Tag Archives: salmon appetizer

Appetizers VIII; Custards,HUmmus, Couscous/Vegan

After too long of a break, we continue our series on appetizers. I have saved some of the most impressive ones for these last two post for the time being. I will give you a few unusual flavor combinations to try, or to spark your imagination for other combinations.

Although the next and,(for this series, the last), posts will feature possibly the easiest, the ones here today may take a little more time, but can be made ahead of time. In fact, it’s necessary.

We have already discussed making or buying hummus [December 13, 2014 Archive ] and polenta [January 4, 2015 Archive ], which are contained in the appetizers pictured. I have not discussed couscous, which is made of granules of semolina, (wheat), and can either be steamed or boiled to a softened-but-still-firm consistency. I often buy it made with vegetables, much like garden pasta, which makes a tasty and colorful alternative side dish to potatoes, rice and pasta. More couscous recipes will be in upcoming posts.

Some of the appetizers you see here today contain custard. Simple custard is made by a ratio of 1 large egg to 1 cup of milk (of any type, cow, almond, etc.), and baked in a slow/moderate oven, (325F), in glass or ceramic baking vessels. These need to be surrounded by water halfway up their sides , placed in a larger vessel of any oven-proof material.

Since simple custard is very “eggy”, other ingredients must be added. For a sweet custard, sugar, stevia, honey or other sweetener must be added, and can be made with many other flavorings. Most often, vanilla extract is added, but lemon or orange zest, coconut, nutmeg or almost any flavor that will not dilute the egg-milk ratio will work. Too much more liquid, and your custard will not “set”, which is to become firm. On the other hand, adding pre-cooked rice, (which is also good in the sweetened versions), will have little effect on the texture. Ground nuts, seed or coconut are also acceptable additives.

However, for savory recipes, you want your custard to noy

After too long of a break, we continue our series on appetizers. I have saved some of the most impressive ones for these last two post for the time being. I will give you a few unusual flavor combinations to try, or to spark your imagination for other combinations.

Although the next and,(for this series, the last), posts will feature possibly the easiest, the ones here today may take a little more time, but can be made ahead of time. In fact, it’s necessary.

We have already discussed making or buying hummus [ ] and polenta [ ], which are contained in the appetizers pictured. I have not discussed couscous, which is made of granules of semolina, (wheat), and can either be steamed or boiled to a softened-but-still-firm consistency. I often buy it made with vegetables, much like garden pasta, which makes a tasty and colorful alternative side dish to potatoes, rice and pasta. More couscous recipes will be in upcoming posts.

Some of the appetizers you see here today contain custard. Simple custard is made by a ratio of 1 large egg to 1 cup of milk (of any type, cow, almond, etc.), and baked in a slow/moderate oven, (325F), in glass or ceramic baking vessels. These need to be surrounded by water halfway up their sides , placed in a larger vessel of any oven-proof material.

Since simple custard is very “eggy”, other ingredients must be added. For a sweet custard, sugar, stevia, honey or other sweetener must be added, and can be made with many other flavorings. Most often, vanilla extract is added, but lemon or orange zest, coconut, nutmeg or almost any flavor that will not dilute the egg-milk ratio will work. Too much more liquid, and your custard will not “set”, which is to become firm. On the other hand, adding pre-cooked rice, (which is also good in the sweetened versions), will have little effect on the texture. Ground nuts, seed or coconut are also acceptable additives.

However, for savory recipes, you want your custard to not be sweet, so you will add salt and then, again, any herbs or dry, (or dry-ish), vegetables that strike your fancy. Sautéed onions or shallots are a good choice, or dehydrated peppers or tomatoes. Maybe you’d prefer herbs: parsley, sage, rosemary or thyme, (I don’t recommend them together!), or lemon zest. You can also add a little cheese before baking, but cut back just a bit on the milk.

Test for doneness as you would a cake. Insert a knife into the middle of the custard. When the knife blade comes out clean, your custard is done. The time depends on the size of your containers. One-cup capacity can be done in as little as 40 minutes; a large container can take up to an hour and a half. But never go by time alone.

I have not yet experimented with these myself, but I am assured that quite good vegan versions of custard can be made in several ways, at any level of cooking expertise.

Easy: Silken tofu or heavy, canned coconut milk * blended with a small amount of coconut oil, then chilled

Moderate: Almond or coconut milk blended with tapioca powder or arrowroot ,( plus flavorings), baked as above.

Nuts, (especially cashews), puréed with a little coconut oil or heavy, canned coconut milk*

Advanced: Pastry cream made of coconut or nut milks. This is cooked by whisking over a double boiler with water, salt, flour and cornstarch.

[* NOTE: Coconut milk in cartons is too thin for the quick custards which have this notation. Several types and brands of canned coconut milk are available. Although I generally choose the types that ‘slosh’ when I shake the cans, you want the ones that seem solid when you shake them. Do not use “Cream of Coconut”, as this is far too sweet.]

