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.
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.
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.
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?