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Hors d'Oeuvres
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.
Cold Hors d’Oeuvres
Classic cold hors d’oeuvres include deviled eggs, stuffed cherry tomatoes or new potatoes, or filled endive leaves. One reason these recipes are classics is that
many of them are easy to make ahead. You’ll find some new twists on these classic hors d'oeuvres here along with some new favorites.
Hot Hors d’Oeuvres
These tempting bites, hot out of the oven, are always impressive. Much of their preparation can be done ahead, too, but they do require last-minute timing.
Make only one or two hot items for large parties or else you will be spending all your time in the kitchen.
Garnishes for Hors d’Oeuvres
A simple garnish elevates the appearance of almost any hors d’oeuvre. A traditional topping of fresh parsley or green onions is quick and easy. You can also
carefully place delicate dill fronds or fresh chives onto individual hors d’oeuvres. Chopped toasted nuts are an excellent garnish as they add both texture and
flavor. Sprinkle sesame seeds or a spice used in the recipe over the finished hors d’oeuvre for another touch. Remember, all the garnishes you use should be
edible and should reflect or repeat a flavor used in the dish.
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.
Cold Hors d’Oeuvres
Classic cold hors d’oeuvres include deviled eggs, stuffed cherry tomatoes or new potatoes, or filled endive leaves. One reason these recipes are classics is that
many of them are easy to make ahead. You’ll find some new twists on these classic hors d'oeuvres here along with some new favorites.
Hot Hors d’Oeuvres
These tempting bites, hot out of the oven, are always impressive. Much of their preparation can be done ahead, too, but they do require last-minute timing.
Make only one or two hot items for large parties or else you will be spending all your time in the kitchen.
Garnishes for Hors d’Oeuvres
A simple garnish elevates the appearance of almost any hors d’oeuvre. A traditional topping of fresh parsley or green onions is quick and easy. You can also
carefully place delicate dill fronds or fresh chives onto individual hors d’oeuvres. Chopped toasted nuts are an excellent garnish as they add both texture and
flavor. Sprinkle sesame seeds or a spice used in the recipe over the finished hors d’oeuvre for another touch. Remember, all the garnishes you use should be
edible and should reflect or repeat a flavor used in the dish.
| Roasted Shrimp with Bloody Mary Cocktail Sauce |
| Cold Hors d'Oeuvres |
Chicken Salad on Cucumber
(Makes about 24)
(Makes about 24)
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)
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.
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)
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)
(Makes 32 pieces)
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
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.
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
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.
Deviled Eggs with Capers
(Makes 24)
Use small or medium size eggs for hors d'oeuvres since they should be only one or two bites.
These deviled eggs go very well with martini cocktails.
12 eggs, hard boiled
3 tablespoon mayonnaise
1 teaspoon whole-grain or Dijon mustard
1-1/2 teaspoon white wine vinegar
2 tablespoons capers, rinsed
1 tablespoon chopped parsley
2 anchovy fillets, rinsed and patted dry
Salt
Pinch of cayenne pepper
Peel the cooked eggs and cut in half lengthwise.
Scoop out the yolks and place them in a food processor.
Add the mayonnaise, mustard, vinegar, capers, parsley, anchovies, salt, and cayenne.
Pulse to combine into a smooth mixture.
Spoon the mixture into a pastry bag fitted with a small star tip.
Pipe the mixture into the egg white halves.
Arrange the stuffed eggs on a platter and serve.
To make ahead:
Refrigerate the egg white halves and prepared filling separately.
Leave the egg yolk mixture at room temperature for 20 minutes before spooning it into the pastry bag.
(Makes 24)
Use small or medium size eggs for hors d'oeuvres since they should be only one or two bites.
These deviled eggs go very well with martini cocktails.
12 eggs, hard boiled
3 tablespoon mayonnaise
1 teaspoon whole-grain or Dijon mustard
1-1/2 teaspoon white wine vinegar
2 tablespoons capers, rinsed
1 tablespoon chopped parsley
2 anchovy fillets, rinsed and patted dry
Salt
Pinch of cayenne pepper
Peel the cooked eggs and cut in half lengthwise.
Scoop out the yolks and place them in a food processor.
Add the mayonnaise, mustard, vinegar, capers, parsley, anchovies, salt, and cayenne.
Pulse to combine into a smooth mixture.
Spoon the mixture into a pastry bag fitted with a small star tip.
Pipe the mixture into the egg white halves.
