Ringing in a Dazzling and Delicious New Year!
British Cheese Toasts
Happy New Year Friends! May it be filled with dazzling and delicious dishes. And no shortage of exceptional adult beverages either. We are ringing in 2018 with a couple fabulous appetizers…pairing them with outstanding Champagne and Single Malt Scotch.
Champagne, smoked salmon, and caviar are an undisputed flavor trifecta. Here, premium smoked salmon is stuffed with a dollop of creme fraiche, then tied into an adorable bundle and topped with caviar. Toasted brioche is the perfect vehicle for serving these little beggar’s purses, although a knife and fork are required. Forever elegant NV Billecart-Salmon Rosé is totally enchanting, with flavors of sweet spice and wild strawberries, it continues to be the Champagne that should be married to smoked salmon. And not just because of the name.
Our second appetizer is designed to pair with Scotch Whisky. Rich salty cave-aged English cheddar heightens the sweet notes in the Scotch. Peppery arugula and pickled watermelon radish offer the perfect counterpoints. Talisker Single Malt is from Carbost, Scotland on the Isle of Skye, it’s full-flavored and wonderfully peaty, with compelling flavors and brisk scents of the seashore in every luscious sip.
Beggar’s Purse and British Cheese Toast Recipes
- smoked salmon, thinly sliced
- creme fraiche
- caviar (try high-quality and affordable Petrossian Chataluga)
- chives, blanched
- brioche, brushed with olive oil and toasted
Cut smoked salmon into squares. Place a dollop of creme fraiche in the middle. Bundle up the four corners of the salmon, to make a purse. Tie with a chive. Place caviar on top, in between the ruffles of salmon. Enjoy with toasted brioche.
Inspiration for this appetizer comes from Petrossian. The gorgeous head of green oakleaf lettuce comes from the Farmers Market.
British Cheese Toast
- 1 1/4 c. extra-sharp English cheddar, grated
- 1/4 c. mayonnaise
- 1 t. dry ground mustard
- 1/4 t. kosher salt
- 2 T. parsley, rough chopped
- country-style bread, 1/4″ slices
Mix mayonnaise with mustard and salt. Fold in cheese and parsley. Meanwhile, lightly toast the bread. Top toasted bread with cheese mixture. Place under broiler until cheese melts.
Pickled Watermelon Radish and Arugula
- 1 medium watermelon radish, peeled & sliced thin
- 3/4 c. rice vinegar (not seasoned)
- 1/4 c. water
- 1 1/2 t. kosher salt
- 1 T. sugar
- olive oil
- salt and fresh ground pepper
Combine vinegar, water, kosher salt, and sugar. Stir to dissolve. Add radish, cover and refrigerate to quick pickle.
Toss arugula with olive oil, season with salt and pepper. Plate arugula with slices of watermelon radish. Serve with British Cheese Toasts and a whisky glass of scotch, neat.
The idea for this appetizer was adapted from an old copy of House Beautiful magazine from 2005. So glad I saved it!
Whisky lovers, be sure to check out those beautiful feather-weight double-walled glasses from Norlan here.