Late Summer Salmon Salad with Smoky Maple Dressing

This is one of the tastiest salad entrees you will ever eat.  The recipe calls for Smoky Maple Syrup. If you cannot find it, you can simply add 1/4 tsp. of Liquid Smoke to the maple syrup and it will give you the same taste.

Ingredients

Salmon Filet for 2, cooked according to your technique (see below for mine)

Arugula

1 Granny Smith apple, peeled and cut into thin slices

Fresh lemon juice

Sliced cremini mushrooms

Dried fruit, unsweetened (I used cranberries & blueberries)

Glazed or toasted pecans, halves or chopped

White NY Cheddar

Dressing:

1/2 c Smoky 100% Maple Syrup

1/8 c Grey Poupon Course Grain Mustard

While salmon is cooking, whisk together dressing ingredients and set aside. 

Prepare apple and toss with a squeeze or 2 of lemon juice. On 2 plates put a handful or so of arugula. Layer with apple slices, mushrooms, dried fruit, pecans, and slices of cheddar. Place one piece of salmon in center of each plate and drizzle with Smoky Maple Dressing.

Here's how I cook my salmon:  Make a foil packet big enough for the piece of salmon, place the salmon in the middle of the packet, skin side down. Drizzle with maple syrup and close up the packet. Place the packet in a cast iron pan (you can use any heavy bottom pan or pot) and place the lid on. Steam over medium heat for about 8-12 minutes depending on how thick the salmon is and the doneness you prefer. Using a spatula, lift the salmon off the skin. That's it!

Recipe inspired by Crown Maple.

Blueberry Buttermilk Ice Pops

I like to take a non-toxic fine point Sharpee and write the flavor on the stick.

Ingredients

4 c fresh blueberries
2/3 c simple syrup (see below)
2 T freshly squeezed lemon juice
1/2 c buttermilk

Simple Syrup
2/3 c water
2/3 c sugar

Stir over medium low heat until sugar dissolves.  Set aside to cool.

Pick out any stems or leaves from the blueberries and puree them in a food processor.  You should have about 1-3/4 c of puree.

Combine the pureed blueberries, simple syrup, and lemon juice in a bowl or measuring pitcher with a pouring spout. Press the blueberry mixture through a colander or sieve using a wooden spoon. Swirl in the buttermilk.

Pour the mixture into your ice pop molds, leaving a little bit of room at the top for expansion. Insert sticks and freeze until solid, 4-5 hours. Unmold and transfer to plastic bags for storage.

Recipe adapted from the people's pops.

Frutti di Bosco Tart

Ingredients

Crust (makes 2 dough balls):

3 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) unsalted butter, cold
3/4 cup powdered sugar
1/4 cup ice water
2 eggs
1/2 teaspoon salt
1/4 teaspoon lemon zest,  OR

QUICK CRUST: 1 Sheet of Puff Pastry, thawed

Pastry Cream:

1 can coconut milk + enough whole milk to make 4 cups total
8 egg yolks
1 cup sugar
2/3-3/4 cup flour
1/2 vanilla bean, seeds scraped

Fruit Topping:

1 cup blueberries
1 cup raspberries
1 cup blackberries
powdered sugar, for dusting

Directions

1. To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)
2. Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.
3. Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
4. Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
   Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
5. Refrigerate until completely chilled.
6. For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.  Quick crust: Roll out puff pastry until it is approx. 1/2" larger than your pan. With your fingers press it on the bottom and up sides of pan and continue with #13 below.
7. Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.
8. Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.
9. Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.
10. Preheat oven to 350º F.
11. Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
12. Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.
13. Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
14. Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
15. Remove and let cool completely.
16. Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.
17. Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

Blueberry Sour Cream Scones

These scones are so rich and delicious, you don't need to serve them with anything else.  However, I can never keep it too simple, so I served mine with a scoop of my own homemade Spiced Apple Pumpkin Butter and a heaping spoonful of my friend's homemade Raspberry Jam.  Deelish!!

• 
  
• 
  
• Ingredients
• 
  
• 1 cup of sour cream
• 1 tsp baking soda
• 4 cups of flour
• 1 cup of white sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup of cold butter, cubed
• 1 large egg
• 1 1/2 cup of blueberries
• 3 T half and half
• Course Sparkly Sugar

Preheat oven to 350*.
In  small bowl add sour cream and baking soda. Mix together and set aside. Sour cream will become foamy.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut in the butter using a pastry blender or two knives until the butter and flour form pea sized crumbs.
Beat the egg and mix in into the sour cream.
Add the sour cream mixture into the dry mixture, working it in with your hands.
Gently mix in the blueberries.  Do not over mix as the blueberries will pop and the juice will turn your dough gray.
Divide dough in half.  On a lightly floured cutting board pat each into 1/2" thick rounds. Cut each round into 6 triangles. Transfer to baking sheet lined with parchment paper.

Brush each scone with half and half; sprinkle with course sugar.Bake for 24-26 minutes or until browned on the bottom and slightly browned on top.
Serve with jam, apple butter, lemon curd and/or sweetened whipped or clotted cream.

Heavenly Fruitful Delight

This is a very refreshing delight that can be served as dessert or an alternative to fruit salad.  I love all the flavors mingling together, and is this is one of those things that I cannot get enough of.  Just love this as a nice change from the rich, decadent desserts I gravitate to.  Tip:  The longer you chill it, the more the flavors will marry for a better result.  I would suggest a minimum of 2 hours, although you could certainly serve it earlier if temptation gets the best of you!

Ingredients:

1 8 oz. pkg. cream cheese, softened
1 20 oz. can crushed pineapple, undrained, yes UNdrained

1 20 oz. can chunk pineapple, drained
1 11 oz. can Mandarin oranges
8 oz. fresh blueberries
1 3.5 oz. pkg. vanilla INSTANT pudding, dry
8 oz. container of non-dairy frozen topping, thawed
1/2 c chopped pecans (I prefer to toast them first)

In a large bowl combine cream cheese with undrained crushed pineapple until well blended.  Add in chunk pineapple, oranges and dry pudding.  Stir until combined.  Fold in non-dairy topping and pecans.  Chill until ready to serve!

Note: Feel free to add other types of fruit.  You can omit the blueberries, but the pineapple & oranges are necessary to obtain the best flavor.

Adapted from my Aunt Nancy's recipe.





Have a delightful day!

Banana Split Delight

Dedicated to my Mother.  This one was her favorite ...

Banana Split Pie

Fill a 9" pie dish with a graham cracker crust.  Mix all  the ingredients below together and press evenly into the dish.  This makes a thinner crust.  If you like thicker, kick it up a notch or two!

1-1/4 cups graham cracker crumbs
1/4 cup granulated sugar
5 Tbsp butter at room temperature

For the creme layer, beat the following ingredients together for 10 minutes with a mixer (hope you have a stand mixer for this step!), scraping down the bowl  occasionally.  Yes, the eggs are raw.  I've made this recipe and many have eaten it, for ummm, at least 30 years and I haven't  lost one yet! ;).  So, once the ingredients have turned into a pale creme, pour into the prepared crust.

1 stick butter at room temperature
2 large eggs
2 cups confectioner's sugar

Top this layer with sliced bananas, crushed pineapple that's been well drained, sliced strawberries and/or fresh blueberries.  You can mix and match the fruit as you please.  Albeit, you'll have to change the name of the recipe if you omit the bananas! :)  Top it all  off with one 9 oz. container of thawed Cool Whip or larger, if you happen to be a CW junkie like my mom was.

Note:  If you like toasted coconut, sprinkle some on top for added texture and flavor.

Enjoy,