Smoked Scottish Salmon Christmas Tree Hors D’Oeuvre

Smoked Scottish Salmon Christmas Tree Hors D’Oeuvre

Going through old photos we found a number of old recipe shots from parties and dinners long ago. This one was a huge hit at one of the Christmas parties we held. Took a bit of work but they came out great.

Ingredients for Smoked Salmon Hors D’Oeuvre

Smoked Scottish Salmon thinly sliced
Onion (red or white) very thinly sliced
cream cheese softened (Whipped preferred)
capers
diced pimento
thinly sliced pumpernickel bread

Directions for Hors D’Oeuvre

For the trees

Take the pumpernickel bread and using a Christmas Tree cookie cutter cut out as many trees as you are going to be making. Spread a very thin layer of cream cheese onto one side of the trees. Using an aspic cutter star shaped cut stars or what ever other design you want out of the leftover pieces of pumpernickel.

Take the Salmon and lay it out flat and using the same cookie cutter , cut tree shapes of salmon and place onto the cream cheese side of the pumpernickel. Take left over pieces of salmon and group into rectangles slightly larger than the tree and cut out and using spatula place onto pumpernickel. *

Now taking the thinly sliced onion crisscross it down the tree to resemble garland. Place a few capers and pimento to resemble decorations, and place the star shaped bread at the top of the tree. Arrange on a platter to serve.

For Wreaths

Using wreath cookie cutter, cut out the pumpernickel bread, layer with salmon or spread cream cheese or a pâté and decorate. Use small aspic apostrophe cutter to make the bows. For a more decorative touch pipe the pâté onto wreaths and then decorate.

*Note that salmon doesn’t have to be all in one piece, You could also make a pâté to spread on the pumpernickel out of the salmon and cream cheese, to save time.. It doesn’t even have to be salmon you can alternate with a dill cream cheese spread or really anything else you can think of or any shape you want ie: round or bell shaped cookie cutters etc. and decorate as Christmas balls. You can also add fresh chopped dill to the cream cheese to spread under the salmon or any other spice you think might compliment it.

Here are a few items to help make this recipe:
Wilton Holiday 18 pc Metal Cookie Cutter Set #2308-1132
Sterlingcraft Oblong Serving Tray

Although this was way before my time it certainly sounds like a very interesting dish, Anything “Scottish” has got to be good!

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July 13, 2013

Rice Balls with Clams

Rice Ball with Clams

We had a bunch of left over rice from a couple of dinners and I needed to come up with some idea to use it up. A little experimenting and I came up with this recipe and it came out quite nice.

Ingredients for rice Balls with Clams

Approximately 3 cups cooked rice, cooled
4 small cans chopped clams with juice
3 eggs
½ cup Parmesan cheese
1 shallot finely chopped
salt & pepper to taste
¼ – ½ cup flavored bread crumbs
1 cup additional bread crumbs to bread balls
oil for frying

Directions for Rice Balls with Clams

Place the first 7 ingredients into a bowl and mix thoroughly. If too wet add more bread crumbs, if too dry add a little water or milk. Mixture needs to be moist enough to hold when formed into a ball.

Wet your hands and roll mixture into small balls the size of golf balls or smaller. After forming a ball roll the ball into the additional bread crumbs to cover completely. Once all the balls are breaded place into hot oil and fry until hot and golden brown. Can be served with a variety of sauces; tomato, cocktail, or tartar. Serve with lemon wedges or extra Parmesan.

Here are a few items to help with this recipe:
Farberware Classic Nonstick Polished Aluminum Deep Skillet, 12-Inch
WMF Profi Plus Fine Mesh Strainer

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Rice Ball with Clams

2013-07-11 22:57:32

a interesting appetizer

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Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

Approximately 3 cups cooked rice, cooled
4 small cans chopped clams with juice
3 eggs
½ cup Parmesan cheese
1 shallot finely chopped
salt & pepper to taste
¼ - ½ cup flavored bread crumbs
1 cup additional bread crumbs to bread balls
oil for frying

