Hors d'Oeuvres for Cocktail Parties

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VEGETARIAN and CHEESE

•    Southwestern Hush Puppies with Smoked Paprika Aioli
•    Wild Mushroom Terrine on Rosemary Yogurt Flatbread
•    Sundried Tomato, Pumpkin, and Manchego Risotto Balls
•    Stilton Shortbread Crackers with Caramelized Apple and Mascarpone
•    Arugula and Fontina Frittata with Sundried Tomato Tapenade
•    White Almond Gazpacho in Shot Glasses
•    Parmesan Cream Crackers with Spinach and Walnut Pate
•    Ricotta Fritters with Quince Jam
•    Brie and Tart Cherries in Phyllo Purses
•    Avocado Lime Wontons with Cilantro Pesto Dip
•    Carrot and Ginger Fritters
•    Balsamic Glazed Stuffed Mushrooms with Truffle Oil and Herb Bread Crumbs
•    Chick Pea Fries with SW Smoked Tomato Chutney
•    Endive Leaves with Saint Andre and Slivers of Sundried Apricots
•    Grilled Polenta Triangles with Mascarpone and Fig
•    Smoked Corn and Goat Cheese Bocadito with Chipotle Chile Dip
•    Julienne Zucchini and Red Bell Pepper Quesadilla with Goat Cheese
•    Nopalito and Queso Fresco Quesadillas with Salsa Rojo
•    Spicy Vegetarian Samosas with Sweet Vinegar Dip
•    Wild Mushroom Strudel
•    Black Bean Wontons with Tomatillo Salsa
•    Rosemary-Parmesan Twists
•    Palmiers; Sundried Tomato Pesto or Roasted Red Bell Pepper Sage
•    Chipotle Spiced Pecans
•    Spiced Whole Wheat Cumin Crisps with South Western Hummus

 

BEEF, PORK, DUCK  and LAMB

•    Herb Marinated Tenderloin of Beef on Brioche Toast Served with Horseradish Aioli
•    Radicchio Leaves Filled with Crying Tiger Beef Salad
•    Chipotle Meat Balls with a Sage Cream Sauce
•    Achiote Chile Beef Skewers with Creamy Tomato Dip
•    Empanaditas Filled with Ropa Vieja Served with Cilantro Aioli
•    Beef Taquitos Served with Pico de Gallo
•    Juniper Marinated Bison Tenderloin on Brioche Toast served with a Smoked Cherry Aioli
•    Cajun Stuffed Mushrooms with Andouille Sausage
•    Mini Focaccia B.L.T.’s
•    Spicy Roast Corn Cakes with Grilled Chorizo and Romesco Sauce
•    Bacon Wrapped Dates Stuffed with Toasted Almonds
•    Duck Wontons with Sour Cherry Soy Dipping Sauce
•    Duck Confit on Wild Rice Pancake with Plum Sauce
•    Empanaditas Filled with Lamb Picadillo Served with Tomatillo Salsa
•    Spicy Lamb Kafta Skewers with Almond Tahini
•    Middle Eastern Lamb Kebobs with Apricot Curry Sauce
•    Prosciutto Pesto Parmesan Cheese Straws

 

POULTRY

•    Gruyere Puffs Filled with Chicken Walnut Salad
•    Chicken Marbella Skewers with Dried Plum and Green Olive
•    Cashew Chicken Skewers with Orange Ginger Sauce
•    Fresh Lavender, Lemon and Rosemary Chicken Skewer with a Sundried Tomato Dip
•    Classic Chicken Sate with Spicy Peanut Sauce
•    Teriyaki Chicken Skewers with Szechwan Dip
•    Chicken Mole Empanaditas with Pumpkin Seed Salsa
•    Chicken Potstickers with Cilantro Lime Dip
•    Chicken Taquitos Served with Pico de Gallo

 

SEAFOOD and SHELLFISH

•    Salmon Ceviche with a Fresh Corn Vinaigrette in a Blue Corn Cup
•    Lemongrass Fish Cakes Lime Ginger Aioli
•    Smoked Salmon Roulades with a Fontina and Marjoram Filling
•    Salmon Croquettes with Saffron Aioli
•    Classic Smoked Salmon Canapés on Rye with Herbed Butter and Fresh Dill
•    Oysters Sautéed in Pernod wrapped in Bacon
•    Sweet Potato Crisps with Smoked Trout Mousse and Lime Cumin Aioli
•    Smoked Shrimp and Mango Quesadillas
•    Honey Habanero Shrimp Wrapped in Smokey Bacon
•    Margarita Shrimp Skewers Served with a Mango Salsa
•    Cajun Beer Battered Coconut Shrimp with Orange Ginger Sauce
•    Spicy Tuna and Sesame Seed Sushi Roll
•    Peruvian Ceviche with Shrimp, Tuna, and Roasted Peppers in a Cucumber Cup
•    Avocado Crabmeat Canapés on Dill Shortbread
•    Parsnip and Yukon Gold Potato Cakes with Curried Sour Cream and Wasabi Tobiko Caviar
•    Buckwheat Blinis with Crème Fraiche and Caviar