Tag Archives: kosher hors d’oeuvres recipe

Recipe: Traditional Spiced Almond Hors d’Oeuvre (Pareve)

In Hebrew, the numerical value of the word for nuts, egoz, is 17, the same as the value of the word tov, good. Which means that the two things are related to each other. Hence the prevalence of nuts, particularly almonds, in traditional Jewish wedding celebrations.

Spiced almonds also fit into very modern celebrations as a tasty hors d’oeuvre for a cocktail hour or hors d’oeuvre reception. They can be made a week before serving, which makes them self-catered-wedding-friendly.

This version comes from Gil Marks’ cookbook, The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations. It’s a great go-to cookbook for celebrations large and small. Marks also includes in his book a more savory version with rosemary and cayenne pepper.

Gil Marks World of Jewish EntertainingOne of the great things about a cookbook collection is remembering how each book came to be on your kitchen bookshelf. I received this book as a gift after teaching for a few terms at the New North London Synagogue. I miss London! And as Shavuout approaches, I really miss the cheesecake at Paradise Bakery on Golders Green Road. Best cheesecake in the world, you used to be only a short walk from home. Sigh. Let’s see… does Mr. Marks include a cheesecake in his cookbook? He has two! I’m feeling better already.

Ingredients for Spiced Almonds
Makes 4 cups

  • ¼ cup vegetable oil
  • ½ cup honey
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground mace or nutmeg
  • 4 cups (20 ounces) almonds
  • Optional: Salt to taste

Instructions

Preheat the oven to 300 degrees.

Combine the oil, honey, and spices. Add the almonds and toss to coat. Spread in a single layer on a baking sheet.

Roast, stirring occasionally, until the almonds are golden and crisp, about 15 minutes. If desired, sprinkle with salt. Serve warm or at room temperature.

Make Ahead Option

Store the almonds in an airtight container at room temperature for up to one week.

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Recipe: Wild Mushroom Phyllo Triangle Canapes (Parve, Vegan)

This is the eighth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

It doesn’t look like The Queen’s canape reception menu include anything for the vegans on the guest list, but we will. We are reinterpreting the wild mushroom chausson, which incorporates a butter-based pastry, and offering these wild mushroom in triangle-shaped packets of phyllo dough. The recipe comes from meign via VegTalk.org.

Ingredients for Wild Mushroom Phyllo Triangles

  • 2 tsp olive oil
  • 3 cloves garlic, pressed
  • 1 cup cremini mushrooms, minced
  • 1 Tbsp fresh thyme, minced
  • Salt & pepper
  • 3 cups spinach, shredded
  • 1 Tbsp kosher red wine vinegar
  • ½ package phyllo pastry
  • Olive oil

Instructions

Heat a large pan to medium-high and saute the garlic in 1 tsp of the olive oil. Add the other tsp when you add the mushrooms, and stir them around to coat them in the oil. Leave them on the heat, stirring occasionally, long enough to allow the mushrooms to release and then reabsorb their juice. This will take about 15 minutes.

Once the mushrooms have fully cooked, add the thyme and salt & pepper to taste, then the spinach. Allow the spinach to just wilt and then add the red wine vinegar and scrape up anything stuck to the bottom of the pan. Remove the filling from the heat.

Lay one sheet of phyllo pastry flat on a cutting board and brush lightly with olive oil or coconut oil. Using a pizza cutter or knife, slice the pastry along the long side into 5 strips. Place a small spoonful of the mixture at one end of each strip. Fold the phyllo up in a triangle shape, keeping the filling in the middle of the pocket. Continue until all the filling mixture is used.

Bake the triangles at 350 degrees F for about 15 minutes, or until the phyllo starts to brown.

