Swiss Chard - Sour Cream Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Swiss Chard – Sour Cream Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

The white stem of Swiss chard takes longer to cook than the leaves, but both can be used in this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 head Swiss chard with leaves and stems chopped separately

-1 cup sour cream

-8 washed celery stalks

Steps:

1-Sauté onions, dry garlic, and Swiss chard white stems in olive oil for 10 minutes.

2-Add chopped green Swiss chard leaves to the onion mixture and sauté for 10 more minutes.

3-Place Swiss chard – onion mixture in a bowl.  Add in sour cream and mix.

4-Place Swiss chard mixture in the cavities of the celery.  Cut celery stalks in 2-inch segments and serve.

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

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Broccoli-Sour Cream Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Broccoli-Sour Cream Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

A broccoli filling for celery lifts celery out of its soup vegetable role to one of stardom in this hors d’oeuvres.  You can use frozen broccoli to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-2 cups steamed and mushy broccoli (about minutes of steaming)

-1 cup sour cream

-8 stalks washed celery

Steps:

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

2-Mix broccoli and sour cream together.  Add in onion mixture and combine.

3-Fill the celery cavities with the broccoli mixture. 

4-Cut celery into 2-inch segments and place on a tray to serve.

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

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Endive with Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Endive with Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

Endive is slightly bitter, but seems to lose its bitter edge when paired with a blue cheese dressing.

Place the sauce in a bowl on a large round platter with the individual endive leaves placed around it to form a flower-like pattern.

Serves 4

Ingredients:

-2 endives with core ends chopped off and the leaves separated and washed

-1 cup room-temperature blue cheese

-1 cup heavy cream

Steps:

1-Mix the blue cheese and cream together.  Place in a bowl.

2-Place endive leaves around the bowl.

3-Dip leaves in the blue cheese sauce and eat.

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

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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

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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

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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

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