| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Appetizers, Entertain, Martha s, Tvg |
40 |
Servings |
INGREDIENTS
|
|
Martha Stewart Hors d' |
| 8 |
oz |
Cream cheese |
| 2 |
oz |
Smoked salmon |
| 1/8 |
t |
Lemon juice |
| 2 |
T |
Heavy cream |
|
|
White pepper to taste |
| 6 |
T |
Unsalted butter |
| 4 |
|
Onions, finely chopped |
|
|
Salt & Pepper to taste |
| 1 |
T |
Flour |
| 3 |
t |
Curry powder, to taste |
| 3/4 |
c |
Heavy cream |
| 4 |
oz |
Snow crabmeat thawed/drained |
| 1 |
|
Red bell pepper, julienned |
|
|
into 1-inch strips |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
SALMON: Combine mousse ingredients in bowl of food processor and blend
until smooth. Chill at least 30 minutes. No more than an hour before
serving, soften mousse with wooden spoon and put in pastry bag. Pipe
mousse into puffs. (May also be piped onto cucumber rounds.) CURRIED
ONIONS: Heat 3 tbl butter in small skillet and saute onions until
transluscent. Season w/salt & pepper. Melt remaining butter in
separate saucepan over med. heat. Add flour and cook 3-4 minutes,
stirring constantly. Add curry powder and cream. Cook stirring
constantly, until smooth, about 5 minutes. Add onion mixture. If sauce
is too thick, add a little more cream. Check seasoning. Spoon warm
filling into puffs and serve immediately. CRABMEAT: Combine all
filling ingredients in mixing bowl. Spoon into puffs. Formatted by
Theresa Grant, HWWK11b, from Martha Stewart Hors d'oeuvres. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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