This is a perfect summer snack to serve company (even family). It is yummy, easy to make and tastes wonderful.
If you don’t have untreated cedar planks at home, be sure to pick up some at the store. This is what gives the smoky flavour.
- 30 white mushrooms, dusted, stems removed
- 1/2 cup Asiago cheese
- 2 water packed artichoke hearts, drained, finely chopped and then pat dry
- 1/4 – 1/2 cup softened cream cheese
- 1/3 cup green bell pepper, finely chopped
- 1 egg, beaten
- 1 garlic clove, grated
- 1/4 cup pistachios, skinned and finely chopped
- 2 tbsp. finely chopped Italian parsley
- 1 cedar plank, soaked 1 hr. in water
While the plank is soaking in water, With a small spoon, scrape out the gills from the mushrooms.
Stir together the Asiago cheese, artichoke hearts, cream cheese, egg, garlic and green pepper. Stuff the caps equally, making sure to slightly flatten the tops.
Arrange the mushrooms (filling side up) on the plank, top with the pistachios. If grilling, use a medium high heat and then close the lid, grilling until they are tender and bubbling. About 15-18 minutes. If using an oven, turn up to 425 degrees and cook for about 18 minutes. Watch so they don’t burn.
Remove from the plank, arrange on a plate, sprinkle with the chopped parsley and serve.
You will be given many ooohs and ahhhs.
Croques Trout
When we were in France we ate Croques Monsieur ‘sandwiches’ and liked them. This is an Hors d’ Oeuvres that will please one and all.
- 1 1/2 cups Swiss Cheese, shredded
- 1/4 cup whipped cream, whipped only until thickened
- pinch of ground nutmeg,
- sea salt
- 8 slices Tramezzini (crustless white bread from Super Store)
- 2 tbsp. melted butter
- 5 oz. smoked trout, thinly sliced
- small lime wedges
Preheat oven to 400 degrees.
Chop the grated Swiss cheese until very fine. Using a spatula, gently fold into the thick cream. Season with the nutmeg and salt. Set aside.
Brush one side of the bread with the melted butter. Spread the cheese mixture on the unbuttered side. Layer the trout on top of the cheese mixture on 4 slices and add the top buttered layer of the slices. (butter side out).
Place each bread square on a tinfoil square and cover with a top layer of tin foil. Make sure to seal all the edges tightly to continue on.
Heat a skillet (dry) and place each packet in to cook for 1 minute each side. Transfer all packets to a baking sheet and bake for 15 minutes. When you remove the tin foil, both top and bottom should be toasted.
Cut each one in half, making 4 pieces each ‘sandwich’ and then on the diagonal making 8 pieces. Arrange on a platter, garnish with lime wedges and serve immediately to your wide-eyed guests.
Trout Tartare in Large Radish Cups
We are always looking for new and exciting items to serve Company when they come to visit us. This one is different but Don likes this type of Hors d’ Oeuvres, so here we go.
- 10 really large radishes
- 8 oz. trout fillet, skin on
- Olive oil
- 1/4 tsp. Asian sesame oil
- fine sea salt
- white pepper
- 1 lime, juice removed and peel grated
Cut a small slice off the bottom of the radishes. Cut each radish in half crosswise. Using a small melon baller, hollow out the center of each radish, making a cup about 1/8 inch deep.
Carefully remove the skin from the trout fillet all in one piece. Place enough olive oil in a sauté pan to coat the bottom, and heat over high heat. Saute the skin in the pan until it becomes crispy (approximately 2 minutes). As the skin can curl up, hold flat with a spatula. Remove from the heat and set aside.
Cut the trout fillet into tiny cubes and place in a bowl. Add some sesame oil, squeeze of lime juice and season with salt and pepper and toss to mix.
Fill each radish cup with some tartare, break off a piece of crispy skin and garnish the top. Sprinkle some grated lime zest on top. Place over a bowl of crushed ice and keep in the refrigerator until ready to serve.
Plate on a pretty platter and serve really cold, along with a glass of white wine.
Sweet Corn Madeleines With Red Pepper Jelly And Crème Fraiche
This is one great Hors d’Oeuvres to put out for everyone to go crazy over. I promise you, it will be gobbled up. The savory corn combined with the coldness of the crème fraiche and the sweet spice of the red pepper jelly will make you drool just reading the recipes.
Just make sure the red pepper jelly and crème fraiche are homemade. It will make a huge difference in flavour. Just check out my site and you will find the recipes. Don’t be shocked when all done, it is not a thick batter, just the opposite. It is right, nothing missing from the ingredients.
- softened butter and flour to coat the Madeleine pan
- 2 ears fresh corn, roasted and kernels taken off the cob
- 1 1/2 cups whole milk
- 2 large eggs
- 1/2 tsp. sugar
- 1/2 cup cornmeal, fine texture
- 3 tbsp. sifted flour
- 1 tsp. baking powder
- pinch of salt
- 1 tbsp. plus 1 tsp. butter, melted
- 3 tbsp. very cold crème fraiche
- dollops of red pepper jelly
Preheat the oven to 400 degrees. Brush each mold with the butter and dust with flour, tapping to remove any extra.
