The house chum Mookie was on board with dinner and hanging out and a bit of intense pool playing this past Saturday night, and our menu included pan-seared salmon croquettes, served with the consistently spot-on homemade garlic-chili-lime aïoli. Roasted broccoli florets, shaken up with olive oil and salt and fresh-cracked pepper, helped balance out the plate.
I had some dessert when we were ready for it later: eggnog tres leches cake, coming in just under the wire before the holiday season completely closes up shop. This year I've had a bit more trouble getting the sponge cake just right, and I did end up with a sunken middle. But all the flavors are there, making this one a true highlight of Christmastime. One variation that night: a gesture toward stabilized whipped cream with a simple shortcut method I only came across that afternoon, and it gave the topping a nice new slant.
Adapted from "Salmon Burgers" (p. 396) and "Herb Sauce" (p. 395), from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003).
"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.
"Eggnog Tres Leches Cake," from Michele Feuerborn of FlavorMosaic.com. [Published 13 December 2015]
"Stabilized Whipped Cream," from Alyssa Rivers of TheRecipeCritic.com. [Published 02 November 2023]
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