Smoked Salmon Egg Salad Sandwiches on Pumpernickel
Prep time: 35 minutes
Chilling time: 2 hours or up to 2 days
Yield: 12 sandwiches
Egg Salad Ingredients:
- 8 large eggs
- &fracl3; cup (75 ml) mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped capers plus 1 tablespoon caper brine
- 1 tablespoon finely chopped red onion or shallot
- 1 tablespoon chopped fresh dill or dill from a tube
- Freshly ground black pepper
- 1 (¼-ounce / 7-g) packet unflavored gelatin
Egg Salad Directions:
- In a medium saucepan, cover the eggs by 2 inches (5 cm) with cold water and bring to a boil.
- Turn off the heat, cover, and let rest 10 minutes.
- Drain and rinse the eggs in cool water. Peel the eggs under running cool water.
- Place the peeled eggs in a medium bowl along with the mayonnaise, mustard, capers and brine, red onion, dill, and pepper to taste. Whisk to bring all of the flavors together, mashing the eggs so they remain textured, not smooth (see "Savory Tidbit," page 138 of Hollis' book "Savory Bites").
- Sprinkle the gelatin over the egg salad and mix thoroughly.
Bread Wrapper Ingredients:
- 12 thin slices pumpernickel bread
- 2 tablespoons unsalted butter, softened
- 12 sprigs fresh dill
- 16 ounces (455 g) Scottish or cold-smoked salmon, thinly sliced
- 1 tablespoon chopped fresh dill, for garnish (optional)
White bread or onion-poppyseed bread are a few possible bread substitutions that would work well with this dish.
Bread Wrapper Directions:
- Using a 2-inch (5-cm) round cookie or biscuit cutter, cut each slice of bread into 2 circles, for a total of 24.
- Butter 12 of the circles, on one side only, with a thin layer of butter. Place 1 sprig of dill on each buttered slice and press it so it sticks.
Assemble and Chill:
- Line a 12-well classic cupcake pan with plastic wrap by overlapping 2 long pieces of plastic wrap along the center of the pan, leaving a 3-inch (7.5-cm) border of plastic wrap overhanging all sides of the pan.
- Line the wells with the smoked salmon, allowing the salmon to hang over the edges of the pan by 2 inches (5 cm). I use 1½ slices per well, but the quantity will vary depending on the size of the slices. If the bottoms of the wells are not completely covered, cut smaller pieces of the salmon to fill them in. Add 1 round of bread, buttered side down, to each well.
- Distribute the egg salad among the wells and top with the second piece of bread. Fold the salmon over the bread and then wrap the pan in another layer of plastic wrap, pressing down on each well to compact the contents. Chill for 2 hours or up to 2 days.
- Remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the mini sandwiches. To serve, invert the sandwiches and garnish with a pinch of fresh dill, if desired.
Oven-Roasted Tomato & Gruyere Tarts
Oven: 375° F to 400° F (190° C to 205° C)
Prep Time: 45 minutes
Baking Time: 50 minutes
Yield: 12 tarts
Tomatoes and Garlic Ingredients:
- 1 pint (300 g) cherry tomatoes (red, yellow, or orange, preferably heirloom, if in season), cut in half lengthwise
- 6 cloves garlic
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Tomatoes and Garlic Directions:
- Preheat the oven to 400° F (205° C).
- Line a rimmed baking sheet with foil or a Silpat mat for easy cleanup.
- In a small bowl, combine the tomatoes, garlic, oil, salt, and pepper. Mix well and turn onto the prepared baking sheet. Roast until the tomatoes are dehydrated and golden, about 25 minutes. Set aside.
- 4 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely snipped fresh basil or basil from a tube
- ¼ teaspoon freshly grated nutmeg
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) half-and-half
- In a small bowl, beat the eggs with the salt, pepper, basil, nutmeg, whole milk, and half-and-half until thoroughly combined.
Assemble and Bake the Tarts:
- Preheat the oven to 375° F (190° C).
- Spray a 12-well classic cupcake pan with nonstick cooking spray.
- Unroll the pie dough onto a flat work surface; no need to flour it first. Cut each round of dough in half and then cut each half into thirds for a total of 12 pieces. Place one piece of dough in each well of the prepared pan. (The fit will be asymmetrical.) Using kitchen scissors, trim any excess dough to ½ inch (1 cm) at most.
- Finely chop the roasted garlic cloves, then distribute them in the bottom of each well. Top each with 1 heaping tablespoon cheese.
- Fill each well three-quarters full with the custard. Evenly distribute the tomato halves among the wells. Top each tart with several strips of bacon. Bake until golden and puffed like a soufflé, about 25 minutes. Let cool in the pan for 5 minutes. (The custard will deflate slightly after the tarts come out of the oven.) Loosen the sides of each tart with a table knife and insert the tines of a fork between the pan and each tart to lift it out.
