This post was sponsored by Orca Bay, though all opinions are my own.
Merry Fishmas! I have the final recipe for the Feast of the Seven Fishes!
I used one of my favorite fish from Orca Bay, the Alaska Sockeye Salmon. I lived in Alaska for a few years, in fact both Bunny and Fox were born there. It was so nice getting to enjoy the fresh Seafood while living there, and now, the next best thing is being able to order Seafood from Orca Bay as they offer flash frozen fish. (The only way to go when having frozen Seafood!)
We love retro themed things in our house, and a fun way to bring that style to the table at the Holidays is this Retro Salmon Mousse. I got my mold at a thrift shop and consistently see them available so I know that you will be able to score one for yourself as well! (Typically for around $3-$5)
This recipe has a few more ingredients and steps than the other Fishmas recipes I have posted, but they are easy, and this kitschy crowd pleaser is worth it!
Here is what you will need.
Would you look at that? How beautiful is the Sockeye? Just look at it!
To start this fun adventure, you are going to Poach your Salmon. I did mine for only a few minutes, skin side down so the skin was nice and Poached and there was still some yummy pieces withe bright beautiful color.
For Poaching, take a small pan and line the bottom with half of your fresh Dill, and your Lemon slices. These are going to be an aromatic platform for your Salmon, so that your Salmon is gently and effectively steamed. Next, slowly pour in your White Wine and your Water, and heat over medium high heat until your Salmon is cooked to your liking. (Though please do not overcook, you want the flavors to shine through!)
Take your Salmon and lightly chop in your Food Processor or Blender. Not a puree, just a chop job so you have good little chunks and flakes of Salmon.
Grease your Fish Mold and set aside. Place your Gelatin in a bowl, and soften with the 1/4 cup of Cold Water, then add your 1/2 cup of Boiling Water, stirring well until the Gelatin has dissolved.
Whisk in your Mayonnaise, Sour Cream, Lemon Juice, other 1/2 of Dill, and Salt (to taste).
Stir in your Salmon, and then fold in your Whipped Cream.
Pour your creamy dreamy mixture into your Fish Mold! Chill in fridge for at least two hours, or even overnight if you want to make this the day ahead of your Holiday Party!
To unmold, warm the bottom of the mold with a little warm water. Hold your platter over the mold and invert onto your platter. Make certain that your plate is centered with where you want your Salmon Mousse to be, or you get the look of a Salmon Mousse swimming upstream like I did. (If something goes terribly awry, you have the option of stirring up your Mousse and placing it in ramekins or a decorative bowl and no one has to know! ;) Your guests can scoop Mousse right from the platter or bowls, or you can pre make pretty plates with the Salmon Mousse on Crackers. However you serve it, this will be a favorite! We all love it here at our house!
I hope that you love this, and I hope that you have enjoyed all Seven Nights of Fish with me! Merry Fishmas!
This post was Sponsored by Orca Bay, however all opinions in this post are my own.
OH MY GOSH THIS COD! Darlings! Here I am with dish 6 for you out of the 7 for my Feast of the Seven Fishes series.
Cod is a soft, naturally buttery white fish. Orca Bay beautifully prepares and packages up this wonderful, Wild Caught Cod for you and delivers it right to you with Seafood Direct, yeah! I am so obsessed.
I thought that the perfect accompaniment to something as simple as Cod would be Brown Butter. There is no specialty shopping needed for brown butter-simply sautee the butter in your pan beforehand a couple of extra minutes until it turns from its natural pale hue to a deeper, rich brown. This gives a nice flavor enhancement, very simple, delicious, and still child friendly.
All you need for this easy peasy loved by children Brown Butter Cod is
Take your Green Beans, and trim ends off if necessary. Set a pot of salted water on to boil, and then add your Green Beans, cooking until they are at your desired crispness. Strain, and set aside on your plate or platter.
I took a good filet knife and cut my Cod up into cubes. Well, it would be cubes if I was a master with my kitchen knives, but basically my pieces resembles cubes. ;) Cut your Cod cubes while your 1/4 of butter is browning in your pan.
