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