Care of Martha Stewart’s Hors d’Oeuvres book, I hollow out red globe grapes with a strawberry huller, pipe in some softened chevre, and roll the cheese in chopped pistachios. They’re simple, they taste great, they look pretty, and people always love them.
sauted wild mushrooms in filo shells
potato and proscuito balls deep fried in panko
filo filled sauteed spinach with garlic wrapped tight, baked and sliced
flatbread with sweet peppers, eggplant and carmelized onions
bacon wrapped dates
polenta squares with portobello mushroom
deep fried baby eggplant slices alla parmigiana
mini calzones with ricotta and provolone slices or chopped mozzerella, baked or fried
japalenos stuffed with goat cheese, baked til softened
I did a spin on Deviled Eggs for a Food/Wine pairing class I did a couple of weeks ago.
Hard boiled the eggs, peeled and separated them as usual, then hot smoked a piece of salmon filet and made a mousse of that with the egg yolks, mayo, and mustard in the Cuisinart. Piped it into the egg whites and put a little Murray River pink salt flake on top.
Tasted pretty good and went really well with the Mumm Rose’ I served with it.
and keep the apps coming…
I’m a HUGE fan of endive and use it all the time
but always looking for new recipes, especially this time of the year when I find myself in a recipe rut…always the same apps at the tastings…
I always get raves over my smoked salmon cheesecake. The recipe is at Emeril Lagasse’s website (yes, it’s true). The only problem with it is it requires a fork, which is kind of a “no-no” depending on the nature of the party.
I’ve also had great fortune with smoked salmon and corn cakes. Just make 'em little and serve with chipotle crema.
I ended up making the grapes stuffed with chevre and rolled in pistachio nuts, mini red and yellow peppers into which I piped boursin cheese, endive with marscapone cheese and fresh fig preserves. Also had a platter of Baba Ganoush with pita chips.