catering: hors d’oeuvres party, part III

Finally, the hard work was over. The menu was developed and finalized. The recipes had been tested and broken down. Ingredients were shopped, chopped and popped into containers. Everything that could be prepped was ready. Now it was time for the show!

 


Arriving at the event, the first thing to do was lay out all my tools.
Next, I set myself up by organizing the elements of each dish.
Do any last minute prep work.
Preheat the oven. Decorate platters to be passed.
Lay out plates of crudites, dip and platter of quail eggs.
Start firing up the hors d’oeuvres and away we go!

 


And, at last, here are a few of the recipes that helped make this party a success. Each one is scaled to serve 8 people and can be adjusted to the size of your party. Stay calm and all will go well–cheers!

Manchego Stuffed Dates Wrapped with Prosciutto & Basil



It’s important to use Medjool dates for this recipe: they’re moister and meatier than other varieties (Costco usually carries them at a great price). Manchego is a Spanish sheep’s milk cheese that adds nice bite; creamy goat cheese also works well as a counterpoint to the richness of the dates. These can be assembled the day before and refrigerated; bring to room temperature before broiling.


Makes 16 Hors D’oeuvres:


16 Medjool dates
3 ounces Manchego cheese, cut into small strips
16 large basil leaves
8 thin slices prosciutto di Parma, cut into lengthwise strips

Preheat broiler.
Use a paring knife to make a lengthwise slit along top of each date.
Remove the pit.
Fill the cavity of each date with a strip of Manchego.
Wrap each date with a basil leaf, then a strip of prosciutto.
Place seam side down on a broiler pan.
Broil for 3 minutes, until cheese melts and prosciutto gets crispy.
Serve warm.

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Brioche Crab Melts with Truffle Butter



This hors d’oeuvre is just decadent: luscious chunks of crab meat mixed with apple for tart crunch, topped with nutty melted gruyere, and then sandwiched on tiny brioche button rolls that have been slathered with truffle butter. I prefer to use white truffle butter–it’s more fragrant than black. If you can’t find it, good quality butter will do. Make sure to use rolls that are just big enough for a bite or two…
 
Makes 16 Hors D’Oeuvres:

16 brioche buttons, about 2 inches in diameter, sliced in half
3 ounce container truffle butter, softened
1/2 cup mayonnaise
1/4 cup red onion, minced
1/4 cup flat leaf parsley, chopped
1/2 granny smith apple, cored and diced
1 tablespoon fresh lime juice
few squirts of hot sauce
kosher salt and freshly ground black pepper
1 pound lump crabmeat, picked over
1 1/2 cups gruyere cheese, grated
 
Preheat broiler. 
Spread truffle butter on cut sides of brioche and place on baking sheet.
Broil rolls about 6 inches from heat, until toasted.
Reduce oven to 400 degrees.
In a bowl, mix mayo, onion, parsley, apple, lime juice, and hot sauce.
Season with salt and freshly ground pepper.
Fold in crabmeat; taste and adjust seasoning.
Top the bottom halves of the brioche buttons with crab salad.
Sprinkle grated gruyere cheese over crab.
Bake in upper third of oven until cheese is bubbly and melted.
Place brioche tops onto sandwiches and serve.
 


Crudites with Rosemary Goat Cheese Dip




Crudites are familiar appetizers to most of us, but think beyond celery and carrot sticks. I tried to take it to the next level, by serving colorful and unusual vegetables. For this party, I chose to use haricots vert (french green beans) that were quickly blanched, wedges of fennel, endive leaves, treviso leaves (a variety of radicchio that looks like red endive), and amazing rainbow carrots that I was lucky enough to find. Use your imagination–just remember to have balance in color and flavor. This dip is a wonderful accompaniment to all and can be prepared a day ahead. Feel free to substitute different herbs for the rosemary, or orange zest for the lemon.
 
Serves 8 to 10:


Rosemary Goat Cheese Dip:
3/4 cup whole milk
2 sprigs of rosemary, chopped
12 ounces fresh goat cheese 
zest and juice of 1 lemon
kosher salt and freshly ground black pepper


assorted colorful vegetables: haricots vert, fennel, endive, treviso, rainbow carrots
 
In a saucepan, bring the milk and rosemary to a boil.
Immediately remove saucepan from heat, cover and set aside to infuse.
In a bowl, beat goat cheese to soften.
When milk has cooled, strain it and whisk into cheese.
Add lemon zest, juice, and salt and ground pepper.
Taste and adjust seasoning, if needed.
Serve with platters of colorful vegetables.


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Za’atar Rolled Quail Eggs

Eggs & Trees

These little quail eggs are a bit of a pain to peel, but well worth the effort. They are wonderfully creamy, the perfect bite. Za’atar is a Middle Eastern seasoning blend of sesame seeds, sumac and other spices. Combined with sea salt, it adds a bit of crunch and spice to the quail eggs–great to serve with cocktails.

 
Makes 24 bites:

24 quail eggs
extra virgin olive oil
3 to 4 tablespoons za’atar
fleur de sel (sea salt)
 
Cover eggs with cold water in a saucepan and bring to a boil.
Turn off heat, cover, and let sit for 2 minutes.
Pour off water and run eggs under cold water to cool off.
Refrigerate until completely cool before peeling.
Carefully peel the eggs–a delicate touch is required.
Cut a sliver from bottom of each egg so it’ll stand upright.
Rub eggs lightly with olive oil.
Mix za’atar and fleur de sel on a plate and roll eggs in mixture to coat.
Stand eggs on a platter and serve.


By passioneats | 2.25.2011 | Bread, Butter, Carrots, Catering, Cheese, Crab, Crudites, Dates, Fruit, Herbs, Hors D'Oeuvres, Lemons, Limes, Milk, Onions, Party Planning, Pork, Prosciutto, Quail Eggs, Salt, Shellfish, Spices, Truffle, Vegetables |

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