Wednesday, July 11 –
“More, please and thank you.” Is what I have to say about the dishes from this dinner. I would be happy to eat like this all the time (but my diet probably wouldn’t!).
And also, HOORAY! I MADE IT A WHOLE YEAR! This blog is officially on its 52nd country. That’s amazing and awesome and I’m super, extra proud of myself and my die-hard participants that join us all the time.
On to the recipes and the notes…
I was SO EXCITED about these recipes that I made three of them. And we had lots of amazing friends and food to share: SassyDesserts made an apple crumb cake and vodka raspberry lemonades, Besti Extraordinaire made a veggie salad, Sir VJ and RubsWithLove made pork crackling and quick pickles, and of course my Wonderful Boyfriend did all the dishes and cleanup.
I started with the salmon log because I wanted it to have time to chill before everyone showed up. I cut the recipe in half, so I used two cans of salmon and put that in the food processor with the rest of the ingredients except the parsley and pecans. I got it all whipped together and then I dumped it into a serving bowl. Then I chopped the pecans in the food processor as well and then just mixed it altogether. I left out the parsley because it’s not my favorite flavor to work with and I would rather taste the salmon. Into the fridge that went until people showed up.
Next came the stuffed celery. I cleaned and cut the stalks and lined them up on a platter. I cut this recipe in half as well, so I put all of the ingredients together in a ziplock and smooshed it altogether. Then I snipped the corner of it and used it like a pastry bag to fill the celery. It didn’t really work as well as frosting, so I ended up smoothing them out with my fingers. Then I topped them with finely chopped green bell pepper and put those out for people to snack on.
Last was the chicken fricassee. I used a roasting pan on two burners, just like it says, which was a little weird at first but worked really, really well. It was much better to get everything cooked evenly without having to do it in batches. I used four pounds of chicken breasts and kept the rest of the recipe as it’s written. I had the temperature a little hot so I had to stir in the eggs really, really quickly, but it ended up working out ok anyway.
As you can see by the photos it was colorful and a great variety of flavors and textures. The chicken was moist and tender. The sauce for it was very, very buttery but still good. The salmon dip was perfect and I would happily make it again. The celery sticks were just like any stuffed celery you’ve had, and maybe even a little too bland for our group. Next time I would choose to use a stronger blue cheese to get more kick. The pork crackling was sinful and moist with a vinegar sauce that was perfect on it. The salad was a sharp cut to the fatty flavors and a perfect addition to the plate. The quick pickles were addictive and perfectly crunchy.
And the dessert was so good I almost can’t write a review on it. Imagine the perfect version of a moist apple cake with a little crunch from the walnuts. Now make it better than that. Now finish the sad feeling of staring at your empty plate and using all of your willpower to not lick it. It was THAT good.
On to the next year of great food and wonderful friends. Cheers!
(recipes borrowed from the cooks at: www.mindspring.com)
Chicken Fricassee – Hønsefrikassé
- 8 pounds chicken — cut in serving piece
- ½ pound butter
- 12 pearl onions
- ½ stalk celery — chopped
- 2 cups white wine
- 1 pound mushrooms — sliced
- 3 tablespoons flour
- 4 egg yolks — beaten
- ½ cup light cream
- Parsley — minced
Directions: Place chicken pieces in roasting pan with ¼ pound of the butter, onions, celery and seasonings. Simmer over low heat on top of stove for 25 minutes. (If necessary, light two adjecent burners and place pan across both.) Add wine and mushrooms. Cover and let cook for 20 minutes more, or until chicken is tender.
Melt the remaining ¼ pount butter in another pan and stir in the flour, a little at a time. Blend until smooth, but do not allow to brown.
Place the chicken with onions, celery and mushrooms on a warm serving platter.
Add the broth to butter and flour a little at a time, mixing thoroughly. Stir constantly until it begins to boil, reduce heat to simmering poinnt and add the beaten egg yolks mixed with the cream. Allow sauce to cook for a moment or two, stirring frequently. Remove from heat and add parsley and chives.
- 1 pound red salmon
- 8 ounces cream cheese — softened
- 1 tablespoon lemon juice
- 2 tablespoons onion — grated
- 1 teaspoon prepared horseradish
- ¼ teaspoon salt
- ¼ teaspoon liquid smoke flavoring
- Pecans — crushed
- Chopped parsley
- Crackers to serve
Directions: Drain salmon and remove all skin and bones. Mix all ingredients, except pecans and parsley. Roll into a log or ball. Roll in crushed pecans and parsley. Chill overnight. Serve with crackers.
- 2 bunches celery
- 8 oz cream cheese
- ½ cup roquefort cheese or blue cheese
- 1 tablespoon sour cream or french dressing
- 1 green pepper or
- 1 pimiento or
Directions: Separate hearts into individual stalks. Mash cheese, mix smoothly together, adding a little sour cream or french dressing. Fill stalks, garnish with thin strip pepper or pimiento, or sprinkle with paprika.