Toss your Cod into your pan. They will start to get nice and golden on one side right away, gently stir your Cod after a minute, and then repeat, making sure to get all sides, and do not overcook-this process only takes a few minutes until perfection, and you want your Cod to remain soft and buttery.
Guess what?!? That is it! At this point I had Bunny and Fox once again talking about how good the kitchen smelled and is it time yet?
Plate your Cod over your Green Beans and serve up your smiles! Someone at our house took the whole platter!
See you tomorrow for a final dish that has an overload of retro charm ;)
Vera Bradley pencils and Bando notebook available in multiple stores :)
This post was Sponsored by Orca Bay, though as always, you can count on my opinions being my own.
Hello, Darlings! I have recipe 4 of 7 of my Feast of the Seven Fishes series. This one would make a lovely appetizer at the start of your Holiday meal, or would also be nice served a little later with some nice Chardonnay. I used Orca Bay Golden Crab to make a stunning and simple Golden Crab Flatbread.
You can order Seafood Direct right from there website and it will be delivered right to you!
Golden Crab has a wonderful, buttery texture. So yummy!
I have two secrets for you. 1.) This dish takes almost no work aside from shelling the Golden Crab. 2.) Bunny and I snuck into the kitchen before the boys and stuffed ourselves on this Crab Flatbread. Ssshhhh......
Here is all that you need:
The only work you need to do with your Golden Crab is thaw it out, I did so in my fridge overnight, and then shell using your kitchen sheers. (At this point I am a pro at this and the process only takes me a few minutes!) I say take your time if you want, play your favorite music and enjoy the process.
Pre Heat your Oven to 400 degrees.
Roll out your flatbread onto a baking sheet.
Trim your Asparagus to your desired length, and saute over medium until it reaches just about your preferred softness/texture, keeping in mind that these babies will be going in the oven.
Spread your Sauce onto your Flatbread. I use the back of a ladle to spread my sauce, I saw the method being used on pizza sauce once as a kid and it stuck with me.
All you have left to do is sprinkle your Asparagus and Crab pieces on generously over your Flatbread! Fun!
Bake in your oven for 15 minutes until the edges of your flatbread are golden, crispy, and bubbly! Slice however you like, and serve! Or....eat in secret. ;)
This Seafood post was Sponsored by Orca Bay Seafoods, though you can count on my opinions being my own.
Dungeness Crab, called Dungie among hard core seafood fans, is a delicious must try. It is excellent served stand alone, or in a simple dish like my Crab Cakes.
These crab cakes are special because they are both Gluten Free and Dairy Free. I did promise my Facebook Friends and Family that I would be having some dishes that were rich and creamy and on the Naughty List and some healthy dishes on the Nice List! Bonus, they are ultra child friendly(I could not only not get photos of them eating the crab cakes due to hyper speed eating, but also the whole batch lasted maybe 5 minutes)
The ingredient list is super short:
I love how easy Orca Bay makes everything for me! They deliver to me with Seafood Direct, and the Dungeness Crab comes already cooked! All I have to do is thaw, and take out my kitchen sheers to cut open my Crab. How pretty is this Dungie?!?
Here is how this delicious Crab meat looked after I freed it from the shells, and it was ready to get turned into Crab Cakes.
Once you have your Crab ready, Pre Heat your oven to 400 degrees, get your baking sheet out and pre grease it.
Take your Just Mayo and Whisk it in a bowl with your Egg and your Mustard.
Once this is well mixed, gently fold in your Crab.
Next, take a large spoon and spoon your mixture onto your baking sheet in heaps. Because we are not using the traditional breadcrumbs to bind our Crab Cakes, the texture will be a little different, both in the batter and the final product. This ends up being in your favor, flavor wise, as you end up with way more Crab in your Crab Cakes and way less filler. WIN!
Place in the oven and bake for 15 minutes, until crispy and golden brown on the outside! I suggest putting on some good music and having a 15 minute dance party while you wait!
