Red Velvet Cake Recipe with Creamy Icing

Ingredients

Cake

1/2 cup butter softened

1 1/2 cup sugar

2 eggs

1 t white vinegar

1 t vanilla

2 t Hersey®’s Natural Unsweetend Cocoa

2 ounces red food coloring

2 1/2 cups all-purpose flour

1 t salt

1 t baking soda

1 cup buttermilk

Directions

Oven 350º 2 9inch by 2 inch cake pans gresed and floured

Mix flour, baking soda , and salt in bowl and set aside. Combine red food coloring and cocoa in small bowl and set aside.. Cream butter and sugar. Add eggs one at a time mixing well.  Add cocoa paste mixture and vanilla to butter sugar egg mixture  and mix until incorporated. Add flour, baking soda, and salt  alternately with buttermilk and blend until  combined. Add vinegar and  mix. Pour batter into prepared pans and bake 25-30  minutes. Remove from oven and run knife around sides of pan to loosen cakes and then invert them on wire rack to cool..

Frosting Ingredients

5 T flour

1 cup milk

1 cup butter

1 cup sugar

1-2 t vanilla

Directions

Combine milk and flour in sauce pan over medium heat and whisk aggressively until thick. Cool to room temperature. (If not cooled thoroughly the butter sugar mixture will melt.)

Add butter and sugar to large bowl and with electric  hand mixer beat until light and fluffy. Add flour milk mixture and beat until fluffy. Add vanilla and frost cake. Kitchen Aid® mixer with paddle attachment is recommended for this step.

 

 

 

 

Alaska Halibut Fish Sticks

Ingredients

2 pounds of halibut*

8 T butter melted in small bowl

2 cup Ritz or Town crackers crushed

3/4 cup Parmesan cheese grated

1 t Italian Seasoning

1  t salt

1 t pepper

1/8 t cayenne(optional)

Directions

Heat oven to 400º Aluminum foil cooking sheets

Mix crushed crackers, Parmesan, and seasonings in large rimmed bowl.

Skin and dry the halibut. Cut halibut into 3/4 wide pieces. Dip into butter and then coat with cracker Parmesan mixture. Press the coating firmly onto the fish. Place on baking rack place on baking sheet and do not crowd. Bake 15-20 minutes until fish flakes and crust is golden brown. Remove and serve. Maybe served with lemon garlic mayonaise sauce or tartar sauce.

Note:
If you like heat add 1/8 t of cayenne. We enjoyed our fresh caught halibut and salmon last night. Halibut fish sticks and curry honey glazed salmon with grilled asparagus, potato salad, and for dessert fresh raspberries with lime sorbet.

*If halibut is too expensive cod can be substituted

 

Chocolate Chip Macademia Nut Cookies

Ingredients

2 cups flour plus 2 T

3/4 t baking soda

1/2 t salt

1 cup butter softened

1 cup white sugar

2/3 cup brown sugar

2 eggs

1 1/2 t vanilla

1 package of chocolate or white chocolate chips

1 cup macadamia nuts coarse chop

Directions

Oven 375º Parchment paper covered cookie sheets

Mix dry ingredients together and set aside. Beat butter and sugar until creamy. Add eggs one at a time and incorporate. Stir in vanilla. Add dry ingredients, chocolate chips, and macadamia nuts and mix. Use 1 1/2 T cookie scoop or rounded tablespoon onto cookie sheet. Yields about 2 1/2 -3inch cookies. Bake 9-12 minutes. Cool couple minutes on cookie sheet then remove and place on wire rack to cool.

Grilled Cheese Heirloom Tomato Sandwich

Ingredients

 3 heirloom tomatoes 1/2 inch slices

12 slices of Munster or Havarti cheese

8  1/2 inch slices rosemary-bread

6 T mayonaise

1 stick softened butter

Salt and pepper

Directions

Make 4 sandwiches

For each sandwich spread 1 1/2 T Mayonaise on bread.

