Warm clam juice with gelatin, put remaining ingredients except sour cream in food processor, add gelatin mixture.
Process till smooth, add sour cream and blend until mixed. Chill overnight.

Serve with crackers. A mousse of this kind is really hit or miss depending on the crowd you’re serving.  You can also serve this as part of a brunch buffet, with bagels, sliced tomato, and onions, along with a side of lox, if you’d like. (A classic New York brunch)  You’ll note the title is Salmon Mousse I, yes, there’s a II that we’ll make in next few weeks, in case you’d like a variation on this theme.

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• Grandma Ruth's Blueberry Buckle Cake
• Cheesecake I
• Meatballs
• Sushi (California Roll)

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This is a 15oz piece of brie, right out of the package, trust us, don’t peel off the rind. Place it on a pre-made pie crust and top with 3 TBL jam. We used strawberry.

Fold over the crust, you may need to cut a bit to fit the very center of the top, the sides should have enough overlap to do this. Just press a bit to seal it shut. Pour 1/4 cup of maple syrup on top, then sprinkle with a few TBL brown sugar.

Put into a 350F oven and bake until it’s golden brown. Ovens vary quite a bit, in ours it took about 50 minutes. Serve with your favorite crackers or French Bread. Some people like to served sliced apples with this as well. Also, a search for Baked Brie recipes showed some that used puff pastry, a bit lighter than this, or crescent rolls. Sorry, that didn’t appeal to us.

Have you ever made baked brie? How does your recipe differ? What do you serve it with? We liked this dish as it took minutes to prep, in the time it took to heat the oven, this was ready to go in. Enjoy!

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• Squash!
• Ratatouille
• Grandma Ruth's Blueberry Buckle Cake
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First cook up the rice;
3 cups Japanese rice
3 1/4 cups water

It will take about 18-20 minutes to cook over a low flame. While it’s cooking prepare the vinegar mix:

1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt

Stir in a pan over a low flame until the sugar is dissolved, then cool the liquid. Once rice is cooked stir it in a big wooden bowl, being careful not to damage the rice grains, along with the vinegar mix.

Now, spread some rice on a sheet of nori (Japanese Seaweed) placed on a bamboo mat. The seaweed is about 9 inches across. Here we have fake crab legs (surimi) along with cucumber and avocado. Rolling the sushi and cutting it takes a bit of practice, but it’s fun and you can use whatever ingredients you like, the only limit is your imagination.

This is what the California roll looked like after it was cut up.

Next, we made shrimp tempura maki, see last month’s recipe for the tempura. We really like this one and it’s great to make a restaurant quality Asian dish in your own house.

Both kinds of sushi are served with pickled ginger. If you don’t live near an Asian grocer, you may find these ingredients in a foreign foods aisle in your local supermarket or you can order by mail. It turns out to be quite fun once you get the hang of it and far less costly that going out to a restaurant for sushi. Let us know if you try this dish and liked it!

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• Meatballs

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Tempura Batter Recipe

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water

Easy – in one bowl, mix all dry ingredients. In a separate bowl beat the egg and ice water, then whisk in the dry ingredients. Don’t over mix, it’s ok if it’s a bit lumpy. Some people add yellow food coloring.

To keep the oil to a minimum, we used a small pan, and just enough oil that we had to flip whatever we were frying. Peanut oil has a high burning point and is a good oil to use for tempura. Above are two shrimp, skewered on bamboo sticks to keep them straight. (You can see, it’s a small pan)

This is a sampler of what we made that day, broccoli, zucchini, and the shrimp. You can use cauliflower, carrots, even chicken “fingers.”If you try this recipe, let us know. Thanks for stopping by!

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1 pkg won-ton wrappers
1 pound raw shrimp
2 tbs pork fat (rendered from bacon)
1 tablespoon scallion (white only)
2 tablespoons water chestnuts
1 egg white
1 teaspoon tapioca starch
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine

Shell and clean shrimp, chop finely. Add finely chopped water chestnuts, chopped scallion and bacon fat. Mix in remaining ingredients and chill for about an 1 hour. (Note: most cities have an Asian grocer where you can find these items. The tapioca starch is the tough to find one. You can substitute corn starch if you can’t find the tapioca.)

Put a bit more than 1/2 teaspoon of the filling in each wrapper, dip your finger in water, and moisten the edges of the wrappers.

Bring both corners together and press a bit.

Next, bring in the other two corners, so now all four edges meet. It’s a bit tedious, but after a few, you’ll get the knack. So long as all the edges are sealed, they’ll taste great.

Steam for 15 minutes (note: the shrimp are not cooked first, the steaming will cook it thoroughly). Makes about 25. This is a bamboo Chinese steamer, but you can use a metal one that goes into a pot or make your own by putting a plate on a ring of twisted foil in a large pot. It’s easy to steam.

A real crowd pleaser, these dumplings aren’t tough to make at all, just a bit of preparation you can do earlier in the day or the day before. The mix can sit in the fridge until you are ready to fill the wrappers.

If you are a dumpling fan, and have a recipe you’ve been making, We’d love to hear from you and maybe share your recipe with our readers. Thanks for visiting.

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• Best Lasagna Ever!
• Homemade Strawberry Gelato
• Bernanke's Grandma Friedman's Blintzes
• Matzo Ball Soup

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