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Cold Hors d'Oeuvre Recipes
Roasted Shrimp with Bloody Mary Cocktail Sauce
RECIPES
Chicken Salad on Cucumber
Smoked Salmon and Egg Salad
Herbed Ricotta Spread
Mortadella Mousse
Roasted Shrimp with Bloody Mary Cocktail Sauce
Country Pate

Hot Hors d' Oeuvre Recipes >>
What are hors d'oeuvres?

The terms hors d'oeuvre and appetizers are often used interchangeably.  Technically, hors d'oeuvres are small savory bites, typically finger food, served before a
meal, while appetizers appear as the first course served at the table and are slightly larger in size.  Hors d'oeuvre are sometimes served with no meal afterward. 
But the purpose of hors d'oeuvres and appetizers is the same: to stimulate the appetite of your guests without overwhelming them. 

What kind of party are you giving?  Will it be a casual get-together, a buffet-style cocktail party for a large crowd, or maybe just an hors d'oeuvre or two served with
a glass of wine before a sit-down dinner.  This is the first decision you need to make. 

How many hors d'oeuvres  should you serve?

The answer depends on the event.  If your hors d’oeuvres are preceding a dinner, one or two different kind of hors d'oeuvres serving 4 or 5 bites per person are
sufficient.  An after work or cocktails only get-together requires more generous amounts of hors d’oeuvres, typically 8 to 10 bites per person for every 1 to 1-1/2
hours.  For an average size party of 8 to 20 guests, where only hors d'oeuvres will be served, plan on serving 5 or 6 different kinds (2 hot and 3 cold items would
be fine.)  Vary the ingredients when you are serving a large number of hors d'oeuvres.  Don't serve all seafood or all items wrapped in pastry.  There should be  a
variety of tastes so each of your guests will be able to find something they like.
Roasted Shrimp with Bloody Mary Cocktail Sauce
Chicken Salad on Cucumber

(Makes about 24)

Ingredients:

1 cup finely chopped cooked chicken
1 small apple, peeled, cored, and finely chopped
1/4 cup reduced-fat mayonnaise
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1/4 cup coarsely chopped almonds
Salt and pepper       

24 (1/4-inch) cucumber slices
Small slivers of apple for garnish (optional)

Directions:

In a small bowl combine all ingredients except cucumber and apple slivers.
Cover and chill for at least 30 minutes.  To serve, place the cucumbers slices on a serving dish.  Mound a small amount of the chicken mixture onto each slice.  Top each with a sliver of apple and serve.
Smoked Salmon and Egg Salad

(Makes 32 pieces)

Ingredients:

12 eggs, hard-boiled
1/3 cup mayonnaise
2 teaspoons Dijon or whole-grain mustard
1 tablespoons minced fresh dill, plus sprigs for garnish
Salt and pepper
8 slices thinly-sliced whole-grain or densely- textured bread
8 slices smoked salmon

Directions: 

Peel the eggs and place them in a food processor.  Pulse the processor 10 to 12 times to break up, but not puree, the eggs.  Transfer the chopped eggs to a bowl.  Add the mayonnaise, mustard, dill, salt, and pepper; gently combine.
Toast the bread.  Cut the crusts off the bread and cut each slice diagonally into 4 triangles.  Cut each salmon slice into 4 pieces.  Place 1 slice of salmon on each piece of bread, spread on the egg salad.  Garnish with a spring of dill.
Serve cold or at room temperature.
Herbed Ricotta Spread


This spread can be served with endive leaves, crackers, toasted garlic bread,
or with chips.

Ingredients:

2 cups ricotta cheese
2 scallions, minced (white and green parts)
1 tablespoon minced parsley
1 tablespoon minced chives
Salt and pepper

Directions:

Combine all ingredients in a small bowl.  Serve with crackers, bread, or crudites.
Mortadella Mousse


Ingredients:

8 ounce piece of mortadella, diced
1/3 cup grated Parmesan cheese
4 ounces ricotta cheese
Salt
1/3 cup low-sodium chicken broth
1/2 cup heavy cream, whipped
Thin slices of toasted Italian bread

Directions:

Place the mortadella in a food processor; process until very finely chopped.
Add the Parmesan and ricotta; season with salt.  With motor running, slowly pour the broth through the feed tube.  Process until the mortadella is completely pureed and the mixture is well blended.  Transfer the mixture to a bowl and fold in the whipped cream.  Place the mixture into a serving bowl, cover and refrigerate 2 to 3 hours or overnight.

