Recipezaar: Course,Appetizers,Cuisine,French recipes

Passaladiere

Thu, 20 Nov 2008 23:40:16 -0500

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh. -- posted by Patti599

Mint Zinfandel Sorbet

Tue, 25 Nov 2008 01:03:07 -0500

Another unique and sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Riesling Sorbet

Tue, 25 Nov 2008 01:03:44 -0500

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Brie Cherry Pastry Cups

Tue, 02 Dec 2008 00:53:15 -0500

These appetizers are almost like a dessert. Recipe is from Taste of Home. -- posted by Lainey6605

Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Tue, 02 Dec 2008 01:15:55 -0500

Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels. -- posted by -GEORGE-

Spicy Bacon Cheddar Butterflies

Wed, 03 Dec 2008 23:03:57 -0500

From Every Day with Rachael Ray December-January 2009. Totally easy. I'm so making this for the hubby! -- posted by dicentra

Four Seasons Oysters in Champagne Velouté

Mon, 29 Dec 2008 20:40:45 -0500

This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock. -- posted by Dan-Amer #1

Gougeres

Thu, 01 Jan 2009 14:58:11 -0500

From David Lebovitz' blog. Do not use extra-large or jumbo eggs, as there will be too much moisture and the puffs will deflate. Any hard, crumbly or gratable cheese will work; Lebovitz recommends using about 1/3 Parmigiano or Pecorino, which makes the tops crackly-brown. Be sure all your ingredients are ready to go before starting; if you're still grating the cheese when the water is hot, you will lose too much water. -- posted by DrGaellon

Stuffed Roast Tomatoes

Fri, 02 Jan 2009 23:30:52 -0500

This simple and tasty appetizer from Jean-Christophe Novelli combines a stuffing of beef, garlic and chilli with a luscious topping of melted cheese. -- posted by English_Rose

Tapenade

Mon, 05 Jan 2009 23:54:59 -0500

A recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled fish. Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 8oz pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on fish fillets or grilled meat. It keeps for ages in the fridge. -- posted by English_Rose

Parmesan Flan With Tomatoes & Basil (Cooking Light)

Wed, 07 Jan 2009 20:07:35 -0500

This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008). -- posted by blucoat

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Scallops in Champagne

Sun, 11 Jan 2009 12:43:47 -0500

Enjoy piping hot, sprinkled with chives. -- posted by English_Rose

Quick and Easy Chicken Liver Pate

Fri, 23 Jan 2009 17:30:44 -0500

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington! -- posted by Axe

Onion Tart

Tue, 27 Jan 2009 02:06:14 -0500

Lovely veggie appetizer. Serve with salad. -- posted by English_Rose

Duck Rillette

Fri, 06 Feb 2009 15:07:46 -0500

A rillette is like a coarse pate, really it's a terrine of shredded meat . This is a Gordon Ramsay recipe for the Sunday Times. Delicious spread thickly on bread. A gorgeous start to any meal. You can substitute goose fat for the duck fat if needs be. The reason the original fat is discarded and fresh fat used to seal is because the original fat becomes very salty. Takes some time to make, but it's well worth it! Please note that the prep time does not include the time resting the duck in the fridge. -- posted by Ferng

Chicken Liver Pate

Fri, 06 Feb 2009 15:36:18 -0500

This is a quick, easy and delicious pate. I would recommend making it a few hours before consumption- it doesn't take too long! -- posted by Ferng

Chicken Cordon Bleu Nuggets

Mon, 09 Feb 2009 11:42:16 -0500

This recipe is from Rachael Ray. My kids loved them. It can be served as dinner or an appetizer. -- posted by Lainey6605

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Chicken Liver Parfaits

Mon, 23 Feb 2009 13:39:07 -0500

A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche. -- posted by English_Rose

Auld Alliance: Scotch Whisky & French Roquefort Pate

Wed, 25 Feb 2009 12:12:05 -0500

This original simple cheese cream from the historic Overscaig B&B in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury. From "A Feast of Scotland" by Janet Warren. 'The Auld Alliance' refers to a series of friendship treaties between Scotland and France, first signed in 1295. -- posted by BecR

