These are three favorite recipes of my families.
Chloe adores the candied salmon. I call it candied because when you grill the salmon all that sugar caramelizes. You can also bake it but it is not as good. The sugar does not caramelize.
My husband loves the spinach and garlic. We joke I do not need perfume but a little garlic behind my ears !!!
My MIL loves a flourless chocolate cake I make with cherries. I get morello cherries at Trader Joes. They are a dark sour cherry but just slightly sour.I have used several different recipes. This time I altered a recipe from Alpineberry Chocolate Intensity. It was sooo good.
I also wanted to say if you ever do not understand something about my recipe, please feel free to e-mail me.
Salmon fillets or a whole fillet
1/4 cup brown sugar
1/4 cup Dijon mustard
2 minced garlic cloves
1/2 tsp. freshly grounded nutmeg
salt and pepper to taste
To make paste put sugar, mustard, garlic, nutmeg, salt and pepper in a bowl. Mix and then slowly add enough bourbon to make a thick paste. Coat salmon fillets with paste. Grill salmon or bake uncovered at 400 for 15-20 minutes.
Garlic Wilted Spinach
3 TBLS. olive oil
3 minced garlic cloves
1 large bag of spinach, 10 oz
salt and paper to taste
juice of half a small lemon
In a pan over medium heat saute garlic for a minute or two, till somewhat tender. Then add spinach handful at a time till all spinach is wilted. Pull off heat add salt, pepper and juice to spinach.
Cherry Flourless Chocolate Cake
1 cup bittersweet chocolate (preferably 62% cocoa), finely chopped or chips
12 ounces (3 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup juice from cherries
6 large eggs
1 tsp cherry liquor (you do not have to use the liquor if you od not have it)
1/8 tsp salt
1/4 cup cherries, I use morello from Trader Joes. You can use jarred sour or sweet cherries
Preheat oven to 350F. Line the bottom with a parchment round and butter the parchment. (If you're using a pan with a removable bottom like a spring form, make sure to wrap the pan with 2 or 3 layers of foil.)
In a saucepan over medium-high heat stir butter, salt, sugar and cherry juice until the butter is melted and add chocolate. Pull off heat and stir until chocolate is melted and the mixture is smooth.
In a medium bowl, whisk the eggs and liquor vigorously until blended, Then very slowly chocolate mixture to the eggs, whisking constantly.
Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan. Randomly set cherries in batter. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 40-50 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.
Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before before serving.
Painting by Leif Nilsson