Way back in March I had a wonderful time pairing some of my appetizers with Lepe Cellar wines. This article is printed before I have had the privilege to provide delicious gourmet bites for Miguel Lepes first year anniversary party, which happened in April. Maybe I could share those photos in June’s issue of ‘In The Loop Magazine including a appetizer recipe served at that event. Another part of the excitement is designing the beautiful tablescapes. I thought it couldn’t get any more fabulous but my good friend Chris Winfield, owner of Winfield gallery located in Carmel (who lives in the loop) joined us with the food and wine pairing. Chris and Miguel shares the space. Winfield Gallery is so delightful to browse while enjoying before or after tasting Lepe wines. Go check them out let Lepe wines and Chris know you heard about them from ‘In The Loop Magazine & Foodie friend Heidi of Delicious & Simple. Here’s my chicken curry salad recipe I served at the party, appetizer style. Enjoy!
Ingredients:
1 whole baked chicken, or buy rotisserie chicken, take all meat off bones, discard bones & skin. Put meat in bowl set aside.
1/2 cup mayonnaise, more if needed
1/4 cup dried cranberries, roughly cut, more to taste
1 medium apple, peeled. cut in 1/4 inch pieces
1-2 large celery stalk, cut in half lengthwise then cut in 1/4 inch pieces
1/2 medium sweet onion, cut in 1/4 inch pieces
3-4 green onions, cut in 1/4 inch pieces
Seasonings start with 2 Tbsp Curry, 1 1/2 Tbsp Cumin, 2 tsp Kinders Lemon Pepper, 1 tsp Black Pepper Optional; Cayenne pepper, add more to taste.
Directions:
Mix all ingredients together in a large bowl, add more mayonnaise if you want a wetter chicken curry salad , add more seasonings to your personal taste.
Keep Refrigerated. Can be enjoyed the same day but I prefer to make a day in advance to marry the flavors together. Good up to 4 days.
Serving ideas: Serve appetizers style on spoons or endive, taco style on romaine or butter leaf lettuce, toasted bread, baguette or just eat plain. Enjoy!
Comments