Our best cold seafood recipe ideas - 2 recipes
Chef Tips and Tricks
Mini Cherry Pies
These mini cherry pies are so cute, we could eat them right up!
INGREDIENTS
- Dough
- Cherries
- Apricot, diced
- Apple, diced
- Almond Flakes
- White sugar
- Brown sugar
- Baking powder
- Butter
- Egg Yolk
- Water
METHOD
- Preheat the oven to 350° F.
- Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles.
- Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
- Pit the cherries, and throw into a pot.
- Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency.
- Use a spoon to fill each pie to 2/3 to the top.
- Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
- For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
- Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
- Brush with egg yolk and sprinkle with sugar.
- Bake the pies at 350° F for 25 minutes, or until golden.
- Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
- Enjoy!
Top rated Cold seafood recipes
Cold Seafood Platter
![Cold Seafood Platter](/media/222165-jpg_crop.jpeg/tsp/cold-seafood-platter.jpg)
By JillG
Cold Seafood Platter. Discover our recipe
- 2 pounds of various seafood of choice (prawns, salmon tuna etc)
- lemon to garnish
- 1 lemon
- 1 tbsp Dijon mustard
- 3/4 cup mayo
- 1 bunch dill (or dried)
Mom & Pop's Creole Gumbo
![Mom & Pop's Creole Gumbo](/images/defaultImg_thumbSqPr.jpg)
By mom14
Authentic, rich, and hearty gumbo
- 1 Whole uncooked chicken
- 2 lbs of andouille sausage
- 2 lbs of shrimp , peeled
- 1 lb oysters, fresh or frozen
- 2 lbs of fresh okra
- 1/2 large red onion
- 1/2 cup green onion
- 1/2 cup celery, diced or chopped
- 1 green bell pepper, diced or chopped
- 4 garlic cloves
- 1/2 cup shallots
- 2 1/2 cups flour
- 2 1/2 cups vegetable oil
- 1 cup butter, divided
- 1 gallon water
- salt, to taste
- pepper, to taste
- tarragon, to taste
- thyme, ground or dried leaves, to taste
- 6 bay leaves
- creole seasoning, to taste
- gumbo file, to taste
- paprika, to taste
- pink salt or kosher salt, to taste
- splash of Guinness beer, if desired
- splash of white lightning moonshine, if desired
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