In this 5th cookbook by the Junior League of Denver, you will find hundreds of recipes by Denver cooks, nutritional content of the recipes, suggested wine and beer pairings, as well as culinary tips. Beyond providing a taste of Colorado, Colorado Classique allows for a glimpse at the beautiful Colorado scenery through photography courtesy of John Fielder.
Sample Appetizer: Sun Dried Tomato Hummus
Serves: 12 portions
Prep: less that 30 minute
1 1/2 ounces dry sun-dried tomatoes
6 cloves garlic
1 15 ounce can garbanzo beans, drained
2 Tablespoons extra virgin olive oil
1/2 cup light mayonnaise
2 Tablespoons lemon juice
1/4 cup Parmesan Cheese
2 Teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon salt
Blanch sun-dried tomatoes in boiling water for 4 minutes or until softened. Drain. Chop Garlic in a food processor with a metal blade until finely minced. Add rehydrated tomatoes and chop into small pieces. Add garbanzo beans, olive oil, mayonnaise, lemon juice, parmesan cheese, basil, cayenne pepper and salt and process until smooth. Serve with crackers, toasted pita or raw vegetables.
Nutrition information: 103 calories, 7 g. fat, 1 g saturated fat, 5 mg cholesterol, 390 mg sodium, 8 g carbohydrate, 2 g sugars, 2 g fiber, 3 g protein.