appetizer

How to begin a Christmas lunch or dinner and prepare the palate for the main courses? Here are two cold appetizers that will enhance your Christmas table and delight your guests.

 

Canapés with liver foam and honey

INGREDIENTS FOR 10

Veal liver    200 g
5 thin slices of white bread    150 g
Softened butter    100 g
White onion    20 g
Acacia honey    20 g
Evo oil    20 g
Brandy    20 g
White wine    20 g
Raisins    10 g
Fine salt    to taste
White pepper    to taste

WHAT YOU’LL NEED IN YOUR KITCKEN

Pastry bag
Tray

Follow These 4 Steps to Start

0f 4

Brown the onion in evo oil.

Add the thinly sliced liver, season with salt and white pepper. Wet with brandy and white wine and let it evaporate.

2 of 4

3 of 4

When cooked (about 5 minutes) blend and sieve everything with a little honey. Add the whipped butter and with the help of a pastry bag cover the canapés of toasted bread.

Over the pâté, drizzle a little honey and garnish with a raisin soaked in water. Arrange on trays with lace paper and serve.

4 of 4

The cook’s secrets

The liver with the most delicate taste is veal liver. The same crostino could be made with the liver of other animals such as pork, chicken, guinea fowl, rabbit, lamb etc. In this case, you could propose honeys with a stronger taste based on the aromas and flavors of the liver used.

Shrimps cocktail

INGREDIENTS FOR 10

For the cocktail:
Shrimps in brine    500 g
Julienned lettuce    100 g
Optional:
Chopped pistachios    20 g
Sweet paprika    to taste

 For the mayonnaise:
Sunflower oil    200 g
2 pasteurized egg yolks    40 g
Lemon juice    15 g
Mustard    5 g
Fine salt    to taste

For the cocktail sauce:
Mayonnaise    300 g
Ketchup    80 g
Cognac    25 g
3 drops of Worcester sauce

WHAT YOU’LL NEED IN YOUR KITCKEN

Planetary mixer
Cocktail cups

0f 4

In a planetary mixer, beat the egg yolks with the mustard and salt and then add the oil. Once the oil has been added, add the filtered lemon juice.

Add the ketchup, Cognac, and a few drops of Worcester sauce to the freshly prepared mayonnaise and mix well.

2 of 4

3 of 4

In a cocktail cup (cups similar to champagne cups that are placed on other cups filled with crushed ice) arrange a tuft of julienned lettuce. On it place a tablespoon of shrimp drained of its brine and squeezed slightly. Drizzle it with cocktail sauce. Garnish with a pinch of chopped pistachios and a sprinkling of sweet paprika. Serve.

The cook’s secrets

The mayonnaise should not overpower the taste of the other ingredients.
You can also put the recipe in single-dose porcelain spoons, or in glass or plastic cups.

shrimps

How Much Do You Know…?

Aspic is:

You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. And that’s it, I think (from the film Forrest Gump)