New Salon every Friday – and you’re invited
C’mon in and help yourself to tasty resources
Hosted by Barbara J Nosek
Cocktail Hour Buzz 
sundowner snacks, drinks, chat, and . . .
whenever I can, related resources & goodies on Amazon
whether for a crew, or for two, or just for you
{links within my items go to the sources shown in red – any links underneath items take you to Amazon unless otherwise indicated, and then only ones with the lock icon}
♦♦♦ Don’t be frightened when I suggest as a great party dish . . . sushi. First, as you can see, no wrapping and rolling here. Second, while the prep does call for raw fish, pretty sure the sushi police
won’t be showing up if you use only cooked. Like I did – and no knocks on my door! We’ll call it sushi-esque. The style of this particular prep is called Chirashi Sushi, with all the pretty goodies served on a bed of sushi rice.
Also in the good column, this one comes from legendary chef, Jacques Pepin, who I recently saw prepare the dish on his “Heart & Soul” show on PBS/Create. Finding a direct source for the recipe proved elusive, but you can access it on the Pinterest page linked above, and then once there clicking on the recipe name. Meanwhile you’ll find other possibilities just below. PBS member tv station KQED
Jacques Pepin’s “Heart & Soul” show on PBS/Create
Jacques Pepin’s cookbooks ♦ Jacques Pepin’s DVDs
Youtube video of Jacques Pepin making Chirashi Sushi from PBS/KLRN
Chirashi sushi recipes on Google
21 Recipes for sushi without raw fish on Spoon University
Hmmm, can order online? Not sure how that works but here it is . . .
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♦♦♦ Wine in the glass . . . and on the plate? Well, not all by itself but rather as a flavor-enhancer in these 17 Simply Delicious Red Wine Recipes. Watch it go to work as a marinade for short ribs, poaching liquid for eggs, cooking liquid for pasta, sauce for veal chops, glaze for lamb chops, secret ingredient for chocolate snack cake, and on and on. As a bonus, many of the recipe pages have links to even more goodies. Food & Wine
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♦♦♦ So, in conjunction with an item on the our 06.10.22 Salon on the beer cocktail Shandy, we included a bonus link for Beer & Food Matching. Now we’ve taken a closer look at this chart and it is quite interesting. The left hand column lists the major types of beers and then the next three
columns gives the ideal kinds of companion foods in the categories of savories, cheese, and dessert. Rounding out the helpful information, recommended glassware and serving temp.
As just one example, Imperial Stout 1} Easily overpowers most main dishes, but stands up to foie gras, smoked goose, 2} Long-aged cheese: Gouda, Parmesan or cheddar, 3} Dark chocolate truffles, chocolate raspberry mousse cake. Then an image of a goblet style glass, and 10–13 °C/50–55 °F. Brewers Association
Some classy, some fun, one even beer-can-shaped, assortments too . . .
Beer glassware, 4 stars and up
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♦♦♦ However much we may like to bake, in summer not so much. Which makes all the more welcome these 35 No-Bake Desserts. Citrus, seasonal fruit, ice cream, chocolate, caramel, nuts, even no-bake cheesecake all come to the party. One has a touch of spirits, and some are quite portable, including the Mamie Eisenhower fudge, peach buttermilk popsicles and triple chocolate milkshake. Southern Living
No-bake cookbooks {including some for kids}
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years, in the Southern states it’s been a staple for what is apparently 
forever. And while my experience came out of a jar, that would be a NO if you want to truly as they say, “Put some south in your mouth.” Talking here about 
as she used it, to stuff big burgers on the grill {recipe at link above}. Thanks Kardea! 
lie down, some make pockets for flatware, some hold place cards – one actually looks like an
envelope. And some look like something else entirely – fans, flowers, containers, a tie, tree, heart, placemat, centerpiece. All 27 become easy peasy with this demo, with mine here taking about a minute. 
Thanksgiving turkey napkin fold, securing the top with a yellow paper clip, the bottom with a key chain, and pulled the bottom folds back a bit to stabilize the fan {guessing Martha didn’t need these props but just in case like me, you do . . .}
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appetizers, served in mini phyllo shells. Those snacks use such bitsy amounts of ingredients that I had leftover shells, cream cheese, and cranberry too, and decided to put them to use in an easy and pretty dessert plate. For some I beat cranberry and cream cheese till smooth, topped with reserved cranberry. For others I beat the cream cheese with a little juice from mandarin oranges, finished with halves of the mandarins. One important thing to note is that for cream fillings, or similar, you really want to do this as close to service as possible, as the shells can eventually go soft. 
the filling . . . they sing sort of funny. I did find it interesting, and loved the jeweled top created by the bit of cranberry. You just might want to taste-test a couple of these 
magazines, but want to be alerted when it’s time to, e.g. . .
