🔕 🔔

My Basket ()

All questions

hors doeuvres? High end

asked by brandon almost 6 years ago
4 answers 2972 views
6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added almost 6 years ago

How about a crab cocktail served individually in those ceramic Chinese soup spoons? One of my favorites is bite sized pieces of chicken breast wrapped in proscuitto and a sage leaf, pan fried til crisp in butter & olive oil...

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Foie gras slices quickly sizzled in duck fat with cornichons on the side. Or polenta squares with sauteed porcini mushrooms and white truffle shaved over to finish.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added almost 6 years ago

Depends upon what they are preceding. Or is this for a cocktail supper, where the whole thing will be hors d'oeuvres? Do you want to serve them passed or plated? Hot or cold? So many hors d'oeuvres to choose from, but the parameters do make a difference. Please give a bit more for us to go on.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 6 years ago

Fresh figs halved and wrapped in prosciutto. Dates stuffed with mild goat cheese and wrapped in bacon. And I think that anything that is fresh from the garden and used in an hors d'oeuvre of any kind is top shelf.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.