Shavuot 2012 is now over and it was awesome! We got to hang out with family and friends, and we had an all out eating fest. What's better than that?
We had blintzes, cheesecakes, and Talenti Gelato. I always get excited to serve Talenti because usually when we entertain, I cook meat meals and since we keep kosher, it's prohibited to eat dairy after we eat meat.
King Hock brought home the all new flavor, Banana Chocolate Swirl. It's A-MAZ-ING. You can find that particular flavor at Target.
We also had the ever popular Sea Salt Caramel flavor (found everywhere), and I served 2 more new flavors: Black Raspberry Chocolate Chip, and Chocolate Peanut Butter Cup. All so so so delish!
The boys are exhausted from staying up late every night. On Saturday night they were playing hide and go seek barefoot in our backyard at 11 P.M.
On Saturday night, I served Pecan Crusted Salmon. It was simple to make and very delicious.I will definitely be making that again soon. Here's the recipe:
Pecan Crusted Salmon
from Allrecipes.com, Try to get the freshest fish possible.
6 (4 oz.) Salmon Fillets
Salt and Pepper
3 T. dijon mustard
3 T. butter or margarine
5 T. honey
1/2 C. finely chopped pecans
1/2 C. bread crumbs
3 t. fresh parsley, chopped
Lemon wedges for garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Lay the salmon fillet on the baking sheet. Sprinkle generously with salt and pepper.
In a sauce pan over low heat, melt the butter or margarine. Remove from the heat and add the dijon mustard and honey. Stir to combine.
In a bowl mix together the pecans, bread crumbs, and parsley.
Brush the salmon with the butter mixtures. Sprinkle with the pecan bread crumb mixture. If there is leftover butter mixture, you can drizzle it over the top of the salmon.
Bake for 20 minutes, or when the salmon flakes easily with a fork.
Have a good night!!