[expand title=’Ingredients’]1/4 lb Smoked salmon
1/2 lb Smoked mackerel fillets
8 oz Light cream cheese
2 ts Lemon juice
1/4 ts Cayenne
1 ts Horseradish
Fresh ground pepper
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.
[expand title=’Ingredients’]1/4 c Heavy cream
1/4 c Dairy sour cream
3 c Cold water
1 Peeled and sliced thin
1 Bay leaf
1 Fresh red chili pepper
1 lb Fresh salmon fillets w/skin
4 Shallots fine chopped
Unsalted butter at room
2 tb Lemon juice
1 1/2 ts Salt
1/4 ts White pepper
1 tb Fine chopped fresh dill
Plus a few sprigs for
6 tb Clarified butter
1 Thin sliced small onion
1 1/2 tb + 1/2 cup (1 stick)
8 oz Smoked salmon diced
3 Thin lemon slices
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes.
Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook.
Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper.
Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.
Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter.
[expand title=’Ingredients’]1 1/2 lbs. dried apricots
1 1/2 lbs. rock candy
1/2 gallon Vodka
1 gallon glass jar[/expand]
Apricots must be without sulfates, do not use Turkish. Put apricots into jar; add candy, add Vodka. Cap jar and store in cool dark place for 60 days, shaking several times. Shake well, pour into bottles. Use apricots as a snack or in bread.
[expand title=’Ingredients’]1 (14 oz.) can sweetened condensed milk
1 c. peach schnapps
1 c. heavy or whipping cream
1/4 to 1/2 c. vodka
1 tsp. vanilla extract
1/4 tsp. almond extract[/expand]
In blender, combine all ingredients. Blend until smooth. Pour into bottles. Refrigerate overnight to mellow flavors. Shake well before serving. Store in refrigerator up to 1 month. Makes about 2 half pints, 90 calories per 1/4 cup.
[expand title=’Ingredients’]14 oz. can Borden’s sweetened condensed milk
1 pt. whipping cream
10 oz. peppermint schnapps
2 tsp. clear vanilla extract
1/2 tsp. peppermint extract[/expand]
Blend ingredients in a blender until smooth. Chill in an airtight container. Shake well before serving. Yield: 4 1/2 cups liqueur.