First of all, I want to reassure you that I don’t plan on posting quite so frequently as I have been lately (I admire those of you who do, but that’s not my cup o’ tea), however after a long, cold winter away from home ( 3-1/2 months to be exact), I was ready for some hedonistic pleasure and writing. For me, that equated to some unbridled cooking, smoked salmon, and the word “extravaganza.” (Gotta love it!)

Spring arrived around mid-March in the Northern hemisphere, but such was not the case in Minnesota. It was 40 degrees when I left Oklahoma and 40 below zero when I arrived in Minneapolis in January… plus, it snowed eight out of the first ten days in April. Such fun!

I haven’t written much (or at all) about that experience — mostly because it pertained to Mom’s medical issues, a stove that didn’t work, two blizzards, and 60-years’ worth of “downsizing” (plus my sanity), but suffice it to say that I’m ecstatic to be back at the lake. (And Mom is settled in her new home at last.)

In the month that’s ensued, I’ve been treating myself to these simple, yet extraordinary appetizers (in lieu of full meals) to appease my soul. Oh my, yes! Sometimes you have to eat what appeals to you, never mind the “recommended daily allowances.”

Generally I concoct my own creations, but I arrived home with my mind in a mess, and my soul and stomach in sore need of Googling a recipe or two. What a treasure trove exists in cyber space, and how grateful I am for it. (And you!)

Briefly, I reconnected with my Irish (and Bohemian) roots while I was away — a combination of nostalgia and heritage (hence the Kerry Gold butter in the first photo) and a true appreciation for my ancestors and the “story tellers” in my life. (Thanks, cousin Fred — your writing continues to inspire me.)

As for the flavors, oh my goodness! Take your taste buds on a flavor picnic and TRY some o’ these… I’m so glad I did.

The compound butter in the canape above blew me away. (Bear in mind, butter is a rare treat and I’m still on the fence about “dairy” and ifs effects on me, but all in the name of trial and error.) Live and learn.

The “crunch factor” combined with creaminess… so worth it, swoon!

Re: the Smoked Salmon Mousse below…  I hesitated to pulverize part of my precious smoked salmon stash, but I couldn’t resist trying a new “texture.”

FYI, I subbed goat cheese for the cream cheese and cut the lemon juice by half to compensate for the “tang” — plus it sets up slightly stiffer than “mousse” — bring to room temp first. (Just sayin’.)

For a photo of my resulting appetizer with cucumber slices, see my previous post.

And if you run out of cukes, you can always make more deviled eggs. ;)

Here’s the links (with heartfelt gratitude):

Goat Cheese and Black Pepper Biscuits with Smoked Salmon

Chive Tartines with Smoked Salmon

Smoked Salmon on Mustard-Chive and Dill Butter Toasts

Smoked Salmon Mousse

Salmon Mousse Deviled Eggs “self explanatory” (reserve yolks for egg salad sandwiches or potato salad)

Enjoying culinary freedom at HOME — at long last,

~ Kim