tbsp. fresh chopped herbs
6 ea. phyllo sheets

Heat half of the butter in a large saute pan over medium high heat. Add the shallots and butter and cook until they are translucent. Add the mushrooms and continue to sweat until the liquid released by the mushrooms has cooked away. Add the white wine and continue to cook until the mixture is fairly dry. Remove from heat and cool. Add the goat cheese and mixed herbs to the mushroom filling once it is thoroughly chilled.

Prepare the strudel: stack three sheets of phyllo dough and brush them with half of the remaining butter. Mound half of the mushroom filling along the long edge of the dough. Roll the strudel up tightly. Repeat the sequence to prepare the
second strudel.

core the tops of each strudel to indicate cutting lines for portions. Bake strudel at 350 degrees until golden brown (about 15 minutes). Remove from oven, let sit for 5 minutes and slice carefully.

Yield: 10 portions
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