Egg and Olive Hors d'oeuvres Recipe Created by Ruth Paget

Egg and Olive Hors d’oeuvres Recipe Created by Ruth Paget

This hors d’oeuvres goes well with a licorice flavored cocktail like Ricard® or Pernod®.  I like the salty and sour combination of the black and green olives in this hors d’oeuvres.

You need toothpicks to make this hors d’oeuvres.

Serves 4

Ingredients:

-4 chilled hard-boiled eggs cut into fourths

-16 whole black olives

-16 whole green olives

Steps:

1-Place a toothpick through the center of a pitted black olive.

2-Place an egg slice above the olive on the toothpick.

3-Place a pitted green olive on top of the egg slice.

4-Hold this hors d’oeuvres in the refrigerator until ready to serve.

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Asparagus Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Asparagus Canoe Hors d’oeuvres Recipe Created by Ruth Paget

I loved finding white asparagus (spargel) at the Edeka (Gebauer’s) Supermarket where I shopped when I lived in Stuttgart, Germany.  I knew warmer weather was coming when I saw the spargel for sale.

This hors d’oeuvres is easier to make with canned asparagus, because it is soft.  Green asparagus is easier to find in the United States, so that is what I use here.  If you use fresh asparagus, steam it for ½ hour before using it.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (15-ounce) can drained green asparagus which should be chopped into ½-inch segments

-1 cup sour cream

-8 washed celery stalks with the bottom cut off so the stalks can lie flat on a serving tray

Steps:

1-Sauté the onions and garlic in the olive oil for 5 minutes.

2-Put onion mixture in a bowl and add chopped asparagus.

3-Add sour cream to the onion-asparagus mixture.

4-Fill the celery cavities with the asparagus-onion mixture. 

5-Cut the celery into 2-inch segments and place on a tray for serving.

Serve with carrot-beet juice.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Artichoke Heart Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Artichoke Heart Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Castroville, California in Monterey County California is one of the world’s artichoke capitals.  Marilyn Monroe was even the queen of the annual artichoke festival here.

The artichokes like the ocean fog that comes in over the Monterey Bay in this part of the County.  Frozen artichoke hearts work best in this recipe.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-2 cups frozen artichoke hearts

-1 cup sour cream

-8 stalks washed celery

Steps:

1-Sauté onions and garlic in olive for 5 minutes.

2-Steam the frozen artichoke hearts for 30 minutes.  Let them cool and chop them into small pieces.

3-Place onion mixture with chopped artichokes.  Add in sour cream.

4-Place the artichoke-sour cream mixture in the cavities of the celery.  Cut celery stalks into 2-inch segments.

5-Place celery segments on a tray and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

 

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Sauteed Peppers Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Sautéed Peppers Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Celery is one of the top ten agricultural products of Monterey County California, so I often think when I go to the grocery store, “What can I make with celery?”  This hors d’oeuvres is colorful and tastes great, too.

Serves 4

Ingredients:

-3 large seeded and chopped peppers (red, yellow, and green)

-2 tablespoons olive oil

-1 teaspoon dry garlic

-1 large, peeled, and chopped onion

-1 cup sour cream

-8 washed celery stalks with the bottom cut off so the stalks can lie flat on a dish

Steps:

1-Sauté peppers, onions, and garlic in olive oil for 10 minutes.

2-Place peppers mixture in a bowl and add sour cream.  Mix well.

3-Fill the celery cavities with the peppers-sour cream mixture.

4-Cut the celery in 2-inch segments and place on a tray.

Serve with carrot juice.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Onion Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Onion Canoe Hors d’oeuvres Recipe Created by Ruth Paget

This savory and crunchy hors d’oeuvres is refreshing and does not fill you up so much that you cannot eat your main dish.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 cup sour cream

-8 stalks washed celery

-paprika for sprinkling

Steps:

1-Sauté chopped onion and garlic in olive oil for 10 minutes.

2-Place onions in a bowl and add sour cream and mix.

3-Place the onion-sour cream mixture in the celery cavities.

4-Sprinkle paprika on top of the celery.  Cut the celery into 2-inch segments.

Place the celery segments on a tray and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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