At this rate I’m just accepting that we’ll be snowed in through Memorial Day. And also that, by then, I’ll weigh 400 pounds.
No, seriously. The combination of cold, difficulty of travel, and the crippling boredome that ensues has created a void that only sugar and…sugar…can fill.
I literally just spent a half hour trying to figure out what kinds of egg dishes I can make with Cadbury Eggs. Obviously, Eggs Benedict has been way overdone, an omelet seems like it would be too complicated, and scrambled eggs has too much potential for fiery disaster.
So that was my morning. How bout you?
Needless to say I’ve got a lot of free time on my hands. Free time that has been spent lately crafting finger foods.
I mean, on the practical side, making a meal out of a bunch of small things is great when both members of the household are in and out constantly and can just grab a few bites at a time between meetings or whatever…and like I said, it’s economical since I can just re-purpose those last few bits of meat or veggies by putting them on toast or in a little pastry shell.
But I guess a complete lack of any other creative outlet is getting the better of me. What started as a totally practical endeavor has warped into a bit of an obsession. And, let’s be honest, an excuse to be fueling my day with a very steady stream…flood…of canapes and bruscetta.
Makes all this constant eating seem chic, you know?
These are one of my favorite creations since they’re so effortless but are a great item to throw together for dinner, snack, or for company…and any leftovers can just go in the fridge and there’s no need to reheat anything! I know, the aioli is kind of cheaters’ aioli since I start with mayonnaise, but as long as you aren’t feeding Geoffrey Zakarian, I wouldn’t lose sleep over it. We’re trying to be resourceful, remember?
Savory smoked salmon and bacon canapes with maple-Dijon aioli.
- 1 c mayonnaise
- 1/4 c maple syrup
- 2 T Dijon mustard
- 1 medium baguette, sliced thin
- 4 or 5 sliced back, cooked and drained
- 4 oz smoke salmon
- 10 grape tomatoes, sliced in half
- fresh parsley, to garnish
- Whisk together the mayo, maple, and Dijon.
- Arrange bread slices on a baking sheet and spritz with some oil or cooking spray on both sides. Toast at 350 degrees for 5 minutes, or until VERY lightly browned.
- Spread each toast with some aioli, then top with back, salmon, and tomato.
- Garnish with fresh parsley.