Tag Archives: holiday

Feb19

Smoked Salmon with Endive, Mini-Bagels, & Seasoned Cream Cheese Dip/Spread

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smoked salmon

Smoked Salmon with Endive & Romaine Inner Leaves, Mini Bagels & Thin French Bread Slices with Seasoned Cream Cheese Dip/Spread and Other Significant Additions

Makes 30 to 40 appetizers

 

I love smoked salmon and as far as I am concerned, it can be the thick or the very thin variety.  I don’t care; I just really like it and I’m sure I’m not the only one.  So, still thinking about picnicking on the beautiful lawn listening to the even more beautiful and melodious Sun Valley Summer Symphony, here’s something you can enjoy with your picnic gang.

 

Ingredients:

  1. 1 lb. whipped cream cheese (at room temp.)
  2. 1/2 C. sour cream
  3. 2 Tblsp. lemon juice
  4. 3 Tblsp. minced shallot
  5. 1/4 C. fresh dill finely minced and save some sprigs for garnishes
  6. 1 smoked salmon fillet (2 ½ to 3 Lb.)
  7. About 1 Lb. endive, washed and separated in spears; or small inner leaves from 6 heads romaine lettuce; or some of each.
  8. Medium sized sliced cucumbers which can be topped with the salmon, etc.
  9. 3 to 4 dozen small bagels (2-“size) partially split and/or combine the bagels with thinly sliced crusty French bread.
  10. 3 lemons thinly wedged mostly for décor but some like it squeezed on their salmon.
  11. Thinly sliced red onions for toppings.
  12. Capers (in the bottle and drained for easy picnic serving but you can put them in a small bowl if you would rather.)

Directions:

  1. Beat the cream cheese with the sour cream, lemon juice, shallot and dill till nicely blended; put it in a serving bowl.
  2. Set the salmon on a large platter or board. Surround the boarded salmon with the lemon wedges, dill leaf sprigs and sliced red onion; a bowl with the cream cheese dip; a larger bowl filled with endive and romaine inner leaves; a bowl with the medium thick sliced cucumbers and the drained bottle of capers which has a little fork in it for easy serving (hint: capers usually go on last).
  3. Place the split bagels and thinly sliced French bread in a pretty basket near the boarded salmon.
  4. Pre-fill/top some of the endive/romaine lettuce leaves and sliced cucumbers with some of the salmon topped with the cream cheese dip and other goodies; set these on a separate dish or if your board is large enough, on that—to show guests how really yummy this is and for quick, fun appetizer grabbing. Let the guests put on the capers because not everyone likes them.
  5. PS—Napkins, toothpicks and small plates are a nice addition for this spread.
  6. Frankly, I love a bit of champagne with this spread.

 For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Feb19

Spinach Cheese Mushrooms-Hors D’oeuvres

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Spinach Cheese Mushrooms

28 Servings (serving size 3 each)

 

 

Ingredients:

  1.  1/2 lb. torn fresh spinach
  2. 2 Tblsp. water
  3. 3/4 C. ricotta cheese
  4. 3 Tblsp. butter
  5. 1 egg
  6. 2/3 C. Parmesan
  7. 1/2 C. water chestnuts, chopped
  8. 1/3 C. finely chopped pecans, divided
  9. 56 Large fresh mushrooms (about 3 ½ lbs.)
  10.  Butter flavored spray

Directions:

  1.  In a saucepan, bring spinach and water to a boil.  Reduce hear; cover and cook for 3 minutes.  Drain; squeeze dry and finely chop.
  2. In a mixing bowl, beat ricotta and butter until smooth.  Beat in egg.  Stir in Parmesan cheese, water chestnuts, 3 Tblsp. pecans and chopped spinach.
  3. Remove stems from mushrooms. Spray inside of mushroom caps with spray.  Place caps on a baking sheet lined with parchment paper or sprayed with cooking spray.  Stuff with spinach mixture; sprinkle with remaining pecans.
  4. Bake uncovered at 400 degrees for 15-20 minutes or till lightly browned.
Feb17

Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

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Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

Serves 6-8

For You Meat Lovers Out There

Very easy and delicious!!!

