Forewords & Introductions
I don’t like to eat snails. I prefer fast food.” Graffiti from the Santa
Monica freeway
An hors d’oeuvres is a welcoming nibble to wake up the appetite with an
announcement of good things to come.
Because they are usually finger food, that is eaten without the use of
utensils, there are some caveats you should consider for hors d’eouvres
(especially if they are tray passed). Keep them bite size, and keep them
tidy. Avoid even delicious recipes if the servings will be an awkward size,
have a drippy sauce, or a crumbling texture. It is also important to be
judicious with quantities. Don’t overwhelm people with too much food before
a meal, guests should sit down to your beautiful table with an appetite. On
the other hand, If the hors’doeuvres are to be the meal, make sure there are
some more substantial items served from a buffet with small plates and salad
forks if necessary. Finally make them beautiful little jolts of color
and flavor.
Hors d’oeuvres I serve most often are just simple combinations of excellent
ingredients.
Tortellini Skewers with Lemon-Parmesan Aioli Dipping Sauce
Purchased fresh tortellini quickly cooked then skewered, 2 to 3 per stick.
Serve with a dipping sauce of lemon- parmesan aioli (prepared mayonnaise,
lemon juice, lemon zest, a little minced garlic and freshly grated parmesan
cheese whipped together). These can be tray passed or presented on a
platter on a buffet.
Warm Brie and Pear Tartlets
Fill purchased mini-tart shells with a slice of Brie and finely diced ripe
pear. Sprinkle a little minced fresh thyme or lavender on each and drizzle
lightly with honey. Place on a lightly greased cookie sheet. Bake in 375°
oven for 7-8 minutes until the cheese is bubbling. Serve immediately.
Skewered Bocconcini with Prosciutto
Start this several hours before serving. Cut thick rosemary stems to 3”
lengths. Use the rosemary to skewer one or two fresh mozzarella bocconcini.
Wrap and set aside for an hour or two in refrigerator. Cut very good
prosciutto into strips one inch by three inches. Lay out on a cookie sheet
and drizzle with extra virgin olive oil, a dash of balsamic vinegar and fresh
cracked pepper. Wrap and refrigerate for an hour or two before using. To
serve-wrap each bocconcini with one marinated prosciutto strip.
Warm Figs with Gorgonzola
Cut ripe, fresh figs in half. Dust lightly with sugar, place on a lightly
greased sheet pan and bake in a 400° oven for about 7 minutes until the sugar
begins to color. Remove from the oven. Use the back of a spoon to press a
hollow in the center of each half. Fill the hollow with crumbled Gorgonzola
cheese and top with a pecan half. When ready to serve, return to a 350° oven
for 5-7 minutes, until the cheese begins to melt. Serve immediately.
Smoked Salmon and Avocado Rosettes
Mash a ripe avocado with a squeeze of lemon juice, salt and pepper and a
tablespoon or two of cream cheese or mascarpone. Set aside in refrigerator.
Cut very good smoked salmon (not lox) into one inch by 4 inch strips. Cut
firm dark bread, such as German rye, into small squares. Wrap each salmon
strip around the end of your finger, then sit this roll, standing upright on
the bread. Drop a spoon of avocado mousse in the middle and gently spread
the edges of the salmon back to form a “rosette”. Garnish with a sprig of
dill or a sprinkle of cumin seeds.
Corn Muffins with Smoked Turkey and Jalapeno Jelly
Purchase mini corn muffins. Slice in half and spread one side generously
with jalapeno jelly and the other with butter. Fill with finely sliced,
smoked turkey breast and some watercress leaves.
Artichoke Hearts with Seared Scallops
Purchase artichoke hearts packed in water and drain well. Prepare orange
Dill Sauce (recipe pg 00).
In a saute pan over medium high heat saute fresh bay scallops (the tiny ones)
in butter with a little salt and pepper. Cook about 1-2 minutes, tossing to
brown evenly. To serve - put a dollop of Orange Dill Sauce in each artichoke
heart and top with 2 or 3 seared scallops and a sliver of orange peel.
