- Spicy: 1/3 cup dried hot peppers (ancho chilies are the best)
- Sophisticated: ¼ cup chopped fresh lavender and 1/8 cup coarse ground peppercorn
- Sweet: 1/3 cup chopped dried apricots and 1/3 cup candied or spiced pecans or walnuts
Cheese Shot Glasses:
- one 8-ounce jar fresh pesto
- one 15-ounce can high-quality roasted red pepper soup, chilled
- 4 ounces fresh goat cheese, plain
- ¾ cup pine nuts, toasted
- 5 Bijou
- 10 slices high-quality bacon
Smoked Salmon and Crème Fraîche Canapés:
- 8 ounces crème fraîche, whipped until medium peaks form. (This is just like whipping cream, but keep an eye on it because it is quick!)
- 1 tablespoon fresh or pickled horseradish, chopped fine
- 1 tablespoon chives, minced
- 1 teaspoon lemon peel, grated
- Salt and freshly ground pepper to taste
- 12 slices of 1- x 1-inch Danish pumpernickel bread
- 6 ounces smoked salmon, thinly sliced
- 1 tablespoon dill, chopped
- Cut each log of fresh goat cheese into 12 pieces and roll into a small ball (most easily done when chèvre is at room temperature).
- Roll ball in topping and place on a plate and serve.
- These can be made a day in advance and refrigerated. Bring up to room temperature before serving.
Cheese Shot Glasses
- Use eight 2½ to 3 ounce shot glasses. For each glass, pour 2 tablespoons of pesto, then 2 tablespoons ofsoup, then crumble some chèvre on top, and add 1 tablespoon of pine nuts.
- Wrap each Bijou with 2 slices of bacon, crosswise.
- Bake in the oven at 400°F for 10 minutes, until bacon is cooked.
- Blot baked-oil bacon fat with paper towel, let cool for 5 minutes before serving.
Smoked Salmon and Crème Fraîche Canapés
- Mix crème fraîche, horseradish, chives, and lemon peel in a small bowl. Add salt and pepper. Spread 1 teaspoon of the mixture over each bread slice.
- Divide smoked salmonamong bread slices.
- Sprinkle each canapé with dill.