The next royal wedding canape: Chocolate Truffles

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Recipe: Roast Duck and Fruit Chutney Canape

This is the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

The canape reception that The Queen threw for Will and Kate included an hors d’oeuvre called Pressed Duck Terrine with Fruit Chutney. A traditional duck terrine falls firmly in the unkosher category. Duck itself is kosher, though, and one of those extravagances that can elevate a special occasion menu. So I developed this hors d’oeuvre of roast duck and spiced fruit chutney on a slice of rich fruit nut bread. Its a hearty, fillling, and tasty addition to a cocktail or hors d’oeuvre reception.

The instructions for cooking the duck come from The Complete American Jewish Cookbook by Anne London and Bertha Kahn Bishov. It’s a wonderful, 1 ½-inch thick cookbook that includes instructions for cooking pretty much anything kosher you can put your hands on. My copy came as a gift many years ago. It’s out of print now and a cookbook that I’m grateful to have on the shelf. Thank you, Anne, Bertha, and Mrs. Goldrich.

Roast Duck and Fruit Chutney Canape

Instructions for Roasting the Duck

Wash carefully inside and out. Dry. Truss, and sprinkle with salt and pepper. Place duck on a rack in roasting pan. Roast uncovered, baste occasionally with pan drippings. If breast becomes too brown, turn breast side down. Roast 20 to 25 minutes per pound at 325 degrees F.

Assembling the Canape

Cut the fruit bread into slices about 3/8″ thick and cut each slice in half. Spread fruit chutney on a piece of bread, and top it off with a piece of duck. Try to keep the whole canape small enough to eat with one or two bites.

The next royal wedding canape: Wild Mushroom Phyllo Triangles

parve dessert hors d'ouevresTRY THESE, TOO:

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Recipe: Fruited Apple Loaf, Hors d’Oeuvre Base (Parve)

This recipe is for the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

This fruited quick bread makes a great hors d’oeuvre base for cheeses and our roasted duck with spiced fruit chutney. The recipe comes from Quick Bread by Beatrice Ojakangas, which is now out of print.

Ingredients for Fruited Apple Loaf

Makes three small loaves.

  • 1 cup light or dark brown sugar
  • ½ cup vegetable oil
  • 2 Tablespoons Sherry
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup light or dark raisins
  • 1 cup chopped walnuts or pecans
  • 1 cup pitted chopped dates
  • 1 ½ cups chopped tart apple (about 3 small apples)
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg

Instructions

Preheat the oven to 350 degrees F. Grease and flour three 5 3/4 x 3 ½-inch loaf pans.

In a large mixing bowl, combine the brown sugar, oil, Sherry, eggs, vanilla, raisins, fruits, nuts, and dates. In a small bowl, stir the apples and baking soda together and add to the fruit-nut mixture.

In another bowl, stir the flour, salt, cinnamon, and nutmeg together and blend into fruit mixture.

Spoon into the prepared pan or pans and bake 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. Cool 5 minutes in the pan, then turn out onto a rack to finish cooling.

Cut into thin slices, and cut each slice in half to make hors d’oeuvres bases.

Make Ahead Options

Breads can be frozen up to three months. Wrap tightly. Defrost overnight at room temperature.

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Recipe: Spiced Fruit Chutney (Parve)

This recipe is for the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Photo: Ocado.com

We’re building up the components of a delicious duck canape, beginning with this spicy fruit chutney. The recipe comes from Karin Engelbrecht at About.com.
The other components will be roasted duck and a nut bread for the canape base.

I’ve halved the measurements since we don’t need to put up four jars of chutney. Two jars will suffice for our reception. You will need 2 jam jars and lids. Make the chutney a few weeks before you plan to use it.

