Tag-Archive for ◊ Christmas ◊

20 Dec 2014 Minty Malty Hot Chocolate

You HAVE to try this!  It’s delicious, and it’s mild and smooth and warm and comforting, and sooooo Christmassy!.  I don’t know about you, but I don’t like bitter hot chocolate (Starbucks!), and I don’t like hot chocolate that is so strong I can hardly finish it (Starbucks!), or so rich I feel sick after drinking it (Paris!).  This hot chocolate is perfect. Mild. Creamy. Totally Yummy. Totally Christmassy.  Serve it with a candy cane stirrer or crushed candy canes sprinkled on top of the whipped cream. I served it at my Christmas party and it was a big hit.

Make it to watch your favorite Christmas movie with, or to read your favorite Christmas book with, or to just sit under the Christmas tree and watch the lights.  Make it for after a long walk in the snow (or, in California, in the rain), or for the Christmas Carolers (there’s so few of them now). Or to celebrate having finished all your Christmas shopping. Or make it for Santa and leave it out with the cookies–with testers for the whole family, of course. Make it for Christmas morning, to open the presents with, or make it for Christmas night to end the day with.  Just make it.  You’ll love it.

There is a problem though, finding Chocolate Malted Milk Powder.  I had to order it from Amazon.  The first time I made it, I made it with Vanilla Malted Milk Powder though, which is easily found in any grocery store, then I added cocoa powder and sugar to taste. It was great! (I used 1/2 cup Vanilla Malted Powder…, and just kept adding equal amounts of cocoa powder and sugar until it tasted right.)

The original recipe starts with a gallon of milk, and leftovers do keep well in refrigerator and warm up well in the microwave, but if you want to make half a recipe, I have written the recipe with easy to half measurements. If you are making for a party, mix everything on top of stove, then pour into a crockpot to keep warm.

Trust me!  This is delicious.  Let me know how you like it.

Minty Malty Hot Chocolate

  • 1 gallon whole milk
  • 1 11 oz pkg (about 20-22) chocolate-covered cream filled mint patties (Mini York Peppermint Patties)
  • 1 ½ cups chocolate malted milk powder* (order from Amazon)
  • 1 tablespoon vanilla
  • Whipped cream, marshmallows, mini candy canes or crushed peppermints topping (optional)

Combine all ingredients in a pan on top of the stove, stir  until mint patties melt.  Stir occasionally, and watch like a hawk. Once milk gets hot enough to boil over, there’s no stopping it.  Just gently heat the milk and melt the mint  patties. (Can be made a few days in advance.) Beat to combine well.  Serve from pan, or place in crock pot to keep warm up.  (Can keep in crockpot for at least 2 hours.) Top with whipped cream, marshmallows, mini candy canes or some crushed up peppermints…, or serve “as is”.

*Or sub ½ cup vanilla malted milk powder and enough cocoa powder and chocolate to taste. I did this once, delicious, but don’t remember the quantities…, just a bit of this and a bit of that. Then a bit more of this, a bit more… Until it tastes delicious!

Thanks for stopping by my kitchen today,

08 Mar 2014 Kipferls (Vanilla Hazelnut Butter Cookies)

kipferl2

I had never, ever heard of Kipferls before.  Then, in two weeks they came into my life twice!  First, my friend Priscilla made some in the Culinary School Pastry Arts program she is enrolled in. I didn’t try one because I don’t like nuts.  I dislike nuts so much that the name of the cookie didn’t even register.  Then I read “The Book Thief” and Kipferls are important in one chapter.  Since I was hosting book club this month and since the author had contributed his mother’s recipe for Kipferls to “The Book Club Cookbook” that my friend Kayte  gave me for my birthday last year, I decided to make the cookie. I had to do a Google image search to see what they looked like! Then came the hunt for Hazelnut Flour.  It’s out there. I found it at Sprouts.  I was shocked by the price.  I told the cashier that there must have been a mistake.  She said she doubted it.  I asked her to call for a manager for a price check.  YEP.  She was right.  There was no mistake.  It’s $16.95 for a 14 oz. packet of Hazelnut Flour (aka Hazelnut Meal). After creating such a fuss, and with my book club in less than seven hours, I bought the dangblasted expensive and pitifully small bag of Hazelnut Flour. BTW, you don’t have to buy this flour to make these cookies.

