Appetizer Menus - Easy Ideas to Make a good gathering Great
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Appetizers for every event from a cocktail party, a fundraiser, a sporting event, Oscar's night party or as a preamble to a great meal are arguably as important as the wine, crafted cocktails, beer or spirits. They both set the all important mood - albeit quite differently!
We have put together some ideas, with recipes, to get your creative juices flowing. There are critically delicious ingredients made available easily on this recipes page for unique To-Table offerings.
Easy and very satisfying. Derived from the sandwich recipe at Le Meurice
Sixteen 1 1/2-inch cubes of crustless white Pullman bread
Preheat the oven to 375°. Using kitchen scissors, cut a 1/2-inch square from the center of each bread cube; don't cut through the bottom. Discard the squares. In a bowl, toss the hollowed-out bread cubes with the 2 tablespoons of melted butter. Arrange the cubes on a baking sheet and bake for about 8 minutes, until they are lightly toasted.
Increase the oven temperature to 425°. In a small saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderate heat, whisking, until smooth, about 1 minute. Whisk in the milk until a thick paste forms. Remove from the heat and fold in the cheese and ham. Season with the nutmeg, salt and pepper. Spoon the cheese filling into the bread cubes. Bake for about 5 minutes, until the cheese is melted. Serve hot.
In a bowl, stir the cream cheese with the wasabi and nori. Transfer the mixture to a small sturdy plastic bag and snip off one corner. Pipe a small mound onto each rice cracker and top with a small dollop of the caviar. Serve right away.
Mini Blini Napoleon
Easy recipe. You may get concerned about making blinis, but think pancakes...not very hard. A spectacular treat.
Note: We offer a ready to serve package with 2 types caviar, Blinis and crème fraîche and mother of pearl serving spoons. - Find Here.
1/4 cup warm water
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 cups milk, plus more as needed
1 large egg, beaten
1 cup all-purpose flour
3/4 cup buckwheat flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted, plus more for brushing
In a bowl, combine the water, yeast and sugar and let stand for 5 minutes. Whisk in the 1 1/2 cups of milk and the egg. Add both flours and the salt and whisk until smooth, then whisk in the 4 tablespoons of melted butter. Cover and let stand for 30 minutes.
Set a 10-inch nonstick skillet over moderate heat and brush with butter. Pour in a scant 1/3 cup of the batter and swirl to coat the pan. Cook the blini until tiny bubbles form on the surface and the bottom is browned, 2 minutes. Carefully flip the blini and cook until the bottom is lightly browned in spots, 30 seconds. Transfer to a baking sheet. Repeat with the remaining batter, buttering the pan and whisking in 1 or 2 tablespoons of milk to thin the batter as needed. You should have about 13 blini. Let cool slightly.
In a bowl, using a handheld electric mixer, beat the crème fraîche until stiff. Spread a thin layer of crème fraîche on 8 or 9 blini and stack them; top with a plain blini. Trim off the rounded edges of the stack and cut into 1-inch squares. Dip a layered side of each square into the chives and set them on a platter. Dollop caviar on top and serve.
Quail Poppers (with Jalapenos and wrapped with bacon)
This incredible appetizers arrives from To-Table ready for grilling. there will be 4 poppers per skewer and just place on grill with medium high heat. No sauce needed. Get out of the way of guests as you may be knocked down. Find Here
CuttleFish with Garlic Aioli Sauce appetizer
Sepia (Cuttlefish) are like, but more fleshy than, calamari (squid). To-Tables product is tenderized at the time the fish is caught. Making the aioli is much easier than you may think. Preparation is very quick and your guest will love the taste of this very unique fish and appetizer.
First to the aioli: wrap the head of garlic in aluminum foil and roast in the oven preheated to 170ºC (340ºF) half an hour or till tender. Let cool and peel.
Mash the roasted garlic with the salt in a mortar. Transfer the mash to a food processor or blender, add the egg and yolk and mix thoroughly.
Measure the oil. Turn on the blender or processor at medium-low speed and start pouring the oil in a tiny steady stream, until you finish all the oil. Transfer the aioli to a container and set aside.
Preheat a heavy skillet. Cut the cuttlefish head (all but tentacles) in bite-sized pieces and brush them with olive oil. When the skillet is hot, place the cuttlefish pieces to grill. They won't need longer than 1-2 minutes per side, in fact overcooking them yields a tough rubbery cuttlefish.
When done, serve them immediately with a bowl of aioli on the side.
Caramel Cheddar Bacon Popcorn
Put it out in dishes and get out of the way. Find Here
Cheese Essentials Board
New England 2 year old Cheddar (8 oz), Wisconsin Mountain Bleu (4 oz), Bouchevrette (14 oz), Cave aged Cheddar (17 oz), Rouge Affinee (8oz), New England Coulommier (14 oz.) Sweet Sopressata (8 oz), Pickled Vegetables, Fennel salami, Honey butter, dried fruits, crackers, and including the cheese board.