11 Mouth-Watering Canapé Recipes to Love

Photo owned by Gandy Dancer

Occasionally, for one or another reason, it is preferable to serve canapés with drinks before a

meal, and omit hors d'oeuvre and even soup. This is especially true when time is of the

essence, as dips, spreads, and many other canapés can be prepared well ahead of time and

kept under refrigeration until needed. Indeed some canapés must be so prepared. I have,

therefore, appended to this section on hors d'oeuvre a subsection of a dozen suggestions,

which are simple, good, and appropriate with cocktails and/or sherry. Some, particularly the

dips and spreads, may be served alone; individual canapés, such as Stuffed Olives Lilith,

should be combined with at least one other canapé, if only for the sake of variety. Whatever

you serve, your pre-meal drinking will be the better for a bowl of salted nuts or cold olives.

The number of people each recipe will serve depends on what other canapés accompany it

and how many guests you have. Each recipe will yield enough to allow a reasonable

sampling. You can readily adjust the quantities to fit a given situation. Remember only that

canapés are intended to whet the appetite, not kill it.

There is little difference between spreads and dips in the following recipes. Most such

homemade items use sour cream or cream cheese as a basic ingredient to provide "body,"

while the other main ingredient— clams, onions, roe—provides flavor and character. Most

dips, if served cold enough, may be used as spreads, which, of course, should not be put on

toast or crackers until immediately before serving, lest they become soggy lumps of glup.

It may be simpler to make your canapés from commercially prepared spreads and patés, but

many of the following are unusual and will cause favourable comment and requests for

recipes, both desiderata.

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STUFFED OLIVES LILITH Anything as hot as these canapés could be named only after Satan's wife, whom you will

recall was Adam's "ex." According to ancient and reputable legend she preceded Eve. In

addition to being hot, these pleasant snacks provide a fine "cushion" against the more

undesirable effects of alcohol, a splendid attribute for any canapé.

6 RASHERS BACON

12 LARGE, ALMOND-STUFFED GREEN OLIVES

12 TOOTHPICKS

Cut the bacon rashers in half, and sauté them over a low fire until about half cooked. Wrap a

piece of bacon around each olive and secure with a toothpick. Place the canapés in a shallow

pan, and just before serving broil for about five minutes under a medium flame (350 degrees).

Serve forthwith.

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SALSICCIA REGATTA If the toothpicks with which these snacks are eaten are placed close to one end rather than in

the center, the canapés will closely resemble swift sailing craft—with their sails down—

much used for pleasure on the lakes of Minnesota. Square at both bow and stern, this type of

vessel is known as a scow. Before a favouring breeze, scows disappear from sight with

amazing speed, as will these little sausages when served with cocktails.

12 COCKTAIL FRANKFURTERS

BAHAMIAN MUSTARD

1/8 POUND SHARP CHEESE

24 TOOTHPICKS

Cut the frankfurters in half lengthwise and spread the flat side of each generously with

Bahamian mustard. Slice the cheese, not more than an eighth of an inch thick, into pieces

slightly smaller than the half sausages.

Place a piece of cheese on top of each mustard-spread sausage and skewer each near one end

with a toothpick. Arrange symmetrically—round side down—on a flat oven-proof serving

dish, and broil under a hot flame (400 degrees) for five minutes. Serve hot.

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MARINATED MUSHROOMS Like many great scientific discoveries, these simple but delectable canapés seem to have

occurred to a variety of people at the same time. You or anyone, however, may make and

serve them in the pleasant knowledge that the recipe is infallible and that you will seldom if

ever have any left over. If you do, put them in the refrigerator for next week's party.

1 CUP FRENCH DRESSING

2 CLOVES GARLIC

1 EIGHT-OUNCE TIN OF FANCY BUTTON MUSHROOMS

MANY COLORED TOOTHPICKS

Put the French dressing in a pint jar, mince the garlic very fine or put it through a press. Place

it in the dressing and shake well. Drain the mushrooms and add them to the jar. Cover and

shake abundantly. Place in the refrigerator to marinate at least four hours—better over-

night—and shake occasionally if opportunity permits. Skewer each mushroom with a

toothpick and serve.

