Sweet Precision Salad

 PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY  MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMex

Ingredients:

  • 3 Each Compressed watermelon 2 1/2 diameter rounds, 1/4 Thick
  • 3 Each Feta 2 1/2 diameter rounds, 1/4 Thick
  • 3 Each Avocados From Mexico 2 1/2 diameter rounds, 1/4 Thick
  • 2 tablespoons Citrus-mint dressing recipe follows
  • 2 tablespoons Pistachios crushed

Citrus Mint Dressing

  • 1/2 cup Orange juice
  • 4 teaspoons Smooth Dijon mustard
  • 1/4 cup Apple cider vinegar
  • 1/2 cup Honey
  • 1/2 cup Olive oil
  • 1/4 cup Mayonnaise
  • 1 cup Mint Leaves

Directions:

1. SALAD: Alternate watermelon, feta and avocado to create a stack. Drizzle with citrus-mint dressing. Top with crushed pistachios.

2. CITRUS-MINT DRESSING: Blend all ingredients in a blender until smooth.

Dessert Avocado Toast

 PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY  MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMex

Ingredients:

  • 1 slice Brioche
  • 2 tablespoons Avocado Cream Cheese Frosting (recipe follows)
  • 3 slices    Avocados From Mexico
  • 2 tablespoons Dark chocolate shavings
  • 2 each Strawberries, sliced

Directions:

  1.  Toast sliced brioche and cool slightly.
  2.  Spread evenly with Avocado Cream Cheese Frosting.
  3. Top with avocado slices, dark chocolate shavings, and fresh sliced strawberries.

Avocado Cream Cheese Frosting

Makes 24 servings

Ingredients:

  • 4 ounces Unsalted Butter
  • 4 ounces Cream Cheese
  • 1 cup Powdered Sugar
  • ½ teaspoon Salt
  • ½ each Avocados From Mexico, peeled pitted and pureed

Directions:

  1. Combine unsalted butter, cream cheese, powdered sugar in a mixer with a paddle attachment and mix on high speed until fluffy and well-combined
  2. Add salt and peeled, pitted and pureed Avocados From Mexico and mix on low speed just until avocado and sugar are fully combined.

 

Idaho® Potato Chip Peanut Butter Cookies with Caramel Buttercream

Photo by the Idaho Potato Commission - Recipe by Mindy Segal

 This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 8 ounces butter, room temperature
  • 15 1/2 ounces sugar
  • 1 teaspoon salt, plus as needed
  • 1/4 teaspoon vanilla extract
  • 2 1/2 cups Idaho® potato chips, crushed
  • 2 cups all-purpose flour
  • 2 cups heavy whipping cream
  • 3 1/2 ounces corn syrup
  • Powdered sugar as needed

Directions:

  1. Preheat oven to 350 degrees F. Cream butter and 3 1/2 ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).
  2. Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.
  3. To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.
  4. To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.

Idaho® Potato Chip Bacon Toffee Brittle

Photo by the Idaho Potato Commission - Recipe by Mindy Segal

 This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

  • 6 ounces butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons corn syrup
  • 2 teaspoons salt
  • 1 teaspoons vanilla extract
  • 1/4 cup bacon lardons, fat reserved from cooking
  • 1/2 cup almonds, smoked
  • 1/2 cup Idaho® potato chips, chopped roughly
  • 1 1/2 pound chocolate, bittersweet, 62 to 70% cacao, melted

Directions:

  1. Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.
  2. Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.