Deborah Lee Walker joins us in the DelmarvaLife kitchen and we’re making appetizers that mom is sure to enjoy on Mother’s Day.
We’re making deviled eggs with a surprise, smoked salmon mousse, vegetable terrine, and fresh asparagus – parmigiano reggiano style.
Deviled Eggs with a Surprise
Ingredients:
- 8 large eggs
- 1/3 cup Hellmann’s Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 teaspoon shallots, minced (optional)
- kosher salt to taste
- 16 jumbo lumps of crabmeat or 1/3 cup of finely chopped sautéed shrimp
- Old Bay seasoning as a garnish
- piping bag with decorative tip
Instructions:
1. Bring 1 inch water to a rolling boil in a medium saucepan. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.
2. When eggs are almost finished cooking, combine 2 cups ice and 2 cups cold water in medium bowl. Using a spoon, transfer eggs to ice bath; allow to sit for 15 minutes. Peel eggs and slice lengthwise. Remove cooked yolks and place in a small bowl.
3. Combine yolks, mayonnaise, mustard, vinegar, shallots, and salt. Mix well.
4. Place 1 jumbo lump crabmeat or 1 teaspoon of chopped shrimp in each half of the egg white. Pipe seasoned yolk mixture on top; keep in mind the art of presentation. Using your fingers, sprinkle Old Bay seasoning on eggs as a garnish.
Smoked Salmon Mousse
Ingredients:
- 8 ounces smoked salmon
- 2 tablespoons melted unsalted butter
- 4 tablespoons half and half or heavy cream
- 16 ounces whipped cream cheese
- juice of 1 lemon
- 1 teaspoon dried dill weed
- kosher salt to taste
- 1 large English cucumber, sliced at an angle
- 2 ounces salmon roe as a garnish (optional) or fresh dill
- piping bag with decorative tip
Instructions:
1. In a food processor, puree salmon and butter. Adding the butter helps break down the salmon to form a paste. Strain the mixture to remove any excess butter.
2. Combine the remaining ingredients except for the cucumber, salmon roe, and cucumbers in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.
3. Using a piping bag, pipe salmon mousse on slices of cucumbers. Garnish with salmon roe or dill. Remember the art of presentation. Serve immediately.
Fresh Asparagus
Ingredients:
- 1 bunch of thick, fresh asparagus, washed and tough ends removed
- few drizzles of good quality extra-virgin olive oil
- ¼ to ½ cup or more grated Parmigiano Reggiano cheese
- kosher salt to taste
- coarsely ground black pepper to taste
- edible flowers or micro greens as a garnish
Instructions:
1. Using a vegetable peeler, remove tough outer layer of skin from the head to the base of the asparagus.
2. Bring water to a boil, lay asparagus in the steamer and cook until crisp-tender, about 5 minutes, depending on the width of the asparagus.
3. Place asparagus on a platter. Drizzle olive oil, followed by a dusting of Parmigiano Reggiano cheese, and salt and pepper. Garnish with edible flowers or microgreens.
Vegetable Terrine
Arugula Pesto:
- 4 cups packed fresh arugula
- 2 teaspoons minced garlic
- 1/2 cup extra-virgin olive oil
- 2 tablespoons toasted walnuts
- 1/4 cup freshly grated Parmesan cheese
- kosher salt to taste
Ingredients:
- 3/4 teaspoons each black and regular sesame seeds
- 12 ounces whipped chive cream cheese or herbed goat cheese
- 1 cup roasted peppers, chopped and drained of any liquids
- 1/4 cup sun dried tomatoes, finely chopped
- ¼ cup chopped salt cured black olives, seeds removed and finely chopped
- ¾ quart terrine with press or mini loaf pan
- cooking spray
- plastic wrap
- favorite crackers
Instructions:
1. Bring a medium pot of salted water to a boil. Add arugula to the boiling water and blanch for 45 seconds. Place arugula in a medium bowl of ice water, this helps stop the cooking process. Strain in a sieve to remove all excess water, then chop arugula.
2. Squeeze the water out of the arugula with your hands. Place all the ingredients except for the cheese in a blender. Puree for 15 seconds. Add the cheese and pulse to combine. Set aside.
3. Lightly coat the terrine or mini loaf pan with cooking spray. Lay a double layer of plastic wrap (in two pieces) in the pan, tucking in the corners. Make sure there is sufficient wrap draping over the edges. Again lightly spray with cooking spray. Now you are ready to layer your terrine.
4. Line the bottom of the pan with the sesame seeds. Add 6 oz. of cream cheese and spread evenly. You may have to use your fingers to help achieve an even layer.
5. Follow with arugula pesto, make sure you spread it evenly.
6. Combine the roasted peppers and sundried tomatoes in a small bowl. Add this mixture onto the layer of arugula pesto.
7. Add remaining cream cheese and spread evenly.
7. Spread the olives onto the cheese mixture.
8. Carefully place the press on the terrine and gently push down. This helps set the terrine.
9. Fold the plastic wrap overhang to completely enclose the layered terrine. Secure the top of the terrine and refrigerate at least 1 day.
10. To unmold, pull back the plastic wrap. Place the serving dish over the pan and invert it quickly. Remove the remaining plastic wrap. Garnish as you please and serve immediately with crackers.
