Holiday Recipes

Poached Salmon Mousseline Recipe

Poached Salmon Mousseline

12.21.09 by Jackie

Today I made a salmon mousse flavored with horseradish, lemon zest and herbs. Whisked egg whites provide structural integrity to the mousse, and cream gives it an airy, ethereal texture. I poached the salmon mousseline in individual molds to keep the salmon moist and tender.

This is a great main course for an elegant Christmas meal. Come back tomorrow to see how I would serve this dish!


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Rose Cookies Recipe

Rose Cookies

12.19.09 by Jackie

I thought it would be nice to make a holiday cookie that captures the distinct flavor of rose. Rose, usually in the form of rose water, is often found in Indian and Middle Eastern desserts, but it's not commonly used in Western treats. For this dessert I used rose paste, because it adds a pleasing pink color to the cookies. I also added some rose to the cream filling as well.

I love making desserts like this for the holiday season because you can prepare several logs ahead of time and store them in the freezer for later use. That allows me to spend more time with visiting friends and family instead of being stuck in the kitchen.

In case anyone was wondering, I photographed the cookies with the reindeer because his expression reminded me of my little munchkin. The reindeer in the picture exactly mimics her expression when Lulu asks her his favorite question:

"How much do you love Lulu?" Lulu always asks.

"Thiiiiiiiiis much", our munchkin says and opens her arms, just as the reindeers does.


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Gingersnap Cookies Recipe

Gingersnap Cookies

12.15.09 by Jackie

Gingersnap cookies really symbolize the holiday season. They're flavored with a blend of spices, which give the cookies a really intense flavor. I make mine with cinnamon, clove, allspice, nutmeg, black pepper, and of course, ginger.

The texture is chewy on the inside with a "snappy" outer layer. Lulu loves eating them with a warm cup of tea.  I've been making us ginger tea with soy milk every evening to ward off the cold, and these cookies go perfectly with it.


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Caramelized Fuyu Persimmons Recipe

Caramelized Fuyu Persimmons

12.13.09 by Jackie

Fuyu persimmons are a nice substitute for Granny Smith apples in side dishes. I love caramelizing persimmons and pairing them with roasted duck breast. I don't think a holiday dinner menu can get much more fancy or decadent. We've just had our first crop of Fuyu persimmons this season in our garden, and I decided to take full advantage.

In case you were wondering, there are 2 main varieties of persimmons, Fuyu and Hachiya. The difference is the texture. For this recipe make sure you use Fuyu persimmons, which have are hard, almost carrot-like texture.


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Spinach and Pecan Stuffed Salmon Fillet with Hollandaise Sauce Recipe

Spinach and Pecan Stuffed Salmon Fillet with Hollandaise Sauce

12.13.09 by Jackie

The key to flavorful and tender salmon is to cook it medium-rare. Just quickly pan-sear the salmon on each side, then bake in the oven for a few minutes. It will come out moist and delicious.

Salmon by itself is incredibly good for you, and these tasty fillets are stuffed with ingredients rich in essential fatty acids and omega-rich nutrients such as pecans, pecan oil, cream cheese, sweet basil, spinach and onion chives.

To make the dish ultra fancy, I served the fish with a Hollandaise sauce, sautéed button mushrooms and wild rice. I figure that with all the healthy ingredients, a little decadence is deserved!

 


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