Vegetarian

Mouth-Watering Cocktails Work up the Anticipation for a Fantastic Meal

Caramelized Onion Dip with
William Poll Potato Thins

We’ve created the gourmet version of potato chips and onion dip by blending caramelized onion with crème fraîche and serving it atop William Poll’s unique Potato Thins. Guests enjoy a big crunch paired with an explosion of earthy potato flavor and sweet onions. These thick, crispy, perfectly flat potato chips also are ideal servers for steak tartare, smoked salmon, salmon caviar, and goat cheese; and all of these ideas go well with Champagne. Click on the William Poll link to read our full review and find out where you can order the products.

• Puree caramelized onions and mix 50/50 with crème fraîche (you may wish to try 50/25 to see if you prefer a stronger onion flavor).
• Add a dab to each potato thin, and garnish with snipped chives.

You’ll need:

• Potato thins ($6/box)

• Caramelized onions

• Crème fraîche or sour cream

• Chives for garnish

Endive with Mascarpone and
Aloha From Oregon Pepper Jelly

When we first tasted the mascarpone from Mozzarella Fresca—the best mascarpone and ricotta we’ve ever tasted—we knew we had to use it in every single meal. For an hors d’oeuvre, we fill endive leaves with mascarpone, and top them with a dab of our favorite pepper jellies from Aloha from Oregon. Click on the links to read the full reviews and order the products.

You’ll need:

• Endive

• Mascarpone

• Pepper Jelly

Provençal Potato Cups

With Restaurant Lulu’s Mayonnaises

A dab of saffron aïoli on a bite-sized new potato is a bit of heaven. You can alternate with mustards in mini potato cups—one of the best ways to show off the tasty mustards and a beautiful way to potatoes. Your guests will definitely be impressed with these special potatoes.

• Boil new potatoes, cool, and half. Make small surface scoops with a melon baller.
• Fill with Restaurant Lulu Garlic Aïoli, Saffron & Garlic Rouille, and French Mayonnaise with Dijon Mustard.
• Garnish with snipped chives.
• You can warm the potato cups in the microwave before serving.

Read our full review of Restaurant Lulu’s delicious condiments.

You’ll need:

• New potatoes

• Gourmet mayonnaise

• Chives

Roasted Pepper And Mozzarella
With Bear Pond Pesto

Take a toast round or baguette slice and top with a piece of roasted red pepper and a mozzarella ball (bocconcini). Top with pesto. Bear Pond’s exceptional pestos are made in Fresh Lemony, Premium Basil, Rich Cilantro, Onion-Garlic, and Robust Arugula, from certified organic herbs.

• If you like, lightly toast the baguette slices. First brush lightly with butter or olive oil and bake for five minutes at 375°F.
• Instead serving mozzarella on a bread slice, you can serve it on toothpicks. Use long toothpicks to skewer an entire mozzarella ball, a piece of roasted red pepper in the center, and a pitted Mediterranean olive at the end.
• Serve on a large platter decorated with basil leaves.

BearPondFarm.com

You’ll need:

• Baguette

• Roasted red pepper

• Bocconcini

• Pesto

Caviar Shooters with
Tsar Nicoulai Infused Whitefish Roes

Who needs beluga when there are palate-pleasing infused whitefish roes like Beet & Saffron, Truffle, Ginger and Wasabi? They can be served in dozens of ways (see our Caviar Section), but the easiest way is to offer a plate of caviar shooters.

• Fill ceramic spoons with an assortment of caviars flavors, 2 to 4 spoons for each guest.
• Offer an optional ramekin of sour cream with a demitasse spoon.
• Include shot glasses of vodka or aquavit.

Read our review of Tsar Nicoulai infused roes.

You’ll need:

• Caviars ($36/6.5 ounces)

• Spoons

• Vodka

Fish, Chicken, Lamb Or Beef Kabobs
With Kerala Chutneys

Chutneys (which are simply relishes made of blended fruits or vegetables with spices) and herbs are versatile products that can be used as dipping sauces. Many people know only the thick sweet mango product from Major Grey’s, but Kerala’s savory chutneys are low-calorie tomato and coriander relishes that are perfect condiments for fish, meat or poultry. We transformed a plain swordfish kabob into an exciting dish by serving it with these chutneys. Kabobs are one of our favorite ways to enjoy these pungent sauces—we think you and your guests will agree.

• Lightly season chunks of tuna, swordfish and/or salmon—or poultry, lamb, pork or beef—with sea salt and pepper.
• Insert onto sticks or skewers, alternating with colorful vegetables like bell peppers, zucchini, yellow squash or red onion.
• Baste fish or poultry with olive oil (meats have enough natural fat). Grill to desired doneness (grill fish until rare).
• Serve on trays with bowls of chutney for dipping.

Read our review of Kerala Chutneys.

You’ll need:

• Fish, chicken, lamb, beef or pork in
  chunks for kabobs

• Vegetables

• Skewer

• Chutneys $5.00/12-ounce jar

Mini Burgers With
Tulocay Relishes

The current rage in catering circles are mini-burgers: beef, bison, tuna and salmon.  The key is mini (we can’t call them “sliders” because these gourmet bites have nothing to do with anything sold at White Castle). We spice them up with extraordinary relishes, including two from Tulocay’s: Roasted Corn with Red Bell Pepper Condiment and Roasted Portobella with Porcinis and Shallots Tapenade.

• Tulocay’s
  9-Ounce Jar
  $8.00

MadeInNapaValley.com

Party Pasta with
Gary West Buffalo Strips

Gary West’s hickory smoked buffalo strips add moist, tender and flavorful meat accents—a bit sweet and a bit salty. Mix small rectangles of the meat into fancy pasta (we chose one by Castellano) tossed with extra-virgin olive oil, and you’ll have a dish that is stunning to look at and exciting to taste. Serve it in demitasse cups or shot glasses with seafood forks.

• 12 Ounces
  $28.95

Read our full review of Gary West Buffalo Strips.

You’ll need:

• Pasta

• Extra-virgin olive oil

• Buffalo strips