hors doeuvre

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.

Great Deviled Eggs Recipe

eggs, not too fresh (see note)

(30 milliliters) mayonnaise,

Dijon mustard

(15 milliliters) white wine vinegar

(3 milliliters) Frank's RedHot sauce

(60 milliliters) extra-virgin olive oil, divided (see note)

salt and black pepper

(85 grams) thinly sliced chives

red pepper paprika

Crunchy sea salt,

Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary. 

With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.

The savory Mediterranean flavors of olive and rosemary make these roasted cashews an addictive snack.

Olive-Rosemary Spiced Cashews Recipe

rosemary

pitted oil cured olives

water

sugar

cayenne pepper

kosher salt

raw cashews (about 1 pound)

Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray.

Line a heatproof plate with a paper towel, arrange rosemary sprigs (making sure they are dry) on top, and top with another sheet of paper towel. Microwave on high until rosemary is completely dry, 1 to 2 minutes (keep an eye on it as it can quickly burn if continued to cook after drying). Remove rosemary needles from sprigs, discarding woody stalks, and pulverize needles in a mortar and pestle to a powder. Sift dried rosemary powder through a fine mesh strainer into a small bowl to remove any remaining large pieces.

Arrange olives on a heatproof plate and microwave at half power until dried, about 5 minutes (keep an eye on them as they cook as they can burn quickly if continued to cook after drying). Transfer dried olives to a mortar and pestle and pulverize to an oily paste.

In a medium saucepan, combine water, sugar, cayenne, and salt. Heat over medium-high heat until sugar is dissolved. Stir in cashews and continue to cook, stirring, until cashews are coated in a syrupy glaze and almost all water has cooked off.

Spread glazed cashews in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps. Add olive paste and stir to coat nuts. Add 4 teaspoons rosemary powder and stir to coat (any remaining powder can be discarded or reserved for another use). Serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

Coated in an addictive glaze that's flavored with smoked paprika, these roasted almonds will be a hit at any gathering.

Smoky Candied Almonds Recipe

dark brown sugar

smoked paprika

Old Bay seasoning

black pepper

whole raw skin-on almonds (about 1 1/4 pounds)

Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, salt, paprika, cayenne, Old Bay, and black pepper.

In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).

Fold in almonds until evenly coated. Spread glazed almonds in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper.

Mexican-Spiced Chocolate Pecans Recipe

cocoa powder

chocolate

cinnamon

nutmeg

allspice

ginger

(about 1 pound) pecans

Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne, nutmeg, allspice, and ginger.

Fold in pecans until evenly coated. Spread glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

These hoisin-glazed cocktail meatballs are sticky, tangy, and perfect for your next holiday party.

Hoisin-Glazed Cocktail Meatballs Recipe

For the Meatballs:

pork (230 grams)

beef (230 grams)

hoisin sauce (15 milliliters)

soy sauce (30 milliliters)

ginger,

garlic

scallion, minced

sesame oil (5 milliliters)

honey (15 milliliters)

panko breadcrumbs (1 ounce; 30 grams)

egg, lightly beaten

For the Hoisin Glaze:

hoisin sauce (60 milliliters)

ketchup (30 milliliters)

unseasoned rice vinegar (30 milliliters)

soy sauce (15 milliliters)

To Serve:

scallion, finely chopped

sesame seeds (2 grams)

For the Meatballs: Adjust oven rack to center position and preheat oven to 375°F (190°C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t overmix).

With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye). Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.

For the Glaze: Meanwhile, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until mixture is slightly thickened, 5 to 7 minutes. Set aside and let cool.

To Serve: Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.

