Deviled Eggs with Capers and Tarragon
6 Hard boiled eggs, peeled, halved lengthwise. Stir gently while boiling
4 t Drained Capers
2 T Minced Green Onion
2 t Fresh Lemon Juice
2 T Sour Cream
2 T Mayonaise
1/4 t Dry Mustard
1 t Fresh Tarragon, minced
1/4 t Paprika
Let eggs cool and peel under running water. Spoon out yolks from eggs and mash till smooth. Add Mayonaise, Sour Cream, Mustard and Lemon Juice. Use spatula to blend well. Fold in Green Onion, Tarragon and Capers. Salt and Pepper to taste.
Chill. Place in pastry bag and pipe into eggs. Sprinkle lightly with Paprika and chill.
Your Guest will love this Combination of flavors
Almond pitted Bacon wrapped Dates
4 slices 2/3 cooked bacon cut in half
Almonds, Unsalted roasted
Slice open date 1/2 way through lengthwise on the side. Do not go past mid point. Insert Almond and close up date around almond. Set Aside.
Cut bacon in half before cooking. Cook till 2/3 done. Remove and drain on paper towel. Immediately (before it stiffens) wrap around date and pin with toothpick.
Goat Cheese, Walnut, Red Grapes and Arugula Crostini
Preheat oven to 400
Butter, Room Temp
18 1/4" thick French Bread baguette sliced on the Diagonal
6 T Chopped Toasted Walnuts
3 oz Goat Cheese, crumbled
3 T Arugula, chopped fine
6 Red Grapes, Seedless, diced
Spread butter on each baguette on one side. Arrange on baking sheet butter side up. Bake till golden, approximately 10 minutes. Cool. Reduce Oven temp to 325
Mix Arugula, Walnuts and Grapes in bowl. Add diced grapes and gently fold. Spoon mixture on top of baguette slices pressing down to help it stick to toast. Bake approximately 5 minutes, keeping a close eye till just starts to melt. While baking arrange arugula leaves on your favorite platter. Pull from oven, cool and arrange on platter.
Potato Galette with Smoked Salmon and Dill Crème fraîche
A typically French Dish that will have your guest saying ooolala!
Preheat oven to 425
2 1/3 C Grated Peeled Potatoes, preferably russets
3 T Minced Shallots
2 T Minced Fresh Dill
3 oz Thinly sliced Smoked Salmon
1 1/2 t Olive Oil
1 1/2 oz Salmon Caviar (look near the Ethnic Ingredients Isle, really makes the dish delish)
1 1/2 T Fresh Lemon Juice, divided
1/2 C Butter, melted, divided
1 T Chives, chopped
1/4 Crème fraîche (substitute Sour Cream if you cannot find)
Salt and Pepper
Mix Cream Cheese, Shallots, Dill, and Lemon Juice. Season with Salt and pepper to taste and cool in fridge.
Toss potatoes with 1/4 C Melted cooled Butter
Heat large non stick skillet on high heat and put in the rest of the Butter. Flatten potatoes into skillet with spatula. Cook several minutes on high and reduce to medium and cook till bottom is Golden. Remove from heat. Place large plate on top of pan. Flip upside down. If it stick at all, use spatula to loosen.
Spread Crème fraîche over Galette. Tope with Salmon. Drizzle with oil and 1/2 T Lemon Juice. Season with Pepper. Garnish with caviar and chives. Cut into portions and serve.