Comments on: Cool, crunchy, smooth, smoky: Smoked salmon and cream cheese tart http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 10:15:32 +0000 http://wordpress.org/?v=2.3.1 By: fLORENCE bAKER http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-8684 fLORENCE bAKER Mon, 05 Jan 2009 22:20:06 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-8684 wHAT TEMOERATURE DO YOU RECOMMEND FOR BAKING THE TART CRUST. oN ANOTHER TOPIC: wHERE CAN I BUY INSTANT YEAST? My LOCAL STORE ONLY CARRIES THE RAPID RISE AND REGULAR YEAST. tHANK yOU <strong>Susan will have to answer your crust question, Florence, but you can buy <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1458" rel="nofollow">SAF instant yeast right here at King Arthur.</a> It's MUCH less expensive than buying packets at the store... PJH </strong> wHAT TEMOERATURE DO YOU RECOMMEND FOR BAKING THE TART CRUST.
oN ANOTHER TOPIC: wHERE CAN I BUY INSTANT YEAST? My LOCAL STORE ONLY CARRIES THE RAPID RISE AND REGULAR YEAST.
tHANK yOU

Susan will have to answer your crust question, Florence, but you can buy SAF instant yeast right here at King Arthur. It’s MUCH less expensive than buying packets at the store… PJH

]]> By: Corey http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-4022 Corey Sun, 28 Sep 2008 02:49:29 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-4022 I needed an appetizer for a small dinner party, so I made mini-tarts based on this recipe (halved). I just made tiny tart shells by cutting circles of dough slightly larger than the bottom of a muffin tin and then laying them in the muffin tins carefully and weighing them for the first 8 minutes of baking. I piped the salmon filling with a plastic bag and then placed a thin slice of cucumber on each tart. They looked really cute, tasted awesome, and were very easy to eat and serve because of their size. Thanks for this great recipe!! I needed an appetizer for a small dinner party, so I made mini-tarts based on this recipe (halved). I just made tiny tart shells by cutting circles of dough slightly larger than the bottom of a muffin tin and then laying them in the muffin tins carefully and weighing them for the first 8 minutes of baking. I piped the salmon filling with a plastic bag and then placed a thin slice of cucumber on each tart. They looked really cute, tasted awesome, and were very easy to eat and serve because of their size. Thanks for this great recipe!!

]]> By: Annie http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-3541 Annie Wed, 17 Sep 2008 16:17:20 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-3541 First of all - this is a great recipe. I made it twice! The first time, I made it exactly as written. I thought it was great, but a few of my "testers" (my family!) thought there was too much filling to crust. So, I decided to try it again - though this time, not in tart form. I made the crust into crackers as suggested, leaving them a little thick to hold up to the cream cheese mixture. Then I made the filling into a spread by adding a little more sour cream. I also added extra smoked salmon because we had some and it is good. The result - not as pretty as a tart, but very, very tasty. The crackers were great on their own and the spread was a terrific topper (though we did need to spread it on the crackers with a knife - it didn't turn into a dip!). It was a hit both ways - thanks for the recipe!<strong> You're most welcome! It was a "sleeper" in our recipe collection. I'm glad it's getting a little more attention now! Susan</strong> First of all - this is a great recipe. I made it twice! The first time, I made it exactly as written. I thought it was great, but a few of my “testers” (my family!) thought there was too much filling to crust. So, I decided to try it again - though this time, not in tart form.

I made the crust into crackers as suggested, leaving them a little thick to hold up to the cream cheese mixture. Then I made the filling into a spread by adding a little more sour cream. I also added extra smoked salmon because we had some and it is good. The result - not as pretty as a tart, but very, very tasty. The crackers were great on their own and the spread was a terrific topper (though we did need to spread it on the crackers with a knife - it didn’t turn into a dip!).

It was a hit both ways - thanks for the recipe!
You’re most welcome! It was a “sleeper” in our recipe collection. I’m glad it’s getting a little more attention now! Susan

]]> By: Tona mc Kenna http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-3162 Tona mc Kenna Sun, 31 Aug 2008 18:43:43 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-3162 HI -My comment is not about the previous item( which looks very nice) but about flour. I grew up in Ireland ( a long time ago ) and I have visited many times since. Everyone knows about the wonderful brown bread in Ireland. This is America!.. Why is is that the WHOLE WHEAT FLOUR available in Ireland, and England, is not available here. To me, American Whole Wheat is so anemic, likewise baked goods from same. I am not trying to be insulting, I know that Wheat is a huge product in America. Bran is also used in the brown bread. I never see BRAN mentioned in recipes Another comment" I do quite a bit of baking. I never used RAPID YEAST until I made a loaf for which there was a recipe, on the back of the bag of WHOLE WHEAT FLOUR The recipe clled for walnuts and I put some dried cranberries in it also. I will NEVER use rapid yeast again. I don't drink beer, but the bread tasted like beer. It was awful.. Sorry! Thank you. Nota26@yahoo.com <strong>Hi Tona - Have you tried our <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3455" rel="nofollow">Irish-style wholemeal flour</a>? It's our American version of the Irish flour one of our bakers got on a trip to Ballymaloe... As for RapidRise yeast, we don't use that here in the test kitchen, except very rarely, and then only to see how it works against instant yeast (our favorite; and yes, it's different than RapidRise), and active dry. Give instant a try sometime, I think you'll like both its flavor and its convenience. Thanks for your input - PJH</strong> HI -My comment is not about the previous item( which looks very nice) but about flour.

