Steampunk Hors d' Oeuvres & Cocktail Canape`

   

SERVING THE RIGHT HORS D'OEURVES  

  The  fine art of being  a gracious hostess.

 

When one is having an afternoon or evening soiree, one must offer a superb selection of canape` and hors d'oeurve to set the tone of the event.

 

 

Whether it be a daylight  high tea, garden party or  twilight drinks & cocktail; guests will expect to be served the best. 

Let your party be "Talk of the Town" for the right reasons.

 

SAVOURIES

 

 

 

 

 

 

Sandwich Scrolls

 

8 bread slices 
1 cup sandwich filling [ egg mix/ salmon/ ham/ tomato/cucumber/ lettuce/ roast beef etc]
butter or cream cheese/ mayonnaise for spreading

1. Cut off crusts. Flatten bread slices  with rolling pin.
2 .Butter half the slice, spread filling over this half.
3. Roll  up bread slice.
4. Cut each roll into  thirds.

Toad in the Hole

100g flour
2 eggs
100ml milk
12 chipolata or small sausages
12 hole muffin tray


1. Preheat oven to 220oC.
2. Grease muffin tray.
3. Bend one sausage in each tray hole.
4. Bake sausage for approx 10 mins.
5. Mix  flour milk & eggs.
6. Ladle a dob of batter over each sausage.
7. Bake for a further 15 - 20 mins or until cooked 

Pigs in Blankets

 

24 cocktail or small sausages
8  rashers of bacon
*optional maple syrup / tomato sauce/ tabasco sauce/ bourbon

1. Preheat oven to  180oC.
2. Stretch out bacon rashers and  slice into thirds.
3. * Add sauce to bacon if desired.
4. Roll sausage up  in bacon slice. 
5. Place on  tray   and bake  for  35 mins , turn once.

 

deviled eggs 

 

1 dozen  eggs  
5 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon cajun seasoning or  tabasco sauce 
salt to season
 *paprika to sprinkle

1. Boil eggs until hard.  [approx  7 mins]
2. Remove shell and cut length ways.
3. Scoop out  yolk and mix with other ingredients
4. Fill egg whites with yolk mix. 
 * Sprinkle  with paprika  -  chill until ready to serve

devils on horse back

 

24 pitted prunes or dates
24 almonds 
8 rashers of bacon
 *  optional - sauce or spice of choice. Maple, ginger, star anise. 



1. Place 1 almond inside each prune/ date. 
2. Stretch  bacon rashers and slice into thirds.
3.  *  Add sauce/ spice to bacon slices if desired.
4. Wrap each prune/ date up in a  bacon slice.
5. Place on tray. Grill in oven for approx 20 mins. Turn once.

Angels on horse back

 

24 oysters
 2 lemons/ limes juiced
 8 rashers of bacon
   * salt / pepper to season
   tooth picks

1. Place oysters in juice.
2. Stretch out bacon rashers and slice into thirds.
3. * season bacon slices.
4. Wrap each oyster in bacon slice. Secure with tooth pick.
5. Place on tray. Grill until bacon is crispy. Turn twice. 

cheese straws

1 cup flour
1 cup grated cheese
4 Tablespoons butter
4 Tablespoons water
1 teaspoon baking powder
half teaspoon salt 
2 teaspoons Cajun mix

1. Mix  ingredients in a bowl, add water slowly  until a dough is formed.
2. Roll dough out until 1 cm thick .
3. Slice into 10 cm  lengths.
4. Place on tray . Bake for  5 mins at 200oC.

Croque Monsieur 

 

12 slices of bread
12 slices of ham
12 slices of cheese
1 onion thinly sliced
mustard to spread
2 Tablespoons of butter for frying

1. Spread mustard on 6 bread slices.
2. Layer ham , onion cheese on the 6 bread slices.
3. Place other 6 slices as top layers.
4. Fry sandwiches in pan each side until cheese is melted.
5. Cut fried sandwiches into triangle shaped quarters.

