Tag Archives: smoked salmon

Oscar Party: Quesadillas, Pinwheels and Bruschetta!

10 Jul Mushroom and Brie Quesadillas
Host Ellen DeGeneres took a selfie that broke Twitter

Host Ellen DeGeneres took a selfie that broke Twitter

The final items that were made for my 2014 Oscar Birthday party were some of my favorites! Mushroom Brie Quesadillas, Spinach Pesto Pinwheels and Smoked Salmon Bruschetta. Now, the smoked salmon was actually smoked by my dad before he came down to Los Angeles. And the marmalade was also homemade by my dad. (Do you see where I get my love of cooking from now?) So the only “real” recipes in this post are for the quesadillas and the pinwheels. Both were fun to make and perfect party food. The quesadillas were a real hit as they were quite unique. Hope you enjoy too!

Ellen was a gracious host and ordered pizza for her guests.

Ellen was a gracious host and ordered pizza for her guests.

Host Ellen DeGeneres ordered pizza for her friends, but I prefer making snacks for parties. What are your party favorites?

Mushroom and Brie Quesadillas Ingredients L-R: Honey, Brie, Mushrooms, Rosemary, Tortillas, Parsley

Mushroom and Brie Quesadillas Ingredients L-R: Honey, Brie, Mushrooms, Rosemary, Tortillas, Parsley

MUSHROOM AND BRIE QUESADILLAS (makes 16 “slices”)

  • About 8 oz Cremini Mushrooms
  • 1/2 Tsp Fresh Rosemary
  • 4 Large Tortillas
  • 8 oz Brie
  • Olive Oil
  • Warm Honey
  • Salt & Pepper

This was a recipe I found on a blogger’s website when googling appetizers. I saw brie. I saw mushrooms. I was satisfied and knew this was something I wanted on my party table. This was super easy and you can easily make more or less, depending on your crowd. These were a huge hit with my friends. When slicing your brie it’s okay to keep the rind on. It won’t affect the taste and it’s a pain and hassle to cut it off.

sliced brie cheese

Slicing up the brie.

Sliced Mushrooms

Slicing up the mushrooms

Sauteed Mushrooms

Sauteing the mushrooms

Mushroom and Brie Quesadillas

After warming the tortillas lay out the insides.

Mushroom and Brie Quesadillas

Mushroom and Brie Quesadillas just need honey drizzled on top!

After they’re finished cooking in the oven, slice drizzle with warm honey. The drizzled honey on top really made this dish extra special. Make sure you have extra napkins though, as they are a tad messy!

Spinach and Pesto Pinwheel Ingredients L-R: Parmesan Cheese, Fresh Spinach, Puff Pastry Sheets, Pesto Sauce

Spinach and Pesto Pinwheel Ingredients L-R: Parmesan Cheese, Fresh Spinach, Puff Pastry Sheets, Pesto Sauce

SPINACH PESTO PINWHEELS (makes about 2 dozen)

  • 2 Puff Pastry Sheets
  • About 1 Cup Pesto
  • About 1 Cup Mozzarella Cheese
  • About 2 Cups Fresh Spinach
  • Salt & Pepper

There was no specific recipe for this, but there was another pinwheel recipe and because we had already decided to make the mushroom quesadillas we thought about other pinwheel options and came up with this idea. Pinwheel appetizers can be customized to anything that you want it to be, just pick your favorite flavors and have at it!

Rolling out the puff pastry and layering with all the ingredients.

Rolling out the puff pastry and layering with all the ingredients.

Roll out your pastry sheets on a flat surface. Spread your pesto on each sheet, leaving about an inch from the edges. Lay out your fresh spinach leaves covering the pesto. Sprinkle with your mozzarella cheese and then season with salt and pepper.

Spinach and Pesto Pinwheels

Rolling the pastry sheets very carefully

Spinach and Pesto Pinwheels

The rolled pinwheel ready for the fridge

Very carefully roll the sheets on the long edge. Be sure to tuck in the edge and wrap tightly. Pat down the edge to seal the roll. Lay your rolls on a jelly roll pan and stick in the fridge for about 20 minutes to harden. Remove from the fridge and preheat your oven to 425 degrees. Using a sharp knife slice the roll into about 1/2″ to 1″ pieces. Lay out the pinwheels on their sides on baking sheets. Bake about 12 minutes and serve warm.

Spinach and Pesto Pinwheels

Spinach and Pesto Pinwheels ready for the oven!

MARMALADE AND SMOKED SALMON BRUSCHETTA (about 3 dozen)

  • 1 or 2 Baguettes
  • Smoked Salmon
  • 1/2 Cup Whipped Cream Cheese (approx)
  • 1/2 Cup Goat Cheese (approx)
  • About 1 Cup Marmalade
  • About 1/4 Cup Honey

Heat your broiler to low. Slice your baguette into about 1/2″ slices and lay out on a jelly roll sheet. Stick in your broiler for about 3 minutes, just enough to lightly toast them. If you don’t have a broilerย  heat your oven to about 200 degrees and toast in the oven for about 8 to 10 minutes.

Smoked Salmon

My dad’s smoked salmon that was used for the bruschetta and laid out on the table.

