Snowballs

Ingredients
1 cup butter
1/2 cup confectioners sugar
2 cups sifted flour
1 teaspoon vanilla
1/2 cup pecan halves
 
Directions
1. Preheat oven to 325. Lightly grease your baking sheet.

2. Cream together the butter and sugar.

3. Stir in flour and vanilla.

4. Roll dough into balls about the size of a walnut.

5. Make an indentation in the center of the ball and place a pecan half into the indentation.

6. Roll dough around the pecan until it is completely encased.

7. Place dough on greased sheet and bake in preheated oven for 20 minutes.

8. Remove from pan and roll in powdered sugar while still warm.

9. Let cool and roll in powdered sugar once more.

Yield about 4 dozen cookies.

Mincemeat Pie

Block Island Breakfast

Simple and Perfect. Toasted English muffin, a little mayo, a strip or two of crispy bacon and a slice of tomato. Thank you Peege and Don for all those summer adventures on the island.

Holiday Bonbons from the Webbs

Judy's Hanukkah Latke's

Happy Hanukkah

Arona's Latke's

Happy Hanukkah!

Christmas Treats from Grandpa

This is a recipe that came from my Great Grandfather Stuart. My mother Hi-Ho called him Grandpa. Grandpa was married to Baba. Stuart and Marcia owned the Merry Meeting Farm that this blog is named after.

Soup and Cauliflower Fritters

Mima's Butter Wreaths

These were likely some sort of  Christmas gift from Marcia, not my sister Mush or my mother Hi-Ho, but  likely my grandmother Mima or even her mother, Baba! What a special treat in my recipe box! I like the incorporation of "angelica to suggest holly berries".

Christmas Nutmeg Logs

I have had these wonderful cards, possibly tags for gifts from my Grandparents or parts of a Christmas Card. I have been meaning to blog them for years. Every year I tell myself I will make them, and I don't. Well, I am finally blogging them, so maybe I will make one soon.

Smitten Kitchen's Cauliflower-Feta Fritters

Smitten Kitchen's Cauliflower-Feta Fritters
OH yum!
Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate
Makes 18 2-inch fritters
 
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying

To serve
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate seedshttp://smittenkitchen.com/blog/2012/12/cauliflower-feta-fritters-with-pomegranate/print/http://smittenkitchen.com/blog/2012/12/cauliflower-feta-fritters-with-pomegranate/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

1. Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.

2. In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine egg mixture, cauliflower and feta.

3. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.

4. Heat oven to 200 degrees and place a tray inside.

5.  On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula.

6. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

7. Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper.

Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate seeds.

Do ahead: Fritters both freeze and reheat well. To warm and re-crisp them, lay them on a tray and toast them at 400 degrees in the oven until crisp again.

Chocolate Dipped Curry Coconut Macroons

 

"This is the cookie version of a trust fall"

I don't think they could have described this better.

I still can't make up my mind - to try or not to try?

Hmmm

From A Cozy Kitchen the new blog on my reading list this week.




Chocolate Dipped Curry Coconut Macaroons

Macaroons:
14 ounces (1 standard-sized bag) unsweetened coconut
1 large egg white
2 teaspoons Madras curry powder
1/4 teaspoon tumeric
1/4 teaspoon fine-grain salt
6 ounces (or 3/4 cup) sweetened condensed milk
Chocolate Ganache:
6 ounces semisweet chocolate chips
1/2 cup heavy cream, plus 2 tbls
Pinch of fine-grain salt
1. Preheat oven to 350F. To a medium bowl, add the unsweetened coconut. (*See tip below for unsweetening sweetened coconut.) Set aside.
2. In another medium bowl, add the egg white. Using a hand mixer, beat the egg whites until light and fluffy, about 2-3 minutes. Sift in the curry powder, tumeric and salt. Fold in the spices until totally combined.
3. Add the egg white mixture to the coconut and mix until the coconut is evenly coated. Next, mix in sweetened condensed milk.
4. Using an ice cream scooper, place a scoops onto a parchment-lined baking sheet. Bake for 15 minutes, until the edges and tops are lightly golden brown. Transfer to a wire rack to cool completely.
5. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan; take the cream off the heat just before boiling. Pour the cream over the chocolate chips and add the salt; allow to sit for 5 minutes. Stir until the ganache is smooth.
6. Rest the macaroon on a fork and gently place it in the ganache (the fork will help with getting the macaroon in and out of the ganache easily). Transfer the macaroon to parchment paper or wax paper lined baking sheet. Repeat the process until all of the macaroons are dipped in chocolate. Place in the refrigerator to set for at least 30 minutes. Allow to come to room temperature before serving *Note, I left mine out for a couple of hours in a VERY warm apartment and the bottoms got a bit gooey, still delicious, but a little warning: your fingers will get chocolatey!
*How to unsweeten sweetened coconut: To start, place the sweetened coconut in a sieve or fine-mesh strainer. Place the strainer filled with coconut under hot water. Wash the coconut thoroughly until the water runs clear. Spread the coconut out on a paper-lined baking sheet to dry (will take an hour or so), or alternatively you could place it in a salad spinner and give it a whirl until dry.

