Thread: Outside the work or a couch?

On Fri, 14 Nov 2008 17:19:31 -0800, Joseph Littleshoes
<[email protected]> wrote:

>JL

Who are you trying to impress? Yourself?

On Fri 14 Nov 2008 06:19:31p, Joseph Littleshoes told us...

> Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom "Are you being served?"
>
> Tartlets Marly seems interesting but its too late to think of altering
> the basic recipe.
>
> Tartlets Marly
> ----------------------
>
> Prepare some deep tartlet cases and coat the insides with a thin layer
> of fine game sausage [forcemeat],
> Fill them with thin small slices of cooked breast of pheasant and
> truffle mixed with pheasant flavored salmis sauce. Cover with a layer
> of the same sausage and place in the oven for a few minutes to cook;
> serve from a cloth [serviette.]
>
> And i don't have pheasant or truffles handy. Though a fine chicken and
> shrimp sausage, with slices of chicken, perhaps a butter, garlic,
> shallots, mushroom & wine sauce...
>
> The hor's d'oevure recipes are small meals in themselves, the canapes
> are just settings for a flavored butter or other small bit of something.
> What's that term "amuse bouche"?
>
> Several small bowels of compound butters & various breads?

You had me salivating there, Joseph, until you got to “bowels”.

> *sigh* oh well i can dream....at least this year my regular bowl of
> olives will be marinated & from the local Italian deli rather than a can
> to be accompanied by the ubiquitous celery & carrot sticks, 'cocktail'
> bread, cheese, fruit & wine. I do have an Escoffier recipe for
> marinated radishes.....i wonder if i could do a radish rose & then
> marinate it? hmmmm....come to think of it some daikon & hearts of palm,
> thinly sliced might be nice.

A radish rose will open more if you marinate it or soak it in ice water.

> With a little editing this canapes a la danoise might be doable
>
> Canapes a la Danoise
> ---------------------------------
>
> Heat a slice of brown bread cut to the usual size, coat it with a layer
> of Horseradish Butter and cover this with strips of smoked salmon.
> --
>
> The unedited version has the salmon layered alternately with thin strips
> of herring fillets marinated in white wine and lines of caviare.
> --
> JL
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/14(XIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 5dys 4hrs 55mins 58secs
************************************************** **********************
Insert inevitable trivial witticism of your choice.
************************************************** **********************

In article <b1613$491e23dd$4396ff29$[email protected]>,
Joseph Littleshoes <[email protected]> wrote:

> Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom "Are you being served?"

How 'bout some of them grape jelly meatballs I hear so much about?

leo

Wayne Boatwright wrote:
> On Fri 14 Nov 2008 06:19:31p, Joseph Littleshoes told us...
>
>
>>Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
>>after the soup rather than before the meal, but i am a bit bored with
>>deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>>repetitive, now pates Mazarine? a small pastry case filled with a
>>druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>>since i heard them referenced on the BBC sitcom "Are you being served?"
>>
>>Tartlets Marly seems interesting but its too late to think of altering
>>the basic recipe.
>>
>>Tartlets Marly
>>----------------------
>>
>>Prepare some deep tartlet cases and coat the insides with a thin layer
>>of fine game sausage [forcemeat],
>>Fill them with thin small slices of cooked breast of pheasant and
>>truffle mixed with pheasant flavored salmis sauce. Cover with a layer
>>of the same sausage and place in the oven for a few minutes to cook;
>>serve from a cloth [serviette.]
>>
>>And i don't have pheasant or truffles handy. Though a fine chicken and
>>shrimp sausage, with slices of chicken, perhaps a butter, garlic,
>>shallots, mushroom & wine sauce...
>>
>>The hor's d'oevure recipes are small meals in themselves, the canapes
>>are just settings for a flavored butter or other small bit of something.
>> What's that term "amuse bouche"?
>>
>>Several small bowels of compound butters & various breads?
>
>
> You had me salivating there, Joseph, until you got to �bowels�.

*sigh* and its not the first time i have made that error
--
JL
>
>
>>*sigh* oh well i can dream....at least this year my regular bowl of
>>olives will be marinated & from the local Italian deli rather than a can
>>to be accompanied by the ubiquitous celery & carrot sticks, 'cocktail'
>>bread, cheese, fruit & wine. I do have an Escoffier recipe for
>>marinated radishes.....i wonder if i could do a radish rose & then
>>marinate it? hmmmm....come to think of it some daikon & hearts of palm,
>>thinly sliced might be nice.
>
>
> A radish rose will open more if you marinate it or soak it in ice water.
>
>
>>With a little editing this canapes a la danoise might be doable
>>
>>Canapes a la Danoise
>>---------------------------------
>>
>>Heat a slice of brown bread cut to the usual size, coat it with a layer
>>of Horseradish Butter and cover this with strips of smoked salmon.
>>--
>>
>>The unedited version has the salmon layered alternately with thin strips
>>of herring fillets marinated in white wine and lines of caviare.
>>--
>>JL
>>
>>
>
>
>
>

"Mr. Bill" <[email protected]> ha scritto nel messaggio
Joseph Littleshoes> wrote:
>
>>JL
>
> Who are you trying to impress? Yourself?

