Inventive hors d'oeuvres: S'mores, shrimp rolls, more

Party planner to the stars Peter Callahan is here with tasty small plates that are perfect for a Memorial Day feast. Here, he shows you how to put together a mini charcuterie plate, BLTs, shrimp rolls and more.

BLT
Servings:

Makes 2 dozen

Ingredients

    • 3 pieces good quality bacon, cooked
    • 12 cherry tomatoes
    • 2 leaves green leaf lettuce
    • 1 avocado
    • 1 tablespoon fresh lemon juice
    • coarse salt
    • 1 tablespoon mayonnaise

Preparation

Baking Directions:

Cut tomato in half and scoop out the inside, so you have a tomato cup. Dice the avocado in ¼-inch cubes and toss with lemon juice and salt. Break the bacon into ¼-inch to ½-inch pieces. Dot each tomato with a ¼ teaspoon mayonnaise. Tear a piece of green leaf lettuce and put this on top of mayonnaise. Put ½ teaspoon of the avocado on top of the lettuce. Garnish with a couple pieces of bacon.

Mini charcuterie
Servings:

Makes 2 dozen

Ingredients

    • 8 pieces whole wheat bread
    • 1/4 lb thinly sliced salami
    • 1/4 lb fontina cheese, cut into 1/8” thick slices and each slice into 3/4 ”x 3/4 “ squares
    • 1 tablespoon whole grain mustard
    • 2 tablespoons apple butter
    • 6 cornichons, each cut into 4 pieces lengthwise
    • 1 sprig chervil (optional)
    • One cutting board shaped cookie cutter (approximately 1 3/4 “ long x 1”wide)

Preparation

Baking Directions:

Each slice of bread will yield 3 cutting board shaped toasts. Cut the bread with cutting board shaped cookie cutter and lay on baking sheet and bake until toasted, about 7 minutes at 350 degrees. Let cool.Spread toast with apple butter, top with cheese and salami and a dot of whole grain mustard. Garnish with cornichon and chervil leaf.

Shrimp rolls with salad
Servings:

Makes 8 midsize rolls

Ingredients

  • For the shrimp roll:

    • 8 split top hotdog buns
    • 1 tablespoon olive oil (to toast buns)
    • 1 lb cooked shrimp
    • 1/4 cup mayonnaise
    • 1 tablespoon lemon juice
    • 2 teaspoons minced jalapeño
    • 1 tablespoon diced celery (optional)
  • For the salad:

    • 1/4 lb baby arugula
    • 2 plums, each cut into 8 wedges and optionally grilled
    • 1/4 cup shaved parmesan
    • 16 basil leaves
  • For the lemon dressing:

    • 1 tablespoon lemon juice
    • 3 tablespoons olive oil
    • Salt and pepper to taste

Preparation

Baking Directions:

Toast outside edges of buns in a sauté pan with a tablespoon of olive oil. Mix shrimp with all other ingredients. Put shrimp salad in toasted bun. Whisk together the olive oil, lemon juice, salt and pepper for lemon dressing. Toss baby arugula with lemon dressing, divide into eight small bowls and garnish each with two wedges of plum, two basil leaves and shaved parmesan.

Mini s'mores
Servings:

Makes 24

Ingredients

    • 6 marshmallows
    • 6 graham crackers (12 graham cracker squares)
    • 3 chocolate bars (milk chocolate, semisweet, or bittersweet) sliced into 1-inch squares

Preparation

Baking Directions:

Break the graham crackers into individual rectangles (each graham cracker sheet should give you 4 rectangles). Cut each rectangle in half crosswise to get 8 squares. Cut marshmallows in quarters. Set an oven rack at the top position (about 3 inches from the broiler element) and heat the broiler to high. Place the graham crackers on an aluminum foil-lined rimmed baking sheet. Place a chocolate square on each graham square, and cover the chocolate with a marshmallow square. Place the s'mores in the oven and broil until the marshmallow is lightly browned, 15 to 30 seconds (watch your broiler closely as heat intensity varies). Serve immediately.

Scallop and pearls
Servings:

Makes 24

Ingredients

  • For scallops:

    • 24 small scallops, muscle removed
    • 2 tablespoons vegetable oil
    • 2 tablespoons butter
    • 1 teaspoon salt
    • 1 teaspoon chopped parsley to garnish
  • For horseradish sauce:

    • 1/4 cup sour cream
    • 1 tablespoon horseradish
    • Salt and pepper to taste

Preparation

Baking Directions:

For the scallops:Heat olive oil and butter in a nonstick pan. Pat scallops dry with a towel. When pan is hot, place scallops in pan and sear each side for about 1 1/2 minutes. Mix sour cream and horseradish together and season. Top scallop with horseradish sauce and chopped parsley.

Watermelon margarita
Servings:

Makes 8 drinks

Ingredients

    • 1 red seedless watermelon, diced, blended and strained (reserve 1 slice for garnish)
    • 1 cup tequila
    • 1/4 cup lime juice
    • 1/4 cup grand marnier
    • Watermelon wedge for garnish

Preparation

Baking Directions:

Mix together 4 cups watermelon juice, lime juice tequila and Grand Marnier. Shake with ice to chill or serve over ice. Garnish with watermelon wedge.

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