Recipe(tried): Leisurely Mediterranean Food Menu - Garlic Mushroom Bruschetta, Eggplant and Walnut Dip, Chickpea and Green Bean Salad, Grecian Duck, Cabbage Gratin, Strawberry Blueberry Compote

LEISURELY MEDITERRANEAN FOOD MENU
Garlic Mushroom Bruschetta
Eggplant and Walnut Dip with Pita Triangles
Chickpea and Green Bean Salad
Grecian Duck with Olives
Cabbage Gratin with Cheese, Bacon and Potato
Strawberry Blueberry Compote
Beverages: Cold Red & White Sangria

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GARLIC MUSHROOM BRUSCHETTA
Servings: 4

Bruschetta generally consists of fried or grilled pieces of bread spread with garlic butter and topped with a tomato Provencale mix made with a large quantity of olive oil. This low-fat mushroom alternative can be prepared in advance and oven baked or grilled as required.

Half a baguette or 8 slices of stale country style bread
2 garlic cloves
6 spring onions
225g (8oz) chestnut mushrooms
juice of half a lemon
1 tbsp Normandy virtually fat free cheese
1 tsp chopped fresh dill
dash of aged balsamic vinegar
salt and freshly ground black pepper
salad leaves to garnish

Slice the bread diagonally into 8 thick pieces and toast lightly under a hot grill on both sides.

Slice one garlic clove in half and rub both sides of the bread with the cut-side. Place the bread on a baking tray.

Preheat a non-stick frying pan and dry-fry the finely chopped spring onions for 2-3 minutes until soft.

Crush the second garlic clove and add to the pan along with the finely chopped mushrooms, balsamic vinegar and lemon juice. Cook until the moisture has evaporated to leave a paste-like consistency.

Remove the pan from the heat, stir in the cheese and dill and season with salt and black pepper.

Spread the mixture onto the toasted bread and place under the grill to brown.

Garnish with salad leaves and serve hot.

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EGGPLANT AND WALNUT DIP WITH PITA TRIANGLES
Yield: Makes 30 servings (serving size: 1 pita wedge and 1 tablespoon dip)

1 (1-pound) globe eggplant
1/2 cup chopped California walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
Salt and freshly ground pepper, to taste
5 (6-inch) fat-free, whole-wheat pita breads
5 tablespoons freshly grated Parmesan cheese

Preheat oven to 425-degrees F.

Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve

Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.

Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.

Preheat broiler.

Sprinkle pitas with cheese, dividing equally.

Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.

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CHICKPEA AND GREEN BEAN SALAD

2 cup chickpeas cooked
1/2 lb green beans
DRESSING FOR CHICKPEAS:
1/3 cup oil
1/4 cup wine vinegar
1/4 tsp salt
1 tsp garam masala
2 cloves garlic crushed
1/8 tsp cayenne
DRESSING FOR BEANS:
1/4 cup oil
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garam masala
2 tbsp onion, minced
1 tsp fresh ginger root grated

Heat chickpeas in their liquid and drain. Place in a bowl.

Combine all ingredients for chickpea dressing and pour over chickpeas while they are still warm. Mix well. Cool, cover and set aside*.

Combine all ingredients for green bean dressing.

Wash and trim beans, and cut into 3/4-inch long pieces. Steam or boil beans until just tender. Drain thoroughly. Shake them in a colander until they look very dry. Put beans in a separate bowl from chickpeas and pour bean dressing over them. Let sit for 5 minutes.

Combine the two beans and mix well.

*It's best to let the chickpeas sit in their dressing in the refrigerator for several hours before mixing them with the green beans so the chickpeas can absorb the flavors.

Serve cold or at room temperature.

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GRECIAN DUCK WITH OLIVES

1 duckling (4-5 lb.)
1/2 cup black olives, sliced
2 stalks celery, chopped
2 garlic cloves, quartered
1 1/2 medium onions, sliced thin
1 small can whole or sliced mushrooms
2 tbsp. butter, softened
1/4 cup lemon juice
1/2 cup grated parmesan cheese
6 servings of cooked rice
salt and pepper

Preheat oven to 350 degrees.

Wash duck under cold water, pat dry. Lightly prick skin with fork. Sprinkle inside with 1 tsp. salt and 1/4 tsp. pepper. Discard giblets.

Combine black olives, garlic cloves, celery, onion, and mushrooms. Stuff duck with mixture and tie legs together. Spread butter over duck.

Roast duck uncovered, basting with butter drippings in the bottom of roasting pan. Cook two hours or until legs move easily at joints.

Remove from oven and baste with lemon juice. Sprinkle with parmesan cheese. Return to oven and roast 10 to 15 minutes until golden.

Serve on a bed of rice moistened with gravy and garnish with mixture used to stuff duckling.

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CABBAGE GRATIN WITH CHEESE, BACON AND POTATO
Servings: 4

1 1/2 lb savoy cabbage or cavalo nero (black kale)
4 medium potatoes
3 tbsp olive oil
150g (6 oz) diced bacon (preferably back)
1 onion, finely sliced
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
1/4 tsp chilli flakes
50g (2 oz) freshly grated parmesan
200g (1/2 lb) cheese; taleggio is recommended but Gruyere, Gouda, Edam or even Cheddar could be used

Peel and cut potatoes into chunks about 2cm thick and boil for about 5 minutes until just starting to soften. Drain.

Meanwhile fry the bacon until well coloured then lower the heat and stir in the onion, garlic and chilli. Fry gently until soft.

Cut the cabbage into coarse chunks. Wash and add a third at a time to the onions and bacon. As the cabbage wilts add the more until it is all incorporated. Mix with the potatoes and half the parmesan.

Butter a baking dish and add half the cabbage and potato mixture. Dot with half the cheese then cover with the remaining mixture and top with the remaining cheese and parmesan.

Cook in a preheated 400F (200C) oven for about 30 minutes.

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STRAWBERRY BLUEBERRY COMPOTE
Source: Perfectly Pareve Cookbook by Eileen Goltz
Servings: 6

1 pint strawberries, hulled and cut in half lengthwise
1 cup blueberries
2 kiwi, peeled, cut in half lengthwise and sliced
1 (11-ounce) can mandarin orange segments
1/4 cup maple syrup
2 tablespoons light rum or orange juice
1/2 cup toasted slivered almonds (optional)

In a glass bowl combine all the ingredients and mix well. Cover and chill for at least 1 hour before serving.

To server divide the fruit into 6 bowls and sprinkle the top with the toasted almonds.