How to avoid using expensive Hazelnut Flour:

1. Make your own.  Preheat oven to 350°F. Place 6 ounces (1 1/4 cups) of shelled hazelnuts on a baking sheet in a single layer. Bake 8–10 minutes, stirring occasionally until the hazelnuts are fragrant and brown. Remove the nuts from the  oven and let cool slightly. While still warm, though, fold the nuts inside a clean kitchen towel and rub vigorously to remove their skins. Place skinned nuts in a food processor fitted with the stainless-steel blade, and process until they are finely ground.

2. Substitute Almond Flour or Almond Meal for the Hazelnut Flour.  Almond Meal is about one-third the price of Hazelnut flour.  My German friend Karin said she always makes her Kipferls with Almond Meal, but her German relatives grind their own nuts.

To continue with my saga…Upon returning home with my $16.95 package of Hazelnut Flour, I got out the recipe and got started.  No! Two vanilla beans?  TWO?  For 36 cookies?  It is now clear to me that I am making World’s Most Expensive Cookie and I am thinking these better be good.  (They were, thank goodness. So good I might have to make them again, and again, and again…)

This recipe is based upon Markus Zusak’s recipe for Kipferls as published in The Book Club Cookbook.  I made some changes to the method and to the ingredients.  Mr. Zusak’s mother mixed her dough by hand, I tried it for a bit, then resorted to my electric mixer.  I split the use of the vanilla beans, putting one in the cookie and one in the powdered sugar, Mr. Zusak put both in the powdered sugar. I had to quadruple the amount of powdered sugar to cover all the cookies, and I covered the cookies with the powdered sugar while the cookies were still warm* so get a crackly, almost melted sugar coating on the cookies. (*Let the cookies cool a little, to firm up a bit.  If you toss hot cookies in powdered sugar, the cookie will break.)

Kipferls

Crisp German Vanilla Hazelnut Butter Cookies

For the cookies

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups Hazelnut Flour or Hazelnut Meal or alternative (see above)
  • 2/3 cup granulated sugar
  • 14 tablespoons (1 ¾ sticks) butter, at room temperature
  • 1 whole vanilla bean, split in half, and insides scraped off with a knife.  Discard the outside of the vanilla bean

For the vanilla sugar

  • 1 1/3 cup powdered sugar
  • 1 whole vanilla bean, cut crosswise into 1-inch pieces (different preparation than above)
  1. Make the vanilla sugar first.  Place the powdered sugar with the chopped up vanilla bean in the bowl of a food processor fitted with a metal blade.  Process until the vanilla bean has been incorporated into the powdered sugar, several 10 second bursts.  Place a fine meshed sifter over a small bowl and sift the powdered sugar to remove the unblended pieces of vanilla bean.  Pour vanilla sugar into a large Ziploc bag. Set aside.
  2. Preheat oven to 350°F. Spray two baking sheets lightly with cooking spray or line with parchment paper.
  3. Combine all purpose flour, hazelnut flour/meal, and granulated sugar in a large bowl. Cut butter into 1/2-inch pieces and add to flour mixture. Scrape the inside out of the split vanilla bean and add to bowl.  With an electric mixer, mix dough for 3-4 minutes or until a soft dough is formed.
  4. Pinch off small pieces of dough (1 T; 1/2 oz; 15 grams) and mold gently between your palms to form 3-inch ropes, thicker in the middle and tapered at the ends.   This took a bit of doing to master.  I rolled the dough to the length of my three middle fingers.  I rolled the dough a bit more firmly with my ring and index finger so the ends of the dough would be thinner. Fashion each piece of rolled dough into a crescent shape and place onto the prepared trays, see picture above.
  5. Bake in preheated 350º oven for 15-20 minutes or just until the cookies are beginning to turn brown.  Mr. Kusak says that once the Kipferls are brown, they are over cooked.
  6. Remove cookies from oven.  Cool just slightly and then toss into the Ziploc bag with the vanilla sugar–tossing the cookies while they are still hot creates a slightly melted-on, and truly special coating.  Toss  cookies in vanilla sugar.
  7. Remove cookie to a cooling tray and repeat with remaining cookies and vanilla sugar.  If you have vanilla sugar left over, you can re-coat the cookies.
  8. Let cool completely before eating. The cookies will crisp up as they cool.

