Yesterday I had three girlfriends over for late afternoon wine and appetizers before we went to a nice early dinner together. We paired these delicious appetizers with a South African Moscato wine. It was amazing. The menu looked like this:
Smoked Salmon Deviled Eggs:Baked Brie, Served with Butter Crackers, Apples, Grapes and Berries:Cocktail Nuts and Pirate's Booty:Mixed Olives and Pickles:
Here are the recipes!
Smoked Salmon Deviled Eggs
6 Hard Boiled Eggs, divided into whites and yolks
2-3 Thin Slices Smoked Salmon (Lox) Very Finely Minced
1 Tbs. Fresh Chopped Tarragon
1/2 C. Mayonnaise
2 Tsp. Yellow Mustard
1 Tsp. White Wine Vinegar
Pinch of both Salt and Pepper
Capers and Chopped Fresh Chives for garnish
Cut eggs in half length-wise, and place whites in an egg plate.
Mix all ingredients with egg yolks in a bowl.Fill egg whites with a spoonful of the smoked salmon and egg yolk mixture, and top with the capers and chives.
1 5" Round of Brie Cheese, with rind
1 12" Round of Butter Puff Pasty, defrosted
1/8 C. Red Raspberry Jam
2 Tbs. Honey
2 Tbs. Brown Sugar
1 Egg, beaten, for egg-wash
Preheat oven to 350 degrees Fahrenheit. Assemble your ingredients and roll out Butter Puff Pastry onto a non-stick Aluminum Foil-lined cookie sheet. Place Round of Brie Cheese in the center, leaving the rind on.Spread the top of the Brie with Red Raspberry Jam.Drizzle top of Brie with Honey and sprinkle with Brown Sugar.Fold up sides of Butter Puff Pastry around Brie. Brush the pastry with beaten Egg. This will also help to smooth out any unwanted wrinkles in the dough.Bake for 30 minutes, until pastry is puffed and golden brown.