Holiday Entertaining Ideas
Fox 9 TV's Todd Walker and
Bonnie Alton, Great Harvest Bread Co. – St. Paul
Gravlax and Mustard Sauce
A Showy and Satisfying Appetizer
Start this two days before serving -- This Scandinavian preparation of raw salmon is cured with salt, sugar and spices. The marinade actually “cooks” and tenderizes the fish.
2 – 1 pound pieces of fresh salmon from the center cut of the fillet. Skin on but pin bones removed.
2 large bunches of fresh dill
¼ cup coarse salt (think Kosher salt) – plus salt for soaking as noted in recipe instructions
¼ cup granulated sugar
2 T crushed white peppercorns
Start by filling a bowl with cold water and adding enough table salt so the water tastes like the ocean. Place the salmon in the water for 10 minutes. Remove and pat dry with paper towel. Place 1 piece of fish, skin side down, in a rectangular glass or ceramic dish. Spread 1 bunch of dill over the fish, then sprinkle salt, sugar and crushed peppercorns on top of the dill. Top with the other piece of fish, skin side up.
Cover the fish container with aluminum foil then put a cutting board on top of it and add a five pound weight. (We use a nice brick, but multiple cans from the cupboard can work too.) Refrigerate for 48 to 72 hours, turning the salmon and basting with the accumulated juices every 12 hours.
To serve, remove from the marinade, scrape away dill and spices and pat dry. Slice thinly on the diagonal.
Create a beautiful platter with Russian Black Bread, diced red onion, capers, diced hard-boiled egg, mayonnaise, sliced lemon and dill sprigs. Serve the mustard sauce in a dish on the side.
Mustard Sauce from Ina Garten
¼ cup Dijon mustard
1 teaspoon ground dry mustard
3 teaspoons sugar
2 teaspoons white wine vinegar
1/3 cup olive oil
3 tablespoons chopped fresh dill
Combine the mustards, sugar and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Yield ¾ cup.
Hot Ham & Cheese Sliders
Feed a crowd and still enjoy the party!
24 Great Harvest Virginia Rolls or Hawiian rolls
1 pound thin sliced ham
1 pound thin sliced swiss cheese
¼ pound (1 stick) of butter – plus extra for the buns
1/2 cup brown sugar
1 T worchestire sauce
1 T mustard
1 T poppy seeds
Line a rimmed baking sheet with foil. Spray with cooking spray or lightly butter the surface. Slice buns in half and assemble sandwich with ham, cheese and a little butter.
Melt butter, add brown sugar, worchestire, mustard and poppy seed. Spoon over top of buns. Cover with foil and allow to sit 30-60 minutes.
Bake @350 for 20 minutes. Remove foil and bake another 10 minutes. Serve warm.
Make this a day ahead of time and don’t scrimp! It lasts in the refrigerator for a week or more.
For each batch you need:
1 cup cranberries
4 clementines – the whole orange, cut in 1/4s
1/3 cup sugar
1 cup vodka
Put all the ingredients in a food processor and blend. Take the mixture and refrigerate overnight.
The following day, press the mixture through a cheesecloth and throw away the solids.
Then, for each batch, add ¾ cup Grand Marnier (or Triple Sec) and ¼ cup lime juice.
You may serve them on ice with club soda, or champagne, or make a delicious martini.
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Our Great Harvest is populated by food lovers who have great ideas to share. Scroll through the options to find ways to use our breads, as well as seasonal treats.
A Taste of the Hill (Bonnie's recipes printed in the Ramsey Hill Association Newsletter since 2004)