 Yield: About 3 ½ dozen cookies

Kipferls1

I hope you enjoy the World’s Most Expensive Cookie!  They ARE good and worth the cost and the effort. Thanks for stopping by my kitchen today!

PS…I am making another batch of these cookies to take to a Tahoe retreat this weekend.  One bag of that dangblasted expensive Hazelnut Flour does make three batches of these cookies…AND, Costco sells vanilla beans now.  Note my friend Sally’s point, put the vanilla beans in the powdered sugar as soon as you get them.  Once you are ready to make the cookies, remove the beans and use as outlined above.  The benefit is that some of the essence of the vanilla beans will have soaked into the sugar…yummmmm.

06 Mar 2013 White Mint Dark Chocolate Layer Cake

chocmintcake

I know, I know, this is a horrible picture.  Don’t let that put you off though.  This is a delicious cake, one of my best!  The reason this picture is so bad, well, aside from me not being a talented photographer, is that everyone ate the cake!  This is the one piece  that was left, and it was left out all night.  It looks like it, too, doesn’t it? Poor cake.  I really should bake this cake again just to get a better picture of it.  Problem with that is, folks are hollering for the recipe! I served the cake at my Dining For Women meeting and had several requests for the recipe.  I told everyone it was on my website, but this morning  I was shocked to find I hadn’t posted it.  Ever. Oops. What have I been doing with my time?

So here is the recipe, finally!  I found the original  recipe on epicurious.com the year that my twins graduated from high school, in 2009, I believe.  I made it for their high school graduation.  See how good this cake is?  I know exactly when I first tasted it! (I was pretty impressed with myself!)

The only thing I changed was making two layers instead of three (I think three layer cakes are pretentious–and who has three matching layer cake pans anyway?).  Don’t change anything else!  Use peppermint extract, not mint.  AND, one more warning:  stick to the Lindt Mint Chocolate bar, or something very similar. My daughter made this cake one year with Ghirardelli Mint Squares (the ones with the liquid-y centers).  Not a good idea. She made the cake for my birthday cake.  The top layer kept sliding off the bottom layer.  Yes, more than once. The cook took it very hard.  I think there were tears.

There shouldn’t be tears served with this cake.

This cake can be dressed up a bit for Christmas.  Andes has Candy Cane mints now.  Those and a few candy canes or peppermints can adorn the sides/top of the cake or the cake platter. Hershey’s Candy Cane Kisses can be melted for the top of each layer, if you want, but they don’t taste nearly as good as the melted Lindt Mint chocolate bar…, and they don’t have the delightful thin crunch that comes from the melted Lindt bar.

Chocolate Mint Layer Cake

For Cake and Chocolate Mint Topping

1 ¾ c. flour
¾ c. unsweetened cocoa powder (use Hershey’s Special Dark)
1 ¼ tsp. baking soda
½ tsp. baking powder
¾ tsp. salt
2 c. sugar
¾ c. butter, at room temperature (1 ½ sticks)
3 eggs
4 tsp. vanilla
1 ½ c. buttermilk
1 large Lindt Mint Chocolate Bar, chopped

Preheat oven to 350 degrees. Butter and flour three 9-inch diameter cake pans. Line bottom of pans with parchment paper. Sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl beat sugar and butter together until light and fluffy, at least 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Beat for another 5 minutes. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Divide batter equally between the three cake pans (a generous 2 cups of batter in each pan). Bake in preheated oven for about 25 minutes, or until cake springs back to touch. Remove cake and sprinkle chopped Lindt Mint Chocolate over tops of each layer. When chocolate melts, spread gently evenly across tops. Let cool in pans for 15 minutes then remove to racks to cool completely. Remove parchment paper.

For Creamy Minty Frosting

1 ½ 1-lb. boxes powdered sugar
½ c. butter, at room temperature
2 tsp. peppermint extract (not mint extract, peppermint extract)
¼ c. milk or cream, approximately
1 box Andes Mints, unwrapped and chopped

Combine powdered sugar, butter, extract, and milk/cream in a mixing bowl. Beat until light and fluffy, adding more milk or cream, 1 tsp. at a time, if needed to bring mixture to spreading consistency. Place approximately 1/5th of frosting on top of each layer cake. Carefully smooth frosting on top of mint chocolate covered cake layers. Place frosted layers on top of each other on a serving plate. Use remaining 2/5ths of frosting to carefully frost sides of cake. Sprinkle chopped mints on tops and sides of cake. Let sit for an hour or two before serving.