Ingredients for Fruit Chutney

Makes 2 jars of chutney

  • 1 lb Granny Smith apples, peeled, cored and cut into medium-sized chunks
  • 1 lb Conference pears, peeled, cored and cut into medium-sized chunks
  • 1 large onion, peeled and finely chopped
  • 1 clove garlic, minced
  • 1 lemon, grated zest and juice
  • ½ Tablespoon mustard seeds
  • 1 ½ cups kosher white wine vinegar
  • ½ cup kosher rose wine
  • 4 oz dried apricots, finely chopped
  • 4 oz raisins
  • 1 tsp grated fresh ginger
  • 1 ½ teaspoon speculaas spices (or pumpkin pie spices)
  • 1 ½ teaspoons dried chile flakes
  • 1 ½ teaspoons salt
  • 2 cups dark brown sugar

Instructions

In a medium soup pot, bring the apples, pears, onions, garlic, lemon zest and juice, mustard seeds and 2 cups of the vinegar to the boil and simmer until the fruit is tender, but not soft.

Add the remaining vinegar, the rose wine and the rest of the ingredients, bring to the boil and simmer for another 45 minutes, or until thick and jelly-like. Check regularly and stir so it doesn’t stick, especially towards the end. Leave to cool for 20 minutes.

In the meantime, wash 2 jam jars and lids with warm, soapy water, rinse well, and leave to dry in a warm oven (250 degrees F/130 degrees C) for 15 minutes.

Spoon chutney into the sterilized jam jars. Store in a cool, dark place for a few weeks before serving.

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Recipe: Pea Guacamole (Parve Vegetarian)

pea guacamole dip recipe

Photo: Fiona Haynes via Allrecipes.com

This pea guacamole accompanies the sixth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

This dip accompanies the haddock fish cakes in the royal wedding canape reception menu. You can also serve it with crudites. The recipe comes from the Rancho La Puerta spa in Baja, Mexico.

Ingredients for Pea Guacamole

  • 1 cup frozen peas, slightly thawed
  • 1 medium Hass avocado, peeled and pitted
  • 2 tablespoons fresh lime or lemon juice, or to taste
  • 1 medium tomato, seeded and cut into ¼ -inch dice
  • ½ red or sweet onion, cut into ⅛-inch dice
  • 1 jalapeño or serrano chile, seeded and minced
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Instructions for Pea Guacamole

  1. In a blender or in the bowl of a food processor, process the peas until smooth.
  2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
  3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

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Recipe: Haddock Fishcake with Pea Guacamole (Parve, Vegetarian)

This is the sixth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Will and Kate’s canape reception included smoked haddock fishcakes with pea guacamole. Haddock fishcake we do in traditional Jewish cuisine. The pea guacamole we will, like the Brits, borrow from Mexico.

The fish cake comes from The New Complete International Jewish Cookbook, which has a lot of classic Jewish and classic American recipes for entertaining a crowd. The original recipe calls for 2 ½ diameter patties, but I’ve reduced the size to 2″ to produce patties that are more canape-size. That increases the yield to 75.

See the next blog post for the pea guacamole.

Ingredients for Fried Fish Patties

Makes 75 two-inch patties.

  • 4 lbs. haddock fillet
  • 4 lbs. cod fillet
  • 8 large eggs
  • 2 large onions
  • 2 level Tablespoons salt
  • 1 level teaspoon white pepper
  • 2 level Tablespoons sugar
  • ¼ sunflower or other flavorless oil
  • 2 cups (8 oz.) medium matzah meal

Instructions for Fried Fish Patty Canapes

  1. Wash and salt the fish and leave to drain.
  2. Cut the onion in 1-inch chunks and put in the food processor, together with the eggs, seasoning and oil, then process until reduced to a smooth puree. Puree the ingredients in batches is you need to. All the seasonings can be put into the same batch.
  3. Pour puree into a large bowl and stir in the matzah meal. Leave to swell.
  4. Cut the fish into 1-inch chunks. Put into the food processor, to fill the processor up to halfway. Process the fish in batches if you need to. Process for 5 seconds, until the fish is finely chopped, then add to the egg and onion puree. Blend with a large fork. Once all the fish is processed, mix everything together in the bowl with your hands. The mixture should be firm enough to shape in patties. If it’s very soft, stir in 1 to 2 tablespoons of matzah meal. If it’s too thick, rinse out the food processor bowl with 1 to 2 tablespoons of water and stir that in. Leave for at least a half hour or overnight under refrigeration.
  5. To shape, dip the hands into cold water and form the mixture into patties that are 2″ in diameter and 3/4″ thick.
  6. Fry in oil that almost covers the patties, or deep fry for speed.
  7. The patties can be served warm or cold. The cooked patties keep three days in the refrigerator. To re-crisp, heat in 350 degree oven for about 5 minutes.