Instructions

Place the first 7 ingredients into a bowl and mix thoroughly. If too wet add more bread crumbs, if too dry add a little water or milk. Mixture needs to be moist enough to hold when formed into a ball.
Wet your hands and roll mixture into small balls the size of golf balls or smaller. After forming a ball roll the ball into the additional bread crumbs to cover completely. Once all the balls are breaded place into hot oil and fry until hot and golden brown. Can be served with a variety of sauces; tomato, cocktail, or tartar. Serve with lemon wedges or extra Parmesan.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

June 12, 2013November 14, 2014

Deviled Eggs

The etymology of the term deviled seems to have originated in England, meaning cooking with spicy or hot ingredients originally with mustard or pepper, perhaps as a an analogy for the “hotness of hell” . In the 1845 cook book “The Practical Cook” by Joseph Bregion a recipe for “Tomata Devil ” has the instructions to serve it over Welsh Rabbit “hot, hot hot”. Deviled eggs come in many varieties from the very hot to mild. They can be served hot or cold and are a fantastic appetizer or hors d’oeuvre that are easy to make.

My recipe is quite simple, and the recipe to follow is for about 6 – 12 eggs. The start of the recipe is to hard boil the eggs. This is a fairly misunderstood term, not meaning to boil for a long time in roiling water, but to be cooked to a hard state. For a fool proof method try this: place the eggs in a pot large enough to accommodate them in a single layer. Cover with water and bring the water up to a boil. Once the water is boiling turn off the heat cover the pot and let the eggs sit for 10 minutes. After 10 minutes drain the pot add cool water and ice cubes and let eggs get cold. This is the secret, the cold egg will peel much easier as the chill helps separate the membrane from the egg. Once cold peel.

Peeling eggs is another chore that at times can be frustrating. To make this chore easy, first you need to have fairly fresh eggs, while old eggs will be easier to peel they won’t taste as good. Once they have been boiled hard and chilled, lightly tap to crack the shell all over, then placing between your hands gently rotate with the pointed end of the egg facing up until the egg separates from the shell. This process helps to separate the membrane from the egg, once you have a piece of the shell separated from the egg with the membrane attached, you can remove all the shell fairly easily. You can easily see if the membrane is connected to the shell and if it is the egg will peel with no problems.

Ingredients for Deviled Eggs

6 – 12 Hard boiled eggs yolks removed and place in a small bowl
1- 2 tbs Dijon mustard
½ a small can of asparagus tips run through a food mill
3 – 6 tbs mayonnaise
1 shallot very finely diced (optional)
salt & pepper to taste
paprika
sliced pimento

Directions for Deviled Eggs

Cut the eggs in half ,length wise, and separate the yolks from the whites putting the yolks in a bowl. Take the asparagus and run it through a food mill into the bowl with the yolks.

Add the remaining ingredients to the bowl and use a fork or spoon mash all the ingredients together until you have a smooth paste. Taste at this point and adjust the seasoning,if too stiff add a little more mayo or a dash of Dijon. Place into a pastry bag with a star tip and pipe the yolk mixture into the hollow of the eggs. Very lightly dust the eggs with paprika and decorate with the pimento. They can be made ahead of time and chilled covered in the refrigerator.

4th of July Deviled Eggs

Use quite a bit of blue food coloring for the yolk mixture and use the pimento as the stripes. you can also find cookie decoration small stars to sprinkle over the blue field.

Here are a few items to help make this recipe:
Ateco 14-Piece Cake Decorating Set
Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Deviled Eggs

2013-06-28 18:22:47

Serves 12

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Prep Time

30 min

Cook Time

15 min

Prep Time

30 min

Cook Time

15 min

Ingredients

6 -12 eggs boiled hard cut in half length wise yolks remove to s separate bowl
1 -2 tbs Dijon mustard
1/2 small can of asparagus tips, run through a food mill
3 -6 tbs mayonnaise
1 shallot finely diced (optional)
salt & pepper to taste
paprika
sliced pimento

Instructions

take the boiled hard eggs and cut in half lengthwise. Place yolks into a bowl. Add the mustard,sieved asparagus, mayonnaise,shallot and salt and pepper and mash into a fine paste. Place into a pastry bag and pipe into the yolk depression of the eggs. dust lightly with paprika and decorate with the pimento.

Notes

4th of July idea - add a lot of blue food coloring to the yolk mixture pipe into egg and use pimento as stripes.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/