It seems logical, since new potatoes and fresh dill are available, to make some of these special little quiche.
When I think of salmon, dill immediately comes to mind. One of the few herbs you can purchase fresh in the supermarkets year round. Dill is a very pretty herb with its feathery leaves or fronds. It has a fresh, grassy flavor that is often referred to as anise-like. A member of the parsley family, it can bring out the flavors of other herbs.
Dill is a commonly used herb in Middle Eastern and North African cuisine. Fresh dill is often added to seafood dishes, yogurt sauces, vinegars, potato salads, fresh baked breads and soups as well as making a very gourmet looking garnish.
Quiche had become popular in England after WWII, but it wasn’t until the 70’s and 80’s that it really caught on in North America. Today we have many variations in our quiche fillings. There are also crustless recipes of quiche but some would argue that those can only be classed as ‘baked custard’.
Hot or cold, I have always enjoyed quiche. Brion probably could take it or leave it but I think this SALMON, NEW POTATO & DILL QUICHE will be real tasty.
Salmon, New Potato & Dill Mini Quiche
In a large bowl, sift together flour, baking soda, baking powder & salt. Cut in white & yellow Crisco shortening until it resembles small peas. In a 1 cup measure, place egg & vinegar; combine. Add enough COLD water to fill cup. Pour all at once over flour mixture, mixing quickly, until dough pulls away from sides of bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY.
Preheat oven to 400 F. Roll pastry out on a lightly floured surface. Cut 8 circles about 5 3/4" in diameter (providing your mini tart shell pans are 4 3/4" size). Line mini tart pans with pastry & place them on a baking sheet. Place a piece of parchment in each shell, fill it with dry beans & 'blind' bake pastry crust for 6-8 minutes. Decrease oven temperature to 325 F.
Divide grated cheese between tart shells; slice cooked new potatoes over cheese. Top with cubed salmon fillet, green onions & fresh dill. In a small bowl, combine eggs, milk & spices; beat well. Carefully pour equally over each tart. Place in oven & bake for 35-40 minutes or until filling is set & slightly golden. Cool in tin before removing to serve. If desired, sprinkle tops with a little bit more shredded Gouda cheese.
- Smoked or fresh raw, ground salmon can be used instead of salmon fillet.
The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. We have now entered into our Autumn season with all it’s breathtaking fabulous fall foliage. Part of Canada’s appeal is it’s four seasons that offer changing landscapes and temperatures.
I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.
Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. I realize now that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.
Thanksgiving Day in Canada is linked to the European tradition of harvest festivals. A common image seen at this time of year is a cornucopia, or horn, filled with seasonal fruit and vegetables. The cornucopia, which means ‘Horn of Plenty’ in Latin, was a symbol of bounty and plenty in ancient Greece. Turkeys, pumpkins, ears of corn and large displays of food are also used to symbolize Thanksgiving Day.
Over the years, Brion and I have chose to have a variety of different meats for our Thanksgiving meal. Turkey is always the tradition for our Christmas dinner and since the two holidays come fairly close together, why not! All that being said though, we decided this year to roast just the turkey breast with stuffing. I also incorporated some of that wonderful Butternut squash with cranberries into the meal as well. For dessert we are having some pumpkin chiffon tarts. As a ‘kid’, I remember having a great dislike for the regular pumpkin pie — you know the kind –‘solid’. Then one year my mother made pumpkin ‘CHIFFON‘ pie. Well, now that was glorious and I have loved it ever since.
Today in my recipes I have only included the Butternut Squash with Cranberries and Pumpkin Chiffon Tarts. I thought I’d get into the turkey and stuffing recipes later in the season.
Happy Thanksgiving Day!
Butternut Squash with Cranberries / Pumpkin Chiffon Tarts
Butternut Squash with Cranberries
Pumpkin Chiffon Tart Filling
Butternut Squash with Cranberries
Preheat oven to 375 F. Split squash in half; place hollow side down on a lightly buttered baking sheet. Bake for about 45 minutes or until completely soft to the touch.
In a small skillet, saute celery & onion in margarine until tender. Add the apple, salt, lemon juice & pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in cranberries, sugar & water. Cook & stir until berries pop & liquid is syrupy. If you prefer, you could process this mixture for a couple of seconds in a food processor.
Remove seeds & membrane from cooked squash; mash well. Add cinnamon, nutmeg, balsamic vinegar & maple syrup. Place some squash in individual custard dishes. Make a hollow in the center for the cranberry 'filling'. Add cranberries & serve.
Pumpkin Chiffon Tart Filling
In a medium saucepan, combine first 7 ingredients; mix well. Add pumpkin, evaporated milk, regular milk & egg yolks; combine well. Cook, stirring constantly, until mixture thickens to a heavy custard. Boil 2 minutes, add 1 Tbsp margarine. Place wax paper over custard to prevent a 'skin' from forming. Let custard become cold (it can be refrigerated overnite at this point, finishing it the following day) then stir in 1/4 cup orange juice.
Whip envelope of dessert topping with 1/2 cup milk & 1/2 tsp vanilla until stiff peaks form. It should yield about 2 cups. Put aside the amount you need to garnish tarts with. Fold remaining whipped dessert topping into custard. Spoon custard into a large pastry bag with a large 'star' tip. Fill baked mini tart shells. Decorate with a small dollop of dessert topping.
Sift together flour, baking soda, baking powder & salt. Cut in white & yellow Crisco shortening. In a 1 cup measuring cup place egg & vinegar; beat well. Add enough COLD water to fill cup. Pour all at once over flour mixture, mixing until pastry pulls away from sides of bowl. This should only take a couple of minutes, making sure not to over mix pastry. Roll out on floured surface. Using the bottom side of tart pans, cut pastry circles & place over each 'cup'. Bake at 350 F. until golden. Cool on wire rack before filling with pumpkin custard. If your using purchased shells follow baking instructions & cool before filling as well.
- This pastry & pumpkin chiffon custard recipe was one I started using many years ago while working in the food industry. They were some of my favorites because they were pretty much 'fail proof'. If you want to make a double batch of each it will give you 4 - 9-inch pies. You can make them up to the point of decorating. Freeze until needed then just bring them out & thaw, decorate and you got a nice little homemade dessert just like that!