RICHMOND, Va. (WTVR)- We whip up a garden fresh appetizers that are light and easy! Executive Chef Tony Arrington from Lewis Botanical Gardens shares his tasty Caprese Skewers served with a delicious Green Goddess Dip and Balsamic Macerated Fruit with homemade whipped topping.
2 cups mayonnaise
2 cups plain Greek Yogurt
2Tablespoons Dijon mustard
¼ cup white wine vinegar
2 Tbl fresh minced garlic
2 Tbl fresh tarragon
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1 cup spring onions, whites & greens included
½ tsp Tabasco
1 teaspoons each kosher salt & black pepper
Combine all ingredients in a food processor or blender and puree until well blened.
The dip will keep in your refrigerator for up to a week.
1 cup strawberries- trimmed and sliced
1 cup raspberries- whole
1 cup Blackberries- whole
1 pint nectarine- sliced
½ cup Balsamic vinegar
½ cup brown sugar
Stir together the vinegar and sugar until dissolved.
Toss the berries in the marinade. Chill in refrigerator
Toss several times over the course of an hour.
1 cup (8 oz) Mascarpone cheese
2 Tablespoons heavy cream
4 tablespoons powdered sugar
Wisk ingredients together until smooth
Keep chilled before serving.
Serve berries and cream over slices of pound cake or angel food cake.