Brie, Bacon, and Fig Jam Toasts
I don’t remember where I got this recipe but it is a big hit as a heavy hors d’oeuvre. This is more a guideline than a recipe.
Sliced and toasted baguette
Small slices of Brie, cut to fit baguette slices
Fig jam
Cooked bacon
Place brie on top of toasted baguettes, then spread about one teaspoon of fig jam onto brie. Top with a piece of bacon that is approximately same size as slice of brie, about a quarter slice of bacon.
Savory Spinach, Feta, and Peppadew Muffins
Since the goal for certain gatherings, picnics, etc., is to not have everyone touching everyone else’s food, muffins are a good way to avoid that. Here is a savory recipe for muffins that would be good with grilled sausages. This is from an old issue of Bon Appetit. You could also just doctor up a commercial cornbread mix (like Jiffy) with shredded cheese and chopped jalapenos.
Makes 12.
2 3/4 cups flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. paprika
3/4 tsp. salt
3/4 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
3/4 cup crumbled feta
1/2 cup drained, chopped Peppadew peppers (or roasted red peppers from a jar)
Preheat oven to 375. Grease muffin tins. Whisk dry ingredients together in medium bowl. Whisk milk, oil, and eggs in larger bowl. Add dry ingredients and mix until just blended. Add spinach, feta, and peppers, and then divide batter among prepared muffin tins. Bake approximately 25 minutes or until a tester comes out clean.
Cedar Plank Salmon
Here is the best recipe I’ve ever tried for cedar plank salmon. I think it comes from my friend Ellen. I usually forget to simmer the sauce first. It is good no matter what.
Serves six to eight.
1 cup maple syrup
2 Tbsp. minced ginger
4 Tbsp. lemon juice
3 Tbsp. soy sauce
1 1/2 tsp. garlic, minced
1 or 2 bunches scallions, trimmed and cleaned
1 or 2 cedar planks that have been soaked in water for an hour
2 1/2 lbs. salmon, center cut
Simmer first five ingredients until reduced to one cup. Set aside half of the sauce for serving later.
Lay scallions on plank, put some salt and pepper on the salmon, and lay this on the scallions. Brush with glaze and cook to medium rare. Serve with the rest of glaze, warmed up. This is delicious with mustard-mashed potatoes and fresh local asparagus!