The sun is shining. The temperature is allegedly rising. Soon, you will be invited to a lot more let's-get-together-and-have-a-drink-on-the-roof type things. Let's talk about what to bring. Cold, petite, brightly colored little bites are my personal preference. Especially if what you are eating for your main course is (as was the case a few weeks ago at some dear friends') a gut-bomb of epic proportions.
Let me be clear, the thing we ate for our main course was likely one of the most delicious things any of my friends has ever fed me. It was, however, like a prehistoric ancestor of the Bacon Explosion that none of us can forget. I promise to tell you more about this later, but for now, let's talk about complementing your friends' ritualistic torture of your arteries with some things that are dainty and refreshing.
These are Smoked Salmon and Cream Cheese Buds. Yes, you've got me. They're not bud-shaped. They were, however, delicious. And yes, apologies, I did find it necessary to pile a little clump of dill gremolata in the middle for dipping. I have to cut the cream cheese somehow.
Since we were already on a stuffing things inside other things kind of path, I decided this was the occasion for Stuffed Celery. I like this recipe especially, because it dictates that you can fill the cavity with your preferred filling. This directive to be self-expressive is particularly appreciated when you have an extra pound of cream cheese in your fridge because you decided to cook a whole book full of it. The cream cheese in question was heavily seasoned with freshly grated horseradish root and a big handful of chives.
I know I'm being a bit cryptic about this (now legendary) main course, but you have to understand, it requires its own forum for discussion. You are going to want to talk about it. We will soon. Until then, please go drink a cocktail on a roof.
Smoked Salmon and Cream Cheese Buds
Season cream cheese with white pepper and spread on neat, thin slices of smoked salmon. Roll, chill and cut in one-inch lengths. Pinch one end closely together and insert pick.
Select two stalks that fit well together and stuff the groove of each with any preferred filling. Bring the stalks together to make a round treelike stalk and chill. To serve, cut into inch pieces with a very sharp knife and heap in relish dish.
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