Yields 20 cookies

Creamy Tomato-Balsamic Soup

I saw this recipe on Tracy's Culinary Adventures.
Tracy saw it in Cooking Light.
I forsee it in my belly sometime soon.
Oh Lordy this looks good!

Ingredients

• 1 cup less-sodium beef broth, divided
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1 cup coarsely chopped onion $
• 5 garlic cloves
• 2 (28-ounce) cans whole tomatoes, drained
• Cooking spray $
• 3/4 cup half-and-half
• Cracked black pepper (optional)

Preparation

1. Preheat oven to 500°.
2. Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
3. Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.

Julie Grimes, Cooking Light
OCTOBER 2005

Pumpkin Pudding from The History Kitchen

This looks good!!!

Thanksgiving, Lincoln and Pumpkin Pudding

Pudding Ingredients

• 1 pint (2 cups) heavy whipping cream
• 1 cup sugar
• 1 pint (2 cups) pumpkin puree- cooked or canned
• 8 eggs, beaten till frothy
• 2 tbsp rosewater
• 2 tbsp white wine
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp mace
• Butter for greasing the dish

Cream Sauce Ingredients

• 1 1/2 pints heavy whipping cream
• 1 1/2 tbsp cornstarch
• 1/2 cup powdered sugar
• 2 tsp nutmeg
• 1 1/2 tsp almond extract

You will also need

• 2 quart baking dish

To Make Pudding

• Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cream and sugar.
• Gradually add the pumpkin puree and beaten eggs alternately by the cupful, beating after each addition.
• Whisk in the rosewater, wine, nutmeg, cinnamon and mace till well blended and smooth.
• Grease a 2 qt. dish with butter. Pour the pumpkin batter into the dish.
• Bake the pudding for 85-95 minutes till the center no longer wobbles. Remove from heat and allow to cool. The surface may crack a bit as it cools-- don't worry, it's part of the charm.
• Serve pudding at room temperature or cold, topped with sweetened fresh whipping cream or a sweet cream sauce.
• Note: you may substitute 1 cup of milk and 1 cup of melted cooled butter for the cream, if desired. The original recipe calls for ¾ cup of sugar; I have added an additional ¼ cup of sugar and cut down the nutmeg a bit to suit modern tastes.

To Make Sauce

• Pour the heavy whipping cream into a small saucepan and heat over medium. In a small bowl, whisk together the cornstarch with 1 ½ tbsp cold water. Slowly whisk the cornstarch mixture into the cream as it heats. Whisk in the sugar, nutmeg, and almond extract till well mixed. Stir the sauce constantly as it comes to a boil. Once it boils, remove the sauce from heat. Pour it through a wire mesh strainer and allow to cool to room temperature. Serve over Pumpkin Pudding.
• Note: As written in the original text, this sauce is quite thin and somewhat bland. I’ve thickened it with a bit of cornstarch and doubled the sugar to better suit modern tastes.

German Pancakes

Homemade Peanut Butter

For Christmas last year, SP bought me a wonderful book called Make the Bread,  Buy the Butter .  It is written by Jennifer Reese the author of the blog The Tipsy Baker. I highly recommend this book for anyone interested in cooking from scratch. As she describes on her blog.  
"About the Book
Should you bake your bagels or buy them? Is it really a good idea to keep chickens in your backyard for eggs? Is there any point in making your own peanut butter and jelly sandwiches when you can buy them individually wrapped and frozen? When you can buy everything you eat already made, from bottled salad dressing to canned gravy, what does it make sense to cook for yourself?"