Place two slices of cheese on one slice

Add two slices of tomato and generously salt and pepper the tomatoes.

Add slice of cheese and cover with bread.

Heat large skillet or grill pan on medium high heat.

Spread butter on tops of each side of bread.

Place two sandwiches at a time on pan or grill and cook until toast is golden brown on both sides and cheese has melted.

Serve with cup of tomato soup.

 

 

Alaska Salmon, Caper & Asparagus Pasta

In the sping and summer when salmon are running, one way to enjoy fresh salmon is a simple pasta dish with salmon, asparagus, and cappers.  This is a neasy recipe for a large crowd.

Ingredients

2 pounds Sockeye (red) salmon, pin bones removed

1 tablespoon brown sugar

1/2 teaspoon salmon rub

1/4 teaspoon lemon pepper seasoning

1 pound fettuccine

2 bottles clam juice *

1 shallot diced

6 cloves garlic minced

2 pounds asparagus broken into roughly 2 inch pieces

6 tablespoons capers

3 tablespoons fresh chopped marjoram

2 carrots ribbon sliced

1/2 cup shredded parmesan cheese

Salt and pepper

Directions

Heat oven to 400 degrees F.

Place salmon on foil lined cookie sheet. Dry the filet and remove pin bones.  We use Wustoff fish bone pliers or Global fish bone tweezers.

Sprinkle filets with brown sugar, salmon rub, and lemon pepper. Bake in oven 4 minutes per half inch thickness. Do not over bake the salmon. Remove and let rest for 5 minutes. Break into large pieces; do not flake into small pieces.

Bring to boil 6 quarts of salted water. Add fettuccine and cook to al dente–about 8 to 9 minutes. Drain and add to pasta sauce. (Al dente pasta is firm and has a slight chew.  Do not overcook the pasta since it will cook a little more when mixed at the end.)

Heat olive oil in large skillet (13 or 14 inch) over medium high heat. Add garlic and shallot and then cook for 1 to 2 minutes.

Add asparagus and 1 bottle of clam juice and cook for about 4 minutes until the asparagus is bright green. The total cooking time depends on the asparagus thickness.

Combine pasta, salmon, capers, second bottle of clam juice, marjoram, salt, and pepper. Toss all ingredients. Add carrot ribbons and Parmesan. Gently toss again to finish.

Serve.

*Vegetable broth can be used as substitute.

Alaska Salmon Halibut Burgers

Ingredients

1 pound Sockeye(red)salmon, skin and pin bones removed

1/2 pound  halibut skin removed

4 tablespoons Dijon mustard

2 tablespoons mayonaise

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/8 teaspoon cayenne pepper

1 shallot chopped

1 1/4 cup panko

Salt and pepper

1/4 cup olive oil or grape seed oil.

Directions

Cut 2/3 of salmon and halibut into 1/4 inch pieces into larger bowl and set aside, Cut the rest of the fish into chunks and transfer to food processor with mustard, mayonnaise, lemon juice, and cayenne pepper. Pulse to a paste.

Add the paste mixture to diced fish, shallot, 1/4 cup of panko, pinch of salt and pepper. Mix until combined. Divide fish mixture into 4 mounds on plastic wrap. Form into 4 inch burgers. Cover with plastic wrap and refrigerate 30 to 45 minutes, Place remaining panko on plate. Coat both sides of burgers with panko and place on wire rack. Heat  oil on medium high heat in large nonstick skillet. Add patties and cook until brown or about 3 to 4 minutes. Do not over crowd the skillet; if necessary cook the burgers in batches. Turn the burgers and cook other side until golden brown  or 3 to 4  minutes, Removes from pan to wire rack to drain. Season lightly and serve on a good bun* with a lemon caper mayonnaise or Dijon mayonnaise with lettuce and a tomato slice.

*Pretzel buns or Brioche are favorites.