Sunday, April 17, 2011

Show-Stopping Holiday Bites: Rose Beef Canapés

This recipe was brought to you by Leyane Jerejian from FSB Associates

By Kim Hendrickson,
Author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion

You decided weeks ago (when you thought you had endless time) to have friends join you to celebrate the holiday season but now that the event is almost here you are beginning to panic.

Stop! Relax!

Give yourself the gift of preparing an easy and show-stopping small bite that will please everyone, in your crowd.

We all know we eat with our eyes first, this recipe will give your guests a small bite that they will be delighted to look at and just as eager to devour! Once you get the hang of making beef roses, these canapés couldn't be simpler.

The toasted canapés bottoms can be prepared and frozen in advance. The herb cream cheese can be made and refrigerated a week in advance or, in a pinch, can be easily substituted with store-bought Boursin Cheese. The beef roses can be assembled and frozen on a tray, waiting in anticipation to being used for your next gathering. The arugula is the only ingredient that needs to be chopped in advance but even assembling these elements can be done a full day in advance.

These original and tasty bites are substantial and will keep your guests satisfied while you enjoy your own holiday party.


Recipe:
Rose Beef Canapés
Yield: 24 canapés

8-12 large slices whole grain bread
4 tablespoons (½ stick) unsalted butter, melted
6 ounces whipped cream cheese
¼ cup milk
1 small clove garlic, minced
¼ cup chopped mixed fresh herbs (chives, marjoram, tarragon, and/or basil)
Salt and freshly ground pepper
1 large bunch arugula
12 thin slices rare roast beef
2 tablespoons finely chopped red onion
2-inch round cutter


Preheat oven to 350°F. Cut two or three 2-inch rounds from each slice of bread for a total of 24 rounds. Brush both sides of each slice with melted butter. Place on a baking sheet and toast until brown, about 12 to 15 minutes.

Blend cream cheese with milk, garlic, and herbs in a small bowl until smooth and season with salt and pepper to taste. Spread an even layer of the now herbed cheese on top of each toast piece.

Stack several arugula leaves and roll tightly. Thinly slice the roll to create fine ribbons of arugula. Repeat with remaining arugula; you should have about 3 cups. Top each toast with a small mound of arugula.

Place one slice of beef on a cutting board and cut a strip down each side, 1 inch from the browned edge. Put aside the center part for another use. Take one strip and roll it up, tightly at first, then less and less so. Pinch the inside, non-dark edge of the roll. Fold down the outside edges to create "petals." Finally, cut a thin slice off the bottom where you have been holding it together to create a flat base.

Nestle the rose atop the arugula and into the spread. Sprinkle a few pieces of red onion in the center of the rose. Repeat with remaining ingredients.

© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion

Author Bio
Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.
For more information please visit www.salviapress.com

Tastefully Small Savory Bites
Easy, Sophisticated Hors d'Oeuvres for Every Occasion
By Kim Hendrickson
Published by Atlantic Publishing Group Inc.
June 2010;$18.95US/$20.95CAN; 978-0-9844315-0-2

Small is beautiful.

Everyone loves an hors d'oeuvre. Beauty, flavor, and novelty, all packed into a small bite, are what give a good "appetizer" its name.

This collection of more than fifty original morsels, from Wild Mushroom Rugelach to Thai Shrimp Baskets, Orange Pecan Brie Cups, and Country Pâté Truffles, gives you the know-how to dazzle even the most discerning guest. Step-by-step instructions, vibrant color photos, and lovely watercolor illustrations make the most dramatic dishes easy. Every recipe includes both bite-size and full-size versions and variations. Nearly every item can be made either all or partly in advance, giving you more time with your guests.

Whether for a cocktail part, buffet, or afternoon tea, Savory Bites is your complete source for entertaining, including chapters on vegetable canapés, "naked canapés" (simple biscuits and crackers), and basic guidelines for a successful event. For a sure case of love at first bite, make it Tastefully Small.™

Author Bio
Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.

For more information please visit www.salviapress.com.

Reviews
"This is one of the most beautiful cookbooks I've ever seen. It absolutely made me want to create some of these goodies myself. Really a masterpiece."
David "Slangman" Burke, Creator, PBS series Slangman's World

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