Canapes and Hors d oeuvres

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Amuse Busche & Hors d'oeuvres & Canapes

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Recipes Amuse Bushe, Hors d'oeuvres and Canapes

Amuse Bushe, Canapes, Hors d oeuvres
Basically they are all the same. There are endless combinations to create these wonderful tasters, so let your creativity soar. The only criteria is that what ever you prepare it must be one bite! The Amuse is considered to be the most elegant and complex, while the term Hors d oeuvre usually refers to chicken fingers or egg rolls and the alike. Canape is usually refereed to cold one bite morsels. All should be able to be eaten by hand with no utensil.

Risotto, Grits, Polenta
Fried Risotto Saffron and Clam Balls
Fried Herbed Polenta balls stuffed Mozzarella Cheese, Marinara Sauce, Basil Oil
Seared Polenta cube Mushroom, Asiago, tomato confit
Fried Polenta Cube Basil, Tarragon garlic, Parmesan. Roasted Cherry Tomato, Balsamic Reduction
Fried Risotto Cube, Red Onion Jam, Gorgonzola, Fried Sage Leaf
Seared Risotto Mini Cake Shrimp Scampi
Seared Risotto Mini Cake Scallop Thermidor
Seared Risotto Mini Cake, Marjoram, Wild Mushrooms Marsala, Tomato Confit
Fried Grit Shrimp Cake, Remoulade
Seared Risotto Mini Cake, Braised Beef, Roasted Pepper Shallot Jam, Crispy Leek
Seared Seafood Risotto Cube Shrimp Creole Jam
Polenta Medallion Dilled Mascarpone, Grilled Shrimp Lemon Zest
Polenta Medallion Fresh Basil, Mushroom Cap Provencal, Romano
Polenta Medallion, Ancho Chili Seared Chicken, Cilantro and Chipotle Aioli
Polenta Cubes Roasted Garlic, Ricotta Basil, Roasted Red Pepper
Polenta Cubes, Red Onion Jam, Blue Cheese and Fried Sage
Polenta Cubes, Braised Pork or Chicken in Salsa, Sour Cream, Cilantro, Lime
Polenta Oval, Coffee Rubbed Seared Pork Tenderloin, Port Glaze, Crispy Sweet Potato

Bruschetta
Toasted Garlic Parmesan Crostini served with a Bruschetta Relish of your choice:
Roma Tomatoes, Garlic, Fresh Basil, Romano, Olive Oil
Fire Roasted Red Pepper, Fresh Mozzarella, Basil marinated in an Italian oil herb blend
Roasted Brussel Sprouts, Garlic, Shallots, Olive Oil and Pecorino Cheese
Seared Artichokes, Herb Goat Cheese, & Toasted Pine nuts
Roasted Artichoke, Wild Mushroom, Tomato Confit and Mozzarella
Tapenades; Spiced Olives Trio- Greek Olive- Artichoke, Red Pepper, Caper – Olive, Jalapeno
Roasted Cauliflower, Parmesan and White Truffle Oil, Red Pepper Pesto
Roasted Yellow Pepper Bruschetta, Lemon, Capers, Fennel
Roasted Eggplant Caviar, Romano, Fresh Basil
Eggplant Caponata; Diced Eggplant, Olives, Capers, Tomatoes, Pine nuts.
Eggplant & Sundried Tomato Confit
Red Pepper Pesto, Zucchini, Fresh Mozzarella drizzled with Rosemary Infused Olive Oil
Curried Crab, Date Chutney, Candied Pecan and Apples
Balsamic Onion Jam, Ricotta, Cranberry Relish
Roast Tenderloin, Sun Dried Tomato, Caramelized Red Onion, & Herb Goat Cheese
Beef Tenderloin with Horseradish Crème, Chive Twigs
Beef Tenderloin, Forest Mushroom Duxelle,
Roasted Corn, Pepper Trio, Leek Relish
California Date, Chevre Cheese, Hot Pepper Jelly
Grilled Duck Breast, Cherry Chutney, Crispy Fried leeks
Seared Duck Breast, Brie, Spanish Onion Jam, Pistachio
Confit of shredded Duck Breast, Goat Cheese, Red Currant Citrus
Herbed Ricotta Cheese Quenelle, Tomato Confit and Crispy Basil,
Black Bean Bruschetta, with Roasted Corn, Roasted Red Pepper, & Cilantro
White Bean Puree, Sun-Dried Tomatoes, Greek Olive
Seared Sea Scallops Chili Lime, Pea Puree, Fried Shallots
Saffron poached Bay Scallops, Asian Orange Mayonnaise

BRUSCHETTA STATION
Crostini, Diced Plum Tomatoes with garlic and capers; Olive tapenade; Eggplant Caviar.
Shaved Parmesan, Micro Basil, Olive Oil and Balsamic glaze. Pepper and salt Mill

