We serve this as either an appetizer or as a main dish. I like to serve it with chips, toasted pita or crackers as it smears well. It is also nice on the side of a basic vinaigrette salad.

Makes 6 small ramekins
2 tablespoons olive oil
12 ounces salmon, cut into large cubes
2/3 cup butter, softened
2 tablespoons creme fraiche or sour cream
2 tablespoons chopped shallot
2 tablespoons chopped fresh tarragon
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 lemons, juiced

Heat the oil in a saute pan and gently cook the salmon, about 5 minutes. Cool.

In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want to pop them out of the ramekins, if possible, before serving. Or, decoratively, place parsley or tarragon on top of the salmon and serve in the ramekins.

Serve with crackers, toasted pita, chips or with any basic vinaigrette salad.

user rating :

(No Ratings Yet)

 Loading ...

No Comments

Makes about 24 small quiches

24 frozen tart shells, defrosted
2 cups grated pizza cheese
1 small red pepper, diced
½ onion, diced
2 cups heavy cream
1 cup milk
8 eggs
½ teaspoon hot sauce
1-1/2 cups flaked imitated crab

Preheat oven to 350 degrees. Prick tart shells and bake for about 5 minutes.
Sprinkle 1/3 of cheese over bottom of crusts.
In a large bowl, whisk together all remaining ingredients. Pour into crusts.
Bake for about 35 to 45 minutes, or until top is lightly browned.

user rating :

(No Ratings Yet)

 Loading ...

No Comments

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

A margarita is a drink made of tequila, orange-flavored liqueur and a citrus juice. We use these bright flavors with the addition of mango to create a delicious accent for flounder.

4 (6-ounce) flounder fillets
3 tablespoons tequila
½ cup orange liqueur (such as Cointreau)
¼ cup mango juice
¾ cup fresh lime juice (from about 9 limes)
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil, divided
3 medium plum tomatoes, diced
1 mango, diced
1 medium red onion, chopped
1 small jalapeńo, seeded and minced
3 tablespoons chopped fresh cilantro
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Prep: Place fish in a shallow baking dish. In a medium bowl, stir together tequila, orange liqueur,
mango juice, lime juice, 1 teaspoon salt, garlic and 2 tablespoons oil. Pour mixture over fillets and
rub into fish. Cover and refrigerate for 30 minutes, turning fillets once. In a medium bowl, toss
together tomatoes, mango, red onion, jalapeńo, cilantro and honey. Season with salt. Set salsa
aside. Remove fillets from marinade and pat dry. Brush fillets with remaining oil and sprinkle with
pepper. In a small saucepan, boil marinade for several minutes until slightly thickened. Remove
from heat and strain out garlic cloves. Set aside to cool.

Grill: Preheat grill or a grill pan to high, or set oven to broil. Grill fish for 5 minutes on each side or
until fish flakes easily with a fork. Transfer fish to a serving dish.

Serve: Serve with a spoonful of salsa and drizzle with reserved marinade.

user rating :

(No Ratings Yet)

 Loading ...

No Comments

Serves 8 – 10
Recipe by David Lebovitz, adapted by GKC

Kirsch Syrup
1 cup water
1/3 cup sugar
1/3 cup kirsch, raspberry liqueur, or peach liqueur (alternatively, you can use 1 teaspoon almond extract)

Peach Filling
6 – 8 peaches (about 2 pounds) peeled, pitted and cut into 1/2 inch dice
3 tablespoons sugar

Mascarpone Filling
2 cups mascarpone cheese
¼ cup heavy cream, to thin the mascarpone
¼ cup sugar
1 teaspoon vanilla extract
1 sponge cake, yellow cake or angel food cake (this can be store bought or made from a mix), made in a 9 x 13 size

Garnish
3 peaches, peeled, pitted, and cut into ½ inch slice
1 tablespoons sugar
¾ cup crushed amaretti cookies, or other almond or shortbread cookie

For the kirsch syrup: In a small saucepan, warm the water and sugar until sugar dissolves. Remove from heat, and then stir in the kirsch or liqueur. Cool.

For the peach filling: In a small bowl, toss the diced peaches with the sugar and let stand until juicy.

For the mascarpone filling: Put the mascarpone in a medium bowl and add the cream to thin it to the consistency of buttercream frosting. Stir in sugar and vanilla and set aside.

To assemble: Slice cake into two pieces to fit into a 2 quart baking dish. Spread ½ cup mascarpone filling evenly at the bottom of the baking dish. Place one of the cake pieces on top and brush evenly with about half of the kirsch syrup (it all soaks). Spread the peach filling over the cake. Spread 1 ¼ cups mascarpone filling over the peaches. Add the second cake layer and soak it with remaining syrup. Spread remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone. Cover with plastic wrap and keep chilled.

Just before serving, in a bowl, toss peaches with sugar. Let stand for 5 minutes. Scatter peach slices over semifreddo and sprinkle with crushed amaretti cookies. Cut into pieces and serve.

user rating :

(No Ratings Yet)

 Loading ...

No Comments

Recipe by gourmetkoshercooking.com

5 tablespoons soy sauce, divided
3 teaspoons toasted sesame oil, divided
1 pound salmon, skin removed, cut into appetizer portions
Small bamboo skewers, soaked in water for 30 minutes
1/2 head green cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1-1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 400 degrees F. 

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Cut salmon into 1 ½ inch pieces. In a bowl, toss the soy sesame mixture with the salmon, coating completely. Place one or two pieces of salmon on each skewer, depending on your taste. Arrange in a baking dish and bake 5- 8 minutes or until fully cooked through (do not overcook, they will continue cooking for a minute or two when you remove them from the oven) Remove from oven, cool completely. 



In a large bowl, combine green cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together remaining soy sauce, vinegar, garlic, ginger, oil, 2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine.

Serve the salad on a large rectangular platter. Gently place the salmon skewers on top of the salad in a long straight row. Top with toasted almonds. Alternatively, you can cut the salmon in 2 ounce appetizer size pieces. Coat and cook, as the directions indicate, and place salmon on top of salad to serve.

user rating :

(No Ratings Yet)

 Loading ...

No Comments