Thanks for stopping by my kitchen today!  If you like what you read, sign up.  You’ll get a three line email letting you know when I post another recipe.  I won’t use your email address for anything else, ever, I promise!

 

09 Dec 2012 Skibo Castle Crunch

This cookie is something you’ve never tasted before.  There’s no chocolate, no caramel, no peanut butter, no nuts, no oatmeal, no coffee, no mint, nor is there any jam in this cookie, so how can it be good?  I don’t know, but it is.  Damn good.  Two bites and you’ll be addicted and you won’t know why.

I don’t know why I made this cookie in the first place.  I found it in “The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009” by Gourmet Magazine.  This was billed as the best cookie of 1999.  Maybe I made it because it was made famous in Scotland and I have a fondness for all things Scottish.  Maybe because it was a 15 minute bar cookie recipe and I had all the ingredients on hand.  Nevertheless, I made it, and this odd, crunchy ginger cookie has become one of my favorite all time cookies.

I had to change the recipe though.  The first year I made it, I loved it, but it was ODD, downright ugly and temperamental (no two batches turned out the same).  So I twiddled with it a bit and then , sadly, had to let it go as an “almost great” cookie.  This year,  I found the recipe again,  on Epicurious. com…, with twenty-five comments!  So I tried the recipe again and incorporated some of the suggestions.  Success!  This is the cookie I am taking to my Cookbook Club’s annual Christmas Cookie Exchange (my yoga group already gave it 10 thumbs up–and they got to taste both years’ versions).

The biggest change was doubling the recipe, but baking in the same size pan as the original recipe.  The second big change was using a food processor to make the base.  The third big change was cutting the cookie into squares before the cookie cooled. So here is the recipe for an odd, crunchy, ginger-y cookie that takes 15 minutes to bake and is totally addictive.

If you want more ginger flavor, add 1/2 cup minced candied ginger to either the shortbread base or sprinkled on top of the glaze.

Skibo Castle Ginger Crunch

For Shortbread Base:

2 ½ cups all-purpose flour
6 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons ground ginger
½ teaspoon salt
1 cup (2 sticks) cold butter, cut into pieces

For Glaze-like Topping:

1 1/2 cups butter
2 tablespoon Lyle’s Golden Syrup (British cane sugar syrup-try World Market or an Indian Grocery or Amazon.com…or sub dark corn syrup)
2 cups confectioners sugar
1 teaspoon ground ginger
1 teaspoon vanilla

Preheat oven to 350°F . Line  a 13″ by 9″ baking pan with parchment paper.

Make shortbread base:
Place the dry ingredients in a food processor and whirl to combine.  Add in and blend in butter  and whirl until mixture resembles coarse meal and just starts to hold together.  Pour mixture into parchment lined baking pan. With your fingers, press mixture evenly into bottom of pan.  Do this lightly.  If you press too hard the shortbread will suffer.  Bake shortbread in middle of oven until golden and crisp around the edges, 25 to 30  minutes.  Keep  your eye on this.  The shortbread can go from perfectly done to over baked in a minute.

Just before shortbread is done, make the topping:
Five minutes before the shortbread is to be taken out of the oven, melt the butter in a small saucepan.  Whisk in remaining ingredients until smooth. Bring mixture to a boil and simmer, stirring, for one minute. Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly.

Cool in pan on a rack for about 20 minutes, then cut the Skibo Crunch into small squares or rectangles.  Let the Skibo Crunch cool completely before removing from pan.  Then…WOW your guests with this seriously odd cookie.

Let me know if it becomes one of your favorites, too.

Thanks for stopping by my kitchen today!

 

07 Dec 2012 Peanut Brittle

Three years ago, maybe four, I made some peanut brittle for some end-of-the-year gifts for my children’s teachers and coaches.  No problem.  Two months ago I made some peanut brittle as samples for a craft fair.  No problem.  Two days before the craft fair I made two batches of peanut brittle.  LOTS of problems. Both batches were big flops.   Crisis!  I needed some peanut brittle to sell, I needed it fast, and I needed it to be fabulous.