Tasting Spoons
Sushi Grade Tuna, Radish Sprouts, Wasabi, Soy, Pickled Ginger, Rice Ball
Lobster salad with edamame and Miso, Micro Radish Sprout, Red Pepper
Lobster, Mango, Toasted Coconut and Hot Chili Lime
Salmon Quenelles, Tomatillo Salsa, Cilantro cream and Brunoises Tri Peppers
Orange Glazed Shrimp Chile Garlic, Lemongrass Coconut Curry Broth
Shrimp Ceviche, Brunoise Vegetables
Grilled Shrimp, Grilled Pineapple Salsa
Bay Scallops Ceviche with Fennel, Anise and Chive Twigs
Lump Crab, Crisp Melon Salsa
Poisson Crue; Ahi, Toasted Coconut & Cream, Lime, Ginger, Garlic, Black Sesame Seeds
Chicken Galantine, Truffles, Pistachio, Cumberland Citrus Port Sauce
Ciliegine Herb Infused Mozzarella, Prosciutto Crisp and Melon infused White Balsamic
Ciliegine Italian Breaded, Tomato Provincial, Fresh Basil
Ciliegine; Split Teardrop Tomato, Balsamic and a Fried Basil Leaf
Lime Infused Mango, Toasted Coconut, Coconut Cream, Candied Jalapeno

Shooters
A Shooter is usually a 2 ounce tall cup similar to a shot glass. All cold soups can be served and garnished with an array of vegetables and seafood. Shooters can also be created with any puree that tastes great cold. Remember, people eat with their eyes first so always garnish to add appeal as well as flavor and texture. Below are a couple favs.

Oyster Shooter-V8 Juice, L&P, Tabasco, cocktail sauce, vodka, 1/2 fresh Oyster, Celery garnish
Cantaloupe Bisque, Sour Cream, buttermilk, Chablis, Mint Sprig
Italian Gazpacho (see soup link for recipe
Vichyssoise (Potato Leek, Chive Garnish

Hot Hors d oeuvres
Spinach Pasta Scallop Mousse Pinwheels
Escargot Roasted Garlic, Herbed Butter nestled in Puff Pastry Triangle
Potato Latkes with Goat Cheese, Apple Chutney
Skewer Mustard Dill Tortellini, Chorizo
Mini Empanadas Baked or Fried
Mushroom Trio with Red Mole Sauce
Jerk Smoked Chicken, Pineapple Chutney
Bay Shrimp Newburg
Chicken Cacciatorie
Moroccan Curried lamb, Raisins
Moroccan Beef
Curried Chicken, Dates, Apples
Pork Chopped, Cilantro, Cayenne, Allspice, Coriander
Ground Pork, Bell Pepper, Cilantro, Cayenne, Allspice, Coriander
Braised Pork, Tomato, Onion, Cumin, Cilantro, Chili Powder, Lime Zest
Beef Chopped, Chopped egg, Raisins, Cumin, Cayenne, Allspice

Tzatziki Sauce - Tomatillo Salsa - Sriracha Mint yogurt Chipotle Sauce - Red Salsa

Phyllo
Savory Tartlets - Cones - Ragout Cups - Toast Rounds – Savory Profiteroles
Smoked Salmon Creamy Mousseline, Caper, Onion
Lump Crab, Edamame Miso Puree, Crispy Leeks
Brie, Caramelized Onion Jam
Curried Crab, Date Chutney, Candied Pecan and Apples
Curried Chicken, Hot Pepper Jelly and Fig Chutney, Candied Walnut
Waldorf, Minced Celery Root, Walnuts and Apples, Aioli
Lump Crabmeat Salad - Shrimp Salad - Lobster Salad - Asian Duck Salad
Roasted or Smoked Salmon Mousse
Smoked Gouda, Pine nuts, Granny Smith Apple Compote
Brie, California Fig, Fig Jam
Bay Shrimp Salad – Crab Salad, Curried Chicken Salad, Waldorf
Goat Cheese Mousse, Tomato Onion Jam
Prosciutto Mousse, Spiced Cantaloupe Pepper Salsa
Boursin Mousse, Cucumber Tomato Confetti
Sundried Tomato, Artichokes, Cream Cheese Spinach

Gluten Free
Angeled Eggs
Cherry Tomato Basil Mousse
Cherry Tomatoes Stuffed with Curry-Spiced Crab
Celery Diamond Roquefort Red Pepper Diamond
Watermelon Cubes with Manchego Cheese and Prosciutto
Shrimp, Bay Scallops or Crab Ceviche in a Cucumber Cup
Boursin Mousse In a Cucumber Cup, Teardrop Tomato
Skewered Spinach Tortellini, Sundried Tomato, Greek Olive
Smoked Salmon Pinwheels on a Cucumber Round, Crème Fresh and Dill
Prosciutto Mousse in Artichoke Bottom
Chicken Galantine Cumberland Gele
Curried Chicken Cucumber Round, Dates, Almonds, Cranberries
Cucumber Cup, Bay Shrimp or Bay Scallops Ceviche
Cucumber Cup, Tapenade (See Tapenades’)
California Dates Molded in Cream Cheese and rolled in Chopped Pistachios
Fried Tofu Cube, Italian Seasoning, Tomato and Shallot Confit, Shaved Romano
Fried Tofu Cube, Greek Seasoning, Seared Artichoke, Tomato, tzatzki Cream Cheese
Endive Spears, Peppered Goat Cheese, Strawberries, Candied Walnuts
 Contact Chef Gargone at 540-641-1934


 © Copyright 1996 - 2018  Food Art; Garnishing Made Easy   All Rights Reserved. All content including the creation and implementation of edible art. this sites design, and products within. videos, camera work and editing are all created and prepared personally by Chef. Artist, Author John V Gargone. All content is available to be shared free "non profit"to stimulate the imagination.

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