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Got this request for a party on Sat. "something you might savor with a white like a sauvignon
- Thread starter barb_b
- Start date
This is an amazing starter- Smoked Salmon Cheesecake
I've posted this before and made it a dozen times- always to raves. Don't know how many people your party is for but this is a wonderful recipe- and a show-stopper:
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 9-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.
I've posted this before and made it a dozen times- always to raves. Don't know how many people your party is for but this is a wonderful recipe- and a show-stopper:
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 9-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.
steve2-in-la
Well-known member
Cathy's sounds great but for something a bit lighter, try these Shrimp Cakes:
Shrimp Cakes with Sweet Thai-Chile Sauce
Bon Appétit September 2005 Sansei Seafood Restaurant & Sushi Bar, Maui
(Rather than make the creamed Thai Chile Sauce, indicated in the recipe, I just use unadulterated Thai Sweet Chile Sauce out of the bottle. Lighter, tastier, labor-free)
16 uncooked LARGE SHRIMP (about 1 pound), peeled, deveined
1 LARGE EGG
1 GREEN ONION, sliced
2 Tbsp FRESH LEMON JUICE
1 Tbsp DIJON MUSTARD
1 Tbsp minced FRESH CILANTRO
½ tsp HOT PEPPER SAUCE
½ tsp SALT
Pinch of GROUND BLACK PEPPER
2 cups PANKO
2 Tbsp (or more) PEANUT OIL
SWEET THAI-CHILE SAUCE
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 Tbsp peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 Tbsp Sweet Thai-Chile CSauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately. Makes 6 first-course servings.
Chili-Lime Cream Sauce
This sauce would also be terrific served with grilled fish or pasta.
¼ cup DRY WHITE WINE
¼ cup FRESH LIME JUICE
1 Tbsp chopped peeled FRESH GINGER
1 Tbsp minced SHALLOT
1/3 cup WHIPPING CREAM
2 Tbsp CHILI-GARLIC SAUCE*
6 Tbsp (¾ stick) UNSALTED BUTTER, room temp, cut into ½ inch pieces
Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
Shrimp Cakes with Sweet Thai-Chile Sauce
Bon Appétit September 2005 Sansei Seafood Restaurant & Sushi Bar, Maui
(Rather than make the creamed Thai Chile Sauce, indicated in the recipe, I just use unadulterated Thai Sweet Chile Sauce out of the bottle. Lighter, tastier, labor-free)
16 uncooked LARGE SHRIMP (about 1 pound), peeled, deveined
1 LARGE EGG
1 GREEN ONION, sliced
2 Tbsp FRESH LEMON JUICE
1 Tbsp DIJON MUSTARD
1 Tbsp minced FRESH CILANTRO
½ tsp HOT PEPPER SAUCE
½ tsp SALT
Pinch of GROUND BLACK PEPPER
2 cups PANKO
2 Tbsp (or more) PEANUT OIL
SWEET THAI-CHILE SAUCE
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 Tbsp peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 Tbsp Sweet Thai-Chile CSauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately. Makes 6 first-course servings.
Chili-Lime Cream Sauce
This sauce would also be terrific served with grilled fish or pasta.
¼ cup DRY WHITE WINE
¼ cup FRESH LIME JUICE
1 Tbsp chopped peeled FRESH GINGER
1 Tbsp minced SHALLOT
1/3 cup WHIPPING CREAM
2 Tbsp CHILI-GARLIC SAUCE*
6 Tbsp (¾ stick) UNSALTED BUTTER, room temp, cut into ½ inch pieces
Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
steve2-in-la
Well-known member
Although on 2nd thought, that sauce wouldn't go well with a Sauvignon Blanc ... Plan B: Crab Cakes
Traxx Crab Cakes
Adapted from Traxx restaurant in L.A. Traxx serves these with a chipotle mayonnaise. 5-10 servings depending on size
2 EGGS
1 Tbsp seeded and minced JALAPEÑO
¼ cup minced RED ONION
1 ½ cups minced SOURDOUGH BREAD (about 2 slices)
2 Tbsp MAYONNAISE
2 tsp OLD BAY SEASONING
1 tsp minced CILANTRO
2 tsp minced PARSLEY
½ tsp WHOLE GRAIN DIJON MUSTARD
½ cup PANKO BREAD CRUMBS
1 lb JUMBO LUMP CRAB MEAT, picked and cleaned
BUTTER and OLIVE OIL for frying
CHIPOTLE MAYO (for serving)
In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.
Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.
When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.