Plate however you like! You can add lemon wedges, you can accompany with your favorite vegetable, or do stand alone with a dipping sauce. If you like it saucy, I suggest mixing your Mayo with a little Red Curry, or a dash of Truffle Oil. We plated ours with peeled Carrots, Avocado, and Radishes.
Both Bunny and Fox did come running out while the Crab Cakes were still baking to tell me how good they smelled! I had just enough time to take both of these photos of Bunny before the Crab Cakes were demolished and I had to fight to save my own!
This post was sponsored by Orca Bay, but as always, you can count on my promise that all opinions stated are my own
My two pajama'd cuties are not feeling well today, but they still wanted to say Hi to the Darling Readers and be in a shot with the Mahi Mahi! (and they insisted on wearing their new Christmas hats that they were sent from our favorite New Yorker, Laure)
Today as a part of the Feast of the Seven Fishes series, I created Fig Balsamic Mahi over a bed of Spring Greens. This is a very easy, quite quick to cook (I love alliteration) recipe. The usage of balsamic may not be favored among those in your family with a much younger palate, but for the more mature palates this is a sassy and special dish.
Why Fish? Besides how much my Family and I Love Seafood, it is a great choice for something Healthy! Orca Bay Seafood is chemical additive free, has no artificial colors, and is trans fat free! Also, I enjoy my free time and do not have a ton of patience, so I love that Orca Bay does all of the prep work on the fish for me. I can simply defrost and go.
Order your own Orca Bay Mahi through Seafood Direct and get it delivered to your door(giving you more time for other fun things!)
Here is all that you need:
You can find Fig Balsamic Vinegar anywhere, I get mine from Home Goods because I will use any excuse to head into that store. ;)
A word on Figs. Whenever possible, use Figs when they are in Season, Summer to Early fall. There is nothing as heavenly as Fine Fresh Figs. When you want to use Figs in a recipe and it is not season, go ahead and get the whole dried Figs. You see in the photograph, I used a diced(right) Fig this time. They are tasty little bits, though the whole dried Figs are better. Next time, because I will be making this again!
Pre Heat your oven to 375 degrees.
Place your Mahi in your oven safe baking dish of choice, and drizzle the Fig Balsamic over it, then sprinkle with your Cherries and Figs.
Set your timer for 9 minutes, and place your Balsamic Fig Mahi into your oven to bake! That is it! You can tell your Mahi is done when it flakes apart easily with a gentle touch of a fork.
Arrange your Spring Greens into a nice bed onto your plate or platter, then arrange your beautifully baked Mahi onto the bed of Greens! That is it! Enjoy your sophisticated looking dinner!
Darlings! I have a new product alert for you! This is something that I like so much that it is not only getting a spot on my Rose Tinted Holiday Gift Guide (get it for the Ladies in your Squad!) but will also be on my January Rose Tinted Healthy You Guide.
Peach Life is a fantastic Woman owned company! I have been speaking with the owner and she told me that Female Empowerment is one of the driving forces behind her company! How much do you love that!?!? The Peach Body Probiotic Vaginal Vitamins are the main product offered, though you can also find some other goodies, Reusable Menstrual Cups among them. (SO much better for your body than tampons!)
This cute video has an excellent break down about the Peach Body Vaginal Vitamins!
This innovative probiotic comes in bottles that can serve you in one of two ways. You can use it as part of your monthly regime(each bottle is a one month supply that you use every 4-5 days) or, if you have a yeast infection or feel a slight imbalance, you can use your supply 6 days in a row to restore your balance. Easy, Fun, Toxin Free, and Vegan!
You can find yours on the Peach Life website, or on Amazon!
If you are an Instagram lover like I am, you can follow the Peach Life Inc on Instagram, and you can follow the Instagram page of the utterly fabulous owner, Luisa!
Happy Monday, my Darlings! It is my favorite day of the week! A fresh start, new to do lists, new perspectives.
Today I have something for you that is more of a method of sharing kindness than a mantra, but hey :) it works.
Who is She, this Her that I suggest you talk to?
