It will look as though you spent hours preparing this savory appetizer.
Several hours before serving, cut salmon into 24 3x1.5" rectangles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1.5" tall cylindrical timballi; place upright on a tray. In small food processor fitted with chopping blade, process reserved salmon scraps until smooth. Add butter and lemon juice; process until combined. Add cream and process until a smooth creamy mousse forms, Fold in parsley, chives, salt, and pepper. Transfer mousse to pastry bag without a tip. Pipe mousse into salmon timballi, dividing evenly. Wrap a whole chive around each timballo and tie in a bow if desired. Top each with about 1/4 teaspoon salmon caviar and a parsley leaf, if desired. Cover and refrigerate until ready to serve. To serve arrange 8 timballi on each of 3 small platters with Shrimp, White Beans and Tarragon and Mussels with Saffron-Tomato Mayonnaise or place all timballi on a single large platter.
1/2 cup cornmeal; white, or yellow
1/2 cup flour
1 teaspoon cajun seasoning; commercially blended
2 tablespoon vegetable oil; may be doubled
1 medium onion; finely diced
olive oil spray; (*)
1 cup chopped spinach
2 tablespoon fresh lemon juice
1 dash worcestershire sauce
1 dash freshly ground black pepper
1 teaspoon minced garlic
1/4 cup white wine
Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator).
Dredge fish in mixture of cornmeal, flour and cajun spice blend. Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per side. Set aside and keep warm.
[For the sauce, sauté onion in olive oil until soft; add fresh chopped spinach, lemon juice, worcestershire sauce, black pepper, garlic, and wine.
Cover and simmer 2 to 3 minutes. Serve over fish fillets. Makes 4 servings.
(* Original recipe used 1/4 cup olive oil to saute the spinach)
Stuffed Sweet Potatoes
6 sweet potatoes
3/8 cup chopped pecans; toasted
1/4 cup dried cranberries
1/4 cup maple syrup
1 tablespoon grated ginger root
3/4 teaspoon salt
3/4 teaspoon cayenne
Preheat oven to 375°F. Wrap potatoes in foil; bake at 375°F for 1 hour or until tender.
Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a 1/4" thick shell. Combine pulp, pecans, and remaining ingredients. Stuff shells with 3/4 cup potato mixture; place on a baking sheet. Bake at 375°F for 10 minutes or until thoroughly heated.
4 6 oz filet steaks
2 tablespoon ex virgin olive oil
1 tablespoon cracked peppercorns
2 tablespoon cracked coriander seeds
2 teaspoon coarse salt
1/2 cup port
1 tablespoon balsamic vinegar
2 cup beef stock
2 tablespoon cold butter
Brush steaks with 1 Tblsp of oil. Coat heavily with peppercorns and coriander seeds. Sprinkle with salt.
Heat remaining oil in skillet on high heat. Add steaks and cook 4 inutes one side; turn over and cook 4 minutes the other side. Turn again and cook 3 minutes more for medium rare, or until desired degree of doneness.
Remove from skillet and keep warm. Add port and reduce until 2 Tb remain. Add vinegar and stock; bring to boil and reduce by half. Remove from heat and whisk in butter. Place steaks on plate and coat with sauce.
Note: Could also be done on BBQ.
Chocolate Spritz Cookies
1 pkg semi-sweet chocolate morsels (6 oz)
1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1 can cinnamon candies (4 oz)
Over hot (not boiling) water, melt semi-sweet chocolate morsels, stirring until smooth; set aside.
In large mixer bowl, beat butter, sugar and vanilla extract until creamy. Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover dough; refrigerate 30-45 minutes.
Preheat oven to 400°F. Place dough in cookie press fitted with star plate. Press dough into 2" circles on ungreased cookie sheets; decorate with cinnamon candies.
Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely.
Makes about 7 1/2 dozen cookies.
4 tablespoon butter (1/2 stick)
1 box of powdered sugar (1 pound)
1/3 cup bourbon
1 cup pecans, chopped
Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. Do not use mixer. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator.
Lemon Almond Cake
1 butter and flour for cake pans
1/4 lb melted butter
4 oz almond paste (not marzipan)
2 egg yolks
1/3 cup lemon juice
1 1/2 teaspoon grated lemon zest
4 whole eggs
3/4 cup sugar
1/2 cup finely ground blanched almonds
1/4 cup cornstarch, sifted
1/4 cup apricot preserves
1/2 cup sliced and toasted almond
Preheat oven to 350°F. Lightly butter and flour a 9 inch by 1 & 1/2 inch round cake pan. Shake out excess flour.