Sparkling Cranberry and Brie Bites  recipe | Epicurious.com

cranberries

maple syrup

water crackers (such as Carr’s)

brie cheese

cranberry chutney or cranberry relish

mint,

Seared Halloumi with Peanut Dukkah and Honey recipe | Epicurious.com

peanuts

Tbsp. toasted white sesame seeds

Tbsp. black sesame seeds

coriander seeds

cumin seeds

tsp. black pepper

Halloumi cheese

(or more) extra-virgin olive oil

honey, warmed

spice mill

Inspired by everything bagels, these deviled eggs have onion, sesame seed, and caraway seed, along with cream cheese and smoked salmon.

Everything Bagel Deviled Eggs (Smoked Salmon, Sesame and Caraway Seeds, and Dried Onion) Recipe

cream cheese

mayonnaise

lemon juice lemon

sesame seeds,

toasted dehydrated minced onion, plus more for garnish

toasted caraway seeds,

Kosher Salt

scallions,

Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add cream cheese, mayonnaise, lemon juice, sesame seeds, dehydrated onion, caraway seeds, and smoked salmon to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt.

Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with sesame seeds, dehydrated onion, caraway seeds, smoked salmon, and scallions. Serve immediately.

Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.

Buffalo Blue Cheese Deviled Eggs Recipe

blue cheese,

Picked celery leaves,

Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, hot sauce, blue cheese, and celery to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt and pepper.

Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap).  Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with hot sauce, blue cheese, celery, and celery leaves. Serve immediately.

These stilton and walnut crackers, made from savory shortbread dough studded with creamy cheese and chopped nuts is the simplest hors d'oeuvre ever.

Stilton and Walnut Crackers

unsalted butter (4 oz),

all-purpose flour,

egg,

walnuts, finely chopped

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cheese together until smooth, about 1 minute. With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute, until the dough is in large crumbles. Add 1 tablespoon cold water and mix until the dough comes together. If necessary, add a little more water, a few drops at a time. Dump the dough onto a floured work surface and roll it into a 12-inch-long log.

Spread the walnuts on a cutting board. Lightly brush the surface of the log with the egg wash, turning to coat all sides. Roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly all over the surface of the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 4 days.

Meanwhile, preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.

Use a small sharp knife to cut the log into 3/8-inch-thick slices and arrange the crackers on the parchment. Bake for 22 minutes, until very lightly browned, rotating the sheet once during baking. Let the crackers cool on the baking sheet. Serve at room temperature.

While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.

Salmon Rillettes With Chives and Shallots Recipe

(550 grams) boneless, skinless salmon fillet,

(30 milliliters) juice

leek

celery

bay leaf (see note)

unsalted butter (1/2 stick; 55 grams)

shallot

(90 milliliters) mayonnaise

(30 milliliters) minced chives

coriander seed

Toasts

In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf (if using). Set over medium heat and bring poaching liquid to 170°F, using an instant-read thermometer if you have one; otherwise, bring liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics, and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly.

Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded.

Transfer rillettes to a large ramekin, crock, or other container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.

Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress.

Colin Fassnidge's lamb and harissa sausage rolls

olive oil

onion, finely chopped

garlic cloves, crushed

coriander seeds, crushed

tsp fennel seeds, crushed

harissa paste

(80 grams) panko breadcrumbs

(185 milliliters) milk

lamb mince

Tomato relish, to serve

unsalted butter,

tbs white vinegar

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5348771529001-5981828251001

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

Panisses Recipe With Sage Leaves and Lemon

Kosher salt

chickpea flour

Flaky sea salt

sage

Lemon wedges (for serving)

Epicurious

Pour 2 Tbsp. oil into an 8x8" baking pan; set aside. Bring a pinch of kosher salt and 4 1/4 cups water to a boil in a medium saucepan. Whisking constantly, gradually add chickpea flour. Once all the flour has been incorporated, reduce heat to low and cook mixture, whisking often to prevent scorching and to keep a skin from forming on top, until a thick lumpy porridge forms that is just starting to pull away from the sides of the saucepan, 20–25 minutes.

Transfer mixture to a food processor (keep saucepan close at hand) and process until smooth and very glossy, about 45 seconds. Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10–15 minutes.