Arrange the stuffed eggs on a platter and serve.
To make ahead:
Refrigerate the egg white halves and prepared filling separately.
Leave the egg yolk mixture at room temperature for 20 minutes before spooning it into the pastry bag.
Mortadella Mousse
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
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.
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
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.
Herbed Ricotta Spread
This spread can be served with endive leaves, crackers, toasted garlic bread,
or with chips.
2 cups ricotta cheese
2 scallions, minced (white and green parts)
1 tablespoon minced parsley
1 tablespoon minced chives
Salt and pepper
Combine all ingredients in a small bowl.
Serve with crackers, bread, or crudites.
This spread can be served with endive leaves, crackers, toasted garlic bread,
or with chips.
2 cups ricotta cheese
2 scallions, minced (white and green parts)
1 tablespoon minced parsley
1 tablespoon minced chives
Salt and pepper
Combine all ingredients in a small bowl.
Serve with crackers, bread, or crudites.
RECIPES
Chicken Salad on Cucumber
Smoked Salmon and Egg Salad
Deviled Eggs with Capers
Herbed Ricotta Spread
Mortadella Mousse
Roasted Shrimp with Bloody Mary Cocktail Sauce
Country Pate
Mini Gorgonzola Popovers
Polenta Cakes with Salmon and Caviar
Mini Spinach Calzones
Shrimp with Pistachio Sauce
Pesto and Sun-dried Tomato Palmiers
Fried Green Beans with Honey-Mustard Sauce
Chicken Salad on Cucumber
Smoked Salmon and Egg Salad
Deviled Eggs with Capers
Herbed Ricotta Spread
Mortadella Mousse
Roasted Shrimp with Bloody Mary Cocktail Sauce
Country Pate
Mini Gorgonzola Popovers
Polenta Cakes with Salmon and Caviar
Mini Spinach Calzones
Shrimp with Pistachio Sauce
Pesto and Sun-dried Tomato Palmiers
Fried Green Beans with Honey-Mustard Sauce
| Hot Hors d'Oeuvres |
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.
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
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.
(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.
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
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.
Mini Gorgonzola Popovers
(Makes 1 dozen)
(Makes 1 dozen)
1 large egg
1/2 cup milk
1 tablespoon butter, melted
1/2 cup flour
1/4 teaspoon salt
Pinch of black pepper
1 ounce Gorgonzola cheese, crumbled
1/2 teaspoon dried thyme
In a bowl, whisk together the egg, milk, butter, salt, and pepper.
Whisk in the cheese and thyme.
Allow the batter to rest for 10 minutes.
Preheat the oven to 425 degrees F.
Butter a mini muffin pan with 12 cups.
Fill each cup to the top with batter.
Bake 15 to 18 minutes or until golden brown.
Remove the popovers from the pan and serve warm.
1/2 cup milk
1 tablespoon butter, melted
1/2 cup flour
1/4 teaspoon salt
Pinch of black pepper
1 ounce Gorgonzola cheese, crumbled
1/2 teaspoon dried thyme
In a bowl, whisk together the egg, milk, butter, salt, and pepper.
Whisk in the cheese and thyme.
Allow the batter to rest for 10 minutes.
Preheat the oven to 425 degrees F.
Butter a mini muffin pan with 12 cups.
Fill each cup to the top with batter.
Bake 15 to 18 minutes or until golden brown.
Remove the popovers from the pan and serve warm.
Polenta Cakes with Salmon and Caviar
(Makes about 24)
(Makes about 24)
You don't need to use an expensive caviar for this recipe. You can usually find
black lumpfish caviar in the canned fish area of your supermarket.
If you can't find creme fraiche, substitute sour cream.
Cakes:
1 cup quick-cooking polenta
1/2 cup flour
2 teaspoons baking soda
Salt
2 eggs, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted
Canola oil for frying
8 slices smoked salmon, each cut into 3 pieces
4 ounces
1/4 cup chopped chives
2 ounces
To make the polenta cakes:
In a bowl, combine the polenta, flour, baking soda, and salt.
Add the eggs and milk; stir to combine.
Add the melted butter ; stir to combine.
Cover and refrigerate the mixture for 30 minutes.
Heat a thin layer of oil in a large skillet over medium-high heat.
Spoon 1 to 2 tablespoons of the polenta batter into the skillet for each pancake.
Cook until each side is lightly crisp and golden, about 2 minutes per side.
Transfer to a paper-towel lined plate as you continue cooking all the pancakes.
