Dining

 

 

 

This Week’s Recipe: Apple Pie ’63
(Adapted from Pillsbury to reduce sugar and increase walnuts)

 

Salmon is delicious to a lot of hungry creatures: humans, bears, eagles, dogs, cats and raccoons. Other predators at different stages of a salmon’s life include large ducks like goosanders and red-breasted mergansers, cormorants, gulls, fish, otters, seals and sharks. 

Salmon filets poached or baked in a flavorful sauce make an excellent contribution to a meal for a crowd. The dish does not take extensive preparation, cooks fairly quickly and makes a nice counterpoint to holiday hams and other meats.

I’ve taken this salmon dish to a few large events recently,

 

The unmistakable influence of the Arab world in New Mexico came as a surprise to me when I was preparing a meal for a special Earth Day event a few years ago—a meal based on the fruits and vegetables in the gardens of “New Spain.” 

Ultimately, it was the fragrant and concentrated flavors of orange blossom essence, rosewater, rose petal syrup and pomegranate molasses in some of the Spanish recipes I found that revealed the depth of the Arabic contributions to that cuisine. 

A book published this fall by the late Juan Estevan Arellano, “Enduring Acequias—Wisdom

 

Are the holiday party invitations rolling in? Are many of them potluck? Are you looking for a flavorful, low-cal appetizer recipe that is gluten-free, dairy-free, can be made ahead of time and has the charm of being red and green? Here’s one! 

Lightly adapted from Eric Akis’ “Everyone Can Cook for Celebrations,” these treats tend to disappear quickly from the table.

Quantity – about 20 pieces

 

 

4 ounces smoked salmon, finely chopped

3