RIVOLI HORS D'OEUVRES
Steps:
- For Pickled Herring Mousse:
- 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.
- For Onions and Raisins in a Seasoned Sauce:
- Heat 2 tablespoons butter in large pan over medium heat. Add onions and gently cook. Then add 1/2 of the white wine, half of the ketchup, and half of the raisins. Saute for a few minutes. Season with salt and pepper.
- In a separate pan, heat remaining butter over medium heat. Add mushrooms and cook gently. Add the remaining wine, ketchup, and raisins. Season with salt and pepper.
- Chill each mixture in separate bowls until ready to serve.
- For Veal Brains in Marinade:
- Drain brains and place in saucepan with fresh water to cover. Bring to boil, over medium heat. Remove and plunge into a bowl of ice water to stop cooking. Once cooled, drain, trim off fat and skin, and cut into 1-inch pieces. Set aside.
- Blend together sugar, vinegar, oil and cayenne. Pour over brains and chill for 1 hour.
MINI CEVICHE APPETIZER
Steps:
- Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours.
- Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter.
ABALONE HORS D'OEUVRES
Steps:
- 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.
2-STEP POTATO-CHORIZO HORS D'OEUVRES
Steps:
- In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface. Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork.
- Preheat the oven to 375 degrees and heat a large cast-iron skillet over medium heat.
- In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated. Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other. Heat until sizzling, then transfer the skillet to the hot oven. Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden.
- While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water. Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates. Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick.
- Place a slice of sausage on top of each roasted potato half and secure with a toothpick. Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them. Serve, accompanied by Avocado Salsa.
CHILLED BEEF AND VEGETABLE HORS D'OEUVRES
Steps:
- Cut tenderloin into thin, 1/4-inch strips, trimming off all fat. Pound out slices, maintaining the rectangular shape, until they are approximately 1/8" thick. Whisk together soy sauce, sugar, salt and mirin until dissolved. Dip slice of steak in soy mixture then place a piece of scallion, pepper and jicama on top. Roll tightly and skewer through center.
- Grill or broil, over or under medium-high heat, basting with sauce, for 3 or 4 minutes. Cut each roll in 2 or 3 pieces and skewer with toothpick. Serve warm or room temperature.
COLD HORS D'OEUVRES
Provided by Food Network
Categories appetizer
Yield 2 to 4 servings for each hors d'oeuvres
Number Of Ingredients 49
Steps:
- For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
- For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
- For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
- For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
- For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
- For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
- For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.
More about "rivoli hors doeuvres food"
50 HORS D’OEUVRES RECIPES FOR YOUR NEXT PARTY - TASTE OF HOME
Web Nov 13, 2018 Shrimp Tart Hors d'Oeuvres. Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic …
From tasteofhome.com
From tasteofhome.com
22 FINGER-FOOD HORS D'OEUVRES PERFECT FOR WEDDINGS - NEARLY …
Web Nov 25, 2019 Meatballs. Meatballs are a classic hors d'oeuvre staple as well. And again, you can do so many wonderful and creative things with these. Make them turkey, veggie, or classic Italian. Make them Thai or …
From blog.nearlynewlywed.com
From blog.nearlynewlywed.com
EASY HORS D'OEUVRES RECIPES & IDEAS - FOOD & WINE
Web Hors d'oeuvres An hors d'oeuvre is any small dish served before a meal, and is also intended to be eaten by hand. Typical hors d'oeuvres include deviled eggs, crostini, shrimp cocktail and...
From foodandwine.com
From foodandwine.com
18 APPETIZERS AND HORS D'OEUVRES FOR ENTERTAINING
Web Nov 7, 2022 For an hors d'oeuvres that is the essence of easy elegance, combine equal amounts goat cheese and cream cheese to make a soft, rich, incredibly creamy mixture, then form into balls or other shapes, like …
From marthastewart.com
From marthastewart.com
HORS D'OEUVRE - WIKIPEDIA
Web There are two types of hors d'oeuvre from service point of view: General hors d'oeuvre Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors …
From en.wikipedia.org
From en.wikipedia.org
ITALIAN APPETIZER RECIPES - FOOD & WINE
From foodandwine.com
- Arancini with Peas and Mozzarella. Grace Parisi's Calabrian grandmother always used plain white rice to make her incredible arancini (rice balls), but Parisi prefers to cook with plump arborio to make the insides creamier.
- Ricotta and Roasted Tomato Bruschetta with Pancetta. Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They're the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d'oeuvres, simply cut the bruschetta crosswise into strips.
- Fresh Mozzarella. Warm, tender, milky mozzarella is easier to make than you might think. Plus it takes just 20 minutes. Get the Recipe.
