Holiday Entertaining


Posted on November 10, 2011 at 8:00 AM

Updated Wednesday, Nov 9 at 12:05 PM

Ingrid Hoffmann’s Yummy Avocado Sopita

Serves 4
• 1 tablespoon unsalted butter
• 1 white onion, finely chopped
• 2 garlic cloves, peeled and smashed
• 1/2 red, orange, or yellow bell pepper, finely chopped
• 1 tablespoon, plus 1 ½ teaspoons fresh dill
• Salt and fresh black pepper, to taste
• 1/2 cup heavy cream
• 3 medium Chilean Hass Avocados, halved, seeded, peeled, and roughly chopped
• 1 cup milk
• 2 tablespoons olive oil
• 16 small raw shrimp, peeled and deveined
• Fresh basil leaves, finely chopped, for garnishing
• Sesame seeds to taste
Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until they are soft, about 7 minutes, stirring occasionally. Add the dill and some salt and pepper to taste. Stir in the cream and pour the mixture into a blender jar.
Add the avocado, milk and a tablespoon of olive oil to the blender and purée. When completely smooth, transfer the purée to a bowl, cover, and refrigerate until chilled. (The soup can be made up to 1 day in advance.)
Heat the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses, add some of the shrimp and garnish with the sesame seeds and basil.
Recipe courtesy of Ingrid Hoffmann and Chica Worldwide, LLC
Avocado and Corn Tostaditas
• 1/4 cup sour cream
• 2 teaspoons lime juice
• 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
• 1/2 cup canned black beans rinsed and drained
• 1/2 cup frozen corn kernels, defrosted, rinsed and drained
• 2 scallions, white and light green parts only, chopped
• 1 cup store-bought fresh salsa
• Salt and freshly ground black pepper
• Dash of hot sauce
• 20 round tortilla chips
• 1 ripe Chilean Hass Avocado, peeled, pitted, and halved
Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.
In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.
Vuelve A La Vida Shrimp Cocktail

Serves 4 to 6
Want a delicious twist on a classic recipe?  Try adding Chilean Hass Avocados to traditional shrimp cocktail.  This recipe is super easy, delicious and nutritious – a definite crowd pleaser!
• Juice of 5 limes
• 3/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 4 cups small cooked shrimp
• 1/2 medium yellow onion, finely chopped
• 2 medium Chilean Haas Avocados, halved, pitted, peeled and chopped
• 1/2 cup water or dry white wine, as needed
• Hot sauce
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh cilantro leaves
• Toasted bread or crackers
Stir the lime juice, ketchup, and Worcestershire sauce together in a large bowl. If the mixture seems thick, add the water or wine to dilute the sauce. Add the shrimp, onions and avocados and toss to coat. Season with your favorite hot sauce, and stir in salt and pepper to taste.
Cover with plastic wrap and refrigerate until you are ready to serve. Sprinkle with the chopped cilantro and serve on toasted bread or with some crackers on the side.