Are you looking for simple hors d’oeuvres to serve at your holiday party? Chef Jason Parsons shares some ideas to really wow your guests!
Figs wrapped in proscuitto
Ingredients:
- 3 whole figs cut into quarters
- 12 small thin slices prosciutto
- 12 small basil leaves
- 3 tbsp goat cheese
Method:
Simply divide a small amount of goat cheese on each quartered fig.
Place a basil leaf on the goat cheese and wrap with a piece of the prosciutto.
Chill and serve.
Smoked salmon on a waffle
Ingredients:
- 12 small thin slices smoked salmon
- 1 tbsp cream cheese
- 1 shallot thinly sliced into rings
- 12 pieces pickled dill
- 2 tbsp capers
- 12 small waffles (you can cut on large waffle into quarters)
Method:
Spoon a small amount of cream cheese on each waffle, layer a thin slice of smoked salmon on the cream cheese.
Garnish with the capers, shallot rings and dill.
Serve immediately.
Oyster bruschetta
Ingredients:
- 1 vine ripened tomato, diced and seeded
- ¼ cup shaved parmesan
- ½ small shallot finely diced
- 5 basil leaves
- ¼ clove garlic, finely chopped
- 12 fresh oysters
Method:
Mix the tomato, parmesan, shallot, basil and garlic.
Shuck the oysters, leaving them in the bottom shell.
Place the bruschetta mix on top of the fresh oyster and serve immediately.
Beef medallion & garlic horseradish
Ingredients:
- 12 x 1 oz beef medallions
- 1 tsp cracked black pepper
- 1 tsp course sea salt
- 1 tbsp grapeseed oil
- 3 tbsp garlic horseradish spread
Method:
In a bowl mix the beef medallions with the pepper, salt and grapeseed oil.
In a very hot fry pan, brown the medallions.
Then place then on an oven tray and cook at 425F degrees until medium rare. Remove and chill.
Top each beef medallion with a spoon of garlic horseradish spread. Garnish with herb and serve.
Courtesy Chef Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html