Came across this today: Canapés on Oriental Porcelain Spoons
Canapés on Oriental Porcelain Spoons ©
When it comes to hors d’oeuvres, guests adore being served small tastes on Oriental porcelain spoons.
It’s so simple. Open your refrigerator door and be creative! A touch of Apricot Curry Mayonnaise, cooked wild rice, mayonnaise, a morsel of “yummy” chicken, mayonnaise and a sprig of fresh thyme.
Yes, my savory versions frequently consist of layers held in position with dabs of flavoured mayonnaise which also contribute to the overall taste.
© Margaret H. Dickenson 2005
Herb Garlic Butter ©
1 cup soft butter 250 mL
1 tsp finely chopped fresh garlic 5 mL
1 tsp finely chopped fresh* dill weed 5 mL
1 ½ tbsp finely chopped fresh parsley 22 mL
Makes 1 cup or 250 mL
Cream together butter, garlic and dill weed. Add parsley and combine thoroughly. Place the Herb Garlic Butter in an airtight plastic container; refrigerate or freeze.**
* Option: ½ tsp (3 mL) of dried dill weed.
** If stored properly, Herb Garlic Butter retains its quality for several weeks in the refrigerator, and for months when frozen.
© Margaret H. Dickenson 2001
Tasty Wild Rice ©
1 cup wild rice 250 mL
3/4 cup cold water 190 mL
½ tsp finely chopped fresh garlic, optional 3 mL
2 to 2 ½ tsp crushed dark beef bouillon cubes (or powder) 10 to 12 mL
1 tbsp Herb Garlic Butter (recipe attached) or butter, optional 15 mL
Makes 2 cups or 500 mL
Rinse wild rice thoroughly. Place rice, water and garlic in a small saucepan over high heat; bring to a boil. Cover saucepan tightly and reduce heat to low; cook until grains are tender (about 25 to 40 minutes).* (Grains burst partially open, showing a reasonable amount of white interior. Avoid overcooking rice.)
Remove from heat and drain off any excess water. Return wild rice to saucepan; sprinkle with crushed bouillon cubes and mix thoroughly. Stir in Herb Garlic Butter if desired. Allow Tasty Wild Rice to cool (uncovered) and flavours to blend. (Stir occasionally.)
If using later, store cooled rice in an airtight plastic container; refrigerate or freeze.**
* It may be necessary to add a few extra drops of water during cooking.
** If stored properly, the wild rice retains its quality for several days in the refrigerator, or for months in the freezer.
© Margaret H. Dickenson 2001
Chicken Morsels on Oriental Porcelain Spoons ©
30 spoons (preferably oriental porcelain)
1 cooked chicken breast (6 oz or 175 g), preferably grilled and tasty
1/4 cup Apricot Curry Mayonnaise** 60 mL
2/3 cup cooked Tasty Wild Rice (recipe attached) 175 mL
30 sprigs of fresh thyme, delicate and tender
(Makes 30 spoons )
Cut chicken (across grain) into 1/3 inch (0.8 cm) thick slices; cut slices into bite size pieces to fit comfortably within bowl of spoons. (Avoid making pieces too large.) In centre of each spoon, add a drop of Apricot Curry Mayonnaise (1/8 tsp or 0.6 mL); sprinkle mayonnaise with 1 tsp (5 mL) Tasty Wild Rice; add another drop of Apricot Curry Mayonnaise and set aside.***
Shortly before serving, add one piece of chicken to each wild rice garnished spoon, pushing chicken down gently to secure on wild rice. Top each piece of chicken with another drop of Apricot Curry Mayonnaise and garnish with a delicate sprig of fresh thyme. Serve along with an empty container (e.g., oversized cognac glass) to catch empty spoons.
* If oriental porcelain spoons are not available, use large teaspoons. Oriental porcelain spoons are available in Asian markets/shops and often Asian supermarkets as well as many home interior stores.
If you do not have access to these sources, perhaps a local Chinese restaurant would order some for you.
** To make 1/3 cup (80 mL) of Apricot Curry Mayonnaise, stir 1 tbsp (15 mL) of apricot jam and 1/3 tsp (2 mL) of curry powder into 1/3 cup (80 mL) of mayonnaise. Refrigerate until ready to use.
