Salmon Wellington (Jessie, Food Network)

Ingredients

4-5 Tbs butter

4 leeks, washed and sliced

1 red onion, finely sliced

2 Tbs dried tarragon

½ cup white wine

1 tsp salt

1 tsp ground pepper

2 puff pastry sheets, thawed (typically bought frozen)

Flour, for dusting surface

1 egg plus 2 tsp water for egg wash

2-3 pounds salmon fillet, skin removed (can ask at fish counter to remove skin)

Directions

Takes about 2 hours (active time is 30 min)

Serves about 6-8

Preheat oven to 350oF. 

Melt butter in a large skillet over medium heat. Add the leeks, red onion, tarragon and saute until onion mix is soft (about 10 min). Add the wine, raise the heat to high, and bring to a boil. Let liquid boil off, add salt and pepper, and let cool.

Unfold 1 pastry sheet and lay it on lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it big enough to fold over the salmon. Spoon the leek mixture down the center of the pastry. Place salmon on top of leeks and fold pastry over the salmon. Egg wash the edge going down the middle to seal and press well. Place the salmon seam side down on a lightly buttered or oiled sheet pan. Brush all over with egg wash.

Cook for 30-40 minutes until the pastry is puffed and golden brown. Remove from the oven and let sit for 5-10 min before slicing.

Implements

Baking sheet

Rolling pin and board

Comments

This absolutely wows guests but is actually pretty easy. A side sauce might be nice such as a hollandaise or yogurt with dill or tzatziki.

Amaretti Cookies with Ruby Ganache (Steven, from Pastry Chef Rose Wilde) (Great Passover Option!)

Ingredients

2 and ½ cups almond meal/flour

1 and ½ cups granulated sugar

2 tsp kosher salt 

2 large egg whites

1 tsp almond extract

1 Tbs Amaretto

½ cup confectioner’s sugar

Ganache

4 and ½ oz ruby chocolate, chopped

(eg, Callebaut Couveture Ruby Chocolate on Amazon,or Chocolove at Whole Foods); can also use dark chocolate but the ruby chocolate is amazing!

1 Tbs plus 1 tsp extra-virgin olive oil

Directions

Takes about 1 hour and makes about 36 cookies

Position rack in the middle of the oven and preheat to 300oF. Line 2 large, rimmed baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together almond meal, granulated sugar, and salt, breaking up any clumps with your fingers.

Put the egg whites in a large bowl. Start mixer with a whisk attachment on low speed and increase to medium-high until soft peaks form. Add the almond extract and Amaretto, then whip on medium-high until stiff, glossy peaks form. The whites should hold a stiff peak.

Using a flexible spatula, gently fold in half the almond meal mixture. Add the remaining almond mixture and keep folding until a sticky dough forms.

Place ½ cup confectioner’s sugar in a small bowl and lightly dust your hands with more. Scoop portions of 2 Tbs (can use a No.30 disher or regular soup spoon). Roll with hands to form a smooth ball and flatten to about ¼ inch thick. Dip in the confectioner’s sugar and coat completely. Space cookies 1 to 2 inches apart and bake one sheet at a time for 25-30 minutes, rotating from front to back halfway through, until the cookies are cracked and golden brown. Transfer to a wire rack to cool.

Ganache: Melt the chocolate and oil and stir until smooth (carefully and barely melted if microwaving or use a double boiler). Let cool slightly. Dip cookies halfway into ganache. Return to one of the lined baking sheets and transfer to the refrigerator to allow chocolate to set (about 30 min).

Implements

2 baking sheets (with parchment paper or silicone mats)

Mixer

Bowls

Comments

Some background on ruby chocolate: it’s the expressive result of recessive genes in the tropical fruit of the cacao trees, a special fruit that keeps its pink color all the way through the chocolate-making process. Ruby also maintains its bright flavor of berries, mangoes, and chocolate.

Passionfruit Mousse (Steven)

Ingredients

1 cup heavy cream

½ cup sweetened condensed milk

½ cup passionfruit puree or concentrate

(eg, Maguary passionfruit concentrate)

½ tsp vanilla extract

Fresh passionfruit juice (optional)

Directions

Takes about 2 hours 10 min (active time is 10 min)

4 servings

Beat the heavy cream in a large bowl with a mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into a bowl and cover with plastic wrap and refrigerate until firm (about 2 hours). If you have fresh passionfruit (may be found on Amazon), spoon a little fresh juice on top.

Implements

Bowls

Mixer

Comments

Nice tropical flavor! We first had this when we lived in Brazil in the

1980s.