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Posts tagged ‘appetizers’

Easter Appetizers D’Artagnan Style

Still planning your Easter feast? We’re here to help!

This year, we’ve put together a sample menu of fabulous spring recipes for your Easter table. Today’s post puts the spotlight on appetizers.

First up, our Black Truffle Butter Gougeres.

Light-as-air puffs with a moist interior, these truffle-flecked gougeres will disappear fast – so make a bunch!  We adapted this tried-and-true recipe from Daniel Boulud’s cookbook, Cocktails & Amuses-Bouches for Him & Her.

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Teeny deviled quail eggs are not only delicious but a great conversation starter. Here are three crowd-pleasing variations that start with the same basic ingredients and technique then veer off in completely different directions – trust us, there’s one for every taste!

Deviled Quail Eggs with Bacon & Thyme

These little beauties have a satisfying smoky bite from the addition of our Uncured Hickory Smoked Bacon. Fresh thyme balances the richness.

Deviled Quail Eggs with Porcini & Parmesan

Don’t let their size fool you – these mini eggs are umami-bombs. Our Porcini Powder lends an earthy richness while the soft bed of microplaned parmesan gives them a stable resting spot and another layer of flavor.

Deviled Quail Eggs with D’Artagnan Caviar

A swirl of creme fraiche makes these deviled eggs silky smooth, but the real star of this dish is our exclusive Caviar D’Aquitaine.

An Easter meal just isn’t complete without some early spring vegetables. Adapted from one of our favorite Martha Stewart recipes,  this easy-to-make Asparagus Tart with Jambon de Bayonne is piled high with ribbons of tender-crisp asparagus and topped with a sprinkling of salty Gruyere. Our version has a hidden layer of Bayonne Ham that puts it over the edge. Delicious!

Are you hungry yet?!

We’re not finished! Tomorrow we’ll cover classic Easter main courses and comforting side dishes. On Friday, we’ll tie it all together with some convivial wine pairings from one of America’s top sommeliers!

Stay tuned!

Our New Year’s Eve Party Tips

At a good New Year’s Eve Party, the star is the champagne. When planning the menu for your party, consider flavors that pair will with bubbly. So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature; not having to keep foods hot or cold is one less thing to worry about. Serving finger food is a win-win! It means fewer dishes at the end of the party, and it also keeps guests’ hands free, allowing them more freedom to mingle and munch their way through the evening.

For an elegant affair with your foodie friends, try the following ideas:


Getting the Party Started

To get the party going with a little fun and whimsy, serve popcorn drizzled with melted truffle butter and sprinkled with a fine grating of good parmesan.
Also, ease your guests into the party with an inviting charcuterie platter. Include a variety of offerings such as peppery Dry-Cured Saucisson Sec or Wild Boar Saucisson Sec and Jambon de Bayonne (French Prosciutto). Pâté is always welcome on a charcuterie platter. If you can’t decide which one to serve, try The French Pâté Collection, which allows you to sample three different kinds. Include water crackers or thin bread sticks with your charcuterie platter.

Leading Up to the Countdown
Serve an understated beef carpaccio. (Freeze a beef tenderloin until firm. Slice as thinly as possible. You might even gently flatten the slices with a meat mallet to ensure ultimate thinness. Arrange the slices of meat beautifully on a plate. Drizzle with extra-virgin olive oil and sprinkle with big grains of salt and black pepper.)

For a spin on a classic party appetizer, try Duck and Scallop Rumaki.

Make D’Artagnan’s Mousse of Foie Gras with Candied Hazelnuts, and the foie gras and hazelnuts will both sing in harmony with champagne.

For a savory bite, serve canapés with mushrooms – tiny toasts topped with creamy goat cheese and wild mushrooms sautéed with garlic, shallots, and a splash of sherry or Madeira.

Just after Midnight
After the clock strikes midnight and your guests have celebrated with a toast and a New Year’s kiss, continue the party by bringing out a platter of French Kisses, prunes marinated in French Brandy and stuffed with foie gras mousse.

Late into the Night
For a sweet ending to the party, you can’t get much easier than strawberries with mascarpone and chocolate. (Slice strawberries in half, leaving the tops on for garnish. Pipe a little mascarpone cheese on the cut side of each berry and top with shaved chocolate.)

Quick Tip

With your perfect over-the-top menu all set, you might not know how to respond if a guest asks what they can bring to the party. Remember that you can never have too much champagne. Also, a lovely wedge of soft, rind-ripened cheese will complement the charcuterie platter perfectly.