Tomates à La Provençale

Thu, 26 Feb 2009 12:20:32 -0500

Learned this one from friends of friends in the southwest of France: May, 2008 -- posted by Cass*

Tomato-Basil and Mozzarella Cake Salé

Thu, 26 Feb 2009 12:21:13 -0500

Learned this one in the southwest of France where savory cakes are served as appetizers. -- posted by Cass*

Goat Cheese, Scallion & Parsley Soufflés

Sun, 01 Mar 2009 18:07:06 -0500

These soufflés may take a while to perfect but once mastered, they'll be a appetizer you return to time and again. You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them. Serves four as a light main or 6 as an appetizer. -- posted by English_Rose

Pommes Chef Anne

Tue, 03 Mar 2009 00:44:07 -0500

This is from Anne Burrell on Food Network. I saw this on her show Secrets of a Restaurant Chef and I made it. It is fun to make and tastes so good with the parmesan cheese!! I like that it uses olive oil instead of the butter used in the traditional Pommes Anna. -- posted by Little Debbie

Classic Gougeres

Fri, 06 Mar 2009 17:22:56 -0500

Published in Bon Appetit April 2009. -- posted by Queen Dana

Big John's Creamy Mussels Marinière

Fri, 06 Mar 2009 17:45:42 -0500

Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce -- posted by Big John

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Mushroom and Sherry Pate With Homemade Melba Toast

Mon, 16 Mar 2009 15:54:26 -0400

Entered for safe-keeping. From Nicola Hill's "The Mushroom Cookbook", received in February 2009 Cookbook Swap. You can cheat by buying Melba toast at the grocery store. -- posted by KateL

Apple Frutours (Dumplings)

Thu, 19 Mar 2009 00:34:48 -0400

Modernly, beer-batter fried apple slices seem like something one might find at a state fair, but in the middle ages this recipe was found in the cookbooks of the nobility. -- posted by Wylder

Cauliflower and Parmesan Soup

Thu, 19 Mar 2009 16:15:46 -0400

Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the faux-potato in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI! -- posted by Ashlin

Snails Bourgugnonne/Escargots a La Bourguignonne

Sat, 21 Mar 2009 02:34:04 -0400

I reviewed this Recipe #319778 wanting it lower in cholesterol adding more veggies for better health.Olive oil is high in monounsaturated fats and antioxidants. Don't get me wrong these are still fattening but delish and healthier then all butter. I bought the Canned French escargots with empty shells for serving, in a speciality store. If using mushroom caps you can pre-cook a couple minutes for softer mushrooms or if you like them raw to firm stuff then cook. A May celebration "Aplec del Caragol" (the Snail Festival) The Aplec festival is now well-known throughout Spain and the rest of Europe, and has even been sistered with other festivals. -- posted by ~Rita~

Lescargot Bourguignon (Snails):

Wed, 25 Mar 2009 12:02:26 -0400

This is a WONDERFUL appetizer, especially when you want to put on a splash and impress your dinner guests. Dont confuse these snails with the slugs you find in your garden. These type of snails are raised on snail farms and are absolutely delicious and safe to eat. Most supermarkets carry them in cans and also carry the empty shells that you use over and over again. For each person you will need oven proof snail serving plates, escargot tongs, and escargot forks (or cocktail forks), which can all be purchased at a gourmet shop. You will serve 6 snails per person. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Goat Cheese and Tart Apple on French Bread Appetizer

Sun, 05 Apr 2009 02:24:27 -0400

Very simple appetizer with a gormet feel. The tart apples and the goat cheese go together very well. Your guests will come back for seconds! I got this recipe from my "France Monthly" newsletter. -- posted by Wish I Could Cook

Tomates Farcies D'oeuf (Egg-Stuffed Tomato W/Herb Mayo - France)

