Martha Stewart's Hors d'Oeuvres Handbook

Cherry Tomato Cups

Page 229

Cucumber Cups

Page 229

Lady Apple Cups

Page 229

Golden Mushroom Caps

Page 230

Grape Cups

Page 230

Pattypan Squash Cups

Page 230

Artichoke Leaves

Page 231

Endive Petals

Page 231

Basic Pastry Dough Tartlet Shells

Page 232

Poppy Seed Tartlet Shells

Page 233

Sesame Orange Tartlet Shells

Page 233

Parmesan Pepper Tartlet Shells

Page 234

Minature Flour Tortillas

Page 235

Curry Crepes

Page 236

Blue Corn Crepes

Page 237

Green Tea Crepes

Page 237

Pain de Mie

Page 238

Pizza Dough

Page 239

Empanada Dough

Page 240

Puff Pastry

Page 240

Seasoned Pate a Choux Puffs

Page 241

Indian-Spiced Pita Toasts

Page 242

Pita Cups

Page 242

Toasted Brioche Rounds

Page 242

Golden Croustades

Page 243

Simply Crostini

Page 243

Toasted Corn Cups

Page 243

Classic Toast Points

Page 244

Grilled Stars

Page 244

Toasted Breadboxes

Page 244

Buckwheat Blini

Page 245

Ginger-Jalapeno Rice Cakes

Page 246

Potato Wafers

Page 246

Apple Chips

Page 247

Homemade Potato Chips

Page 247

Crispy Wontons

Page 248

Flour Tortilla Chips

Page 248

Fried Lotus Chips

Page 248

Taro Chips

Page 248

Sweet Potato Gaufrettes

Page 249

Tostones

Page 249

Potato Bacon Pizza

Page 253

Greek Pizza

Page 254

Pizza with Wild Mushrooms and Fontina Cheese

Page 254

Eggplant Crisps`

Page 255

Pissaladiere

Page 256

Roasted Sweet Potato and Tomatillo Quesadillas

Page 258

Chorizo nd Manchego Cheese Quesadillas

Page 259

Lobster and Mushroom Quesadillas

Page 260

Grilled Chicken and Roasted Red Pepper Quesadillas

Page 261

Celeriac Potato Pancakes with Apple-Onion Compote

Page 262

Savory French Toast

Page 262

Toasted Shrimp with Artichokes and Fennel

Page 263

Roasted Vegetable Terrine

Page 264

Asparagus and Shiitake Mushroom Terrine

Page 267

Seared Salmon and Potato Terrine

Page 268

Nori Stacks with Smoked Salmon

Page 270

Sea Scallops with Minted Pea Puree on Potato Chips

Page 271

Gravlax, Creme Fraiche and Caviar Napoleons

Page 272

Pommes Annette

Page 272

Mango Crab Stacks

Page 273

Grilled Swordfish on Ginger-Jalapeno Rice Cakes

Page 274

Petit Croque Monsieur

Page 274

Mapl-Glazed Duck Breast on Sweet Potato Gaufrettes

Page 275

Jerk Chicken Sandwiches with Mango Chutney

Page 276

Jerk Sauce

Page 276

Potstickers

Page 281

Scallop, Arugula and Lemongrass Dumplings

Page 282

Crabmeat Soup Dumplings

Page 283

Shrimp and Bean Sprout Shao Mai

Page 284

Spicy Tuna Rolls

Page 285

Crispy Asparagus Straws

Page 286

Jicama and Green Papaya Summer Rolls

Page 286

Scallop Ceviche with Avocado Puree in Toasted Corn Cups

Page 287

Cassoulet Croustades

Page 288

Lemon Chicken Salad in Poppy Seed Tartlets

Page 289

Seared Tuna in Sesame-Orange Tartlets

Page 289

Wild Mushrooms in Parmesan-Pepper Tartlets

Page 290

Swiss Chard, Shallot and Parmesan Tartlets

Page 291

Calamari Salad in Pita Cups

Page 292

Tomato, Basil and Olive Tartlets

Page 292

Frico Tacos with Mache

Page 293

Welsh Rarebit in Toasted Breadboxes

Page 293

Escarole and Fontina Empanaditas

Page 294

Beef Empanaditas

Page 295

Chicken, Apple and Cheddar Empanaditas

Page 295

Bisteeya

Page 296

Curried Vegetables in Curry Crepes

