Stories / Recipes

Recipe Roundup: Holiday Hors d'Ouevre

JBF Editors

JBF Editors

December 21, 2011


Olympia biscuits

Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups. Caesar Salad Deviled Eggs [Smitten Kitchen] It's not a party without deviled eggs, and this recipe offers a brilliant iteration of a tried-and-true favorite. Cumin-Roasted Potatoes with Caviar and Smoked Salmon [BA] Preserved-lemon zest perks up the crème fraîche topping these Moroccan-inspired fingerlings. Olympia Biscuits [JBF] Beard's crowd-pleasing recipe for teeny tiny, fried oyster sandwiches. Apple, Goat Cheese, and Country Ham Crostini [JBF] If good country ham is difficult to find, make these simple crostini with prosciutto instead.