1 lb. sliced smoked salmon
1 cup finely diced red onion
1 cup diced cucumber
6 oz. capers, drained and rinsed
2 lemons cut into wedges
1 cup crème fraiche or sour cream
Fresh dill sprigs
Pumpernickel bread
Arrange the smoked salmon on a platter. Place the onion, cucumber, capers, lemon wedges and sour cream in small bowls or ramekins. Cover everything with plastic wrap and refrigerate. This can be done hours ahead of the party.
Just before serving, garnish the salmon with dill sprigs and set the small bowls around the platter. Cut the bread into triangles and serve in a basket alongside the salmon.
FRENCH COUNTRY CREPES WITH BUTTER & JAM
3 eggs
2 Tablespoons sugar
Pinch of salt
2 cups milk
½ cup water
1 cup sifted unbleached flour
2 Tablespoons butter, melted
Sauce:
1 cup of raspberry jam (or any jam you prefer)
1-Tablespoon water
1-Tablespoon Grand Marnier
Powdered sugar
Beat the eggs, sugar and salt together in a large mixing bowl. Whisk in the milk and water. Continue whisking the mixture and slowly add the flour a little at a time until all the flour has been incorporated, then whisk in the melted butter. The batter will be thin. Refrigerate at least one hour before using.
Heat a 7-inch nonstick pan over medium-high heat and add a small dab of butter. When the butter starts to foam, pour 2 Tablespoons (1/8 one-eighth cup) of batter into the pan. Quickly tilt the pan to spread the batter. Pour off any excess.
When the bottom of the crepe has become golden brown, flip it over with a spatula and lightly brown the other side. Slide the crepe out onto a plate and brush with melted butter. Continue making the crepes and stack them on the plate. The crepes may be made ahead of time and left at room temperature.
In a small saucepan, heat the jam, stir in the water and Grand Marnier. Bring to a low boil. Turn off the heat.
To Assemble:
Thinly spread the crepes with jam and roll them up. Cut the crepes in half. Arrange in an oven proof serving dish, sprinkle with powdered sugar and place under a hot broiler. The sugar will quickly glaze to a dark brown. Serve warm.
6 eggs (preferably organic)
2 cups whole milk
1 Tablespoon chopped fresh herbs (i.e., tarragon, thyme, dill, chives or a mixture)
1-1/2 teaspoons Kosher or sea salt
Freshly ground black pepper
8 cups crusty Italian or French bread, cubed (1” cubes)
1 Tablespoon olive oil
1 large onion diced
12 oz. button mushrooms, sliced
2 cloves garlic, minced
8 oz. sheep’s milk feta cheese, crumbled
1 Tablespoon finely chopped flat leaf parsley
2/3 cup freshly grated Parmesan cheese
In a large mixing bowl, beat
the eggs and blend in the milk. Add the herb(s) of your choice, salt, and
pepper. Stir in the bread cubes and let them stand for about 15 minutes
until they absorb the liquid.
Preheat the oven to 325 degrees. Butter a 9” x 13” baking dish and set aside.
Heat the olive oil in a large sauté pan over medium high heat. Sauté the onion and mushrooms together until the onions are lightly browned then add the garlic and cook one minute more.
Gently fold the mushroom mixture and feta cheese into the bread cubes, careful not to over mix. Spoon the mixture into the baking dish. Bake for 35 minutes. Sprinkle the Parmesan cheese and parsley evenly over the pudding and continue to bake until the top is puffy and golden brown (about 10 minutes).
Remove from oven and let stand for 5 minutes before serving. Serves 8 to 10.