How about a new thread for "Amuse Bouche" ideas?

S

sylvia

Well-known member
Amuse Bouche. def: a-'myuz bush (Fr. amuse the mouth) 1: a small bite before the meal begins. 2: greeting of the Chef de cuisine.

I like the idea of serving an "Amuse Bouche" when my guests sit down at the table. Get your creative juices flowing and please post some of your ideas. Thanks in advance.

 
Fig and Walnut Amuse-Bouche

Fig and Walnut Amuse-Bouche

Recipe - Tickle your guests' taste buds with these bite-sized morsels to serve with cocktails before Thanksgiving dinner (or any party). Amuse-bouche is the French phrase for appetizer, and with fresh figs in season, this will be a tasty treat.

8 medium-sized figs

16 slices prosciutto

4 oz (115 g) Gorgonzola cheese

32 walnut halves, toasted

Cut the top off the figs and quarter lengthwise.

Wrap a piece of prosciutto around the bottom of each fig quarter so that the fig is nestled in the prosciutto. Spread 1 tsp (5 mL) of Gorgonzola over each fig and top each with a toasted walnut half. Serve at room temperature as an hors d'oeuvre or on a bed of baby arugula and drizzle with aged balsamic as a starter. Makes 32 pieces.

Source: California Walnut Commission.
© The Calgary Herald 2005

Note: To serve 8 at the table cut the recipe in half and serve 2 per person on a small plate.

 
At a catered dinner I worked recently we served....

a large mushroom stuffed with sausage filling. It was simple and delicious. I love it when people take a bite, close their eyes and go "Mmmmmm" with delight.

At another event, an Asian-inspired dinner, we served an amuse bouche of a small amount of seasoned soba noodles, coiled and served in a Chinese soup spoon. I believe there's a recipe for this one in the book "Amuse-Bouche: Little Bites That Delight Before the Meal Begins" by Rick Tramonto (click link for more information). This was a passed appetizer at this event but I think it lends itself to more of a sit-down appetizer, unless the one passing the amuse bouche returns soon for the empty spoon. Either way, it's a conversation piece, and a tasty "bite that delights".

Others I've done are cucumber rounds piped with a smoked salmon mousse, or tiny baby potatoes, cooked and hollowed out can be stuffed with a variety of fillings...piped with the salmon mousse, or sour cream with caviar topping.

http://www.amazon.com/gp/product/0375507604/qid=1152801108/sr=2-1/ref=pd_bbs_b_2_1/102-7547492-7170520?s=books&v=glance&n=283155

 
Last year my cookbook club did this one. Rec: Seared Scallops, Carrot Fritters and Yoghurt Dressing

The carrot fritters were made bite-size and the seared scallop cut in half, to make this an amuse bouche. This was the evening our cookbook club did dishes from cookbooks by Bill Granger. This recipe is in his book: Bills Open Kitchen.

Seared Scallops, Carrot Fritters and a Yoghurt Dressing
Serves 4

12 medium-sized scallops, intestinal tract removed
2 tablespoons olive oil
sea salt
freshly ground black pepper

To Serve
carrot fritters (below)
yoghurt dressing (below)
watercress

Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium to high heat and cook the scallops for 1 minute each side.

Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper.

Carrot Fritters
60 g (1/2 cup) plain (all-purpose) flour
125 ml (1/2 cup) soda water
1 egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon caster (superfine) sugar
1 teaspoon sea salt
1 small red chilli, seeded and finely chopped
235 g (1 1/2 cups) grated carrot
8 spring onions (scallions), finely sliced
25 g (1/2 cup) chopped coriander (cilantro)
60 ml (1/4 cup) vegetable oil

Preheat the oven to 160̊C (315̊F).
Place the flour, soda water, egg, cumin, coriander, turmeric, sugar and salt in a bowl and mix well. Add the chilli, carrot, spring onion and coriander and stir to combine.
Heat a frying pan on a medium to high heat, add the oil and heat until hot. Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each side, or until golden brown. Drain on paper towels. Cook the remaining fritter batter, adding extra oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.

Yoghurt Dressing
125 g (1/2 cup) plain yoghurt
1 tablespoon lime juice
sea salt
freshly ground black pepper
1 tablespoon olive oil

Place all the ingredients in a bowl and whisk to combine.

http://www.amazon.com/gp/product/0060740485/qid=1152803826/sr=1-2/ref=sr_1_2/102-7547492-7170520?s=books&v=glance&n=283155

 
Speaking of ahi, these are wonderful little bites. Rec: Ahi Tuna Tartar in Wonton Cups

I especially like these as an amuse bouche when prepared as a wonton cup...they're really cute and easy to eat. Also, a mixture of black and white sesame seeds is nice.

