Blue Cheese Stuffed Green Olives
Here is re-post of the vodka cured salmon recipe because it is so easy to make and delicious that I figured might be nice to make for the holidays. If you have any questions, as always, please don’t hesitate to comment on this post and I will answer you.
My sister Kate Lufkin and I had a tour which took us through the entire process from the raw ingredients to how they do the small batch bottling by hand. When the tour was over Kate made some excellent cocktails and I made the recipe below–Vodka cured salmon with lemon mustard sauce. I hope you enjoy it!
You can easily increase the amount of salmon by two or three times to feed a large crowd and if well wrapped, this cured fish keeps for weeks under refrigeration. The sauce is excellent with all kinds of fish and shellfish and also works well with chicken or a sandwich spread so make lots!
Beauport Vodka Cured Salmon with Mustard Lemon Sauce
¾ pound skin on salmon fillet
1 lemon, zested and juiced
3 tablespoons kosher salt
1 tablespoon turbinado sugar
¼ cup chopped fresh dill
¼ cup Beauport Vodka
Rinse and pat dry salmon. Set aside.
In a medium bowl, combine lemon zest, one tablespoon lemon juice, salt, sugar chopped dill and vodka. Stir to combine.
On a flat plate, layer 3 sheets of plastic wrap overlapping each other. Place salmon, skin side down on the middle of the wrap. Pour mixture on top of salmon flesh and tightly wrap. Use more plastic wrap around salmon if necessary to keep liquid in. Place on a flat plate and balance another plate on top of salmon and weight plate with something heavy, like a pound of butter for example.
Store salmon in fridge overnight or for at least 18 hours. When ready to serve, remove wrap and rinse off dill mixture. Pat salmon dry and thinly slice with the grain of the fish. Serve on crostini, thinly sliced bread or with eggs (excellent!) and bagels, topping with the lemon mustard sauce (recipe follows) as desired.
Mustard Lemon Sauce
¼ cup horseradish mustard (or any flavor you like)
¼ cup good mayonnaise
2 teaspoons shallot, finely chopped
1 tablespoons lemon juice (or more to taste)
Salt & pepper to taste
Mix all ingredients together. Refrigerate until ready to use.
Inspired Cooking airs on Cape Ann TV on Tuesday nights at 8:30, Friday afternoons at 4:30 and Sundays at 11:30 AM. I hope you will tune in!
I made this recipe up because I love chicken Marsala and wanted to get the same flavors in an appetizer-but without the chicken. I have entered this recipe into a contest on http://www.mixingbowl.com and if you want to go and vote for my recipe, please go right ahead. You can vote daily until the end of the year. You do have to be a Mixing Bowl member so if you feel like signing up to a great recipe site, go right ahead! I highly recommend the site as a great resource for all types of recipes. And if you make these, please let me know what you think.
These gorgeous little bites are a hit at parties–but be sure to eat them in one bite or you will have a mess on your hands–literally!
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 30 minutes
4 tablespoons salted butter
2 tablespoons finely chopped shallots
2 oz. proscuitto, finely chopped
4 oz sliced button mushrooms, roughly chopped
4 oz. sliced baby Portobello mushrooms, roughly chopped
30 mini phyllo shells
1/3 cup Marsala wine
¼ cup heavy cream
1/3 cup cottage cheese
2 tablespoons fresh chives, finely chopped, plus more for garnish (optional)
Salt & pepper to taste
Preheat oven to 350 degrees.
In a large skillet over medium high heat, melt butter. Add shallots and saute until translucent, about 2-3 minutes. Add chopped proscuitto and brown slightly, about 3-5 minutes stirring occasionally. Add chopped mushrooms and toss with butter mixture. Reduce heat to medium and cook until mixture is nearly dry, about 10-12 minutes.
In the meantime, place phyllo shells on a baking sheet and bake 3-5 minutes until crisp. Remove from oven set aside.
Add the Marsala to the mushrooms, stir and cook again until pan is again dry. Add heavy cream and cottage cheese and cook again until sauce is thickened, stirring occasionally. Remove mixture from heat and stir in chopped chives. Season with salt and pepper to taste
Fill shells with a scant tablespoon of mushroom mixture. Top with a fresh chive segment if desired and serve immediately. Mixture also keeps tightly covered in the refrigerator for a week. Simply fill phyllo with mushroom mixture and bake in a 350 degree oven for 10-15 minutes until heated through. Enjoy!
And here is the direct link so you can vote if you want to: