Ingredients

8 ounces semi sweet chocolate, broken into pieces
1 cup heavy cream
1 purchased pound cake, (about 14 oz.)
6 tablespoons coffee liqueur, (or 4 Tbl. strong coffee)
1 quart coffee ice cream
muffin pan
muffin liners
chill baking sheet in the freezer

for the meringue
6 egg whites, room temperature
½ teaspoon cream of tartar
⅛ teaspoon salt
1 cup sugar
1 teaspoon vanilla extract

Directions

Heat chocolate and cream in a heavy small saucepan. Whisk over low heat until mixture is smooth. Chill 30 minutes until spreadable. Reserve extra ganache (icing) for plating.

Line muffin pan with muffin liners or pieces of plastic wrap, leaving overhang.

Prepare the pound cake, slicing it horizontally into four layers. Cut rounds from each layer; matching the size of your muffin pan openings.

Press ¼ cup ice cream into the lined muffin tin. Leave ½ inch space on top for the cake round. Pour 1 teaspoon liqueur (or 2 teaspoons coffee) onto each round, then spread with 2 tablespoons ganache. Place a cake round on top of the ice cream, ganache side down. Cover the pan tightly with plastic wrap and freeze until firm, at least 4 hours.

the meringue:
Beat egg whites in a mixing bowl until foamy. Add cream of tartar and salt.
Beat at medium-high speed until the whites hold a soft peak. Beat in the vanilla. Gradually add the sugar 1 tablespoon at a time. Continue beating until stiff glossy peaks form. (The meringue needs to be sturdy to form “insulation” and keep the ice cream from melting).

To assemble:
Line the frozen sheet pan with parchment paper. Place the Alaskas on the parchment, cake side down. Quickly, remove the cupcake liners from the frozen ice cream. Generously cover each Alaska with 1 cup of meringue, spreading to form cloud-like swirls. Be sure the meringue reaches the parchment, creating a barrier so the ice cream doesn’t leak. Place in freezer until ready to bake.

To bake:
preheat the oven to 500°F. Take Alaskas directly from the freezer to the oven with rack in the top third. Bake 2 to 3 minutes just until the tips are lightly browned. If a little ice cream leaks, don’t worry about it. Carefully transfer
Alaskas to chilled plates. Spoon warm ganache around dessert and serve.

Makes 12 servings

Note:
The name Baked Alaska originated at Delmonico’s Restaurant in New York City in 1876 and was created in honor of the newly acquired territory of Alaska.
February 1st is Baked Alaska Day.

Preparation Tips:
Assembling Alaskas ahead (as little as a day or up to a week) insures the ice cream is frozen solid. This is important so it can withstand the heat. A Jumbo muffin pan, custard cups and ramekins (small ceramic bowls) also work great for forming individual portions. Line it with pieces of plastic wrap.

Ingredients

1 sheet puff pastry, thawed
1 (6-to 7-ounce) can salmon, drained
2 green onions, finely chopped
¼ cup half-and-half
⅓ cup Cheddar cheese, shredded
2 eggs, lightly beaten
1 tablespoon parsley, chopped
muffin tin

Directions

Preheat the oven to 375°F.

Using a 3 inch cutter, cut out 12 rounds of pastry. Press into lightly greased muffin cups. Combine salmon with the onion, half-and-half, cheddar cheese, eggs and parsley. Spoon into pastry cases. Bake for 15 minutes or until golden
and eggs are set.

Makes 12

Ingredients

½ lb. peanut butter sandwich cookies, coarsely crumbled
¼ teaspoon salt
2 tablespoons butter, melted
2 eggs
1 tablespoon rum, optional
1 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
Pinch of salt
2 cups whole milk
2 tablespoons unsalted butter
½ teaspoon vanilla extract
3 ripe, firm bananas, quartered
whipped cream

Directions

Coat a 9” tart pan with removable bottom with nonstick spray.

Process cookies and salt for the crust in a food processor until fine. Drizzle in butter while machine is running. Transfer crumbs to prepared pan and lightly press to cover bottom and sides; set aside.

Whisk eggs and rum for the filling in a small bowl.

