I guess I should start off with an explanation of what an amuse bouche is. Although it is now being used to describe finger food and canapés or bite sized hors d'oeuvres, it is in fact, none of these things. If you are at a party, event or gathering (unless it's a dinner party) you will be eating canapés, finger food and hors d'oeuvres - not amuse bouches. An amuse bouche is a single serving not on the menu. You don't order it. It is a thing of beauty and elegance and of lovely tastes and flavors. It is presented by the chef as a representation of their style of food and is an indication of what you can expect from your upcoming meal. It may look like all those other things I mentioned but amuse bouches are not for mass catering. If you want to host a very special dinner party you can surprise and delight your guest with these amuse bouches recipes.
An amuse bouche should be a work of art and an explosion of flavor.
Amuse bouches are a way to experiment with different flavor combinations.
Avocado, crispy shallots and soy dressing take ahi tuna up a notch.
A trio of amuse-bouches to showcase the French hard cheese made from cow’s milk in the region of Franche-Comté
Made from scallops, chorizo served in a paprika butter dressing with a sprinkling of fleur de sel.
Oysters are a great base for amuse bouches. this one has a definite Irish accent.
Shot glasses make a perfect portion size.
When you serve a soup as an amuse-bouche it will be chilled or hot, but will be a delish combination. The garnish will be as important as the soup.
As you can see, you can use simple ingredients as long as the presentation is a work of art.
And in English that means roasted red pepper soup with feta.
If you want to show off your culinary skills go triple. this little offering includes beet mouse with arugula foam, goat cheese and parmesan brulée and scallop with walnuts.
Technically, an amuse-bouche shouldn't be sweet as it is meant to stimulate your appetite but how can you argue when something looks this beautiful? A picture of elegance.
A terrific example of how to combine ingredients to great effect.
I'd love to know what the scallop is sitting on.
This one is served at L'Arpege in Paris.
Now that's impressive!
A beautifully simple vegetarian amuse bouche
So pretty.
A yummy spoonful to kick off a meal.
Mousses will always test your culinary skills,
Usually the assembly is the longest process in making
amuse-bouches.
Truffle adds a rich touch.
All the ingredients should be perfectly complemented.
And you can make your favorite old chicken dish when you reinvent it and present it creatively.
Amuse bouches are great fun to serve at parties because for one it’s fun to come up with scrumptious little offerings and two, to surprise your guests, because you don’t usually announce an amuse bouche. Will you be serving an amuse bouche at your next dinner party?
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