Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine. Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. Sophie Dahl makes the classic blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year. If you're a fan of lox and bagels, then you'll love these rye toasts with cream cheese and sardines. This savory onion dip, a classic addition to any gathering, can be made ahead and refrigerated for up to three days. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia. Chef Gerard Craft creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. This is a simple, classic Florentine chicken-liver pâté, which can be prepared in a coarse or smooth style. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it. We like the variety here—the same toast spread with two different toppings. "And my grandmother made this amazing creamed corn. Delish editors handpick every product we feature. After baking flaky squares of puff pastry, Melissa Rubel tops them with sweet fig preserves and pungent blue cheese. Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. For this fast, flavorful appetizer, Paul Virant combines two of his favorite childhood memories about food. These hors d’oeuvres recipes are so good, you’ll want to make a meal out of them! Chef Katie Lee deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. Instead, leave the tuiles flat, like crackers. Wine And Spirit Tags Are Perfect For Holidays, These Candles Smell Like Dunkin' Coffee And Donuts, The Best Kitchen Deals For Black Friday 2020, Steve Kornacki Projected Thanksgiving Desserts, Got the plates set and a great menu for the party, but no appetizers in sight? The result: a supremely colorful, incredibly easy hors d'oeuvre. A simple, sunflower seed–flecked cracker flavored with fragrant rosemary is the perfect holiday appetizer. We're here to help. An utterly addictive snack, they’re great with cocktails, beer or wine. They mix the ricotta with pimentos--an homage to pimento cheese, a Southern favorite--and serve the blossoms raw. We may earn commission from the links on this page. LUCY SCHAEFFER, Credit: All Rights Reserved. Hors d'oeuvres are a must for any cocktail party, but it's no fun to slave over tiny finger foods. We've got you covered with some of our favorite hors d'oeuvres recipes—and the best serveware to hold it all—that all come together in no time at all. Credit: Using bagel chips as the … © Copyright 2020 Meredith Corporation. The book celebrates Austrian art and recipes like this. As a former event planner, caterer and entertaining enthusiast, I believe food should look as good as it tastes and I’m all about the hors d’oeuvres. The original recipe appears in The French Laundry Cookbook (Artisan). Hors d'oeuvres are a must for any cocktail party, but it's no fun to slave over tiny finger foods. It turns out corn and chanterelles go very well together.". "During the summer, especially around the Fourth of July, we would pick chanterelles that grew around our property," he says. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Bring to room temperature before serving. This four-ingredient snack couldn’t be simpler: Just top toasts with sliced country ham and pickled vegetables. Sommelier Matt Tunstall of Stems & Skins in South Carolina opts for a Vouvray with these crostinis. The sautéed mushroom topping is equally savory hot or at room temperature. this link is to an external site that may or may not meet accessibility guidelines. Ready in just 10 minutes, these warm olives are accentuated by a lemony marinade. FREDRIKA STJÄRNE, Credit: Bagel Chips with Ricotta, Chive Puree, and Prosciutto. Leigh Magar loves the fresh taste of edible flowers. Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy. You may be able to find more information about this and similar content at piano.io. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. John Kernick, Credit: Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Bright, lemony spring favas are topped with rich buffalo mozzarella. They’re a deliciously easy way to elevate any event! Looking to amp up your beef stew but unsure where to start? Warm Olives with Rosemary, Garlic and Lemon, Bruschetta with Mozzarella and Smashed Fresh Favas, Buckwheat-Cheddar Blini with Smoked Salmon, Sardines with Jalapeño Cream Cheese and Cocktail Olives, Pancetta-Wrapped Peaches with Basil and Aged Balsamic, Grilled Squash Ribbons and Prosciutto with Mint Dressing, Parmesan Tuiles with Heirloom Tomato Salad, Smoked-Trout-and-Caper-Cream-Cheese Toasts. We've got you covered with some of our favorite hors d'oeuvres recipes—and the … The mousse can be refrigerated overnight. They’re quick, easy, beautiful and so delicious! Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. Farm-raised sturgeon caviar from the University of Georgia takes traditional deviled eggs from traditional to top-notch. Whether you're hosting a fête for four or twenty-four, these small bites won't disappoint. PHOTO © EARL CARTER, Credit: Buckwheat-Cheddar Blini with Smoked Salmon, Bagel Chips with Ricotta, Chive Puree, and Prosciutto, Roasted Potatoes with Chives, Bacon, and Maytag Blue Cheese, 54 Appetizers To Kickoff Thanksgiving Dinner, Zucchini-Wrapped Vermont Chèvre with Spicy Sprouts. Top them with store-bought smoked salmon and crème fraîche. © Con Poulos. Food & Wine is part of the Meredith Corporation Allrecipes Food Group.