Category: Hors d’oeuvres

Sour Cream Biscuits

sour cream biscuitsThese are a great little item to serve at parties. They are very rich in flavor and texture, so there is no need to offer additional butter when serving these biscuits.

1 stick butter
1 cup sour cream
2 cups Bisquick

1. Melt the butter and mix with the sour cream.

2. Mix in the Bisquick.

3. Spray small muffin tins with Pam and fill 3/4 full with batter, leaving room at the top for the biscuits to rise.

4. Bake at 400° for 10 to 12 minutes (a little longer if regular muffin tins are used)

Cheese Cookies

These are actually a savory cookie rather than a dessert cookie, and make great appetizers.

¼ cup butter
½ cup flour
1 cup grated cheddar
1/8 tsp. salt
1 large dash cayenne pepper
½ tsp. Dry mustard

1. Mix butter, flour, grated cheddar, and salt together in a bowl.

2. Add the the dash of cayenne pepper and the dry mustard and incorporate.

3.  Roll the mixture into a log, then chill for ½ hour (or freeze until needed) and slice into1/2 inch thick “cookies.”

4. Bake the cookies at 350° for 10 to 15 minutes on a cookie sheet.

I often double the recipe for cocktail parties as these go over quite well.

Chicken Liver Pate

1/2 minced onion
2 teaspoons shallots
¼ cup chopped apple
3 teaspoons butter
1 lb. chicken livers
3 teaspoons butter
¼ cup Calvados
2 teaspoons cream
10 teaspoons creamed butter
1 teaspoon lemon juice
1 teaspoon salt
¼ teaspoon pepper
2 sieved egg yolks

1. Saute together the minced onion, shallots, and the chopped apple in the 3 teaspoons of butter.

2. Puree the cooked mix in blender.

3. Cook the chicken livers in 3 teaspoons butter.

4. Heat the Calvados, pour over livers, and flambe (if desired, however lighting the alcohol on fire is not absolutely necessary).

5. Add the livers to the blender with 2 teaspoons cream and blend until smooth.

6. Allow the mixture to cool and add 10 teaspoons creamed butter, lemon juice, salt, and pepper.

7. Garnish with parsley and 2 sieved egg yolks

Mushroom Farcis (stuffed mushrooms)

stuffed mushrooms

Stuffed mushrooms

This is the easiest and best stuffed mushroom recipe there is. Deeply flavorful and satisfying, I could eat a complete dinner based on this dish. You can too if you want to be like me.

1 lb. mushrooms, stems chopped
1/2 c. grated Parmesan cheese
1/2 c. fine dry bread crumbs
1 small onion, grated
2 small garlic cloves, minced
2 Tbsp. chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fresh oregano (or 1/2 teaspoon dried)

1. De-stem the mushrooms, and chop the stems finely while setting mushroom caps aside for stuffing.

2. Mix all ingredients and fill mushroom caps. Drizzle 1 stick melted butter over the top and bake at 350 for 25 minutes.

Caviar Mousse

Even caviar haters will enjoy this recipe.

5 hard boiled eggs
3/4 c. mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons anchovy paste
3 1/2 oz. jar black lumpfish caviar (or caviar of choice)
1 small onion, grated
1 pkg. gelatin
2 Tbs. lemon juice and
1 1/2 Tbsp. vermouth or white wine

1. Add gelatin mixture to lemon juice to bloom (this is when the gelatin is dissolved and integrated into the liquid).

2. Add anchovy paste to gelatin and mix together.

3. Mash eggs through a food mill or strainer.

4. Add mayonnaise, Worcestershire sauce, onion, and gelatin mixture and gently fold in caviar.

5. Pour the mixture into oiled mold and refrigerate until set.

6. Remove the mousse from the mold and place onto a bed of parsley and decorate.  Serve with crackers or, best of all, small rounds of pumpernickel with sweet butter spread on them.