Different Ways to Serve Smoked Salmon As an Appetizer

!±8± Different Ways to Serve Smoked Salmon As an Appetizer

Smoked salmon is one of the most versatile ingredients for appetizers. Everyone loves the flavor, and the possibilities for serving it are endless. Smoked salmon adds a touch of elegance to your table without breaking the bank.

Smoked salmon can be mixed with cream cheese, herbs, or vegetables to make a wide variety of appetizers ranging from dips to finger food. The rich flavor is simple to work with; so many other ingredients highlight salmon's qualities.

Smoked salmon can be easily made into "Philadelphia rolls," which are a sushi roll made with smoked salmon and cream cheese. You could also mix it with creme fraiche, roasted peppers, and spinach to serve on brioche. Squares of frittata made with salmon that has been smoked could be served with toothpicks.

If you want to keep the dish low on carbohydrates, try putting the salmon on disks of cucumber. Decorate it with a chive or two and a wedge of cherry tomato for a beautiful appetizer. Alternatively, thin slices served with bread slices are delicious, especially when drizzled with a high quality olive oil and a touch of lemon.

Bake it in puff pastry for delicious little bites or pile it on a fancy cracker with a touch of caviar. Is there no end to the ways this amazing delicacy can be enjoyed? Try some different recipes and see what you like best. There is definitely a smoked salmon appetizer for everyone.

Recipe for Smoked Salmon Rolls with Dill Sauce

This recipe uses both salmon and smoked salmon. It makes excellent appetizers that can easily double as a light main dish when served with a salad.

What You Need

1-1/2 pound center cut salmon fillet 6 large zucchini, trimmed 1-1/2 cup mayonnaise 3/4 cup plus 3 Tablespoons fresh dill, chopped 7 teaspoons white wine vinegar 6 ounces smoked salmon, coarsely chopped 3 Tablespoons dill pickle, chopped Salt and pepper to taste How to Make It

Season salmon with salt and pepper. Steam the salmon until it is just opaque inside; this takes about 15 minutes. Let it cool completely.

Line a baking sheet with paper towels.

Slice the zucchini into 1/8 inch thick slices along the length of the vegetable so you end up with 24 long strips. Steam until they are just tender but pliable. This takes about 3 minutes. Transfer the steamed zucchini to your baking sheet and pat them dry.

Whisk the mayonnaise, 3/4 cup dill, and vinegar together in a bowl. Season with salt and pepper.

Flake steamed salmon into coarse pieces, removing skin and bones. Gently fold in the smoked salmon, pickle, the rest of the dill, and 1/4 cup of the dill sauce you just made.

Using a tablespoon, place 1 rounded spoonful of the salmon mixture at the end of each strip of zucchini. Roll the strips up, enclosing the salmon. Place the rolls on paper towels on a platter, seam side down. Cover the rolls and sauce separately and then chill.

Serve the rolls on a pretty platter with the remaining dill sauce.

Different Ways to Serve Smoked Salmon As an Appetizer

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Baked Brie With Dried Fruit and Nuts

!±8± Baked Brie With Dried Fruit and Nuts

An elegant and easy appetizer that is sure to impress a crowd. Frozen puff pastry enrobes a fruit and nut studded melty layers of cheese and preparation couldn't be easier. You'll be done in about 15 minutes!

1 sheet frozen puff pastry, defrosted*

1 8 oz. wheel of brie or camembert

1/4 c. dried tart cherries

1/4 c. dried apricots, diced to 1/8"

1/4 c. walnuts, chopped

2 tsp. butter

1 tbsp. orange liqueur (or juice)

1 tbsp. water

dash of cinnamon

1 egg, beaten

Defrost 1 sheet of puff pastry, covered on the counter for about 30 minutes.

Meanwhile, in a medium skillet over medium heat, melt butter. Add dried cherries, apricots and walnuts. Sautee for 1 minute until fruit is warm and slightly softened. Add liqueur, water and cinnamon and cook for 1 - 2 minutes stirring often, until most of the liquid evaporates. Remove from heat and cool to room temperature.

