Category: Appetizers and Sides

Amuse Bouche

WHAT IS AN AMUSE BOUCHE?

This amuse bouche is classic. Small and for the individual.
This amuse bouche is classic. Small and for the individual.

An amuse bouche, also called an amuse gueule.  The direct translation is something to amuse your mouth.  It is a tiny bite-sized morsel traditionally served before the first course of a meal.  It does not have to be related to the upcoming meal, but it can be.

An amuse bouche is different than an appetizer, in that they are not ordered from a menu, but are at the discretion of the chef. The treats sometimes differ for each person at the table.  Guest should be able to eat them in ONE bite. If two bites, it is on the verge of too big.  Three bites is an epic fail.

These are sometimes accompanied by a complementing wine, and are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking.

This amuse is complex, but still is only one bite, when you get right down to it.
This amuse is complex, but still is only one bite, when you get right down to it.

Whatever strikes your fancy.  Here are a few examples:

INGREDIENTS

  • Chocolate strawberry
  • Toothpick with blueberry and raspberry
  • Chocolate waver with fancy white chocolate design
  • One scallop with passion fruit jelly
  • Smoked salmon on cracker
  • Lokum
  • Bitter chocolate truffle

 

The below amuse bouche is one of my favorites.  Ideally this would be for a table of ten people.  It would spark discussion, and allow the chef to show off some of their culinary skills to their diners.  This does, however, offer the possibility of disappointment in being the last to choose, but that is part of the fun.

amuse3

Read more on WikiPedia.

Appetizers and Sides: Intro

An amuse bouche is something that you serve before you even get started. It tells your people that they are in for a special treat. Generally it is just about one (maximum two) bites.

CLICK HERE for some examples.

The appetizers generally follow your amuse bouche, but come before the main course.

Appetizers should be tasty, but not too filling. Familiar examples are taco chips with salsa at Mexican restaurants or egg drop soup at Chinese restaurants.

Here are a lot if suggestions and ideas from other cooking sites:

Your appetizers and sides should compliment whatever you are serving.

Counter Kraut

In a hurry? Check out my recipe for Kwik Kraut.

I have since found out that this recipe CAN produce bacteria that is bad for you. Use a Fermentation Lock to assure that your Counter Kraut does not contain any of the bad stuff. On the other hand, I’ve made this three times and am still living. Perhaps just by chance, but there you go! If anything looks or smells “off” just throw it away and start over. Usually it will be great.

PREPARE THIS RECIPE THOUGH AT YOUR OWN RISK.

This sauerkraut takes some time, but it is just about as easy as you can get, and it tastes GREAT. Is it a German recipe, or a Polish recipe? Who knows? Who cares? This goes perfectly with BBQ Bratwurst and German potato salad.

INGREDIENTS

  • 1 head green cabbage
  • lots of salt
  • distilled water
  • Lots of TIME and a little bit of dedication

STEP BY STEP

  1. Cut a head of green cabbage in half, then start cutting off thin slices.
  2. About every two or three cuts, put the slices into a GLASS pitcher or other tall container.
  3. Sprinkle 1-2 tsp salt over the top of the cabbage
  4. Keep cutting the cabbage, and keep putting salt on the top until your container is full.
  5. Pack down the cabbage and put in one or two more layers, packing in between.
  6. Use the lid to a margarine tub (or similar) to hold the cabbage in place.
  7. Slowly pour water over the top completely covering the cabbage.
  8. Put a LOOSE FITTING lid on the container to keep bugs and dust out.
  9. Place the container where overflow will not damage anything… perhaps in a pie pan.
  10. Let sit on the counter for fourteen days, topping off with water each morning.
  11. Keep cabbage submerged under the water
  12. At the end of the fermentation process, pour the liquid into a large measuring cup
  13. Remove the sauerkraut into clean canning jars, filling and spacing as necessary, making sure to leave about an inch of clearance to the top of the jar. Discard the salt which has collected in the bottom of the container.
  14. Top the jars with liquid, cap and refrigerate. Keeps for a month.

SPECIAL TIPS

  • You should use distilled water rather than tap water because of the potential for chemicals in the water.
  • I prefer to use Kosher salt. I think it dissolves more appropriately in the water.
  • If you use a tight-fitting lid, there is a good chance the container will explode.
  • YOU MUST allow the fermentation gasses to escape.
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

VIEW THIRD-PARTY VIDEO HERE

For an example of making counter kraut, check out this video.

Four Bean Raisin Salad

This is adapted from a recipe from Arizona Republic published July 9, 2010. It was called Chickpea and Raisin Salad.  I thought that it could be adapted to an unusual four-bean salad by substituting other beans for all those chickpeas.  Here is my adaptation of their recipe, and my altered recipe which creates this Four Bean Raisin Salad side dish.

INGREDIENTS

  • 3 cans (15.5 oz each) chickpeas
  • 1 CU raisins (golden raisins would be my choice)
  • 1/2 CU Red Wine Vinegar
  • 2 tsp sugar
  • 1 CU fresh cilantro (rinsed and lightly chopped)
  • 4 scallions, thinly sliced
  • 1/2 CU extra virgin olive oil
  • 1/4 CU sesame oil
  • 1 tsp ground cumin
  • salt and pepper to taste (scant)

STEP BY STEP

  1. In a small saucepan, combine raisins, vinegar and sugar
  2. Bring to simmer, then remove from heat to cool
  3. Toss chickpeas, cilantro, scallions and raisins with EVOO, cumin , salt and pepper
  4.  Refrigerate for about two hours before serving to allow flavors to meld

MY ADAPTATIONS

  • First, I’ve already modified their recipe, but I’ll not tell you where.
  • I think that a Vidalia onion, VERY thinly sliced and tossed in the red vinegar before combining would be good.
  • Rather than three cans of chickpeas, use one of chickpeas, one of red beans, one of wax beans and one of green beans.
  • Yes, I know that ends up being four cans, but go with it…
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