People who try to embrrass everyone into living at a mediocre level that
they personally can cope with deserve what they end up with. That would be
friends incapable of nothing but the mediocre.

Leonard Blaisdell wrote:
> In article <b1613$491e23dd$4396ff29$[email protected]>,
> Joseph Littleshoes <[email protected]> wrote:
>
>> Hor's d'oeuvre or canapes? perhaps entree volantes? technically
>> served after the soup rather than before the meal, but i am a bit
>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
>> filled with a druxelles? Dollop of cheese on top? i've wanted to
>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
>> "Are you being served?"
>
> How 'bout some of them grape jelly meatballs I hear so much about?
>
> leo


Yeah, where's Nancy Young when we need her? <giggling>

Jill

jmcquown wrote:
> Leonard Blaisdell wrote:

>> Joseph Littleshoes <[email protected]> wrote:
>>
>>> Hor's d'oeuvre or canapes? perhaps entree volantes? technically
>>> served after the soup rather than before the meal, but i am a bit
>>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
>>> filled with a druxelles? Dollop of cheese on top? i've wanted to
>>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
>>> "Are you being served?"
>>
>> How 'bout some of them grape jelly meatballs I hear so much about?

> Yeah, where's Nancy Young when we need her? <giggling>

I'm busy giving leo The Look.

nancy

On 2008-11-15, Mr Bill <[email protected]> wrote:

> Who are you trying to impress? Yourself?

Who are you trying to embarrass? Yourself?

Joseph is a longtime regular and this is what he cooks/eats. Relax and pay
attention and you might learn something from him.

nb

On Nov 14, 5:19*pm, Joseph Littleshoes <jpsti...@isp.com> wrote:
> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom *"Are you being served?"
>
<sniip>
> Heat a slice of brown bread cut to the usual size, coat it with a layer
> of Horseradish Butter and cover this with strips *of smoked salmon.
> --
>
> The unedited version has the salmon layered alternately with thin strips
> of herring fillets marinated in white wine and lines of caviare.
> --
> JL

Missed the OP, so I am replying via Google. My husband's family isn't
the adventurous foodie type, so we'll have ethnic food for hor's
d'oeuvres and side dishes ... but it will be *their* ethnic food.
LOL!

The thought of compound butter peaked my interest. Do you have any
fairly mainstream compound butter recipes (that would be good for
slathering on biscuits or rolls) to post?

BTW: Stuffed mushrooms still sound great to me!

