serious entertaining

This spread is made with smoked and steamed salmon, butter, and shallots. It's a great appetizer spread on rounds of baguette.

Salmon Rillette Recipe

salmon fillet,

Pernod

salt, divided

pepper, divided

unsalted butter,

shallots

creme fraiche

smoked salmon, diced

lemon juice

olive oil

egg yolks,

chives

Gaguette,

Place salmon in a shallow baking dish. Sprinkle with 1 tablespoon Pernod, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Turn fish over and repeat on other side. Cover baking sheet and let rest in refrigerator for 1 hour. 

Fill bottom of a steamer with water and bring to a simmer. Place salmon in steamer, cover, and steam until medium rare, about 5 minutes. Remove salmon and let rest on a plate. 

Place 1 tablespoon butter in a small saucepan over medium heat. When butter is melted, add shallots and 1/4 teaspoon salt and sauté until soft, 5 minutes. 

In a small bowl, whisk 7 tablespoons butter until smooth and creamy. Stir in creme fraiche. 

Place cooked salmon in a large bowl and lightly break it up with a fork. Add smoked salmon, shallots, lemon juice, olive oil, egg yolks, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine. 

Stir in butter until smooth. Place mixture in 2 glass serving bowls. Cover and refrigerate for one hour. 

Make clarified butter by melting the remaining 1 stick butter in a small saucepan over medium heat, making sure not to let it brown. Take off heat and let rest 5 minutes. Use a spoon to remove white foam which will have collected on top. Carefully pour off the clear yellowish liquid, and leave solids at the bottom. 

Take rillettes from refrigerator and pour 1/4th inch layer of clarified butter over top of the rillettes to seal. Cover bowls and refrigerate for up to one week. To serve, spread on pieces of baguette and sprinkle with chives. 

These French cheese puffs are made with deliciously stinky Gruyère.

Goug&#232;res Recipe

water

milk

unsalted butter, diced

black pepper

salt

flour

eggs

cheese

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

In a medium saucepan, whisk together water, milk, butter, pepper, and salt. Bring mixture to a boil. 

Add flour and immediately stir mixture with a wooden spoon until dough forms a ball that pulls away from sides of pan. 

Remove dough from heat and let cool for 2 minutes. Add first egg and beat until well combined. Add second egg and beat until well combined. Stir in 1/2 cup cheese. 

Place dough in a pastry bag with a 1/2 inch top and pipe dough into 1 1/2 inch rounds on baking sheet. Sprinkle balls with remaining cheese. Bake until golden, about 25 minutes. 

Clam chowder is one of those dishes for which there are a hundred different versions, though everyone will tell you that theirs is the only legitimate one. Cream or milk? Carrots and celery or only potatoes? Bay leaf? Flour? And...

Clam Chowder Recipe

Three 8-ounce bottles clam juice

starchy potatoes (such as Idaho

bacon,

butter

bay leaf

large onion, chopped (about 1 1/2 cups)

heavy cream

paprika

Salt and pepper

parsley, chopped (optional)

Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes. 

In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes. 

Stir in flour and whisk constantly until roux has thickened, about two minutes. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.

This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.

Tomato Avgolemono Soup Recipe

celery,

vegetable stock

plum tomatoes

dry white wine

cinnamon

bay leaves

basmati rice

parsley

Salt

Pepper

In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about 8 minutes. 

Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil. Add wine, cinnamon, and bay leaves. 

Reduce heat, cover pot, and simmer for 45 minutes. 

Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper. 

In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice. 

Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously. 

Pour egg mixture into soup pot and stir to combine. Serve immediately. 

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Salmon Rillette Recipe

Gougères Recipe

Clam Chowder Recipe

Tomato Avgolemono Soup Recipe

Top 4 serious entertaining recipes from across the web

The most viewed serious entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Rillette Recipe

Goug&#232;res Recipe

Clam Chowder Recipe

Tomato Avgolemono Soup Recipe

The most viewed serious entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Gougères Recipe