Friday, July 8, 2016
Monday, July 4, 2016
Smoked Salmon Spread #secretrecipclub
If you need a last minute snack for the 4th of July festivities I have just the recipe for you. I picked Sid's Smoked Salmon Spread for July's unveiling of the Secret Recipe Club.
Sid of Sid's Palm Cooking has been blogging for quite some time. She liked to make and share food with others and just thought starting a blog would be fun. She is Danish and has all sorts of Danish recipes. I was intrigued and almost went with the Fransk Vafler (French Waffles) or the Vandbakkelser (Cream Puff loaf) but in the midst of picking my recipe for the Secret Recipe Club I was also thinking about what I wanted to bring to several family gatherings for the 4th of July.
Through my search of Sid's blog I learned she hosts Tapas night. It was a treasure chest of appetizers and I quick found this smoked salmon dip. We had fresh dill from the garden and I was so happy to use for this dip. The ingredient list is not full of unique things but did require a trip to the grocery store; we don't readily keep smoke salmon on hand. It was a quick pick up though on my weekly trip to the store.
The dip comes together so quickly. Sid used a stand mixer but I ended up throwing all of the ingredients into our blender. About a minute of pulsing led to a done dip. I enjoyed it with Triscuits but my husband said Ritz crackers were the way to go. We ran out without leftovers but I can imagine this would be fantastic in the morning on a bagel.
Smoked Salmon Dip
by
Prep Time: 10 minutes
Keywords: blender appetizer snack cheese salmon
Ingredients (serves 8)
- 1 8 ounce package Cream Cheese, at room temperature
- 1/2 cup Sour Cream
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Tablespoon Fresh minced dill
- 1 teaspoon prepared Horseradish, drained
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon fresh ground black pepper
- 4 ounces Smoked Salmon, minced
Instructions
Place all of the ingredients into a blender or food processor. Pulse until combined, about 1 minute. Scraping the sides once.
Chill for at least an hour before serving with raw veggies or crackers.
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Friday, July 1, 2016
Watermelon, Feta and Arugula Salad #CookoutWeek
I am hoping this salad will make an appearance. I first tried a watermelon, feta, arugula salad when we were on vacation in Disney. It was amazing with a bit of sweet and a bit of salty.
This salad is perfect for picnics or any gathering because you can make it ahead of time. arugula is a bit bitter. The watermelon pieces help with the bitterness but so does the salad dressing. I like to dress the salad about an hour before serving. This lets the flavors soak into the watermelon, feta and wilts the arugula just a bit cutting the bitterness.
This is the last post for #CookoutWeek 2016 and the last chance for you to sign up for the giveaway from all of our cool #CookoutWeek sponsors.
- The French Farm
- True Made Foods
- Swine Dining
- Perfect Pickler
- Fungus Among Us
- Dr. Praeger’s Sensible Foods
- Maple Leaf Farms
What are you plans for the 4th of July weekend?
Watermelon Feta Arugula Salad
Prep Time: 15 minutes
Keywords: raw salad watermelon feta arugula
Ingredients (serves 4)
- 1/4 cup orange juice
- 1/4 cup lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good feta cheese, 1/2-inch diced
Instructions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, and feta in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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