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Posts tagged ‘hor d’oeuvres’

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!

Simple Pleasures: Quail Egg Toast

This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!


Perfect for l’heure de l’apéro, as a passed or plated hors d’oeuvre, the little toasts are just the right size to whet the appetite. Buttery brioche crisps up beautifully and makes the perfect foil to a velvety yolk and a sprinkling of crunchy Maldon salt finishes the dish. This is less of a recipe and more just instruction. 1 pack of eggs will make 18 toasts & we’d recommend 2-3 toasts per person……

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