I have always loved brunch. For me it has always been the perfect time eat on a lazy weekend day when you can squeeze out an extra hour of sleep. Maybe that extra hour includes a child slowly prying your eyes open with little fingers or another cleaning your toes with something that feels kind of wet and slimy, but your eyes are (basically) closed and you are lying down so it counts.
I would prefer to eat breakfast at 11 after the coffee(s!) have done their magic, but weekdays don’t work that way in our house so brunch always feels like a special treat. Continue reading “Bagel Brunch”
Spring is here and as eager as I am to shed the heavy sweaters of winter in favor of cute sundresses and flip flops I am even more eager to start eating “Spring”. I love seasonal fall and winter food but I am, like many of you I’m sure, ready to eat things that are light, fresh and colorful. I am anticipating with excitement sitting on my deck, on a perfect Spring night with friends and fun food.
When my friend Laura asked for a food contribution to her sweet daughter Violet’s school gala next weekend, these cucumber canapés immediately came to mind. They are crisp, fresh and beautiful. They scream Spring all wrapped up in a pretty one-bite package. And they are a terrific modern twist on some traditional Jewish favorites. What could be better?
3/4 pound smoked salmon
8 ounces soft cream cheese
Salt and freshly ground black pepper
3 TB heavy cream or half-and-half
2 English cucumbers, peeled and cut into 1/2″ slices and patted dry
Salmon roe caviar
Purchased bagel chips
In a food processor, process smoked salmon until it is a paste. Add cream cheese, heavy cream or half-and-half and salt and pepper to taste. Scoop into pastry bag fitted with a medium star tip. Pipe approximately 2 teaspoons of salmon mousse on each cucumber slice. Top with a chard of bagel chip and small spoonful of salmon roe caviar. Serve immediately.