Combine sugar, cornstarch, flour and salt in a saucepan, whisking to break up lumps. Gradually add milk and whisk until smooth. Cook over medium heat until thickened, about 8 minutes. Temper some of the hot custard into the egg mixture, then add the egg mixture to remaining custard. Continue to cook until thick and bubbly, about 3 minutes. Remove from heat.

Add unsalted butter and vanilla. Assemble pie by arranging bananas in the crust, cut side down. Pour filling over bananas and smooth to cover. Wrap loosely in plastic and chill overnight.

Serve pie plain or with whipped cream.

Makes one 9” pie

Note:
Chill pie overnight, then remove sides of pan. To slice, dip a knife in hot water before making cuts, rinsing the blade clean each time.

Ingredients

4 (6-ounce) wild salmon fillets, skin and pin bones removed
olive oil for grilling
salt and freshly ground black pepper

for the blueberry salsa:
1 cup fresh wild blueberries
½ cup crushed canned pineapple, drained
½ cup red bell pepper, minced
¼ cup pine nuts
¼ cup red onion, minced
¼ cup fresh cilantro, chopped
¼ cup white raisins
1 clove garlic, minced
1 tablespoon lime juice
¼ teaspoon lime zest
1 teaspoon jalapeños, minced
salt to taste

Directions

the salsa:
Combine salsa ingredients in a medium bowl. Salt to taste. Cover and
refrigerate one hour.

the salmon:
Preheat a stove-top grill pan to medium-high heat and lightly oil the grates. Season the fillets with salt and pepper. Grill the fillets skinned side up and cook 3 to 5 minutes. Turn fillets over and grill until fish is just cooked through, about 3 or 4 minutes more.

To serve, place the salmon on a warmed plate and spoon blueberry salsa on top.

Serves 4

In Alaska, berry picking is akin to beachcombing. It is very addictive. If you’ve ever had a blueberry pie made with fresh succulent blueberries, then you know what I mean. Blueberries and many other berries are all over Alaska. Berry picking brings out Alaskans in droves to their favorite spots. In Alaska there are plenty of blueberries to go around and you can pick all you want. Remember, bears also love blueberries and they have the right-of way. Sing, make noise or wear bells so they hear you coming!

Note:
Smoked salmon comes in two distinct varieties: Hot smoked and lox. The main difference is in the brining process and the temperature during the smoking process. Hot smoked salmon is fully cooked to 145 degrees, whereas cold smoked salmon is smoked at 80 degrees and is in fact cured, and still raw, so needs to be vacuum packed or frozen very quickly after preparation.

Ingredients

1 cup tomato, seeded and diced 1 cup cucumber, seeded and diced ½ cup yellow bell pepper, diced 1 teaspoon grated lemon zest 2 tablespoons lemon juice 2 teaspoons capers 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon black pepper 1 pound smoked salmon, skin and pin bones removed 1 baguette

Directions

In a medium bowl combine tomato, cucumber, bell pepper, lemon zest (grated lemon peel), lemon juice, capers, garlic, salt and pepper; cover and refrigerate. Meanwhile, slice baguette into ¼-inch slices and toast in a 325˚F. oven for 7 to 10 minutes. Drain liquid from tomato mixture. Spoon 1-tablespoon tomato mixture on top of each toasted baguette round. Place a slice of smoked salmon on top.

Makes 2 dozen

Ingredients

1 cup Parmesan cheese, freshly shredded or inexpensive shredded Parmesan – the kind in the bag works great.
1 drinking glass
2 ounces smoked salmon
mixed salad greens

Directions

Heat a 10” skillet over medium-high heat.

Sprinkle shredded Parmesan cheese into a disk shape (using less cheese around the edges so it looks lacy). When cheese is slightly golden underneath, carefully remove it using a spatula.

Quickly drape cheese disk over an upside down glass, golden side up and press to form a bowl.

Allow to cool completely. Cooled baskets can sit several hours.

This recipe produces one basket. Repeat instructions until you have the number of baskets needed.

Fill basket with mixed greens and top with smoked salmon.

