Category: Recipes

Lemon Caper Aioli and Horseradish Cocktail Sauce

Lemon Caper Aioli

Ingredients

1/3 c. mayonnaise

1 ½ T. chives – minced

1 T. capers – light chop                            

¼ t. lemon zest

2 t. lemon juice

¼ t. Tabasco

1/8 t. garlic – minced

Method

In medium bowl, combine ingredients.

Mix well.

Chill to blend flavors.

Serve with lemon slices.

Use for Crabcakes, Vegetable Fritters, Steamed Artichokes, etc.

Horseradish Cocktail Sauce

Ingredients

1 C. ketchup (g/f)

2 T. prepared horseradish (g/f) – not fresh/not sauce

2 T. honey

Method

In medium bowl, combine ingredients.

Mix sauce ingredients.

Serve chilled with lemon slices.

Adjust ingredients as desired for taste.

Use for Crabcakes, Shrimp Cocktail, Stuffed Oysters, Clam Fritters etc.

Crabcakes with Lemon Caper Aioli and Horseradish Cocktail Sauce

Crabcakes

Ingredients

2 t olive oil

½ c green onion – small dice

1 t garlic, minced

1/3 c roasted red pepper – small dice

¼ c mayonnaise

2 T chives; minced

½ t lemon zest

1 T lemon juice

¼ t Tabasco or pepper sauce

1 t Old Bay seasoning

1 – 2 eggs, lightly beaten

2 – 3 c corn bread – gluten free, day old and crumbled. See recipe at our recipe page

1 # lump crab meat

Method

Heat oven to 400.

In a large bowl, crumble the cornbread.

Set aside.

In a medium saucepan, saute onion and garlic to soft and translucent. 

Add red pepper to the saute mix to warm through.

Add the sauté mix, the mayo, chives, lemon zest, juice, Old Bay and pepper sauce and the eggs to the cornbread. 

Blend well.

Fold in crabmeat.

The mix should be moist – add small amounts of mayo as needed

For appetizers form cakes using an ice cream scoop, for entree servings form with a double scoop and chill for 1 hour.

For appetizers sized cakes, bake on parchment lined trays 12 minutes or to golden brown. For entree sized cakes, bake 18 – 20 minutes or to golden brown.

Alternatively the cakes can be panfried in a saute pan over medium heat with 1 t olive oil.

Serve with Lemon Caper Aioli and/or Cocktail Sauce and lemon slices. See recipes at our recipe page.

Inspired Cooking, January 2021

Sausages, Sauerkraut and Spaetzle

You will need:

8 links of fresh Slovenian Sausage or Kielbasa

1 16 oz jar or container of sauerkraut

1 apple, peeled/chopped

1/4 c brown sugar

Process:

In a large saucepan, place the sausages and cover with water. Over medium heat bring the water to boil then reduce heat and allow to simmer for 30 minutes.

In a Dutch oven combine the sauerkraut with the apple and the brown sugar and heat over low to allow the sugar to dissolve.

When the sausages are done combine them with the sauerkraut and allow to simmer for an additional 30 minutes.

Alternatively, you can combine the sauerkraut ingredients in a bowl, transfer to baking dish and cook in the oven at 350 for 30 minutes. Transfer the sausages to the baking pan. Continue in oven for additional 15 minutes.

Serve hot with spaetzle!

Spaetzle : You will need a spaetzle press

Ingredients

2 c g/f multipurpose flour blend

1 t salt

4 – 6 eggs

2/3 c milk

1 -3 T melted butter

Process:

Bring a large saucepan of salted water to a boil.

In the bowl of a stand mixer combine the flour and the salt.

Add 1/3 c milk and eggs, one at a time

 After the 4th egg add additional milk and/or eggs as will create a thick, smooth dough.

The batter will be thicker than pancake batter –

much like a pizzelle cookie dough

Adjust heat so water remains at a gentle boil.

Using a spaetzle maker, fill the holder with 1/3 of the dough.

Hold the spaetzle maker over the pot of boiling water.

Push the dough through the holes in the spaetzle maker into the water.

Boil for 2 minutes or until the spaetzle rise to the top of the water, stir gently, once or twice only and using a slotted spoon, remove the cooked spaetzle into a colander to drain.

Transfer to a small bowl and drizzle with 1 T of melted butter to hold.

The spaetzle as pictured above is tossed with 1/2 c grated gruyere cheese while warm and held in a warm oven until all batter was cooked and ready!

Yield – 4 cups of spaetzle noodles

Cranberry & Lemon Curd Pie with Meringue

Ingredients

you will need 1 single crust, unbaked, pie shell

Filling

4 c cranberries, fresh or frozen

1/2 c confectioners sugar

2 T lemon juice

¼ t salt

1 T lemon zest

Lemon Curd

6 T butter – unsalted, softened at room temperature

1 c sugar

2 large eggs

2 large egg yolks

2/3 c fresh lemon juice

1 t grated lemon zest

Meringue

4 large egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Process

Preheat oven to 425

Filling

In a medium bowl combine the filling ingredients

Transfer the filling to the unbaked pie shell and bake for 15 minutes.

Reduce temperature to 350 and continue to bake 30 minutes until filling is bubbling and crust is golden

Curd

In a medium saucepan, on low heat, whisk together the sugar and lemon juice.

Quickly begin to whisk in the eggs, one at a time, as the mixture continues to heat (take care that the eggs are added before the mixture becomes too hot so as to not cook the eggs)

Once all the eggs are incorporated increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.

The mixture should not boil.

Begin adding the butter a single tablespoon at a time as it incorporates to the mixture.

Remove the curd from the heat; stir in the lemon zest.

Place a small screen strainer over a bowl and pour the curd into the strainer stirring with a rubber scraper to separate the solids.

Press plastic wrap on the surface of the lemon curd to keep a skin from forming.

Allow the curd to set until it is cool enough to top the cranberry filling.

Meringue

Preheat oven to 375 degrees.

In the CLEAN bowl of stand mixer whip the egg whites to glossy and smooth

Add the cream of tartar

While continuing to beat the egg whites add the sugar, a tablespoon at a time, until the sugar is incorporated.

Continue beating until stiff peaks form.

Spread or pipe meringue on top of pie

Bake until top is golden, about 7 – 10 minutes.

Potato, Scallion & Gruyere Galette

Ingredients

1 pie crust, rolled and unbaked

¼ c butter

2 scallions, thinly sliced (sub leeks or onion if preferred)

3 medium Yukon gold potatoes, scrubbed/sliced thin

3 medium Russet potatoes, scrubbed/sliced thin

salt and pepper to taste

½ c gruyere cheese, grated (sub other cheeses as preferred)

Process

Preheat oven to 425

Line baking sheet with parchment

Transfer pie crust to parchment

In a saute pan, melt 1 T butter and saute scallions until tender

Transfer sautéed scallion to a bowl and set aside.

Add 2 T butter to the saute pan, when melted and bubbly arrange the potatoes in the pan in a circular pattern slightly overlapping.

Season with salt and pepper.

Do not overload the pan with the potatoes,

small batches will prevent steaming and allow for browning.

Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional butter as needed.

When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.

Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.

Roll the edges of the dough up over the edge of the layered potatoes.

Bake 45 – 55 minutes