spreading the ingredients on dough and then cutting
wedges to be rolled, all the filling is done at once and distributed evenly vs parceling out individually for each piece. In her prep & demo, which we featured in our 
grandfather, Neil McCarthy, a high-powered entertainment attorney for top Hollywood luminaries of the times {think Howard Hughes, Lana Turner, Katherine Hepburn, Ava Gardner, et al}, had a salad named after him at the Polo Lounge, a sort of re-imagined Cobb, where it remains on the menu to this day. Heck of a conversation piece. 
breeze. Two things to note. The prep calls for 45 minutes of baking, but you’re going to want to start checking it at 35. Second, those dark elements in my pudding may look like sausage, but actually some rye bread I folded in. Though 
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colorful appetizer just waiting to happen. Here we stuffed the cleaned, halved peppers with a mix of 4 oz softened block cream cheese, garlic salt, dried parsley and just enough avocado ranch to make a nice consistency, still thick enough to survive a bite
without depositing the rest of the filling on the floor. Toppings were, clockwise from rightmost, smoked paprika, chopped pimento olives, green onions, chopped pepperoni, dill weed, and for a sweet touch, diced dates. 
that sounded especially good. We made the crackers linked below and shown here, and it’s almost magic how the humble cracker can become a first class snack. 
become with smaller slices and maybe sans the egg. But mostly because it’s just so full of flavor, exactly as you’d expect from a Bobby Flay creation, loaded with bacon, hash browns, onions, peppers, cheese, salsa and chives – and deserved another time in the spotlight. 
cream cheese layer and the flavor bombs that are cherries,
and it’s destined to be a crowd pleaser. And, yep, it’s big enough to serve a crowd too. As you can see, I used a rectangular pan instead of the springform, though. Great for breakfast of course, but add a big scoop of ice cream and it transforms right into dessert. You really do want to let it cool completely before removing it from the pan. 
fame. But here they’re joined by more good stuff – bacon, chives, parm and seasonings, cheese stuffing, sour cream topping. And it’s an easy prep. Ingredients that are few, familiar, likely already at hand. No complicated techniques. And a pan probably pretty much all of us already own. And by varying its platemates it can move from breakfast/brunch to lunch to dinner. Btw, also a great opp to use up leftover mashed. 
three pieces, each blended with food color, then formed into “balls” that are slightly flattened and baked. The finishing 
touch is a sprinkling of sanding sugar. “Fessing up, I did use refrigerated dough. Then, this Painted White Chocolate Bark comes not surprisingly from Trisha Yearwood who just excels at making food fun. The chocolate mingles with different colors of candy melting wafers, all merrily swirled together into these edible works of art. 
Loaded Vegetarian Nachos
like little snow balls, quick freeze, dip in melted chocolate, refrigerate, done. They are so, so, easy to make and that might be the bad news because, mercy, they are rich and even luxurious. And they’re fun, the round shape ready to become sports balls, funny heads, bling, and in fact star pastry chef Buddy Valastro turned them into pretty eyeballs. As an alternative, you can just pat the mixture into a pan and use the chocolate chips to make a ganache frosting, as seen here. Like the richest ever brownie. 
served cups of this chili gratis to their patrons. I don’t know the dates of operation for those establishments. The family was sort of vague about that. So, this was passed down to me by my Aunty Peggy who actually won a recipe contest with it conducted by the Chicago Tribune. I do like a bit more chili powder and a couple of tablespoons of cumin. And depending on the heat level in the chili beans, I may add some hot sauce. It’s even better with such toppings as cheddar, sour cream and a bit of green onion. 
pretty plate. It all began when I cam across this magnetic headline :
Lasagna Bites
tradition though with pretty much classic lasagna ingredients. It calls for ground turkey, but notes the original used
ground beef, and so did I. As you can see, its versatility carries it all over the hours. A great appetizer for sure. But also, send it morningside with a poached egg, so satisfying for breakfast or brunch. Add some sides and it moves right on in for lunch or dinner. 
with one layer that blends in melted chocolate chips & a second one of sweetened peanut butter, each separately whirled in the food processor till silky smooth. I did add a drizzle of melted chips, also cut the prep in half and used a deep dish pie plate. FYI, Amazon offers a ready-made chocolate peanut butter cheesecake, quite showy but also quite pricey. What you might find surprising though are all the other choc/pb items on the page including even coffee. 
Let’s chat 
Well look what Pillsbury did with its crescent rolls – transformed them into a circle of creamy, spicy goodness. Their 
consolidate your purchases, the link takes you to Amazon and the price there is the same as on the magazine’s site. 
all that goes into them: almond butter, coconut sugar {or brown, which I used}, egg, vanilla, and chocolate chips. 
On the Table 
culinary bounty.
on its own.