Harvest Eating

Four Seasons. One Lifestyle.

Twice Baked Potatoes

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Created By: Chef Keith Snow

Description:

Simple twice baked potatoes with Comte or Gruyere cheese, jumbo lump crab and Greek yogurt. Simple to make and it presents very well at the table.

Ingredients:

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4 whole russet potatoes
1 pounds jumbo lump crab meat
3/4 cups Gruyère or Comte cheese
4 tablespoons chives (minced)
3/4 cups Greek yogurt
5 tablespoons organic butter (melted)
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

1. Baked potatoes for 40 minutes.
2. Remove flesh from potatoes being careful not to break them. Add to large work bowl.
3. Add in all ingredients except crab and mix well. Taste for seasoning to make sure it is well seasoned.
4. Gently fold in crab and stuff in potato shells (after seasoning potato shells with salt and pepper).
5. Place in preheated 325 degree oven until they begin to brown.
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Parmesan Crisps with Goat Cheese Mousse

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Created By: Chef Keith Snow

Description:

Parmesan crisps with goat cheese mousse is a delicious and simple appetizer made with grated Parmesan cheese and fresh, herb-infused local goat cheese. Chef Snow recommends this recipe for any dinner party where you want to impress your guests. This recipe makes it so simple to make a stunning appetizer.

Ingredients:

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4 oz local goat cheese
1 lb Parmesan cheese, freshly grated
2 tablespoons organic heavy cream
1/2 cup Greek yogurt
1 teaspoons herbs de provence or Italian seasoning

Directions:

1. Make Parmesan crisps using a tsp measure ans placing on either a non-stick silicone mat or on parchment paper that was prepared with cooking spray.
2. Bake these for no longer than 10 minutes.
3. Mix all ingredients together to form the mousse.
4. Place a small dollop on each crisp.
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