- Antipasto Salad with Bocconcini and Green-Olive Tapenade. Shredded iceberg lettuce serves as the crunchy base for a salad made with bocconcini, Genoa salami, peperoncini, and green olives.
- Michael Symon's Arancini. Arancini, the crispy-on-the-outside and cheesy-on-the-inside fried rice balls, are the ultimate cocktail hour snack. Star chef Michael Symon makes his risotto the day ahead for easy prep and then breads the mozzarella-filled balls just moments before frying to get that perfect, crunchy crust.
- Crispy Frico Cups with Polenta and Brown Butter. Chef Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy bowls with creamy, warm polenta and nutty brown butter.
- Herbed Chickpea Bruschetta. The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings — including onions, pancetta, and carrots — she purees them with a good amount of oil, spreads the puree on toasts, and drizzles with a little more oil.
- Roasted Eggplant Caponata. If you have the time, make the caponata at least a day ahead; it's one of those dishes that improves as it rests. Eat it as they do in Sicily: spooned over bread or focaccia, alongside roast lamb or chicken, paired with a wedge of pecorino…in short, with almost anything!
- Sausage-Stuffed Fried Olives. Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine.
- Focaccia col Formaggio. This snack, also known as focaccia di Recco, is a crisp, flaky, cheese-filled Italian bread, perfect for snacking on at any time of day.
RIVOLI HORS D'OEUVRES : RECIPES - COOKING CHANNEL RECIPE
Web Jul 14, 2010 Rivoli Hors d'Oeuvres 0 Reviews Total: 2 hr 15 min Prep: 1 hr Cook: 1 hr 15 min Yield: 4 servings Nutrition Info Share This Recipe Ingredients For Pickled Herring …
From cookingchanneltv.com
Servings 4Total Time 2 hrs 15 minsCategory AppetizerCalories 871 per serving
From cookingchanneltv.com
Servings 4Total Time 2 hrs 15 minsCategory AppetizerCalories 871 per serving
RIVOLI HORS D'OEUVRES | THE GALLOPING GOURMET | FOOD NETWORK
Web Aunt TC's Lemon-Lime Soda Cake. Trending Recipes. Rainbow Bundt Cake
From foodnetwork.com
From foodnetwork.com
26 GRILLED SNACKS, APPETIZERS, AND SIDE DISHES FOR YOUR MEMORIAL …
Web Aug 10, 2018 Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp » Vegetables and Sides Smashed Potatoes » Hasselback Potatoes with Garlic and Parmesan » Grilled …
From seriouseats.com
From seriouseats.com
RIVOLI HORS D’OEUVRES – RECIPES NETWORK
Web May 28, 2018 Ingredients. 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
From recipenet.org
From recipenet.org
OUR BEST HORS D'OEUVRES | RICARDO
Web 30 min. See recipe. Beet, Dried Currant and Yogurt Canapés. (1) 6 h 15 min.
From ricardocuisine.com
From ricardocuisine.com
4 EASY, ELEGANT HOLIDAY HORS D’OEUVRES | WHOLE FOODS MARKET
Web Meatballs with Lingonberry Sauce. Opt for fully cooked and seasoned Nature’s Rancher Angus Beef or Turkey Meatballs rather than making your own. Heat frozen meatballs in …
From wholefoodsmarket.com
From wholefoodsmarket.com
APPETIZERS AND HORS D'OEUVRES - WEBSTAURANTSTORE
Web We offer a variety of different dishes, ranging from fried favorites to delicate and light items like stuffed grape leaves and hummus. As an added bonus, we carry wholesale …
From webstaurantstore.com
From webstaurantstore.com
RIVOLI HOR'S DOEUVRES : THE GALLOPING GOURMET - COOKING CHANNEL
Web Rivoli Hor's Doeuvres Four different cold hors d'oeuvres: brains in French dressing, mushrooms in wine and catsup, onions in wine and catsup and herring pate. See Tune …
From cookingchanneltv.com
From cookingchanneltv.com
17 TASTY INDIAN APPETIZERS THAT WILL BE LOVED BY EVERYONE
Web Aug 27, 2022 9. Pav Bhaji Bruschetta. While everyone is waiting for the main course, serve these pav bhaji bruschettas to get the party started! The main ingredients of this recipe …
From cookingchew.com
From cookingchew.com
59 VEGETARIAN APPETIZERS AND HORS D'OEUVRES | EPICURIOUS
Web Nov 26, 2019 You'll need: cream cheese, parsley leaves, chives, and unsalted butter. It's great on little toasts or crackers. Get This Recipe Photo by Keirnan Monaghan and Theo …
From epicurious.com
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love