Ready for some refreshing new dips? - recipes - The Good Foods of Summer

Sunset, June, 1991

Ready for some refreshing new dips?

Refreshing as a splash in the pool, these dips and sauces add zest to all manner of nibbling foods--from crisp vegetables to savory bites of meats. All have make-ahead steps.

Thyme-Honey-Lemon Relish

Rather like a marmalade, but less sweet and slightly bitter, this relish is a particularly good complement to meats. Try it as a dip with roasted chicken wings, grilled pork ribs, tiny lamb chops, or small chunks of sausage.

1 medium-size (about 5 oz.) lemon 1/4 cup honey 1 teaspoon dry thyme leaves

Put lemon in a deep 1 1/2- to 2-quart pan and cover with water. Bring to a boil on high heat, uncovered; let simmer 5 minutes. Drain. When cool, cut in chunks into a blender or food processor (to catch juice); pick out a discard seeds, then whirl to chop fine.

Return lemon and juices to pan. Add honey, thyme, and 1 cup water. Boil on high heat, stirring often, until almost dry, 10 to 20 minutes. Be careful not to scorch. Stir in 1/2 cup more water and boil until reduced to 2/3 cup. Serve warm or cool. (*) Makes about 2/3 cup.

Per tablespoon: 29 cal.; 0.2 g protein; 0.1 g fat; 8.6 g carbo.; 0.9 mg sodium; 0 mg chol.

Chinese Bean

And Blue Cheese Sauce

Pungent fermented salted black beans are a popular Chinese seasoning, used frequently with meats. Equally pungent blue cheese marries extremely well with the beans; in this topping they give eye-opening interest to plain steamed potato slices, hot or cool.

1 tablespoon fermented salted black beans 1 clove garlic, minced or pressed 1 tablespoon rice vinegar 2 tablespoons rice vinegar 1 medium-size firm-ripe Roma-style tomato, cored and diced 1/4 cup coarsely crumbled blue cheese 2 tablespoons fine-chopped green onions (including tops) 5 cooked thin-skinned potatoes (each about 3 in. long), hot or cool

Carefully sort through beans to remove debris (such as tiny rocks), then put beans in a fine strainer and rinse well with water. Let drain. In a bowl, mash beans with garlic. Mix in the oil and rice vinegar, then add tomato, cheese, and onions. Stir to blend. If made ahead, cover and let stand up to 6 hours; mix to use.

Cut potatoes crosswise into about 3/8-inch-thick slices. Spoon about 1

teaspoon bean mixture onto each slice; pick up to eat. Makes 1/2 cup sauce, or 24 portions.

Per portion: 27 cal.; 0.7 g protein; 1 g fat; 3.8 g cargo.; 39 mg sodium; 1.1 mg chol.

Indonesian Gado Gado Dip

Companionable foods to scoop through smooth sauce include crisp Belgian endive leaves, cool cucumber slices, tender-crisp raw asparagus tips, cauliflowerets, and grilled bites of chicken, beef, or pork on tiney skewers.

/3 cup peanut butter 2 tablespoons each rice vinegar, Oriental sesame oil, and sugar 1 tablespoon say sauce

In a small bowl, stir together the peanut butter, vinegar, oil, sugar, and soy until smootn. (*) Makes 1/2 cup.

Per tablespoon: 8.1 cal.; 2 g protein; 6.5 g fat; 4.6 g carbo.; 286 mg sodium; 6 mg chol.

Curry Seed Sauce

This lightly clinging, aromatic sauce sticks just enough to flavor any food with curry seasonings.

1 1/2 teaspoons mustard seed 1 teaspoon sugar 1/2 teaspoon curry powder 1/2 teaspoon coriander seed 1/4 teaspoon dry thyme leaves Seed from 2 cardamom pod 1/2 teaspoon grated lemon peel 2 teaspoons cornstarch or arrowroot 1 cup regular-strength chicken broth 2 tablespoon lemon juice

In an 8-to 10-inch frying pan, combine mustard seed, sugar, curry powder, coriander seed, thyme leaves, and cardamom seed. Stir overt medium heat until spices smell lightly toasted, 2 to 3 minutes.

Remove pan from heat and add lemon peel, cornstarch, and chicken broth, mixing to blend until smooth. Stir over high heat until boiling. Let cool (to speed, set pan in ice water), then add lemon juic. (**) Makes bourt 1 1/4 cups.

Per tablespoonL 5.4 cal.; 0.2 g protein; 0.2 g fat; 0.8 g cargo.; 3.1 mg sodium; 0 mg chol.

Genovese Green Sauce

Delicate but not timid, this subtle pistachio-tarragon sauce makes a fine bath for fennel stalks, mushroom slices, and broccoli flowerets.

1/2 cup shelled, salted pistachios 2 teaspoons arrowroot or cornstarch 1/2 teaspoon dry tarragon leaves 1 cup regular-strength chicken broth 1/4 cup packed parsley 2 tablespoons drained capers

Rub nuts in a towel to remove as much of the brown membrane as possible. Lift nuts from towel and discard residue. Chop 1/4 cup of the nuts until fine.

In a 1- to 1 1/2-quart pan, mix arrowroot, tarragon, and broth. Stirring, bring to a boil on high heat. Let cool (to speed, set pan in ice water).

Put unchopped nuts and parsley in a blender or food processor. Whirl with enough seasoned broth to make a coarse puree. Mix with broth, capers, and chopped nuts. Pour into a bowl and serve. (**) Makes about 1 1/4 cups.

Per tablespoon: 21 cal.; 0.8 g protein; 1.6 g fat; 1.2 g cargo.; 25 mg sodium; 0 mg chol.

Caesar Cream

All the vibrant good tatse of a Caesar salad are captured in this smooth, pale green mixture. Naturally, crunchy romaine leaves are used for dipping. So are the crusty croutons.

1/2 cup fresh-grated parmesan cheese 2 or 3 drained canned anchovy fillets 2 or 3 tablespoons lemon juice 1/2 cup packed parsley 1 cup light or regular sour cream A few strands fine-shredded parmesan cheese 1 to 2 quarts small inner romaine lettuce leaves, rinsed and crisped Parmesan tast (directions follow)