In a small pot over low heat, heat your marmalade and honey and mix together. Don’t let it burn, just heat it enough to mix together and then remove from heat. Mix your cream cheese and goat cheese together. Spread some of your cheese mixture on each toasted piece of bread, top with some of your marmalade mix and then place a piece of smoked salmon on top of that. (We made some with salmon and some without for my vegetarian friends.) Serve and enjoy!

Marmalade Bruschetta

Marmalade bruschetta. You can’t eat just one!

Smoked Salmon Breakfast Burrito

27 May Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

I love breakfast. I also love to sleep. So having time to make more than just a couple of eggs or oatmeal in the morning is rare. But one Saturday morning I wanted to change-up my breakfast so I looked in my fridge to see what I had. I had some tortillas left over from my Oscar party (that post is still being written, sorry) so I decided to make a breakfast burrito. There were a few other leftovers from the party that I could throw into the eggs. It was super easy and threw some variety into my daily egg eating habit. The nice thing about breakfast burritos is they’re like omelets, you can add just about anything you want in them. What do you like putting in your burritos?

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

SMOKED SALMON BREAKFAST BURRITO (serves 1)

  • 2 Eggs
  • About 1 Tbsp of Milk
  • Cooking Spray
  • 1 Tortilla
  • Goat Cheese
  • Fresh Spinach
  • Smoked Salmon
  • Fresh Rosemary
  • Salt & Pepper To Taste

In a small omelet pan, coat with cooking spray over medium heat. Crack your eggs directly into the pan and add your milk. Scramble with a whisk or spatula.

Scramble the eggs directly in the pan.

Scramble the eggs directly in the pan.

Sprinkle in your goat cheese, smoked salmon pieces and fresh rosemary. Continue to scramble so all is mixed together.

Scrambling the eggs with goat cheese, smoked salmon and rosemary

Scrambling the eggs with goat cheese, smoked salmon and rosemary

When eggs are almost done add in your fresh spinach and salt and pepper to taste. Continue to scramble until finished cooking. They should remain nice and fluffy.

scrambled eggs, spinach, smoked salmon, goat cheese, rosemary

Adding in the spinach. Cook just long enough to wilt.

Lay out a tortilla on a plate and lay your eggs in the middle of the tortilla. Wrap it up and place it back in your pan with the open edges down first. Let cook for about a minute, then flip over and cook for another minute, just until it browns.

Smoked Salmon Breakfast Burrito

Warming the burrito all wrapped up so it stays together.

When finished return to plate and enjoy with a nice cup of coffee! Have a lovely breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Thanksgiving 2013: Whipped Ricotta and Appetizers

31 Dec Whipped Ricotta and Toasted Baguette

Any good party has appetizers, and at the Anderson-Bauer Thanksgiving we are no exception. Our appetizers vary a little every year and it’s always a communal effort. This year saw hummus by my mom, a toasted baguette, cream cheese, home smoked salmon by my dad and whipped ricotta dip by yours truly. One of the blogs I subscribe to is Joy The Baker and one day I opened her email to a beautiful picture of whipped ricotta. I was instantly in love. Although I wasn’t sure when I would make it. The moment presented itself when Thanksgiving began to loom and I decided I would make it for our appetizer spread. I sent it to my parents for their approval and to make sure the ingredients were bought, including a baguette for dipping.

In addition to the whipped ricotta, my mom brought her infamous baba ghanoush/hummus dip and my dad smoked his own salmon, which went great with the whipped ricotta dip. For our small gathering of eight people this year, this was the perfect appetizer spread for Thanksgiving this year. Hope you enjoy too!

Whipped Ricotta Ingredients L-R: Half & Half, Cream Cheese, Ricotta, Lemon, Pepper and Salt

Whipped Ricotta Ingredients L-R: Half & Half, Cream Cheese, Ricotta, Lemon, Pepper and Salt

WHIPPED RICOTTA DIP (makes about 2 cups)

  • 1/4 Cup Cream Cheese
  • 2 Cups Whole Milk Ricotta
  • 2 Tbsp Whole Milk (I used Half & Half)
  • 1 Lemon
  • Sea Salt & Fresh Ground Pepper
  • Olive Oil for drizzling
  • Baguette

Pull out your stand mixer with the whisk attachment or a mixing bowl and your electric hand mixer. You don’t want to do this by hand. Beat just the cream cheese so it’s smooth, then stop the mixer and add in the ricotta and the milk. Beat for about 5 minutes on medium speed until the mixture is less grainy and fluffed.

cream cheese and ricotta

Whipping the cream cheese and ricotta.

Instead of adding the lemon zest once it was in the bowl, I took my lemon and zested it right into the mixture, along with about a teaspoon of salt and pepper. I beat it for another 30 to 60 seconds then transferred it to a bowl. I sprinkled a pinch more salt and pepper on top then drizzled some olive oil.

baguettes

toasted baguette

Toasting the baguette slices

Slice up your baguette and toast lightly (or not) and serve with the dip. I topped mine with pieces of the smoked salmon. Delicious! Enjoy!

Whipped Ricotta and Toasted Baguette

Whipped Ricotta and Toasted Baguette

Whipped Ricotta, Toasted Baguette, Hummus, Cream Cheese, Smoked Salmon

Whipped Ricotta, Toasted Baguette, Hummus, Cream Cheese, Smoked Salmon

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