In a blender, puree the roasted corn kernels with the milk. In a mixer fitted with a paddle, mix the eggs and sugar on medium speed until they become white and creamy, 3-4 minutes. Add the cornmeal, pureed corn, flour, baking powder and salt. After the flour has been added, slowly add the melted butter.
Place the batter in a pastry bag with a 1/4 inch opening on the tip. Pipe the batter into the molds and tap ever so lightly to remove any bubbles sitting in the batter. This will prevent big holes in the madeleines.
Bake only for 20 minutes or until just lightly golden in colour. Remove from the mold, place on a platter and add a tiny dollop of cold crème fraiche and top with a dollop of red pepper jelly or my bacon jam. Serve just warm. OMG!
Pecan Crusted Scallops with an Anjou Pear Puree
Here is one of the most luscious tidbits you can offer family and friends. Get ready for the holiday seasons upcoming and, yes, even show off a little. Go on, you know you want to!
- 1 cup sugar
- 1 Anjou pear, peeled, cored and diced in cubes
- pinch of salt
- 1 quart of oil for frying
- 10 sea scallops, cut in half
- 1/2 cup flour
- 2 large eggs, beaten
- 1 – 1/2 cups finely chopped toasted pecans
In a medium sized saucepan, place 2 cups of water with the sugar on high heat and bring to a full boil. Add the diced pear and reduce heat to medium low and simmer about 10-12 minutes until very soft. With a slotted spoon, remove the pears from the pot and reserve the liquid separately. Allow both to cool down.
Put the pear cubes in the blender with 2 tbsp. of the boiling liquid and a pinch of salt. Puree until smooth. Set aside.
In a clean pot, pour in the oil and heat to a temperature of 350 degrees. Season the scallops with a pinch of salt and pepper. Place in three different saucers. Dip each scallop in the flour, then the egg and now in the pecans, covering well.
Fry them in small batches for about 2 minutes, until golden. Remove to a towel lined plate and sprinkle with just a hint of salt.
Using a pastry bag with a small tip, pipe a small amount of the puree on each scallop. Arrange on your prettiest plate and serve warm. They won’t last long enough to get cold.
Cheese Straws
Again, this is for the times you are entertaining for a wine and cheese evening or a big dinner for family and friends, and wish to put up something that is a bit different but everyone will love. Goes really well when consuming a glass of wine.
- 1 frozen puff pastry (13-14 oz.), thawed in the refrigerator
- 1 1/2 cup grated Asiago cheese
- 2 tsp. paprika
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Roll out the pastry to a rectangle about 1/8 inch thick and sprinkle on the cheese and paprika.
With a pizza wheel, cut into strips that are 1/4 inch wide and about 6 inches long.
Place the strips on the baking sheet and you could, at this time, even twist them to give a spiral effect, and then bake for 20 minutes or until just lightly browned.
Remove from the oven and let cool just slightly and stack in a tall cylinder. Serve just warm.
Mini Cheese Balls
The entertaining season is fast approaching and this is a wonderful bite to have. Set these out on a fancy plate with other tasty tidbits you have prepared and it won’t be long before they are all gone.
- 2 pkgs Cream Cheese, softened
- 1 tin Maple Leaf Flakes of Ham (184 grams)
- 1 can of crab meat (184 grams)
- 1/2 tsp. dry mustard
- 3 oz. Asiago cheese, grated
- 2 oz. Stilton cheese, crumbled
- salt, pepper
- pinch of cayenne
Mix together, cover with plastic wrap and refrigerate over night.
Roll into small balls and roll in: ground pecans or finally chopped red bell peppers or finally ground green Bell peppers or toasted sesame seeds
Place cocktail toothpicks on the side and enjoy your evening.
Shrimp Croquettes
If you are like me, you are always trying to find something a little different to impress company or even your family. This might do the trick. It is not expensive to make and I think you will be glad you tried this.
- 2 -3 tbsp. butter
- 1/2 cup flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- Olive oil
- 1/4 cup minced onion
- 8 large mushrooms, cleaned and minced
- sea salt
- Canola oil for frying
- 1 cup flour
- 4 lightly beaten eggs
- 2 cups panko crumbs
In a saucepan, melt the butter over a low heat. Add the flour gradually, whisking for 7-8 minutes until it turn a light golden colour. Whisk in the milk and cream gradually to ensure no lumps remain. Turn up to a high heat and bring to the boil. Remove from the heat immediately and let it cool.
Put enough oil in the frying pan to coat the bottom and set the heat to medium. Add the onion, and stir until it becomes translucent. Add the mushrooms and cook for a few minute more until all the liquid has evaporated. Remove from heat and transfer to a bowl. Let this cool for about 12-15 minutes.