Ahi Tuna Tartar on Sesame Wonton Crisps (or in Wonton Cups)

Recipe courtesy MSNBC Interactive and NBC's "Today Show".
Serves 24

Sesame Wonton Crisps
12 wonton wrappers (can substitute egg roll wrappers)
2 tablespoons olive oil
3 tablespoons sesame seeds

Tuna Tartar
6 ounces sushi-grade tuna, cut into 1/4-inch dice
2 tablespoons green onions, green parts only, finely chopped
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
3/4 teaspoon orange zest
2 tablespoons cilantro, finely chopped
1/2 teaspoon kosher salt
1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice
Cilantro sprigs for garnish

Sesame Wonton Crisps: Preheat oven to 350°F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray (lightly) with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins -- no need to use the sesame seeds when making the cups). Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

http://www.internationalrecipes.net/recipes/print.pl?3944

 
And more fillings for these terrific wonton cups....

The filo cups are great but I've found using wonton wrappers to be even easier and achieve the same result. The book these come from is also a terrific resource for appetizers that would work great as amuse bouche, with lots of photos too. I recommend seeking out the book to browse for ideas and great recipes.

Filo Tartlets with Crab, Ginger and Lime
Makes 20

1 tbsp sesame seeds
1/2 lb. crabmeat
1 inch piece fresh ginger, finely chopped
juice of 2 limes (I used less, juice of about 1-1/2 limes)
1/2 cup cilantro, leaves stripped
1/4 red bell pepper, cut into strips
4 tbsp mayonnaise
salt, tabasco to taste
1 recipe filo tartlets (see recipe below)
1 lime, peeled and segmented (didn’t use as I thought it was tangy enough)

Toast seeds in a dry pan over low heat until golden brown, 3 minutes. Toss crab with ginger, lime juice, cilantro, pepper, mayonnaise and toasted seeds. Add salt and Tabasco to taste. Cut lime segments into 1/2-inch pieces. Divide crab among filo tartlets. Garnish with lime segments. Serve at room temperature.

Filo Tartlets with Smoked Chicken, Black Olives and Parsley Pesto
Makes 20

1 cup parsley
1 clove garlic, crushed
4 tbsp pine nuts
4 tbsp parmesan cheese, grated
juice of 1/2 lemon
2 tbsp olive oil
salt, black pepper
1 smoked chicken breast half (I bought it at Trader Joes)
1 recipe filo tartlets (see recipe below)
10 pitted black olives, sliced

Place parsley, garlic, pine nuts, parmesan, lemon juice, and oil in a food processor or blender; pulse to a thick paste. Add salt and pepper to taste. Cut chicken into thin strips, 1/4-inch wide. Put 1 tsp pesto into each tartlet. Arrange chicken strips on top. (Pat's note: I put chicken in first then pesto on top for more colorful presentation). Garnish with an olive slice. Serve at room temperature.

Think ahead: Make pesto up to 3 days in advance. Cover and refrigerate. Fill tartlets up to 45 minutes before serving.

Filo Tartlets

1 4-oz. pkg. filo pastry
2 Tbsp. melted butter
pastry brush
2 12-cup miniature muffin pans

Preheat oven to 350 degrees. Brush one sheet of filo pastry with melted butter. With a sharp knife cut into 2- by 2-inch squares. Butter the muffin cups and line each one with four buttered filo pastry squares placed at slightly different angles. Repeat until all the filo pastry has been used. Bake to a deep golden brown, 6 to 8 minutes. Carefully remove the tartlets from the cups and let them cook completely on a wire rack.

Cook’s Note: To prevent the filo pastry from drying out, cover with a damp cloth until ready to use. If the buttered filo sticks to your fingers, use the pastry brush to press the filo squares into the muffin cups. You can bake tartlets up to 1 month in advance. Store in an airtight containers at room temperature.

Source: Hors D’Oeuvres by Eric Treuille & Victoria Blashford Snell

Pat's notes: When transporting these to another location I recommend taking the filling(s) along separately and then filling the filo or wonton cups just prior to serving. The cups will hold up better that way and won't become soggy from sitting too long with the filling inside.

 
If that's an appetizer, here's a good one I just saw today. Rec: Chicken Slices

8 chicken breasts, boneless
8 frozen puff pastry shells, thawed
Dijon mustard
8 slices Swiss cheese

MUSHROOM SAUCE:
2 cans cream of mushroom soup
1 pint sour cream
Sliced fresh mushrooms, cooked

Poach chicken in slightly salted water for 30 minutes. Drain and cool slightly.

Roll out shell into a 6-inch square. Spread mustard on each square and top each with a piece of chicken and cheese. Wrap pastry around chicken-cheese combination.

Place on a greased baking sheet and bake at 400 degrees F for 30 to 40 minutes. Slice and serve with mushroom sauce.

Sauce: Mix ingredients and heat thoroughly. Serves 16.

 
Mini parmesan cups filled with salad or other goodies, mini ensalada caprese>>>

a large basil leaf topped with a sliced round of fresh mozzarella (olivetti or other small size) and topped with a grape tomato half - drizzle with balsamic & olive oil.

 
I've only heard of this--never seen or tried it--mini souffles baked onto a tablespoon.

 
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