Our staple and the first recipe in  the book? Peanut butter. There is no turning back.  Simple and 80% the price of Jif!
1 pound unsalted roasted peanuts
2 tablespoons peanut oil
salt

Combine in food processor and grind until a creamy paste. Add more oil as needed to thin.
We don't store ours in the fridge since we consume it so rapidly. It doesn't separate or harden. I love it. Thank you Tipsy Baker!

Now go out and buy the book!

Buffalo Chicken Pizza

Yum - inspired by a pizza we ordered from Portland Pizza.

Thyme Roasted Carrots

These look so good!
Thyme Roasted Carrots from A Sweet Pea Chef.

Thyme-Roasted Carrots

10-12 whole unpeeled carrots, split lengthwise
2 tbsp. fresh whole thyme leaves (no stems)
2-3 tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. ground black pepper
optional: balsamic vinegar, honey, fresh rosemary sprigs

Directions

Preheat oven to 400 degrees.
Cover a sheet pan with aluminum foil or parchment paper. Drizzle olive oil over carrots on the sheet pan. Season with kosher salt and ground black pepper. Toss carrots until evenly coated with oil and seasonings. Arrange carrots on sheet pan. Toss fresh thyme leaves over carrots.
Roast in oven for 30-35 minutes, until golden and tender.
 
Enjoy!

Pumpkins stuffed with Everything Good

SP discovered this recipe while listening to NPR. It was the perfect recipe for us after we ended up with 5 un-carved pie pumpkins after our Halloween bonfire weekend!

Pumpkin Stuffed With Everything Good

Makes 2 very generous servings
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table.
Serving
You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
Storing
It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Greenspan's Stuffing Ideas
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

Lemon-Zucchini Cookies

These are fantastic!
Martha Stewart's Lemon Zucchini Cookies

• Yield Makes 25 cookies

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Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon packed finely grated lemon zest
• 1 teaspoon coarse salt
• 1 cup all-purpose flour, (spooned and leveled)
• 1/2 cup fine cornmeal
• 1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Directions

1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Mexican Corn With Chili Mayo (credit to ABC)

 I made this last night using local Maine corn from Gillespie Farms and substituted Goat cheese crumbles for the Cojito. You can not get Cojito in rural Maine.

Rocco DiSpirito's Mexican Corn With Chili Mayo

Heidi Gutman/ABC; Food Styling/Karen Pickus

Rocco DiSpirito prepares his mexican corn with chili mayo on "Good Morning America," July 18, 2011.

From the kitchen of Rocco DiSpirito

1 Comment

Servings:4

Difficulty: Easy

Cook Time: 1-30 min

Fresh corn on the cob is so good on its own, you really don't need to do much to it. But if you want to spice up your ears a bit, try my Mexican Corn. It uses cotija cheese, know as the "Parmesan cheese of Mexico." It's a strongly flavored, crumbly cheese that's used like Parmesan in Italian cooking. If you can't find it in your supermarket, use Parmesan-Reggiano or feta instead. This recipe makes a delicious addition to quesadillas, tostadas, fajitas, tacos, or burritos. So dig in. Delicious!

Ingredients

4 ears of corn, in their husks

Butter-flavored cooking spray

1/4 cup fat-free mayonnaise

1 teaspoons chili-powder

1/2 cup (about 2 ounces) cotija cheese, grated

2 tablespoons of chopped fresh cilantro

1 lime cut into four wedges

Cooking Directions

Mircowave the corn, two ears at a time, for about seven minutes on high, turning once. Peel back the husk and test a kernel for tenderness. Microwave again for another minute if necessary.
Heat a grill pan over high heat.
Cut an inch off the top of the cobs. Grab the husk, along with the silk, and peel the husks off the cob like you would peel the skin off an banana. Continue peeling back the husk around the rest of the cob so that you create a handle with the husk.
Spray the corn with cooking spray and place on the hot grill pan. Grill until the kernels begin to develop grill marks, 2 to 3 minutes. Turn the cobs occasionally.
Meanwhile, in a small bowl, mix the mayonnaise and chili powder together. Using as pastry brush, brush the mayonnaise mixture onto each cob. Sprinkle the cheese and cilantro over the cobs.
Serve immeditely with lime wedges.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy of Rocco DiSpirito's Now Eat This! Diet.

