Salmon en Croute

Salmon en CrouteIngredients:

1 salmon fillet (about 1 ½ pounds), skin removed
½ cup sour cream
3-4 tablespoons chopped fresh dill*
16 oz. fresh baby spinach or 10 oz. frozen spinach, defrosted and drained*
2 cloves garlic, minced
Zest and juice of 1 lemon
¾ cup dry bread crumbs (plain or seasoned)
½ cup parmesan cheese (grated or shredded)
1 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
2 hard boiled eggs, chopped
1 (17.3 oz) package frozen puff pastry, thawed
1 large egg, lightly beaten

Directions:

Preheat oven to 350 degrees. In a skillet on medium-high heat, sauté the spinach, onion, garlic and lemon juice until the onion has become translucent, about 5-6 minutes. Add about half of the salt and pepper to the spinach mixture and stir well to combine. Set aside, and allow the mixture to cool. In a small bowl mix together the fresh dill, the lemon zest, parmesan cheese, bread crumbs and remaining salt and pepper. Set this aside as well.

You are going to want to completely encapsulate the fish, so it is easiest working with two pieces of pastry dough, rather than one large one. Roll out the dough on a lightly floured surface and divide in half. Lay one sheet out on a greased 13 x 9 inch baking dish or cookie sheet. Spread about a tablespoon or so of the sour cream on the dough. Then lay the salmon on the dough. Next, spread the remaining sour cream on top of the salmon. Then sprinkle on the bread crumb mixture over the sour cream. Then gently spread out the spinach mixture on top. Finally, finish with a layer of the chopped up hard boiled eggs.

Pull the edges of the dough up around the sides of your salmon pile. Then top with your remaining piece of dough, using your beaten egg to help seal the two pieces together. Use the remaining beaten egg as a wash over the top of the pastry. Cut a few slits to allow steam to escape, and take the opportunity to decorate the top of the pastry with slits or designs to your liking. Bake for 45 minutes or until golden brown. Serve with a cucumber dill or tartar sauce.

* click here to see how to properly clean fresh dill and baby spinach.

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Endings and Beginnings

Vodka-Kaluha Cake

Vodka & Kahlua Cake
I got this recipe from my little sister, Mrs. Shuli Schwechter, who in turn got it from her friend’s mother, Mrs. Kleinman. It is a great recipe that my family makes quite often. A note on the Kahlua. According to the Chicago Rabbinical Council (cRc), whom COR recognizes as a reputable kosher authority, only Kahlua BOTTLED in Mexico is recommended. If you can’t find this type, any other coffee flavoured liqueur will do. Other alternatives are using a hazelnut or orange flavoured liqueur instead.

Ingredients:

1 package of yellow/white cake mix
1 package of chocolate instant pudding mix
1 cup oil
¾ cup water
½ cup sugar
¼ cup vodka
¼ cup Kahlua/coffee/chocolate liqueur
4 eggs

Icing:
1 cup icing sugar
1 tablespoon water
1 tablespoon coffee/chocolate liqueur

Directions:

Preheat the oven to 350 degrees. In a medium sized bowl, mix together all of the dry ingredients. In a small bowl, mix together the oil, water, vodka and liqueur. Combine the wet and dry ingredients together. Adding 1 egg at a time, stir in each egg until fully incorporated. Grease and flour a Bundt pan. Pour in the batter, and then bake for 45 minutes, or until a toothpick entered comes out clean. Let cool in the pan for 5 minutes, and then remove cake from pan and cool on a cooling rack. To make the icing, blend all the ingredients together in a small bowl. Once icing/glaze has come together, pour over the cooled/room temperature cake.


 

Deli Roll

Deli Roll

Ingredients:

1 package puff pastry
⅓ cup mustard (e.g.: yellow, Dijon, deli, etc.) I recommend using a blend of different types.
½ pound white deli meat (e.g.: Turkey, turkey pastrami, etc.)
½ pound dark deli meat (e.g.: corned beef, salami, etc.)
1 egg
Sesame seeds/poppy seeds (optional)

Directions:

Preheat the oven to 350 degrees. On a clean work surface, roll out the puff pastry into a large rectangle. Cut off a thin strip of the dough, and set aside. Using a pastry brush, spread out your choice of mustard(s); then lay out the light coloured deli meat. Add another layer of mustard, and then lay out the dark coloured deli meat. Repeat layering mustard and meats, so that you have either about 4 layers, or run out of meat. Taking long side of the dough, roll the pastry into a log. Place the roll onto a greased or parchment lined cookie sheet. Using the dough that was set aside, and create a nice pattern on top of the log, such as a vine or flowers. Baste the log with the egg, and then sprinkle on the sesame or poppy seeds. Bake for 20 minutes or until the crust golden brown. This can be served warm or at room temperature.