Last week we made a superb array of cold hors d’oeuvres to mark the open house of the Birchmount Veterinary Clinic. The brand new building is on the grounds of the former and we were celebrating the new clinic construction. This is a very special veterinary clinic whose staff are the most caring and dedicated that you will ever find. I know because I used to work there part time in the late 80s and I still take my cats and dogs there today.
We made:
- Endive spear with gingered apple and beet salsa
- Vegetarian sushi with soy sauce
- Yucatan bean dip on tortilla chip
- Marinated boconcini and grape tomato skewers
- Shrimp, cucumber and dill canapes
- Goat cheese and caramelized pear on melba toast with sugar crusted dried pear chip
- Black Bean and Bell Pepper Salsa in wonton cups
- Chicken liver pate with red onion jam and rose petals on paris toasts
- Smoked turkey salad with mango, dried cranberry and walnuts in wonton cups with alfalfa sprouts
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Spring green pea, parmesan and mint crostini with roasted pea
Many of these recipes were created specially for this event. We really enjoyed the chicken liver pate with the red onion jam and the smoked turkey salad and of course the five spice goat cheese with caramelized pear. These are sure to earn a place in our regular repetoire.
