Recipe Friday: Hors D'Oeuvres?? Don't Mind If I Do!!

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
1⅜ 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

1. Marinate chicken in salt, pepper, cayenne, garlic and buttermilk overnight.

2. Drain chicken and dredge in flour Fry at 350°F until golden brown

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

1½ 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
2½ cups water
½ cup rice wine vinegar
Salt to taste
Pepper to taste
2 cups sushi rice

Method

1. Add rice, chlorophyll, nori powder and water to a hotel pan. Cook in steamer for 25-30 minutes

2. Add sushi vinegar and salt/pepper to warm cooked rice

3. Pack rice into half insert about 1½ inch think. Place in fridge to set for a few hours or overnight

4. Cut into 1½ inch wide strips. Remove from pan; wrap and freeze for future use.

5. 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
1½ g Nori sheets
1 cup salt

Method

1. Preheat oven to 350°F and line a baking sheet with parchment.

2. 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.

3. Rub the salt off and use a vegetable peeler to cut carrots into ribbons

4. 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

1. Blanch cilantro for three seconds in salted water. Immediately place into a bowl of cold water and ice.

2. Blend water, blanched cilantro and mirin to a homogeneous mixture and strain it. Weigh it making sure its the same weight

3. Add 2.6 g alginate and blend.

4. Separately blend (vita) 500 g water with 5 g calcium chloride.

5. 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: 4⅞ T

1½ 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

1. Put 2 T of oil in  pot over medium heat, sauté  onions, add tomatoes

2. Add diced meat to the pot and cook until browned on all sides

3. Add Berbere spice to the pot and mix well

4. Add hot water to the pot

5. 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

1. Cut out circles approximately two inch in diameter.

2. Place cutouts in taco mold and bake at 250°F for five minutes.

Ingredients for Ayib- Fresh Ethiopian Cheese

4 cups buttermilk
⅓ cup white vinegar

Method

1. Bring the milk to a boil over high heat. Reduce the heat to medium and pour in the white vinegar.

2. Reduce heat to low and cook – stirring constantly; until curds begin to form. Remove from heat.

3. Spoon the curdled milk into a sieve or colander and rinse with cold water. Discard the liquid.

To Assemble

1. Heat meat

2. Spoon meat into injera taco

3. 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
3½ sheets gelatin

Method

1. Peel and cube the green apples, reserve

2. Make a dry caramel

3. Once golden brown degalze with butter

4. Add the cubed apples and vanilla

5. Stew the apples until soft and tender

6. Take it off the flame and add soaked squeezed gelatin

7. 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

1. Whisk yolks and sugar until ribbon stage

2. Add in  soft butter once mixed switch to a paddle

3. Sift all dry ingredients and fold in the mixture

4. Roll between two parchments to ½ cm and refridgerate

5. Peel the top parchment off and bake at 325°C till light brown colour

6. Cut using small ring cutter while still hot, allowit to cool and reserve

To Asssemble

1. Pipe a small amount of soft caramel on the sable disk

2. Place the demolded Tatin on top, allow it to decongulate

3. Using a tweezer place a flake of gold leaf on top

All photos courtesy Dana Gibbons Photography/Ivan Piedra Photography/AGNYC Productions/SpotMyPhotos