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.
Showing posts with label The Stonehouse Restaurant. Show all posts
Showing posts with label The Stonehouse Restaurant. Show all posts
Friday, June 18, 2010
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.
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.
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