Sample Recipes
A Taste of The American Prince Cookbook
These selections demonstrate the cookbook’s practical, Michelin-inspired approach to elegant food for the serious home cook.
Smoked Salmon Canapés with Crème Fraîche & Dill
Yield: 20 canapés
Ingredients
- 20 water crackers or thin baguette rounds
- 6 oz smoked salmon, thinly sliced
- ½ cup crème fraîche
- 1 tsp fresh lemon zest
- 1 tsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- Optional garnish: small dill fronds or salmon roe
Instructions
- Arrange the crackers or baguette rounds in a single layer on a serving tray or parchment-lined sheet pan.
- In a small bowl, combine the crème fraîche, lemon zest, lemon juice, and chopped dill. Stir gently until smooth.
- Season the mixture lightly with kosher salt and freshly ground black pepper to taste.
- Spoon approximately 1 teaspoon of the crème fraîche mixture onto each cracker or bread round, spreading gently to the edges.
- Cut or fold the smoked salmon into neat ribbons and place one piece on top of each canapé.
- Finish with a light sprinkle of freshly ground black pepper and, if desired, a small dill frond or a few grains of salmon roe.
- Serve immediately, or refrigerate for up to 30 minutes before serving for best texture and flavor.
Entertaining Notes
- These can be assembled up to 30 minutes in advance and kept chilled.
- Avoid longer refrigeration, which can soften the base and dull the flavors.
- Pair with Champagne, Prosecco, or a crisp dry white wine.
Mushroom & Gruyère Puff Pastry Bites
Yield: 24 bites
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, finely chopped
- 1 small shallot, minced
- 1 tsp fresh thyme leaves
- ½ cup grated Gruyère cheese
- 1 large egg
- 1 tbsp whole milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Lightly grease a 24-cup mini muffin pan.
- On a lightly floured surface, roll the puff pastry just enough to smooth the seams. Cut into 24 equal squares and gently press each square into a muffin cup, forming a shallow shell.
- In a skillet over medium heat, melt the butter. Add the mushrooms and shallot and cook, stirring frequently, until the mushrooms release their moisture and the mixture is deeply browned, about 6–8 minutes.
- Stir in the thyme and season with kosher salt and freshly ground black pepper to taste. Remove from heat and let cool slightly.
- Spoon the mushroom mixture evenly into the pastry shells and top each with a small pinch of grated Gruyère.
- In a small bowl, whisk together the egg and milk. Lightly brush the exposed pastry edges with the egg wash.
- Bake until the pastry is puffed and golden and the cheese is melted, 15–18 minutes.
- Let cool for 5 minutes before removing from the pan. Serve warm.
Entertaining Notes
- These bites may be baked up to 1 hour in advance and held at room temperature, then rewarmed briefly in a 350°F oven for 5 minutes just before serving.
Whipped Ricotta Crostini with Honey & Pistachio
Yield: 20 crostini
Ingredients
- 1 baguette, sliced into 20 rounds
- Olive oil, for brushing
- 1½ cups whole-milk ricotta cheese
- 2 tbsp heavy cream
- 1 tbsp honey, plus more for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup pistachios, finely chopped
Instructions
- Preheat the oven to 400°F. Arrange the baguette slices on a sheet pan and brush lightly with olive oil.
- Bake until golden and crisp, 8–10 minutes. Let cool slightly.
- In a food processor, combine the ricotta, heavy cream, and honey. Process until smooth and light.
- Season the whipped ricotta with kosher salt and freshly ground black pepper to taste.
- Spread a generous layer of whipped ricotta onto each crostini.
- Drizzle lightly with additional honey.
- Sprinkle with chopped pistachios just before serving.
Entertaining Notes
- Whipped ricotta may be prepared up to 1 day in advance and refrigerated.
- Bring to room temperature before spreading for best texture.
- Assemble crostini close to serving to maintain crispness.