Mix 1 of the yolks with lemon juice and grated lemon zest and mix this into butter. Mix this into almond paste - you may have to use processor to incorporate them fully.
Whisk 4 eggs and remaining yolks with sugar in the top part of a double boiler set over simmering, not boiling water. Beat eggs with an electric hand mixer until they have doubled in volume and turned an ivory color. Remove from heat. Whisk 1/4 of this into almond paste batter to lighten it. the fold in the rest. Alternating, each, sprinkle nuts and sieve cornstarch into batter and fold in very quickly. Work fast so that you do not deflate eggs. (A trick is to do this with your hands to make sure the thick almond paste batter blends with the lightened egg mixture.)
Pour cake batter into prepared cake pan and bake 30 to 40 minutes or until a cake tester, when inserted into the center of the cake, comes out dry. If the cake browns too quickly, cover it loosely with a piece of foil. Let cake cool in pan for 15 minutes, then unmold and place on a round cardboard.
Strain apricot preserves through a fine strainer and heat the apricots gently. Spread apricot preserves just around sides of cake and pat sliced almonds onto apricot preserves. Sift confectioner's sugar over the cake right before serving.
Yield: 8 servings.
Skillet Chicken With Rice
4 4 oz boneless skinless chicken breast halves
1 1/2 cup hot water
1 1/2 cup uncooked instant white rice
2 tablespoon margarine or butter
1 tablespoon lemon juice
1 teaspoon dried basil leaves
1/4 teaspoon salt
Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of chicken breast halves with paprika. Add chicken to skillet; immediately reduce heat to medium-high. Cover; cook 4 minutes.
Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 minutes.
Turn chicken; cover and cook an additional 4 to 5 minutes or until no longer pink in center. Remove chicken from skillet; place on serving platter. Cover to keep warm.
In same skillet, combine margarine, lemon juice, basil and salt; mix well. if necessary, return to heat to melt margarine.
Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mixture over chicken.
2 cup all-purpose flour
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 8 oz carton lemon yogurt
1 egg; lightly beaten
1/4 cup butter or margarine; melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries
1/2 cup confectioner's sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400°F for 15-18 minutes or until lightly browned. Glaze: Combine glaze ingredients; drizzle over warm biscuits.
3 lb chicken pieces
3/4 cup lemon juice
1 flour for dredging salt pepper
1/4 cup vegetable oil
1 tablespoon lemon juice
1 lemon; sliced thin
3 tablespoon brown sugar
1/2 cup chicken stock
Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350°F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics or holiday dinners.
Chicken Noodle Soup
1 tablespoon olive oil
1 onion; chopped
4 cup garlic; minced
4 celery stalk; chopped fine
2 carrot; minced
1 red bell pepper; chopped
8 cup fat-free chicken broth
2 cup shell pasta; (small)
2 cup cooked chicken; cubed
2 tablespoon fresh lemon juice
2 teaspoon lemon peel; grated
6 cup fresh spinach; stems removed
salt and pepper; to taste
Heat oil in a large pot over medium heat. Add onion and garlic, cook 1 minute. Add celery. carrots, pepper and saute until tender, about 8 minutes. Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.
Meanwhile cook pasta in large pot of boiling water, drain. (Note: Cook pasta in water rather than broth so the pasta won't soak up all my homemade broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and go to step
You will probably need to add more broth or water to soup.)
Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach just wilts. Season with salt and pepper.
Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.
Optional: Sprinkle freshly grated parmesan in bowls after serving.
1 1/2 cup flour; unsifted
1/2 cup confectioners sugar
3/4 cup margarine or butter; cold
4 eggs; slightly beaten
1 1/2 cup sugar; granulated
1 teaspoon baking powder
1/2 cup lemon juice from concentrate
3/4 cup coconut; flaked
In medium bowl, combine flour and confectioners' sugar, cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9" baking pan; bake at 350°F for 15 minutes. In large bowl, mix eggs, granulated sugar, baking powder and lemon juice. Pour over crust; top with coconut. Bake 20 minutes or until golden. Cool. Cut into bars. Store in refrigerator.