Page 298

Plum Wine Flank Steak in Green Tea Crepes with Plum Wine Sauce

Page 298

Lima Bean Falafel Fritters in Lettuce Cups

Page 299

Broccoli Rabe and Pancetta Stuffed Mushrooms

Page 300

Leek, Fennel and Goat Cheese Stuffed Mushrooms

Page 300

Polenta Stuffed Mushrooms

Page 301

Porcini Stuffed Mushrooms with Camembert

Page 301

Chèvre Grapes

⭐ 5.0 · 1 review · Page 302

Golden Ravioli with Arrabbiata Sauce

Page 302

Fontina Risotto Balls

Page 303

Cherry Tomatoes with Panzanella

Page 304

Cherry Tomatoes with White Bean Puree

Page 304

Cherry Tomatoes with Grilled Shrimp and Corn

Page 305

Cherry Tomatoes with Roquefort and Watercress

Page 305

Cherry Tomatoes with Haricots Verts

Page 306

Cherry Tomatoes with Mixed Olive Salad

Page 306

Lady Apples with Celeriac Slaw

Page 306

Endive with Goat Cheese, Fig and Honey-Glazed Pecans

Page 307

Twice-Baked Truffled Potatoes

Page 308

Robiola Pizza with White Truffle Oil

Page 309

Lemon Crab Salad Tea Sandwiches

Page 314

Tarragon Shrimp Salad Tea Sandwiches

Page 314

Classic Homemade Mayonnaise

Page 315

B-L-Tea Sandwiches

Page 316

Serrano Ham Tea Sandwiches

Page 316

Smoked Salmon Tea Sandwiches

Page 318

Curried Egg Salad Tea Sandwiches

Page 319

Goat Cheese and Chive Tea Sandwiches

Page 319

Prosciutto and Port-Fig Butter Tea Sandwiches

Page 320

Sesame-Crusted Chicken Salad Tea Sandwiches

Page 320

Tuna Nicoise Ficelles

Page 321

Chopped Egg and Asparagus Canapes

Page 322

Lentil and Feta Cheese Canapes

Page 322

Tapenade and Goat Cheese Canapes

Page 323

Carrot Cumin Canapes

Page 324

Roasted Red Pepper Hummus Canapes

Page 324

Grilled Zucchini Canapes

Page 325

Taramasalata and Caviar Canapes

Page 326

Wasabi Caviar and Daikon Canapes

Page 326

Beef Carpaccio Canapes

Page 327

Westphalian Ham and Celeriac Remoulade Canapes

Page 327

Smoked Salmon Flower Canapes

Page 328

Smoked Salmon, Cream Cheese and Cucumber Canapes

Page 328

Clam and Curry Butter Canapes

Page 329

Shrimp, Cucumber and Dill Butter Canapes

Page 329

Pate de Foie Gras with Caramelized Plum Crostini

Page 330

Sauteed Chicken Liver Crostini

Page 330

Morel and Roasted Garlic Potato Crostini

Page 331

Toasted Goat Cheese and Shredded Beet Crostini

Page 331

Caprese Crostini

Page 332

Steak au Poivre Crostini

Page 332

Fava Bean and Pecorino Crostini

Page 333

Grilled Shiitake Mushrooms on Rosemary Skewers

Page 337

Skewered Bocconcini Sandwiches

Page 337

Roasted Root Vegetable Skewers

Page 338

Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce

Page 338

Moroccan Salmon Skewers

Page 339

Prosciutto-Wrapped Shrimp

Page 341

Shrimp Gumbo Skewers

Page 341

Beef Bulgogi in Lwttuce Leaves with Soy-Ginger Dipping Sauce

Page 342

Grilled Beef Rolls with Scallion Soy Dipping Sauce

Page 342

Lamb and Couscous Dolmades with Minted Yogurt Sauce

Page 343

Asian Meatballs on Snow Pea Picks

Page 344

Figs in a Blanket

Page 345

Molasses Glazed Cocktail Ribs

Page 349

Sweet Peppered Bacon Bites

Page 349

Orange-Honey Glazed Black Forest Ham and Biscuits

Page 350

White Cheddar, Sage and Buttermilk Biscuits

Page 350

A Selection of Sausages and Wursts

Page 351

Sweet Potato Biscuits

Page 351

Classic Crab Cakesq

Page 352