I grew up in Ireland ( a long time ago ) and I have visited many times since. Everyone knows about the wonderful brown bread in Ireland. This is America!.. Why is is that the WHOLE WHEAT FLOUR available in Ireland, and England, is not available here. To me, American Whole Wheat is so anemic, likewise baked goods from same. I am not trying to be insulting, I know that Wheat is a huge product in America. Bran is also used in the brown bread. I never see BRAN mentioned in recipes

Another comment” I do quite a bit of baking. I never used RAPID YEAST until I made a loaf for which there was a recipe, on the back of the bag of WHOLE WHEAT FLOUR The recipe clled for walnuts and I put some dried cranberries in it also. I will NEVER use rapid yeast again. I don’t drink beer, but the bread tasted like
beer. It was awful.. Sorry!

Thank you. Nota26@yahoo.com

Hi Tona - Have you tried our Irish-style wholemeal flour? It’s our American version of the Irish flour one of our bakers got on a trip to Ballymaloe…

As for RapidRise yeast, we don’t use that here in the test kitchen, except very rarely, and then only to see how it works against instant yeast (our favorite; and yes, it’s different than RapidRise), and active dry. Give instant a try sometime, I think you’ll like both its flavor and its convenience. Thanks for your input - PJH

]]> By: non http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2927 non Tue, 12 Aug 2008 19:18:18 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2927 <strong>the recipe calls for a pan w/ a removable bottom - it doesnt look like you used one, i take it it's not necessary unless you want to remove the tart from the pan? You are correct we did not use a removable bottom pan. If you used one it would make a nice presentation but it will taste wonderful with either type pan. JD @ The Baker's Hot Line </strong> the recipe calls for a pan w/ a removable bottom - it doesnt look like you used one, i take it it’s not necessary unless you want to remove the tart from the pan?
You are correct we did not use a removable bottom pan. If you used one it would make a nice presentation but it will taste wonderful with either type pan. JD @ The Baker’s Hot Line

]]> By: breadchick http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2867 breadchick Sun, 10 Aug 2008 04:20:14 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2867 Here I was casting about trying to find an elegant but cool dish to take to a "girls only" brunch. I think I've just found it! Thanks as usual KAF Test Kitchen for providing the inspiration. Here I was casting about trying to find an elegant but cool dish to take to a “girls only” brunch. I think I’ve just found it! Thanks as usual KAF Test Kitchen for providing the inspiration.

]]> By: Shannon http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2862 Shannon Sat, 09 Aug 2008 22:33:26 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2862 I have just started baking recently, because I thought it would be so hard. Your website gave me confidence and let me tell you, I CAN bake! Every recipe I have used is a hit and so easy to understand. I have made the rustic peach pie, French breads (!!FRENCH BREADS!!) english muffins and so much more. Thank you for helping me realize my potential as a baker. This blog is the BEST find and I tell all my friends. And your flours rock too. <strong>Hey, Shannon - you go, girl! Keep it up - baking is a "lifetime sport," and one with a "sweet" (or savory) outcome every time... - PJH</strong> I have just started baking recently, because I thought it would be so hard. Your website gave me confidence and let me tell you, I CAN bake! Every recipe I have used is a hit and so easy to understand. I have made the rustic peach pie, French breads (!!FRENCH BREADS!!) english muffins and so much more. Thank you for helping me realize my potential as a baker. This blog is the BEST find and I tell all my friends.

And your flours rock too.

Hey, Shannon - you go, girl! Keep it up - baking is a “lifetime sport,” and one with a “sweet” (or savory) outcome every time… - PJH

]]> By: Luiza C-C http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2853 Luiza C-C Sat, 09 Aug 2008 02:30:10 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2853 I have to try this! It looks SO GOOD!!! Thanks, -luiza I have to try this! It looks SO GOOD!!! Thanks, -luiza

]]> By: Mike T. http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2849 Mike T. Fri, 08 Aug 2008 14:55:38 +0000 http://blog.kingarthurflour.com/2008/08/08/cool-crunchy-smooth-smoky-smoked-salmon-and-cream-cheese-tart/#comment-2849 Looks yummy! I'll have to try it soon... "We’re so dependent on visuals these days, that a recipe without a photo doesn’t stand much of a chance in an electronic environment." Yes, and THANK YOU for putting the picture on the "Printable Version" of your recipes. I've been creating PDFs of your recipes and then copying the images and pasting them on before printing. I don't have to do that anymore! What will I do with all of the extra time??? ;-) <strong>Extra time? BAKE MORE! So many treats, so little time... :) - PJH</strong> Looks yummy! I’ll have to try it soon…

“We’re so dependent on visuals these days, that a recipe without a photo doesn’t stand much of a chance in an electronic environment.”

Yes, and THANK YOU for putting the picture on the “Printable Version” of your recipes. I’ve been creating PDFs of your recipes and then copying the images and pasting them on before printing. I don’t have to do that anymore! What will I do with all of the extra time??? ;-)

Extra time? BAKE MORE! So many treats, so little time… :) - PJH

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