Take the mousse out of the refrigerator about 1 hour before serving.  Place bowl with mousse on a serving platter and serve with toasted bread for spreading.
Roasted Shrimp with Bloody Mary Cocktail Sauce

(Makes 24 to 30 pieces)

Although the shrimp are roasted, allow them to cool to room temperature before serving.  The shrimp may also be served hooked around the rim of a martini glass with the sauce and celery in the center of the glass.  The cocktail sauce is also good without the vodka.

Ingredients:

2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
Salt and pepper

Cocktail Sauce:
Juice of 1 lemon
1 (28-ounce) can pureed tomatoes
2 tablespoons horseradish
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
4 ounces ice cold vodka
Salt and pepper

Celery sticks for garnish

Directions:

Preheat oven to 400 degrees F.  Drizzle the shrimp with olive oil; sprinkle with salt and pepper.  Place on a baking sheet.  Roast for 6 to 8 minutes, turning once.  Shrimp should be pink and firm and cooked through.  Allow the shrimp to cool on the pan until ready to serve.

To make the cocktail sauce:
Stir together all the ingredients in a small bowl.

To serve:
Put a tablespoon of the cocktail sauce in the bowl of ceramic serving spoons.
Top each with a shrimp and a small celery stick.  Serve
Country Pate

(Makes one 2-cup loaf)

Everyone should have a recipe for some kind of pate in their cooking repertoire.
Country pate has the texture of a meatloaf.  Although it is baked, it is served cold.

Ingredients:


8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
8 ounces pancetta or bacon, cut into 1-inch pieces
1 garlic clove
1 shallot, cut in half
4 ounces ham or prosciutto, cut into 1-inch pieces
Salt and pepper
1 egg
Pinch of ground cinnamon
1 tablespoon brandy

Garnish: 2 to 3 bay leaves

Directions:

Preheat the oven to 400 degrees F.

Put the chicken, pancetta, garlic, and shallot in a food processor.
Process to a coarse texture.  Add the remaining ingredients; process until finely chopped.  Transfer the mixture to a 2 cup loaf pan, packing it in firmly.
Smooth the top with a spatula.  Press the bay leaves into the top of the mixture.  Bake for 45 minutes.  The pate will be lightly browned and pull away from the sides of the pan.  Remove from the oven and allow to cool.  Remove the pate from the pan, cover and refrigerate for 24 hours,  Cut the pate into thin slices.  Serve with slices of buttered Italian bread or garlic bread.
 
 
 
 
 
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SERVING SPARKLING WINE
Whether you're toasting with Champagne,
Prosecco, cava, or another effervescent
wine, make the most of it by pouring it into
a traditional Champagne flute.  The tall,
slender shape prevents the bubbles from
dissipating too fast,  Hold a flute by the
stem so the wine stays cool.
ANTIPASTO, APPETIZERS, AND SNACKS  >  COLD HORS D' OEUVRE RECIPES
DRESS UP YOUR SPREAD
FIVE QUICK & EASY
HORS D'OEUVRES
1.  BLUE CHEESE -PECAN SPREAD
Mix 1/2 cup soft blue cheese with 2
tablespoons chopped toasted pecans. 
Spread on celery sticks or crackers and
drizzle with honey.

2.  STUFFED CHERRY PEPPERS
Stem and seed hot or sweet pickled
cherry peppers.  Wrap strips of thinly
sliced salami around cubes of
provolone and stuff inside the peppers. 
Drizzle with olive oil and sprinkle with
chopped parsley.

3.  ITALIAN TUNA DIP
Combine one 5 ounce can oil-packed
Italian tuna, 1/2 cup mayonnaise, 1/4
cup olive oil, the juice of 1 lemon, and 2
tablespoons capers in a food
processor until smooth. Transfer to a
bowland stir in 2 tablespoons chopped
parsley.  Serve with crackers or
crudites.

4.  PUMPKIN-PROSCIUTTO TOASTS
In a food processor,combine 4 ounces
softened butter, 1/4 cup canned
pumpkin puree, 1 tablespoon chopped
sage, and a pinch of salt; process until
smooth. Spread on cocktail bread and
top with thinly sliced prosciutto.

5.  HAM AND ENDIVE SPEARS
In a food processor, pulse 4 ounces
diced ham, 1/4 cup chopped dill pickle,
2 scallions, and 2 tablespoons
mayonnaise.  Spoon onto endive
leaves.
Creating a Cheese Tray
Artichoke Dip
Artichoke Dip
Bruschetta
 
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