 

Ingredients:

  1. 1 Tblsp. olive oil
  2. 1 Tblsp. finely chopped rosemary
  3. 1 ½ Tsp. ground fennel seed
  4. 1 Tsp. salt
  5. 1/2 Tsp. cracked black pepper
  6. 2 ½ to 3 lb. beef tenderloin roast
  7. 1/2 C. Crème fraiche
  8. 2 Tblsp. Dijon mustard
  9. 2 Tsp. lemon juice

Directions:

  1. Position rack in the center of the oven and heat the oven to 375.
  2. In a small bowl, combine the olive oil, rosemary, fennel seed, salt and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1 ½-inch intervals. The roast can be seasoned and refrigerated up to 4 hours in advance.
  3. Put the roast on a rack in a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120F for rare; 125-130F. for medium-rare; or 135F for medium.  40-50 minutes.
  4. Meanwhile, in a small bowl, whisk together the crème fraiche, mustard and lemon juice.  Seasons lightly with S&P.
  5. Transfer the roast to a carving board (preferably with a well to collecting juices) and let it rest uncovered for 10 to 15 minutes before carving it into 1/3-1/2 inch thick slices.
  6. Serve the beef, passing the mustard sauce at the table.
  7. Additional info: minutes of cooking at 375F is: 18 min. per lb. for rare; 20 min. per lb. for med; 22 min. per lb. for well done.
Feb17

Mini Macaroni and Cheese alla Italiana

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Mini Macaroni and Cheese alla Italiana

Makes 6 Ramekins (4 ½ inch variety)

 

I heard this recipe on NPR—it’s that of the beautiful Nigella Lawson-and I thought that it would go beautifully as part of one of my catered dinners. So, thanks go to NPR and Nigella. Everyone loved this dish as I also did.  And I think you also will. It’s a delicious twist on our ole’ Mac & Cheese.

 

Ingredients:

  1. Butter spray for the ramekins
  2. 1 C. grated Gruyere
  3. 1 Tblsp. cornstarch
  4. 4 oz. fresh mozzarella (not buffalo) chopped
  5. 8 ounces pennette, or chifferi or elbow macaroni (I found some small pasta made by De Cecco—but Barillo also makes some)
  6. Salt for the pasta water
  7. 1/4 C. white vermouth or wine
  8. 1 ¼ C. chicken broth
  9. 1/4 C. mascarpone

10. 1 Tsp. truffle butter/paste or a few drops truffle oil (very expensive so actually I ground up some fresh mushrooms and along with a dash of Worcestershire sauce, mixed these ingredients with some soft butter and used that. It seemed to work).

11. 3 Tblsp. grated Parmesan

12. Ground white pepper or black is OK too

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray butter the ramekins.
  3. Toss the grated Gruyere with the cornstarch in a bowl.
  4. Boil the pasta according to the package directions, however, cut the cooking time by several minutes—so that the pasta is very al dente but still eatable. I watched it very carefully. Drain it and keep it in your colander for later.
  5. In a very large pan that will eventually hold the pasta in it, heat the vermouth to a boil and then add the chicken broth.  Let it come to a boil again and take it off the burner and whisk in the cornstarch-tossed Gruyere.  This mixture will melt into a mass of gooey cheese strings.  Add the Mascarpone and whisk again. Then add the truffle oil/butter stirring it in the sauce. Lastly add the pasta and the chopped mozzarella.  Stir once again to make sure everything is well mixed.
  6. Ladle the cheesy pasta into the sprayed ramekins trying to get an even amount of pasta and sauce in each. (The sauce will seem very liquid but don’t worry; the pasta will suck it up in the oven. Sprinkle the Parmesan on the top and then with pepper.
  7. Bake for 10 minutes in the hot oven.  Let stand 5 minutes before eating.  (I filled the ramekins with the pasta, etc. but left most of the liquid out because I was not going to serve them right away. I saved the liquid in a separate container. Several hours later, when I was ready to bake the ramekins, I put in my saved liquid in each ramekin and then baked them.  They turned out just fine.)
  8. Lastly, Nigella says that you can broil these ramekins as well but I thought that baking them would be better.
Feb17

Ginger Carrot Soup

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Ginger Carrot Soup

Serves 4

 

“And a bigger thanks for last night—we’re still talking about how great the food was this morning. Our kids LOVED the soup….”  This lovely compliment about a Valentine catered dinner I did was about this soup.  I must agree, it really is good. 

