20 EASY CANAPE RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a canape recipe in 30 minutes or less!
Nutrition Facts :
DELICIOUS CANAPé RECIPES - WATERMELON RADISH BITES
These delicious canapés are great at any party! Try our watermelon radish, tuna, and mayo bites for a crisp, flavorful app.
Provided by This Healthy Table
Categories Roundup
Time 10m
Number Of Ingredients 7
Steps:
- Slice the watermelon radish into 1/8 inch rounds.
- Combine the tuna, mayonnaise, and salt in a small bowl and stir till combined.
- Add a dollop of the tuna to each of the radish slices. Then sprinkle on a dash of paprika over each tuna and radish bite. Top with microgreens.
Nutrition Facts : Calories 59 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 283 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BBQ CANAPES
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Preheat grill pan.
- Place bread in a single layer on a sheet tray and toast for 5 minutes until crisp and lightly browned. Remove from oven.
- Place a slice of pepperoni on a toast point. Top with a slice of cheese and a pickle chip. Use a toothpick to hold the stack all together. Dust with dry rub seasoning.
- Mix ingredients together and store in an airtight container for up to 6 months.
BRANDADE DE MORUE CANAPES
Categories Milk/Cream Food Processor Fish Pepper Potato Poach Roast Cocktail Party Bastille Day Chill Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Make the brandade de morue:
- In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream.
- On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400°F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
- To roast peppers
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
BRANDADE
There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time P1DT1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
- Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
- Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
- Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
- Bake in the preheated oven until browned and bubbling, about 20 minutes
Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g
BRANDADE DE MORUE
This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.
Provided by evelynathens
Categories Spreads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
- For croutons: Position rack in center of oven and preheat to 400F.
- Arrange bread slices in singled layer on baking sheet.
- Brush tops with oil and bake until just beginning to colour, about 5 minutes.
- Rub tops of bread with halved garlic.
- Drain cod; cover with cold water in a large saucepan and bring just to simmer.
- Let simmer until cod is tender and just begins to flake, 8-10 minutes.
- Drain cod; break into small pieces.
- Transfer to processor.
- Add crushed garlic cloves.
- Combine hot milk and cream.
- With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
- Season with lemon juice, nutmeg, salt and pepper.
- Mound brandade in center of platter.
- Surround with croutons, olives and parsley.
- Serve at room temperature.
- (can be prepared up to 3 days ahead).
BRANDADE DE MORUE
Steps:
- Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
- Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
- Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.
More about "brandade canapes recipes"
CLASSIC FRENCH BRANDADE DE MORUE RECIPE IN 5 EASY STEPS
From thespruceeats.com
4.8/5 (9)Total Time 35 minsCategory Appetizer, SnackCalories 319 per serving
21 EASY CANAPéS RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
5/5 (5)
CANAPé RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TOP 20 CANAPé RECIPES | FOOD TO LOVE
From foodtolove.co.nz
SWEET CANAPé RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CANAPé RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRANDADE RECIPE - BBC FOOD
From bbc.co.uk
DELICIOUS AND EASY CANAPéS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
10 BEST CANAPES APPETIZERS RECIPES | YUMMLY
From yummly.com
25 FANTASTIC VEGAN CANAPES & APPETIZERS – NUTRICIOUSLY
From nutriciously.com
20 CANAPES FOR FESTIVE PARTIES | TASTE OF HOME
From tasteofhome.com
BRANDADE DE MORUE CANAPéS | TRADITIONAL APPETIZER FROM FRANCE
From tasteatlas.com
27 GORGEOUS, CELEBRATORY CANAPé RECIPES | HUFFPOST LIFE
From huffpost.com
THIRTY-FIVE CLASSIC CANAPÉS RECIPES - HOW TO HIGH TEA
From howtohightea.com
BRANDADE DE MORUE AU GRATIN - KITCHEN CULINAIRE
From kitchenculinaire.com
CANAPES AND CROSTINI RECIPES | ALLRECIPES
From allrecipes.com
EASY CANAPES RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
BRANDADE DE MORUE CANAPES - BIGOVEN
From bigoven.com
BEEF AND CARAMELIZED ONION CANAPéS RECIPE - PILLSBURY.COM
From pillsbury.com
17 PRETTY CANAPé RECIPES FOR LAST-MINUTE HOLIDAY PARTIES - CO
From brit.co
OUR 10 BEST CANAPé RECIPES | FOOD | THE GUARDIAN
From theguardian.com
59 CANAPé RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEST CANAPé RECIPES - 75+ OF THE BEST - GOOD HOUSEKEEPING
From goodhousekeeping.com
CANAPé RECIPES THAT ARE PERFECT FOR SOCIALISING OVER | WOMAN
From womanandhome.com
10 BEST BEEF CANAPES RECIPES | YUMMLY
From yummly.com
50 CANAPES GUARANTEED TO GET THE PARTY STARTED - GOOD FOOD
From goodfood.com.au
ITALIAN CANAPé RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
16 CANAPE RECIPES | RECIPELAND
From recipeland.com
WHAT IS A CANAPé? PLUS, OUR FAVORITE CANAPé RECIPES | MARTHA …
From marthastewart.com
QUICK AND EASY CANAPéS RECIPES | OLIVEMAGAZINE
From olivemagazine.com
THE 15 BEST CHRISTMAS CANAPéS | GREEDY GOURMET
From greedygourmet.com
SEVEN EASY CANAPE RECIPES - COOKING WITH ADRIENNE
From cookingwithadrienne.com
BEST CANAPE RECIPES - FOOD.COM
From food.com
BREAD CANAPES RECIPE - MYSPICYKITCHEN
From myspicykitchen.net
CANAPE RECIPES | MYRECIPES
From myrecipes.com
COD BRANDADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CANAPéS RECIPES - BBC FOOD
From bbc.co.uk
TAPENADE CANAPéS | TRADITIONAL APPETIZER FROM FRANCE
From tasteatlas.com
QUICK AND EASY CANAPES RECIPES AND IDEAS | GOODTO
From goodto.com
BRANDADE DE MORUE CANAPES - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love