Anyone have a T&T p

M

michael-in-phoenix

Well-known member
Looking for ideas for the nosh station, pre-Christmas Eve meal.

I hot-smoked some salmon, but I thought I'd ask here before googling.

Thanks!

Michael

 
Here are some ideas Michael

Cannot tell if you are looking for something to make out of the salmon you smoked or something to make along side it- but here is the most wonderful showstopper- the smoked salmon cheesecake....and also an app I am making for Christmas, Smoked salmon Christmas Trees. Also my absolute favorite, the layered cheese and pesto torte followed by James Beard's wonderful liver pate- so easy, so delicious. All about a zillion times T&T.

SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs

Preheat oven to 350º. Butter a 10-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.

SMOKED SALMON CHRISTMAS TREES (makes 10 hors d'oeuvres)
1/2 lb thinly sliced smoked salmon
10 very thin slices of whole-wheat bread
3 tbsp unsalted butter, softened
about 1 tbsp drained capers
1 small white onion, halved and sliced thin lengthwise
dill sprigs for garnish
Arrange the salmon slices, overlapping them slightly, on a cutting board and with a 3-1/4" metal Christmas tree cutter cut out 10 trees, using a small sharp knife if necessary to aid in the cutting. With the cutter cut out 10 trees from the bread, spread the bread with the butter and sprinkle the butter with pepper to taste. Top each bread tree carefully with a salmon tree and garnish the trees with caper ornaments and onion icicles. The trees may be made up to 6 hours ahead of time and kept covered and chilled. Transfer the trees to a platter and garnish with garlands of dill.

LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.

JAMES BEARD’S LIVER PATE
6 oz liverwurst
6 oz cream cheese
1 tsp dry sherry
½ tsp Worcestershire sauce
½ tsp dried tarragon
pinch fines herbes
2 cloves garlic, minced
1 T whole green peppercorns
In a mixer combine the liverwurst, cream cheese, sherry, Worcestershire, tarragon, fines herbes and garlic. Blend well, stopping to scrape down the sides and bottom. When smooth, fold in the peppercorns. Serve with sliced baguette, butter, Dijon mustard, shaved red onions and cornichons. Makes about 1 lb.

 
Jalapeno Feta & Dill Dip

Jalapeno Feta Dip

4 ounces feta, crumbled
4 ounces, cream cheese, softened
1 TBSP chopped fresh dill, or 1 TSP dried dill weed
1 ½ TSP finely chopped jalapeno pepper (or to taste)
1 to 2 TBSP milk or cream
2 TSP fresh lemon juice (or to taste)
1 TSP finely shredded lemon zest
1/8 TSP white pepper
Optional: Lightly crushed pink peppercorns, for garnish
For baked version, add ~ 1/3 cup sour cream

Using a blender or food processor, puree the feta & cream cheese – approx. 1 TBSP milk or cream to assist in combining. Add the remaining ingredients. Taste, & adjust, if necessary, to suit your tastes. Serve either cold or hot, with bread, crackers, veggies.
To bake, preheat oven to 375F. Place the prepared dip in a small oven-proof dish & bake for approx. 15 minutes, or until warmed through & bubbly (this will depend on the depth of the dish you are using). In a pinch, you could also microwave the dip until heated through.
 

 
French Canadian Creton - a pork (no organs) pate cooked in cream with spices

Creton
Traditionally a meat pate eaten on toast for breakfast, this is also a wonderful appetizer. Try it on a cracker or crusty bread with a little mustard or pepper jelly.

