Belmont Stakes Party Menu
Bring your friends together and cheer on Hot Rod Charlie at the Belmont Stakes as he races for melanoma research. Need some party snack ideas – we have you covered!
Smoked Salmon Spread
2 Tbsp Mayonnaise
1 package (8 oz) cream cheese, softened
1 Tbsp snipped fresh dill or ½ tsp dried dill weed
2 tsp lemon juice
1/4/ cup finely chopped red onion
1 tsp small capers
3 oz smoked salmon, finely chopped
Combine mayonnaise, cream cheese, dill and lemon juice in medium bowl until smooth. Gently stir in onion, capers, and salmon.
Cover and refrigerate until ready to serve. Serve with bagel chips, crackers and assorted vegetables.
(recipe from https://www.hellmanns.com/us/en/recipes/nyc-deli-salmon-mousse-dip.html)
Waldorf Salad
1 medium ripe apple
1 stalk celery, chopped
¼ cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces
¼ cup chopped walnuts (optional)
Peel apple and cut into halves. Remove core and slice halves ¼-inch thick. Reserve 4 slices. Cut remaining slices into thin strips. In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
If you use the walnuts, toss them in with the celery and apples.
(recipe from https://cooking.nytimes.com/recipes/1018585-the-original-waldorf-salad)
Hot Pastrami on Rye
2 lbs cooked and thinly sliced beef pastrami
4-8 slices Havarti cheese
1 cup beef broth
8-16 slices artisan rye bread
Coarse grind mustard (optional)
Dill pickle slices (optional)
Thinly sliced onion (optional)
Simmer pastrami in broth until hot. Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large. Add cheese, mustard, pickles, and onions to taste. Grill sandwich until toasty and crisp if desired.
(recipe from https://www.food.com/recipe/hot-pastrami-sandwich-286157)
New York Style Pizza
6 cups flour, all-purpose or bread
2 ¼ cups water, barely cold
1 tsp instant dry yeast
2 ½ tsp salt
2 tsp sugar
1 tbsp olive oil
To mix the dough:
Place water in mixing bowl. In a separate bowl, mix salt, yeast and sugar into flour. Slowly add the flour mixture into water until all the flour has been incorporated. Add oil and knead for about 4-5 minutes.
Dividing the dough and letting it rise:
Divide the dough into 4 equal pieces (each ball should weigh approx. 11.5 oz), shape into ball and place in greased sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours.
Assembling and baking the pizzas:
Remove dough within 1 hour or less of baking and allow to come to room temperature. In the meantime, place your pizza stone in oven and preheat to 550 degrees for at least an hour. Open each dough ball and transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese and other toppings. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza stone and bake for 4-6 minutes until browned on top and cheese has melted but not burned.
(recipe from https://feelingfoodish.com/the-best-new-york-style-pizza-dough/)
New York Style Cheesecake
Crust
2 cups all-purpose flour
1 cup butter, softened
½ cup granulated sugar
2 egg yolks
Cheesecake
5 (8 oz) packages Neufchatel cheese, softened
1 ¾ cups granulated sugar
3 tbsp all-purpose flour
¼ tsp salt
5 whole eggs
2 egg yolks
¼ cup whipping cream
Crust
Heat oven to 400 degrees F. Grease bottom and sides of a 9-inch round, springform baking pan and place over a cookie sheet; set aside. In a medium bowl using a pastry cutter or fork, cut butter into the flour, sugar and 2 egg yolks until a solid ball of dough forms. Press about 1/3 of the dough onto the bottom of the baking pan. Release and remove spring; set aside. Bake for 8-10 minutes or until light golden brown. Allow to cool for a few minutes. Assemble the sides of the pan with the bottom. Press the remaining dough about 2 inches up the sides of the pan. Double line the outside of the baking pan with foil to prevent leakage. Increase oven temperature to 450 degrees F.
Cheesecake
In a large bowl, beat cheese until smooth. Beat in sugar, flour, and salt until smooth. On low speed, beat in whole eggs and 2 egg yolks and cream until well blended. Pour batter into crust. Be sure to stop about ¼-inch from top rim of crust. The cheesecake will rise slightly and then sink once cooled. Bake for 15 minutes at 450 degrees F. Then reduce temperature 20 200 degrees F and bake for 1 hour 25 minutes to 1 hour and 40 minutes longer until set. Cheesecake should remain firm 2-inch from sides of cake with the center jiggling slightly when moved. Note: The cheesecake will set upon cooling. Do NOT poke holes in the cheesecake – this may cause cracking.
Cooling
Once baking is complete, allow cheesecake to cool in the oven turned off for 30 minutes. Remove cheesecake and allow it to cool on a wire rack for 30 minutes with the sides of the pan still intact. Run a butter knife along the outside of the perimeter of the crust to loosen from the sides of the pan. Refrigerate uncovered for 3 hours or until chilled. Cover and continue to chill for 9 hours or more in the refrigerator. Run a knife along the outside perimeter of the crust one last time. Release the spring. Using a clean, dry paper towel, lightly dab the top of the cheesecake to absorb any moisture. Cut into 8 equal slices and serve with a strawberry topping to any fruit desired.
(recipe from https://www.urbanbakes.com/new-york-style-cheesecake/)
Black and White Cookies
Cookies
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1/3 cup buttermilk
½ tsp vanilla
1/3 cup unsalted butter, softened
½ cup sugar
1 large egg
For Icing
1 ½ cups icing sugar or confectioners’ sugar
1 tbsp clear corn syrup
2 tsp lemon juice
¼ tsp vanilla
1 tbsp water
¼ cup cocoa powder
Preheat oven to 350 degrees F. In a small bowl or cup, mix together buttermilk and vanilla. Beat butter and sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it’s evenly distributed. Add egg to butter and sugar mixture, and beat until blended. Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. Iy will be necessary to scrape down the sides of the bowl while mixing.
Spoon batter in ¼ cup servings onto a baking sheet lined with parchment paper. Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched. Place on a cooling rack, and allow to cool completely before icing.
Stir together icing sugar, corn syrup, lemon juice, vanilla, and ½ tbsp water in bowl until smooth. Place half of mixture into separate bowl and add cocoa powder and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable. Turn cooled cookies flat side up, and spread icing with pastry spatula or butter knife – white over one half, chocolate over the other. The icing will not set solid, but will dry enough to be wrapped or sealed in a plastic container.
(recipe from https://www.food.com/recipe/new-york-city-black-and-white-cookies-180805)