Thu, 16 Apr 2009 14:47:44 -0400

This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is everything you want a recipe to be. In my view that's ingredient & budget-friendly, a make-ahead quick-fix, low-cal & low-fat, a colorful & attractive presentation + amazing versatility. Altho I could only enter it in 2 categories, versatility is its biggest bonus as it works as a cold starter, salad course, side-dish to a meat or seafood entree served w/a starch, light lunch w/creative additions & can also be used to garnish a variety of appy platters or the like. Per the intro, "This simple dish is just the kind of thing you might find in charcuteries all over France." (Time does not include hard-boiling & cooling the eggs) *Enjoy* ! -- posted by twissis

Pepper Cheese & Chive Gougere

Sat, 18 Apr 2009 16:59:06 -0400

Gougere (goo-zhair) is a cheese-flavored cream puff pastry that can be served hot or cold. Recipe is from Land O Lakes. -- posted by Lainey6605

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Roasted Zucchini Provençal

Tue, 21 Apr 2009 10:24:02 -0400

When zucchinis are on sale and you don't know what to do with them, this is the perfect recipe. You can put it on toasted french bread and eat it as an appetizer or snack. Instead of the fresh herbs you can use a herbes de provence mix if you already have it at home. -- posted by *Bellinda*

Pears With Roquefort and Sauternes Syrup

Wed, 22 Apr 2009 00:38:55 -0400

A recipe by Kerry Saretsky, as published at Serious Eats. This can be lunch, an appetizer, dessert, or a cheese course. You could substitute Stilton or Gorgonzola for the Roquefort for a different flavor. The pears should be perfectly ripe, neither too hard nor too soft, and absolutely sweet. Any variety will do, as long as it meets those criteria. Since the Sauternes is cooked, it need not be a very expensive bottle (it can be pricy). -- posted by DrGaellon

Gourmet Cheese Puffs

Thu, 23 Apr 2009 01:40:55 -0400

These are great appetizers and go especially well with the red Burgundian wines. -- posted by Ashley Lopez

Provençal Artichoke Ragout (Artichauts à La Barigo

Thu, 23 Apr 2009 16:07:44 -0400

This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water. -- posted by blucoat

Red Bell Pepper Pork Boulettes (Meatballs)

Tue, 05 May 2009 01:09:48 -0400

The original recipe came from my DD's culinary school education packet, however she reworked it to her taste. She served it at home with a creamy sauce served on a bed of homemade pasta. Our family loved them plain right out of the refrigerator. The recipe makes 24 one inch balls, but you may want to double it and freeze the extras. -- posted by Acadia

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Onion and Brie Tidbits

Sun, 17 May 2009 02:54:08 -0400

very simple and so addictive! came up with this for a tea party and it's worth the indulgence of cheese wrapped in puff pastry! -- posted by spiritussancto

Sea Scallops & Baby Fennel Provençal

Sun, 17 May 2009 15:38:33 -0400

From figsbaywine.blogspot.com Originally called for "1 good-sized glass white wine" but wrote it as 1 cup. Serves 2 as a main course or 4 as an appetizer. -- posted by ThatSouthernBelle

Escargots De Bourgogne

Mon, 18 May 2009 14:35:57 -0400

French Cuisine. From www.justfrance.org Serve as appetizer. -- posted by daisygrl64

Brie Cheese Appetizer (France)

Mon, 18 May 2009 15:12:20 -0400

This recipe was found on the internet at allrecipes.com. I was particularly intrigued with the use of puff pastry in it! -- posted by Sydney Mike

Garlic and Herb Cream Cheese (France)

Mon, 18 May 2009 15:26:52 -0400

This recipe comes from the internet & was found on allrecipes.com. Preparation time does not include the 8 hours or so for the mixture to chill. -- posted by Sydney Mike

Buckwheat Crepes

Tue, 19 May 2009 01:58:42 -0400

DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. Thes crepes are a common snack food in Brittany. They can be filled with almost anything savory. The batter should be allowed to sit for an hour before cooking but if you didn't plan ahead or just don't have time you could skip the resting period. The cooking time includes the 1 hour resting time. -- posted by Dreamer in Ontario

Teeny Tiny Tuna Melts

Tue, 19 May 2009 17:34:01 -0400

Great for parties or the family to munch on! Easy too! Yum! Got this from a box of Ritz whole wheat crackers. -- posted by Sharon123