Photo owned by Timothy Post

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HARICOTS VERTS AVOCAT As the title suggests, this canapé originates with a legal gentleman who is so fond of string

beans that he takes them with his martinis, drinks which he fabricates with consummate skill.

Once you have tried his beans with your martinis, or other cocktails, you will understand and

share his passion for them. The type of bean is important to the result.

1 TIN UPRIGHT-PACK STRING BEANS

SEASONED SALT

1 CUP FRENCH DRESSING

Drain the beans. Place them in a serving bowl and sprinkle generously with the seasoned salt.

Pour on the French dressing, stir well, and allow to marinate for several hours, preferably

overnight. Serve with toothpicks or plenty of paper napkins.

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THE RED EYES OF ARGUS The appearance of this roe in its bed of sour cream suggests the bloodshot eyes of Argus, his

face made pallid by the effect of too much nectar. Once over the initial shock of the

suggestion, you will find the spread both delicious and decorative.

½ PINT SOUR CREAM

8 OUNCES RED CAVIAR

2 TABLESPOONS GRATED ONION

½ TEASPOON FRESH BLACK PEPPER

UNSALTED CRACKERS

Combine the cream, caviar, grated onion, and pepper in a serving bowl, being sure to mix the

ingredients thoroughly. Place in the refrigerator to chill for at least an hour. Serve in the

bowl, with the crackers on the side.

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THE GREEN EYES OF BUBASTIS The necessity of hunger mothered this invention. A man rummaged in the refrigerator late

one night for a bedtime snack. The bologna did not seem to be quite what he wanted, nor did

the Swiss cheese. He combined them on a piece of melba toast. The result exceeded his hopes

and suggested a drink. He no longer waits for bedtime, but serves the canapés with cocktails.

The green leaf of the water cress surrounded by the yellow of the cheese will, of course,

remind you of the eyes of the powerful Egyptian cat goddess whose festivals were riotous.

Most appropriate.

4 THIN SLICES LEBANON BOLOGNA

4 THIN SLICES SWISS CHEESE

12 MELBA TOAST ROUNDS WATER CRESS

Using a small, round cookie cutter, cut twelve circles of bologna and twelve of Swiss cheese,

each about the size of the toast round. Place a piece of bologna on each piece of toast, add a

circle of cheese to each, and garnish with a single leaf of water cress in the center. (You

could reverse the order of the cheese and the bologna and make the eyes of Bubastis look as

they must have looked the day after one of her festivals.)

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CHEESE DELIGHTS DAMASCENE Who put the cumin seed in Mrs. Murphy's cheese delights? It is a good question. How this

Syrian condiment appeared in so English a canapé is Mrs. Murphy's secret, and I hope she

keeps it. She reports that these little cheese balls have been great favourites with her friends

in Ankara, Baghdad, and Washington. The recipe makes about two dozen.

1 CUP CHEDDAR CHEESE

4 TABLESPOONS BUTTER

¾ CUP FLOUR, SIFTED

¼ TEASPOON SALT

¼ TEASPOON CELERY SEED

¾ TEASPOON CUMIN SEED

PAPRIKA

Shred or grate the cheese. Cream it with the butter in a small bowl. Add the sifted flour and

the other ingredients and mix them thoroughly with the creamed butter and cheese. Mold into

balls about one inch in diameter. Place on a lightly greased cookie sheet, and flatten each

slightly with a fork to form a waffle pattern. Dust with paprika and chill for several hours.

Bake in a hot oven (450 degrees) for eight minutes and serve hot.

Photo owned by Bdieu

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SARDINES ANGOSTURA Angostura bitters are famous for improving cocktails; they also improve jaded appetites.

Their inclusion in this recipe serves a triple purpose. They improve the taste of the spread,

they will add to your guests' anticipation of the food to follow, and they provide a name for

the recipe.

