Warm Salmon Spread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces hot-smoked salmon, skin and bones removed
• 8 ounces cream cheese, softened
• 2 tablespoons minced sweet onions
• 1 tablespoon milk
• 1 tablespoon prepared horseradish
• salt & freshly ground black pepper
• 1/3 cup slivered almonds

Recipe

• 1 preheat the oven to 375°f.
• 2 stir together the smoked salmon, cream cheese, onion, milk, and horseradish in a medium bowl.
• 3 add salt and pepper to taste.
• 4 when well blended, put the mixture in a small baking dish, preferably one suitable for serving.
• 5 sprinkle the almonds on top and bake until the mixture is bubbly and the almonds are lightly browned, 12 to 15 minutes.
• 6 serve warm with crackers, bread slices, or vegetables.

Warm Potato And Tuna Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 150 g green beans, trimmed
• 600 g small chat potatoes
• 1 small red onion, sliced
• 250 g cherry tomatoes, halved
• 2 (95 g) cans tuna in water, drained and flaked
• 60 g baby spinach leaves
• 2 teaspoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chives, chopped

Recipe

• 1 bring a medium pan of water to the boil.
• 2 add the beans, cook for 1 minute, then lift out with tongs.
• 3 plunge into cold water and drain.
• 4 add the potatoes to the pan and cook until tender.
• 5 place the bean, onion, tomato, tuna and spinach in a bowl.
• 6 drizzle with the vinegar and oil and toss to combine.
• 7 cut the potatoes in half and divide them between 4 serving plates.
• 8 top with the tuna salad and scatter with the chives.

Warm Mushroom Salad With Feta

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 8 ounces mushrooms, halved
• 1 garlic clove, crushed
• 2 tablespoons fresh thyme, chopped
• 1/2 lemon, juice of
• salt & freshly ground black pepper
• 1 romaine lettuce, shredded
• 6 ounces cherry tomatoes, halved
• 1/2 cucumber, deseeded and diced
• 1 red onion, chopped
• 3 ounces black olives
• 4 ounces feta cheese, crumbled

Recipe

• 1 heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
• 2 add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
• 3 arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
• 4 toss to mix and serve with crusty bread.

Wild Mushroom, Red Onion And Sage Pizza

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups mushrooms, sliced
• 2 cups wild mushrooms, sliced
• 1 cup red onion, slivered
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pizza crust
• 1 teaspoon dried sage
• 1 cup mozzarella cheese, shredded
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 preheat oven to 500. in a large bowl, place mushrooms with onions. toss with the olive oil.
• 2 in a large non-stick skillet, cook mushrooms and onions over medium-high heat, stirring frequently, until mushrooms soften 3-5 minutes. season with salt and pepper.
• 3 place mushrooms on paper towels and blot dry. spoon mushroom-onion mixture over crust. sprinkle with sage. top with half of the cheese.
• 4 bake pizza about 12 minutes, until crust is golden. remove from oven. slide pizza onto a large cutting board.
• 5 top with remaining cheese and sprinkle with parsley. let rest for 5 minutes before serving. cut into wedges and serve.

Wild Mushroom Stuffing

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 6 tablespoons unsalted butter
• 1 1/2 lbs mixed fresh mushrooms, tough stems removed, mushrooms cut into 1-inch pieces
• 4 medium shallots, finely chopped
• 4 large garlic cloves, minced
• 2 large celery ribs, finely chopped
• 1 medum onion, chopped
• 1 tablespoon fresh thyme, minced
• 1 cup dry wine
• 5 cups chicken stock or 5 cups low sodium chicken broth
• salt & freshly ground black pepper
• 1 lb peasant bread, 1/2-inch dice, and toasted until dry (1 loaf)
• 2 cups heavy cream
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 3 large eggs, beaten

Recipe

• 1 in a large nonreactive skillet, melt 5 tablespoons of the butter. add the mushrooms and cook over moderately high heat until lightly browned.
• 2 stir in the shallots, garlic, celery, onion, and 1 1/2 teaspoons of the thyme. cook until all the vegetables are softened slightly.
• 3 stir in the wine and simmer until almost evaporated. add 2 cups of the chicken stock and simmer over moderate heat until the liquid reduces and thickens, about 13 minutes. season with salt and pepper and transfer the mixture to a large bowl.
• 4 add the toasted bread to the bowl along with the remaining 3 cups stock and 1 1/2 teaspoons thyme. stir in the cream and parsley. season with salt and pepper, then stir in the eggs and mix well. spoon the stuffing into a buttered 9x13 glass or ceramic baking dish and dot with the remaining 1 tablespoon butter.
• 5 preheat the oven to 350f . cover the stuffing with foil and bake in the middle of the oven for 45 minutes. uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm. let rest for a least 15 minutes before serving.
• 6 make ahead: the stuuffing can be refrigerated overnight. bring to room temperature before baking.

Texas Pete® Hotter Hot Sangria

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 lemons, large
• 2 limes, large
• 2 oranges, large
• 3/4 cup granulated sugar
• 1 (750 ml) bottle malbec wine
• 1/3 cup brandy
• 1/3 cup triple sec
• 1 -2 teaspoon texas peteâ® hotter hot sauce
• 1 quart club soda, ice cold

Recipe

• 1 using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. you may get a small amount of the pith from the peels but there is no need to discard or remove it. you should end up with about 1 cup of peeled citrus zest.
• 2 squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. add the granulated sugar. bring the mixture to a boil and immediately remove from heat. allow the citrus simple syrup steep for 30 minutes. after steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
• 3 while the simple syrup is chilling prepare the red wine base. pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. mix well.
• 4 add 1 teaspoon of texas pete® hotter hot sauce to the sangria base and mix well. this is the time to taste it and see if it is spicy enough for your liking. add up to 1 more teaspoon if you like it spicier. keep the sangria base and the club soda separate and ice cold until you are ready to serve.
• 5 serve the sangria chilled in a 2 oz. shot glass. mix 2 parts sangria base to 1 part club soda and serve immediately.

Rhubarb Custard

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 5
• 1 lb rhubarb
• 1 tablespoon water
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 3 eggs, beaten

Recipe

• 1 wash rhubarb, discard leaves and dice stems. add water, cover, and cook slowly until rhubarb is soft.
• 2 mix together 1/2 cup of the sugar and 1 tablespoon of the cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat.
• 3 mix remaining cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat. mix remaining cornstrarch sugar and salt in saucepan, add milk and cook over direct heat with constant stirring, until mixture boils and thickens. slowly stir into the beaten eggs and cook over hot water, stirring constantly for 2 minutes.
• 4 when both custard and rhubarb sauce are cooled, stir the rhubarb into the custard. serve chilled. 5 servings.