We’re back for round 2 of the wedding menu. this time, it’s the appetizers.
I generally consider appetizers and hors d’oeuvres that food that no one really eats because they all amped up from the ceremony and sun – and they really just want to dig into dinner….
a), It has to look nice in case there’s any photos taken
b), It has to taste good in case someone needs a little somthin-somethin to cut the voluminous amounts of wine they’ve consumed.
c), I still had dietary concerns to keep in mind – so additional friendly food just flushes out the menu.
The recipes you see below will be slightly different that those at the reception… and I’ll explain why:
I’ll be honest, I wasn’t happy at all with the original wrappers for the tuna or any of the gluten free crackers.
It’s not their fault, but gluten free crispy things end up being a little odd texture-wise once they get moist. And, in general, they just aren’t all that exciting.
The original idea for the tuna was to create little rice paper ice cream cones and fill them with the tar-tare. Time and high humidity put a stop to that and I just couldn’t keep the cones together. At the last minute I substituted a ready made sweetened tapioca and rice tube I purchased from my local Asian Market. It worked… but it could have been better.
For the recipes today (Don’t ask me how, but I realized that loaf bread could be smashed and formed into any shape I wanted) I’ve used Rudi’s Gluten Free Loaf Bread (for some reason, Udi’s Gluten Free bread is too dense and doesn’t work). The tuna tubes and the “cracker” for the Humbolt Fog are flattened bread that has been sprayed with olive oil and baked at 250 for 20 minutes. The tuna tubes were then brushed with honey and rolled in black sesame seeds. It’s far and large a superior solution. The carriers are light, crisp with a great mouth feel.
So.. here now, the recipes.
with Yuzu Cream Cheese
Makes 1 Dozen
6 Slices Rudi’s White Bread
1/4 Cup Black Sesame Seeds
2 Tablespoons Honey
8 Ounces Good Grade (Sushi) Tuna
1/4 Cup Cucumber – Minced
1/8 Cup Red Onion – Minced
4 Dashes Hot Sauce
1/4 Teaspoon Lemon Zest
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
Yuzu Cream Cheese
4 Ounces Tofutti Soy Cream Cheese
1 Teaspoon Honey
1 Teaspoon Yuzu Juice
2 Dashes Hot Sauce
Prepare the tubes:
- Remove the crusts from all 6 slices of bread and roll flat with a rolling pin
- Cut the slices into 2 rectangular strips and roll into a 1″ wide tube
- Press the bread tag into the tube to form a cylinder.
- Spray lightly with cooking spray and bake on a tray at 250 for 20 minutes – remove and allow to cool
Make the Cream Cheese:
- Mix together the Tofutti, honey, hot sauce and juice and mix until smooth
- Chill until ready to use
Make the Tuna:
- Cut the tuna into 1/8″ cubes and place into a bowl with the minced cucumber and onions – mix well
- Add the remaining ingredients and carefully fold together to coat – Set aside
Making the Appetizer:
- Brush the side of each tube with honey and roll in the sesame seeds
- With a small spoon, fill the cavity in each tube with the tuna mixture – use the end of the spoon to tamp the tuna all the way in
- Place the cheese mixture in a small baggie and snip off one of the corners
- Pipe a swirl of yuzu cheese onto each tartare and serve
Humbolt Fog Cheese
with Minneola Marmalade and Pine Nuts
Humbolt fog is a mold ripened goat cheese with an edible ash line through the center of the cheese. This generally give you a fresh cheese with a slightly runny exterior. as the cheese ages, the interior become more creamy and smooth while the exterior forms a dense dryer shell. Humbolt Fog is light, creamy and mildly acidic.
- Remove the rind and cut the cheese into 1″ cubes
- Place on a crisp with a 1/4 Teaspoon of Marmalade and top with toasted pine nuts
Makes 1 Dozen
6 Perfect Boiled Eggs
1/4 Cup Tart Mayonnaise (Kraft or Dukes)
1/2 Teaspoon White Vinegar
1 Tablespoon White Vinegar
1/8 Teaspoon Salt
1/4 Teaspoon Ground White Pepper
1/8 Teaspoon Yellow Mustard
2 Medium cucumbers
2 tablespoons Capers – Drained
1 Medium Mixing Bowl
1 Large Zipper Bag
- Make 3 even cuts across the side of the egg to give you 3 equal rings of egg white
- Pop out the cooked yolks into a bowl
- Carefully rinse off the whites under running water and drop into a small bowl with 2 cups of cold water and 1 Tablespoon of vinegar. Let sit for 15 minutes.
- Dry on a paper towel until time for filling
- In the bowl with the egg yolks – add the 1/2 teaspoon vinegar ,salt, pepper and mayonnaise.
- Mix well with the spatula, scraping the sides and smashing the yolks to make sure everything is smooth and homogeneous
- Transfer all the yolk mix to the zipper bag
- Cut off one small corner of the bag with a pair of scissors – about 1/4″
- Squeeze all the filling to the cut corner and pipe in the filling until it mounds up to a rounded dome.
- Cut the cucumber into 1/4″ rounds and place each filled egg on top of a round
- Garnish with three capers on each
Come back tomorrow – We’ll be doing:
Chicken with Balsamic Figs
Quinoa with Apricots and Currants
Marinated Grilled Vegetable Salad
See you then!