She could be the Mama sitting next to you on the bus while you ride to your University. She could be the Facebook friend who you admire but do not actually know (yet?) in person. She could be the long time best friend, or the new neighbor. She may have gone back to school, or started a new writing adventure with a Blog ;). Maybe you are married to Her, maybe she is your Sister, your Aunt, your Mom, or your 4 year old Daughter.
Tell her that you are proud of her, tell her she is doing a good job, tell her that you See her.
She probably does not hear that nearly enough, if she even hears it at all. It will put a smile in her heart, and I believe that giving other people a reason to smile is always a fantastic Monday, or any day.
This post was sponsored by Orca Bay, however you can count on all opinions being my own
Darlings, I have a creamy, dreamy, sweet and savory dish for you today as dish 2 of 7 of my Feast of the Seven Fishes series!
Honeyed Pasta with Orca Bay King Crab legs!
This creamy pasta sauce recipe is a longstanding favorite of mine to cook for friends. I developed this recipe in 2000 and used to love to cook it for my lovely and kind friend Michele, a recipe she still loves today. Come on over, Michele and I will cook for you!
I gave this recipe a super boost by deciding to add King Crab to make it ultra rich and decadent. Crab is absolutely what this recipe has been missing!
This King Crab is, of course, Wild Caught using sustainable practices. I love how easy to prepare it is-you can thaw and heat your preferred method! You can order this from Orca Bay and have it delivered directly to your door!
I thawed in the fridge overnight so that my King Crab was ready to go, and I got my ingredients ready for cooking!
I think there are a few different 'best' methods to opening crab, I will share mine with you. I simply use my kitchen shears, and starting at the bottom of each crab leg, going along the smooth white underside, I cut right down the middle. I slide the meat out, using a fork when needed. Here is what I ended up with:
You will be making the sauce first; your sauce needs extra time to sit and thicken.
Toss your Butter and your Shallot into a pan, and sautee over medium heat, stirring often. When your Shallots have softened and turned translucent, add in your White Wine and sprig of Rosemary.
Let simmer for several minutes so that your White Wine cooks out and gives you all of the beautiful flavor and none of the intoxicating properties. ;)
Stir in your honey and continue to simmer while gently stirring for about 7 minutes. Yes, it is a large amount of honey. You will love it! I use honey a lot in my daily life, it is delicious but also healing. I cook with it, I have a cough syrup that I make with it, I use it in beauty recipes. I do recommend that you buy only local honey-you are supporting your local bee farmers and bee colonies, and also helping to keep yourself healthy and guard against allergies.
Add in your cream and stir well to incorporate. I had to snap a photo at this step because the pretty look reminded me of the stone agate.
Continue to simmer and stir for the next 20 minutes. Like most fabulous sauces, this one takes time and care. Turn off heat, and let sit for several more minutes to thicken.
Put water in a large pot on your stove and bring to a boil for your chosen pasta at this point, cooking to a nice al dente texture. Strain, and stir some butter or olive oil to keep your pasta beautifully slippery as it waits to be served.
Fold your King Crab into your Honeyed Cream Sauce.
It is now time to plate this beautiful Crab dish! Plate your pasta, and spoon your King Crab and Honeyed Cream over, and serve!
This was another sensation at the table! We do love good meals, Especially good SEAFOOD meals, but one of the best parts of getting your family to sit down together at the table is the conversations. I hope that you are able to have some fun conversations with your Family this holiday season and always. Please let me know your thoughts if you try this recipe!
This post was Sponsored by Orca Bay Seafoods. As always, you can count on my promise that all opinions are my own.
Hello, my darlings! I have some decadent treats for you during the next 7 days to help you with your Holiday menu planning.
Every Christmas Eve, I love to cook my version of the Feast of the Seven Fishes. You may be familiar with the Feast of the Seven Fishes if you are Italian, Catholic, or a fabulous Jet Setter. There is a lot of debate as to the origin of the Feast and the reasoning behind the number Seven. Sometimes, like a lot of other people, I cook more dishes than Seven. All I know for certain is, Seafood is DELICIOUS.
