Serves 8 (serving size: 9½ tablespoons)
1 cup fresh lima beans
8 teaspoons fresh parsley leaves
½ cup cherries, pitted and halved
8 tablespoons water
½ cup blueberries
½ tablespoon fresh lemon juice
½ cup raspberries
½ tablespoon olive oil
½ cup quartered small strawberries
2 teaspoons roasted garlic paste
¼ cup chopped nectarine (about ½)
¼ teaspoon salt
8 teaspoons brandy
1/8 teaspoon freshly ground black pepper
½ cup apricot nectar, chilled
1/8 teaspoon hot sauce
½ (750-milliliter) bottle cava, chilled
- Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
- Place beans and next 16 ingredients in a food processor; process until smooth. Chill for at least 2 hours before serving with summer vegetable crudites, such as whole radishes, baby carrots, endive leaves, zucchini, and/or yellow squash strips.
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