Tag Archives: vegetarian hors d’oeuvres recipes

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.

More new wedding planning posts…

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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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Filed under Catering, Recipes, Wedding Reception