This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.
Summer Party Mini Verrines
Unless you have a seafood allergy, I have never known anyone who did not like (make that – love) scallops. What great way to bring your “A” game to the patio/deck for one and all.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup whole milk
- 1 small piece of lime peel
- pinch of pepper
- 6 tbsp. of the heaviest whipping cream you can buy
- 3 oz. Asiago cheese, grated
- 1 tbsp. coconut oil
- 24 button mushrooms, quartered
- 48 small scallops
- 1 tsp. butter
- 2 tbsp. panko crumbs
- 2 tbsp. grated Asiago cheese
- 2 tbsp. fresh Italian parsley, finely chopped
In a small pan, cook the butter and flour over medium heat for 30 seconds, stirring constantly. Add the milk, thyme and pepper, combining well. Cook now for 3 minutes until thickened.
Remove from heat, add the cream and cheese and return the sauce to the stove, reducing the temperature to low. Stir now until the cheese has melted. Season to taste and keep warm.
Heat the oil in a pan and cook the mushrooms until the liquid has gone and they are starting to brown (6-8 minutes). Remove from pan and keep warm as well.
Season the scallops, place a saute pan over the heat, add the butter and when sizzling, sear the scallops in two batches for 30 seconds on each side.
Combine the panko crumbs, cheese and parsley.
Set out 24 shot glasses. In each glass, place a heaping tbsp. of warm bechamel on the bottom, top with 4 pieces of mushrooms, add two scallops and finish with the breadcrumb mixture.
Serve immediately.