For the appetizers here, I used cooled custard, and put them together easily with purchased, premade filo cups and rye flatbread.

Filo custard cups, which are vegan, sometime come in grocery freezer cases, but if you will be using them quickly, refrigeration is not necessary as they are prebaked and ready-to-fill. Flatbread, which is also vegan, comes in packages in the cracker aisle. It comes in several flavors made from several types of grain. It also come in long pieces which I just snapped off with irregular edges. Since there is no way to cut them evenly, let’s say that it lends a certain handmade charm to the appetizers.(That’s my story and I’m sticking to it!) You can use any type of non-sweet cracker, gluten-free cracker or even corn chips.

Appetizers featuring Hummus, Couscous and Custard make an imaginative and impressive array

Appetizers featuring Hummus, Couscous and Custard make an imaginative and impressive array

Pictured are :

Pepper-Jack cheese melted over polenta in filo cup, feel free to use vegan ‘cheese’

Pepper-Jack cheese melted over couscous in filo cup, topped with a slice of black olive

Herbed rice custard in filo cup topped with an herbed tomato slice

Hot Pepper custard in filo cups with salmon cream cheese, topped with apple and bacon; vegan “bacon” can easily be substituted.

Hummus in filo cup topped with sautéed mixed vegetables

Hummus with toasted coconut in filo cup topped with toasted sesame seeds

Hummus with pistachio on flatbread

Hummus with coconut on flatbread

Herbed custard rice with herbed tomato on flatbread

Salmon cream cheese with cashew and apple on rye flatbread
(More on using cream cheeses in the next post.)

Of course, you should know by now that none of these combinations are absolutes. Try mixing and matching textures and flavors, herbs, vegetables, fruits, nuts, grains and anything that strikes your fancy. If you like it, try serving it!

Any comments?

be sweet, so you will add salt and then, again, any herbs or dry, (or dry-ish), vegetables that strike your fancy. Sautéed onions or shallots are a good choice, or dehydrated peppers or tomatoes. Maybe you’d prefer herbs: parsley, sage, rosemary OR thyme, (I don’t recommend them together!), or lemon zest. You can also add a little cheese before baking, but cut back just a bit on the milk.
Test for doneness as you would a cake. Insert a knife into the middle of the custard. When the knife blade comes out clean, your custard is done. The time depends on the size of your containers. One-cup capacity can be done in as little as 40 minutes; a large container can take up to an hour and a half. But never go by time alone.
I have not yet experimented with these myself, but I am assured that quite good vegan versions of custard can be made in several ways.
Easy: Silken tofu or heavy, canned coconut milk * blended with a small amount of coconut oil, then chilled
Moderate: Almond or coconut milk blended with tapioca powder or arrowroot ,( plus flavorings), baked as above.
Nuts, (especially cashews), puréed with a little coconut oil or heavy, canned coconut milk*
Advanced: Pastry cream made of coconut or nut milks. This is cooked by whisking over a double boiler with water, salt, flour and cornstarch.
[* Coconut milk in cartons is too thin for the quick custards which have this notation. Several types and brands of canned coconut milk are available. Although I generally choose the types that ‘slosh’ when I shake the cans, you want the ones that seem solid when you shake them. Do not use “Cream of Coconut”, as this is far too sweet.]
For the appetizers here, I used cooled custard, and put them together easily with purchased, premade filo cups and rye flatbread.
Filo custard cups, which are vegan, sometime come in grocery freezer cases, but if you will be using them quickly, refrigeration is not necessary as they are prebaked and ready-to-fill. Flatbread, which is also vegan, comes in packages in the cracker aisle. It comes in several flavors made from several types of grain. It also come in long pieces which I just snapped off with irregular edges. Since there is no way to cut them evenly, let’s say that it lends a certain handmade charm to the appetizers.(That’s my story and I’m sticking to it!) You can use any type of non-sweet cracker, gluten-free cracker or even corn chips.
Pictured are :
Pepper-Jack cheese melted over polenta in filo cup, feel free to use vegan ‘cheese’
Pepper-Jack cheese melted over couscous in filo cup, topped with a slice of black olive.
Herbed rice custard in filo cup topped with an herbed tomato slice
Hot Pepper custard in filo cups with salmon cream cheese, topped with apple and bacon; vegan “bacon” can easily be substituted.
Hummus in filo cup topped with sautéed mixed vegetables
Hummus with toasted coconut in filo cup topped with toasted sesame seeds
Hummus with pistachio on flatbread
Hummus with coconut on flatbread
Herbed custard rice with herbed tomato on flatbread
Salmon cream cheese with cashew and apple on rye flatbread
(More on using cream cheeses in the next post.)
Of course, you should know by now that none of these combinations are absolutes. Try mixing and matching textures and flavors, herbs, vegetables, fruits, nuts, grains and anything that strikes your fancy. If you like it, try serving it!
Any comments?

