Smoked Mackerel Mousseline
Last year when I was living in Kailua, Hawaii, my friend Iwona taught me how to make her Polish fish and cheese spread. We would make a batch in the morning while we waited for a loaf of fresh bread to bake – the best partner we could imagine for the spread. Recently I’ve been craving this satisfying combination almost as much as I have been craving a return trip to Kailua. Iwona’s version is chunky; she simply mashes the ingredients together with a fork. I wanted to glam it up a bit and pass it off as a sophisticated appetizer. Enter, the mousseline.
By the strictest of definitions, this is not a mousseline though I suppose you could add whipped cream at the end with favorable, maybe even delicious results. The third definition for mousseline according to the Food Lover’s Companion is “any of various dishes or baked goods that have a light and delicate texture.” And light and delicate is exactly how I would describe this tasty spread. The silky texture and color reminded me of good tahini. It’s creamy without being too rich thanks in part to the slightly tangy cheeses.
Spread it on fresh bread or crostini in the winter and thick slices of fresh cucumber in the summer.
Smoked Mackerel Mousseline
Ingredients
6 oz smoked mackerel (Approximately an 8-10 ounce whole smoked fish)
3 oz cream cheese
6 oz farmers cheese*
horseradish, optional
2 scallions, thinly sliced
Preparation
- Carefully separate the fish from the bones.
- Combine fish and cheeses (and horseradish if using) in a food processor and blend until smooth.
- Spoon into a serving bowl and top with sliced scallions.
* Note: Farmers cheese is a soft, unripened white cheese. If you can’t find it locally, simply combine three parts ricotta with one part sour cream. Some people use cottage cheese as a substitute, but I don’t like the texture.
Rosemary Almonds
Today is National Almond Day! And Rosemary Almonds are the perfect tribute. I first fell in love with these tasty snackers when my girlfriend Katey made them for a dinner party. Instantly addicted, I couldn’t move away from the bowl – not even to refill my Champagne glass! It’s both a blessing and a curse that these darlings are oven ready in under ten minutes. They keep for weeks in an air-tight container, but don’t expect them to last that long.
Rosemary Almonds
Ingredients
1 T butter
2 cloves garlic, minced
1 T fresh rosemary, minced
6 oz. (1 1/2 cups) whole, raw, unsalted almonds
Kosher or flaky sea salt (Maldon is my favorite.)
1 tspn Worcestershire sauce
Preparation
- Preheat oven to 350F.
- Melt butter in a large skillet.
- Add rosemary and garlic. Saute for one minute, until fragrant.
- Add almonds and salt to taste. Stir until the almonds are shiny, about one minute.
- Stir in Worcestershire sauce.
- Pour almonds onto a large baking sheet.
- Bake 5 minutes. Gently shake pan to redistribute the nuts.
- Return almonds to oven and bake for five more minutes.
Maple and Roasted Garlic Mustard
I’m adding mustard to the list of pantry ingredients that I’ll make from scratch from this day forward. Why? Because it was so easy. In 20 minutes of total active time, I had 8 cups of delicious whole-grain mustard. Grab a box of Snyder’s Sourdough Hard Pretzels and dig in. And be sure to save a few jars (It will keep indefinitely in the fridge.) – homemade mustard makes a perfect hostess gift.
Maple and Roasted Garlic Mustard
Adapted from EatingWell Magazine November/December 2010.
Ingredients
2 1/4 cups whole yellow mustard seeds
3/4 cup whole brown mustard seeds
2 1/2 cups cider vinegar
1 cup white wine
3/4 cup water
1 large head garlic
1/2 teaspoon olive oil
3/4 cup maple syrup
2 tablespoons salt
Preparation
- Combine seeds, vinegar, wine and water. Let stand at room temperature until liquid is absorbed, about 6 hours (or overnight).
- At least an hour before you plan to make the mustard, preheat the oven to 400F.
- Slice the top off the garlic head and rub it with olive oil. Wrap the garlic in foil and roast until soft, about 40 minutes. Peel when cool.
- Combine the soaked seeds, roasted garlic, maple syrup and salt in the bowl of a food processor. Pulse until the mixture resembles a grainy mustard or longer for a smooth mustard. (Add more wine if the mixture is thicker than you hoped.)
- Spoon into airtight containers and refrigerate.
Ottolenghi’s Preserved Lemons
This recipe is a lesson in patience, but the longer you wait, the better they taste. Keep it simple. Try them with roast chicken, a simple arugula salad, or a tangy slab of fresh feta pulled straight from the brine bath.
Ottolenghi’s Preserved Lemons
Adapted from Ottolenghi-The Cookbook.
