For lighter fare that’s packed
with protein, whip up Van Der Puy’s smoked salmon
mousse: “The coolness of cucumber complements
the more intense smoked-fish flavor,” he said. “You
can also use this as a filling to stuff meats, top
filets or serve as a cracker dip.”
Van Der Puy applauds arugula’s
peppery zing when paired with smoked Gouda. “Add
diced red onion and olive oil, and it’s just
a phenomenal combination of flavors,” he noted. “Instead
of chiffanading the arugula, you can also dress whole
leaves with olive oil and red onion to serve as a
salad.”
To curb arugula’s bit of bitterness,
mix it with other greens, such as spinach or Romaine,
Van Der Puy said.
“You can prepare and refrigerate
any of these ahead of time,” added the chef,
who recommends drizzling baguettes with olive oil
before lightly grilling and serving them with these
tasteful toppings. “These are great dishes
that present well, taste great and allow you to spend
your time with family and friends, not slave to the
kitchen.”
Lisa M. Jensen is editor of Michigan
BLUE. To contact Chef Christian Van Der Puy, visit
www.baypointeinn.com.
Olive Tapenade
Serves 6-8
2 cups Kalamata olives
1/2 cup Spanish stuffed olives
1/3 cup extra virgin olive oil
4 garlic cloves
12 slices of grilled baguette, or variety of crackers
In food processor or blender, add all
ingredients and puree to desired consistency. Spread
mixture onto grilled bread, or present with assortment
of crackers and pita slices.
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