Makes one basket

Ingredients

8 slices whole grain bread
¼ cup butter, softened
8 large eggs
1 teaspoon brown sugar
1 tablespoon Dijon mustard
2 ½ cups half-and-half
3 cups Cheddar cheese, grated
1 pound smoked salmon (about 2 cups), skin and pin bones removed
½ teaspoon paprika

Directions

Butter a 9 x 13 inch baking dish. Butter bread on both sides, stack the bread and cut it into small cubes.

In a medium sized bowl whisk the eggs, brown sugar, Dijon and the half-and-half.

Layer one half of the bread in the prepared pan, one half of the cheese and one half of the salmon. Repeat layers. Pour the egg mixture over all layers. Sprinkle paprika over the top. Chill overnight.

Remove Strata from refrigerator ½ hour before baking. Preheat the oven to 350° F. Bake for 45 minutes to 1 hour or until a knife inserted near the center comes out clean

Variation Tip: Fresh cooked salmon or canned salmon may be substituted for the smoked salmon in this recipe.

Makes 4 to 6 servings

Ingredients

3 tablespoons butter
¾ cup onion, chopped
½ cup celery, chopped
⅓ cup carrots, grated
3 cloves garlic, minced
3 cups potatoes, peeled and diced
4 cups low sodium chicken broth
¼ teaspoon salt or to taste
¼ teaspoon black pepper
½ teaspoon dried dill
1 (14-to 15-ounce) can salmon or about 1 ½ cups cooked flaked salmon
2 cups half-and-half
1 (15-ounce) can creamed corn
1 tablespoon fresh parsley, minced

Directions

In a soup pot melt the butter over medium heat. Add the onion, celery, carrots and garlic, sauté until soft.

Stir in the potatoes, broth, salt, pepper and the dill. Cover and simmer 20 minutes or until the potatoes are nearly tender.

Reduce heat to low and add the salmon with the juice, half-and-half and creamed corn, stirring until hot.

Ladle the chowder into warmed soup bowls and garnish with the parsley.
Serve immediately.

Makes 4 servings

Ingredients

1 small cucumber, peeled and sliced
½ cup sour cream
2 tablespoons fresh mint, coarsely minced
1 clove garlic, minced
1 teaspoon lemon juice
salt and freshly ground pepper
1 pound wild salmon fillet, skin and pin bones removed
1 large raw egg
2 large eggs, hard-boiled and sliced
⅓ cup green onions, finely chopped
3 tablespoons olive oil
4 soft buns, or rolls split and toasted
12 fresh spinach leaves

Directions

Sprinkle cucumbers lightly with salt, let stand 10 minutes and then transfer to paper towels to drain. In a small bowl, whisk the sour cream, fresh mint, garlic and lemon juice. Season with salt and pepper. Set aside.

Slice the salmon lengthwise into ¼-inch wide stripes and then cut into ¼-inch wide pieces. In a medium bowl, whisk the raw egg with the green onions and ¼ teaspoon salt. Stir in the salmon.

Heat the olive oil in a large nonstick skillet over medium heat. Add the salmon mixture in 4 mounds; gently press to form four patties. Cook 3 to 4 minutes. Carefully turn patties and cook without turning until done.

Divide the ingredients evenly, top the salmon patty with mint sauce, cucumber, sliced egg, spinach and top half of bun.

Makes 4 servings

Ingredients

4 slices bacon, cut into ½ inch pieces
1 medium onion, sliced
1 celery stalk, thinly sliced
1 cup assorted mushrooms such as, button, cremini and chanterelle
2 tablespoons all-purpose flour
¼ teaspoon Dijon mustard
¼ teaspoon dried rosemary leaves
1 cup cooked wild rice
4 cups reduced-sodium chicken broth
1 cup half-and-half
1 (14-to 15-ounce) can salmon

Directions

In a soup pot over medium heat, sauté the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Add the onion, celery and mushrooms and sauté until soft.

Stir in the flour, mustard and rosemary. Stir in wild rice and broth and bring slowly to a boil. Reduce heat to low, cover and simmer 10 minutes.

Add the bacon, half-and-half, salmon and juice. Simmer uncovered, stirring occasionally until hot.

Ladle into warmed soup bowls and serve right away.

Makes 4 servings