To serve:
Place the polenta cakes on a serving platter.
Top each with a piece of smoked salmon and a dollop of creme fraiche.
Sprinkle some chives on top or insert a few slivers of chive.
Top with a small dollop of caviar. Serve warm.
black lumpfish caviar in the canned fish area of your supermarket.
If you can't find creme fraiche, substitute sour cream.
Cakes:
1 cup quick-cooking polenta
1/2 cup flour
2 teaspoons baking soda
Salt
2 eggs, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted
Canola oil for frying
8 slices smoked salmon, each cut into 3 pieces
4 ounces
1/4 cup chopped chives
2 ounces
To make the polenta cakes:
In a bowl, combine the polenta, flour, baking soda, and salt.
Add the eggs and milk; stir to combine.
Add the melted butter ; stir to combine.
Cover and refrigerate the mixture for 30 minutes.
Heat a thin layer of oil in a large skillet over medium-high heat.
Spoon 1 to 2 tablespoons of the polenta batter into the skillet for each pancake.
Cook until each side is lightly crisp and golden, about 2 minutes per side.
Transfer to a paper-towel lined plate as you continue cooking all the pancakes.
To serve:
Place the polenta cakes on a serving platter.
Top each with a piece of smoked salmon and a dollop of creme fraiche.
Sprinkle some chives on top or insert a few slivers of chive.
Top with a small dollop of caviar. Serve warm.
Mini Spinach Calzones
(Makes about 20)
(Makes about 20)
1 (10-ounce) package frozen spinach, thawed and well drained
8 ounces reduced-fat cream cheese, room temperature
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped scallions
Salt and pepper
1 (11-ounce) package Pillsbury refrigerated pizza dough
1 egg, lightly beaten
Pizza or pasta sauce, warmed, for serving
Preheat oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
In a bowl, stir together the spinach, cream cheese, 1/3 cup Parmesan, scallions, salt and pepper.
Roll out the pizza dough on a lightly floured surface into a 15 x 12-inch rectangle.
Cut the dough into 20 (3-inch) squares.
Spoon a rounded tablespoon of filling in the center of each square.
Brush edges of dough with some of the beaten egg.
Fold the corner of each square to the opposite corner to form a triangle.
Seal the edges closed with your fingers and then press with the times of a fork.
Arrange the calzones on the prepared baking sheets.
Prick tops of calzones with fork.
Brush tops with remaining beaten egg.
Sprinkle with remaining Parmesan cheese.
Bake about 12 minutes or until golden brown.
Serve with sauce for dipping.
8 ounces reduced-fat cream cheese, room temperature
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped scallions
Salt and pepper
1 (11-ounce) package Pillsbury refrigerated pizza dough
1 egg, lightly beaten
Pizza or pasta sauce, warmed, for serving
Preheat oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
In a bowl, stir together the spinach, cream cheese, 1/3 cup Parmesan, scallions, salt and pepper.
Roll out the pizza dough on a lightly floured surface into a 15 x 12-inch rectangle.
Cut the dough into 20 (3-inch) squares.
Spoon a rounded tablespoon of filling in the center of each square.
Brush edges of dough with some of the beaten egg.
Fold the corner of each square to the opposite corner to form a triangle.
Seal the edges closed with your fingers and then press with the times of a fork.
Arrange the calzones on the prepared baking sheets.
Prick tops of calzones with fork.
Brush tops with remaining beaten egg.
Sprinkle with remaining Parmesan cheese.
Bake about 12 minutes or until golden brown.
Serve with sauce for dipping.
Shrimp with Pistachio Sauce
(Serves 6 to 8)
(Serves 6 to 8)
1 pound large shrimp in shell
2 ounces shelled pistachios
4 anchovy fillets
1 tablespoon capers, rinsed
3 tablespoons olive oil, divided
1 tablespoon lemon juice
2 tablespoons water
Cook shrimp in boiling water until pink, about 3 minutes.
Drain the shrimp and allow them to cool enough to handle them.
Remove shells (leaving tails on) and devein the shrimp. Set aside.
In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice.
Puree to a smooth consistency.
Add water and puree again to incorporate the water.
Put cooked shrimp together with sauce in a bowl; toss gently.
Sprinkle the top with the remaining tablespoon of oil.
Serve warm with slices of Italian bread.