1 pound ground pork
1 large onion, finely chopped
3 large cloves garlic, minced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon white pepper
½ teaspoon ground cloves
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground ginger
¾ cup whole milk or light cream
¼ cup fine breadcrumbs
In a heavy-bottomed pot, cook the ground pork until it is no longer pink. Add the onion, & continue cooking over medium heat until the onion is very soft & beginning to brown. Throughout the cooking process, continue to break up any lumps of meat. Add the minced garlic, cook another minute or two. Add the seasonings, stirring to combine. Allow to cook for a couple minutes, stirring to keep the spices from scorching. Add the milk (or light cream) and breadcrumbs. Allow to come to a boil, then cover & simmer of low heat until the pork is very tender & the milk has pretty much evaporated, stirring occasionally. This will take approximately one hour. Uncover, stir, & continue cooking until the mixture has thickened & the liquid has completely evaporated. Adjust for seasonings, then remove from heat.
Pack the mixture into small ramekins, bowls or plastic containers with lids. Smooth out the surface with a spatula. Allow to chill in the refrigerator for several hours before serving. Freeze remaining containers until ready to use. Keep for up to 3 months in a deep freezer.

 
Smoked Trout and Artichoke Terrine

Smoked trout + artichoke terrine
From Chef Jeffrey Weiss

Ingredients:
1 cup heavy cream
2 cups smoked trout, shredded and picked through for bones
2 garlic cloves, microplaned
4 Gelatin leaves, silver color
2 cups Cypress Grove goat's milk fromage blanc (or ricotta can be subbed out)
10 oz artichoke hearts, cooked and sliced
2 meyer lemons, zested, plus extra for garnish
1 small bunch Italian parsley, minced
1 bunch Chives, minced

Preparation:
1. Prepare a terrine mold by wetting it slightly then lining the mold with overlayed plastic wrap (the water will help the plastic adhere to the corners).
2. Combine the cream, garlic, and smoked trout in a small pot. Heat the mixture until the cream is very warm, then set aside.
3. Meanwhile, submerge the gelatin leaves in cold water until they are softened, about 2 minutes. Squeeze out any excess water, then add the gelatin to the trout-cream mixture. Stir to combine, then set aside.
4. Place the fromage blanc in a food processor and blend until the cheese is softened. Add the artichokes, lemon zest, parsley, and chives and pulse to combine.
5. Pour in the trout mixture, then pulse to combine.
6. Taste the terrine mixture, and add any salt and pepper required.
7. With a rubber spatula, pack the mixture into the terrine mold, making sure to pack the terrine down.
8. Place a top on the mold (I use a piece of cardboard wrapped in foil), and place a few weights on top of the mold to compress it.
9. Refrigerate the terrine overnight.

To serve:
10. Unmold the terrine and slice into slices. Top with some more zest and serve along side toasted or grilled bread.

 
Michel Richard's Faux Chicken Gras is very good and looks fantastic.

* Exported from MasterCook *

CHICKEN FAUX GRAS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

FOR MOUSSE
1 cup finely chopped onion (1 medium)
2 sticks unsalted butter -- (1c) softened
1 garlic clove -- minced
1/2 cup heavy cream
1 pound chicken livers -- trimmed
1 teaspoon fine sea salt
1/2 teaspoon black pepper
FOR PARSLEY GELÉE
1 seedless cucumber (usually plastic-wrapped)
1 teaspoon unflavored gelatin
1 teaspoon fresh lemon juice
1 teaspoon sugar
1 drops Tabasco sauce -- (1 to 2)
2 teaspoons finely chopped fresh flat-leaf parsley
SPECIAL EQUIPMENT: 4 (8-oz) ovenproof ramekins
ACCOMPANIMENT: crackers or baguette slices