Sweet Nutty Brie

Tue, 19 May 2009 17:55:03 -0400

From Joan of Arc; posted for ZWT 5. I have made this before and it is decadent! -- posted by alligirl

Pink Champagne & Cream Fondue

Wed, 20 May 2009 01:44:13 -0400

Eating fondue ialways feels like a party and this recipe is especially festive, particularly if you serve glasses of pink champagne with it. -- posted by CaliforniaJan

Coquilles St. Jacques

Wed, 20 May 2009 02:23:48 -0400

This recipe comes from the "Big Book of Appetizers" cookbook. If you are lucky enough to have some scallop shells (think garage sale!) they make the best presentation of the tender briny scallops in rich cream sauce served in the beautiful shells. If you haven't seen scallop shells at a garage sale lately, any gratin dishes or ramekins will work just fine. Posted for ZWT5. -- posted by TxGriffLover

Spicy Cheese Rounds

Wed, 20 May 2009 15:14:11 -0400

These cheese rounds, a little zippy from the cayenne pepper. Posted for ZWT 5. -- posted by Jamilah's Kitchen

Savory Palmiers

Fri, 22 May 2009 02:14:17 -0400

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa. -- posted by LifeIsGood

Herbed Chevre Spread

Sat, 23 May 2009 18:13:23 -0400

A simple and tasty soft cheese and herb spread. Serve with crusty bread. This cheese can be presented formed into a ball and rolled into toasted walnuts or almonds, or packed into a dish and drizzled with olive oil. -- posted by Katzen

Left Bank Tapenade Appetizer

Sat, 23 May 2009 18:20:57 -0400

This is served in a charming restaurant on Paris' Left Bank... simple but elegant. -- posted by Katzen

French Onion Tartlets

Mon, 25 May 2009 11:31:17 -0400

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 -- posted by Sharon123

Twisted Chicken Wellington

Tue, 02 Jun 2009 16:46:31 -0400

This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken and just mix everything to gether about half way through and have found that not only is it much easier but also IMHO better. Due to running out of puff pastry I have aso found that this recipe is very good stuffed into egg roll wrappers. Cooking and Prep time is a rough estimate. -- posted by heres_johnni

Karen's Smooth French Milk Mussels

Sun, 07 Jun 2009 22:30:48 -0400

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;) -- posted by ~Rita~

Camembert and Walnut Pate

Mon, 08 Jun 2009 01:56:59 -0400

Published in Bon Appetit, May 1994. If the Camembert is very strong, increase the amount of cream cheese to taste. Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips. -- posted by swissms

Take a Big Bite French Onion Dip

Sun, 14 Jun 2009 19:56:34 -0400

This is made with sweet onion, cooked until they carmalize and mixed with sour cream and mayo. Good stuff! Recipe courtesy Guy Fieri for Food Network Magazine. -- posted by Sharon123

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Salmon Tartare on Potato Crisps

Sun, 12 Jul 2009 10:03:57 -0400

This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York's Aquagrill restaurant. The ingredients include a combination of capers, red onion, and dijon mustard, which give the dish an assertive kick. This recipe was found in Saveur Magazine, Issue #112; chilling time of 30 minutes was not included. -- posted by Manami

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Sun, 26 Jul 2009 10:12:12 -0400

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour. -- posted by French Tart

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

Ham, Dijon and Cornichon Canapes With Fresh Thyme

Fri, 31 Jul 2009 14:32:08 -0400

Tasty toast triangles of classic French ham with sweet butter, accented with a hint of Dijon, cornichons and fresh thyme. Adapted from a Francine Segan recipe from one of her cookbooks. -- posted by BecR

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Tue, 18 Aug 2009 17:19:17 -0400

This recipe with the very long name was submitted to "Bach for More" by a member of the French family of de Broglie, among whose members has been a very famous physicist. This preparation of the dish is a Bordeaux one. -- posted by Dan-Amer #1

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Kellymac's French Onion Soup

Mon, 24 Aug 2009 02:01:13 -0400

I came up with this recipe because I couldn't find one that had all of the flavors I was looking for. I think the result is pretty delicious and the people I have served it to, all french onion soup elitists, have declared it one of the best they have had. I hope you will give it a shot! -- posted by KellyMac6

