“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Wednesday, 19 December 2012
( a picture of our decorated lounge 2012)
If you're looking for a fabulous appetizer or spread for your party buffets and dinners this holiday season, look no further. This one is the best! It's easy, impressive and quick to make . . . and it always goes down a real treat with anyone who tries it. They always want the recipe.
I often made this as an appetizer for the many dinner parties I catered when I worked at the Manor. It was a real favourite with my bosses and their guests.
It combines simple ingredients together to create a fabulous rich spread that goes very well on breadsticks, crackers, toasted baguettes . . . and I confess . . . spread onto celery sticks. (A fab way to munch on the leftovers. )
You don't need to use best quality smoked salmon . . . I usually use the smoked salmon scraps you can buy in the shops. You are going to chop it coarsely anyways, and the scraps are already chopped for you.
The leftovers are also fabulous spread onto slices of sour dough bread that you toast to a golden brown under the grill. A squirt of lemon and a few grinds of pepper and you have a fabulous lunch . . . all the creamy pink deliciousness melting into the toasty crevices of the crunchy toast is quite, quite irresistible.
*Smoked Salmon Spread*
Makes 2 cups
This is the perfect Christmas treat. Serve it with breadsticks, crackers or slices of toasted baguette. Deliciously different!
12 ounces cream cheese, room temperature (340g)
1/3 cup dairy sour cream (40g)
6 dashes of Tabasco sauce
1 TBS fresh lemon juice
3 spring onions, white and green parts, thinly sliced
3 TBS capers, rinsed and drained
8 ounces smoked salmon, coarsely chopped
3 TBS chopped fresh dill, or 1 TBS dried dill tops
fresh ground black pepper to taste
fresh dill to garnish
Put the cream cheese, sour cream, Tabasco sauce and lemon juice in a food processor. Blitz to combine. Add the spring onions, capers, salmon, chopped dill and pepper. Pulse to blend. Scrape into a serving bowl. Garnish with the dill and serve chilled or at room temperature. Fabulous!