Ham and Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Ham and Cheese Hors d’oeuvres Recipe Created by Ruth Paget

This toothpick hors d’oeuvres is easy to make and tastes great with a brown ale beer.

Serves 4

Ingredients:

-4 strips of Serrano ham or prosciutto

-4 rectangular squares of Swiss cheese

-4 toothpicks

Steps:

1-Fold strips of ham in an s-shape and press them down to get 3 layers.  Place a toothpick in the center of the ham to form the base of the hors d’oeuvres.

2-Place cheese on top of the ham.

3-Refrigerate this hors d’oeuvres until ready to 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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Egg, Ham, and Olive Hors d'oeuvres Recipe Created by Ruth Paget

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

Serrano ham from Spain or prosciutto from Italy can be used to make this easy toothpick hors d’oeuvres.  This tastes good with fino sherry from Spain.

Serves 4

Ingredients:

-4 slices Serrano or prosciutto ham

-1 hard-boiled egg cut into fourths

-4 pitted whole green olives

Steps:

1-Fold ham in an s-shape and press down to form 3 layers.  Place the toothpick down the center of the ham.

2-Insert the toothpick in the center of the hard-boiled egg.

3-Insert the toothpick through the green olive.

4-Refrigerate until serving.

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

Click her for:  Ruth Paget's Amazon Books

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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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