by Buck on April 20, 2010
A number of friends gathered for dinner last weekend for a celebration of Spring. As is our custom for this group the theme of the dinner and the entrée’ is determined by the hosting member of the group.
The entrée was lamb and done to perfection with a proper level of pink. The accompaniments of the meal followed the theme of Spring. Our Friend Mary never fails to surprise with an unusual starter for a meal whatever the occasion.
This time she appeared with slices of a baguette on a tray which were topped with goat cheese, several slices of strawberry and arugula as a garnish for the combination. She popped the tray into the oven for what only seemed liked seconds and produced a memorable Spring Party meal starter.
Mary had spread the baguettes lightly with olive oil and toasted them under the broiler. The toppings were applied and when she arrived at the party only 10 or 20 seconds under a broiler were needed to finish for serving. The photo* was taken as they came out of the oven
The tray was emptied within minutes.
Ingredients:
Baguette of French bread
Goat cheese
Fresh Strawberries
Arugula
Extra virgin olive oil
*Don’t go crazy looking for the photo–Technical probs have taken it down, Up later
by Buck on April 13, 2010
Shad are in the Delaware River in April. They are in the St John’s in Florida in February And other Eastern rivers in early Spring. For hundreds of years on the East Coast the Shad run up the river has been the real harbinger of Spring and a special time for lovers of this wonderful fish.
This is one of the great things about being on the East Coast in the Spring. Shad are available for several weeks and there is excitement on the rivers among the Shad fishermen and all those who love this very special fish
Shad can be baked or broiled. Their excellent taste needs no more than a simple seasoning with an oil or butter rub for broiling. .
Broiled Shad Fillets
Ingredients:
2 pounds shad fillets (4 pieces)
1 tablespoon extra virgin olive oil
1 teaspoon Old Bay Seasoning
Salt
Ground black pepper
1 tablespoon butter
1 lemon
Preparation:
Oil a baking sheet lightly
Place Shad fillets on the sheet
Rub surface of fish with the olive oil
Sprinkle with the Old Bay, Salt and pepper
Dot with unsalted butter
Broil for about 4 minutes until golden and just done
Seasoning note: Instead of the Old Bay, fresh or dried thyme works well, as does oregano. Whatever seasoning is used –season with a light hand. This fish doesn’t need much help to taste great.
Service: Accompany the fillet with a generous lemon wedge.
Shad Info. The Shad is a rather bony fish, so a fish monger that knows what he (or she) is doing is important when filleting Shad.
There are recipes for slow baking that dissolve the fine bones that include various sauces with several hours of baking. This is not my favorite method.
Shad is so good that quick and simple broiling is my favorite.
A few minutes spent removing any remaining bones in the fillet is all that is generally needed
When I announced that I was thinking the Easter dinner should have a Russian Paskha as dessert an immediate alternative was suggested. A Three Milk Cake is another dessert we have not made but have had several times and enjoyed very much. It was pointed out that if I planned to venture into new territory with dessert, Mexico was closer than Russia and the cake was outstanding when we had it at a dinner several months ago.
I’m a bit conflicted and maybe will make both but in the meantime here is a recipe for the Pastel De Tres Leches (Three Milk Cake) which I know you will enjoy.
Three Milk Cake
Ingredients:
1 ½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon sea salt
6 eggs
1 cup sugar
¼ cup water
3 teaspoons vanilla extract
1 14 ounce can sweetened condensed milk
1 13 ounce can evaporated milk
3 cups heavy cream
Fresh fruit sliced(your choice –strawberries or mangos etc)
Preparation:
1. Spray cooking oil on the sides and bottom of a 9”x3” springform pan
2. Preheat oven to 350’
3. Sift flour, baking powder and salt & set aside
4. Beat eggs and water in bowl on high speed till doubled in volume
5. Reduce to low speed and add water and 1 tsp vanilla
6. By hand with a spatula fold in dry ingredients(gently)
7. Pour batter into the pan and bake for 35 till 40 minutes until cake is firm and has pulled away from the sides of the pan.
8. Cool for 10 to 15 minutes and place a cake plate over the cake and turn it right side up
9. Set aside and continue cooling
10. Whisk together the condensed milk, the evaporated milk, 1 cup heavy cream and remaining vanilla
11.Skim off the top of the cake with a serrated knife and discard.
12. Prick the cake with a long tooth pick. then pour milk mixture over the cake in several batches allowing it to soak in as much as possible each time.
Serve: Beat heavy cream in a chilled bowl until stiff peaks form. Spread over top and sides of cake and garnish with the fresh fruit slices. This will serve 8-10
