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| Photo: Ataradrac, Flickr. |
Find this recipe and more at Sarah's farmers'-market-friendly blog, Winnipeg Eats.
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
Posts with tag HorsDoeuvres
Chanterelle Toasts - Feast Your Eyes
Find this recipe and more at Sarah's farmers'-market-friendly blog, Winnipeg Eats.
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
FINGERFOOD Party Plates
FINGERFOOD Party Plates are sure to be a smash this holiday season - a tiny, little smash.The Party Plates are actually small platters affixed to rings which, as you can see, you can wear while you hold your drink.
These are perfect for hors d'oeuvres (and hand-feeding your cats, and dinner parties thrown by Barbie). My only concern is that they look a little unwieldy, like you might have to master the art of the FINGERFOOD Party Plate, certainly before attempting it while drinking.
Ten reusable plates are just $9.95 from The Spoon Sisters, and they actually recommend bringing your own to a party as a "conversation starter." That would require a level of bravery I don't have, but I would think it fun to pass these out to guests at a party of my own!
Just not over the carpet, naturally.
The Ball of Shame
But it's just a humble cheeseball, you say, why call it "the ball of shame?" Well, because shame is what you feel when, in mid-manufacture, you say you'll just take one swipe with a cracker to see how it tastes and wind up scarfing down a half-dozen. Shame is what you feel when you find yourself standing in front of the refrigerator at night, licking off the Saran wrap. However, pride is what you'll feel when you bring it to a party and watch people fall on it like starved hyenas.
Midnight Molded Food - Brain loaf
From The Best of Taste: The Finest Food of Fifteen Nations (1957), The SACLANT-NATO Cookbook Committee
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
Previously - Consomme Tongue Treat
Midnight Molded Food: Jellied bouillon with frankfurters
From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
Previously - Corned Tongue in Aspic
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
