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I've been tossing ideas around in my head, and I'm thinking for one canape for my mom's birthday party, I'm going slice a baguette into rounds, toast and butter them, then top with a cream cheese quenelle,and garnish with a slice of avocado a baby shrimp and a dill sprig. I just need to know if that's going overboard for a canape ? .
TIA,
Jeff
 

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Seems quite interesting CoolJ. I would dice the avocado quite finely, like a duxelle...and keep your quenelle on the small side!

Less may be more!

You could also dispense with the bread and serve individual servings in porcelain chinese soup spoons :lips:
 

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Did you know you can whip Brie de Meaux! It makes beautiful quenelles. Just a thought! :rolleyes:
 

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Personally, I would dispense with the cream cheese, since the texture is redundant with the avocado. BTW, how do you plan to keep the avocado from going black -- lemon juice, lime (my preference), or some other acid?
 

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YES Suzanne!!!

Actually, I think CoolJ could make two canapes instead of one with these ingredients.

1) Quenelles on very thin slices of french baguette, toasted, finish with fresh cracked black pepper;

2) Avocado slices with the shrimp and dill either on bread too or finely diced and served in a spoon.
 

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I watched the guys in the kitchen making canapes with my beautiful baguettes this weekend. they rubbed olive oil on a sheet pan, tossed on the thinly sliced bread and rubbed it around, then made sure both sides got a little oil, then they put on half balls of fresh mozzarella and topped that with half a roasted cherry tomato. this went into the oven for few minutes, quick cheap and dirty.
 

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As far as canape making the only rule is that it is bite size. I would recomend spicing up the shrimp a little bit. Maybe poaching it in water with some cumin,chili powder,paprika, bay leaf, and lemon. But other than that do what ur mouth and heart tell u to.
 

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I would do away with the baby shrimp personally. They are full of water, they smell bad and they don't have much flavour.

I would spring for slightly bigger shrimp, brine them, broil them a couple of minutes with oil, peel them and halve them lengthwise. Cost wise it won't be much different, and you have shell for your bisque-baggie in the freezer.

One canapé that I once did that was very well received was a little thin toast triangle (sorry, a canapé crouton) with a gorgonzola/cream mixture, some fresh figs or fig compote, and a couple of pommegrenate seed for colour. Went like hotcakes! (I can't remember off hand what I put in the mix but I can post it if you want.
 
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