TIA
sf
```````

On Sat 15 Nov 2008 10:48:59a, sf told us...

> On Nov 14, 5:19*pm, Joseph Littleshoes <jpsti...@isp.com> wrote:
>> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically served
>> after the soup rather than before the meal, but i am a bit bored with
>> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>> repetitive, now pates Mazarine? a small pastry case filled with a
>> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>> since i heard them referenced on the BBC sitcom *"Are you being served?
> "
>>
> <sniip>
>> Heat a slice of brown bread cut to the usual size, coat it with a layer
>> of Horseradish Butter and cover this with strips *of smoked salmon.
>> --
>>
>> The unedited version has the salmon layered alternately with thin strips
>> of herring fillets marinated in white wine and lines of caviare.
>> --
>> JL
>
> Missed the OP, so I am replying via Google. My husband's family isn't
> the adventurous foodie type, so we'll have ethnic food for hor's
> d'oeuvres and side dishes ... but it will be *their* ethnic food.
> LOL!
>
> The thought of compound butter peaked my interest. Do you have any
> fairly mainstream compound butter recipes (that would be good for
> slathering on biscuits or rolls) to post?
>
> BTW: Stuffed mushrooms still sound great to me!
>
> TIA
> sf

A mixture of butter and honey whipped together is dynamite on hot biscuits.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 13hrs
************************************************** **********************
I go to bed early; my favorite dream comes on at nine. --George Carlin
************************************************** **********************

On 2008-11-15, Wayne Boatwright <[email protected]> wrote:

> A mixture of butter and honey whipped together is dynamite on hot biscuits.

Wasn't Spun Honey a commercial version of the same combo? I used to buy it
till it got too pricey.

nb

On Nov 15, 8:10*am, "Nancy Young" <rjynly...@comcast.net> wrote:
> jmcquown wrote:
> > Leonard Blaisdell wrote:
> >> Joseph Littleshoes <jpsti...@isp.com> wrote:
>
> >>> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically
> >>> served after the soup rather than before the meal, but i am a bit
> >>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
> >>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
> >>> filled with a druxelles? Dollop of cheese on top? i've wanted to
> >>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
> >>> "Are you being served?"
>
> >> How 'bout some of them grape jelly meatballs I hear so much about?
> > Yeah, where's Nancy Young when we need her? <giggling>
>
> I'm busy giving leo The Look. *
>
> nancy

===========================
Boldly I stand and cheer for Grape Jelly Meatballs:

1 bottle cocktail sauce (as for shrimp)
1 small jar grape jelly
1 lb package frozen meatballs (Hormel or Armour)

Nuke your balls, Heat your jelly and sauce.
Add meatballs to sauce. Serve over buttered noodles.

Not just for canapes anymore!

Lynn in Fargo
(flame on!)

On Sat 15 Nov 2008 11:13:01a, notbob told us...

> On 2008-11-15, Wayne Boatwright <[email protected]> wrote:
>
>> A mixture of butter and honey whipped together is dynamite on hot
>> biscuits.
>
> Wasn't Spun Honey a commercial version of the same combo? I used to buy
> it till it got too pricey.
>
> nb
>

Yes, it was, but I think a tad less butter. Mom always made it at home.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 12hrs 44mins
************************************************** **********************
'We love you too! Say 'Hi' to Mom for us!' - Dot
************************************************** **********************

On 2008-11-15, Wayne Boatwright <[email protected]> wrote:

> Yes, it was, but I think a tad less butter. Mom always made it at home.

The one I made at home was mixing honey and peanut butter. No jelly.

nb

On Sat 15 Nov 2008 11:27:40a, notbob told us...

> On 2008-11-15, Wayne Boatwright <[email protected]> wrote:
>
>> Yes, it was, but I think a tad less butter. Mom always made it at home.
>
> The one I made at home was mixing honey and peanut butter. No jelly.
>
> nb
>

IIRC, mom used to use a hand mixer to whip the butter while slowly
drizzling in the honey until it reached the point she liked. She’d pack it
into a crock and refrigerate it. It was nicely spreadable chilled, and
melted nicely onto the biscuits. While I love peanut butter, I’m not a fan
of it actually mixed with anything. I like it spread on bread, then adding
a layer of preserves. Never tried it with honey.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 12hrs 31mins
************************************************** **********************
Architecture is the art of how to waste space. --Philip Johnson
************************************************** **********************

On Sat, 15 Nov 2008 18:32:37 GMT, Wayne Boatwright
<[email protected]> wrote:

>IIRC, mom used to use a hand mixer to whip the butter while slowly
>drizzling in the honey until it reached the point she liked.

Perfect! I'll do that. It's a combo that's not too weird for my
inlaws.... so they'll try it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 15 Nov 2008 12:00:48p, sf told us...

> On Sat, 15 Nov 2008 18:32:37 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>IIRC, mom used to use a hand mixer to whip the butter while slowly
>>drizzling in the honey until it reached the point she liked.
>
> Perfect! I'll do that. It's a combo that's not too weird for my
> inlaws.... so they'll try it.
>
>

Most people do like it. Enjoy!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 11hrs 53mins
************************************************** **********************
'My upbringing is filled with inconsistent messages.' -- Calvin
************************************************** **********************

notbob wrote:
> On 2008-11-15, Wayne Boatwright <[email protected]> wrote:
>
>
>>A mixture of butter and honey whipped together is dynamite on hot biscuits.
>
>
> Wasn't Spun Honey a commercial version of the same combo? I used to buy it
> till it got too pricey.
>
> nb

Add a nice dollop of mustard to that honey butter and ill bring the
biscuits
--
JL

Lynn from Fargo wrote:

> On Nov 15, 8:10�am, "Nancy Young" <rjynly...@comcast.net> wrote:
>
>>jmcquown wrote:
>>
>>>Leonard Blaisdell wrote:
>>>
>>>>Joseph Littleshoes <jpsti...@isp.com> wrote:
>>
>>>>>Hor's d'oeuvre or canapes? �perhaps entree volantes? technically
>>>>>served after the soup rather than before the meal, but i am a bit
>>>>>bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>>>>>mushrooms seem repetitive, now pates Mazarine? a small pastry case
>>>>>filled with a druxelles? Dollop of cheese on top? i've wanted to
>>>>>make 'rissoles' ever since i heard them referenced on the BBC sitcom
>>>>>"Are you being served?"
>>
>>>>How 'bout some of them grape jelly meatballs I hear so much about?
>>>
>>>Yeah, where's Nancy Young when we need her? <giggling>
>>
>>I'm busy giving leo The Look. �
>>
>>nancy
>
>
> ===========================
> Boldly I stand and cheer for Grape Jelly Meatballs:
>
> 1 bottle cocktail sauce (as for shrimp)
> 1 small jar grape jelly
> 1 lb package frozen meatballs (Hormel or Armour)
>
> Nuke your balls, Heat your jelly and sauce.
> Add meatballs to sauce. Serve over buttered noodles.
>
> Not just for canapes anymore!
>
> Lynn in Fargo
> (flame on!)

Beef in plum sauce is a favorite around here. Local Chinese place makes
a very nice version.
--
JL