Rivoli Hors d'Oeuvres

Rivoli Hors d'Oeuvres

A great party hors d oeuvres recipe to try !

Party Hors d'oeuvres Recipe Ingredients:
For Pickled Herring Mousse:

* 24-ounce jar pickled herring, about 5 fish
* 2 large green apples, cored and seeded
* 1/4 cup Calvados
* 1/4 cup whipping cream
* Freshly ground salt
* Freshly ground white pepper
* 1 package gelatin
* 1/2 cup cold water
* 2 egg whites, whipped*

Party Hors d'oeuvres Recipe Instructions:

Chill mold for mousse in freezer. Blend herring, 1 at a time, to a fine puree. Strain through a fine sieve. Puree apples with Calvados, and add to herring puree. Stir in cream. Season with salt and pepper.
Dissolve gelatin in water over low heat. Do not let boil. Set aside to cool.
Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set.
To serve, unmold and slice. The party hors d oeuvres recipe of rivoli is ready to serve...nice ! Enjoy it !

Caviar Egg Salad

Caviar Egg Salad
A great party hors d oeuvres recipes to try !
  • 12 large eggs
  • 3/4 cup mayonnaise
  • 2 tablespoons prepared mustard
  • Salt to taste
  • 4 ounces caviar

Check out how to Boil and Peel Hard-Cooked Eggs.

How to boil eggs: Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
In a large bowl, finely grate the hard-cooked eggs; stir in mayonnaise, mustard, and salt. Cover and refrigerate until ready to serve. NOTE: May be made up to 36 hours in advance.
Just before serving, gently fold caviar into egg salad, being careful not to break the fish eggs.
The party hors d oeuvres recipes of caviar egg salad is ready to serve....enjoy the appeitzers....nice !
ruschetta-with-brie-walnut-oil-hors d oeuvres

Bruschetta With Brie & Walnut Oil Recipe

Bruschetta With Brie & Walnut Oil Recipe
A great party hors d oeuvres recipes to try !
Party Hors d'oeuvres Recipe Ingredients:

* 1/2 pound thinly-sliced prosciutto, cut into two-inch squares
* ½ pound brie, cut into thin
* 2 ripe pears, cored, quartered and cut lengthwise in thin slices
* 3 tablespoons walnut oil
* 1 baguette

Party Hors d'oeuvres Recipe Instructions:

1. Cut the baguette into thin slices crosswise. Cover each piece of baguette with a piece of prosciutto, a piece of pear and a wedge of the brie.
2. Toast under a broiler or in a toaster oven until the cheese is golden brown. Remove and drizzle with walnut oil. The party hors d oeuvres recipe of bruschetta is ready to serve hot.enjoy the appetizer !.

Abalone Hors d'oeuvres

Abalone Hors d'oeuvres


* 12 slices bacon
* 12 pieces Monterey jack, pepper jack, or fresh mozzarella cheese, cut into strips
* 12 (1-ounce) abalone steaks

Preheat oven to 350 degrees F.
Place the bacon strips on a rimmed baking sheet. Bake until bacon is about halfway cooked, about 5 to 10 minutes, making sure not to crisp the bacon. Remove the bacon from the oven, drain on paper towels and cool.
Place a piece of cheese on top of each steak and roll the steak up around the cheese. Wrap a piece of bacon around each steak, covering as much of the exposed steak as possible. Cut off any excess bacon and secure the rolls with a toothpick.

Grill abalone rolls, turning once, until the bacon is browned and crisp and the cheese begins to melt out the ends, about 2 minutes. The Party Hors D'Oeuvres recipe of abalone is ready to serve....Amazingly nice ! Enjoy it !