I was in a jam late Sunday afternoon and needed appetizers in a hurry. These just popped into my dome. And then into my mouth! This recipe is not exact in measurements, but the next time I make it I'll edit. —Sadassa_Ulna
32 or so
loaf cocktail pumpernickel (or regular size and cut into smaller shapes)
small white onion
couple sprigs tarragon
salt to taste
In This Recipe
Peel and grate the onion over a small bowl; press grated onion through a sieve to capture the juice.
In a medium bowl mash cream cheese with about 2 tablespoons onion juice. Add salt and chopped tarragon to taste.
Toast the pumpernickel shapes until toasted but still a little chewy.
Spread cream cheese mixture on toasts. Top with thin slices of peeled cucumber.
Arrange on a plate and sprinkle with a little more tarragon.
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.