The Holidays are Coming

Getting ready for the Holidays in our house is a huge undertaking. There are gifts to buy, cards to mail and all that decorating. Decorating our home in holiday cheer takes days.

First, there is all the staging and sorting. Hubby’s job is to take all the boxes and crates and storage bins down from the shelves and rafters. Then it becomes my job to unpack everything, take stock and put some sort of plan into place. Every year, I photograph each room in detail and still have yet to decorate exactly the same.

There are certain things that are carved in stone – the placement of our Nativity and Victorian Village need easy access to electrical outlets. While the decorations surrounding our fireplace change from year to year, the stockings are hung in the same way. So there are traditions.

The biggest challenge is my insane Santa collection. Some are very old, some come from other countries and some are one-of-a-kind finds from Craft Fairs and Church Fundraisers. This year I actually took the time to count them. It seems I have amassed 62 Santas, not counting those hanging on the tree. Yeah, I know – a little too much.

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The upside to the Holiday Madness has to be the food. I simply adore trying new recipes to add to our Christmas Day Buffet Table. Trying new recipes is all part of the Holiday Season, don’t you think?

What is it about Smoked Salmon that simply commands attention? Especially at the holidays. Or is that just me?

Smoked Salmon Pâté
4 oz Smoked Salmon
8 oz Chives-and-Onion Cream Cheese Spread
1/4 cup Red Bell Pepper
1 teaspoon fresh Dill Weed
1-1/2 teaspoons Lemon-Pepper seasoning
3 tablespoons fresh Parsley
24 slices cocktail Pumpernickel Bread

Line 2-cup bowl with plastic wrap, set aside.

Flake smoked salmon into medium mixing bowl. Add cream cheese, set aside.

Finely mince bell pepper, add to the salmon. Snip dill, add to the salmon. Season with lemon pepper. With electric mixer on medium speed, beat mixture until smooth. Spoon into the prepared bowl; press with rubber spatula. Cover; refrigerate until ready to serve.

To unmold, place small serving plate upside down over the bowl, then turn plate and bowl over; remove bowl and plastic wrap. Snip parsley, sprinkle over top of pâté. Arrange cocktail bread around the pâté as desired. Serve with butter knife for spreading.