 

spice & apple sausage

 

1 apple
24 cocktail or small sausages
 * olive oil. herbs [ sage, rosemary /spice/ sauce [tabasco, bourbon,red wine] to flavour
tooth picks


1. Preheat oven to 200oC.
2. Cut apple into 24 slice.
3.  *roll apple and sausage in herbs / spice / sauce.
4. Put 1 apple slice and 1 sausage on each tooth pick. 
5. Place on tray. Bake for 20 -25 mins until sausage is cooked.


  

tiny  baked potatoes  

12 small or fingerling potatoes
half cup grated cheese
1 medium onion chopped finely
3 slices ham or salami  chopped into small chunks
half cup sour cream 
Herbs, salt & pepper to season


1. Preheat oven to 220oC.
2. Place potatoes on tray. Bake for 20 mins or until soft.
3. Slice potatoes length ways and scoop out a teaspoon of flesh.
5. Mix all other ingredients with potato flesh.
6. Fill & top potatoes with mix.
7. Return to oven. Cook until cheese is browned. 5 mins.

DESSERTS

 

 white Chocolate dipped cherries

2 large handfuls of cherries 
150g white chocolate
packet silver confectioners balls
 * Dark chocolate can be used

1. Melt chocolate.
2. Dip cherries into melted chocolate.
3. Drop silver balls onto choclate cherrries.
- refrigerate until set.

Rum balls

1 packet plain biscuits
1 tin condensed milk
1 cup coconut
half cup cocoa
2 Tablespoon rum [*or bourbon/liqueur] 
extra coconut for rolling 

1. Combine ingredients. 
2. Roll mixture in to small balls.
3. Coat balls in coconut. Refrigerate until serving.
 * Chopped glace cherries, orange zest, etc can be added to mixture.

 turtles cheese cake balls

1 cup cream cheese

1 packet plain biscuits crumbed

1 cup dark chocolate bits

1 Tablespoon vegetable oil

3  Tablespoons  chopped pecans, finely chopped

1/4 cup caramel sauce (or melted caramel squares)

1. Roll mix into small balls. Freeze for 10-15 minutes.
2. Melt the chocolate in a double boiler with the vegetable oil, stirring until smooth.
3. Combine cream cheese with 1/2 cupbiscuit crumbs.
4. Dip each cheesecake balls into the melted chocolate. 
5. Top each truffle with pecans. Drizzle caramel over each truffle.
6. Refrigerate at least 1 hour before serving.

 

 Pineapple coconut snow ball

1 cup cream cheese

1 can crushed pineapple 

2 cups coconut flakes

1. Beat cream cheese and crushed pineapple.

2. Roll mix ito small balls.

3. Roll balls in coconut.

  Refrigerate for 6 hours or over night.

 

Pre-heat the oven to 200ºC/400ºF/gas 6.

Cut each apple quarter into 5 pieces and place in a bowl with the remaining ingredients. Mix together well.

Place one piece of apple and one cocktail sausages on each cocktail stick and place on a baking sheet. Bake for 20-25 mins or until sausages are cooked.

Read more at http://www.goodtoknow.co.uk/recipes/158455/Sage-and-apple-sausages#1J7UkYlBpEdqsodc.99

Method

1. Pre-heat the oven to 200ºC/400ºF/gas 6.
2. Cut each apple quarter into 5 pieces and place in a bowl with the remaining ingredients. Mix together well.
3. Place one piece of apple and one cocktail sausages on each cocktail stick and place on a baking sheet. Bake for 20-25 mins or until sausages are cooked.

By Schwartz

Read more at http://www.goodtoknow.co.uk/recipes/158455/Sage-and-apple-sausages#1J7UkYlBpEdqsodc.99

Method

1. Pre-heat the oven to 200ºC/400ºF/gas 6.
2. Cut each apple quarter into 5 pieces and place in a bowl with the remaining ingredients. Mix together well.
3. Place one piece of apple and one cocktail sausages on each cocktail stick and place on a baking sheet. Bake for 20-25 mins or until sausages are cooked.

By Schwartz

Read more at http://www.goodtoknow.co.uk/recipes/158455/Sage-and-apple-sausages#1J7UkYlBpEdqsodc.99