Recipe(tried): Cold Lemon Tarragon Sauce, Brie with Sundried Tomatoes and Basil

Thanks to all who took the time to send your very best! It was a lot fun to do. I haven't done just an appetizer party in so long.

Thanks to Sandy Wells for the Mushrooms Rockefeller and the Lobster stuffed Avocados! You really know how to cook! These were such a hit. I'm looking forward to trying more of your recipes! Thanks again.

Debbie, I made the "Bacon Date things" and you were right, they flew off the plate. I couldn't believe what a hit they were! Thanks for a good one. I used the larger medjool dates. And Betsy, I used your idea of piping in some mascarpone cheese into the dates after I pitted them. It was really good. I will do this one again!!

Penney, Thanks for the Cranberry Cocktail Meatballs! I never would have put meatballs and cranberry sauce together, but it was great. I'm planning to do this one again around Thanksgiving time. It will be a great starter at a holiday party!!

And to say thanks, here's some other recipes I did. Maybe you'll enjoy them too!!
Regards,
Carol from California

The first is a cold sauce (or 'dunk') which is excellent with raw or blanched veggies, especially asparagus (sorry, Sandy). It is also great with cooked fish or shellfish.

Cold Lemon Tarragon Sauce
From: Fast & Flashy Hors d'Oeuvores by Michele Braden
Makes: about 2 cups.

1 cup mayonnaise, homemade or purchased
1 cup sour cream (you may substitute low fat for for these two ingredients)
zest of 2 lemons, finely grated
1 tsp. Dijon style mustard
1/4 to 1/2 tsp. dried tarragon (i used 1/2)
1 tbsp. minced shallots
salt, white pepper, lemon juice to taste.

Combine ingredients. Taste and adjust seasonings.

The second is a brie recipe I've had in my collection so long I don't remember where I got it from. It's assertive flavors are a hit. Serve with bread, crackers, and a nice red wine.

Brie with Sundried Tomatoes and Basil

1 lb Brie
2 tbsp minced fresh parsley
2 tbsp freshly grated parmesan
8 sun dried tomatoes, packed in oil, drained, minced (reserve 1 tbsp of oil)
6 garlic cloves, minced and mashed to a paste.
1 tsp. dried basil crumbled.

Remove rind from brie.

Combine all other ingredients; mix well.

Spread mixture over brie and let stand at room temp one hour before serving. Garnish with fresh basil leaves and sun dried tomato halves. Serve with French bread baguette slices, or an assortment of good crackers.

Enjoy! and thanks again.
Carol