Grilled Chicken Skewers with Tamarind-Chipotle Sauce
For dipping sauce, puree 1/2 cup tamarind paste (or pomegranate molasses), 1
teaspoon sugar, 2/3 cup pine nuts or slivered almonds, 1/3 cup peanut oil, 2
cloves chopped garlic, salt and white pepper in a blender. Stir in 3-4
teaspoons minced chipotle chile in adobo (incl some juice) to blend. Sauce
will keep up to one week. Toss chicken tenders with peanut oil, garlic
powder, kosher salt and black pepper. Grill or broil until cooked (2-3
minutes). Put on skewers and serve with sauce.
Olivada with Focaccia
In a food processor puree 2 to 3 cups of plump black olives such as
Kalamata. When smooth, drizzle in 2 to 3 tablespoons of extra virgin olive
oil. Add a splash of cognac and a generous amount of freshly cracked black
pepper. Serve with sliced focaccia or baguette.
Lemon-Basil Crostini
Slice a baguette into very thin rounds. Dry out on a sheet pan in a 300°
oven for about 10 minutes. Meanwhile, puree 2 tablespoons of cream cheese,
1/4 cup sweet butter, 1/3 cup grated parmesan cheese, 1/4 cup lemon juice ,
pinch dried lemon peel, pinch sugar, pinch ground garlic, 1 tablespoon minced
basil, salt and white pepper to taste. Spread generously on toasted baguette
and bake in a 350° oven until bubbling and crispy (about 10 minutes ) .
Dolmades (Stuffed Grape Leaves)
Drain purchased dolmades. Drizzle with fresh lemon juice, extra virgin olive
oil, black pepper, minced cilantro, mint or parsley . Toss to coat. Serve
garnished with roasted red peppers and pine nuts.
Caponata with Warm Basil Crostini
To good quality purchased caponata, add 1-2 tablespoon minced parsley, basil
or oregano, a squeeze of lemon and some good good pitted olive and pine nuts.
Serve on Warm Lemon Basil Crostini topped with a fresh herb leaf.
Grilled Chicken Skewers with Tamarind-Chipotle Sauce
For dipping sauce, puree 1/2 cup tamarind paste (or pomegranate molasses), 1
teaspoon sugar, 2/3 cup pine nuts or slivered almonds, 1/3 cup peanut oil, 2
cloves chopped garlic, salt and white pepper in a blender. Stir in 3-4
teaspoons minced chipotle chile in adobo (incl some juice) to blend. Sauce
will keep up to one week. Toss chicken tenders with peanut oil, garlic
powder, kosher salt and black pepper. Grill or broil until cooked (2-3
minutes). Put on skewers and serve with sauce.
Olivada with Focaccia
In a food processor puree 2 to 3 cups of plump black olives such as
Kalamata. When smooth, drizzle in 2 to 3 tablespoons of extra virgin olive
oil. Add a splash of cognac and a generous amount of freshly cracked black
pepper. Serve with sliced focaccia or baguette.
Lemon-Basil Crostini
Slice a baguette into very thin rounds. Dry out on a sheet pan in a 300°
oven for about 10 minutes. Meanwhile, puree 2 tablespoons of cream cheese,
1/4 cup sweet butter, 1/3 cup grated parmesan cheese, 1/4 cup lemon juice ,
pinch dried lemon peel, pinch sugar, pinch ground garlic, 1 tablespoon minced
basil, salt and white pepper to taste. Spread generously on toasted baguette
and bake in a 350° oven until bubbling and crispy (about 10 minutes ) .
Dolmades (Stuffed Grape Leaves)
Drain purchased dolmades. Drizzle with fresh lemon juice, extra virgin olive
oil, black pepper, minced cilantro, mint or parsley . Toss to coat. Serve
garnished with roasted red peppers and pine nuts.
Caponata with Warm Basil Crostini
To good quality purchased caponata, add 1-2 tablespoon minced parsley, basil
or oregano, a squeeze of lemon and some good good pitted olive and pine nuts.