Crispy Chorizo with Cabrales and Apples

Page 352

Baked Mussels

Page 353

French Oil-Cured Olives with Lavender and Herbes de Provence

Page 356

Mixed Provencal Olives with Preserved Lemon and Oregano

Page 356

Warm Spicy Kalamata Olives

Page 356

Picholine Olives with Roasted Garlic and Red Onion

Page 357

Pickled Bella di Cerignola Olives with Fennel and Orange

Page 357

Caviar and Creme Fraiche

Page 358

Hard-Boiled and Deviled Quail Eggs

Page 358

Mixed Olives with Caper Berries

Page 358

Tarragon Mayonnaise

Page 358

Fines Herbes

Page 359

Nutmeg and Sea Salt

Page 359

Ginger Scented Pecans

Page 360

Warm Mixed Nuts with Rosemary and Shallots

Page 360

Coconu Curry Macadamia Nuts

Page 361

Toasted Peanuts with Indoan Spices

Page 361

Honey Roasted Almonds

Page 362

Spicy Paprika Cashews

Page 362

Honey Roasted Seed and Nut Clusters

Page 363

Spiced Chickpeas

Page 363

Cheddar-Cornmeal Icebox Crackers

Page 364

Blue Cheese-Pecan Icebox Crackers

Page 365

Parmesan-Rosemary Icebox Crackers

Page 365

Gruyere-Thyme Icebox Crackers

Page 366

Yeast Bread Sticks

Page 366

Flavored Yeast Bread Sticks

Page 367

Prosciutto-Wrapped Bread Sticks with Cavaillon Melon and Figs

Page 367

Classic Quick Sticks

Page 368

Parmesan Puff Pastry Straws

Page 369

Vegetable Quick Sticks

Page 369

Flavored Parmesan Puff Pastry Straws

Page 370

Pretzel Bites

Page 370

Blue Cheese Popovers

Page 371

Browned Butter, Lemon and Caper Biscotti

Page 372

Fennel and Golden Raisin Biscotti

Page 373

Orange, Pistachio and Black Olive Biscotti

Page 373

Vegetable Crudites

Page 374

Beet Cream Cheese

Page 377

Carrot-Cardamom Cream Cheese

Page 377

Creme Cheese

Page 377

Dill Cream Cheese

Page 377

Simple Piped Crudites

Page 377

Wasabi Cream Cheese

Page 377

Seafood Crudites

Page 378

Edamame with Sea Salt

Page 379

Vegetables Escabeche

Page 379

Blini with Caviar and Creme Fraiche

Page 381

Caviar Toast Points

Page 381

Hot Crab Dip

Page 385

Spiced Yellow Dhal Dip

Page 385

Black Bean Dip

Page 386

Brandade with Garlic Confit

Page 387

Creole Dipping Sauce

Page 388

Garlic Confit

Page 388

Toasted Pepita Dip

Page 388

Buttermilk-Peppercorn Dip

Page 389

White Bean and Mustard Greens Dip

Page 389

Bagna Cauda

Page 390

Roasted Rep Pepper and Eggplant Dip

Page 390

Shallot-Parsley Butter

Page 391

Watercress Butter

Page 391

Curry Butter

Page 392

Ginger-Cilantro Lime Butter

Page 392

Orange-Tarragon Butter

Page 392

Dill Butter

Page 393

Port-Fig Butter

Page 393

Sun-Dried Tomato and Rosemary Butter

Page 393

Arrabbiata Sauce

Page 394

Homemade Creme Fraiche

Page 394

Lemon-Chive Butter

Page 394

Citrus Dipping Sauce

Page 395

Peanut Dipping Sauce

Page 395

Scallion-Soy Dipping Sauce

Page 395

Classic Mignonette

Page 396

Hot Sesame and Chili Sauce

Page 396

Lemon-Tabasco Sauce

Page 396

Sake-Lime Sauce

Page 396

Chili-Lime Aiolli

Page 397

Cilantro Almond Relish

Page 397

Fresh Cocktail Sauce

Page 397

Apple-Onion Compote

Page 398

Tarragon Mustard Sauce

Page 398

Guacamole

Page 399

Mango Chutney

Page 399

Apple, Ginger and Beet Salsa

Page 400

Mixed Tomato Salsa

Page 400

Tropical Fruit Salsa

Page 400

Adzuki Bean, Daikon and Shiso Leaf Salsa

Page 401

