Smoked Salmon Mousse & Arugula Napoleon

The weekend is the perfect time to try a new recipe.  Today we're sharing a recipe with one of my FAVORITE ingredients, smoked salmon!  This recipe is compliments of our fab Food Contributor, Brooke Fedigan of Be Fed Again blog. This smoked salmon dish looks so elegant and is perfect for impressing your guests at your next get-together!  Enjoy!

Smoked Salmon Mousse & Arugula Napoleon

INGREDIENTS:

• 2 (9x10 inch) sheets frozen puff pastry, thawed and cut into 12 (3 by 5 inch) rectangles
• 1/2 pound thinly sliced smoked salmon
• 1 cup sour cream
• 2 Tablespoons mascarpone cheese
• 1/4 teaspoon hot sauce
• 1/4 cup finely chopped scallion
• 1 cup heavy cream
• parsley leaves for garnish

FOR THE PUFF PASTRY: 

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.  Line 2 baking sheets with parchment paper.

Place the pastry rectangles on the prepared baking sheets. Cover the pastry with another sheet of parchment paper and place another baking sheet on top for weight.  Bake for 25 minutes until golden.  Remove the top baking sheet and parchment paper.  Set aside to cool.

FOR THE SMOKED SALMON MOUSSE:  

In a food processor blend together the smoked salmon, sour cream, mascarpone cheese, hot sauce, scallion and salt and pepper to taste.  Blend the mixture until it is combined well and is smooth.  Transfer to a clean bowl. 

In a large bowl, beat the heavy cream until it holds stiff peaks.  Add to salmon mixture, and carefully fold in until incorporated.  Transfer, very carefully trying not to deflate the mousse, to a pastry bag.

Spread a very thin layer of mousse on puff pastry to use as a "glue" for the arugula.  

Place arugula on pastry.   Pipe mousse on arugula layer. Top with another puff pastry and repeat process.  Top with third puff pastry.  Pipe a dollop of mousse on top of Napoleon, and garnish with a leaf of parsley.  

Served here with steamed asparagus and a parmesan crisp. This meal is savory and delicious. Give it a try!

Smoked Salmon Mousse & Arugula Napoleon

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A Recipe for Watermelon Limeade

Brooke of Be Fed Again is back this week with another great recipe for us!  Just in time for Summer, it's a simple recipe for Watermelon Limeade.  Perfect for a backyard barbecue with the family!  Stop by the twitter or facebook page and let us know if you try this recipe out.  Enjoy!

WATERMELON LIMEADE

Ingredients:

7 cups watermelon cut into chunks

3/4 cup fresh lime juice

2 Tablespoons plus 1 teaspoon simple syrup (how to make simple syrup)

Put watermelon chunks into food processor and process until mixture looks soupy.  

Place a strainer over an empty bowl.  Pour watermelon mixture into strainer, and strain out all of the juices, pressing on the solids.  You should have 4 cups of strained watermelon juice.  Discard the solids.

Stir in lime juice and simple syrup.

Serve over ice and garnish with fresh limes, watermelon, and a mint leaf.

If you missed Brooke's recipe for orange-cranberry scones, it's a great one to go back and check out.  See you all on Friday!

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A Global Recipe: Korean-Style Beef Short Ribs

Today I'm pleased to formally introduce the amazingly talented Brooke Fedigan of Be Fed Again blog as the new Food Contributor for Interiors by Jacquin.  Brooke will share one of her many well-executed recipes with us once a month.  So, since you'll be hearing a lot more from Brooke, I thought it would be proper to give her a full introduction! 

Be Fed Again blog features home renovation projects that Brooke undertakes all with a dash of humor and humility! Cooking is one of Brooke's favorite releases, so she includes recipes for her favorite dishes amongst the many goodies on her blog.  So, here's a bit about Be Fed Again from the perspective of Brooke Fedigan along with a delicious recipe for Slow Cooked Korean-Style Short Ribs...

My name is Brooke Fedigan, and I blog over at Be Fed Again.  I am so excited to be working with my friend Jacquin, and posting as a Food Contributor for Interiors by Jacquin.  I cannot wait to share with everyone some of my favorite recipes each month! 

I have always dreamed of living in an old farmhouse.  I love the character of them, and the thought of refurbishing one is an opportunity that I relish.  I consider myself pretty handy.  I am relatively versed on many domestic aspects, and I love preserving all things old, and truly appreciate the heritage.  Below is a taste of two of my upcycling furniture projects that I feature on Be Fed Again. 