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

Mon, 24 Aug 2009 11:23:07 -0400

Jacques Pepin -- posted by Brookelynne26

Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Mon, 31 Aug 2009 11:20:10 -0400

Tartlettes de Tomates. Published in Bon Appetit, May 1999. -- posted by swissms

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Oven-Fried Fingerling Potatoes

Fri, 25 Sep 2009 01:17:38 -0400

I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family! -- posted by nsomniak6

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit -- posted by GingerlyJ

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Mon, 12 Oct 2009 17:56:21 -0400

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! -- posted by Wish I Could Cook

Fondue of the Apocalypse

Mon, 19 Oct 2009 13:36:34 -0400

A smoky, earthy fondue, created for one of my movie watching, wine and cheese parties. -- posted by Blayke Humphrey

Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Wed, 21 Oct 2009 12:29:40 -0400

Originally called "All Pink Verrine For a Better Life Verrine toute rose pour une vie meilleure" This would be so lovely for a girl's baby shower or for a wedding... or any summertime party. I got it from here - you must look at how gorgeous the pictures are! http://www.latartinegourmande.com/2007/05/27/all-pink-verrine-for-a-better-life-verrine-toute-rose-pour-une-vie-meilleure/ -- posted by ThatSouthernBelle

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Herb and Peppercorn Goat Cheese

Fri, 30 Oct 2009 17:29:49 -0400

From Beatrice Peltre's food blog: latartinegourmande.com -- posted by ThatSouthernBelle

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Thu, 05 Nov 2009 02:02:44 -0500

Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila! -- posted by BecR

Truffled Wild Mushroom & Three-Cheese Macaroni/Pasta

Wed, 18 Nov 2009 01:07:10 -0500

Extremely decadent! Use shaved truffles if you want to splurge, but truffle oil will suffice! (be very wary of a "budget" source on truffles...food poisoning usually follows!) Can be an appetizer or main dish...i recommend the latter : ) I've also done with fettuccine and shells! -- posted by GoldsmithLissa

Mushroom Terrine

Mon, 23 Nov 2009 15:27:10 -0500

From the French Elle Magazine, Arielle Dombasle's grandmother's recipe. Make in a loaf pan or terrine, cut in slices or cubes. Good hot, cold or room temp. Only 4 ingredients. -- posted by Kasha

Coquilles St. Jacques

Tue, 24 Nov 2009 02:28:00 -0500

With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor. -- posted by Claudia Wey

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

James Beard's Pate De Campagne Provencale

Sun, 13 Dec 2009 09:30:01 -0500

A classic recipe I came across in NOLA's recipe archive. Perfect for holiday entertaining. Needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be hard to resist since it will make your home smell so good. -- posted by Buster's friend

Mixed Steak Tartare, Chatam Restaurant, Hollywood

Mon, 14 Dec 2009 01:20:04 -0500

This recipe is from Chatam Restaurant in Hollywood, a favorite of the stars you the past. I will not touch steak tartare, as I am afraid of both raw meat and uncooked egg yolks, but the latter can be remedied by the use of pasteurized ones. This is from Carole Andersen Travis' "Star Food". and gives 16 appetizer servings. This is very high in protein, as you would imagine. BE SURE ROUND STEAK IS FREE OF BOTH FAT AND SINEW! A funny story-My friend Lynn Hyndman, who is a vegetarian in her daily life in Chicago, only eats meat when she is in Europe. On one occasion several years ago when we were lunching at Le Train Bleu in Paris she ordered steak tartare. Well, they brought her a serving large enough for at least 6 persons, and she ate all of it! -- posted by Dan-Amer #1

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Summer Squash and Fennel Galette

Mon, 04 Jan 2010 10:39:47 -0500

From the rustic hand-shaped, herbed crust to the wonderful savory filling, this free form tart will please even the "pickiest" guests. Chosen as one of "The Best Recipes of 2009" by the Atlanta Journal Constitution, you can serve this as an entree with a salad to feed 4, or slice it into smaller appetizer wedges for 8. Enjoy! -- posted by ninja