Make Ahead Options

  1. Cooked patties can be stored in the refrigerator for up to three days using the instructions in the recipe.
  2. You can freeze the raw patties up to 3 months. Start the freezing by laying them out in a pan, in layers separated by foil. After they are firm, transfer them to freezer bags. Defrost the patties in single layers on a board, overnight in the refrigerator or 1 to 3 hours at room temperature.

    To serve with the fishcakes: Pea guacamole.

    The next canape: Roast Duck and Fruit Chutney on Fruited Nut Bread

    More recent wedding planning posts…

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Recipe: Mini Orange Almond Cakes, Dessert Hors D’Oeuvre (Parve, Non-Dairy)

This is the fifth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Two of my favorite words from the Royal Wedding are “fascinators”, those contraptions a lot of the ladies wore on their heads instead of hats, and “financiers”, the classic French almond sponge cakes. The Queen served them during her canape reception following the wedding ceremony.

Financiers (pronounced fee-nahng-syehr) may have been good enough for the royal wedding, but they have butter in them, so they are out of our kosher-fied menu of meat and parve canapes. As it happens, classic Jewish cuisine includes a parve almond sponge cake. The base combines ground almonds and a mixture of eggs and sugar. There are no grain-based flours and no chemical leavening agents, so this cake is a centuries-old star of the kosher baker and homemaker’s Passover repertoire. There are many variations. This version incorporates orange zest and orange juice. It is the traditional Sephardic orange-almond cake called Torta de las Reyes, “cake of kings”, which makes them a grand choice for your royal wedding.

parve dessert hors d'ouevresThe recipe comes from The World Of Jewish Desserts, by Gil Marks. His classic recipe calls for baking the cake in a 9″ springform pan, but to make canape-sized bites I used small bundt cake shaped molds.

Because classic financiers are garnished with berries, I placed a raspberry in the center of each tiny torta. The berries’ flavor complements the orange in the cake, and they make a festive touch.

The number of hors d’oeurves you get from this recipe will depend on the size of the molds you choose. The mini bundt cake molds used to make the canape cakes shown in the photo take a half tablespoon of batter, and the the batter yielded 110 hors d’oeuvres.

Ingredients for Torta de las Reyes

  • 2 cups (10 ounces) ground almonds (find them at your kosher grocer’s or the kosher aisle of your grocery store)
  • 1½ cups sugar
  • ¼ cups bread crumbs or matza meal
  • 1 Tablespoon grated orange zest
  • 1/8 teaspoon salt
  • 5 large eggs
  • 1 Tablespoon orange blossom water, or 2 Tablespoons fresh orange juice
  • 12 oz. fresh raspberries

Instructions

  1. Preheat the oven to 375 degrees F. Grease the molds with a thin layer of vegetable oi.
  2. Combine the ground almonds and ¼ cup sugar and mix well. Add the crumbs, zest, and salt.
  3. Beat the eggs and remaining 1¼ cups sugar until thick and creamy, 10 to 15 minutes. Stir in the nut mixture and orange blossom water.
  4. Pour into prepared molds. Bake until a tester inserted into the center comes out clean, about 10 to 12 minutes. If you are going to serve the cakes within a day of baking the cakes, you can place a berry on top of each cake about halfway through the cooking time.
  5. Place on a rack and let cool.

Make Ahead Options

If you leave off the berry during cooking, you can freeze the the cakes for up to 2 months. Add the berries up to a few hours before serving, using a small dot of decorator’s icing to stick the berry on the cake.

