Papas who fish and eat salmon, fathers who play baseball and love chocolate, and dads who agree that a little whiskey is good in icing for a cake, will feel special this Father’s Day if treated to Wild Alaskan Smoked Salmon Dip and “Dad’s Black Cocoa Bundt with Butter Whiskey Glaze.” Containing just three ingredients – salmon, cream cheese and seafood spice rub – the dip is incredibly quick and easy to prepare and ready to present to Dad after just an hour’s chilling. Serve this well-seasoned spread with crackers, crostini or toasted baguette rounds. Moving from the savory to the sweet, appease Dad’s sweet tooth with spirited “Dad’s Black Cocoa Bundt with Butter Whiskey Glaze,” a featured recipe found in the June chapter of “Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations,” by bestselling authors Matt Lewis and Renato Poliafito. In a book dedicated to their fathers, the authors honor their fathers (and ours) with the inclusion of this “spectacularly, almost otherworldly, black” deep dark chocolate cake. Moist and intensely flavorful, I found this cake even better the second day after it was baked. Most Moms like going out for Mother’s Day, but all the Dads I know prefer staying home. With treats like these, it’s easy to see why. To find products for making and presenting these dishes, see “sources” following recipes.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
