This is the ninth and final hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.
Photo: Borrowed & Bleu (www.borrowedandbleu.com)
We had to end this menu with the same treats as The Queen’s canape reception menu: chocolate truffles. The royal wedding reception’s truffles were made with chocolate ganache, however, which includes dairy products. For our kosher meat and parve menu, I’ve substituted parve chocolate truffles with bourbon. I’ve served them a number of times, and they are always a big hit.
This recipe comes from New Kosher Cuisine for All Seasons. The contributor, Sara Abramovitz, calls them bourbon balls and writes that her great grandmother brought this treat to America from Bohemia, where they were an important part of every special occasion.
The truffles look great on a buffet, generously piled on a raised platter. They can be made several months ahead and frozen, which makes them a great friend to any self-catered celebration. For a 40-person reception, I recommend making two batches.
Ingredients for Chocolate Truffles
Yields 38-40 truffles
- 1 3/4 cups parve vanilla wafer crumbs
- 1 cup peacan pieces (or substitute walnuts or almonds)
- 4 Tablespoons unsweetened cocoa
- 3/4 cup sugar
- 1/3 cup bourbon whiskey or rum
- 3 Tablespoons light corn syrup
- Ground nuts, powdered sugar, cocoa, coconut, or instant coffee powder
Instructions for Chocolate Truffles
- Pulverize wafer crumbs very finely in a food processor. Place them in a large bowl.
- Pulverize the pecan pieces in the food processor to very fine crumbs and add to wafers in the bowl.
- Add all the other ingredients to the bowl and work together first with a fork and then with your hands.
- Form into balls about 1-inch in diameter. Roll in ground nuts, powdered sugar, cocoa, coconut, or coffee powder.
- Balls can be served cold or at room temperature.
Make Ahead Option
The balls can be frozen for up to three months before they are rolled in the nuts or other finishing ingredients.
See the full Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu
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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
- Wash and salt the fish and leave to drain.
- 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.
- Pour puree into a large bowl and stir in the matzah meal. Leave to swell.
- 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.
- To shape, dip the hands into cold water and form the mixture into patties that are 2″ in diameter and 3/4″ thick.
- Fry in oil that almost covers the patties, or deep fry for speed.
- 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
- Cooked patties can be stored in the refrigerator for up to three days using the instructions in the recipe.
- 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
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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.
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
- 1/4 cup sugar
- 1/2 cup water
- 2 teaspoons instant espresso powder
- 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
- 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
- Heat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Line with parchment; spray again.
- 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.
- Whisk the egg whites on medium-high in a clean mixer bowl. Gradually add granulated sugar, whisking until stiff, glossy peaks form.
- 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
- Bring sugar and the water to a boil in a small pan over medium heat, stirring until dissolved.
- Stir in espresso powder.
- Let cool. Refrigerate up to 3 days.
Make Chocolate Mousse
- If you haven’t already separated the eggs, do that now.
- 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).
- Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
- Stir in the coffee and liqueur. Allow to go quite cold.
- Beat the whites until they just hold soft peaks, then beat in the caster sugar.
- Pour the chocolate mixture into the bowl containing the egg whites and blend together. Chill.
Make Chocolate Glaze
- 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.
- 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
- 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.
- 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.
- 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
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