2 ounces shelled pistachios
4 anchovy fillets
1 tablespoon capers, rinsed
3 tablespoons olive oil, divided
1 tablespoon lemon juice
2 tablespoons water
Cook shrimp in boiling water until pink, about 3 minutes.
Drain the shrimp and allow them to cool enough to handle them.
Remove shells (leaving tails on) and devein the shrimp. Set aside.
In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice.
Puree to a smooth consistency.
Add water and puree again to incorporate the water.
Put cooked shrimp together with sauce in a bowl; toss gently.
Sprinkle the top with the remaining tablespoon of oil.
Serve warm with slices of Italian bread.
Pesto and Sun-dried Tomato Palmiers
(Makes about 40)
(Makes about 40)
1 package Pepperidge Farm Puff Pastry, thawed
1/3 cup pesto
1/4 cup finely chopped , patted dry
1/4 cup grated Parmesan or pecorino cheese
Line 2 baking sheets with parchment paper.
Unfold one sheet of puff pastry on a lightly floured surface.
Use a rolling pin to roll the dough into a 9 x 11-inch rectangle.
Spread the dough with half the pesto, half the tomatoes, and half the cheese
Working from the short end, roll one side halfway to the center.
Then roll the other side to the center to meet.
Repeat the instructions for the second sheet of puff pastry.
Wrap the rolls with plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 degrees F.
Cut the roll into 1/2-inch slices and place 2-inches apart on the prepared baking sheets.
Bake for 14 minutes or until golden brown, Serve warm.
1/3 cup pesto
1/4 cup finely chopped , patted dry
1/4 cup grated Parmesan or pecorino cheese
Line 2 baking sheets with parchment paper.
Unfold one sheet of puff pastry on a lightly floured surface.
Use a rolling pin to roll the dough into a 9 x 11-inch rectangle.
Spread the dough with half the pesto, half the tomatoes, and half the cheese
Working from the short end, roll one side halfway to the center.
Then roll the other side to the center to meet.
Repeat the instructions for the second sheet of puff pastry.
Wrap the rolls with plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 degrees F.
Cut the roll into 1/2-inch slices and place 2-inches apart on the prepared baking sheets.
Bake for 14 minutes or until golden brown, Serve warm.
Fried Green Beans with Honey-Mustard Sauce
Sauce:
1 cup Dijon mustard
2 tablespoons soy sauce
3/4 cup honey
Couple dashes of hot sauce
Canola oil for frying
4 egg whites
3 cups flour
2-1/2 cups club soda
1 pound green beans, ends trimmed
Salt
Put the mustard, soy sauce, honey, and hot sauce in a small saucepan.
Whisk over low heat until the ingredients are blended, about 5 minutes.
Transfer to a small bowl and set aside to cool.
Heat the canola oil in a deep fryer to 350 degrees F.
Line a plate with paper towels.
Ina large bowl, whisk the egg whites until soft peaks form.
Whisk in the flour and club soda.
Dip the beans into the batter, allowing the excess batter to run off.
Carefully add the beans to the hot oil in small batches.
Stir the beans occasionally so they don't stick together.
Cook the beans until lightly golden brown, about 3 minutes.
Remove the beans with a slotted spoon and transfer to the paper towel lined plate to drain.
Immediately sprinkle with salt.
Repeat until all the beans have been battered and fried.
Serve the beans hot, passing the honey-mustard sauce alongside for dipping.
Sauce:
1 cup Dijon mustard
2 tablespoons soy sauce
3/4 cup honey
Couple dashes of hot sauce
Canola oil for frying
4 egg whites
3 cups flour
2-1/2 cups club soda
1 pound green beans, ends trimmed
Salt
Put the mustard, soy sauce, honey, and hot sauce in a small saucepan.
Whisk over low heat until the ingredients are blended, about 5 minutes.
Transfer to a small bowl and set aside to cool.
Heat the canola oil in a deep fryer to 350 degrees F.
Line a plate with paper towels.
Ina large bowl, whisk the egg whites until soft peaks form.
Whisk in the flour and club soda.
Dip the beans into the batter, allowing the excess batter to run off.
Carefully add the beans to the hot oil in small batches.
Stir the beans occasionally so they don't stick together.
Cook the beans until lightly golden brown, about 3 minutes.
Remove the beans with a slotted spoon and transfer to the paper towel lined plate to drain.
Immediately sprinkle with salt.
Repeat until all the beans have been battered and fried.
Serve the beans hot, passing the honey-mustard sauce alongside for dipping.
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.
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
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.
(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.
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
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.
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