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Butteryum food blog recipes

Filtering by Category: snack recipes

Salmon Something Somethings

Patricia @ ButterYum

Salmon Something Somethings - ButterYum

When you're a food blogger, you tend to have friends who are also food bloggers.... and when food bloggers talk, the conversation can start off being about anything, but inevitably, you always find a way to bring it back to food.  That's what happened the other day when I was talking to my dear friend Kim from The Finer Cookie (a fabulous blog, by the way).  I had a function to attend and I needed to come up with a quick appetizer so I asked her to share some ideas.  She spurted off a number of suggestions without hesitation, but my favorite was this one,

"cucumber slices with sour cream something, chives, and something something"  

Ha!  So here's what I came up with - pumpernickel rounds topped with garlic and herb cheese, a slice of cucumber, a slice of smoked salmon, a dollop of sour cream, and I finished it all off with a generous sprinkling of shallot salt, finely ground black pepper, and fresh chopped chives.   

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I started by cutting scalloped rounds of pumpernickel bread.  Rye would work have worked too, but I really like the color contrast the pumpernickel provides.  Toast them if you like, but I didn't have time.

I used the 3rd smallest cutter from this dual sided set of cutters.  Basically, you want the bread round to be a little larger than the slices of cucumber you're going to use.

Side note - pumpernickel has always been my favorite - hard to find good pumpernickel these days.  Anyway, my grumpy kid tells me he doesn't like it at all, but guess who keeps using it to make sandwiches?  Ha!

To cut thin, perfectly even slices of cucumber, I used this nifty gadget.

Perfetto!

Alrighty then, top each pumpernickel round with a generous dab of extremely flavorful spreadable garlic and herb cheese.  

I used this garlic and herb cheese by Alouette, but garlic and herb Boursin would be delicious too. 

Top each dollop of cheese with a thin slice of cucumber and press it down to glue it in place. Then add really good quality smoked salmon and a tiny dollop of sour cream.  Starting to look pretty good, huh?  You could eat them just like this, but I have a few flavor bombs up my sleeve.  

The first is shallot salt.  I could sprinkle this stuff on EVERYTHING.  It tastes like a combination of smoky onions and garlic.  So, so good.  

Okay, so sprinkle a healthy dash of shallot salt all over.

An easy and delicious Smoked Salmon Appetizer Recipe w/PHOTOS

And follow with plenty of finely cracked black pepper and chopped fresh chives.   That's all there is to it.  Now take my advice and don't turn your back on these because they disappear fast.  Enjoy!

Items used to make this recipe:

(affiliate links)


Salmon Something Somethings

makes 20 appetizers

Printable Recipe

Ingredients

  • 10 sliced pumpernickel bread

  • 2 ounces Alouette Garlic and Herb Spreadable Cheese (or Boursin)

  • 20 thin slices of English cucumber

  • 4 ounces thinly sliced, high quality smoked salmon

  • 1 ounce sour cream

  • shallot salt (garlic or onion salt would work)

  • finely ground black pepper

  • chopped fresh chives

Directions

  1. Cut twenty 2 1/4-inch rounds from the pumpernickel bread. I used this awesome set of dual-sided cutters.

  2. Place 1/2 teaspoon of the garlic and herb cheese on each bread round.

  3. Add one slice of cucumber on top of cheese and press down slightly.

  4. Top cucumber with bite-size pieces of smoked salmon.

  5. Top salmon with 1/4 teaspoon sour cream.

  6. Sprinkle liberally with shallot salt, finely ground black pepper, and freshly chopped chives. Serve immediately.

Note

  • If you want to transport these, use a carrier like this. They don’t travel well on a platter because plastic wrap will smoosh the sour cream.  

Thin and Chewy Chocolate Chip Cookies

Patricia @ ButterYum

I posted these amazing cookies more than 4 years ago, but they're so delicious, and because my blog audience has grown, I felt the need to share them again.  The recipe is adapted from CookWise by Shirley O. Corriher (some of you might know her as a guest on Alton Brown's Good Eats show).  In the book, Shirley shares 4 chocolate chip cookie recipe variations; basic, thin, puffed, and lastly, in-between.  The "puffed" and "in-between" versions rely on the use of butter-flavored shortening instead of real butter like the "basic" and "thin" versions.  Since my blog is called ButterYum, you can guess which variations I tried - the basic and the thin ones.  Both were extremely good, but the thin cookies won my family's taste test by a landslide.  I think the mini chocolate chips and full tablespoon of pure vanilla extract take these cookies over the top.  An added bonus, the recipe contains no eggs so feel free to eat as much raw cookie dough as you like!  

Items used to make this recipe:

(affiliate links)


THIN AND CHEWY CHOCOLATE CHIP COOKIES

makes 36 cookies (#50 cookie scoop)

Printable Recipe

Ingredients

  • 1 1/2 cups (180g) bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

  • 3/4 teaspoon fine salt

  • 3/4 teaspoon baking soda

  • 10 tablespoons unsalted butter, softened

  • 1/2 (100g) cup granulated sugar

  • 1/3 (71g) cup light brown sugar

  • 3 tablespoons Lyle’s golden syrup (or light corn syrup)

  • 2 tablespoons milk

  • 1 tablespoon pure vanilla extract

  • 1 cup (6 ounces) mini chocolate chips (I find regular chocolate chips are too large for these cookies)

Directions

  1. Preheat oven to 375F and line 3 half sheet pans with Silpats.

  2. In a medium bowl, sift together the flour, baking soda, and salt; set aside.

  3. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.

  4. Add corn syrup and milk; beat well and scrape down the sides of the bowl.

  5. Add vanilla extract; beat well.

  6. On low speed, gradually add the reserved dry ingredients and mix on low until combined.

  7. Add mini chips and mix on low for 5 seconds.

  8. Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed.

  9. Use a #50 scoop (1 tablespoon) to portion 12 blobs of dough evenly about 2 inches apart onto lined sheet pans.

  10. Chill dough on sheet pans in fridge for at least 10 minutes before baking.

  11. Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early).

  12. Remove sheet pan from oven and wait 3-5 minutes before transferring cookies to a rack to cool completely.

adapted from Shirley O. Corriher, author of CookWise

See how thin and lacy these cookies are? And get a load of all those mini chocolate chips. Be still my heart!