The next canape: Haddock Fishcake with Pea Guacamole

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Recipe: Poached Asparagus with Lemon Sauce for Dipping (Parve, Non-Dairy Canape)

This is the fourth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Hollandaise Sauce is the traditional accompaniment to poached asparagus, but it’s made with butter, which eliminates it from our meat canape reception menu. I’m happy to let it go, because it’s also a bit of a pain to make. This lemon sauce is not only easy to make, it has a refreshing zingy taste.

The sauce is adapted from a recipe in The Martha Stewart Cookbook: Collected Recipes for Every Day. My copy of the cookbook was a gift right off the kitchen shelf of my fab friend, Ann. It’s a nice, thick cookbook filled with hundreds of useful recipes for entertaining. I think that all the hors d’oeuvre recipes in there are also in Martha Stewart’s Hors d’Oeuvres: The Creation and Presentation of Fabulous Finger Foods, which I like for the photos.

Ingredients for Poached Asparagus with Lemon Sauce

Makes 60 hors d’oeuvres

  • 4 pounds pencil-thin asparagus
  • 1½ cups non-dairy sour cream substitute (be sure the label says “Parve”)
  • ½ cup ground almonds
  • Juice and grated zest of 1 lemon
  • Coarse kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare a large bowl of ice water.
  2. You might find it easiest to blanch the asparagus in batches. Blanch the asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Don’t overcook the asparagus or it will lose it’s pretty bright green color.
  3. Remove the asparagus from the boiling water, drain it, and immediately immerse it in the ice water.
  4. Drain the asparagus well. Store it in the refrigerator in plastic bags or in a container with plastic wrap on top of the asparagus. Put a paper towel or hand towel in the bag or container with the asparagus to absorb moisture.
  5. Mix all the remaining ingredients together to make the dip.
  6. Serve the dip in a bowl alongside the asparagus.

The next canape: Mini Orange Almond Cakes

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Recipe: Gateau Opera Dessert Canape (Parve)

This is the third hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

Gateau opera

Photo: cookingathighaltitude.blogspot.com

Traditional gateau opera (opera cake) is made with butter and cream, which is a kosher clash with the meat hors d’oeuvres in our overall menu. So I developed this parve version with some creative substitutions. The biggest substitution is taking out the coffee-flavored buttercream and the ganache and instead using a parve chocolate mousse flavored with coffee and coffee-flavored liqueur. The mousse comes from Evelyn Rose’s The New Complete International Jewish Cookbook. Traditionalists might say that this version isn’t really gateau opera. They might be right, but as someone who attends weddings, I’m not going to feel bad about upping the chocolate quotient in a reception menu.

Ingredients for Parve Gateau Opera Canapes

Makes approx. 70 1″-square canapes

Almond Sponge Cake

  • Vegetable oil cooking spray for pan
  • 2 cups finely ground almond flour
  • 2 cups confectioners’ sugar
  • 6 large eggs, plus 6 large egg whites
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 tablespoons margarine, melted

Coffee Syrup

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 teaspoons instant espresso powder

Chocolate Mousse

  • 8 oz. parve semi-sweet chocolate
  • 8 large eggs, separated
  • 4 teaspoons coffee dissolved in 2 Tablespoons hot water
  • 3 Tablespoons Tia Maria of other coffee-flavored liqueur
  • 1 Tablespoon caster (superfine) sugar

Chocolate Glaze

  • 6 tablespoons margarine
  • 7 oz. fine-quality bittersweet chocolate (not unsweetened, preferably 70 to 71% cacao), coarsely chopped

Instructions for Parve Gateau Opera Canapes

Make Almond Sponge Cake

  1. Heat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Line with parchment; spray again.
  2. Sift together almond flour and confectioners’ sugar in a mixer bowl. Add whole eggs; beat on medium until light, about 3 minutes. Mix in flour until just incorporated. Transfer batter to a separate bowl.
  3. Whisk the egg whites on medium-high in a clean mixer bowl. Gradually add granulated sugar, whisking until stiff, glossy peaks form.
  4. Fold meringue, then butter, into batter with a rubber spatula just until combined. Divide between pans. Bake, rotating pans halfway through, until golden brown, 10 to 12 minutes. Let cool completely, then remove from pans and peel off parchment. Store, tightly wrapped, up to overnight.

