Smoked Salmon Dip
The creme fraiche gives it a more authentic WOT feel. If you don't have it, use sour cream instead. Try it with any smoked fish!
1 lb smoked salmon, chopped
8 oz creme fraiche
juice of 1/2 lemon
2-3 T horseradish
pepper to taste (and salt if you like, but the fish should be salty enough)
Mix and serve with crackers or hunks of baguette. Can be prepared ahead of time or made quickly for those weary, hungry midnight travellers you don't have time to cook for!
Cheeseball
6 oz. cream cheese
1 cup sliced green onion
1 1/4 cup dried and sliced corned-beef
2/3 cup chopped mushrooms
1/2 cup sliced red pepper
Add salt, pepper, and chopped spinach to liking
Now, put it all in a bowl. In order to mix it up, you'll have to use your hands! After it is properly mixed, split it into two equal halves and use your hands to roll into a ball. Serve with crackers or bread--very tasty! Enjoy!
Cinnamon Tart
Take a half pound of ground almonds, more or less, according to how
large a tart one will make. Take butter and the whites from seven eggs.
Mix everything together, afterwards put a half ounce of cinnamon into it,
the largest part, however, sprinkled on top, and sprinkle the tart with
rose water. Also take about a half pound of sugar and put it in. The
white fat from a leg of veal, cooked and finely chopped, is also
especially good.
2 C Ground Almonds
1 C Sugar
7 Egg Whites
1/2 C Butter (1 stick)
1/2 oz Cinnamon (must be Cannel and not the more readily available
Cassia)
1 Pie Shell
Mix Almonds and sugar; soften butter and work in well (like a pastry).
Add egg whites & mix well. Add all but a scant tablespoon Cinnamon and
mix well. Pour mixture into pie shell. Mix a scant tablespoon sugar with
reserved cinnamon and sprinkle over pie. Bake at 350F for 1 hour.
If you are having difficulty finding the period Cannel cinnamon check in
markets that cater to Hispanic cooking. If you cannot find the period
cinnamon I would not recommend making this tart, modern cinnamon has a
coarser texture and flavor that would not be pleasing.