Some cosmetic changes in preparation for larger site changes in the works.
And more fillings for these terrific wonton cups....
Joined: Dec 9, 2005
Posted to Thread #2619 at 5:34 pm on Jul 13, 2006
The filo cups are great but I've found using wonton wrappers to be even easier and achieve the same result. The book these come from is also a terrific resource for appetizers that would work great as amuse bouche, with lots of photos too. I recommend seeking out the book to browse for ideas and great recipes.
Filo Tartlets with Crab, Ginger and Lime
1 tbsp sesame seeds
1/2 lb. crabmeat
1 inch piece fresh ginger, finely chopped
juice of 2 limes (I used less, juice of about 1-1/2 limes)
1/2 cup cilantro, leaves stripped
1/4 red bell pepper, cut into strips
4 tbsp mayonnaise
salt, tabasco to taste
1 recipe filo tartlets (see recipe below)
1 lime, peeled and segmented (didn’t use as I thought it was tangy enough)
Toast seeds in a dry pan over low heat until golden brown, 3 minutes. Toss crab with ginger, lime juice, cilantro, pepper, mayonnaise and toasted seeds. Add salt and Tabasco to taste. Cut lime segments into 1/2-inch pieces. Divide crab among filo tartlets. Garnish with lime segments. Serve at room temperature.
Filo Tartlets with Smoked Chicken, Black Olives and Parsley Pesto
1 cup parsley
1 clove garlic, crushed
4 tbsp pine nuts
4 tbsp parmesan cheese, grated
juice of 1/2 lemon
2 tbsp olive oil
salt, black pepper
1 smoked chicken breast half (I bought it at Trader Joes)
1 recipe filo tartlets (see recipe below)
10 pitted black olives, sliced
Place parsley, garlic, pine nuts, parmesan, lemon juice, and oil in a food processor or blender; pulse to a thick paste. Add salt and pepper to taste. Cut chicken into thin strips, 1/4-inch wide. Put 1 tsp pesto into each tartlet. Arrange chicken strips on top. (Pat's note: I put chicken in first then pesto on top for more colorful presentation). Garnish with an olive slice. Serve at room temperature.
Think ahead: Make pesto up to 3 days in advance. Cover and refrigerate. Fill tartlets up to 45 minutes before serving.
1 4-oz. pkg. filo pastry
2 Tbsp. melted butter
2 12-cup miniature muffin pans
Preheat oven to 350 degrees. Brush one sheet of filo pastry with melted butter. With a sharp knife cut into 2- by 2-inch squares. Butter the muffin cups and line each one with four buttered filo pastry squares placed at slightly different angles. Repeat until all the filo pastry has been used. Bake to a deep golden brown, 6 to 8 minutes. Carefully remove the tartlets from the cups and let them cook completely on a wire rack.
Cook’s Note: To prevent the filo pastry from drying out, cover with a damp cloth until ready to use. If the buttered filo sticks to your fingers, use the pastry brush to press the filo squares into the muffin cups. You can bake tartlets up to 1 month in advance. Store in an airtight containers at room temperature.
Source: Hors D’Oeuvres by Eric Treuille & Victoria Blashford Snell
Pat's notes: When transporting these to another location I recommend taking the filling(s) along separately and then filling the filo or wonton cups just prior to serving. The cups will hold up better that way and won't become soggy from sitting too long with the filling inside.
Other messages in this thread:
- 2619. How about a new thread for "Amuse Bouche" ideas? - Sylvia - 12:11pm on 07/13/06 (29)
- Fig and Walnut Amuse-Bouche - Sylvia - 12:16pm on 07/13/06
- Shot glasses (cold) or espresso cups (hot) filled with soup. [NT] - Sylvia - 12:21pm on 07/13/06
- Here's a site with many amuse bouche ideas. [NT] [LINK] - Sylvia - 1:22pm on 07/13/06
- This beautiful site is by our talented Peggy (formerly Peggy/OR). [NT] - Pat-NoCal - 2:17pm on 07/13/06
- Pat, thanks for mentioning it's Peggy's site........(blush), I should have done that. [NT] - Sylvia - 4:24pm on 07/13/06
- Maybe we can lure her out. :o) Peggy, come out and take a bow, please. [NT] - Pat-NoCal - 5:18pm on 07/13/06
- At a catered dinner I worked recently we served.... [LINK] - Pat-NoCal - 2:42pm on 07/13/06
- Click link for a photo of the soba noodle in spoon idea. The recipe... [LINK] - Pat-NoCal - 2:56pm on 07/13/06
- I love Rick Tramonto's Ricotta-stuffed rigatoni with spring vegetables and pesto oil ...> [LINK] - GayR - 3:41pm on 07/13/06
- Speaking of ahi, these are wonderful little bites. Rec: Ahi Tuna Tartar in Wonton Cups [LINK] - Pat-NoCal - 4:16pm on 07/13/06
- And more fillings for these terrific wonton cups.... - Pat-NoCal - 5:34pm on 07/13/06
- Mini parmesan cups filled with salad or other goodies, mini ensalada caprese>>> - LisainLA - 11:37pm on 07/13/06
- Whoops, I'm speaking two different languages here - insalata caprese. :-) [NT] - LisainLA - 11:38pm on 07/13/06
- or drizzle with a nice pesto.... yum! [NT] - Randi - 8:00pm on 07/14/06
- This was the amuse at a dinner I helped cater last night....... [NT] [LINK] - Pat-NoCal - 3:55pm on 07/23/06
- Last year my cookbook club did this one. Rec: Seared Scallops, Carrot Fritters and Yoghurt Dressing [LINK] - Pat-NoCal - 3:25pm on 07/13/06
- The cucumber cups at #2557 by Heather in SF sound nice and good for variations. [NT] [LINK] - AngAk - 6:35pm on 07/13/06
- Indeed. Peg's site has several more variations with cucumber cups (with photos). [NT] [LINK] - Pat-NoCal - 5:12pm on 07/15/06
- Wow, her site is wonderful, I like how she cuts her cuke cups on the bias, will have to try that! [NT] - Heather_in_SF - 7:45pm on 07/18/06
- If that's an appetizer, here's a good one I just saw today. Rec: Chicken Slices - DawnNYS - 8:25pm on 07/13/06
- I've only heard of this--never seen or tried it--mini souffles baked onto a tablespoon. [NT] - Joe - 4:12am on 07/14/06
- Came across this today: Canapés on Oriental Porcelain Spoons - Sylvia - 1:26pm on 07/14/06
- The credit for the above recipes goes to Margaret D*ckenson. (* = i) Some filters work overtime. LOL [NT] - Sylvia - 1:28pm on 07/14/06
- I turned on the Food Network today and this was on Party Dish...REC: Fresh Lobster and Citrus Salad [LINK] - RuthAB - 2:55am on 07/15/06
- REC: Smoked Trout and Crème Fraîche in Potato Nests [LINK] - RuthAB - 3:00am on 07/15/06
- REC: Thai Shrimp Dumplings [LINK] - RuthAB - 3:05am on 07/15/06
- REC: Scallop and Avocado Ceviche [NT] [LINK] - RuthAB - 3:07am on 07/15/06
- I haven't made these, but they look and sound great. REC: Lotus Flowers... [LINK] - Dawn_MO - 2:48pm on 07/15/06