Monday, September 14, 2009

Gossip Girl Season Premiere (09/14/09)

Waldorf Salad Cups

Serves 12


3 tablespoons Greek yogurt

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup walnuts, lightly toasted and chopped

1/2 cup celery, thinly sliced

1/2 cup red seedless grapes, quartered

1 red apple, cored and diced

12 endive leaves


1. In a medium bowl, whisk together the Greek yogurt, lemon juice salt and pepper.

2. Mix in the walnuts, celery, grapes and apple.

3. Spoon mixture into the endive cups. Serve immediately.


Bass Cakes with Horseradish-Chive Sauce

Serves 12



1 pound bass fillets

1 1/2 teaspoons olive oil, plus 2 tablespoons

1/2 cup red onion, minced

1/2 cup parsley, minced

1/2 teaspoon salt

1/4 teaspoon black pepper


1 1/2 cups Greek yogurt

1/2 cup prepared horseradish

1/4 cup fresh chives, chopped

1 tablespoon fresh lemon juice

1/4 teaspoon salt


1. Cut bass fillets into smaller pieces and pulse in a food processor until finely chopped. Set aside.

2. Heat 1 1/2 teaspoons olive oil in a skillet over medium-high heat. Sauté onions until translucent, 3-4 minutes. Set aside to cool.

3. In a large bowl, mix all ingredients. Form 2 tablespoons of mixture into one patty. Repeat with remaining mixture.

4. Heat 2 tablespoons of oil in a skillet over medium heat. Fry patties until browned on both sides and cooked through, about 4 minutes per side. Serve warm.

5. Mix all ingredients for sauce together in s small bowl. Serve with bass cakes.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.