Unwrap the cheese and cut horizontally. For easy slicing cut cheese while cold and use a sharp knife that has been moistened with water. Separate layers and spread half the fruit mixture on the cheese. Place top layer of cheese, rind side up and top with remaining fruit.

When pastry is defrosted, roll out on a floured surface to form a 12" x 12" square. Remove corners of square, forming a 12" circle. Use pastry scraps to create leaves or other decoration.

Drape the pastry over the fruit and cheese and carefully tuck dough under the cheese, removing excess pastry as needed. Seal pastry well using egg wash. Transfer cheese to small, parchment or foil lined baking dish. Decorate top with pastry and brush with egg.

For best results, freeze the cheese for 5 minutes before baking in a preheated oven set to 425 for 18 - 20 minutes. Crust will be golden brown and puffed. Allow to cool at least 10 minutes before cutting.

*I use Peppridge Farm brand and defrost for 30-40 minutes.

Baked Brie With Dried Fruit and Nuts

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Brie Cheese Recipes

!±8± Brie Cheese Recipes

Brie and Red Pepper Relish Puffs

Makes 16

225g (1/2lb) brie cheese
1 packet of puff pastry ready-rolled and defrosted
1/2 jar of hot red pepper or chilli jam
Vegetable oil or butter

1. Preheat the oven to 400ºC degrees. Cut the brie into 1/2 inch squares.

2. Flour the pastry lightly and roll it out until it is about an inch or two wider all round. Cut each sheet into quarters, then cut each quarter in half again. Cut the halves in half to make 16 squares per sheet.

3. Lightly oil or butter a mini-muffin pan. Fit a piece of puff pastry into each cup (roll each one out to fit if you need to), pushing it into the cup but leaving the edges sticking up. Place a teaspoon of hot red pepper relish in each cup, then top with a piece of cheese. Bake at 180ºC for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 170ºC before serving.)

Melting brie with honey and walnuts

1 whole ripened brie cheese
2 tablespoons of honey
1-2 tablespoons of dry white wine or kirsch
8 walnuts, crushed roughly

1. Preheat the oven to 200ºC. Mix the honey, walnuts and white wine together.

2. Put the brie round in an oven-to-table baking dish that fits it. Place in the oven for 5 minutes until it softens.

3. Spoon the nut and wine mixture over the hot cheese. Cook for another ten minutes or until the centre of the brie is hot and melting. Serve with wheaty crackers and let everyone help themselves with a spoon. Be careful, it will be hot.

Brie with honey, sultanas and almonds

1 round of Brie cheese
3 tablespoons of runny honey, lavender honey is really good
1/2 cup of golden sultanas
1 cup of slivered almonds
2 pears, sliced thinly

1. Put the brie on a microwave safe plate and microwave for 30 seconds (out of its box) until warm but not melting. Return the brie to its box if it has one. Heat the honey and the sultanas together in the microwave. Pour over the hot brie and top with the almonds. Serve with the pear slices.

Brie Cheese Recipes

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What's For Dinner? 30-Minute Menus For Week of Oct 19

!±8± What's For Dinner? 30-Minute Menus For Week of Oct 19

How would you like to put dinner on your table in 30-minutes flat? You can with these menus!

Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!

We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).

I hope you have a great week!

Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)

Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)

Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)

Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)

Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)

Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus For Week of Oct 19

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A Guide To French Food - Some Interesting Facts And Information About French Dishes

!±8± A Guide To French Food - Some Interesting Facts And Information About French Dishes

You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

A Guide To French Food - Some Interesting Facts And Information About French Dishes

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Cheesy Appetizers - Baked Brie Appetizer

!±8± Cheesy Appetizers - Baked Brie Appetizer

So, Guests are coming and you want to bake some cheese. This is a good choice because most of your guests will like cheese. Serving baked Brie as an Appetizer is more about learning the simple technique than providing a standard recipe, although I will. If you learn how to simply bake brie, then you can take that skill, add to it a little love and imagination, and you could write a cookbook just on the variations of this modern classic.