Put about 2-3 tablespoons of butter in a frying pan and add about 2-2 1/2 lbs. of cleaned and deveined shrimp (large). Cook and stir until they turn pink. Remove from the heat immediately and let cool enough to handle. Chop into small pieces. Add the shrimp meat to the mushroom bowl Add the sauce and mix gently to incorporate. Season lightly with salt and pepper.
Line a cookie sheet with parchment paper and spread the mixture out in an even layer and freeze for 25 minutes. It should be solid but still workable. Remove from the freezer, and with 2 spoons, make balls about the size of melon balls. Repeat until all the shrimp mixture is used.
In a medium saucepan, add enough oil to cover a candy thermometer and heat until it reaches 375 degrees.
While heating up, in separate bowls, add the flour, the eggs and panko crumbs in shallow dishes. Roll the balls in the flour, dipping into the beaten eggs and then rolling in the panko crumbs. Fry them (a few at a time) for about 3 minutes. When cooked, remove and place on paper towels. Sprinkle lightly with salt.
Arrange on a platter and serve warm. Take your bow as they are so yummy and ‘damn you did this’. These could be served with a bowl of lime wedges on the table.
Cantaloupe and Ham Tidbits
All you need here is a lovely fresh cantaloupe, ham and toothpicks. Let’s go…
- Oil for the grill pan
- 1/4 cantaloupe, peeled, seeded and cut in wide 1 inch wedges
- 4 thick slices parmesan focaccia bread, crusts removed, toasted and cut into quarters
- 8 slices of a honey or black forest ham, cut in half lengthwise
- 3 oz. camembert cheese, cut into 16 pieces
- olive oil, freshly ground pepper for garnish
Lightly oil grill before preheating over high heat. Grill the melon until grill marks show (2-3 minutes). Remove to a cutting board and cut into 1 inch chunks. That was the hard part.
To put this together, place the bread on a platter, top with pieces of ham, then the cantaloupe, and finally the cheese. Hold together with a fancy toothpick and drizzle a drop or two of oil on each one and sprinkle with black pepper.
Now, that wasn’t hard, was it? Enjoy, these are beautiful.
Little Frittata Bites
These are lovely little bites to serve during an afternoon with friends.
- 1 tbsp. olive oil
- 1 small yellow onion, grated
- 1 garlic clove, minced
- 1 tsp. tarragon, chopped
- 1 tsp. thyme, chopped
- 1 cup fresh peas
- 8 large eggs
- 1/2 cup Gruyere cheese, grated
- pinch of salt
- pinch of pepper
- 12 grape tomatoes, halved
Preheat oven to 350 degrees. Grease a 24 cup, mini muffin tin and set aside.
In a large frying pan, heat the oil over a medium heat and add the onion, cooking until soft (5 minutes), stirring throughout. Stir in the garlic and cook another 1 1/2 minutes. Remove from the heat, adding the thyme, tarragon and peas, then set aside and let cool to room temperature.
In a large bowl, whisk the eggs together with the cheese, cooled pea mixture, salt and pepper until well mixed. Ladle into the prepared muffin, and top with a tomato half, cut side up. Bake for up to 15 minutes until puffed and set. Allow to cool in the pan for a couple of minutes before removing from the pan.
Arrange on a platter and serve warm. Make sure they have napkins.
Beer Fried Onion Rings
People seem to love onion rings and this one might be THE recipe to use the next time you are making them.
- 1 1/2 cups flour
- 1 1/2 cups beer (or stout, if you prefer)
- 1 tsp. salt
- 4 very large onions
- Enough oil for frying
Combine the beer and flour in a bowl and whisk to bend completely. Cover the bowl with plastic wrap and set aside for at least 3 hours. This is a good step to do in the morning to be used later.
Peel the onions and slice into individual rings. Drip a few rings at a time into the batter so they are not crowded.
Fry until they are a golden brown. carefully turning over to cook evenly.
Place on a cookie sheet lined with paper towels and set in a 200 degree oven. This will keep them warm while frying the rest.
These can be frozen and reheated in a 400 degree oven.
This will yield 4-6 people.
Super Bowl Starter Dip
Everyone is coming over on Sunday and you are frantically looking for something a little different to start the game with. Let me help you
- 1 1/2 cups Marscapone cheese
- 4 oz. Philadelphia Cream Cheese, softened
- 1 tbsp. butter
- 1 cup sauted spinach or kale (or mix the two together)
- 1/4 cup grated Asiago Cheese, and more grated for sprinkling
- olive oil
- 1 garlic clove
- 1 baguette
- crackers
Mix together the two cheeses until smooth. Set aside.
In a fry pan. add 1 tbsp. butter and saute the spinach and kale until soft. Sprinkle a 1/4 cup topping of Asiago cheese and stir in. Let cool.
Cut the baguette in half, lengthwise and brush with the olive oil and rub the surface with the garlic to leave just a hint of garlic. Bake in the oven until warm and remove.
Cut into 1/4 inch thick pieces and serve with the dip. On a separate plate, arrange different crackers and a small spoon for a choice of eating vessel.
With the cold beverages and this dip you are off to a good time and watching the game with friends is key.
Go team go!