Cocktail party treats: Try smoked salmon, gougeres
In a medium bowl, using a spatula, combine softened cream cheese, lemon zest, lemon juice, chopped chives, chopped dill, and salt and pepper to taste; set aside. Divide smoked salmon into two portions. Lay one portion in a single layer on a 2' sheet of plastic wrap set on a flat surface, forming an approximately 1' long by 4" wide rectangle without gaps. Spread half the cream cheese mixture evenly on top. Roll into a log, like a jelly roll, using the plastic wrap as an aid. Fold the plastic over the log so the ends meet, and with a ruler, press against the log to tighten. Continue rolling up the log in the plastic, and seal and tie off the ends. Repeat with remaining salmon and cheese mixture. Freeze logs, remove plastic, and slice each roll into ¼"-thick discs. Defrost and serve on small pumpernickel toast squares, topping with a piece of diced lemon segment and a sprig of dill.
Fill a piping bag with a ¼" tip with black olive tapenade. Divide grissini dough* in four and press flat. With a pasta machine, roll one piece of dough through the largest setting, fold in thirds, and repeat twice. Decrease width by one setting; pass the dough through and repeat, continuing to decrease until the dough is 1/16" thick and approximately 2' long by 5" wide. Trim edges into straight lines. Repeat with remaining 3 pieces of dough. Brush two sheets of dough with water and pipe three lines of tapenade horizontally through the middle, leaving a finger's width of space between lines. Place remaining two sheets on top and press lightly between tapenade lines and on edges; freeze. Whip one egg with 1 tablespoon water, and brush on top of dough; sprinkle with espelette pepper and fleur de sel. Cut widthwise into 1/8"-wide sticks to expose the 3 pockets of tapenade; transfer to parchment paper-lined baking sheets, leaving ½" of space between sticks. Rest, covered, in a warm spot for 30 minutes. Bake at 360 degrees F for 8 minutes, rotate tray 180 degrees and bake another 4 minutes until golden brown.
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With the machine running, incorporate cold butter, 1 tablespoon at a time. When the mix resembles fine meal, stream in ice water, or enough to pull the dough together. Form dough into a disc and chill at least 1 hour. Divide in half and shape into
The first problem we had with these was cracking eggs into such a small cavity, which resulted in the spilling of more than a little egg white on the countertop. The eggs cooked perfectly when we followed the package directions, but we found on more
5) Cool the mixture thoroughly in an ice bath, or simply on your counter-top before refrigerating for at least two hours. 6) While the mixture is chilling, make the bourbon-candied pecans. Line a 9x13 baking dish (I used disposable, highly advised!)
Founded in 1948, Follett Corporation is a manufacturer of ice-related equipment, including ice machines, ice storage and transport equipment, ice and beverage and ice and water dispensing equipment for foodservice and healthcare markets worldwide.
A weathered farmer in dusty jeans has rigged up an ancient ice cream machine and is selling cones for 8 cents a pop. Out of sight of Cuba's dollar-spending tourists, in areas where money from overseas relatives trickles in only sporadically,
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Oster OSIM22SV Countertop Ice Maker Features
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Countertop Ice Maker
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