Serve on Warm Lemon Basil Crostini topped with a fresh herb leaf.
View a Recipe
Easy Hors d'oeuvres
The hors d'oeuvres I serve most often are simple combinations of excellent ingredients. The following suggestions are some of my favorites.
- Warm Brie and Pear Tartlets
Fill purchased mini tart shells with a slice of Brie and finely diced ripe pear. Sprinkle a little minced fresh thyme or lavender on each and drizzle lightly with honey. Place on a lightly greased baking sheet. Bake in a 375F (190C) oven for 7 to 8 minutes, until the cheese is bubbling. Serve immediately.
- Skewered Bocconcini with Prosciutto
Start this several hours before serving. Cut thick rosemary stems into 3-inch lengths. Use the rosemary to skewer 1 to 2 bocconcini ([small] fresh mozzarella balls). Wrap and set aside for 1 to 2 hours in the refrigerator. Cut very good prosciutto into 3 x 1-inch strips. Arrange on a baking sheet in a single layer and drizzle with extra-virgin olive oil, a dash of balsamic vinegar, and freshly ground black pepper. Wrap and refrigerate for 1 to 2 hours before using. To serve, wrap each bocconcini with a marinated prosciutto strip.
- Corn Muffins with Smoked Turkey and Jalapeno Jelly
Purchase mini corn muffins. Slice almost in half and spread one side generously with jalapeno jelly and the other with softened butter. Fill with finely sliced smoked turkey breast and some watercress leaves.
Quick Risotto Reggiano with Asparagus
Makes 8 servings
This wonderfully easy, luscious risotto was inspired by the risotto technique in Barbara Kafka's Microwave Gourmet. The already simple preparation (for risotto) can be made even more party-friendly by completing all but the last step before guests arrive. This recipe is the only practical way to include risotto in a party menu.
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup minced shallots
1-1/4 cups arborio rice
3 cups chicken broth
2 tablespoons chopped dried mushroom (porcini, morel, or shiitake)
1/3 cup dry vermouth
1/2 pound thin asparagus, cut into 1-inch lengths
1 teaspoon minced fresh thyme
1/3 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons minced chives
Kosher salt
Freshly ground coarse black pepper
Heat the butter and the oil in a microwave-safe, 3-quart casserole dish, uncovered, for 2 minutes. Add the shallots and cook, uncovered, for 2 minutes. Add the rice and stir to coat with the oil. Cook for 2-1/2 minutes.
Add the broth, dried mushroom, and vermouth and cook uncovered for 11 minutes. Stir well and cook 6 minutes more. Mix in the asparagus and thyme and cook for 5 minutes.
Remove from the microwave and let stand, uncovered, for 5 minutes. Stir in the cheese and chives, add salt and pepper as desired, and serve immediately.
To make ahead for a party, prepare through cooking with the broth and set aside. When you are ready to serve diner, add the asparagus and thyme and finish preparation from there. Serve immediately.
Cocoa Roca Cloud Cake
Makes 8 to 10 servings
This is a family recipe from my friend and recipe tester Evan. It goes together in less than 10 minutes (not counting freezer time) and can be held in the freezer for up to a week before serving.
2 cups whipping cream
1/2 cup sweetened cocoa mix
1 (7-ounce) can Almond Roca candy
1 (10-inch) angel food cake
Place the whipping cream in bowl of an electric mixer and whip on low speed. Slowly sprinkle in the cocoa mix and whip until stiff peaks form.
Unwrap the candy and place it in a heavy plastic or paper bag. Put the candy in the freezer for 15 minutes. Roughly crush the candy with a hammer or mallet.
Slice the cake in half to make 2 layers. Put about 3/4 inch of the cocoa cream on the cut layer and sprinkle generously with the crushed candy. Replace the top half and frost the cake with at least a 1/2-inch-thick coating of the cocoa cream. Press the remaining candy over the top and sides.
Wrap lightly with plastic wrap and refrigerate for at least 4 hours before serving. For easier slicing, after this initial chilling, freeze the cake for at least 1 day. It will then slice like an ice cream cake.
loading...