Hors d’oeuvres

Steven

7 years ago

Sips, nibbles and bites, the perfect formula for any get together, and at the center is of course the nibbles and in this context, hors-d’oeuvres. Here are three of my favorite hors-d’oeuvres recipes, Mozzarella, Cherry Tomatoes & Basil Bites, Smoked Salmon Cucumber rolls with Crème Fraiche & Caviar and Pears with Prosciutto, with Rosemary Goat Cheese and Figs.

I just call them Nibbles, it’s easier, because the list of names goes on and on for these small, savory little bites served outside of the meal, in between courses or as the first course. Hors-d’oeuvres, antipasti, appetizers, dim sum, canapés, small bites, amuse-bouche, tapas, crudité, etc. etc. Every cuisine and every culture has its own version of the hors-d’oeuvre.

Hors-d’oeuvres literally means ‘outside of the works’ or ‘outside of the art’ meaning that it is not part of the ordinary set of courses in a meal. But that can be a little confusing, as some of these small bites, such as appetizers, amuse-bouche, antipasti, entremets, are served either as a first course or in between courses as a palate cleanser. So, whether it’s for a formal event, nibbles for a fun cocktail party or just a quick easy cold supper on a hot day. They are some of my favorite hors-d’oeuvres recipes.

Here’s my Mozzarella, Cherry Tomatoes & Basil Bites recipe:

INGREDIENTS:

10 Fresh Mozzarella Balls
10 Cherry Tomatoes
10 Fresh Basil Leaves
¼ Cup Fresh Parsley, Chopped
½ Cup Balsamic Vinegar, reduced by half

PROCESS:

-Chop the fresh parsley, roll the mozzarella in it to coat

-To make a flat stable surface, slice a very thin piece off the bottom of the mozzarella. This keeps them from toppling over.

-Skewer the tomato, place a basil leaf on top of the mozzarella and skewer the cheese and basil as straight up and down as possible

-Place the balsamic vinegar in a small saucepan, bring to a boil and reduce by half. This should only take 1-2 minutes at the most.

-Either dribble the Balsamic vinegar over the Nibbles or serve the vinegar in a bowl on the side

Here’s my Smoked Salmon Cucumber rolls with Crème Fraiche & Caviar recipe:

I love Caviar, luckily for me, there are some very affordable caviars available both in the stores and funnily enough on Amazon! Try my Cedar Smoked Salmon recipe, this hors d’oeuvre is the perfect way to use cold leftover Cedar Smoked Salmon.

INGREDIENTS:

4 Ounces Smoked Salmon
1 Large Cucumber
Crème Fraiche
Caviar
Fresh Dill

PROCESS:

-Use a vegetable peeler to slice thin strips of cucumber

-Flake the salmon, lay a slice of cucumber flat on the work surface, place 1 tablespoon of salmon on one end of the cucumber, roll the cucumber slice up tightly.

-Place about a ½ teaspoon of Crème Fraiche on top of the roll

-Place about a ½ teaspoon of caviar on top of the Ccrème Fraiche

-Garnish with a sprig of fresh dill

Here’s my Pears with Prosciutto, with Rosemary Goat Cheese and Figs recipe:

One of my favorite food combinations are rosemary, goat cheese and figs, they are a match made in Heaven. For this Nibble, I pair Prosciutto, Bosc pears, fresh rosemary, goat cheese, arugula, and fig preserves. Gorgeous and delicious, your family and guests will love them.

INGREDIENTS: