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Here is a great spread for Christmas morning that you prepare before hand and will make just about anyone appreciate your culinary skills! Side Dishes: 1 bowl of washed blueberries (1 carton per 3 people, adjust accordingly) 1 platter of sliced cantelope, watermelon or other melons with seedless grapes to garnish 1 basket of english muffins, bagels and cranberry scones (see recipe below) 1 plate with butter, cream cheese and tomato slices (to be used on bagels) Salmon and Potato Casserole: (From Bon Appetit)
Hot-smoked
fully cooked salmon is flaky in texture and fragrant with alder smoke.
This dish can be completely assembled and chilled one day before baking. Servings: Makes 6 servings.
Ingredients
2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup finely chopped shallots
1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
3 tablespoons minced fresh chives
2 teaspoons minced fresh dill
4 large eggs
1 cup half and half
3 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional sour cream
Capers
Fresh dill sprigs
Preparation
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil
in heavy large skillet over medium-low heat. Add potatoes. Stir to coat
and arrange in single layer. Cover and cook until potatoes are almost
tender, about 8 minutes. Uncover; increase heat to medium-high, and
cook until potatoes are lightly browned and tender, stirring
occasionally, about 5 minutes. Add shallots and sauté until soft, about
2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and
minced dill. Transfer mixture to prepared dish.
Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour
custard over potato mixture in dish. Let stand 15 minutes, occasionally
pressing bread into custard. (Can be made 1 day ahead. Cover; chill.
Let stand at room temperature 30 minutes before baking.)
Preheat oven to 350°F. Bake casserole, uncovered, until custard is set,
about 30 minutes. Cut into squares and top with additional sour cream,
capers, and dill sprigs; serve hot. Cranberry-Tangerine Scones
Ingredients
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*
Preparation
Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk
flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend.
Add 1/2 cup chilled butter. Using fingertips, rub in until mixture
resembles coarse meal. Mix in cranberries.
Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend.
Gradually add to flour mixture, using fork to toss until moist clumps
form. Knead dough briefly on lightly floured surface until smooth. Pat
dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared
baking sheet, spacing apart. Brush with melted butter; sprinkle with
raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room
temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in
aluminum foil; freeze. Serve at room temperature.)
* Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
Merry Christmas and Enjoy!!
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