Our most popular dish this summer has been poached salmon salad on puff paste.
  • Salmon Salad on Puff Paste: We use Pepperidge Farm Puff Paste and you can make the puff paste in advance and freeze it. Each sheet is cut into 12 pieces, cutting along the 3 folds first, then cutting the sheet in half, then quarters. You will then slice each piece in half so you have two servings from each. The salmon salad should be made a day early as the flavors blend better, but it does not freeze well, the salmon becomes very mushy. We use a piece of salmon that is about 1.5 lbs and we make 24 servings from it. Poach the salmon for about 10 minutes in a steamer (check for doneness, salmon will turn pale pink when done, but do not overcook.) Add about 3 or 4 tablespoons of mayonaise (or to personal taste), chopped fresh dill (reserve some dill sprigs for decoration of the tops), about 1/4 large onion chopped, lemon juice from one lemon, and worcestershire sauce to taste, salt and pepper. Put a heaping tablespoon of the salmon salad on each piece of puff paste and serve on a paper cupcake or small napkin. Do not make more than a few hours in advance as the puff paste will get too soggy. Put little sprigs of fresh dill on top and serve.

Note: We have found that Atlantic farmed salmon actually works better than fresh  wild salmon in this recipe, and is half the cost. 

  • Cheese and Bacon Twists: BaconParmesanTwists We get frequent requests for this recipe, especially from bacon lovers! Ingredients:
    • One sheet of Pepperidge Farms Puff Paste
    • One egg beaten
    • 1.5 cups shredded Parmesan cheese (or cheddar or your choice)
    • 1.5 cups brown sugar mixed with 2 tbls. Italian herbs
    • 9 strips of bacon (do NOT use extra thick, it takes too long to cook and the sugar burns.) Cut each 8 inch strip in half to about 4 inches.

Preheat oven to 375 F. Thaw puff paste for about 15 minutes; unfold and coat entire sheet with raw egg. Spread the cheese on the egg and then press the cheese into the egg and puff paste. Cut the puff paste into half inch wide strips; fold each strip in half lengthwise and then twist as seen above. (This is messy – the cheese falls off, but you can sprinkle it all back on at the end.) Wrap the bacon around the twist, then roll the twist in the brown sugar herb mixture. Put a layer of foil on a cookie sheet or roasting pan, then place twists on rack above pan. Now is the time to sprinkle on all the dropped sugar and cheese. Bake for about 20 to 30 minutes. Watch carefully after 20 minutes as it burns easily due to brown sugar. Our version is adapted from this recipe:

  • Croissants: Our delicious croissants are shipped from France via the TV shopping network QVC. You can purchase them on line at QVC We serve them with creme fraiche which we make by using a half pint of whipping cream and 2 tbls of plain yogurt or buttermilk. Leave the combined cream and yogurt or buttermilk at room temperature for 24 hours, then refrigerate. It will thicken until it is as thick as cream cheese. We start ours on the Tuesday before the week end. We cut the croissants in half and use 1 tbls of creme fraiche with fresh blackberries when in season. QVC also offers mini size croissants and chocolate versions of both sizes.

Let us know if you want to share some of your recipes are want to know more of ours!