Baking Brie involves:

Wrapping the Brie in a dough Baking at about 350 degrees for 20 - 30 minutes, depending on the type of dough you use. Cooling for about ten minutes Serve with slices of toasted bread, slices of french bread or baguette,or crackers.

And you thought this would be tough. Now, on to variations.

The first variation and probably the most often served is BAKED BRIE WITH FRUIT AND NUTS. Here is how to make it.

First roll out your dough. Puff pastry is a good choice, as is a canned crescent roll product. You don't need to be too concerned with the shape of your dough at this point, only that it is large enough to completely cover the round of Brie that you will be baking in it.

Place your round of Brie, skin on, in the center of the pastry dough. You can now top the round with almost any fresh, frozen, canned,or jellied fruit. My mom loved apricot jam with the addition of a few dried apricots. I like raspberries so when available I use them fresh, or I use a raspberry whole berry jam. Be generous.

Now bring up the sides of your dough to cover your cheese and topping. You can fold the edges over and make a neat little package, but I like to gather the corners, pinching them together at the center, and letting the tails stick up. This will brown nicely if brushed with an egg wash and makes a delightful presentation if further garnished with a little of the fruit and some slivered almonds or other nut.

I like to use Filo dough because of the tender flaky crust it makes. Follow the same procedure except you must first prepare the crust. Be sure to keep the sheets of cough you aren't actually working with covered with a moist cloth when working. It will dry out within minutes. Lay out a sheet of Filo dough on a parchment covered cookie sheet. Brush it with melted butter. Lay another sheet on top and brush it with butter. Repeat this until you have built up several layers of dough. The more layers, the flakier it will be. When you have enough layers to suit you, you are ready to fill the dough with your brie and what-ever options you choose. Here are some more ideas for optional toppings. I have made all of these and they are all delicious.

APPLE PIE BRIE

Sprinkle every other sheet of Filo dough with about 1/2 teaspoon cinnamon and sugar mix. Cut the round of brie in 1/2, like you would a cake layer. Lay half on the prepared dough. Spoon a couple of teaspoons of apple pie filling over the cheese. Place the other half of the cheese on top and add more pie filling. Pull the dough up and gather around the wheel of cheeses. You want the corners to flair out at the top, sort of like a gift basket wrapper. Usually a gentle twist will hold it together, but you could always tie it loosely with kitchen twine, removing it just before serving. Bake at 350 degrees 15 - 20 minutes or until filo crust is golden brown. Cool ten minutes. sprinkle cinnamon and sugar mix over the top just before serving.

BRANDIED CHERRY BRIE - My mom's all time favorite. (Must be the brandy)

One hour before you are ready to bake your brie, place 1/2 cup of dried cherries in a small pot. Add 1 cup brandy. Heat slowly until the liquid just begins to boil. You do not want a hard boil, just a low simmering boil. Cook for 5 minutes then remove from heat and let cool. Drain, reserving the liquid.

Now prepare your dough. Crescent roll pastry is a good choice for this one as it is a little thicker and will hold more of the juices in. Layer your cheese with the drained cherries. Wrap as normal. Bake at 350 degrees until the crust is golden brown, about 20 minutes. While it is cooking, return the liquid from the cherries to the pot, adding water to make 1/2 cup. Using a whisk, stir in 1/2 teaspoon corn starch. Bring to a boil stirring constantly. Turn off the heat. Let cool slightly but it should be served warm. I put it in a small bowl on the platter with the brie and sliced baguette. Include a small spoon and your guests can dribble the warm, cherry gravy,over the brie.

You can use almost any dried fruit with this method, but you may want to change your liquor preferences.

MEAT AND CHEESE

You can also choose to serve your brie with a meat rather than fruit. Try wrapping the wheel with prosciutto.

You can also use slices of pepperoni, honey ham, salami, roast beef. Whichever meat you choose usually will be a nice mix. I use a little horseradish with the roast beef. I just spread the top of the cheese and then put the meat on. Try layering a couple of thin slices of smoked salmon a teaspoon of capers, and a few rings of raw onion for an unusual twist.

Hope you try some of these. They are sure to be the hit of your next gathering.

Cheesy Appetizers - Baked Brie Appetizer

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