Appetizers(III) vs. Party Foods

I have found confusion among some people concerning the difference between “Party Foods” and “Appetizers/Hors d’oevres.”

Appetizers are party foods, make no mistake, but not all party foods are appetizers. There is a time and a place for both. Dips, nuts, cheese boards and rolled sandwiches are wonderful party foods, but do not belong where you would serve appetizers.

Appetizers and Hor d’oevres are usually used in a less casual atmosphere, but they don’t have to be “stuffy”. I hesitate to use the rather old-fashioned terms “Cocktail Party” or “Open House” because I have found them to be something negative in people’s minds, just as I found the term “Dinner Party” is to many. That was one topic I suggested on my shared blog “Four Foxes, One Hound” here on WordPress and nearly everyone seemed to have thought that they had never been to one or that they have to be terribly uncomfortable experiences. A dinner party does not have to be a formal affair with oyster forks and starched collars any more than an “Open House” needs to mean pseudo-sophisticates making inane conversations.  Any time there are guests for dinner it is technically a ‘dinner party’; some are just more formal than others. Appetizers can be served at any of them.They are especially  handy when some guests will be arriving some time before  the others.

An “Open House” is a drop-in, casual  party that are usually held on weekends, often during any holiday or holiday season when many folks have other obligations and cannot stay for any length of time at one function. The host(s) simply state a starting time and are prepared to have guests in and out for several hours,(at least 4-5), or for most of the day.These are often held on a Saturday mid-day into the late afternoon or on a  Sunday  afternoon into the evening.Some are bold enough to hold them on Christmas Eve. New Year’s Eve  Open Houses usually go until the wee hours of the morning. Drinks are served, and usually a punch is kept going and the food will be light hors d’oeuvres.

[“Cocktail parties” are early evening affairs where hors d’oeuvres are served along with…you guessed it, “cocktails”. I don’t know if they are ever held under that name any more.]

Appetizers/hors d’oeuvres need to be one-two bite individual servings, without sauce and never to need any ‘work’ on the part of the guest, (no dipping, layering or cutting, for instance.) They are to be used to lead into a meal, or be served at a late gathering/lead into a function afterward, not to substitute for a full meal, as “party foods” often are.

You will find a variety of just how much or how little work you feel you want to do in this series.

Please try one more complicated one at a time if you feel you don’t have the time or the skill…you do have the skill. Try them when you aren’t pressed for something to serve and you’ll find you can easily follow my instructions. Most can be made in advance or have make-ahead components which can be put together closer to serving. Have fun trying them for yourself or w family and friends when you don’t have to worry about making an impression and you’ll gain confidence and knowledge in the making of all of the recipes and ideas I offer, which I hope will inspire more ideas of your own. A few will need to be served warm, so chose these to serve in your home; others can be taken to be shared elsewhere.

I will be back in a few days with more, but will leave you with a few adapted party-foods-turned-appetizers:

This "Party Food" can be made into mini appetizers

This “Party Food” can be made into mini appetizers

Baked Brie en Croute: (more complicated; vegetarian)
1: Make Old World Crust, [“You Can Make Pie Crust and Savory Pastry/(Vegan)/Chiffon
November 2013 Archive]
OR
Use ready-made pie crust
2: 1 Baby Brie
3:Small amount of Topping
[I often use Cranberry Relish,November8, 2012 Archive]
Or Use a jarred all-fruit
Or pie filling ,(added nuts optional)
Or Butterscotch/Caramel ice cream topping with added nuts

Roll and cut small rounds of pie crust.  Place very small portions of brie in the center; top with a very small amount of topping of your choice. Fold the crust around the cheese and topping and pinch to close. (Try to keep them closed or at least, keep the opening on the very top.
Brush with egg wash,(beaten egg mixed with 1 tsp water.) to create a nice golden brown.
Place on a greased baking sheet,(can use oil spray), or sue parchment paper.
Bake @375F until golden brown. Serve warm. May be made ahead and re-heated carefully.

Easy salad stuffed mini tomatoes can be a refreshing appetizer

Easy salad stuffed mini tomatoes can be a refreshing appetizer

Mini Stuffed Tomatoes (easy; pescetarian; dairy-free,low-carb, gluten-free)
1:Cherry or grape tomatoes, cored:
Stuff with:
2:Seafood Salad made with
Drained canned tuna (or salmon),
Or Flaked crab or imitation crab
Or tiny cooked shrimp
Or hard-boiled eggs
3: thinly sliced celery
4:finely minced green onions, white or yellow onion, leeks or shallots
5: celery salt or onion salt
6:mayonnaise or veganaise
Place small amount in tomatoes, top shrimp salad with a tiny shrimp; the egg with green or black olives; salmon or tuna with a cooked asparagus tip…or use your imagination.

I will be back very soon with more to finish this before the holiday entertaining season is over.

Any questions?