Happy New Year Foodies!
We had a fantabulous night at CSL on New Year’s Eve. The best dance music ever, the best food ever, gorgeous decorations, and the most beautiful people ever. It was definitely a night to remember.
If you weren’t there, or even if you were, the food was delicious, perfectly presented and heartily consumed. We had a whole smoked salmon with dill mayo, horseradish cream, and pumpernickel toasts, shrimp with cocktail sauce, shrimp cheesecake, baked brie with cranberries and pecans, stroganoff meatballs, smoked sausage bites, assorted imported and domestic cheeses, a wonderful variety of veggies with pesto ranch dip, bruschetta with tomato medley and olive artichoke tapenade. And of course, the ever popular chocolate fountain and assorted variety of tasty treats to dip.
The centerpieces provided by Melody Human were absolutely stunning floral arrangements of white lilies, hydrangeas and mums with Christmas greenery. The design, color and fragrance were amazing and the perfect backdrop for our buffet of crystal and silver trays. Thank you so much Melody!
One of the hits of the evening was the whole smoked salmon and yes the head and tail were still on. Although it looked like there was nothing left, I was able to salvage enough to make a smoked salmon mousse. With this recipe you can use canned salmon, bones and skin removed; or you can buy a small piece and cook it yourself. I like to poach fresh or frozen salmon in a little water with lemon juice or white wine. Add a bay leaf and a few peppercorns for a wonderful flavor. Here is the recipe. It is light, refreshing, pretty, and a perfect accompaniment to a chilled glass of
extra-dry, extra-cold white wine or champagne.
Salmon Mousse
1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
8 oz cream cheese
1 tablespoon lemon juice
2 tablespoons chopped green onions
Dash of Tabasco
2 tablespoons chopped dill
2 cups salmon
1 teaspoon salt unless using smoked salmon
2 tablespoons mayonnaise
2 oz jar of pimento
- Soften the gelatin in the cold water in the food processor. Let sit for 1 minute. Pour in the boiling water and pulse until mixed. Be careful of hot liquids in the processor.
- Add the remaining ingredients and process until just smooth.
- Pour into a decorative mold, 6 to 8 cup bowl, or individual cups.
- Cover and chill for at least 4 hours until mold is very firm.
- Serve with pumpernickel or black bread, crusty bread or cracker.
Serves 12 to 15 as an appetizer.
Present this on a bed of dill or baby spinach. Garnish with capers, lemon slices, or chives. Be Creative Have Fun!
See you next time!