MAKE MOUSSE:
1) Put oven rack in middle position and preheat oven to 300ºF.
2) Cook onion in 2 T butter in a small heavy saucepan over moderately low heat, covered, stirring occasionally, until translucent, 5-7 mins. Stir in garlic and cream and simmer, covered, until onion is tender, about 6 mins.
3) Remove from heat and stir in remaining 1 3/4 sticks butter, then return to heat and stir until butter is melted and mixture is combined.
4) Purée livers with onion mixture, sea salt, and pepper in a blender, scraping down sides as necessary, until smooth. Force mixture through a fine-mesh sieve into a large measuring cup. Bring a teakettle full of water to a boil.
5) Evenly space ramekins in a 13x9" roasting pan. Divide liver mixture among ramekins, then cover each ramekin with foil and place roasting pan in oven. Pour enough boiling water into pan to fill pan halfway.
6) Bake until mousse is just set, about 30 mins. Remove foil and transfer ramekins to a rack to cool to room temperature, about 1 hour, then chill mousse, covered, at least 3 hours.
PREPARE GELÉE ONCE MOUSSE IS COLD:
7) Chop half of cucumber and reserve remainder for another use. Purée chopped cucumber in a food processor until liquefied. Pour through a fine-mesh sieve into a liquid measuring cup (You should have 1/2 cup cucumber water. If not, chop and purée more cucumber.)
smileys/bigeyes.gif Sprinkle gelatin over 1/4 cup cucumber water in a small saucepan and let stand 1 minute to allow gelatin to soften. Heat gelatin mixture over low heat, swirling pan, until gelatin is liquefied, then remove from heat and stir in lemon juice, sugar, Tabasco (to taste), parsley, and remaining 1/4 cup cucumber water until sugar is dissolved.
9) Cool gelée 5 mins, then spoon about 2 tablespoons over each mousse. Chill until gelée is set, about 1 hour.
10) Bring mousse to room temperature, about 30 mins, before serving.
COOKS' NOTE: Baked mousse with gelée can be chilled up to 3 days.
Yield:
"12 Servings"
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Chicken Pate - no livers

* Exported for MasterCook 4 by Living Cookbook *

Chicken Pate

Recipe By : Doris from Foothill House Inn
Serving Size : Preparation Time: 0:00
Categories : Appetizer


Amount Measure Ingredient -- Preparation Method

3 Tab Butter
2 medium boneless chicken breasts about
-- 10oz cut into ½ inch cubes
1 Tab chopped garlic
1/3 cup lightly salted roasted cashews
1/3 cup mayo
1/2 cup finely chopped onion
1/4 cup Parmesan cheese
1/2 tsp red pepper sauce – Tabasco
1/4 cup chopped fresh basil

1. Melt butter in skillet. Season chicken with salt and pepper, add to
skillet and sauté until chicken in cooked. Stir in cashews. Cool

2. In food processor combine all ingredients. Pack in serving container.
Refrigerate. I serve with toasted baguette slices that I toast and brush
with garlic and olive oil.

Nutrition (calculated from recipe ingredients)Calories: 967
Calories From Fat: 348
Total Fat: 39.3g
Cholesterol: 316.1mg
Sodium: 1250.1mg
Potassium: 1390.1mg
Carbohydrates: 27.5g
Fiber: 1.5g
Sugar: 8.7g
Protein: 120.5g

Comments:

Recipe Source: Doris from Foothill House Inn


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Chutney Cheese Pate

* Exported for MasterCook 4 by Living Cookbook *

Chutney Cheese Pate

Recipe By :
Serving Size : Preparation Time: 0:00
Categories : Appetizer


Amount Measure Ingredient -- Preparation Method

8 oz sharp cheddar cheese
8 oz cream cheese
2 Tbs dry vermouth (I used sherry)
1/2 tsp curry
1/2 cup mango chutney
green onions, finely chopped

1. Beat cheeses together until well blended. Add vermouth and curry to
taste. Refrigerate at least 4 hours. Shape into a ball. When ready to serve,
carefully spoon chutney over the cheeseball. Sprinkle top with green onions

2. Serve with crackers (wheat thins) or breadsticks.

Nutrition (calculated from recipe ingredients)Calories: 1729
Calories From Fat: 1262
Total Fat: 120.7g
Cholesterol: 331.1mg
Sodium: 6455.1mg
Potassium: 357.9mg
Carbohydrates: 61.2g
Fiber: 26.6g
Sugar: 1.7g
Protein: 36.9g

Comments:


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