Week of 12/25/2000

Seared Salmon with Balsamic Glaze
A tangy glaze brings out the sweetness of this crisp-crusted salmon. Quick to make, only 15 minutes start to finish!

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 Tbls. fresh lemon juice
4 tsp. packed light brown sugar
4 (6-oz) center-cut salmon fillets
2 tsp. olive oil

Stir together vinegar, water, lemon juice and brown sugar. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Increase heat to high and sear salmon, skin sides up until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3-4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon. Serves 4.

Easy Chutney-Cheese Ball
Make this a part of your New Year’s celebration...

2 (8 oz) packages cream cheese, softened
1 (9 oz) jar hot mango chutney
1/2 tsp. curry powder
1/2 tsp. dry mustard
2/3 cup toasted, sliced almonds
Assorted crackers

Stir together first 4 ingredients until blended. Shape into a ball, and chill 30 minutes. Roll in almonds. Serve with crackers.

Caramel-Apple Cobbler with Bourbon-Pecan Ice Cream

1/2 cup butter
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 Tbls. lemon juice
1 (15 oz.) package refrigerated piecrusts

Ice Cream
2 pints homemade-style vanilla ice cream, softened
(Breyer’s and Edy’s were tested with this recipe)
1 cup chopped toasted pecans
1/4 cup bourbon (may use rum, if you wish)

Cobbler: Melt butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2 quart baking dish.

Roll each piecrust to press out fold lines; cut into 1/2 inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet.
Bake remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425û for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream. Serves 8.

Ice Cream: Stir together all ingredients; freeze 4 hours.