Prosciutto & Blue Cheese Appetizer Spoons

Fri, 08 Jan 2010 15:09:54 -0500

Appetizer recipe to be served in Chinese soup spoons. Caramelized shallots, blue cheese and Prosciutto... Perfect flavor combination! Original recipe here: http://frenchcookingfordummies.com/2009/prosciutto-blue-cheese-appetizer-spoons/ -- posted by French Cooking for Dummies

Wild Mushroom Pate

Tue, 19 Jan 2010 07:20:55 -0500

ADD 3-4 hrs chill time.... From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Chardonnay or Pinot Gris Serve on bruschetta, with pita chips, or fresh veggies. Garnish with fresh thyme. I like to increase the garlic and black pepper! -- posted by GoldsmithLissa

French Gougères (French Cheese Puffs)

Tue, 19 Jan 2010 16:12:46 -0500

Gougères originated in the Burgundy region of France. These rather hearty hors d'oeuvres are delicious with a nice glass of red wine! -- posted by D. Todd Miller

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR

Baked Olives With Orange & Bay

Thu, 28 Jan 2010 10:28:15 -0500

A delicious French-inspired appetizer. -- posted by English_Rose

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Recipezaar: Course,Appetizers,Cuisine,French recipes

Passaladiere

Mint Zinfandel Sorbet

Riesling Sorbet

Brie Cherry Pastry Cups

Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Spicy Bacon Cheddar Butterflies

Four Seasons Oysters in Champagne Velouté

Gougeres

Stuffed Roast Tomatoes

Tapenade

Parmesan Flan With Tomatoes & Basil (Cooking Light)

Quick Pate'

Scallops in Champagne

Quick and Easy Chicken Liver Pate

Onion Tart

Duck Rillette

Chicken Liver Pate

Chicken Cordon Bleu Nuggets

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Chicken Liver Parfaits

Auld Alliance: Scotch Whisky & French Roquefort Pate

Tomates à La Provençale

Tomato-Basil and Mozzarella Cake Salé

Goat Cheese, Scallion & Parsley Soufflés

Pommes Chef Anne

Classic Gougeres

Big John's Creamy Mussels Marinière

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Mushroom and Sherry Pate With Homemade Melba Toast

Apple Frutours (Dumplings)

Cauliflower and Parmesan Soup

Snails Bourgugnonne/Escargots a La Bourguignonne

Lescargot Bourguignon (Snails):

Goat Cheese and Tart Apple on French Bread Appetizer

Tomates Farcies D'oeuf (Egg-Stuffed Tomato W/Herb Mayo - France)

Pepper Cheese & Chive Gougere

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Roasted Zucchini Provençal

Pears With Roquefort and Sauternes Syrup

Gourmet Cheese Puffs

Provençal Artichoke Ragout (Artichauts à La Barigo

Red Bell Pepper Pork Boulettes (Meatballs)

Can-Can Canapés! Boursin Baguette Bruschetta

Onion and Brie Tidbits

Sea Scallops & Baby Fennel Provençal

Escargots De Bourgogne

Brie Cheese Appetizer (France)

Garlic and Herb Cream Cheese (France)

Buckwheat Crepes

Teeny Tiny Tuna Melts

Sweet Nutty Brie

Pink Champagne & Cream Fondue

Coquilles St. Jacques

Spicy Cheese Rounds

Savory Palmiers

Herbed Chevre Spread

Left Bank Tapenade Appetizer

French Onion Tartlets

Twisted Chicken Wellington

Karen's Smooth French Milk Mussels

Camembert and Walnut Pate

Take a Big Bite French Onion Dip

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Salmon Tartare on Potato Crisps

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Aioli Shrimp and Dill Canapes

Ham, Dijon and Cornichon Canapes With Fresh Thyme

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Perfect Homemade Mayonnaise (Julia Child)

Kellymac's French Onion Soup

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Oven-Fried Fingerling Potatoes

Shawn Michael's Ratatouille Tartlet

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Lescargot Bourguignon (Snails):