Each serving: 268 calories; 20 grams protein; 10 grams carbohydrates; 0 fiber; 15 grams fat; 4 grams saturated fat; 172 mg. cholesterol; 460 mg. sodium.
Chipotle Mayonnaise: To a cup of regular mayo, add 1 minced clove of garlic, 1 Tbsp Fresh lime juice, 2 Tbsp chopped fresh cilantro and ¼ h cup puréed canned chipotle chiles in adobo.
Piquillo Pepper Mayonnaise: Follow the basic mayonnaise recipe, substituting sherry vinegar for the white wine vinegar. Add one-fourth cup puréed piquillo peppers and a pinch of cayenne to the mayonnaise.
Traxx Crab Cakes
Adapted from Traxx restaurant in L.A. Traxx serves these with a chipotle mayonnaise. 5-10 servings depending on size
2 EGGS
1 Tbsp seeded and minced JALAPEÑO
¼ cup minced RED ONION
1 ½ cups minced SOURDOUGH BREAD (about 2 slices)
2 Tbsp MAYONNAISE
2 tsp OLD BAY SEASONING
1 tsp minced CILANTRO
2 tsp minced PARSLEY
½ tsp WHOLE GRAIN DIJON MUSTARD
½ cup PANKO BREAD CRUMBS
1 lb JUMBO LUMP CRAB MEAT, picked and cleaned
BUTTER and OLIVE OIL for frying
CHIPOTLE MAYO (for serving)
In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.
Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.
When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.
Each serving: 268 calories; 20 grams protein; 10 grams carbohydrates; 0 fiber; 15 grams fat; 4 grams saturated fat; 172 mg. cholesterol; 460 mg. sodium.
Chipotle Mayonnaise: To a cup of regular mayo, add 1 minced clove of garlic, 1 Tbsp Fresh lime juice, 2 Tbsp chopped fresh cilantro and ¼ h cup puréed canned chipotle chiles in adobo.
Piquillo Pepper Mayonnaise: Follow the basic mayonnaise recipe, substituting sherry vinegar for the white wine vinegar. Add one-fourth cup puréed piquillo peppers and a pinch of cayenne to the mayonnaise.
melissa-dallas
Well-known member
Food & Wine suggests this Shrimp/Avocado Salad with Mango Driessing
as a pairing for Sauvignon Blanc. Gets rave reviews too.
http://www.foodandwine.com/recipes/shrimp-and-avocado-salad-with-mango-dressing
as a pairing for Sauvignon Blanc. Gets rave reviews too.
http://www.foodandwine.com/recipes/shrimp-and-avocado-salad-with-mango-dressing
Salmon Canapes from T&T (uses smoked salmon):
These are delicious!
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced (I've also used sweet yellow onion)
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
http://www.eat.at/swap/forum2/14_SALMON_CANAPES
These are delicious!
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced (I've also used sweet yellow onion)
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
http://www.eat.at/swap/forum2/14_SALMON_CANAPES
Here's another great one: Bruschetta with Goat Cheese and Roasted Peppers
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
florisandy
Well-known member
Steve, your BA recipe is very similar to the one I made and loved except for
slight variations in ingredients and the recipe I used called for a little ground ginger.
Yes, a big thumbs up for Asian shrimp cakes!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=151279
slight variations in ingredients and the recipe I used called for a little ground ginger.
Yes, a big thumbs up for Asian shrimp cakes!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=151279
Joanie's fabulous shrimp, avocado, mango salad, in small portions. We used to celebrate
the arrival of Spring every year on the deck, with that one and that wine. Where is Spring ?? I'm ready for this salad again.
Mango, Avocado and Shrimp (large) Salad
2 x ripe mangoes, diced, or one
2 x ripe avocados, diced
1 x small romaine lettuce, washed and torn into small pieces
1 - 2 x TBL chopped fresh cilantro
1 LB cleaned, precooked large shrimp, or less for 2 people
1 - 1 ½ cooked rice or small pasta
Dressing:
4 TBL fresh lemon juice
4 cloves garlic minced, or less
2 inch piece of fresh ginger, peeled and grated or minced
1 tsp curry powder
1/2 tsp borrie (turmeric)
3 tsp sugar
Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.
I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.
the arrival of Spring every year on the deck, with that one and that wine. Where is Spring ?? I'm ready for this salad again.
