Food from the Hart

Posts Tagged ‘hors d’oeuvres’

Pig-in-a-Blanket Lollipops

In Recipes on February 12, 2011 at 2:49 pm

Yield: 24 hors d’oeuvres

Cooking Time: 30 minutes

Pigs-in-a-blanket are simple hors d’oeuvres that even the more sophisticated of guests will enjoy.  Adding the sesame seeds and the lollipop sticks turn these run of the mill bites into a more interesting culinary experience.

2 egg yolks

2 tablespoons of water

24 mini hot dogs

3 puff pastry sheet, defrosted

3 tablespoons black sesame seeds

24 lollipop sticks or skewers

preparation

Preheat oven to 375 degrees.

Beat the egg yolks in a small bowl.  Add the water and mix well.  Set aside.

Make a small cut in the top of each hot dog.

Cut the puff pastry sheet into 1/2 inch pieces. Carefully wrap 2 -3 of the puff pastry pieces around each mini hot dog.  You can wrap them an a criss-cross pattern or simply parallel.

Brush the top of each finished dog with the egg and water mix.  Sprinkle the sesame seeds on top.  Bake in the oven for 20 minutes until the pastry crust is crispy and lightly browned.

Remove from the oven and push a stick into each of the hot dogs.  Serve with spicy mustard and ketchup.


Tortellini with Wild Mushroom Sauce

In Recipes on February 2, 2011 at 10:45 am

Yield: 24 hors d’oeuvres

Cooking Time: 30 minutes

2 ounces dried wild mushrooms, such as porchini, morel or chanterelle

1 8 ounce package dried or fresh cheese tortellini

3 tablespoons butter

1 cup shallots, chopped

1 1/2 tablespoon fresh thyme, chopped

1/2 cup whipping cream

1 cup parmesan cheese, grated

preparation

Place the mushrooms in a bowl and cover with hot water.  Let sit for 20-30 minutes until the mushrooms are soft.  Drain the mushrooms and reserve the cooking liquid.  Give the mushrooms a rough chop and set aside.

Cook the tortellini in a pot of boiling, heavily salted water.  Cook until just al dente.

Meanwhile, melt butter in a medium saute pan.  Add the shallots and saute until translucent.  Add the mushrooms and 1 tablespoon of thyme, then saute for 3 minutes. Mix in one cup of mushroom liquid and heavy cream.  Bring to boil then reduce to simmer until the sauce has reached a light sauce consistency. Season with salt and pepper.

Drain the pasta.  Return to the cooking pot and add the mushroom sauce.  Stir in parmesan cheese and adjust seasoning as needed.

Serve in small bowls or shot glasses.  Garnish with chopped thyme.

 

Roasted Figs with Pancetta and Goat Cheese

In Recipes on February 2, 2011 at 10:18 am

Yield: 24 hors d’oeuvres

Cooking Time: 15 minutes

These are perfect bite-sized hors d’oeuvres for a cocktail party.  They might be small, but pack all the flavor punch and then some!

12 fresh figs, halved lenghtwise

6 slices pancetta, diced

1 tablespoon balsamic vinegar

1/2 cup crumbled goat cheese

preparation

Preheat oven to 350 degrees.

Heat a skillet over high heat.  Add the pancetta and cook until crispy. Transfer to a paper towel and set aside.

Place figs on a sheet pan and brush tops with balsamic vinegar.  Add a dollop of goat cheese and a few pieces of pancetta.  Bake until the figs are warm and goat cheese is slightly browned.  About 5-8 minutes. Serve warm.

Prosciutto Wrapped Cheese Straws

In Recipes on February 2, 2011 at 9:52 am

Yield: 12 hors d’oeuvres

Cooking Time: 10 minutes

This is the ultimate no cook hors d’oeuvre.  The saltiness of the prosciutto compliments the buttery texture of the straws.  Feel free to play here, you can substitute store bought cheese straws for grissini.

 

12 slices prosciutto, thinly sliced

12 cheese straws or grissini, store bought

preparation

Wrap a piece of prosciutto around the top portion of each straw.  Make sure you wrap it tightly so it stays intact.

 

Salmon Canapes

In Recipes on February 2, 2011 at 9:38 am

 

Yield: 24 Hors d’oeuvres

Cooking Time: 15 minutes

These a great to serve just as the picture illustrates.  You can purchase appetizer spoons at any party supply store or online.  If you don’t want to use the spoons, you can serve on slices of cucumber or a toasted baguette.

1/4 pound of sushi grade salmon or smoked salmon, finely chopped

1 shallot, finely diced

2 tablespoon olive oil

1/2 tablespoon lemon, fresh squeezed

Kosher Salt

1/2 avocado, medium dice

preparation

Mix salmon, shallots, olive oil, lemon, and salt in a bowl.  Let marinate for 10-15 minutes.

Using a tablespoon, plate the tartare on the spoons.  Garnish with a piece of avocado.

 

 

 

 

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