White Bread Salmon Pate

Ingredients
1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
Preparation:
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers.

Ray’s Salmon Pate

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
Preparation:
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.

Fresh And Smoked Salmon Pate

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
Garnish
6 tb Clarified butter
Carrot
1 Thin sliced small onion
1 1/2 tb + 1/2 cup (1 stick)
8 oz Smoked salmon diced
3 Thin lemon slices
Preparation:
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.

Apricot Liqueur

Ingredients
1 1/2 lbs. dried apricots
1 1/2 lbs. rock candy
1/2 gallon Vodka
1 gallon glass jar
Preparation:
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.

Peaches ‘n’ Cream Liqueur

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
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
Preparation:
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.

Creamy Mint Liqueur

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
Preparation:
Blend ingredients in a blender until smooth. Chill in an airtight container. Shake well before serving. Yield: 4 1/2 cups liqueur.

Mocha Creme

Ingredients
1 (14 oz.) can sweetened condensed milk
2 c. milk
1 tbsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/2 c. coffee liqueur
3 tbsp. chocolate syrup
Preparation:
In a saucepan, put condensed and regular milk and instant coffee. Heat until dissolved. Stir half the hot mixture into egg yolk. Return all of that mixture to pan; boil. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Add all other ingredients. Let cool. Refrigerate. Makes about 5 cups.

Spiced Cran-Apple Liqueur

Ingredients
4 med. Granny Smith apples (1 1/2 lbs.)
2 c. white wine
2 cinnamon sticks
1 tsp. whole cloves
2 c. sugar
1 pkg. (12 oz.) cranberries, coarsely chopped
2 c. brandy
1 tsp. grated orange peel
Preparation:
1. Pare and core apples; cut in eighths. In large glass bowl, combine apples, 1/2 cup wine, the cinnamon and cloves. Cook on HIGH 8 minutes or until boiling, stirring occasionally. Add sugar; cook on HIGH 4 minutes or until sugar dissolves, stirring once.
2. Add cranberries, brandy, remaining wine and the orange peel; mix well. Pour into 2 quart glass container; cover tightly. Store in cool, dark place 3 weeks, shaking occasionally.
3. Strain through double thickness of cheesecloth; repeat until liquid is clear. Pour liqueur into 1 quart bottle or decanter; cover tightly. Store in cool, dark place for 2 weeks before serving or gift-giving. Save soaked apples an cranberries to serve over ice cream or pound cake. Make 1 quart liqueur.