Williams-Sonoma Collection: Hor d'oeuvre

by Binns, Brigit

• ISBN13: 9780743224420
• ISBN10: 0743224426
• Format: Hardcover
• Copyright: 2001-11-01
• Publisher: Free Press

Summary

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and creme fraiche.Williams-Sonoma CollectionHors d'Oeuvreoffers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion -- from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf."Try any of these recipes and your guests will return for more."

Author Biography

Brigit L. Binns is a food writer and recipe consultant based in southern California. She is the author of Polenta, Cowboy Cocktails, and Jody Maroni's Sausage Kingdom Cookbook as well as a contributor to the Patina and Röckenwagner restaurant cookbooks and the Williams-Sonoma Kitchen Library and Casual Cuisines of the World series. A graduate of England's Tante Marie cooking school, she lived in Europe for 10 years, where she owned a catering business.

Table of Contents

Introduction	6	(4)
THE CLASSICS
New Potatoes with Caviar and Creme Fraiche	10	(3)
Three-Cheese Filo Triangles	13	(1)
Leek and Red Pepper Mini Quiches	14	(3)
Moroccan-Style Meatballs	17	(1)
Endive Boats with Smoked Salmon	18	(3)
Deviled Eggs with Capers	21	(1)
Shrimp Cocktail	22	(3)
Crab Cakes	25	(3)
SIMPLE BITES
Tomato and Basil Bruschetta	28	(3)
Radishes with Chervil Butter	31	(1)
Olives with Orange and Marjoram	32	(3)
Mozzarella with Sun-Dried Tomato	35	(1)
Prosciutto-Wrapped Melon Balls	35	(1)
Crostini with Tapenade	36	(3)
Radicchio and Manchego Quesadillas	39	(1)
Cherry Tomato Halves with Saffron Aioli	40	(4)
ELEGANT BITES
Filo-Wrapped Figs with Pernod Mascarpone	44	(3)
Chinese Duck Parcels in Rice Paper	47	(1)
Oysters with a Garlic-Tarragon Crust	48	(3)
Cremini Mushrooms Stuffed with Spanish Ham	51	(1)
Smoked Salmon Roulades	52	(3)
Tuna Tartare on Ruffled Potato Chips	55	(1)
Tiny Roquefort Popovers	56	(4)
CANAPES
Provencal Toasts	60	(3)
Open-Faced Sandwiches of Herring, Apple, and Chives	63	(1)
Puff Pastry Pissaladieres	64	(3)
Pea Blini with Three Caviars	67	(1)
Steak Tartare on Baguette Croutes	68	(3)
Goat Cheese Crisps with Mushroom Ragout	71	(1)
Polenta Crostini with Sausage Topping	72	(4)
DIPS AND SPREADS
Blue Cheese Dip	76	(3)
Green Goddess Dip	79	(1)
Pickled-Garlic Aioli	80	(3)
Thai Guacamole	83	(1)
Eggplant and Ginger Spread	84	(3)
Smoked Trout Mousse with Orange and Chives	87	(3)
WRAPS AND SKEWERS
Crisp Oyster Skewers with Lemon Butter	90	(3)
Deep-fried Wontons with Creamy Curried Chicken	93	(1)
Tempura Vegetables	94	(3)
Lamb and Artichoke Heart Spiedini	97	(1)
Vine Leaves Stuffed with Wild Rice and Apricots	98	(3)
Pork Pinchitos with Tomato Romesco Sauce	101	(1)
Smoky Shrimp with Garlic-Parsley Mojo	102	(9)
Hors D'oeuvre Basics	105	(6)
Glossary	111	(6)
Index	117