Recipes from Blue Heron Catering, the San Francisco Bay Area's choice for fine food and perfect events.

Pumpkin Seed Dip

1½ cups raw, shelled pumpkin seeds (see COOK'S NOTE)
15 cloves Baked Garlic, peeled (see page 83)
1 tsp. salt
Pinch cayenne
¼ cup oil from sun-dried tomatoes or fruity olive oil
3 Tb. fresh lemon juice
2 tsp. balsamic vinegar
¹/₂ to ³/₄ cup chicken stock

This rich and intriguing dip uses pumpkin seeds which are not often associated with Italian cooking. However, both in Sicily and the town of Modena you can find traditional recipes using pumpkin seeds. Serve with crunchy vegetables — celery, jicama, cucumbers, romaine stems, green and red peppers — or as a spread for Crostini.

Toast the pumpkin seeds in a large, ungreased sauté pan over medium heat. Stir the seeds every few seconds to toast them uniformly. When they are lightly browned and popping, transfer them to a bowl.

In a food processor or blender, puree the seeds, garlic, salt and cayenne. With the motor running, slowly pour in the oil, lemon juice and vinegar, stopping to scrape down the sides as needed. Add the stock slowly until the mixture is the consistency of a thick, slightly rough-textured dip. Serve at once (or store covered in the refrigerator for up to one week).

Makes 2 cups.

COOK'S NOTE

Raw pumpkin seeds can be found in health food stores, larger produce markets and stores carrying bulk grains and nuts. The jade green seeds remain fresh when kept tightly covered in the refrigerator or freezer.

(510) 428-0781 Blue Heron Catering info@blueheroncatering.com