Recipes from Chapter 6: A Day Off
Some #POstables have expressed a desire for me to include the recipes that Shane cooks in this series so that they can try them at home. Here are the recipes as I imagined them (except the Cucumber Hors d'Oeuvres and the Mixed Berry Shortcake – those I make quite a lot and are old favorites). I have tested them all and they are all very good! Please enjoy!
Cucumber Hors d'Oeuvres
2 English Cucumbers
8 oz Cream Cheese, softened
4 Tbsp Unsalted Butter, softened
1 Tbsp Dijon Mustard
1 Tbsp Lemon Juice
1 oz Fresh Dill (about 1 bunch)
Salt and cayenne pepper to taste
9 slices White or Whole Grain Bread
Slice each cucumber into 18 slices – about ¼ - ½ inches wide – and place them on a flat cutting surface. Using a 1 ¾ inch round cutter, cut the skin off each slice.
Using a 1-inch round cutter, cut the seeds out of the center of each slice.
Cover a baking sheet with parchment paper and set aside. Remove four sprigs of dill and set them aside for use in the garnish, if desired.
To make the spread, use a food processor to blend the cheese with the butter, mustard, lemon juice, and remaining dill. Blend until the dill is very finely chopped and the mixture is very smooth. Season to taste with salt and cayenne pepper. Blend ingredients one last time to ensure everything is incorporated.
Spread a thin, even layer of the spread onto one surface of each slice of bread. Place the remaining spread into a zip-top bag or a pastry bag and snip off one bottom corner. Set aside at room temperature.
Using the same 1 ¾ cutter used to cut the cucumber skins off, cut about 4 rounds out of each slice of prepared bread. Place each round on the parchment-covered baking sheet. (You may need to push the rounds out of the cutter gently.)
Place one cucumber slice on each round of bread. Use the zip-top bag to fill the centers of the cucumbers with the remaining mixture. Using a bit of water on your finger, smooth the tops of each hors d'oeuvre. For the garnish, break of tiny sprigs from the reserved dill and add to the center of each filled cucumber. Keep chilled until ready to use.
Serves 9-18 (2-4 pieces per serving)
This recipe can be halved (which is what Shane did in this chapter). If you would like to make ahead, the spread can be made up to three days in advance, and the cucumber slices can be prepped a day ahead, both kept in the refrigerator until needed. You can assemble the hors d'oeuvres up to about 8 hours prior to service.
Shrimp Tartlets
8 oz Cream Cheese, softened
1 ½ Tsp Worcester Sauce
1-2 Tsp Grated Onion
1 Tsp Garlic Salt
1/8 Tsp Lemon Juice
2 packages 15-count frozen miniature Phyllo Tart Shells
½ C Cocktail Sauce
30 peeled and deveined Cooked Shrimp (31/40 count)
Minced fresh parsley and lemon wedges for garnish, optional
Bake tart shells according to package instructions. Allow to cool slightly before use.
Beat together cheese, Worcester sauce, onion, salt, and lemon juice until blended. Place tart shells on a serving plate. Fill with cheese mixture; top with small amount of cocktail sauce and a shrimp.
Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Serves 10-15 (2-3 pieces per serving)
Salmon en Papillote
4 (6-8 oz) skin-on Salmon Fillets
Cut vegetables and fresh herbs of choice
8 slices of lemon or orange
4 Tbsp Butter
4-6 Tbsp acid of choice (citrus juice, white wine, or Balsamic vinegar)
Salt and pepper to taste
Preheat the oven to 400 degrees F. Cut four large heart-shaped pieces of parchment paper or aluminum foil and place them on a sheet pan. Place the herbs and two slices of fruit on one side of each heart, top with a salmon filet, add veggies of choice (if using), season with salt and pepper, add a pat of butter and 1-1 ½ Tbsp acid of choice on each, then fold other side over and crimp the edges around the outside of the packet tightly.
Bake for 10-15 minutes, depending on desired temperature for salmon. Packets will puff as steam is released from salmon and veggies inside.
Serves 4.
Shane used onions for the veggies in her packets, but anything would work: asparagus spears, zucchini, even parboiled potato slices or carrots (do not include any acid when using potato slices).
Mixed Berry Shortcake
For the Pound Cake:
12 Tbsp Unsalted Butter, softened
1 C Sugar
1 Tbsp Vanilla
4 large Eggs
¼ C Whole Milk
2 C Flour
1 Tsp Baking Powder
¼ Tsp Salt
For the Toppings:
1 Lb. Strawberries, rinsed
1 pint Blueberries, rinsed
1/3 C Sugar
Splash of Port Wine or Orange Juice
1 pint Heavy Whipping Cream
1/4 C Powdered Sugar
Mint and Powdered Sugar for garnish
Preheat oven to 350 degrees F and flour and butter an 8x4 loaf pan.
Cream together butter and sugar on high speed for 2-3 minutes, or until light and fluffy.
On medium speed add the vanilla, the eggs one at a time, and finally the milk until fully combined.
In a small bowl, combine flour, baking powder and salt, then add to the mixer and mix until just combined.
Pour batter into prepared loaf pan and bake for 60 minutes or until toothpick inserted in center comes out clean. Cool completely before serving.
While baking cake, place prepared berries into a bowl with sugar and a splash of either port or orange juice. Mix together then place in the refrigerator for at least an hour to macerate.
Pour heavy whipping cream into a chilled metal bowl and beat on medium speed until frothy and slightly increased in volume. Sprinkle in sugar while beating, then turn speed to high and continue beating until stiff peaks form.
To serve, slice cake into 8 slices, place two slices on a plate, top with macerated berries and a dollop of whipped cream. Place a mint sprig and sift powdered sugar on top for garnish, if desired.
Serves 4
The sugar for the macerated berries and the powdered sugar for the whipping cream in this recipe can be adjusted to personal taste. I like my desserts to taste sweet but not too sweet, so I tend to be conservative in my sugar amounts. If you would like it sweeter, as Bunny said in "Home Again", you can always add more, but if you put too much in at first, you can't fix it later. Also, often I decide to bake something on the spur of the moment, just to realize that the item I am baking requires softened butter. Rather than pull out a stick of butter to soften for hours that I probably do not have to spare, I pour boiling water into a tall, heat-resistant glass and let it sit for a minute before carefully pouring the water out. Then I stand the stick of butter up on its end and carefully invert the heated glass over the butter. Let it sit five minutes or so and when you remove the glass, the butter is perfectly softened.