To help you out, I am presenting some of my favorite new and old recipes over the next Seven Days so you have plenty of time to order directly from Orca Bay, and shop for your other ingredients. (Yes, yes it is to help myself out by testing and getting to enjoy extra deliciousness too. Guilty!)
You can order Seafood Direct from Orca Bay and save yourself time (and lines!) it gets delivered right to your front door!
Today's recipe is for Salmon en Croûte. En Croûte is just the fancy, french way to say in a pastry crust. Wellington is also appropriate. ;)
For this recipe, I used Orca Bay's Pink Salmon Fillets. These, like all of their products, are Wild Caught. They are an incredibly philanthropic company(oh lordy, if you know me, you know my passion for causes.) and they have a little piece of my heart.
I wrote this recipe calling for one pretty glass of wine, but if you are feeling sassy, make it two-one for the sautee pan and one for yourself! I had mine while the Salmon en Croûte baked!
Put on your prettiest apron, and if you do not own one yet,order yourself one right now! Thank me later, Darling!
Pre Heat your oven to 375 degrees.
In your favorite sautee pan, toss in your Chopped Red Onion with a few pats of your butter, and sautee over medium high heat until your onions are translucent. This step is important and you need to babysit your onions. I use a rubber spatula or rubber spoon for this type of thing, wooden is also nice, the important part is to keep your eye on it and give a nice stir often. You do not want over cooked, brown onions, or onions that still have the crispy crunch to them. (Mama Tip-Children do not seem to mind onions when they are cooked to a beautiful softness. It's the crunch that gets to them)
Once your gorgeous Onions are nice and translucent, add in your cup of Wine! Doesn't that smell nice?!? Cook the Wine down for a couple of minutes, and then you may add in your Spinach, and if desired, more Butter. Stir Spinach, Sage and Onions, and when the Spinach has cooked (you will note it has shrunk and there is a color change) turn off the heat, and fold in your Goat Cheese and Himalayan Salt to taste.
Next, roll out your Puff Pastry sheets on a lightly floured surface. I rolled mine out and cut both sheets in half so that my 4 pieces were ready.
There are two beautiful fillets in the package of Pink Salmon Fillets, I cut both of mine in half with a good fillet knife to have four beautiful pieces.
Are you getting excited yet? Here comes some fun! You can now take each Pink Salmon Fillet, and place it in the middle of each of the Puff Pastry pieces.
Spoon your Spinach and Goat Cheese mixture onto the top of each piece of Pink Salmon, you can do a modest amount or a generous heap.
Crack open your egg, place it in a small bowl, add a teaspoon of water, and whisk. Brush this mixture onto the edges of your pastry piece. Ideally you want to use a fantastic silicone brush that is designed for this purpose. In a pinch, go ahead and use a small, wide, soft bristled (BRAND NEW) paint brush. It works quite well, I promise!
Fold first two edges of your pastry over themselves and the salmon, and then the other two.
Brush the extra portions of pastry that are on the sides with your egg wash as well, and fold them over as well.
Flip your Salmon en Croûte over, you are now ready to gently cut a beautiful criss cross pattern onto your top. Take a sharp tipped knife, and gently cut first in one diagonal direction and then another.
Brush the tops with your egg wash, place all of your beautiful babies on a baking sheet lined with parchment paper, and place in your oven to bake for about 25 minutes. Keep an eye out, you will know that they are ready because your pastry will be puffed up and a beautiful golden brown color. Remove from your oven, plate, and Enjoy!
Darlings...oh my goodness this was terrific. I hope that you enjoy it as much as we did!
Fox was over the moon when he learned that there were two of his favorites inside of this pasty-Salmon AND Goat Cheese!
Bunny says that Seafood makes people pretty, maybe that's her secret ;)
We had a lot of fun sitting at the table eating the Salmon en Croûte.
I had a neat conversation with the children about the times they went fishing in Alaska with their Grandparents, catching Rainbow Trout on one adventure, and King Salmon on another. What a life!