Newsgroups: rec.food.cooking
Subject: RECIPES: Avocado recipes  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 21:02:07 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

minyeeho@acsu.buffalo.edu (Minyee Ho) writes:   
>   I recently discovered that I love avocados and have searched in vain  
  
        CHAMPAGNE AVOCADO SOUP  
  
1 onion, 2 ozs butter or margarine, 6 cups chicken stock, 2 egg yolks  
1 cup champagne, 4 Tbsp cream, 2 large ripe avocados, ground pepper  
Quenelles: 2 egg whites, 2Tbsp chopped chives, pinch salt  
  
In saucepean saute onion in butter until softened. Stir in chicken stock  
& half the champagne. Heat over moderate heat until just simmering. In  
bowl, whisk together yolks, cream & 1 Tbsp of hot stock; stir back into  
remaining stock. Cook gently, stirring constantly until thickened (do  
NOT boil). Season to taste with freshly ground pepper. Remove from heat.  
Peel, pit & puree avocados, adding a little soup mixture to make them  
smooth. Pour soup mixture & puree into separate storage containers;  
cover and chill.  
For Quenelles: Beat egg whites & salt until they are stiff, but not dry.  
Fold in one Tbsp chives. Meanwhile, heat about 2" water in frying pan  
until barely simmering. With two spoons, scoop & push small mounds of  
meringue into water. Poach quenelles (turning once) until firm, about 3  
mins. Remove with slotted spoon to paper towel-lined plate. Cover  
loosely; chill until needed.  
To serve soup: Return soup mixture to saucepan; slowly heat to serving  
temperature (do not boil). Whisk in avocado puree & remaining champagne.  
Ladle at once into soup plates. Top each with 1 or 2 quenelles; sprinkle  
with remaining chives. Serve at once.  
Note: Soup can be served chilled in hot weather, if desired. Whisk  
avocado & remaining champagne into cold soup mixture until smooth.  
Garnish & serve as directed. Serves 8.  
  
      GUACAMOLE MUFFINS  (These are NOT the muffins we know)  
  
6 English Muffins, 2 avocados, 4 green shallots chopped  
1/3 cup sour cream, 2 Tbsp lemon juice, 1/2 tsp chilli powder  
2 cups grated tasty cheese, 1/4 tsp paprika  
  
Split muffins in half, toast both sides. Mash avocados, combine with  
shallots, sour cream, lemon juice & chilli powder, spread on to cut side  
of muffins. Sprinkle with cheese & paprika, grill mixture just until  
cheese is melted. Make muffins just before serving, do not overheat or  
avocado will become bitter. Serve as a snack or with soup.  
Note: English Muffins are round in shape, flat and already half split,  
something like a bun but nothing like a bun *8-). A hamburger bun or  
similar would do if you can't find them. This is an Australian recipe,  
we call green shallots - spring onions - you may call them either  
shallots or scallions, not sure about this (I'm sure someone will  
enlighten me, but please, please don't do it via email).  
  
      AVOCADO DRESSING  
  
1 avocado, 2 Tbsp french dressing, 1 Tbsp mayonnaise  
1/3 cup light sour cream  
  
Blend or process all ingredients until smooth.  
  
      AVOCADO & PECAN SALAD WITH BLUE CHEESE DRESSING  
  
1/4 cup pecan kernels, 2 small avocados sliced, 2.3/4 ozs blue cheese  
1/4 cup oil, 2 Tbsp lemon juice, 1 tsp french mustard, 1/4 cup cream  
1 Tbsp chopped chives  
  
Toast pecans on oven tray in moderate oven for about 5 mins (or in  
microwave). Process cheese until smooth, gradually add oil, lemon juice,  
mustard & cream while motor is operating, process until smooth, stir in  
chives. Serve avocados topped with dressing & sprinkled with pecans.  
Serves 4 as an entree.  
  
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Newsgroups: rec.food.cooking