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Recipe Friday: Hors D'Oeuvres?? Don't Mind If I Do!!
Catersource
April 26, 2024
5 Min Read
Chefs Karen O'Connor and Chef Joanne Purnell shareed 20 of their newest and most popular tray passed hors d'oeuvres during Catersource + The Special Event 2024 (held this past February in Austin, TX). Check them out below!
Buttermilk Fried Chicken on Cheddar Biscuit Total
Yield: 1
Ingredients
1 ea. Buttermilk Fried Chicken (recipe below)
¼ Sriracha Aioli (recipe below)
1 g Red Cabbage and Green Apple Slaw (recipe below)
1 ea. Cheddar Biscuit (recipe below)
Ingredients for Cheddar Biscuit
Yield: 200 biscuits
1.6 kg Base Scone Mix (recipe below)
4 cups sour cream 4 cup
4 ea. eggs
1 ⅜ cup cheddar cheese
Ingredients for Base Scone Mix
Yield: 12.6 kg
7.56 kg all-purpose flour
432 g baking powder
27 g baking soda
450 g granulated sugar
108 g salt
4.086 kg cold butter, cubed
Method
Paddle all together in large mixer.
Ingredients for Buttermilk Fried Chicken
Yield: 150 each
4.5 kg boneless skinless chicken breast
Salt to taste
Pepper to taste
2 tsp cayenne pepper
¼ cup garlic
2 cups buttermilk
2 cups all-purpose flour
Method
Marinate chicken in salt, pepper, cayenne, garlic and buttermilk overnight.
Drain chicken and dredge in flour Fry at 350°
Ingredients for Red Cabbage and Green Apple Slaw
Yield: 1.75 kg
150 g carrots, julienned and peeled
600 g granny smith apples, julienned
1 kg red cabbage
Salt to taste
Pepper to taste
1 tsp granulated sugar
200 ml apple cider vinegar
10 ml sunflower oil
Method
Combine all slaw ingredients and season with sugar, salt, and pepper.
Ingredients for Sriracha Aioli
Yield: 1½ cups
1 ½ cup mayonnaise
2 T sriracha hot sauce
Method
Mix all ingredients together.
Carrot Nigiri
Ingredients for Crispy Rice Cake (Nigiri)
Yield: 4 cups
½ tsp chlorophyl
1 T ground Nori sheet ground
2 ½ cups water
½ cup rice wine vinegar
Salt to taste
Pepper to taste
2 cups sushi rice
Method
Add rice, chlorophyll, nori powder and water to a hotel pan. Cook in steamer for 25-30 minutes
Add sushi vinegar and salt/pepper to warm cooked rice
Pack rice into half insert about 1½ inch think. Place in fridge to set for a few hours or overnight
Cut into 1½ inch wide strips. Remove from pan; wrap and freeze for future use.
Cut into ¼ inch pieces to be pan seared
Ingredients for Vegan Smoked Salmon (Carrot Lox)
Yield: 100 g
110 g carrots, washed and peeled
1 ½ g Nori sheets
1 cup salt
Method
Preheat oven to 350°
Roll carrots in Nori sheets and place them in lots of salt. Place them on the baking sheet and bake for 30 minutes (turning occasionally - until soft). Allow to cool.
Rub the salt off and use a vegetable peeler to cut carrots into ribbons
Rip carrot ribbons into bite size pieces and place into smoked salmon marinade ingredients (marinade at most eight hours and not longer)
Ingredients for Vegan Wasabi Aioli
Yield: 50 g
44.444 g veganaise
4.762 g freshly ground wasabi
Salt to taste
Method
Mix everything together.
Ingredients for Coriander Caviar
Yield: 1 cup
40 g blanched cilantro
250 g water
2 T mirin
1.6 g alginate
5 g calcium chloride
500 g water
Method
Blanch cilantro for three seconds in salted water. Immediately place into a bowl of cold water and ice.
Blend water, blanched cilantro and mirin to a homogeneous mixture and strain it. Weigh it making sure its the same weight
Add 2.6 g alginate and blend.
Separately blend (vita) 500 g water with 5 g calcium chloride.
Place cilantro mixture into syringe (without needle) or spheri1cator device. Let it the drops directly into the chloride bath. Collect them with a slotted spoon or strainer and rinse it in a bowl with cold water before placing in a new container filled with fresh water.
Ingredients for Carrot Lox Marinade
Yield: 4 ⅞ T
1 ½ T soy sauce/tamari
1 T olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp maple syrup
0.15 tsp pepper
1 T lemon juice
Method
Whisk ingredients together.
Key Wat
Ingredients for Key Wat Beef
Yield: 180 g
100 g beef tips, ½ inch dice
20 g yellow onion, diced
20 g tomato, diced
10 g butter
⅝ tsp minced garlic
¼ tsp salt
¼ minced ginger minced
¼ tsp olive oil
20 g hot water
20 g berbere spice
Method
Put 2 T of oil in pot over medium heat, sauté onions, add tomatoes
Add diced meat to the pot and cook until browned on all sides
Add Berbere spice to the pot and mix well
Add hot water to the pot
Simer for at least 30 minutes or until meat is tender. Add small amounts of water throughout this process if the meat gets dry
Ingredients for Crispy Injera Taco
Injera (store bought)
Method
Cut out circles approximately two inch in diameter.
Place cutouts in taco mold and bake at 250°
Ingredients for Ayib- Fresh Ethiopian Cheese
4 cups buttermilk
⅓ cup white vinegar
Method
Bring the milk to a boil over high heat. Reduce the heat to medium and pour in the white vinegar.
Reduce heat to low and cook – stirring constantly; until curds begin to form. Remove from heat.
Spoon the curdled milk into a sieve or colander and rinse with cold water. Discard the liquid.
To Assemble
Heat meat
Spoon meat into injera taco
Top with cheese and a cilantro sprout
Petite Tarte Tatin
Ingredients for Tatin
4 ea. granny smith apples
200 g granulated sguar
80 g butter
3 ea. vanilla pods
3 ½ sheets gelatin
Method
Peel and cube the green apples, reserve
Make a dry caramel
Once golden brown degalze with butter
Add the cubed apples and vanilla
Stew the apples until soft and tender
Take it off the flame and add soaked squeezed gelatin
Fill it into pebble silicone molds and freeze overnight
Ingredients for Sable Breton
106 g egg yolks
231.2 g granulated sugar
266.92 g butter (soft)
355.52 g all-purpose flour
8 g salt
14 g baking powder
Method
Whisk yolks and sugar until ribbon stage
Add in soft butter once mixed switch to a paddle
Sift all dry ingredients and fold in the mixture
Roll between two parchments to ½ cm and refridgerate
Peel the top parchment off and bake at
Cut using small ring cutter while still hot, allow it to cool and reserve
To Assemble
Pipe a small amount of soft caramel on the sable disk
Place the demolded Tatin on top, allow it to decongulate
Using a tweezer place a flake of gold leaf on top
All photos courtesy Dana Gibbons Photography/Ivan Piedra Photography/AGNYC Productions/SpotMyPhotos
