Wednesday, December 16, 2009

Mixueer's Kitchen in Toronto: Party Goodness!

Often, the joys in our lives are marked by special occasions. This weekend was my father's 60th birthday party, and what a party it was! There was much joy and laughter accompanied by great food - much of which I created. As I have written before, I'm trying to eat as healthfully as I can and planned the menu accordingly.
My first recipe for Mini Chocolate Chip Cookies turned out perfectly the first time! I ended up making five times the recipe as we were feeding thirty people. Beware that it's a bit fiddly to drop such small bits of dough on the cookie sheets. Given that I made five batches, it felt as though it took forever but it was an easy recipe and everyone gobbled them up!
My next recipe was a delicious take on Egg Salad. I smeared it on low fat bread and made finger sandwiches. These also went very quickly, with guests going back for more! The only difference was that I used green onions finely chopped instead of the chives, and I used fat free Miracle Whip instead of the mayo.
Next I decided that we needed another sandwich, seeing as I only had enough to feed half an army and needed to feed ALL the troops. My parents had some tins of salmon, so salmon salad sandwiches were in order. I made this up on the fly:
Curry Salmon Sandwiches
1 tin salmon in water
1 tbsp fat free Miracle Whip
1/2 tbsp chutney (I love Mrs. Balls chutney)
1/2 - 1 tsp turmeric (to taste)
salt (to taste)
I just mashed everything together in a bowl with a fork, spread the mix on white bread and sliced with a bread knife into finger sandwiches.
Next, I made some lovely rainbow trout fillets with my famous mustard sauce. I got this recipe on a one of the early Food Network shows from the '90's called "Taste" with David Rosengarten, sadly since cancelled. (Rosengarten is my pick for food expert that Food Network should bring back). I can't seem to get onto Rosengarten's site to post his link, so see the recipe below:
Grandma Hitchcock’s Mustard Sauce
Recipe By: David Rosegarten’s grandmother-in-law
1/4 cup dry mustard
1/2 cup sugar
2 teaspoons kosher salt
1/2 cup white vinegar
2 cups heavy cream
4 whole egg yolks — beaten (if using small eggs, use 5)
1. Combine the dry ingredients in a saucepan.
2. Whisk in the vinegar, cream and egg yolks (beaten), blending well to combine. Place over low heat, stirring constantly, until thickened and smooth. Serve warm if possible.
I personally use 1% lactose-free milk for my sad lactose intolerance. This sauce takes some minding and some time to reduce properly, but is well worth the wait and effort! This sauce goes beautifully over fish, chicken or pork; I’ve even put it on lamb to great success. I make extra and freeze it so I have it for a quick meal. I spread it on some rainbow trout fillets with some salt and a sprinkling of Bolthouse Farms' amazing Salad Herb mix and bake on a cookie sheet at 375 F for 20 minutes. Serve the sauce on the side so guests can add extra.


No comments:

Post a Comment

Related Posts with Thumbnails Share