spring forward

Having some fun friends over for Sunday supper. Just happens to be the day we set the clocks ahead an hour. Thought it would be entertaining to look back at some of my oldies but goodies that I haven’t made in a while. One of the benefits of having foodies over is that they immediately recalled these more than a decade old recipes, proving that they too are keepers.

Here are two flashbacks that require a bit of fuss but because most of the components can be made ahead of time they’re perfect starters when you want to make a splash.

Do you remember new potatoes stuffed with smoked salmon? Back in the early nineties small vegetables were all the rage. Now a “baby” red skin potato looks surprisingly similar to a regular one. Luckily I found some teeny tiny potatoes at Trader Joe’s. They weren’t red but their size fit the bill for this scrumptious bite.

If your potatoes are truly tiny you need only cut off the tippy top (if they are a bit larger cut in half, if they are down right big- go out and find some new potatoes- I warned you these recipes were a bit of the pain.)

Toss with olive oil and a pinch of kosher salt.

Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.

These can be made a day ahead, cover and refrigerate.

Mix together the chopped smoked salmon, sour cream, onion, and a teaspoon capers and horseradish in a small bowl.

This too can be made one day ahead. Cover and refrigerate.

Using a small melon baller scoop out some of the center of each potato.

Spoon one teaspoon filling into each potato. Garnish each with smoked salmon square and a caper.

These can be prepared 2 hours ahead. Cover and chill.

Now for a warm canapé that isequally hot- crostini with mushrooms, prosciutto, and blue cheese. Chop the shitake and cremini mushrooms.

Sauté the mushrooms with the garlic over medium-high heat.

Add the cream and simmer until the liquid is completely absorbed.

Add the blue cheese and stir until the cheese melts.

Mix in prosciutto. Season with plenty of freshly ground pepper.

Transfer mushroom topping to bowl. This can be made one day ahead. Cover and refrigerate.

Cut a baguette into ½ inch slices. Brush with a little olive oil and bake in a 375 degree oven until just golden, about five minutes. These too can be made a day in advance, cool completely and keep in an airtight container at room temperature.

Mound 1 generous tablespoon mushroom topping on each baguette slice. Bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley and serve.

With these two flashy flashbacks you’ll have plenty of time to dig through your closet for your stirrup pants, Doc Marten’s and perhaps even run to the salon for a “Rachel” bob.