 

Ingredients:

  1. 2 Tblsp. olive oil
  2. 1 3-inch piece of fresh ginger, peeled and coarsely chopped (about 1/4 C.)
  3. 1 small yellow onion, coarsely chopped (about 3/4 C.)
  4. 4 C. mini peeled carrots –about 1 ¼ lbs. (you can find these in a package at your grocery store)
  5. 5 C. vegetable broth
  6. 1/2 C. fresh orange juice
  7. Pinch of ground nutmeg
  8. S&P to taste
  9. Crème Fraiche or sour cream for garnish

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add ginger and onion and cook, stirring occasionally, until soft and fragrant (about 5 minutes).
  3. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil.  Reduce heat to low, cover and simmer until carrots are very tender (about 45 minutes).
  4. Puree the soup in the saucepan using an immersion blender. Or if you don’t have one of those wonderful implements, let the soup cool and puree in a blender or food processor and return to the saucepan. The soup will be quite thick in texture and if you would look a smoother soup, pass the mixture through a sieve.  I left it thick and everyone loved it that way.
  5. Add nutmeg, S&P to taste.
  6. If the soup still looks too thick for your taste, you can thin it with a bit of water or vegetable stock.
  7. This soup can be served chilled (refrigerate for at least 6 hours and up to 5 days), or at room temp or hot.  I reheated mine because my clients wanted it hot.
  8. Garnish with a spoonful of crème fraiche or sour cream.  And I put one sprig (standing straight up) of green onion top in mine.
Feb8

Plate Fun for a Valentine Catering Dinner for Eight

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IMG_3241 IMG_3238Flower forward, flower back, I love to see multiple colors on a white plate. The salmon flew in (not literally of course) today–fresh and not frozen–and it was delicious.  The asparagus, not pencil thin but delicious non-the- less, roasted along with sliced Meyers lemons was excellent and so was the couscous with dried apricots. A very Indian raita like flavorful sauce finished it off perfectly.  A  colorful dish for a fun Valentine’s dinner for 8 is fun to create.

From Margot’s Table to Yours

Menu for the February 9th dinner for Pat Wilson and Milt Adam

Appetizers

Caesar Salad Spears

Jumbo Shrimp Accompanied with Marmalade/Horseradish sauce

 Dinner

Oven Baked Cashew Pacific King Salmon

 Apricot Couscous

Spicy Yogurt Sauce

Lemon Lovers Asparagus

Red and Green Salad with Pears, Cheese and a Cranberry Vinaigrette

Big Wood Bread’s Crusty Sliced Baguette

Desert

Linzer Torte

Bon Appétit


Catered by Margot Van Horn

“From My Table to Yours”

Offering Special B&B Styled Menus

From Pat in regards to my catering a future dinner and the one I did for her:

 

“..  Good luck on another successful dinner.  Ours was certainly wonderful” Pat

From one of the guests present at her dinner:

 

“Darling Pat,

Such a lovely evening with eight compatible people.  Dinner was marvelous, you and Margo created a splendid meal”

Shari and Randy

(in regards to the picture I sent her for the plating design)

“Beautiful!!!  What a masterpiece you have created, Margot…cannot wait.”

 

Jan13

Asparagus and Prosciutto Strata (an overnight casserole dish)

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Asparagus Prociutto Stratta

I used black forest ham in this picture and it reacted a bit like bacon so it’s a bit crispy and very browned.  However, it was delicious, much more economical than prosciutto and still very tasty—always trying to be economical here in my kitchen. This dish was made in an aluminum pan for a friend who had just injured herself in a down hill ski accident.