- If you would like to make these ahead of time, refrigerate the tarts overnight (or for up to 5 days), then reheat, wrapped in tin foil, in a 350° F (175° C) oven for 15 minutes.
For the Assembly:
- Nonstick cooking spray, for the pan
- 1 (15-ounce / 430 g) package ready-made pie dough (2 rounds), at room temperature
- 1 cup (115 g) grated Gruyère
- 4 slices bacon, cooked until crispy then cut crosswise into 2-inch (5-cm) strips
Chilled Terrines with Roasted Vegetables
Oven: 350°F (175°C)
Prep Time: 1 hour 5 minutes for baked; 3 hours or overnight for chilled
Yield: 12 terrines
Tomato Aspic Ingredients:
- 1¼ cups boiling water
- 3 (¼ ounce / 7-g) packets unflavored gelatin
- 1 (8-ounce / 225-g) jar tomato sauce
- 1½ tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon hot pepper sauce
- ½ cup (120 ml) ready-made pesto
Tomato Aspic Directions:
- In a medium bowl, pour the boiling water over the gelatin and stir to dissolve. Stir in the tomato sauce, vinegar, salt, hot pepper sauce, and pesto. Set aside at room temperature.
Tahini Yogurt Sauce Ingredients:
- 2 large cloves garlic, or 2 tablespoons garlic from a tube
- 1 cup (240 ml) tahini
- Zest and juice of 3 lemons
- 1 cup (240 ml) plain yogurt
- 1 cup (40 g) packed fresh cilantro leaves
- 2 teaspoons kosher salt
Tahini Yogurt Sauce Directions:
- In a blender or the bowl of a food processor fitted with the blade attachment, blend or puree the garlic, tahini, lemon zest and juice, yogurt, cilantro, and salt with ½ cup (120 ml) water until smooth. Season with additional salt, if needed.
- 1 medium globe eggplant
- Nonstick cooking spray, for the pans
- Kosher salt
- 2 tablespoons balsamic vinegar
- 2 whole roasted red peppers or one red and one yellow roasted pepper (see Note)
- 3 medium zucchini
Prepare the Vegetables:
- Preheat the oven to 350° F (175° C). Using a sharp knife, remove the stem of the eggplant and slice the eggplant crosswise as thin as possible, between &frac116; inch and ⅛ inch (1.5 and 3 mm) thick. Halve or quarter any large rounds to make them easier to fit into the wells.
- Line 4 baking pans with Silpat mats or foil, then spray them with nonstick cooking spray. Arrange the eggplant slices on the pans in a single layer. Spray the eggplant slices with cooking spray, sprinkle with salt, and drizzle with the balsamic vinegar. Bake for 15 minutes, or until golden and softened. Set aside.
- Drain the roasted peppers, then lay them flat on a cutting board and cut each one lengthwise into 12 thin slices, for a total of 24 slices. Set aside.
- Using a vegetable peeler, preferably a "T" peeler or julienne peeler, thinly peel each zucchini into ribbons; stop when you reach the seeds. Set aside.
For the Assembly:
1 large bunch fresh basil
24 sun-dried tomatoes packed in oil Note: Whole roasted peppers are sold in jars or deli containers packed in olive oil and herbs.
These terrines are so full of color! Roasted eggplant, zucchini, and red and yellow peppers are layered with tomato aspic and basil, breathing new life into this charming savory dish. They make for an excellent summer meal and are a great option for gluten-free dining. Serve chilled, with the tomato aspic and tahini-yogurt sauce, or hot, with a rice and Parmesan crust.
Assemble the Terrines:
- Line a 12-well classic cupcake pan with plastic wrap, making sure that each well is surrounded by plastic. Use 2 long pieces that overlap in the center of the pan, and leave a 3-inch (7.5-cm) border of plastic wrap overhanging all sides of the pan.
- Begin by dipping the pepper slices into the aspic in batches of 2, using one of each color if you have both yellow and red peppers. (No need to wipe off excess aspic; you will need it to hold your mold together.) Place the 2 pepper slices, side by side, in the bottom of each well. (They will not completely cover the bottom of the well.) Repeat with the remaining pepper slices, until all of the wells are filled. Next, dip the zucchini ribbons in aspic and crisscross the ribbons in the wells, positioning them to cover any empty spaces and using all of the ribbons. (Do not trim the excess; it will be folded into the package at the end.)
- Top the zucchini with 2 or 3 basil leaves. Dip the eggplant slices in aspic and layer 1 or 2 slices in each terrine, then add 2 sun-dried tomatoes per well, pushing down firmly to compact the vegetables. Finish layering any remaining vegetables until the wells are full. Evenly distribute the remaining tomato aspic between the wells and fold in the overhanging pieces. Wrap the pan in plastic wrap and chill for at least 3 hours or up to 3 days.
- Remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the terrines. Serve the terrines individually, garnished with a fresh basil leaf, and a dollop of the tahini yogurt sauce.
- Store the leftover terrines in an airtight container in the refrigerator for up to 5 days. The tahini yogurt sauce can be stored in a separate airtight container for up to 5 days.
With the addition of a rice and Parmesan crust, this baked version of the roasted vegetable terrine is great served alongside your favorite lamb recipe or as a gluten-free main course with a salad and your favorite gluten-free breadsticks.
Rice and Parmesan Crust Ingredients:
- 1½ cups (300 g) white rice
- 1 teaspoon salt
- 1 large egg, beaten
- ½ cup (50 g) grated Parmesan
Rice and Parmesan Crust Directions:
- Cook the rice, following the directions on the back of the package and using the salt in the water. When the rice is cooked, stir in the egg and cheese until well combined.
- Prepare the tahini yogurt sauce and the vegetables from the recipe on page 95, but not the aspic.
- Preheat the oven to 350° F (175° C).
- Layer the vegetables in the wells as described in the preceding recipe, omitting the plastic wrap and the aspic and pressing down as you go to make room for the rice and Parmesan crust.
- Form ¼ cup (55 g) of the rice mixture into a 3-inch (8-cm) patty and place it on top of a vegetable-filled well. Repeat with the remaining wells.
- Bake the terrines until the rice is golden, about 35 minutes. Let them rest in the pan for 15 minutes, then loosen the sides of each terrine with a table knife and invert the terrines onto a sheet pan.
- Plate them individually or on a serving platter garnished with chopped parsley. Serve with the tahini yogurt sauce.
Herb Goat Cheese & Honey Cakes
Oven: 325°F (165°C)
Prep Time: 20 minutes
Baking Time: 18 to 25 minutes
Yield: 12 cakes
It's impossible to keep my mouth from watering at the delicious scents wafting from the oven as these cakes bake. The secret is a fresh herb leaf placed at the bottom of each well. I'm in love with edible flowering herbs— edible geranium is my favorite, but other herbs will do. Several varieties of thyme and edible scented geranium surround my garden, which is how they found their way into this recipe. I've been infusing oil and sugar with herbs, as well as baking them into cakes to create a range of delightful natural flavors, for as long as I have been baking. Top the cakes with a dollop of goat cheese–honey butter and you'll wonder why you never tried baking with flowers before. Make Ahead: The goat cheese–honey butter can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator until needed. It will last for up to 1 week.
Honey Cake Ingredients:
- Nonstick cooking spray, for the pan
- 12 edible leaves (scented geranium or other fresh herb, such as lavender, thyme, or rosemary; see Note)
- 3 cups (375 g) sifted all-purpose flour
- 2 teaspoons baking powder
- ¾ cup (1 ½ sticks / 175 g) salted butter, softened
- 1 cup (200 g) sugar 6 tablespoons (90 ml) honey
- 4 large eggs
- 1 tablespoon fresh lemon zest (from 1 lemon)
- 1 tablespoon fresh thyme leaves, finely chopped
Honey Cake Directions:
- Preheat the oven to 325° F (165° C).
- Spray a 12-well classic cupcake pan with nonstick cooking spray and place 1 edible leaf in the bottom of each well.
- In a medium bowl, combine the flour and baking powder. Set aside.
- Place the butter, sugar, and honey in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until creamy, about 3 minutes. Add the eggs, one at a time, and beat well after each addition. Adjust the speed to low and add the zest, thyme, and flour mixture and beat until just combined.
- Using an ice cream scoop, fill each well with the batter. Bake until cooked through and a toothpick inserted in the center comes out clean, 18 to 25 minutes. Let the cakes rest in the pan for 5 minutes, then loosen the sides of each cake with a table knife and insert the tines of a fork between the pan and each cake to lift it out. Transfer the cakes to a wire rack to cool completely.
Goat Cheese-Honey Butter Ingredients:
- ½ cup (1 stick / 115 g) unsalted butter, softened
- ⅓ cup (75 ml) honey
- 2 cups (225 g) goat cheese, at room temperature
- Sprigs of fresh thyme, for serving
Goat Cheese-Honey Butter Directions:
- In the bowl of a stand mixer fitted with a whisk attachment, beat the butter, honey, and goat cheese until fluffy, occasionally scraping the sides of the bowl.
To serve, invert the honey cakes so that the geranium is visible. Serve them individually with a dollop of the goat cheese–honey butter on the side, topped off with a flowering sprig of thyme. Store the cakes in an airtight container in the refrigerator for up to 1 week. For more with 3X winner of Food Network's "Cupcake Wars" and author of "Savory Bites," go to www.holliswilder.com.
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