We had Tonya's Puff Pastry with Goat Cheese, which showcased her beautiful piping skills...
Carol's out of this world beet salad! I have never had beets like this before. So tasty!
Carol also brought cute, vegetable bundles and carrot fritters.
Tea Time Magazine March / April 2011
Yield 1 dozen fritters
Preparation: 30 minutes
Bake 18 - 22 minutes
3/4 cup plain yogurt
1/2 c minced fresh chives
1/4 c sour cream
3 T minced fresh parsley
1 teaspoon finely grated fresh lemon zest
1 T fresh lemon juice
1 pound carrots, peeled and shredded
1 1/2 cups panko - style bread crumbs
3 large eggs
1 c chopped green onion
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup toasted walnuts
12 seeded round crackers (optional)
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
In a small bowl combine yogurt, chives, sour cream, parsley, lemon zest, and lemon juice. Stir until mixture is well combined. Cover and refrigerate for at least 30 minutes.
In a large bowl, combine carrots, bread crumbs, eggs, green onion, salt, pepper, and nutmeg. Stir with a wooden spoon until mixture comes together.
Place a 3 1/2 inch round biscuit cutter on prepared baking sheet. Fill the biscuit cutter three fourths full, lightly pressing down to release any air bubbles. Carefully slide the cutter up and away from the carrot filling. Repeat process with remaining carrot mixture.
Bake until edges of carrot fritters are golden brown, 18 - 22 minutes. Place fritter atop a cracker if desired.
Transfer to a serving platter. Top each fritter with yogurt mixture.
Garnish with toasted walnuts, if desired. Serve immediately.
Janet's very moist and flavorful date bonbons.
And finally, Angie's Go Banana and Chocolate Dream Whoopie Pies.