Make Coffee Syrup

  1. Bring sugar and the water to a boil in a small pan over medium heat, stirring until dissolved.
  2. Stir in espresso powder.
  3. Let cool. Refrigerate up to 3 days.

Make Chocolate Mousse

  1. If you haven’t already separated the eggs, do that now.
  2. Break up the chocolate and stand in a basin over hot (not boiling) water. Heat gently until melted, then remove from heat (Alternatively, melt uncovered for 1½ on 100 percent power in the microwave).
  3. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  4. Stir in the coffee and liqueur. Allow to go quite cold.
  5. Beat the whites until they just hold soft peaks, then beat in the caster sugar.
  6. Pour the chocolate mixture into the bowl containing the egg whites and blend together. Chill.

Make Chocolate Glaze

  1. Melt margarine and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.
  2. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble the Cake

  1. To assemble, cut cakes exactly in half crosswise into two equal pieces, ending up with four (set one half aside for another use). Place one cake layer on a baking sheet lined with parchment paper or a cake board. Gently brush 1/3 of coffee syrup over cake; spread. Using an offset spatula, Spread 1 cup mousse over top. Place another layer on top, brush on 1/3 of the syrup, and spread 1 cup of mousse over top. Add third layer, brush on remaining syrup, and smoothly spread 1 cup mousse over top. Cake can be refrigerated, covered, up to 2 days.
  2. At least 2 hours before serving, pour glaze over cake; gently spread to completely cover top (don’t worry about sides). Refrigerate until glaze is set, about 1 hour.
  3. Trim edges, and cut cake into 1-inch squares using a warm serrated knife (dip in hot water after each cut, and quickly wipe dry, to make sure slices are very clean).

Make Ahead Options

  • Make mousse up to 4 days ahead.
  • Make coffee syrup up to 3 days ahead.

The next canape: Poached Asparagus with Lemon Sauce

parve dessert hors d'ouevresTRY THESE, TOO:

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Recipe: Quail Eggs with Celery Salt Canape (Parve/Vegetarian)

This is the second hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

quail eggs and celery salt

Source: tradenote.net, a European quail egg supplier

Quail is kosher, and so are quail eggs. In fact, the Torah tells us that when the Israelites wandering in the desert cried out to God for meat, God sent them quail to eat.

Quail eggs with celery salt are often served as part of an English breakfast. They also make a filling, earthy canape. For breakfast they are usually served in the shell or with the shell half peeled off, but when serving them as reception finger food remove the shells entirely before you serve them.

Ingredients for Quail Eggs with Celery Salt

Makes 60 eggs.

  • 5 dozen quail eggs
  • 2 Tablespoons celery seeds
  • 6 Tablespoons kosher salt (sea salt)
  • ¼ teaspoon black pepper
  • Garnish: Enough leafy herbs to generously line the serving basket or platter.

Instructions for Quail Eggs with Celery Salt

  1. Boil half of the eggs at a time. Bring a large pot of water to boil over moderately high heat. Boil the eggs for 5 minutes. Rinse immediately under cold water.
  2. Peel and dry the eggs.
  3. Grind or crush the celery seeds, salt, and pepper together. Keep the celery salt covered and dry until ready to use.
  4. For an attractive presentation on the buffet, put the peeled eggs in a basket or on a plate generously lined with leafy herbs. Put the celery salt in a bowl alongside the eggs.

Make-ahead Option

Boil the eggs a day ahead. Store in the refrigerator. Peel before serving.

The next canape: Parve Gateau Opera Dessert Canape

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