Diamond Fruit
Growers Pears and
Cheese Platter
A stunning platter of
pears and cheeses is a
very compatible marriage
of tastes and textures.
Whether used as an appetizer or dessert, cheeses
ranging from Cheddar,
Gorgonzola, blue or Swiss
to the soft cheeses such
as Camembert or Brie are
a splendid complement to
summer or winter pears.
Be sure the pears are
perfectly ripe. If need be,
a day or two before the
party, put them in a paper
bag at room temperature
with the top folded down.
When they give slightly at
the stem end, they will be
sweet, juicy and flavorful.
To retard browning
(oxidation) of pear slices,
brush the cut surfaces
with a mild solution of
lemon juice and water.
Trapper’s Creek Kippered
Wild King Salmon Caesar Salad
Wild king salmon, also known as Chinook, is the largest
of the Pacific salmon species and is highly prized for its
rich flavor, high oil content and red flesh.
2 large garlic cloves, peeled
5 anchovy fillets (packed in olive oil)
1/2 cup plus 2 tablespoons olive oil
1/2 teaspoon Worcestershire sauce
11/2 teaspoons salt
1/4 teaspoon dry mustard
Generous grating of black pepper
2 tablespoons red wine vinegar
11 raw egg or 1/4 cup egg substitute
Juice of 1 lemon
2 heads romaine lettuce, torn into bite-size pieces
1 cup seasoned croutons
1/4 cup grated Parmesan cheese
8 ounces Trapper’s Creek Kippered Wild King Salmon, flaked*
11. Slice 1 clove of garlic in half and rub it well over
the interior of a large wooden salad bowl.
2. Mash remaining garlic into a paste. Add anchovies
and continue to mash. Drizzle in 2 tablespoons olive oil,
continuing to stir and mash; add Worcestershire sauce,
salt, mustard and pepper. Whisk in vinegar and remaining
olive oil.
3. Drop the egg into the mixture, add lemon juice and
whisk until creamy.
4. Add lettuce, croutons and Parmesan, tossing to coat well.
5. Sprinkle salmon over the salad. Makes 8-10 servings.
*Brands may vary by region; substitute a similar product.
Mama Cardile’s Crab-Stuffed
Mushrooms Florentine
The Cardiles have been growing mushrooms for four
generations, and this recipe is a family favorite.
16 Cardile’s Silver Dollar Mushrooms, stems removed*
2 tablespoons butter
1 tablespoon chopped shallots
1/4 cup white wine
Salt, pepper and Chesapeake Bay-style seafood seasoning
1 cup cooked, chopped spinach, preferably fresh
1 small red bell pepper, cored, seeded and diced
1 pound cream cheese, softened
1 pound crabmeat
1/2 cup bread crumbs
Preheat oven to 350°F. Sauté mushroom caps in butter until
golden brown and set aside. Finely dice mushroom stems
and cook with shallots, white wine, salt, pepper and a touch
of seasoning. Cook until dry, 15-20 minutes. Mix spinach,
bell pepper and mushroom stems into cream cheese. Gently
fold in crabmeat and bread crumbs. Fill caps and bake 10-15
minutes, or until browned. Makes 16 hors d’oeuvres.
*Brands may vary by region; substitute a similar product.
