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A selection of canapes and crostini from one of my journals. |
At this time of year, it is
especially wonderful to invite friends to share your home and your hospitality. Whether a small cocktail
party, a large party, a buffet or a sit down dinner. Why not plan several small parties and make enough food to spread out over several of the festivities.
Here are some of the yummy
hors d’oeuvres I have served.
PESTO AND BRIE CANAPES:
From Food & Wine magazine
December 1995
Makes about 4 dozen
1/2 cup pine nuts (about 3 ounces)
Preheat the oven
to 350°. Spread the pine nuts on a baking sheet and toast for about 8 minutes,
shaking the pan occasionally, until golden. Transfer the nuts to a work surface
and coarsely chop them.
In a small bowl, combine the
sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and
pepper. In a medium bowl, vigorously beat the Brie. Spread 1 rounded teaspoon
of Brie on each baguette slice. Top each with 1/2 teaspoon of the pesto,
sprinkle with the pine nuts and serve.
Alternately, I have taken a whole round of Brie,
sliced it horizontally and spread one layer of sun-dried tomatoes and one layer
of pesto. Gently put both halves together and arrange on a platter surrounded by baguette slices.
GRAVLAX:
serves 8-10
serves 8-10
3 lbs fresh salmon filet, center cut;
cut in half horizontaly
2 large bunches of fresh dill
1 cup Kosher salt
1/2 cup sugar
2 tablespoons crushed white or black peppercorns
In a deep rectangular glass dish, place one half of the fish skin side down. Spread the fresh dill over the fish. Sprinkle the salt, sugar and peppercorns over the dill. Place the other half of salmon on top, skin side up.
Cover with foil and weight down with heavy cans or any other 5 lb weight.
Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with the accumulated juices.
To serve: remove the fish from the juices. Scrape away the dill and spices and pat dry. Slice the salmon thinly on the diagonal. Serve with mustard dill sauce and lemon wedges.
MUSTARD DILL SAUCE:
¼ cup Dijon mustard
1 teaspoon dry mustard
1 tablespoon sugar
½ teaspoon salt
1 tablespoon lemon juice
¼ cup of extra virgin olive
oil
2 tablespoons fresh dill,
chopped
In a small bowl, whisk the
sugar, salt and lemon juice together. Drizzle in the olive oil while continuing
to whisk. Stir in the chopped dill.
Tip: Can be made one week ahead and stored, covered in the
refrigerator.
7-ounce
can of Italian tuna, drained
1- 2-ounce can of anchovies, drained
1
tablespoon capers, drained
¼
pound pitted Kalamata olives
¼
cup extra virgin olive oil
1/4 cup cognac.
In
the container of a food processor, blend all of the ingredients until pureed
and smooth.
Serve
with slices of crostini, or fresh veggies, cut up.
BRUSCETTA WITH TOMATO & BASIL:
Makes
30 to 40 pieces
8
ripe plum tomatoes, coarsely chopped
1
teaspoon balsamic vinegar
¾
cup chopped fresh basil
1
large clove garlic, peeled and minced
2
tablespoons extra virgin olive oil
salt
and freshly ground black pepper to taste
1
clove of garlic, peeled and halved
1
French baguette
Preheat
oven to 450 degrees F.
Combine
the tomatoes, basil, garlic and olive oil in a small bowl. Season with salt and
pepper
Slice
the bread 1/2-inch thick and arrange in a single layer on a cookie sheet. Toast
on both sides until golden. Rub one side of the toast with the cut half of a
garlic clove
Right
before you are ready to serve, spoon the tomato mixture on top of bread slices.
Serve at room temperature.
Herring
& Beet salad on Pumpernickel bread.
CURRIED HERRING:
8
ounce jar herring in wine sauce
1
tablespoon of Greek plain yogurt
1
tablespoon sour cream
½
teaspoon Madras curry powder
¼
teaspoon ground turmeric
Freshly
ground black pepper to taste
MARINATED BEETS:
3
medium beets scrubbed or one small jar of pickled beets
1
tablespoon finely chopped shallots
1
tablespoon white vinegar
1
tablespoon white vinegar
1
tablespoon sugar
12
teaspoon salt
To make curried herring:
Drain herring,
reserving the fish and marinade separately. Chop herring into 1/4-inch pieces
and place in a bowl. Add yogurt, sour cream, curry powder, turmeric and pepper.
Stir to combine. Cover and refrigerate until chilled
To prepare beets:
Simmer beets in lightly
salted water until tender, about 30 minutes. Drain. When the beets are cool enough to handle, peel and
julienne.
In a bowl, combine shallots, vinegar, sugar,
salt and 2 tablespoons of the reserved herring marinade; stir until the sugar
has dissolved. Add the beets, stirring to coat. Cover and refrigerate,
stirring occasionally, until chilled.
Tip: The curried herring and marinated beets can be made up to 2 days ahead and store, in separate containers, in the refrigerator.
Tip: The curried herring and marinated beets can be made up to 2 days ahead and store, in separate containers, in the refrigerator.
To serve: Cut Danish whole-grain or Pumpernickel bread into triangles. Butter the bread with unsalted sweet butter. Place a few pieces of herring on the triangle. Top with a few pieces of beets. Garnish with sprig of fresh dill.
Happy Entertaining!!!
As Always, xxoo
Sheila
Happy Entertaining!!!
As Always, xxoo
Sheila