NYT's Creamy Gazpacho Soup

My Dad's lady friend made this soup. It looked fantastic so I took a picture of the recipe that was sitting on the counter. I am now home from vacation and able to find the recipe online. Here is the New York Times link to what should be a fantastic summer meal: Smoothie + Gazpacho = Lunch.

But strangely, the recipe is not at that link - but go to the link though to gaze closely at the picture. You too want this Gazpacho. Then I looked closely - the recipe is at another site. Here is the link to Creamy, Garlicky Tomato Gazpacho

And a copy and paste from the New York Times is below. Enjoy!

Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino

Published: July 9, 2010

Andrew Scrivani for The New York Times

• A Good Appetite: Smoothie + Gazpacho = Lunch (July 14, 2010)

Ingredients
6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste.

Directions

1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Yield: 4 servings.

Summer Pizza Night - Grilled Pizza!

Done on the grill!
Marguerite, Asparagus and caramelized red onion, feta and caper, and plain old pepperoni!


 

Homemade Pink Lemonade

16 cups water
2 cups lemon juice
The seedless pulp from a package of raspberries (I squeezed mine through a wire strainer)
I cup + simple syrup (boil equal parts water and sugar)

Enjoy!

Razzle Dazzle

The Perfect summer drink!
Home made lemonade
Bacardi Razz Rum
And freshly picked home grown black raspberries!

Kid Snacks

KT's Potato salad

I love KT. I love her potato salad. I miss them both. XO

Ingredients
4 to 6 potatoes
1 to 1 and1/2 cups Mayo
1 Tablespoon yellow mustard
1 Tablespoon white vinegar
3 hard boiled eggs
Pepper to taste
Chopped celery (optional)
1/4 cup diced onion

Directions
1. Peel and cook potatoes.
2. hard boil, peel and chop eggs.
3. To make dressing, mix onion, egg, mayo, mustard, vinegar and pepper together. Taste and adjust to liking.
4. Drain potatoes and cool slightly (not steaming but still warm to touch) and then chop and mix with dressing while still warm for max absorption of dressing.
5. Refrigerate. Enjoy!

Brie Frenzy

That picture says a thousand words! SP's Baked Brie recipe is to die for! Simple and scrumptious!

Ingredients
1 wheel of brie, any size.
brown sugar
sliced almonds

Process

1. Preheat oven to 300 degrees
2. Remove cheese from refrigerator and unwrap.
3. Gently slice or cut off the entire top layer of the rind. Keep sides of rind intact. If top layer is not entirely removed you will not achieve the ooey gooey wonder of this dish.
   
4. Pack top surface with brown sugar and almonds. The more the merrier.
   
5. Press down on top to make sure it's packed in.
   
6. Pop it in the oven and bake until ooey gooey wonderful! Timing is relative to the size and quality of the cheese, but you want it jiggly and liquidy in the center.
   
7. Serve immediately with water crackers. Make sure everyone has their own knife!

Beet Risotto with Winter Vegetables

Beet Risotto with Winter Vegetables

Mediterranean Dip

SP and I shared a pie plate of this for dinner. We devoured it.
I found THIS RECIPE on Tasty Kitchen. Thanks!
Don't let my picture deceive you - it was really good and healthy. Follow the link above to see the good more appetizing pictures of it!

Fried Mashed Potato Rings

I made these for a Super Bowl Party.I found this recipe Potato Rings with Homemade Buttermilk Ranch on my new favorite blog to follow SpoonForkBacon. And of course, not only does my iPhone take lousy pictures, but of course my rings look no where as beautiful and perfect as theirs. How do you master double dipped egg battering with out getting it lumpy?
I highly recommend these morsels of yummyness! The mashed potatoes themselves were fantastic with caramelized onions and chives! Yum! And then battered and fried and dipped in home made ranch? Heaven!

Smoked Salmon Tartare

Puckstoppers snacks with Salmon Tartare