Asparagus and Prosciutto Strata (an overnight casserole dish)

Serves 8

It’s always such a great pleasure to host a breakfast for a group of people and have them enjoy your cooking efforts with big smiles on their faces.  That’s part of what was so rewarding in having been an inn keeper at my B&B and now that I have the privilege of writing articles for our wonderful local Weekly Sun, they allow me to play inn keeper every now and then.  That’s what just recently happened at our January get together and this is one of the items which I prepared.  Of course I want to share this with my readers as well.

Here though, before you get to the recipe, are a few little known facts about the asparagus that might be of interest to you.  In France, Louis XIV had a special greenhouses built for growing it.  The finest texture and the strongest yet most delicate taste which is in the asparagus tips, were called, once again in France, “Les points d’amour (love tips)”. Leave it to the French to make a love connection to the asparagus tips.  They were served as a delicacy to Madame de Pompadour.  Asparagus was pictured as an offering on an Egyptian frieze dating to 3000 B.C.  Romans would even freeze this healthy vegetable high in the Alps, for the Feast of Epicurus.  Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable and coined the expression “faster than cooking asparagus” for quick action. As well, asparagus is often grown in conjunction with tomatoes because: the tomato plant repels the asparagus beetle while the asparagus repels some harmful root nematodes that affect the tomato plants. So here’s a salute to that “Point D’Amour”.

Ingredients:

  1. One Lb. asparagus, tough stem ends snapped off and the remainder cut in 2 inch pieces.
  2. 1 loaf 3/4 lb. crusty artisan style bread, cut into 1 inch pieces.  I use a French bread loaf
  3. 3 ounces thinly sliced Prosciutto cut into 1/2 –inch thick strips
  4. 1 ¼ C. shredded Parmesan or Asiago cheese
  5. 1/2 C. chopped chives
  6. 1 Tblsp. grated lemon peel
  7. 6 eggs
  8. 3 ½ C. milk
  9. 1/2 Tsp. salt
  10. 1/2 Tsp. pepper

Directions:

  1. In a medium pan bring about 2 quarts water to a boil; add asparagus and cook for about 3 minutes-till they are bright green and barely tender. Immerse them in cold water to stop them from cooking more.
  2. In a lightly oiled or sprayed 9 X 13 Pyrex or other oven proof dish spread half of the bread cubes.
  3. There will be 4 layers. Top the first layer of bread cubes with 1/2 of the following ingredients:
    1. Prosciutto or some sort of thin sliced ham–smoked or not
    2. Asparagus
    3. Chives
    4. Shredded Parmesan or Asiago cheese.
  4. Now place the other half of the bread crumbs on top and layer again as above in #3.
  5. In a blender blend the eggs, milk, S&P and lemon peel and pour over the layered ingredients.
  6. Cover and refrigerate at least 1 hour or overnight.
  7. Preheat oven to 350 and bake until center of strata is set and the top is lightly browned (40-50 minutes).
  8. Serve warm or at room temperature.

 

Dec31

Janet’s Crab Mold Appetizer (an appetizer made the night before serving)

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Janet’s Crab Mold Appetizer- (an appetizer made the night before serving)

My friend is a twin.  She lives here in Sun Valley but her sister lives in Alaska.  This is the sister’s recipe.  Her sister says that at her parties her guests can’t get enough of this and I can see why.  It’s delicious!! and like potato chips, hard to stop once you start. Even though I don’t favor cream cheese that much, Miracle Whip at all or processed foods like canned mushroom soup, however, with this particular recipe, II totally concede.  If you think like me, I believe that once you taste this, you will too.

Ingredients:

1-      1-8oz. package of cream cheese

2-      1 small grated or finely chopped onion

3-      1/2 C. finely chopped celery

4-      1/2 C. cream of mushroom soup-undiluted

5-      1 package unflavored gelatin—(you only use 1 dissolved Tblsp. for this recipe)

6-      1/2 C. Miracle Whip

7-      1 ½ C. crab meat (fresh is the best however good canned , drained, will do)

Instructions:

  1. Heat soup in a medium sized pan and add the dissolved gelatin. (Dissolve the gelatin according to package directions.) Stir well.
  2. Add the cream cheese and the Miracle Whip.  Mix until melted.
  3. Add rest of the ingredients and put in a pretty greased mold.
  4. Refrigerate overnight.
  5. Before serving, set mold in warm water to help release.
  6. Serve on a pretty plate surrounded by thinly sliced baguette bread, good crackers, and celery.
Dec30