Grilled Vegetable Salsa

Page 401

Classic Swiss Fondue

Page 405

Fontina Fondue with Black Truffles

Page 405

Chile con Queso with Roasted Poblano Peppers

Page 407

Poached Mozzarella

Page 407

Cheddar Frico

Page 408

Asiago Frico

Page 409

Marjoram Gruyere Frico

Page 409

Parmesan Rosemary Frico

Page 409

Baked Camembert

Page 410

Crumbled Parmigiano Reggiano with Truffle Oil

Page 410

Herbed and Spiced Goat Cheese Balls

Page 410

Beef Consomme Sip

Page 423

Butternut Squash Sip with Seasoned Pepitas

Page 424

Mushroom Sip with Barley Wontons

Page 425

Gazpacho in Cucumber Cups

Page 426

Pimm's Cup

Page 427

Red Sangria

Page 428

Rose Sangria

Page 428

White Wine Punch

Page 428

Ginger Fever

Page 429

Planter's Punch

Page 429

Tom Collins

Page 429

Blue Margarita

Page 430

Pomegranate Margarita

Page 430

Sugared Rose Petals

Page 430

Cosmopolitan

Page 431

Summertime Chartreuse

Page 431

Classic Martini

Page 432

Pear Chips

Page 432

Pear Martini

Page 432

Reverse Martini

Page 433

Sazerac

Page 433

Kumquat Cocktail

Page 434

Limon (Lemon Drop)

Page 434

Mango Cocktail

Page 434

Fresh Lime Daquiri

Page 435

Mai-Tai

Page 435

Bloody Mary

Page 436

Caipirinha

Page 436

Black Velvet

Page 437

Panache

Page 437

Snakebite

Page 437

Snakebite and Black

Page 437

Raspberry-Thyme Cordial

Page 438

Passion Fruit Cordial

Page 439

Orange-Rosemary Cordial

Page 440

Strawberry Cordial

Page 440

Vanilla Rum Cordial

Page 440

Gayla's Orange-Raisin Muffins

Page 445

Orange-Raisin Muffins with Smoked Turkey

Page 445

Egplant Caviar on French Bread Toast

Page 446

Quince Jelly

Page 446

French Bread Toasts

Page 447

Gravlax on Black Bread with Mustard-Fennel Sauce

Page 447

Gravlax with Fennel

Page 447

Phyllo Triangles with Feta and Spinach

Page 448

Phyllo Triangles with Curried Walnut Chicken

Page 449

Phyllo Triangles with Wuld Mushrooms

Page 449

Chinese Pearl Balls

Page 450

Phyllo Triangles with Lobster Filling

Page 450

Roquefort Grapes

Page 451

Snow Peas with Crabmeat Filling

Page 452

Snow Peas with Herbed Cheese

Page 452

Snow Peas with St. Andre

Page 452

Pate a Choux with Onion Jam

Page 453

Snow Peas with Pimento Cheese

Page 453

Pate a Choux with Crabmeat

Page 454

Pate a Choux with Curried Onions

Page 454

Tartlets Filled with Scrambled Eggs

Page 454

Oriental ChickenSalad Tartlets

Page 455

Tartlets with Leek Chiffonade

Page 455

Tartlets with Melted Brie and Herbs

Page 455

Marinated Shrimp Wrapped in Snow Peas

Page 456

Pattypan Squash Filled with Red Pepper Cheese

Page 456

Brie en Croute

Page 457

Skewered Tortellini

Page 457

Ruth Leserman's Caramel Brie

Page 458

Steamed Mussels and Tomato-Red WineSauce

Page 458

Oysters with Lemon Butter

Page 459

Oysters with Magenta Butter

Page 459

Oysters with Sevruga Caviar

Page 459

Mock Drumsticks

Page 461

Shrimp Toast

Page 461

Mock Drumsticks II

Page 462

Pate on Pear Slices

Page 462

Red Potatoes with Sour Cream and Caviar

Page 462

Savory Palmiers

Page 463

Chicken Liver Pate

Page 464

Smoked Trout Mousse on Cucumber Slices

Page 464

Spicy Almonds

Page 464

Campari and Fresh Orange Juice

Page 465

Ocean Sunrise

Page 465

Pina Colada

Page 465

The Original Eggnog

Page 465