FIGS STUFFED W/PROSCIUTTO & SMOKED CHEESE

This Mediterranean inspired appetizer is perfect for any summer party.

Although dried figs can be used, fresh figs are indescriably good!

ORANGE-MISO MARINATED HALIBUT

1 orange, juiced

2 tbsp white miso paste *

1 tbsp soy sauce

1 tsp Thai chile sauce *

1 lb halibut fillets

1/2 tsp cornstarch

1 tsp water

Combine orange juice through pepper sauce. Place halibut fillets and marinade in sealable plastic bag. Marinade 8-12 hours.

Prepare grill. Remove fish from marinade. Pour marinade into a small saucepan. Cook the halibut, skin side down over hot coals. Turn once when almost cooked. Fish is done when it flakes easily with a fork. Remove from grill.

In the meantime, bring marinade to a low boil. Combine cornstarch with water, add to marinade and cook until thickened, about 1 minute.

Top the fillets with the sauce.

Yields 4 servings

* White miso paste and Thai chile sauce are available at Asian markets. I highly recommend HMart at 2751 South Parker Rd Aurora, CO 80014 - (303) 745-4592. They are a great source for all sorts of fresh produce and seafood as well.

COLD POACHED SALMON W/FENNEL-PEPPER RELISH

Relish:

3/4 c finely chopped fennel

3/4 c finely chopped red pepper

1/4 c finely chopped onion

3 tbsp white wine vinegar

1 tbsp finely chopped fresh tarragon

or 1 tsp dried tarragon

1 tbsp sugar

2 tsp capers

1/4 tsp salt

Salmon:

1 c chopped onion

1/2 c chopped carrot

1/3 c chopped celery

2 c seafood broth or clam juice

12 oz dark ale

1 bay leaf

4 lbs salmon fillet

To prepare relish, combine ingredients, stirring well. Cover and chill.

To prepare salmon, combine onion through bay in a Dutch oven, bring to a boil. Reduce heat, cover and simmer 20 minutes. Strain liquid and discard the solids.Return the liquid to pan; bring to a simmer. Add salmon, cover and cook 5 minutes. Remove from heat, let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid.

Serve relish over salmon.

Yields 8 servings

Nutrition:

Calories 338 Carbohydrates 12.7 g

Fat 13.2 g Fiber 1.3 g

Cholesterol 88 mg Protein 37.3 g

Sodium 315 mg

I wanted a dish to serve at a party so I used a large salmon fillet weighing 6.7 lbs. The challenge was in finding a pan large enough to accommodate the fillet. I used a broiler sheet, covered it with foil and placed it over three burners on the cooktop. (My cooktop is configured with 5 burners – one in the center and two on either side.) The cooking time increased from 5 minutes to 20 minutes.

Almond Mocha Muffins

1 cup flour
1 cup whole wheat flour
2/3 cup + 2 tsp raw sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp instant coffee
2 tbsp Dutch-process cocoa
3 tbsp butter, chilled & cut into small pieces
1 cup sliced almonds
1 cup plain, fat-free yogurt
1/4 cup fat-free milk

Preheat oven to 400° F. Coat 12 muffin cups with cooking spray.
In a mixing bowl, combine flours, 2/3 cup sugar, baking powder, baking soda, salt coffee and cocoa. Cut in butter, until mixture resembles coarse meal.
Add sliced almonds.
In a separate bowl combine yogurt and milk. Add to flour mixture, stirring until dry ingredients are just moistened.
Fill muffin cups with 1/4 cup batter. Sprinkle with remaining 2 tsp sugar.
Bake 18 minutes until an inserted toothpick comes out clean.

Yields 12 muffins

Nutritional Information

Calories 175 Carbohydrates 21 g
Fat 9 g Fiber 4 g
Cholesterol 10 mg Protein 6 g
Sodium 190mg

©Donna Detter, 2009

Molasses Cookies

1 cup packed dark brown sugar

1/2 cup vegetable shortening

1/2 cup molasses

1 large egg

2-1/4 cups flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/4 tsp salt

1/2 cup water

1/4 cup granulated sugar

Cooking spray

Combine brown sugar & shortening in a large bowl; beat at medium speed until light and fluffy. Add molasses & egg; beat well. Combine flour through salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until just blended. Cover; freeze 1 hour.

Preheat oven to 375°.
Place water in a small bowl. Place sugar in another. Lightly coat hands with cooking spray. Shape dough into 1" balls. Dip top into water; dip wet side into sugar. Place balls, sugar side up, 1.5" apart on baking tray coated with cooking spray. Bake for 8 minutes. Remove from pans; cool on wire racks.

Yields 4 dozen cookies

NUTRITIONAL ANALYSIS: Calories - 66 Fat - 2 g Cholesterol - 4 mg Sodium - 67 mg Carbohydrates - 11.8 g Fiber - .2 g Protein - .7 g

ARTISAN BREADS: Orange-Spiced Fruit Bread

This fragrant bread does triple duty as a dessert, a snack, or a fine accompaniment to tea

14 servings - $8.99

ARTISAN BREADS: Crunchy Corn & Millet Bread

This loaf's mild corn flavor goes well with stews, chowders and Tex-Mex dishes

14 servings - $14.99