September-October 2010 | FLAVORFUL BITES

Crispy Salami Rounds with a Heirloom Tomato and Mozzarella Panzanella Salad
Crab, Corn and Avocado Salad in Phyllo CupsSpicy Gazpacho in Hollowed Cucumber Shot GlassesEndive Leaf Spoons with a Citrus Shrimp Salad

WEDDINGS

FLAVORFUL BITES

Wow your guests with our selection of passed hors d’oeuvres

Written By: | Photographer: Stephen Cherry

Crispy Salami Rounds with a Heirloom Tomato and Mozzarella Panzanella Salad
Serves: 15-20 guests       
Prep time: 30 minutes

Ingredients:
1 lb of hard salami, sliced thin
3-4 medium heirloom tomatoes, diced. Any variety (we used Purple Cherokee)
1 lb fresh mozzarella, diced
1 small whole grain baguette, medium
½ cup balsamic vinegar
2 cup extra virgin olive oil
3 tbsp finely sliced scallions
Kosher salt and pepper to taste
 
Instructions:
Preheat oven to 400 degrees. On a large cookie sheet, spread salami slices in a single layer. Cook in the oven until they are crispy throughout, or approximately 10-15 minutes. In a bowl, combine tomatoes, mozzarella, diced baguette, vinegar, oil and scallions. Toss carefully and taste for seasoning. After salami is crispy, remove from oven and cool on paper towels. Top salami rounds with a heaping spoon of panzanella salad. Serve as a one or two bite dish.


Crab, Corn and Avocado Salad in Phyllo Cups
Serves: 25-30 guests       
Prep time: 20 minutes

Ingredients:

1 lb fresh crab meat, any variety
1 whole avocado diced
2 ears of corn
½ cup roasted red pepper, diced fine
¼ cup mayonnaise
1 tbsp olive oil
¼ cup crumbled feta cheese
2 packages mini phyllo dough cups
Kosher salt and pepper to taste

Instructions:

Preheat oven to 375 degrees. Cut the corn off the cobs and sauté in a small sauté pan until a nutty smell and slight browning occurs. Remove from the heat and cool completely. In a bowl, combine crab meat (which you have picked through for shells), avocado, cooled corn, red peppers, and mayo. Carefully toss so as not to break up crab meat too much and taste for seasoning. Bake the phyllo shells in the oven for 5-7 minutes or until slightly golden and crispy. Put 1-2 teaspoons of the crab mixture in the phyllo shell and top with a little bit of crumbled feta. This should be one large or two small bites.


Spicy Gazpacho in Hollowed Cucumber Shot Glasses

 Serves: 15-20 guests       
Prep time: 45 minutes

Ingredients:
4-5 English cucumbers, 1 diced, the others whole for now
3 large vine ripened tomatoes, diced
3 large heirloom (any variety) tomatoes diced
1 large red onion, minced
2 cloves garlic, minced
1 jalapeno diced fine
1 large green pepper diced fine
1 tbsp chopped fresh parsley
Juice of 1 lemon
¼ cup olive oil
A few dashes of hot sauce
Kosher salt and pepper to taste

Instructions:
In a large bowl, combine all diced and minced vegetables, parsley, lemon juice, olive oil and hot sauce. Using a blender, take about ¼ of the mixture (for very chunky gazpacho) or ½ of the mixture for smoother gazpacho and blend until smooth. Return the blended vegetables to the bowl and stir to combine. Add salt and pepper to taste. Slice your remaining cucumbers into 1 ½ - 2 inch rounds. With the small head of a melon baller, carefully hollow out the inside of the cucumber flesh leaving behind an area to pour the gazpacho. Fill cups with gazpatcho and serve chilled. If you would prefer, you can fill glass shot glasses with the gazpacho and serve that way as well. Designed so the soup is enjoyed first, and then the cucumber can be eaten after.


Endive Leaf Spoons with a Citrus Shrimp Salad
Serves: 20-25 guests       
Prep time: 20 minutes

Ingredients:
3-4 heads of endive
2 lbs medium sized raw shrimp, peeled and deveined
2 whole lemons
½ cup mayonnaise
¼ cup (plus 1 tsp) Old Bay seasoning
1 whole white onion
1 tsp chopped chives
2 tbsp dijon or whole grain mustard
Kosher salt and pepper to taste

Instructions:

In a small bowl, combine mayo, the juice and zest of one lemon, 1 tsp Old Bay, mustard, salt, pepper and chives. Whisk to combine and taste for seasoning. Place in fridge. In a large saucepan, boil 2 quarts of water, along with one onion cut in quarters, one lemon cut in half (squeeze the juice in the water and then add the lemon halves) and ¼ cup of Old Bay. Add the shrimp and cook gently until shrimp is opaque. Do not overcook. This should take no more than 4-5 minutes in boiling water. Remove from the heat and strain, but do not rinse. Cool the shrimp and toss into the mayo mixture, then stir to coat. Slice off the stem end of the endive and carefully separate the leaves. You should be left with little spoons of lettuce. Carefully spoon the shrimp salad into the endive leaf. Dust with Old Bay and garnish with chives.
 




  


 


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