Thank goodness for the Internet!  I spent a few hours reading everything I could about making peanut brittle.  I took notes.  I highlighted.  I found sites that swore microwaved peanut brittle was the way to go.  I was all for it, but as (my) luck would have it, my microwave died the same day as the peanut brittle flopped.  (Where is my guardian angel!?)   I abandoned my old recipe, and went with a recipe that seemed to have the best chance of success (and that I could cook the “old fashioned” way, on the top of the stove), a twenty year old recipe from Bon Apetite, found on Epicurious.com.

I got out my heaviest pans. I hooked up my candy thermometer.   I also hooked up my instant read thermometer.   I put on my lucky apron.  I banished the grandchildren from the kitchen. I put on Christmas music. I was going to be double extra careful.  This was do or die day. I had to get two batches of really good peanut brittle into the cute boxes with the cute bows and the cute tags ASAP.

It worked.  PHEW.  I am glad to share with you the winning recipe, with all the hints and tips.  Good Luck!  As long as you don’t make this on an especially wet/humid day–and follow these direction and all my hints and tips–you should be OK.  But please note, this is important, the times are approximate.  I have a very powerful gas range, and I am an aggressive cook, so the times noted are the ones that worked for me.  If  you have an electric stove and/or are a cautious cook, your times might be twice as long.  Trust your candy thermometer (and your back up thermometer)  and pay attention to color.

One batch of this will make about 3 ½ lbs of peanut brittle.  That’s a lot of peanut brittle. I made two batches and was able to put 7 lbs of peanut brittle up for sale, to benefit my favorite organization, Dining For Women, YAY!

Totally Nuts Peanut Brittle

  • 3 cups sugar
  • 2 cups water
  • 1 ½ teaspoons salt
  • ¾ cup light corn syrup
  • ¾ cup dark corn syrup
  • 3-4 cups salted cocktail peanuts (whole or coarsely chopped–I left mine whole)
  • 2 tablespoons butter
  • 1 tablespoon baking soda
  • 1 teaspoon vanilla
  1. Stir the sugar, water, light and dark corn syrup, and salt together in a large saucepan over medium heat until sugar dissolves.  (TIPS:  Use a really large, heavy pan (mixture will foam up, a lot, in the last step).  I used a five quart stock pot.  The dark corn syrup is for color.  You can use all light corn syrup if you want. The sugar isn’t be dissolved until you can see the bottom of the pan.)
  2. Take your spoon out of the mixture and leave it out for this entire step.  Clip your candy thermometer to the edge of the pan.  Be sure the tip of the thermometer is not touching the bottom of the pan. Increase the heat to high, and BOIL the mixture, without stirring, until the candy thermometer registers 280 degrees F, about 40 minutes. (TIPS:  The mixture will stay at 220 degrees for about 30-40 minutes, don’t worry about it, your thermometer is not broken.  The temperature will go up a bit faster after passing the 220 degree F. mark.  To reassure yourself, use a second thermometer, if you have one.)
  3. Preheat your oven to 225 degrees.  Put two (or three) large rimmed cookie trays into the oven to warm.  Just before your mixture reaches the 295 degree mark (next step) take the pans out of the oven and lightly grease with a bit of butter.
  4. Pour the nuts and the butter into the boiling mixture (this will cause a temperature drop).  Use your spoon now, and keep your eye on the thermometer/s.  Stir the mixture constantly until it reaches 295 degrees F., about 15 minutes.  (TIPS:  I prefer to use 3 cups of nuts, because I like more brittle than nuts, 4 cups of nuts makes a very nutty brittle.  Watch the color, you want that deep rich amber color.  One or two degrees over 295 will be fine–if you work quickly in the next step, but don’t go much higher than that.  The temperature will move fast now, and you could easily burn a batch! On the other hand, under no circumstances should you stop cooking before reaching 295 degrees–or you’ll have “Peanut Bendy and Sticky” instead of “Peanut Brittle”.)
  5. Yell for help. A child should not answer this call.
  6. Remove the pan from heat.  Stir in baking soda and vanilla and stir briskly.  Mixture will foam up.  Keep stirring. (TIPS: This is why you used a large pan. If you didn’t use a large pan your mixture might bubble out of the pan and onto the counter.  This is not a good thing. Under no circumstances should you touch the hot, Hot HOT mixture.)
  7. Being very careful and using your best hot mitts to protect your hands and arms, immediately pour mixture onto the warm and greased cookie trays.  If anyone answered your call for help have them spread the peanut brittle as thinly as possible across the trays. (TIPS: Do not get burned.  Do not burn your helper.  Banish all pets and children from the area. Do not touch the pan. Do not touch the peanut brittle.)
  8. Put the pans of peanut brittle in the warm oven for 2-3 minutes. This should help the peanut brittle spread evenly over the bottom of the pans.
  9. Remove pans from oven and let sit until cold and hard.
  10. Break brittle into pieces and store in airtight containers at room temperature for a month or more.
  11. Pat yourself on your back for a job well done.
That’s IT!  I hope this recipe helps you make the most delicious Peanut Brittle ever!
Thanks for stopping by my kitchen today!