Ingredients
6 lemons, scrubbed
6 T coarse sea salt
2 sprigs fresh rosemary
2-4 dried red chilies
juice of 6 lemons
olive oil
Preparation
- Sterilize a quart jar.
- Cut a deep cross in the lemons all the way from the top to 3/4” from the bottom, so you are left with four quarters attached.
- Stuff each lemon with a tablespoonful of salt and place in the jar. It should be a tight fit. Don’t be afraid to squeeze them.
- Seal the jar and leave for a week on the counter.
- Carefully remove the lid. Using a wooden spoon or muddler press the lemons as hard as you can to squeeze as much of the juice out as possible.
- Add the rosemary, chilies and lemon juice. (I used Thai Bird’s Eye chilies.)
- Cover with a thin layer of olive oil.
- Seal the jar. Leave in a cool place for at least four weeks.
- Try it all again with limes!
Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses
Adapted from Ottolenghi – The Cookbook by Yotam Ottolenghi and Sammi Tamimi.
Ingredients
1 medium butternut squash
3 T olive oil
1 T pumpkin seeds
1 T sunflower seeds
1 T black (or white) sesame seeds
1 teaspoon nigella (kalonji) seeds
2T sliced almonds
a small handful of basil leaves
Sea salt and fresh ground black pepper
The sauce
1 medium eggplant
½ cup Greek yogurt
2 tspn pomegranate molasses
1 T flat leaf parsley, roughly chopped
1 garlic clove, crushed
Preparation
- Slice the eggplant in half lengthwise and place cut side down on a baking sheet. Roast under a broiler for 12-14 minutes until the skin is charred and the eggplant is very soft.
- Reduce oven to 425°F. Cut the squash into wedges, 1” thick. Remove the seeds and arrange on a roasting pan, skin side down. Brush with half the oil and sprinkle generously with salt and pepper. Cook for 30-35 minutes until soft and slightly brown.
- Reduce the oven to 350°F. Spread the almonds and seeds on a roasting tray and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Scoop the cooled eggplant flesh into a colander and drain for 10 minutes.
- Roughly chop the eggplant and combine with the yogurt, oil, pomegranate molasses, garlic, and parsley. Season with salt and pepper.
- Arrange the squash on a large platter and sprinkle with toasted seeds and nuts and basil. Drizzle with remaining olive oil.
Skye Gyngell’s Roasted Spice Mix
This earthy mix adds depth to any slow-cooked dish. Think big pot of chili! It pairs nicely with coconut milk and red chiles too. The aromas permeated every inch of the house and lingered deliciously for days.
Roasted Spice Mix
from Skye Gyngell’s A Year in My Kitchen
Ingredients
2 cinnamon sticks
50g coriander seeds
50g cumin seeds
50g fennel seeds
50g mustard seeds
50g fenugreek seeds
5 green cardamom pods
2-3 star anise (or cloves)
Preparation
- Place a dry, heavy bottomed frying pan over low heat.
- Break the cinnamon sticks in half. Once a clear smoke begins to rise from your pan, add all the spices and cook, stirring frequently to toast them.
- The seeds are ready when they begin to pop.
- Remove from heat and grind to a fine powder.
- Store in an airtight container.
Gorgonzola Truffles
I’ve been waiting for the perfect occasion to try this naughty recipe from Southern Living Magazine. Bacon and blue cheese – what better way to ring in the new year. Try them with candied walnuts and sliced pears and, of course, some bubbly.
Gingersnaps with White Chocolate and Crystallized Ginger
Ingredients
3/4 cup butter
1 cup brown sugar, firmly packed
1/4 cup molasses
1 large egg
2 1/4 cups flour
1 tspn. baking soda
1 tspn. ground ginger
1 tspn. ground cinnamon
1/2 tspn. ground cloves
1/3 cup granulated sugar
12 oz. white chocolate chips
4 oz. crystallized ginger
Preparation
- Thoroughly combine butter, brown sugar, molasses and egg in a large bowl.
- Add flour, baking soda, cinnamon, ginger, cloves, and salt. Stir until combined.
- Cover and chill for 1 hour.
- Preheat oven to 350°F.
- Place granulated sugar in a shallow bowl.
- Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet.
- Bake about 10 minutes or until tops are crackled and edges are firm.
- Transfer cookies to a wire rack; let cool.
- Melt white chocolate over a double boiler.
- Coarsely chop crystallized ginger.
- Dip cookie in melted white chocolate. Place on wax paper and immediately sprinkle with crystallized ginger.
- Refrigerate until chocolate hardens.
Makes about 4 dozen.
Bob Vivant 