Smoked Salmon on Toast Points

I already posted two "Wordless Wednesday' post...almost did a 'Silent Sunday', but I can't stay 'wordless'...and I can't stay 'silent'! It's been such a torment and grieving period for me; first, the 'denial', and second the 'shock and grief'. Never in my life have I witnessed a favorite pet, passing away, and I never want to experience that as long as I live. I really think that poor little Mush missed Prince so much since he's been gone for the past two years...she grieved for her 'best buddy' for over a year. A few months ago, I found out that she has 'heart murmur' and I have been giving her pills daily, but in the end she gave up.

Although, she has been a lot closer to me (meaning, that she wanted to sit on my lap and literally patting my hand to pet her, (so cute, which I did anyway)...I cancelled her last appointment to the vet, and I cannot forgive myself. The hardest part is; when I walk through the door...just like to 'poem says'...she is no longer there to greet me!

I always have fresh herbs on 'hand'...eggs, capers, cream cheese, and occasionally buy smoked Nova Salmon. Not cheap by all means, but oh, so good. The best way that I love it is to make little 'open faced' sandwiches, or on bagels. These cute little whole grain party breads are a perfect choice...better than cutting up bread for 'toast points'...I prefer making toasts out of the little party loaf, and you have the perfect little snack to enjoy...and healthy too!

I have not been eating dinners at all since Mushy died...just snacks in the middle of the day, skipping breakfast as well! (not a good idea, just have no appetite)

Now that I pulled out my dear departed Hungarian grandmother's hand crocheted doily from my 'secret' drawer; she made this lovely piece and more for me, years ago which I kept it in meticulous condition; I'm proudly displaying that, as well!
As for me, I can totally just eat appetizers, and skip dinner! I love the Spanish inspired Tapas, as well and have been checking them out to make something really inspiring. Of course, the Italian Antipasti is not too 'shabby'...love the small bites!


Smoked Salmon on Toast Points
slightly adapted from Williams- Sonoma

For the herbed cream cheese:

• 4 oz. cream cheese, at room temperature
• Zest of 1/2 lemon
• 1 tsp. fresh lemon juice
• 1 1/2 Tbs. chopped fresh chives
• 1 Tbs. chopped fresh dill
• 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
• I used whole grain party bread
• 2 Tbs. unsalted butter, melted
• 6 oz. smoked salmon, thinly sliced
• 1/2 cup finely chopped red onion
• 1/2 cup capers, finely chopped
• 3 hard-cooked eggs, peeled and grated
• Dill sprigs for garnish

To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.

Preheat an oven to 350F.

Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.

To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.

Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.


Thank you for all your kind and caring words of comfort, I appreciate each and every one of your kind comments. I do apologize for not visiting and commenting on your blogs for almost 1 week now. I am getting back to the normal routine, and will not abandon my blog, or my favorite blogger friends! Your friendship means a lot to me, and I hope to stay in touch with you for a long time to come! Hugs,
Elisabeth

Lemon Curd

Nothing like homemade Lemon Curd that you so lovingly make...being careful not to let it burn or curdle because after all, you'll be wasting half a dozen egg yolks (save the whites for another use) some precious fresh butter, three lemons, a cup of sugar and all that time you've spent carefully whisking it to yummy perfection.

Don't boy store bought lemon curd because they never can compare to the luscious one you make at home. I love this even more than custard, which actually is, combined with fresh squeezed lemons and grated lemon zest.

Notice the cute wrought iron trivet...shaped like a teapot? A 'thrift find for $1.99; it even has a little hook so you can hang it...gave it to my daughter last year and it is so well made, sturdy, and beautifully glazed. I set the still hot lemon curd after I filled the mason jar that has been sanitized.

Now that its sealed with the lid I'm going to refrigerate it and fill a tart crust, or you can fill a pie crust, and top it with fresh raspberries...or, I could save it in the fridge to use it for another dessert, spread it on freshly baked biscuits. This would make a very special gift as well, for the holidays!

The recipe is found in Martha Stewart Cookbook...collected recipes for every day. This is a fantastic book where you will find your basic recipes at a moment's glance...another 'thrift find' for $2.99...also gave to my daughter.

Lemon Curd
adapted from Martha Stewart

6 egg yolks lightly beaten
1 cup sugar (caster-granulated)
Juice of 3 large lemons, about 3/4 cups
1/4 lb. (1 stick) unsalted butter, cut into small
pieces.
1 Tablespoon. grated lemon zest

In a medium stainless steel pot, combine the

egg yolks, sugar, and lemon juice. With a wire

whisk, stir constantly for about 12-15 minutes

until mixture thickens, and coats the back of a spoon. Do not allow the mixture to boil. 

Remove from heat and strain the mixture through a mesh sieve into a medium bowl, to make sure that it is completely smooth without any lumps.Stir in the butter, a few pieces at a time and fold in the lemon zest. While still warm pour the mixture into a sterilized jar, and cover tightly. Refrigerate until ready to use. 

Yields 1 1/2 cups.

Bacon-and-Egg Muffins

Just think; you can make these fabulous muffins for breakfast...bacon, lightly scrambled eggs, and shredded cheddar cheese, all rolled into one!

There's about a dozen version of the Bacon-and-Eggs Muffins recipe online, but I found this to be the best, from Better Homes and Gardens Magazine. This is what I call a 'hearty' breakfast, or 'snack'
treat. Here's the recipe, just click to view and print it!

Have a wonderful and safe Memorial Day weekend! xo
Bacon-and-Egg Muffins

Easy Frittata with Vegetables and Bacon...also an Award!

