Firsts | Snacks | Appetizers
Cranberry Jalapeno Dip

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

This dip is everything: sweet, tart, spicy, and creamy. The heat in a jalapeño is in the seeds and ribs. To manage how much spice you get, you can remove all or some of them and just use the flesh of the pepper, which doesn’t have much heat at all, but does add flavor.

Salmon Mousse
D | VEG | GF

Click here for a PDF to download or print.

Ingredients
​1 envelope plain gelatin
2 TBSP lemon juice (juice of 1 lemon)
1 small piece onion, grated (about 2 oz)
½ C boiling water
½ C mayonnaise
1 LB salmon, canned or fresh cooked
½ tsp paprika
1 tsp dried dill or 1 TBSP fresh, chopped
1 C heavy cream
 
For Decorating Platter
Cucumber, Fresh dill, Lemon slices or zest

Directions

1. Into bowl of a food processor, add gelatin, lemon juice, onion, and boiling water. Blend until gelatin is dissolved.
2. Add mayonnaise; blend.
3. Add salmon, paprika, dill; blend.
4. With processor running, slowly add heavy cream. Process until well mixed and smooth.
5. Spray a 4-C ring mold with oil. Pour salmon mixture into mold. Refrigerate until set, usually several hours, or overnight.
6. To unmold:
   Run a thin knife around the edges of the mold, including the center.
   Wet a kitchen towel with very hot water and form it into sort of a nest.
   Set the mold into the towel for about 30 seconds, turning it a couple of times, until it starts to look loose.
   Place your serving dish over the top of the mold and flip it over. The mouse should slide out easily.

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