(Top) Flea Market Flip, coffee table uncycling project, (Bottom) Ikat Covered Table

Cooking is also my passion.  I am happy to spend hours working on a recipe until it is just right, and share with everyone to enjoy.

Today, I am going to share with you my recipe for: 

SLOW-COOKED KOREAN-STYLE SHORT RIBS

Ingredients:

10 garlic cloves, peeled

1/2 cup soy sauce

1/4 cup brown sugar

1 Tablespoon Hoisin sauce

1 Tablespoon chopped fresh ginger

1 large shallot, diced

2 Tablespoons rice vinegar

2 1/2 cups water

3 pounds English-style beef short ribs, boneless or bone-in, trimmed of external fat

Instructions:

• Put short ribs in the bowl of a slow cooker.  Combine first 7 ingredients in a bowl, then pour over short ribs. Add the water.
• Cover, and cook on high for 3 1/2 hours.  Stir ribs, then cook on low for 3 hours. 
• Remove ribs and put on a plate.  Cover with aluminum foil.  Spoon 2 cups pan juices in a clear glass measuring container (or a fat separator if you have one).  Wait for fat to rise to the top and discard as much fat as possible.  Add 1 Tablespoon of cornstarch and whisk to combine.  Pour gravy into sauce pan and heat, stirring constantly until thickened, 2-3 minutes.
• Pour gravy over short ribs and enjoy.

To see more of Brooke's home renovation transformation, be sure to visit Be Fed Again and don't miss her awesome Quick Tip Friday segment weekly.  Want to try another of Brooke's recipes?  Check out these orange-cranberry scones! 

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Taking You to England with Orange Cranberry Scones - A Recipe

It's been a while since I've featured a delicious, global recipe here on the blog, so today I'm bringing you a sweet treat associated with England's afternoon tea tradition...scones! 

I just love scones and I had the opportunity to try some amazing scones during an afternoon tea at The Tea Room in London's famed Harrods department store.  

Here are a few photos from my 2007 trip to England and my wonderfully memorable afternoon tea at Harrods in London. 

While doing a bit of research I learned that we can thank England for connecting afternoon tea with scones, but it was Scotland that actually invented the scone.  So here's a special "Thank You" to Scotland and England!  Once you try the amazing orange-cranberry scone recipe below, you'll see exactly why this is a thank-able, and oh so delicious baked creation.  

So, without further ado, here is awesome home renovation & food blogger, Brooke of Be Fed Again blog.  

My name is Brooke Fedigan, and I blog over at Be Fed Again.  I am so excited to be working with my friend Jacquin, as a Food Contributor for Interiors by Jacquin. 

Cooking is my passion.  I am happy to spend hours working on a recipe until it is just right, and share with everyone to enjoy.  Today, I am going to share with you my Orange-Cranberry Scone recipe! Read on for this great recipe!

ORANGE-CRANBERRY SCONE

Ingredients:

3 cups all purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 Tablespoon plus 1 teaspoon grated orange peel

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces

1 cup dried cranberries

1 cup buttermilk

1/2 cup plus 1 Tablespoon orange juice

1/4 cup confectioners sugar

Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.  Sift flour, sugar, baking powder, salt and baking soda into large bowl.  Mix in 1 Tablespoon orange peel.  Add butter and mix in with pastry cutter until mixture resembles coarse meal.  Mix in dried cranberries. Gradually add buttermilk and 1 Tablespoon orange juice, tossing with fork until noise clumps form.  Turn dough out onto lightly floured surface.  Knead briefly to bind dough, maybe 4 turns.  Form dough into 1 inch thick rectangle. Cut rectangle in half lengthwise, then cut out squares. Then, cut squares at a diagonal making a triangle.  Transfer wedges to prepared baking sheet, spacing 2 inches apart.  Bake until tops of scones are golden brown, about 25 minutes.

While the scones are baking, make the glaze.  Combine 1/2 cup orange juice, 1 teaspoon grated orange zest and confectioners sugar.  Mix well.

Once scones are golden brown, remove from oven and let stand on baking sheet for 5 minutes.  Spoon orange glaze over each scone and let stand another 5 minutes.  Serve warm or at room temperature.

These are so delicious and can be stored in an air-tight container for up to 4 days.

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