Remember those Moroccan-style stuffed baby eggplants from a few weeks ago? One of the things I loved most about them was that they sliced so nicely, holding together very well. I immediately thought, “wouldn’t a slice of stuffed eggplant with some of this spicy sauce be perfect on those little appy spoons I bought and haven’t used yet?” The proper term for one-bite hors d’oeuvres served on a tasting spoon is amuse bouche. But no one really knows what I’m talking about when I try to say that.
So I served them up at a bachelorette party I catered, as a little surprise. You may remember me polling you about about the menu a while back, but I never actually came back and told you the final plan! Here’s what we ended up making:
Roasted Beet & Fontina Risotto with Crispy Pancetta
Martin Codaz Ergo Tempranillo Rioja
Greek-Yogurt Pana Cotta with Balsamic Strawberries (sorry, no picture!)
Burmester Sotto Voce Porto
And that’s just what the hostess had picked out. As any good cook would, we wanted to show off a bit and give them more
than what they were expecting. To break up the time between preparing courses, we served several amuse bouche,
including the stuffed baby eggplant, pumpkin falafel with Israeli chopped salad and tahini-yogurt sauce
, blood-orange sorbet to cleanse the palette, and warm pecorino with walnuts and honey.
“Appy spoons” might seem like another futile kitchen gadget, but there are so many possibilities for using them, and I guarantee they will impress people! The key is choosing little bites that can be prepared ahead of time, so you can just heat them up (if needed) and plop them right on the spoon.
Have you ever served or been served an amuse bouche? If so, what was it? If not, what would you dream up?