Autumn Breakfasts

Autumn:

The third season of the year, when crops and fruits are gathered and leaves fall in the northern hemisphere from September to November and in the southern hemisphere from March to May.

The Countryside is Ablaze in Autumn

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In Florida, the autumn shift occurs in September, when the rainy season gradually subsides, resulting in a decrease in the number of scorching 90-degree days. In addition, the number of 70 degree days will begin to appear, and the humidity will drop from September through November.

(I would love to say that I wrote all of that above, but I just Googled the definition of Autumn and this is what appeared. So, I guess you can say that they said it far better than me.) 🙂

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To me, Autumn isn’t just about the crops, or the cooling of the weather, or the falling of the leaves, or the colors of the leaves, it’s also about the feeling of change in the air. Entering a new season and all that comes with it. The start of school. The excitement of the coming of the holiday season. Halloween, Thanksgiving, and then followed by Winter and Christmas.

Living in Florida, Autumn is very welcomed! Oh, it may still be of a Summer outside, but inside is different. In a very good way.

Happy Autumn. I hope that Gordon and I can fill this with some very nice Autumn Breakfasts.

Time to Fall into Autumn,

Julie and Gordon

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Salmon Bagels

(Gordon did the Write-up)

Ingredients:

Bagels – most any savory type will work

1 Cup Cream Cheese – We Used The Philadelphia Brand, Softened

1 1/2 Tbsp. Thrill of a Dill seasoning – you could also use equal parts fresh dill, onion powder, parsley, celery seed, and a touch of salt.

1 tsp. Lemon Pepper seasoning

2 Cups Smoked Salmon

1 Tbsp. Capers

1 Green Onion/Spring Onion – chopped into rounds

Sprigs of Fresh Dill

Garnish the platter with Fresh Parsley

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Place your softened Philadelphia Cream Cheese into a small bowl. Then add your Thrill of a Dill seasoning mix and the Lemon Pepper. Mix the ingredients together well.

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Pictured is the Smoked Salmon, Bagels, and Capers we used for this recipe.

Toasting your Bagels or not… it is up to you!

Place your Bagels on a tray.

Smear the Cream Cheese mixture onto four sides of the bagels. We kept two sides free of anything as not all your guests might not like salmon. You can always make them up later.

Here is a closeup of the Smoked Salmon package… this was really good Salmon.

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This is a great picture Julie took of the Salmon.

Pull off pieces of the Salmon and place it on top of the Cream Cheese spread as shown.

Do this for all the Bagels with the Cream Cheese spread.

Nice picture of the Bagels up to this point.

Here I used the back of a spoon to remove the Capers from the small jar.

Place your Capers on top of the Salmon. They give the bagels some great flavor.

Add the Capers to all the Bagels topped with Salmon.

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Slice your Green Onion into rounds as shown. Pick some nice sprigs of Fresh Dill to top the Salmon. You don’t need much as your Cream Cheese spread already has Dill in it.