Gravlax with Rye Crackers & Honey Mustard Dill Sauce


Gravlax can be the centerpiece of any appetizer buffet served during the holiday season, or really any time you want to serve something special. I have scaled down the size of this recipe to make it more accessible. Many recipes start with a 7 to 10 pound fish—I find that’s a little more than I generally need. I used a fillet of wild caught Coho salmon weighing a little over a pound. It is more expensive than farm-raised salmon, but is worth every penny. Serve gravlax thinly sliced on crispy, homemade rye crackers and top with a spoonful of honey mustard sauce into which you have stirred some fresh dill. Continue reading

Maple Bourbon Apple Pie with Cheddar Crust & Bacon Streusel


When you want to raise the bar and set a new record this is a go-to winner every time.  This pie is really as special as the name suggests. I recently served it as the grand finale for Sausage Fest. As you may imagine this is more than a meal it’s really more like an event. My family celebrates this much loved fest on an unspecified date, but always during the holiday season—that 6-week span beginning around Thanksgiving, and ending only after we drop into a collective feast-induced coma. Therefore, there’s no reason to hold back on the dessert course. This is a walk-off home run. Continue reading