*** The chicken pieces and spoons may be prepared several hours in advance, covered and refrigerated.
© Margaret H. Dickenson 2005
Canapés on Oriental Porcelain Spoons ©
When it comes to hors d’oeuvres, guests adore being served small tastes on Oriental porcelain spoons.
It’s so simple. Open your refrigerator door and be creative! A touch of Apricot Curry Mayonnaise, cooked wild rice, mayonnaise, a morsel of “yummy” chicken, mayonnaise and a sprig of fresh thyme.
Yes, my savory versions frequently consist of layers held in position with dabs of flavoured mayonnaise which also contribute to the overall taste.
© Margaret H. Dickenson 2005
Herb Garlic Butter ©
1 cup soft butter 250 mL
1 tsp finely chopped fresh garlic 5 mL
1 tsp finely chopped fresh* dill weed 5 mL
1 ½ tbsp finely chopped fresh parsley 22 mL
Makes 1 cup or 250 mL
Cream together butter, garlic and dill weed. Add parsley and combine thoroughly. Place the Herb Garlic Butter in an airtight plastic container; refrigerate or freeze.**
* Option: ½ tsp (3 mL) of dried dill weed.
** If stored properly, Herb Garlic Butter retains its quality for several weeks in the refrigerator, and for months when frozen.
© Margaret H. Dickenson 2001
Tasty Wild Rice ©
1 cup wild rice 250 mL
3/4 cup cold water 190 mL
½ tsp finely chopped fresh garlic, optional 3 mL
2 to 2 ½ tsp crushed dark beef bouillon cubes (or powder) 10 to 12 mL
1 tbsp Herb Garlic Butter (recipe attached) or butter, optional 15 mL
Makes 2 cups or 500 mL
Rinse wild rice thoroughly. Place rice, water and garlic in a small saucepan over high heat; bring to a boil. Cover saucepan tightly and reduce heat to low; cook until grains are tender (about 25 to 40 minutes).* (Grains burst partially open, showing a reasonable amount of white interior. Avoid overcooking rice.)
Remove from heat and drain off any excess water. Return wild rice to saucepan; sprinkle with crushed bouillon cubes and mix thoroughly. Stir in Herb Garlic Butter if desired. Allow Tasty Wild Rice to cool (uncovered) and flavours to blend. (Stir occasionally.)
If using later, store cooled rice in an airtight plastic container; refrigerate or freeze.**
* It may be necessary to add a few extra drops of water during cooking.
** If stored properly, the wild rice retains its quality for several days in the refrigerator, or for months in the freezer.
© Margaret H. Dickenson 2001
Chicken Morsels on Oriental Porcelain Spoons ©
30 spoons (preferably oriental porcelain)
1 cooked chicken breast (6 oz or 175 g), preferably grilled and tasty
1/4 cup Apricot Curry Mayonnaise** 60 mL
2/3 cup cooked Tasty Wild Rice (recipe attached) 175 mL
30 sprigs of fresh thyme, delicate and tender
(Makes 30 spoons )
Cut chicken (across grain) into 1/3 inch (0.8 cm) thick slices; cut slices into bite size pieces to fit comfortably within bowl of spoons. (Avoid making pieces too large.) In centre of each spoon, add a drop of Apricot Curry Mayonnaise (1/8 tsp or 0.6 mL); sprinkle mayonnaise with 1 tsp (5 mL) Tasty Wild Rice; add another drop of Apricot Curry Mayonnaise and set aside.***
Shortly before serving, add one piece of chicken to each wild rice garnished spoon, pushing chicken down gently to secure on wild rice. Top each piece of chicken with another drop of Apricot Curry Mayonnaise and garnish with a delicate sprig of fresh thyme. Serve along with an empty container (e.g., oversized cognac glass) to catch empty spoons.
* If oriental porcelain spoons are not available, use large teaspoons. Oriental porcelain spoons are available in Asian markets/shops and often Asian supermarkets as well as many home interior stores.
If you do not have access to these sources, perhaps a local Chinese restaurant would order some for you.
** To make 1/3 cup (80 mL) of Apricot Curry Mayonnaise, stir 1 tbsp (15 mL) of apricot jam and 1/3 tsp (2 mL) of curry powder into 1/3 cup (80 mL) of mayonnaise. Refrigerate until ready to use.
*** The chicken pieces and spoons may be prepared several hours in advance, covered and refrigerated.
© Margaret H. Dickenson 2005
