Saturday, July 19, 2014
I've had that pack of smoked salmon in the fridge since Christmas.
I'm not sure what I've been waiting for... I love smoked salmon.
What was I waiting for? Christmas again...?
Anyway, the pull date on the back said I had a month before it expired.
I had to find some reason to serve it!
So, I decided the occasion I was waiting for was a day at the beach with friends!
Yeah, Okay, so maybe that's a weird thing to bring to the beach, seems like it goes with a cocktail party better. But frankly, you'd be amazed at how happy people are to eat this at the beach! Keep cold until you're ready to serve, but it probably won't last too long anyway.
This would be nice on a bagel for breakfast, brunch or lunch too.
It's actually good on your finger too... just saying.
One note, don't add salt to this mixture, between the capers and the smoked salmon it is salty enough. Yummy, salty, tangy... did I say yummy?
Makes about 2 cups
8 oz smoked salmon, cut into pieces and divided into two portions
8 oz cream cheese
2 Tbsp capers, divided
1 tsp lemon zest
1 Tbsp lemon juice
1/3 cup chopped green onions, divided
Parsley, if desired
Using a food processor, or by hand mixer, mix the cream cheese, half the smoked salmon, half the green onions, half the capers, all the lemon zest and lemon juice until well combined. If using a food processor, it may get quite smooth. Remove to a different bowl and add the rest of the chopped up salmon chunks, the capers and the green onions, so that you have some nice colors and textures for serving.
Serve with slices of french bread, crackers, mini bagels or even potato chips.
Here's what I've been making:
One year ago: Mai Tai's for a Crowd (a VERY popular post, LOL)
Two years ago: Cherries Jubilee Martini
Three years ago: Peppered Chicken Kebabs wrapped in Bacon
Monday, July 14, 2014
Old, creamy, sweet and delicious.
Not usually things that are paired with low calorie, but this one is!
Made this other morning and enjoyed it on a hot humid evening on the deck, just perfect.
I'd like to give credit for the recipe, but I put this one in "draft" mode so long ago, when it came time to make it, I now have no idea. Lots of semifreddo's on the internet if you look for them.
Easy, just yogurt (or whipped cream) mixed with beat egg whites and an egg yolk.
So, if you are weirded out by uncooked eggs, this recipe is probably not for you.
As you can see, the recipe title says "almonds" but clearly, I have used pecans in my photo. Why??
I was fresh out of almonds... that's why.
Use what you "got"... got berries and walnuts, do a semifreddo with that instead.
Mix it up, make it yours.
Makes one 4x8 loaf pan, serves about 6
1 cup nonfat plain Greek yogurt
1 egg, separated
1/3 cup honey, or agave syrup
1/2 tsp almond extract
1 tsp vanilla
3 egg whites (use the white from above, plus 2 more)
2 medium peaches, pitted and diced
1/3 cup chopped almonds, pecans or hazelnuts, toasted
Line a 8x4x5 loaf pan with plastic wrap, over hanging all four sides*
Mix yogurt, egg yolk, honey and extracts
In another bowl, beat egg whites into stiff peaks.
With rubber spatula, fold egg whites into the yogurt mixture.
Gently stir in peaches and nuts.
Add to loaf pan, and carefully cover the top with the plastic wrap.
Freeze for 2-3 hours, or longer.
Slice (carefully with a serrated knife) and serve.