Smoked salmon waffle with sour cream and caviar

Serves 8

- 4 cups all-purpose flour
- 2 tablespoons baking soda
- 1 teaspoon salt
- 6 eggs, separated
- 3 cups milk
- ½ cup melted butter
- 4 ounces smoked salmon, cut in small dices
- ¼ cup minced green onions

In a large bowl, sift together the dry ingredients.
In a separate bow, whip the egg yolks and add the milk.
Fold the dry ingredients into the egg yolks mixture.
Add the melted butter and mix well.
Beat the egg whites untill stiff and fold into the batter.
Carefully fold in the smoked salmon and green onions.
Bake in a heated waffle iron.

Top with caviar and sour cream.

BON APPETIT

Mussels with cilantro and curry

Serves 8

- 5 pounds mussels
- 2 medium-size Spanish onions, finely diced
- 5 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorn
- 1½ cups good dry white  wine
- ½ cup water
- 3 bay leaves
- 1 bunch cilantro, coarsely chopped
- 8 thin slices French bread
- 2 tablespoons olive oil
- 1 teaspoon paprika

Wash and debeard the mussels.
In a large pot, cook the onions and the garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorn and drained mussels.
Stir to coat the shells.
Pour in the wine, water and add bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open.
Arrange the cooked mussels inside heated soup bowls, and pour the strained stock over all.
Garnish with toasted French bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT

Russian dressing

This is a reduced-calorie, lower-fat version of a classic russian dressing. Serve on leafy greens, as dip with raw vegetables, or as a spread on meat, poultry and cheese sandwiches.

Makes 2 cups

- 2/3 cup reduced-calorie mayonnaise
- 2/3 cup lowfat plain yogurt
- 1/3 cup chili sauce
- 2 tablespoons finely chopped sweet green pepper
- 2 tablespoons finely chopped pimiento
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- ¼ teaspoon of each, salt and pepper

In a bowl, whisk all ingredients together.

BON APPETIT

Blueberry Slump

2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

BON APPETIT

Guacamole-Goat Cheese Toasts

Ingredients

• 2 ripe avocados
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
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• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds
• 2 tablespoons olive oil
• 1 plum tomato, seeded and finely chopped
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Preparation

 Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 375°. Finely chop tomatillo.

 Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

 Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

BON APPETIT

Oven-Baked Pork Butt

Serve it on buns with the barbecue sauce.


1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub

Preheat oven to 350°.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.
Let stand 15 minutes.
Shred pork with 2 forks.

BON APPETIT

Sweet-and-Tangy Tomato Barbecue Sauce

1 cup ketchup

1/3 cup apple cider vinegar

1/4 cup firmly packed light brown sugar

1 tablespoon onion powder

1 tablespoon chili powder

2 tablespoons tomato paste

1 1/2 tablespoons dark molasses

2 teaspoons freshly ground pepper

Bring ketchup, 1 cup water, vinegar, brown sugar, onion powder, chili powder, tomato paste, molasses, and freshly ground pepper to a boil in a large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator up to 1 week.

BON APPETIT