Cold Egg And Leek Hors Doeuvre Recipes

COLD HORS D'OEUVRES

Steps:

• For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
• For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
• For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
• For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
• For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
• For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
• For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

COLD EGG AND LEEK HORS D'OEUVRE

Steps:

• Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.
• In a saucepan heat 2 tb.
• olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.
• Meanwhile, hard-boil the eggs.
• Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.
• Shell the eggs and mash them with a fork, adding the mayonnaise and mustard.
• Mix in the capers.
• Spread the egg mixture onto the leeks and chill for at least 2 hours.

CRAB BALL HORS D'OEUVRE

Steps:

• Thaw (if needed) and drain crabmeat.
• Blend softened cream cheese, chives,garlic powder and salt.
• Fold in crabmeat.
• Shape into a ball or log.
• Roll in pecans or parsley.
• Wrap in plastic wrap and chill.
• When ready to serve, unwrap and place on a serving dish.
• Let come to room temperature and serve with buttery crackers or fresh veggies.

CHARRED LEEK DEVILED EGGS

Steps:

• Quick pickled onions: Combine mustard and coriander seeds, peppercorns, dried chili, sugar, water, vinegar, garlic, and thyme in a small saucepan and bring to a boil. Place onions and sliced beet into a lidded container for pickling. When the liquid comes to a boil, pour into the jar, and let rest for 1 hour, uncovered. (If not using right away, cool completely, then cover and refrigerate up to 2 weeks.) Makes about 2 cups.
• Leek filling, part 1: Meanwhile, char the leeks by placing directly over the flame of a burner (or a gas grill) for 2-3 minutes. When the outer layer is mostly blackened, roughly chop the leeks and place into a food processor.
• Eggs, part 1: Bring water to a boil in a medium pot. Add the vinegar. Using a spider strainer or slotted spoon gently add the eggs, a few at a time, then set a timer for 7½ minutes. Meanwhile, prepare an ice bath-with more ice than water-to cool the eggs when they're done.
• Leek filling, part 2: While the eggs are cooking, add mustard, crème fraîche, olive oil, salt, and pepper to the food processor and pulse with the charred leeks. Set aside.
• Eggs, part 2: At 7½ minutes, remove eggs from boiling water with a spider strainer or slotted spoon and gently place in ice bath. Stir to cool evenly. Peel the eggs into the ice bath-the water will help you get the shell off. Slice the eggs in half lengthwise, then scoop out the yolks, add them to the food processor, and pulse to combine with the leek filling.
• Assembly: Place the leek filling into a piping bag (or Ziploc bag with a cut corner) and pipe about 1 tablespoon into each egg half. Garnish with several slices of pickled onions and dazzle your guests.