Smoked Salmon Pate

This is another great dish that was served at The Stonehouse Restaurant. At the beginning of you meal you always started with a little something. Today it's called an amuse bouche. Smoked Salmon Pate and Roqurfort Pate were served thin and crispy French Bread.

makes 2 cups ...

8 ounces cream cheese, softened
1/4 cup heavy cream
2 tablespoons green onion (white and green part), finely chopped
1 teaspoon fresh lemon juice
1/8 freshly grated lemon zest
Dash hot pepper sauce
4 ounces smoked salmon, gently shredded
1 tablespoon snipped fresh dill plus dill sprigs for garnish

Gently mix the cream cheese and the cream in a mixing bowl. Stir in the scallion, lemon juice, lemon zest, and hot pepper sauce.

Gently fold in the smoked salmon and dill until well combined, but do not over mix. The shreds of salmon should remain whole.

Oh So Very Garlicky Dip and Vegtables

Anyone remember The Stonehouse Restaurant on Kenna's Hill. I worked there as a bartender back in the 80's. Kitty Drake was the owner and ran the restaurant with her sister Becky. There was also the kitchen and serving staff, Dave, Frederick, Bill, Lois, Lynn and Stacie. This is one of the recipes I remember.

The Crudite Platter had an delicious garlicky dip known as Aioli and was served with fresh vegtables...

makes 3 cups ...

10 cloves garlic, peeled
4 egg yolks
juice of 1 whole lemon
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups olive oil
6-8 tablespoons heavy cream

1 medium bunch celery
3 medium zucchini
1 bunch broccoli
1 pound large mushrooms

In a blender or food processor, puree the egg yolks, lemon juice, salt, pepper, and garlic.
While the motor is still running, add the olive oil in a slow steady stream. As the dip thickens,
the oil may be added more quickly.
Add cream, if necessary, to thin the consistency of the dip to a thin mayonnaise.
Pour dip into small bowl; cover; refrigerate about 15 minutes or until ready to serve.
Separate celery into stalks and cut zucchini into sticks. Cut broccoli into florets and mushrooms
in half. Wrap vegetables separately in plastic wrap; refrigerate until ready to serve.
Place dip on serving platter, surround with vegetables.

Hot Artichoke and Spinach Dip

This recipe is inspired by The Olive Garden. I worked there back in the 90's. It's not the exact recipe, but it's pretty close. I'm always asked for the recipe when I bring it to a party. You can also heat the dip in a saute pan if your are pressed for time.

the mix makes 4 to 6 servings ...

1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened
1 cup sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 cup thinly sliced green onion
1 clove garlic, minced
1 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375°F.

Squeeze excess moisture from spinach until it is dry. Mix all ingredients except, Parmesan cheese in medium bowl until well blended.

Spread mixture in ungreased shallow casserole dish.

Bake uncovered 15 to 20 minutes or until hot and bubbly.

Sprinkle with freshly grated Parmesan cheese and serve.

Roasted Red Pepper Dip 2

Roasted Red Pepper Dip 2

Ingredients

1 tbsp 15 mL) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
1 jar (313 mL) roasted sweet red peppers, drained
1/4 cup (50 mL) light mayonnaise
4 tsp (20 mL) Dijon mustard
1/4 tsp (1 mL) hot pepper sauce

Preparation

In small saucepan, heat oil over medium heat; cook onion, garlic, basil and salt, stirring occasionally, for 5 minutes or until softened. Transfer to food processor or blender.
Add red peppers, mayonnaise, mustard and hot pepper sauce; purée until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

Roasted Red Pepper Dip 1

Roasted Red Pepper Dip 1

Ingredients

2 roasted red bell peppers, drained and chopped
1 tablespoon minced garlic
1 teaspoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 cup light sour cream
1 tablespoon finely chopped fresh basil, or 1 teaspoon dried
sea salt
freshly ground black pepper

Preparation

1. In the skillet, heat the oil over medium heat and add the garlic, stirring for about 30 seconds.
2. Add the chopped peppers and cook for about 1 minute, then add the balsamic vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes.
3. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Cover and refrigerate until chilled.

Warm Roasted Red Pepper Dip

Warm Roasted Red Pepper Dip

Ingredients

1 (7 ounce) jar roasted red peppers, drained and diced
3/4 lb shredded monterey jack cheese
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
1/4 cup minced yellow onions
2 cloves garlic, minced
1 tablespoon prepared Dijon mustard
1/2 teaspoon ground cumin

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, sour cream (or yogurt), onion, garlic, Dijon mustard, and cumin.
Bake in preheated oven for 20 minutes or until bubbly and lightly browned on top.
Serve warm with tortilla chips.
Makes 4 cups.

Boneless Buffalo Wing Dip

I saw this recipe last year being made on a news show for the Super Bowl. It has all the taste of Buffalo Wings without the bones. It's always a hit or should I say kick at any party. On a side note I usually only use 2 tablespoons of Frank's Hot Sauce for mild wing taste. I believe the recipe below is a suicide version.

Boneless Buffalo Wing Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream (can use light) or ranch dressing
2 green onions, finely diced (optional)
1 celery rib, finely diced (optional)
2 cups cooked chicken breasts, shredded
1/4 cup crumbled blue cheese (optional)
1/2 cup buffalo wing sauce (Frank's preferred)
2 cups Tex Mex Cheese Blend (reserve 1 cup)

Directions:

Combine all ingredients in a mixing bowl until thoroughly combined. Transfer to casserole dish. Top with reserved cheese.
Bake at 350*F for 30 minutes.

Serve with tortilla chips and/or assorted veggies, like carrots, celery, cauliflower, red pepper strips and broccoli.