Bone Marrow Canapes Recipes

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

ROASTED BONE MARROW

Steps:

• Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
• Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
• Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

CUCUMBER CANAPES

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.

BONE MARROW CANAPES

Steps:

• Preheat oven to 400 degrees. Wrap the bones individually in a double thickness of cheesecloth, then in foil. Place in a roasting pan, and bake for 30 minutes.
• While the bones are baking, combine the shallots and wine in a small nonreactive saucepan. Bring to a simmer, and cook until almost all the wine has evaporated, about 20 minutes. Set aside.
• Allow the roasted bones to cool until they can be handled. Remove the marrow, and discard the bones. Finely chop the marrow, and place in a mixing bowl. Add the shallot mixture, parsley, lemon juice, and salt and pepper to taste.
• Cut twelve slices, 1/2-inch thick, from the baguette. Toast until golden brown. Mound the marrow mixture on the toasts, and serve as an hors doeuvre. The marrow mixture may also be served without toast as a topping for filet mignon or grilled fish.

BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST

Steps:

• Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
• Make the marrow and toast: Preheat the oven to 375 degrees F.
• Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
• Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.

MARROWBONE CANAPES ROBERTS

Steps:

• Have the ends sawed from three marrowbones in such a way that the marrow is exposed at both ends. Wrap them in a cloth, lower the cloth into a kettle of boiling water, and boil the bones for 10 minutes.
• Into a large warmed bowl, put garlic, cream cheese, anchovy paste, and the hot marrow from the three bones. With a fork, mash the ingredients until they are blended, then chill the paste until firm.
• Spread 1/4 inch of the mixture on a thin slice of bread, place another slice on top and cut the sandwich into four strips. Serve.