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Ring in the New Year with these delightfully easy appetizer and dessert recipes that are healthy and delicious using Old London Melba Rounds and Toasts. Whether you’re hosting a big bash or just snuggling up on the couch to watch the ball drop, these snacks are guaranteed to help you deliciously ring in the New Year! “Mom’s” favorites? The Chocolate Pistachio Crunch and Atlantic Salmon Bites!

Lemon Meringue Tarts

Ingredients

1 box Melba Snacks Whole Grain

Lemon Curd Meringue

For Lemon Curd

Yield: 2 cups

1 tablespoon finely grated fresh lemon zest

2/3 cup fresh lemon juice

1 cup sugar (“Mom” prefers organic)

3 large eggs (“Mom” prefers organic)

1/2 cup unsalted butter, cut into tablespoon pieces (“Mom” prefers organic)

Preparation

1. Whisk together zest, lemon juice, sugar and eggs in a 2-quart heavy saucepan.

2. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.

3. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

For Meringue

3 large egg whites, at room temperature 30 minutes

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Preparation

1. Beat egg whites with cream of tartar using an electric mixer at medium speed until they hold soft peaks.

2. Increase speed to high and add sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks. Assemble Tarts.

3. Preheat over to 350°F.

4. Spoon cold lemon curd in a large re-sealable plastic bag and remove any air pockets; knead slightly.

5. Cut one corner tip off the bag which allows you to squeeze the cold curd onto the toast.

6. Gently squeeze the lemon curd onto the toast, making sure to have a smooth, flat top.

7. Add a dollop of meringue decoratively over the filling.

8. Immediately bake until meringue is golden-brown, 8-10 minutes.

Yields about 24 tarts

Atlantic Salmon Bites

Ingredients

1 box Melba Snacks Roasted Garlic

1 “flat” salmon fillet with skin, about 2 pounds

1 8-ounce 1/3 less fat cream cheese, room temperature (“Mom” prefers organic)

2 tablespoons low fat sour cream (“Mom” prefers organic)

2 tablespoons dried chives

Preparation

For Spread

Mix cream cheese, sour cream, and chives in medium bowl until smooth.

For Salmon

1. Preheat broiler.

2. Line broiler pan with foil and spray with cooking spray.

3. Pat fish dry and check for bones; remove any bones with pliers.

4. Cut fillet into about 1 inch odd sizes.

5. Sprinkle fish with salt and pepper, then broil 5 inches from heat 5-10 minutes.

Assemble Bites

1. Spread each roasted garlic Melba Snack with cream cheese, and top with cooked salmon; garnish with lemon if desired.

Yields 24 bites.

Crab Cake “Planks”

Ingredients

1/4 cup mayonnaise (“Mom” prefers Veganaise)

1/4 cup minced green onions

2 large egg yolks

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

3/4 teaspoon seafood seasoning (such as Old Bay)

1 pound blue crabmeat or Dungeness crabmeat

2 cups Old London Bread Crumbs Classic

1 box Melba Toast Sourdough

Remoulade, tarter sauce or your favorite dipping sauce.

Lemon slices (for garnish)

Preparation

1. Whisk together mayonnaise, green onions, egg yolks, lemon juice, mustard, and Old Bay. Gently stir in crabmeat.

2. Place Melba Toast Sourdough on cookie sheet, and form 2 heaping teaspoons crab mixture onto each Toast. Gently coat moist crab mixture with bread crumbs.

3. Chill, covered, at least 1 hour.

4. Preheat oven to 400°F.

5. Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.

6. Transfer with a spatula to a platter and garnish with lemon and serve with your favorite sauce.

Yields 10 “Planks”

Chocolate Pistachio Crunch

Ingredients

4 cups (2-12-oz. pkg.) of semi sweet chocolate dark chips (not milk chocolate)

1 box Melba Snacks Sea Salt

1 cup of pistachios, chopped and toasted

Preparation

1. Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth making sure that water does not touch bowl and that the chocolate does not get too hot.

2. Remove from over water.

3. Dip into melted chocolate to cover half the Melba Snack.

4. Gently shake off excess chocolate.

5. Place on baking sheet and quickly sprinkle with chopped pistachios.

6. Refrigerate until chocolate is firm, about 35 minutes.

Yields 40 snacks.

*Recipes and images courtesy of Old London.*

Incorporate a little Hawaiian flavor and healthy living activities into your summer with Old London Melba Toast!

With summer approaching quickly, you’re probably dreaming about all the fun you’ll have gathering with friends and family. You could be planning the traditional activities like going to the pool, hosting backyard barbecues or picnicking in the park, but why not spice things up by adding a little island culture to your plans?

Instead of a barbecue, plan a luau, complete with music, flowers and of course, the food. For table decorations, floral sarongs or fishnets would work well. Silk flowers – or fresh, imported Hawaiian flowers – draped over railing posts, chair backs, doorways and the necks of your guests will help to enhance your luau theme. Load Hawaiian music into your sound system to get everyone up and dancing. And make sure you highlight the luau theme with tasty and healthy Hawaiian dishes like Mango-Maui-Guava Salsa served on low-calorie, low-fat Old London Melba Toast made with all-natural ingredients and whole grains.

Mango-Maui-Guava Salsa

Ingredients

2 cups thawed frozen mango chunks, diced

1 cup thawed frozen guava or 2 cups kiwi chunks, diced

1 red bell pepper, seeded, de-ribbed and finely diced

1/2 red onion, finely diced (add to taste)

1 jalapeno pepper, seeded and minced

2 tablespoons fresh cilantro, minced

1 clove garlic, minced

2 teaspoons fresh ginger, minced

Juice of one lime

1 box Old London Melba Toast Whole Grain or Spicy 3 Pepper

Preparation

Combine all ingredients in a bowl. Transfer to a serving bowl and serve with Melba Toast.

*Recipe and image courtesy of Old London Melba Toast.*