I'm not trying to cover up, or making excuses for not posting a fabulous dessert...my favorite quote..."it is what it is"..."what you see is what you get"...well, it holds true. I'm quite a frugal person, but that does not mean I'm "cheap" I like to get good quality produce, small amount of meats, seafood, and the freshest and best eggs possible.

 I have been buying the 18 carton Egg-Land's Best at Costco's and I always have more than enough. I don't bake enough, and I don't eat enough eggs, so when I have a lot left over, I end up making a frittata on top of the stove, and finish it off in the oven, to melt and brown the top with the cheese on it, but this time I didn't have any cheese...but did still have the organic bacon, so I cooked that separately, to sprinkle on the top. Leftover eggs are always nice hard boiled too, to make egg salad with it.

You probably also didn't know...which some of the 7 things about me, is that I love iced tea better than hot tea. The only time I drink hot tea, when the temperature drops below 65 degrees F. outside! Strange, but true! Also, I love Lipton fresh brewed tea. I literally make a pitcher of fresh tea for iced tea, which both my son and I love. He comes over to my place, at lunch time (works from home)...runs on the beach, and when he returns. he practically drinks the entire pitcher of ice tea with fresh lemon slices, and sweetened with "blue agave" syrup. So that's my little secret with the iced tea!

What you see on the forefront on the left, is little chunks of cooked potato, and little diced pieces of zucchini,
chopped onions, peppers, and diced fresh tomatoes, and beautiful sliced tomatoes  from that glorious bag of fresh tomatoes that I buy for $1.00 when they have it at my favorite local produce market!

Garden Style Frittata-and my giveaway gifts

I came home yesterday afternoon, and I had a huge box propped against my door. I was so excited, because before I even opened the box I saw the Red Gold label on the box. My amazing giveaway gift via Wendy,
@The Weekend Gourmet  Red Gold  Diced tomatoes are 100% natural, you can just spoon them right out of the 14.5 oz can, and eat them raw, that's how good they are...so fresh, and naturally sweet. For more information on these amazing Midwest tomatoes, you can go online to http://www.redgold.com/ They are not California tomatoes, but from my home state, Ohio, and a couple of other Midwest states. Thank you Wendy, and thank you Red Gold!

I first thought that I got a case of tomatoes, because the box was so huge, but not too heavy...instead, just look at this gorgeous box of goodies. A large ruby red tote bag (I'm a tote bag collector, hee hee)...a beautiful little special edition collectors 2004 Gold Chevy, which I will give to my little grandson as a birthday gift at the end of the month, for his 5th birthday (can't wait)...he has already such a huge collection of little cars, but this will be a large one, and most unusual. Also, a cookbook, which I love, and made the Garden Style Frittata from...last night...for my light supper, also a key chain, more recipes on index cards, and of course, the three different cans of diced tomatoes...LOVE IT!!!...just look at the red frills that it was packed in. (me, as a thrifter, will save these packing to use for another occasion)

 Here's a little EGG TALK...about a thrift find book of mine called Never Eat More Than You Can Lift...by SharonTyler Herbst, a book about noteable quotes, and edibles. You find everything here, from A to Z.
Cute little book cost $20.00 in the U.S, and $27.95 in Canada...I picked it up for $1.95 at a World Thrift store.

BAD EGG: A good-for nothing one who's unreliable or dishonest.
DON'T PUT ALL YOUR EGGS IN ONE BASKET: Don't invest all your time, energy or money in only one investment, activity or person.
EGGHEAD: An intellectual, a "brain"
EGG ON ONE'S FACE: Embarrassment or humiliation after saying or doing something foolish.
GOOD EGG: A likable trustworthy person.
GOOSE EGG: Zero
INNOCENT AS A NEW LAID EGG: Fresh, unspoiled.
LAY AN EGG: To fail miserably, usually in front of others.
NEST EGG: Money or other investments set aside for the future.
ROTTEN EGG: A "bad egg" only worse.
WALKING ON EGGS: To move with caution, whether verbally, or physically.


"Put all your eggs in one basket"...WATCH THAT BASKET- Mark Twain

"The egg is to cuisine what the article is to speech"-Anonymous

The Book is called, Heartwarming RECIPES for the busy cook, by Red Gold. is my recipe that I adapted. I used 6 eggs, and 1 can of the 14.5 oz. tomato drained, and not (2) that the recipe calls for. I did not want to use the Mexican Fiesta diced tomatoes, since this is an Italian inspired frittata, therefore I used the Garlic, basil, and oregano diced tomato, which was fabulous, pairing it with 1/3 cup of Reggiano Parmigiana cheese, grated, mixed in with the beaten eggs, and also used on the top. I used sweet onions chopped, instead of the scallions, which I did not have.
Also, I used fresh chopped Italian parsley, to sprinkle on top, and a handful of small grape tomatoes halved, which I have on hand. I omitted the sage, as well. I added the diced tomatoes on top of the eggs while they were cooking in the skillet, and added the fresh tomatoes on the top when I placed them in the broiler.

At any rate, here's the rest of the original recipe.

Beat the eggs in a bowl with a fork just until blended. Stir in the cheese, sage, salt and pepper. Heat the olive oil in a medium nonstick ovenproof skillet over medium heat. Reserve 1 tablespoon of the scallions. Add the remaining scallions to the hot skillet.
Cook for 2 minutes, or until limp, stirring frequently. Add the egg mixture, tilting  the skillet to ensure even coverage. Reduce the heat to low. Cook for 3 minutes, lifting the edge of the frittata with a wooden spoon to allow the uncooked egg to flow underneath; do not stir.
Spoon Red Gold Diced Tomatoes over the top of the frittata. Cook for 2 to 3 minutes or just until the eggs begin to set. Sprinkle with the reserved scallions. Broil for 1 to 2 minutes or until light brown.