Tuesday, March 22, 2011

Salmon Mousse

My Mom and friend Sandy were here for dinner on Saturday and for an appetizer we had Salmon Mousse...
Star Fruit and fresh rosemary garnish....

Serves 8
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)KNOX
  • 6 ounces sockeye salmon, coarsely chopped*
  • 1 1/4 cups low-fat sour cream
  • 2 tablespoons fresh lemon juice
  • Lemon pepper and celery salt to taste
  • Dash of Tabasco
  • 1/2 tsp. smoked paprika
  • 1 Tbsp. roasted minced onion
  • fresh rosemary, for garnish (optional)
  • crackers (we used RITZ Roasted Veggie), for serving


  1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  2. In a bowl, combine salmon, sour cream, and lemon juice. Mix until smooth; season with the pepper and salt. Add slightly cooled gelatin mixture, and blend until combined.
  3. Pour into a pretty glass bowl. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with rosemary, if desired, and serve with crackers.
  4. As you can see I unmolded ours onto a plate. Simply place bowl in a warm water bath for a few seconds, cover with plate, flip and unmold.

Fleur de Sel

Our friend Scotty retired this past Friday.....I made him a Fleur de Sel...It is dark chocolate cake that is layered with dark chocolate ganache and a smoked sea salt caramel filling  and then surrounded by smoked, roasted almonds. Topped with ganache and chocolate swirls. It was as fun to make as it was to eat!!

Raspberry and Lemon Chilboust Entremet

Ladyfingers wrapped around a lemon chilboust (mousse) with raspberry insert, raspberry glaze and sugar cookie crust. A marzipan lemon, chocolate swirl and sugar sticks for the topping....

Wednesday, March 16, 2011

Creme de Menthe Chunky Cookies

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 (10 ounce) package Andes mint baking chips
  • 2 2/3 cups all-purpose flour
  • 1 cup roasted Pistachios, chopped


Prep Time: 10 mins
Total Time: 20 mins
  1.  Preheat oven to 350°F.
  2. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
  3. Add Andes Baking Chips and nuts, mix.
  4. Add Flour and continue to mix until all ingredients are well blended together.
  5. Cover and chill in the refrigerator for 45-60 minutes.
  6. Spoon out approximately 1 oz of dough per cookie.
  7. Form a ball and then slightly flatten.
  8. Place on non-stick baking pans and bake for approximately 8-10 minutes.
  9.  Cool on pans for 2 minutes, then remove.

Tuesday, March 15, 2011

Happy St Pattys Day

I made some shamrock Linzer cookies...raspberry filling.

and some Dark Chocolate cupcakes that are creme filled and topped with Baileys Irish Cream Frosting....

Friday, March 11, 2011

Irish Soda Bread

    * 4 cups all-purpose flour, plus extra for currants
    * 4 tablespoons sugar
    * 1 teaspoon baking soda
    * 1-1/2 teaspoons kosher salt
    * 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2" dice
    * 1-3/4 cups cold buttermilk, shaken
    * 1 extra-large egg, lightly beaten
    * 1 cup dried currants (optional)
Currants are not traditional, but for taste you may want to add them or Raisins....

 Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk,and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature

Thursday, March 10, 2011

California Pissaladiere

1 tsp.    Olive oil

1 lb.    Thinly sliced yellow onions

2 Tbsp.    Thinly sliced garlic

2 Tbsp.    Anchovy paste

1 Tbsp.    Chopped rosemary

    Kosher salt and coarsely ground black pepper to taste

1 Prepared pizza dough /Boboli

1 1/4 cups    Sliced California Ripe Olives

1 cup (2 oz.)    Grated smoked Gruyere cheese

1/4 cup    Chopped parsley

Heat oil in a medium sized saucepan over medium heat. Stir in onions and garlic, cover and turn heat down to low. Continue cooking, stirring occasionally for 20 minutes over very low heat until tender and golden. Remove from heat, mix in anchovy paste and rosemary and season to taste with salt and pepper. Set aside. Place pizza dough on a lightly floured surface and roll into a 12-inch by 17-inch rectangle. Carefully transfer to a lightly greased baking sheet. Spread with an even layer of caramelized onions. Top with California Ripe Olives and cheese. Bake in a 500°F oven for 10-12 minutes. Remove from oven, sprinkle with parsley and transfer to a clean cutting board. Cut into 6 (6-inch by 5 1/2-inch) rectangles and serve hot.

Herb Talapia with Garlic


Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
1/4 cup (1/2 stick) butter, softened
1 teaspoon fresh garlic
1/4 tsp basil
1/4 tsp.thyme
1/2 teaspoon ground mustard
1 pound tilapia fillets
1/2 teaspoon salt
 Black Pepper
1. Preheat oven to 400°F. Mix butter, garlic, basil, thyme  and ground mustard in medium bowl until well blended.

2. Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.

3. Bake 10 minutes or until fish flakes easily with a fork.

Tuesday, March 8, 2011

Turnip Fries

2 fresh turnips, peeled and scrubbed, julienne in to fries
Blackening season to coat fries
Preheat oven and a foil lined pan. 400*
Place fries on hot pan and bake for 15 minutes
Broil for 10 minutes to brown and crisp......
Watching carefully!
We ate them with apricot HOT mustard....

Sunday, March 6, 2011

Creme de Menthe Pillows


1 cup unsalted butter - softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)


Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

Friday, March 4, 2011

Shrimp with Cilantro Coconut chutney

  • Cajun Blackening Seasoning Mix
  • Makes ¼ cup
  • 11/2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 16 Shrimp cleaned (I ALWAYS remove tails) 
  • 1 cup cooked brown rice (kept warm)
  • Cilantro/Coconut chutney:
  • 3/4 cup shredded coconut
  • 3/4 cup fresh cilantro
  • 1 small diced Serrano Chile
  • 4oz. clam juice
  • also need:
  • 1 cup thawed frozen peas
  • 6oz Greek yogurt 


  1. Mix blackening season mix. Toss shrimp in blackening season to coat. Grill 5-7 minutes.
  2. Gently heat yogurt with peas and toss with shrimp.
  3. Place a 1/2 c rice on 2 plates. Spoon shrimp on rice.
  4. Place chutney on the side.
  5. Serve with a nice fresh veggie....(asparagus)
  6. To make chutney, place all ingredients in food processor and pulse to desired consistency. Squeeze 1/2 lime over chutney to serve.
  7. 3/4 cup shredded coconut
  8. 3/4 cup fresh cilantro
  9. 1 small diced Serrano Chile 
  10. 4oz. clam juice   

 This is the pan we use to grill beautifully


Wednesday, March 2, 2011


My first time with Marzipan.....and of course I had to get whimsical with it......