Creamy Smoked Salmon Spread

Dec 30, 2014

A delicious, easy to make, creamy smoked salmon spread you can enjoy on breakfast bagels, or serve to a crowd at your New year’s party.

Makes about 8 servings

Ingredients

• 16 ounces cream cheese, softened
• 12 oz. smoked salmon, chopped into very small chunks
• 2 tablespoons green onion, finely chopped
• 1 teaspoon fresh dill, minced
• 2 or 3 drops pepper sauce (Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon capers, drained and rinsed (if desired)

Directions

1. In a bowl stir the cream cheese until it is creamy. Add chopped salmon, onion, minced dill, pepper and Worcestershire sauce, and capers, if desired. Gently stir together until combined.
2. Serve immediately with crackers, toast, crostini, or keep refrigerated. Garnish with a small slice of smoked salmon, if desired.

Homemade Chocolate Truffles

Dec 30, 2014

Smooth, silky chocolate ganache centers enrobed in a chocolate case, or simply rolled in your choice of coatings.

Makes about 35 truffles

Ingredients

• 12-ounces good quality bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Pour chopped bittersweet chocolate and cream into a medium-size saucepan. Cook over medium heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
2. Pour mixture into a clean bowl and refrigerate for about 2 to 3 hours until mixture is set.
3. Using a small scoop or melon-baller tool, scoop out mixture and roll into 1-inch balls with hands. Roll in toppings – toasted coconut, cocoa powder, powdered sugar, chopped nuts or sprinkles.
4. Place on a baking sheet and return to refrigerator for at least an hour until truffles are firm.

Alternatively, you can coat the ganache balls in chocolate. Using semi-sweet, milk or white chocolate for a candy-shell creates a wonderful contrast of flavour to the bittersweet center.

You will need:

• 2 tablespoons shortening
• 2 cups semi-sweet or milk chocolate chips or white baking chips

Directions:

1. In a medium saucepan over low heat melt shortening and chocolate chips, stirring constantly. When chocolate is melted and mixture is smooth; remove from heat. Using a fork or dipping utensil, dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet.
2. If you wish to garnish a few of the truffles then immediately sprinkle some of the truffles with finely chopped nuts, sprinkles, or toasted coconut before the coating begins to harden.
3. Refrigerate for 15 minutes or until coating is set.

Truffles can be stored in the refrigerator in an airtight container for 3 days, or keep in freezer for up to a month. Move from freezer to fridge and allow to defrost overnight.