Another Sampling

May 28, 2015 by braytonbb

Here is just another sampling of the different items we put out for our wine and cheese social that we hold for wine and cheese-salmonour guests every Friday and Saturday evening from 5:00-6:00. Of course, it always depends how many we have that are participating on what and how much we decide to provide but this one was a huge hit last weekend. Not only is it very colorful but it provides it a little something for everyone. Lucky for me there were extra so my dinner consisted of a few of the tortellini skewers. The platter consists of summer sausage and my favorite Satori Bellavitano cheese which is a little sharp, nutty and fruity all in one bite. Great with red or white wine. Home made fresh salsa (see previous recipe), home made Roasted red pepper Hummus (see previous recipe), served with pepperjack rice crackers (great for gluten free folks and yummy with all sorts of things) and Ritz crackers for those that are not, cheese tortellini skewers and toasted salmon baguettes. See both recipes for the skewers and baguettes below.

Cheese Tortellini Skewers

1 package of cheese tortellini (in the dairy case), cherry tomatoes, fresh mozzarella balls, hard salami, and fresh basil leaves. Boil tortellini as package describes. Cut cherry tomatoes in half. Assemble on the skewers. I used two of everything except fresh mozzarella which I only used one, but that is up to you. I then drizzled them with a  home made balsamic glaze (recipe is at bottom of page when clicking on link).

Toasted Salmon Baguettes

French bread, sliced about 1″ thickness, cream cheese(room temp) mixed with a little garlic, smoked salmon, capers, crush black pepper.

Toast bread slices at 400 degrees about 5 minutes. Spread cream cheese mixture on bread, add smoked salmon, a few capers and crushed black pepper.

Bagels and Lox Benedict

February 19, 2015 by braytonbb

This Bagels and Lox Benedict recipes serves one generously when served with hasbrowns or tater tots which I prefer and a side of fruit such as grapes. The key to this recipe I think is using an everything bagel with sesame seeds, poppy seeds, cracked pepper, onion and garlic. It adds a lot of flavor to this great breakfast dish. If you have never poached eggs before, it does take some practice, so try a couple times, you will get it. It took me a little bit of practice too.

Bagel and Lox BenedictBagels and Lox Benedict- serves 1

1 Everything Bagel, sliced in half, 2 oz. of smoked salmon, 4 thin slices of red onion, 2 poached eggs

Lemon Caper Sauce – 1/2 C vegetable broth, 3/4 TB cornstarch, 1/4 C sour cream, 3/4 TB lemon juice, 1 TB drained capers, fresh dill and salt and pepper to taste.

Whisk vegetable broth and cornstarch until smooth. Stir over medium heat until boiling for 2 1/2 minutes. Whisk in sour cream, lemon juice and capers. Stir often until steaming until 2 1/2 minutes. Season to taste with salt and pepper. Keep on low until ready to serve.

Poached eggs – Recommended method, if you do not want to buy a poacher. In a sauce pan big enough for two eggs that do not touch, simmer about 2″ of water(not boil, but heavy simmer). Add a small splash of white distilled vinegar to the water. Crack one egg into a soufle cup or small bowl. Do the same with the second egg in a second bowl.  Gently swirl the water as it is simmering to make a whirlpool. This helps the egg stay together(trust me). SLOWLY add 1 egg to the whirlpool water. With a slotted spoon, keep egg off the bottom of the saucepan by sliding slotted spoon underneath egg every few seconds. Do this for about 3 1/2 minutes more or less depending on you like your eggs. When done take your slotted spoon and gently lift egg out of water onto a strong paper towel that won’t stick to the egg, to absorb any water.

Cut bagels in half horizontally and toast. Put bagel halves on a plate and top each with onion and then smoked salmon. Add poached eggs on each  half of the bagel. Spoon sauce over eggs and garnish with dill.

Bagel and Lox Benedict (vegetarian)

August 7, 2014 by braytonbb

Bagel and Lox Benedict 

Bagel and Lox Benedict

1 Everything bagel, 2 slices of thinly sliced smoked salmon, 2 slices of thin red onion, 2 poached eggs.

Lemon-Caper Sauce

1/2 C vegetable broth, 1 Tb cornstarch, 1/3 C sour cream, 1 TB lemon juice, 1 1/2 TB drained capers, salt and pepper and dill.

Separate bagel into 2 halves and toast lightly. Put 2 bagel halves on a place and top each with onion and salmon slice. Place egg on each half.

For lemon caper sauce- whisk broth and cornstarch until smooth in a sauce pan. On med. heat stir until boiling a few minutes. Whisk in sour cream, lemon juice and capers. Stir frequently for a few minutes until steaming. Season with salt and pepper. Spoon sauce over egg and garnish with dill.