“BBQ Salmon Strata”
Ingredients

10″ round pyrex dish sprayed with Pam
6 large slices or 12 regular sized slices massa dolce bread (sweet egg bread)
3/4 cup winnipeg style cream cheese
1/2 pound bar-b-que salmon tips
dill fresh or dried
2 green onions, minced
4 eggs
2 teaspoon dijon mustard
2 cups milk
salt & pepper
1/2 cup grated swiss cheese

Make the night before and remove from the fridge 1/2 hour before baking. 1 Hour total cooking time. 325 degrees covered for 1/2 hour; uncover for another 1/2 hour.

Make sandwiches of cream cheese, dill, green onion, and salmon. Depending on bread size, slice into 2’s and 3’s and lay, end-down, in the dish. Beat together eggs, mustard, milk, salt & pepper and pour over top. Sprinkle with swiss cheese and refrigerate over night.

“Raspberry Beurre Blanc Sauce”

Ingredients

2 shallots, finely diced
1 cup white wine
2 sprig of fresh dill or tarragon or 1/2 teaspoon dried dill weed or tarragon
1 cup creme fraiche or whipping cream
2 Tablespoons seedless red raspberry jam
2 cubes unsalted butter (1/2 pound) – keep cold until ready to use.
1 pint red raspberries (fresh or frozen)
2 Tablespoons fresh dill or tarragon, leaves only, finely chopped or 1 teaspoon dried dill weed or tarragon Put shallots in heavy sauce pan with wine and herbs. Boil over medium heat until the liquid is reduced to 1 tablespoon or less. Be careful to avoid boiling dry!

Add creme fraiche or whipping cream and continue to boil to reduce by 1/2. Remove sprigs if you used fresh herbs. Add raspberry jam and whisk into cream mixture. Cut butter into Tablespoon-size slices and over very low heat whisk the butter into the cream one Tablespoon at a time, allowing each slice to melt into the sauce. Continue until all butter is incorporated into sauce. Add 1/2 of raspberries and whisk in. Add herbs and whisk in. Keep over very low heat until ready to serve. (If sauce gets too hot, the butter will start to melt out. If this happens, add 1 tablespoon of cold butter and whisk in to rebind sauce).

Just before serving, add remaining raspberries and gently stir in. Serve over salmon, swordfish, or any firm white fish. YUM!

Note: You can buy creme fraiche in a gourmet deli or you can make your own.

Crab Artichoke Dip

Ingredients
1#, Cream Cheese
1 cp. Mayonnaise
1 cp. Sour Cream
2 ea. (14 oz. can) Artichokes, quartered
1#, Special Crab Meat
2 cp. Fontina Cheese, shredded
1 cp. Pepper Jack Cheese, shredded
6 ea. Scallions, thinly sliced
2 Tbsp. Worcestershire Sauce
TT, Kosher Salt
TT, Black Pepper, fresh ground

Method
In large bowl, combine cream cheese, mayonnaise and sour cream.
Fold in artichokes, crab meat, 1 cup fontina cheese, pepper jack cheese, scallions, Worcestershire sauce, salt and pepper.
Spoon mixture into a lightly oiled pan, sprinkle remaining cup of Fontina cheese over top and bake in a 400° oven until hot throughout and golden.
Serve immediately with crispy pita chips.