Salmon Mousse

This recipe comes from my mom. It is a classic. My Dad has always loved it - as have many guests over cocktails. She always uses a copper fish mold for it. I used a metal one here for the first time, you can see the face got a little mushed when I transported it but overall the mold worked well - and makes for a great presentation. I added some cucumbers and fresh dill around it to serve. Otherwise I have served it ina porcelain bowl. It is best served with stone wheat crackers.


















This photo is from my engagement party at my parents - you can see the salmon mouse produced from mom's copper mold. We garnished with cucumbers, fresh parsley and lemon slices.

Stephanie’s Homemade Marinara Sauce

I made this at the end of the summer when I had an abundance of tomatoes from my garden. this recipe can be easily halved and quantities of ingredients altered according to taste.

9 cups of fresh, diced tomatoes - about 10 large, 10 small
5 large onions
3-4 cloves garlic
¼ c. olive oil
1 T salt – maybe more depending on taste
2 tsp pepper – maybe more depending on taste
1 tsp. garlic powder
Fresh basil – two handfuls
Fresh oregano – one handful
1 cup red wine

• Core and seed tomatoes, then dice and set aside. (No need to peel!)
• Chop onions in food processor – may have to do in batches.
• Heat olive oil in Dutch oven. Add onions and any juice there is in food processor.
• Press garlic pieces directly into pot.
• Cook 5-7 minutes.
• Add tomatoes, salt and pepper.
• Chop basil and oregano in food processor. Add to tomatoes along with red wine.
• Cook on low heat for one hour.
• Can puree sauce in blender for a finer consistency- if desired.