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Blini with Artichoke Mousse and Smoked Salmon, Chives, Lemon Zest,

Caper Vinaigrette

Blinis

  • 1/4 oz active dry yeast (1 package)
  • 3 cups milk at 110 degrees
  • 1 tbsp butter at room temperature
  • 2 egg yolks beaten
  • 3 cups ap flour
  • 1 cup buckwheat flour
  • pinch sea salt
  • 2 egg whites, at room temperature and beaten until stiff
  • butter for cookin
  • snipped chives

In a bowl, dissolve the yeast in the milk. Stir in the butter. Cover and allow to sit for about 10 minutes. Stir in the egg yolks. Sift together the flours and salt. Slowly stir into the yeast mixture. Mix well. Fold in the egg whites and mix thoroughly.

Preheat a griddle or saute pan, over medium heat, brush with the butter. Drop the batter, a tablespoon at a time onto the griddle, a couple of inches apart and sprinkle with chives. Cook until the cakes are lightly golden on both sides, about 1-2 minutes on each side. Repeat until all of the butter and the batter is used up and drain on paper towels and sprinkle with salt.

 

Artichoke Mousse

  • 1 14-ounce can of organic artichoke quarters, drained, rinsed, and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon champagne vinegar
  • 1/4 teaspoon paprika
  • 1 T minced fresh dill
  • 1/4 teaspoon salt
  • 1/2 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 2 tablespoons water
  • 1/3 cup chilled heavy cream


Make mousse: Purée artichokes, oil, vinegar, paprika, dill and salt in a blender or food processor until very smooth. Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften. Heat mixture over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper purée 1 tablespoon at a time. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in artichoke mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.

 

Caper Vinaigrette

  • 2 T capers
  • 1/2 t dijon
  • 1/4 C red wine vinegar
  • 1/2 C olive oil
  • 1/4 t sea salt
  • 1/4 t fresh ground black pepper


In a blender puree capers, dijon, and vinegar, slowly drizzle in olive oil, then mix in salt and pepper to taste


To finish Appetizer: Top blini with Artichoke Mousse and smoked salmon and drizzle with caper vinaigrette
 

Strawberry Confetti with Basil, Brie, Balsamic Reduction on Herb Toasts

Ingredients

  • 1 Cup fine diced (brunoise) fresh strawberries
  • 1/4 Cup basil, thinly sliced or chopped
  • 3 T EVOO, enough to coat evenly
  • 1 tbs balsamic reduction, for sweetness
  • Salt and Pepper to taste

Preparation

If desired for longer holder times, squeeze some of the water out of the diced strawberries using cheesecloth or a fine mesh strainer so they hold their shape. Combine and mix ingredients.

Put on Herb Toasts Spread with Brie.
 

Herbed Goat Cheese and Prosciutto Shrimp


Our friends from Catalina Offshore Products keep sharing great recipes with us! This is great as a stand-alone appetizer or paired with a delicious fresh green salad.


 Ingredients

  • 12 Tbs Goat Cheese
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh tarragon
  • 1 tsp chopped fresh chervil
  • 1 tsp chopped fresh oregano
  • 1 tsp minced garlic
  • salt and pepper to taste
  • 12 Large shrimp peeled, tail on and butterflied
  • 12 thin slices of prosciutto
  • 2 Tbs Olive Oil
  • drizzle of White Truffle Oil

 

 Preparation

In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper, Press one tablespoon of the filling into the cavity of each shrimp. Wrap each shrimp tightly with one piece of prosciutto.

In a saute pan heat the olive oil. When the oil is hot add the stuffed shrimp and sear for 2-3 minutes on each side, or until the shrimp and their tails curl in towards their body. Remove from the pan and place on a large plate. Drizzle with the shrimp with truffle oil. Garnish with parsley.


 

Fig and Goat Cheese Crostini

Ingredients

  • 3 tablespoons minced shallot
  • 2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
  • 1/2 Turkish or 1/4 California bay leaf
  • 1 1/2 tablespoons unsalted butter
  • 1/4 lb dried Black Mission figs, finely chopped (3/4 cup)
  • 3/4 cup Port
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 (1/2-inch-thick) diagonally cut baguette slices
  • 1 tablespoon olive oil
  • 6 oz soft mild goat cheese at room temperature
  • 2 fresh ripe figs, cut into 1/2-inch pieces

  • Garnish: fresh thyme leaves

Preparation

Make savory fig jam
Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.

Make toasts while jam cools
Put oven rack in middle position and preheat to 350°F.

Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.


Assemble Crostini
Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

 
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