Scrape mixture into prepared pan and quickly smooth top. Drizzle 1 Tbsp. oil over and cover with a sheet of parchment paper. Let cool, 1–1 1/2 hours (you can speed this up by chilling mixture until cold).

Using the tip of a knife, slice mixture on an angle into 12 irregular strips of varying lengths and thicknesses. Heat remaining 1 1/2 cups oil in a medium skillet, preferably cast iron, over medium-high until the first wisp of smoke appears. Working in 2 or 3 batches, fry strips (if panisses are not submerged in oil, add more just to cover), turning several times, until puffed, crisp, and golden all over, about 5 minutes per batch. Transfer panisses to paper towels to drain and sprinkle with sea salt.

Add sage to skillet and cook just until crisp, about 10 seconds, then transfer to paper towels to drain.

Top warm panisses with sage and serve with lemon wedges.

Panisse mixture (before cutting) can be made 1 day ahead. Cover and chill.

This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.

Fried Cashews With Lime Zest and Chile

raw cashews

brown sugar

scallions, thinly sliced

Roasted Chile Powder

lime

My time spent running a tavern taught me that everybody loves warm and toasty nuts when they’re drinking. This is my take on a very popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest. Simple but so good with an ice-cold beer. You can balance the amount of each seasoning to suit your taste, but the nuts should be salty first, with a balance of spicy-sweet-sharp-tart going on in the background.

Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.

When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it’s best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.

Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Figs with Bacon and Chile Recipe

figs,

sherry vinegar or red wine vinegar

red pepper

Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.

Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.

Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.

Top 29 hors doeuvre recipes from across the web

The most viewed hors doeuvre recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Citrus-and-Dill Gravlax recipe | Ep...

Great Deviled Eggs Recipe

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Smoky Candied Almonds Recipe

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Seared Halloumi with Peanut Dukkah ...

Everything Bagel Deviled Eggs (Smok...

Buffalo Blue Cheese Deviled Eggs Re...

Stilton and Walnut Crackers

Salmon Rillettes With Chives and Sh...

Colin Fassnidge's lamb and harissa ...

Panisses Recipe With Sage Leaves an...

Fried Cashews With Lime Zest and Ch...

Figs with Bacon and Chile Recipe

Miso-Maple Walnuts

Apples-and-Honey Baked Brie

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Mala Fried Peanuts

Cheese and Fresh Herb Mousse with Z...

Top 29 hors doeuvre recipes from across the web

The most viewed hors doeuvre recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus-and-Dill Gravlax recipe | Ep...

Great Deviled Eggs Recipe

Olive-Rosemary Spiced Cashews Recip...

Smoky Candied Almonds Recipe

Mexican-Spiced Chocolate Pecans Rec...

Hoisin-Glazed Cocktail Meatballs Re...

Sparkling Cranberry and Brie Bites ...

Seared Halloumi with Peanut Dukkah ...

Everything Bagel Deviled Eggs (Smok...

Buffalo Blue Cheese Deviled Eggs Re...

Stilton and Walnut Crackers

Salmon Rillettes With Chives and Sh...

Colin Fassnidge's lamb and harissa ...

Panisses Recipe With Sage Leaves an...

Fried Cashews With Lime Zest and Ch...

Figs with Bacon and Chile Recipe

Miso-Maple Walnuts

Apples-and-Honey Baked Brie

Pickled Shrimp

Butternut Squash Tart with Fried Sa...

Zucchini-Lentil Fritters With Lemon...

4-Ingredient Balsamic Roasted Mini ...

Kue Keju (Cheese Cookies)

Radishes With Crème Fraîche and Fur...

Marinated Manchego Cheese

Pan con Tomate

Spicy Lightly Pickled Cucumbers

Mala Fried Peanuts

Cheese and Fresh Herb Mousse with Z...

The most viewed hors doeuvre recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine