Listings for: Recipes

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Smoked Salmon Cardamom Spread

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After thirty years, we still love this recipe. Salmon, cardamom and sour cream are complementary flavors. We like to fill our Gruyere Cheese Puffs with this spread, accompanied by pickled red onion and herbs. Print Smoked Salmon Cardamom Spread Author: Kirsten … more

Dark Chocolate Blackberry Tart


This recipe is a company favorite. When we photographed this recipe, the entire office ate it immediately after the photo was taken. It can be dressed up with different fruits and garnish. We like to combine dried and fresh fruits … more

Salmon Rillettes


This is a nice pantry item to keep on hand for entertaining. We use it as a lodge appetizer as well as in our picnic baskets. Print Salmon Rillettes Author: Kirsten Dixon Recipe type: Appetizer   Makes 3 half-pints rillettes. Ingredients 1 … more

Rockfish Fritters with Creamy Horseradish Dipping Sauce

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We might call this fish fritters as we could use any number of other Alaska fish. Rockfish is a pride and joy of our region and we love highlighting all the different species we have access to in many of … more

Salmon Bacon with Rhubarb Lacquer

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We like serving these little crispy salmon pieces as a bacon alternative for breakfast. They can be broken into small shards for elegant additions to the appetizer tray as well.  Print Salmon Bacon with Rhubarb Lacquer Author: Kirsten Dixon   Ingredients … more

Dungeness Crab Steamed Buns


This recipe requires a steamer – either a traditional Chinese bamboo one or a metal one. You need to place something onto the steamer so the buns don’t stick. We use parchment paper cut out to accommodate each bun, but … more

Rhubarb Ricotta Churros


These are delicious treats to serve alongside little pots of melted chocolate or with ice cream.  Print Rhubarb Ricotta Churros Author: Kirsten Dixon Recipe type: Dessert   Makes 2 dozen 4-inch churros. Ingredients ¼ cup granulated sugar 1 teaspoon ground cinnamon 1 … more

Salmon Croquettes


We can never make enough of these when they are on the menu. Sometimes we serve them over a salad as a luncheon item or on their own at the bar appetizer hour, along with a little aioli combined with … more

Sourdough Panzanella


This is our basic bread salad recipe we use all summer long. We love plenty of vinegar, garlic and pepper in our mixture. And, of course, we use pungent sourdough bread. We top our salads with smoked halibut or salmon. … more

Quick Fruit and Nut Bread


We serve this bread many ways, but I love to slather on a cream cheese-honey spread and fresh seasonal berries.  Print Quick Fruit and Nut Bread Author: Kirsten Dixon Recipe type: Bread   Makes 2 (1-pound) loaves. Ingredients 2 packages (5 teaspoons) … more

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