18 Mar 2012 Salmon Spinach Breakfast Roll

I’m pretty sure this recipe will make my Top Ten list for 2012.  It’s certainly the best recipe I’ve come across so far this year–and the one that has gotten me back into the business of blogging, which was no small feat. This is a delicious make ahead special occasion breakfast/brunch dish.  Keep it in mind for Easter, Mother’s Day, Father’s Day, Graduations, as well as anytime you have overnight or early morning guests.

My friend Karin made this at our Cookbook Club’s Snow Holiday.  I ate it the morning she made it, and had it again for the following three mornings! Loved it.

Karin learned to make  this from her cousin in Germany who had made it for an Aunt’s milestone birthday celebration. The original recipe is full of German words, quantities stated in grams, and a few ingredients mentioned in the directions but not in the ingredient list, but we’ve fixed that for you. Truthfully, both Karin and I wouldn’t have made this if we hadn’t eaten it before reading the recipe.  Cream cheese and eggs never appealed to me, and neither did the thought of eating cold omlette. Just overlook those things!  Be smarter than we would have been. This recipe is a winner. Don’t hesitate to make it. Remember to plan ahead;  make, assemble and roll this the night before your special occasion.

Since I ate this for four days, I know it stays fresh and delicious for at least that long, but I probably wouldn’t push it  much longer than that.

I know this is thinking a bit far ahead, but wouldn’t the green spinach, the “red” salmon, and the make-ahead-ability make this perfect for Christmas morning?   Salmon Spinach Breakfast Roll

  •  approx. 1/3 cup grated Parmesan cheese
  • 4 oz. fresh baby spinach, roughly chopped
  • 3 green onions, sliced (can substitute some finely diced and sauteed onion or shallots)
  • 6 whole eggs
  • salt and pepper to taste
  • 2 oz shredded swiss or gruyere cheese (about 1/2 cup)
  • 8 oz. cream cheese with herbs, divided use, at room temperature (don’t even be tempted to try to make this with cold cream cheese)
  • 8 oz. thinly sliced lox-style salmon
  • Bagels, toast, or mixed greens, to serve
  • a few teaspoons of capers, optional, for garnish
  1. Preheat oven to 375 degrees F. (200 degrees C.)
  2. Line a jelly roll pan with parchment paper and lightly spray with Pam or spread with butter.
  3. Sprinkle grated Parmesan cheese onto the parchment paper.
  4. Beat 4 oz of the softened cream cheese and then beat in the eggs. Stir in the chopped spinach, sliced green onions,  the Swiss or Gruyere cheese, and salt and pepper to taste.  Stir well. (It will probably look like you have used  too much spinach, but it’s OK. The spinach will reduce significantly when cooked.)
  5. Pour egg mixture carefully over the Parmesan cheese onto the parchment lined jelly roll pan. Bake  at  375 degrees F.  for 10 min.
  6. Remove cooked eggs from oven. Let cool in pan.
  7. When cool, flip omlette over and onto a long piece of plastic wrap.  Remove parchment paper.
  8.  Spread remaining softened cream cheese on top of eggs.  Lay thinly sliced smoked salmon over the cream cheese, covering the entire omlette.
  9. Roll egg-cheese-salmon omlette tightly in plastic wrap–you can roll from either end, making a bigger spiral serving fewer people or a small spiral serving more people with lighter appetites– and place in refrigerator overnight (at least 8  hours).
  10. Remove roll from refrigerator about an hour before serving (just to remove the chill). Slice, arrange on platter (sprinkle with capers, if desired) and serve. (The first day we put this on lightly toasted bagel halves, the following days on slices of sourdough toast. Can we also served on a bed of greens as a light salad.)

THANKS for stopping by my kitchen today.  Aren’t you glad there was a new recipe posted?  Me, too! I hope there’s another one tomorrow…or the next day.