Sour Cream Mashed Potatoes

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sour cream mashed potatoes

Sour Cream Mashed Potatoes

Serves 8

Sometimes plain is the best.  Mashed potatoes are one of those dishes where this axiom may hold tried and true.   In this recipe, one who is watching his calories can use low-fat milk and fat-free yogurt but frankly, I like the more decadent version.  As a last note, my daughter makes some really good mashed potatoes and she actually uses bakers.  She scrubs them well and leaves the skin on.  Then she boils them and when they are tender proceeds with the recipe below.  They are delicious and after beating them with an electric beater, you barely note that the skins were left on.

Ingredients:

  1. 2 lbs. Yukon Gold potatoes or other boiling potatoes peeled and quartered-I used Yukon Gold and left on the skins
  2. 1/2 C. milk or half and half
  3. 1/2 C. sour cream
  4. 1/4 C. chopped fresh chives
  5. 1 egg well beaten (optional)
  6. S&P to taste
  7. Melted butter to float on top at the end (optional)

Instructions:

  1. Place potatoes in a large pot and cover with water to barely cover.  Bring to a boil and cook until the potatoes are tender, about 20-30 minutes depending on the size of the potatoes.
  2. Drain and place them back in the pot to mash by hand or with an electric mixer
  3. Add the milk and mash or mix until blended and fluffy.
  4. Stir in the sour cream, chives, S&P.
  5. If you wish you can add the one egg, beat some more and then put the potatoes in an oven proof dish.  Pour some melted butter on top and place under the broiler for about 3-5 minutes or until the top has browned somewhat.  The egg addition is a very old tradition and the reheating of the potatoes will ease your worries about the raw egg addition.
Dec29

Caesar Salad Spears

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Caesar Salad Spears

Serves around 6-8

 

This is a wonderful light and delicious hors d’oeuvres to have-particularly before a hearty dinner.   For a faster version, I have used pre-made Caesar bread crumbs and anchovy paste—but the homemade version is a bit tastier I think.  No matter, you and your guests will enjoy this and beware-they do go quickly.

 

Ingredients:

  1. 2 C. 1/4 –inch-diced white bread or for shortcut use somewhat crushed Caesar store bought croutons
  2. 1/4 C. grated Parmigiano-Reggiano cheese plus some for garnish
  3. 5 Belgian endives
  4. Lemon wedges for garnish and additional color

For Dressing: (you can double this recipe because it’s good for a left-over salad dressing)

  1. 2 minced anchovies or a comparable amount of anchovy paste
  2. 1 egg yolk
  3. 1 clove garlic, minced
  4. 2 Tblsp. grated Parmesan
  5. 1 Tblsp. red-wine vinegar
  6. 1 Tblsp. lime juice
  7. 1 Tsp. Dijon mustard
  8. ¼ tsp. Worchestershire sauce
  9. 2 dashes Tabasco
  10. 1/2 Tsp. salt
  11. 1/2 Tsp. ground black pepper
  12. 1/2 C. olive oil

 

Directions:

  1. If you wish to make your own croutons, preheat oven to 350.  In a medium bowl, toss the bread with 2 Tbls. of the olive oil and season with salt and pepper.  Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. In a food processor, blender or by hand, whisk together ingredient #4 through #14. When well blended slowly add the olive oil.  Taste to see if you wish to add more S&P.
  3. Trim the endives and remove the largest leaves from 3-4 of the heads. If you wish you can stack the leaves and trim them to about 4 inches. (I don’t do this.)
  4. Thinly slice the remaining endive and toss with the dressing and the croutons.
  5. Spoon the salad onto each spear and garnish with grated cheese.
  6. Note: If you wish you can use a combination of endive and romaine heart leaves to fill and also you can chop very finely some of the romaine for the inclusion in your salad mixture.  So then you would have a mixture of endive and romaine hearts.  I personally like this combination.  It’s also more financially economical.