Mango, Avocado and Shrimp (large) Salad
2 x ripe mangoes, diced, or one
2 x ripe avocados, diced
1 x small romaine lettuce, washed and torn into small pieces
1 - 2 x TBL chopped fresh cilantro
1 LB cleaned, precooked large shrimp, or less for 2 people
1 - 1 ½ cooked rice or small pasta
Dressing:
4 TBL fresh lemon juice
4 cloves garlic minced, or less
2 inch piece of fresh ginger, peeled and grated or minced
1 tsp curry powder
1/2 tsp borrie (turmeric)
3 tsp sugar
Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.
I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.
florisandy
Well-known member
Oh yeah, I've made the Chile-Lime Cream sauce too for the EPI shrimp cake
recipe that Carianna/Washington posted here.
Good stuff that pairs well with champagne... Lol
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=39300
recipe that Carianna/Washington posted here.
Good stuff that pairs well with champagne... Lol
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=39300
florisandy
Well-known member
Specifically speaking barb, Louisiana Deviled Crab Cakes pairs well with
sauvignon blanc - especially from New Zealand.
I loved this one too!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=114927
sauvignon blanc - especially from New Zealand.
I loved this one too!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=114927
florisandy
Well-known member
I'm sure this would pair well too - Shrimp and Crab Stuffed Portabellas. You could
certainly make this a little bit ahead of time too.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=156679
certainly make this a little bit ahead of time too.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=156679
florisandy
Well-known member
Come to think of it and if you're feeling ambitious, the Slaw Tartare that I made for the Asian
shrimp cakes (see above) would be great with these crab cakes.
You could also make smaller crab cakes (1/2 size) that might bind easier and serve with a dollop of the slaw tartare on the side.
http://www.eat.at/swap/forum1/151281_Rec__Slaw_Tartare
shrimp cakes (see above) would be great with these crab cakes.
You could also make smaller crab cakes (1/2 size) that might bind easier and serve with a dollop of the slaw tartare on the side.
http://www.eat.at/swap/forum1/151281_Rec__Slaw_Tartare
My ideas:
I’m a red wine person – but here are a couple of suggestions. I generally serve an appetizer that can be eaten in a bite or two.
Pepper Jelly tarts ( the tarts are made of cheddar cheese) These look pretty and can me made at least one day ahead. I’ve posted them before and you can find them with the search option.
Salamon/Capers - prettiest with large capers with the stem.
Spread whipped cream cheese on a strip of smoked salmon. Roll up around caper.
Place stem up on a platter.
Smoked mozzarella, pepper & olive brochette
http://www.epicurious.com/recipes/food/views/Marinated-Mozzarella-Roasted-Bell-Pepper-and-Olive-Brochettes-12362
Parmesan Biscotti
http://smittenkitchen.com/2006/12/the-anticandy/
(haven’t tried yet – but the reviews are very good)
Good luck
Betty
I’m a red wine person – but here are a couple of suggestions. I generally serve an appetizer that can be eaten in a bite or two.
Pepper Jelly tarts ( the tarts are made of cheddar cheese) These look pretty and can me made at least one day ahead. I’ve posted them before and you can find them with the search option.
Salamon/Capers - prettiest with large capers with the stem.
Spread whipped cream cheese on a strip of smoked salmon. Roll up around caper.
Place stem up on a platter.
Smoked mozzarella, pepper & olive brochette
http://www.epicurious.com/recipes/food/views/Marinated-Mozzarella-Roasted-Bell-Pepper-and-Olive-Brochettes-12362
Parmesan Biscotti
http://smittenkitchen.com/2006/12/the-anticandy/
(haven’t tried yet – but the reviews are very good)
Good luck
Betty
bonnieinholland
Well-known member
Sauvignon Blanc
Wine and food pairings depend on personal taste, to a large extent. But if we are talking about smoked salmon or other smoked fish, I generally think that pinot gris/pinot grigio works much better. It has a soft character and is not particularly acidy or overbearing. Sauvignon Blanc, depending on where it comes from, can be anywhere from gooseberry (Loire) to tropical (New Zealand), and is always high-acid and zingy and pungent. That matches better with the shrimp/avocado/mango type ideas than smoked fish. The smokiness would just fight with the zingy character of the sauvignon
cheers, Bonnie
Wine and food pairings depend on personal taste, to a large extent. But if we are talking about smoked salmon or other smoked fish, I generally think that pinot gris/pinot grigio works much better. It has a soft character and is not particularly acidy or overbearing. Sauvignon Blanc, depending on where it comes from, can be anywhere from gooseberry (Loire) to tropical (New Zealand), and is always high-acid and zingy and pungent. That matches better with the shrimp/avocado/mango type ideas than smoked fish. The smokiness would just fight with the zingy character of the sauvignon
cheers, Bonnie