Andrea Bossy, with Andrea’s camera.
This was what it boiled down to, after (mumble) bottles of wine and blueberry-vodka shooters — see the young minx with glasses in the front row? in front of the supermodel with glasses? they were her idea — and lo, it was fun. Suddenly it was after midnight and I had to pack my half-eaten tiramisu and go home, and it’s just as well, because after I left, someone went out for White Castles. White Castles, on top of a blueberry-vodka shooter, would have been lethal. And then I would have missed the very picturesque car fire I saw from the freeway, yet another area of urban excellence in which Detroit leads the nation. Good thing it was happening near a tricky interchange, or I might have stopped for a photo.
The company was great, and I’ll be adding links to the b’roll as soon as I sort them all out. The face to my left, Michelle, said she wanted to figure out a way she could spend all her time sewing. She said she made quilts. I’m thinking, OK, very nice, quilts, sewing, yes yes yes. And then I saw some of her quilts, and thought, I sat next to an artist all night long and didn’t know it.
Anyhoo, all thanks to Andrea, our hostess (first face to Bossy’s right), and just because food this good should be spread around, here’s her recipe for…
Fabulous Salmon Spread
(recipe comes from the Complete Book of Hors d’oeuvre, which is out of print)
1 T. butter to grease pan
4 oz. sesame crackers
one stick (1/2 cup) of butter, less whatever you used to grease pan, melted
2.5 pounds cream cheese, at room temperature
1/2 pound smoked salmon (not lox but the smoked fillets that come vacuum sealed)
1/2 cup finely chopped scallions (including some green)
1/4 cup minced fresh dill
Preheat oven to 350 degrees. Use approximately 1 T. of butter to thoroughly coat the bottom and sides of a 9″ springform pan. Crush crackers and dust some up the sides of the pan. Then mix the rest of the crackers with the melted butter, and press into bottom of the pan.
Using an electric mixer, beat cream cheese and eggs thoroughly until completely mixed and smooth. (It’s okay if there are a few tiny bumps here and there.) Crumble salmon (without skin) into the cheese mixture, and add scallions and dill. Beat again until mixture becomes lighter and fluffy. Pour into pan, spreading and smoothing with a spatula.
Bake 5 minutes at 350, then reduce heat to 325 and bake 50 minutes more. If you don’t trust your oven, check for doneness: cake should be just set in the middle. If you’ve opened the oven to check, give it a couple of minutes to heat back up to temperature again, and then turn it off. Do NOT open door. Allow salmon fabulosity to cool completely in oven with door closed. This will take several hours.
If serving the same day, do not refrigerate, as this tastes much better at room temperature. It tastes even better the next day, however, and keeps well for several days, so feel free to make ahead and refrigerate once it’s cooled. (Cover tightly with plastic wrap first.) Just bring up to room temp before serving. Serve with lots of crusty bread for spreading.
This makes a large quantity, suitable for a party. On a buffet table with lots of other foods, this quantity would safely cover 30 people. It’s quite rich and goes further than you’d think.
Also, thanks, Saturn, for being Bossy’s corporate sponsor.