As we enter the holiday season perhaps a good subject to discuss is hors d'oeuvers.
Literally translated this means "outside of work". In other words outside of the preparations of the main meal. These are meant to be savory, not sweet, appetizers.
I like to practice things before the event. Trays of various items find their way to my work place and unfortunately too much is consumed at home as these practice runs occur. Not many disasters. Getting the timing right really helps on the day of the gathering.
One of our favourites, Devils on Horseback, was posted here in the Mess Hall a few years back when I asked for ideas.
Here is my test run. Cooking date stuffed with an almond and wrapped with a third of a slice of nicely smoked bacon. 400 degrees for 15 minutes. Could have gone 17. Nice texture and taste. I've not tried them yet dipped in soy and ginger with brown sugar. Personally I'm thinking the bacon adds enough salt.
What are you guys doing?
Literally translated this means "outside of work". In other words outside of the preparations of the main meal. These are meant to be savory, not sweet, appetizers.
I like to practice things before the event. Trays of various items find their way to my work place and unfortunately too much is consumed at home as these practice runs occur. Not many disasters. Getting the timing right really helps on the day of the gathering.
One of our favourites, Devils on Horseback, was posted here in the Mess Hall a few years back when I asked for ideas.
Here is my test run. Cooking date stuffed with an almond and wrapped with a third of a slice of nicely smoked bacon. 400 degrees for 15 minutes. Could have gone 17. Nice texture and taste. I've not tried them yet dipped in soy and ginger with brown sugar. Personally I'm thinking the bacon adds enough salt.
What are you guys doing?