Anyone have any food ideas for an Alaskan-themed party?!
P.S. I currently live in Florida, so moose and deer are a little hard to come by....
Answers: I'm getting married and moving to Alaska and my mom is throwing me a going away party/bridal shower. She wants to have Alaskan-themed food at the party. So far, we've thought of a crab dish, salmon, and a "no bake" baked Alaska dessert. Any ideas on what to serve?
P.S. I currently live in Florida, so moose and deer are a little hard to come by....
take some big black olives, little black olives,and cream cheese, sliced carrots, toothpicks
Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Ingredients
1/2 cup mirin
2 tablespoons minced fresh chives or green (spring) onion tops
1 tablespoon yellow miso
1 tablespoon low-sodium soy sauce
1 teaspoon tahini
1 teaspoon peeled and minced fresh ginger
4 salmon fillets, 5 ounces each, skinned
2 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon sesame seeds, toasted
Directions
In a shallow baking dish, whisk together the mirin, chives, miso, soy sauce, tahini and ginger. Add the fish to the marinade and turn to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning the fish occasionally.
Prepare a fire in a charcoal grill or place a grill pan over high heat. Remove the fish from the marinade and pat dry. Discard the marinade. When the grill or pan is very hot, place the fillets on it and cook, turning carefully with a spatula, until grill-marked, firm to the touch, and opaque in the center, about 4 minutes on each side.
Transfer the fillets to a serving platter. Garnish with the cilantro and sesame seeds and serve immediately.
Smoked salmon is a must and it's sad you could do a Caribou stew. But somethign more practical would be perhaps an alaskan cod, orzo and cucumber salad. Another idea would be Grilled Cod with vegetables.
2 sheets (18 x 20-inches each) Reynolds Wrap? heavy-duty aluminum foil
4 (4 to 6 oz. each) Alaska Cod fillets, thawed if necessary
2 cups shredded carrots
1 cup shredded zucchini
1 cup sliced mushrooms
? cup chopped green onion
1 clove garlic, minced
1 tbsp. sesame seeds
2 tbsp. butter or margarine
salt & pepper, to taste
lemon slices
Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place Alaska Cod fillets in center of foil pan. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame sees. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt & pepper. Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices. Makes 4 servings.
ENJOY!
Definitely baked alaska for dessert! And if you're into making the ice cream from scratch, I suggest a seasonal ice cream, like pumpkin (had it before, highly recommend :)
http://allrecipes.com/Recipe/Baked-Alask...
ice cream: http://www.foodnetwork.com/food/recipes/...
