Smoked Salmon and Fresh Herb Mousse

10 ounces cold smoked salmon
zest of 1 lemon
1 pinch salt and white pepper
1/2 bunch dill — leaves picked and chopped
7 fluid ounces light cream
2 ounces butter — melted
1/2 bunch chervil — finely chopped
1/2 bunch chives — finely chopped
1/2 bunch parsley — finely chopped
To serve: — toasted bread, crackers, and/or crudites

Place salmon, zest, seasoning and dill into the bowl of a food processor and pulse until broken down, but not smooth.

Add cream and continue to pulse until salmon is creamy and smooth. Be careful not to overprocess.

Spoon into ramekins or dishes and top with melted butter and some mixed fresh herbs. Cover and refrigerate for at least one hour before serving.

Serves 6

Note: the melted butter acts as a natural ‘lid’ to preserve in the fridge. It can be scooped off before serving.


Bellemain 4 oz. Porcelain Ramekins, Set of 6

Smoked Trout Spread with Capers

1/2 pound cream cheese — at room temperature
4 ounces smoked skinless trout fillet — (1 fillet), flaked
1 1/2 tablespoons capers — coarsely chopped
1 tablespoon minced flat-leaf parsley
1 tablespoon minced shallot
1 teaspoon finely grated lemon zest
Freshly ground pepper
To Serve: — Bagels and sliced tomatoes

In a medium bowl, using a spatula, mix the cream cheese with the trout until blended but still slightly chunky. Fold in the capers, parsley, shallot and lemon zest and season with pepper. Scrape the spread into a small bowl and serve with bagels and sliced tomatoes.

Make Ahead: The spread can be refrigerated overnight.

Makes 1 1/2 cups (24 one-tablespoon servings)


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Bubbly Brie Party Dip

12 – 14 oz brie
1 small jar (approx 7 oz) preserved chestnuts
1/2 cup pitted dates
1/2 cup water
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Pinch of salt
2-3 grinds of black pepper (optional)
1/2 cup dried cranberries
1-2 tablespoons demerara or light brown sugar

Preheat the oven to 350 degrees.

Using the edge of a knife, gently scrape off most of the white coating from the brie (don’t worry about the grooves) and place it in a small lidded baking dish or ramekin.

Chop or break up the chestnuts with your fingers into large chunks and sprinkle on and around the brie.

In a food processor, chop the dates until finely minced.

Bring the dates, water, nutmeg, ginger, salt, and pepper to a simmer in a small saucepan for about 5-7 minutes.

Spread the date mixture over the brie and chestnuts. Sprinkle with the dried cranberries. Cover and bake 20-25 minutes until brie is melted and bubbly. To add additional sweetness, sprinkle the top with the sugar and pass under the broiler for a minute or two.

Serve hot or at room temperature. Serves 4-6 as an appetizer.


Cooking with Brown Sugar: 51 Recipes

Apple Butter

Apple Butter
Apple Butter

5 1/2 pounds apples, peeled and finely chopped
4 cups sugar
3 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a slow cooker.

Combine sugar, cinnamon, cloves and salt; pour over apples and mix well.

Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).

Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth.

Spoon into freezer containers, leaving 1/2 inch headspace. Cover and refrigerate or freeze.


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3 Bean Hummus

1/3 cup chickpeas
1/3 cup pinto beans
1/3 cup dark red kidney beans
1 tablespoon minced garlic
1 zucchini — sliced
1 handful sun-dried tomatoes
1/3 cup tahini
1/3 cup olive oil
To serve: — Several whole wheat or soy pitas

Throw all of the ingredients in a food processor or blender. – Pulse until smooth.

Empty hummus into a nice-looking bowl, scraping down the sides of the blender, if necessary drip a little olive oil onto it and add a several sprigs of parsley and some chopped tomatoes if you have them, for garnish.

Serve with warmed pita

Serves 4 – 6

Magic Bullet Blender, Small, Silver

100 Year Old Pate

2 lb chicken livers
1/2 lb bacon cooked crisp and crumbled
1 cup chicken stock (preferred) or bouillon
1 large white or yellow onion cut into 8th; ‘s
2 stalks celery with tops cut into sections
1/4 bell pepper
1 clove garlic peeled & sliced
1 teaspoon heaping thyme
1/4 teaspoon sage
1 pinch rosemary
1 small bay leaf
1 crushed peppercorns to taste
1 salt to taste (none with bouillon)
1/2 teaspoon dijon mustard
1 dry white wine or for change try dry sherry
1/2 lb sweet cream butter (adjust salt if; salted butter is used)

In sauce pan, combine livers, stock, spices, garlic, celery, onion, pepper & salt. Add enough wine to just cover ingredients and bring to boiling point. Reduce heat, cover, and simmer for about 1/2 hour.

When done, place contents in the colander. Reserve the wine broth and allow it to stand and cool. Discard the bay leaf from the contents in the colander and allow remainder to cool for 1/2 hour.

Gently ladle off the wine broth until the liquid containing the sediment equals 2/3 cup. Save the clear broth in case you need more. Be sure to catch all the sediment because it is an important part of the recipe.

In your food processor; combine the contents of the colander, sediment broth, butter, mustard and 1/2 of the crumbled bacon. Process until the mixture is a smooth, soupy puree. Fold in remaining bacon and pour into final mold. If it is too thick to pour, you need to add more broth. Allow pate to set in refrigerator for at least 24 hours.

Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley.

Beckie’s Note: I read on the internet this recipe is a French farm recipe reported to be over 100 years old. Can’t help but wonder if they had food processors back then? Or dijon mustard?


Paderno World Cuisine 11.875 by 3.125 Inch Non-Stick Pate Mold with Removable Bottom