1 HARD-BOILED EGG

1 TIN SARDINES

2 TABLESPOONS MAYONNAISE

1 TEASPOON WORCESTERSHIRE SAUCE

¼ TEASPOON TABASCO SAUCE

1 TEASPOON LEMON JUICE

4 DASHES ANGOSTURA BITTERS

Chop the egg fine. Break up the sardines and place them in a mixing bowl with the egg. Add

the other ingredients and stir well with an electric beater until the mixture is smooth. Serve

cold in a small bowl surrounded by potato chips, or spread the mixture generously on melba

toast.

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RAW VEGETABLE SPREAD CERES Some raw vegetables, especially carrots and cucumbers, are excellent substitutes for bread,

toast, or potato chips when serving dips or spreads. Raw vegetables have fewer calories and

are less likely to cut the appetite, both desirable attributes for pre-meal nibbling. Finely

chopped anchovy fillets may be substituted for the anchovy paste.

2 SPRING ONIONS

4 TABLESPOONS SOUR CREAM

4 TEASPOONS ANCHOVY PASTE

½ TEASPOON FRESH BLACK PEPPER

2 LARGE CARROTS OR 1 CARROT AND 1 CUCUMBER

Mince the onions, including some of the green tops, very fine. Place the sour cream in a

serving bowl, add the onions, the anchovy paste, and the pepper. Stir well and place in the

refrigerator to chill. Slice the carrot and/or the cucumber into wheels about three sixteenths of

an inch thick. Spread the wheels with the mixture, and serve on a platter or canapé board.

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ONION DIP JUNIPER For ease and speed of preparation, this universally popular dip has no superiors and few

peers. It may be served as soon as it is made or it may be kept, covered, in the refrigerator for

several days. On no account omit the gin; it does something for the dip, although it will

hardly do anything for you.

1 PINT SOUR CREAM

1 PACKAGE LIPTON'S DEHYDRATED ONION SOUP MIX

2 OUNCES DRY GIN

2 SPRIGS PARSLEY

Pour the sour cream into a serving bowl. Add the soup mix and the gin. Stir the mixture

thoroughly, or beat with an electric beater (not a blender), until smooth. Garnish with the

parsley. Serve the bowl in the middle of a plate or canapé board surrounded with bite-size,

unsalted crackers or melba toast.

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HOT CLAM DIP Because most dips and spreads use sour cream or cream cheese as a basic ingredient, they are

inclined to be bland. This one is not and is intended for those who enjoy a sharp aftertaste

from their canapés. It makes a good contrast if served with some of the less peppery varieties.

1 TIN MINCED CLAMS

3 OUNCES CREAM CHEESE

½ TABLESPOON DRY MUSTARD

1 TEASPOON ONION POWDER

½ TEASPOON BLACK PEPPER

1 TABLESPOON WORCESTERSHIRE SAUCE

3 DASHES TABASCO

Drain the clams and put them in a mixing bowl. Cut the cheese into one inch cubes and add

them to the bowl. Add the other ingredients and stir all together well, preferably with an

electric beater. Remove to a serving bowl, chill in the refrigerator for an hour or longer. Place

the bowl on a platter, surround with potato chips, and serve.

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CAULIFLOWER DIP ISIS Whether the original Isis dipped her cauliflower in this delectable concoction Egyptologists

have never determined. But the inventor of this recipe, who could easily pass for Isis in the

dusk with the light behind her, has found it extremely popular on many occasions, as will

you.

1 CAULIFLOWER

½ POUND CREAM CHEESE

½ PINT TABLE CREAM

2 TEASPOONS CURRY POWDER

2 TABLESPOONS MINCED

PARSLEY 1 TEASPOON SALT

Slice the cauliflower buds thin, and place in ice water to crisp while preparing the dip.

Combine the cheese, cream, curry powder, parsley, and salt in a serving bowl, being sure that

the whole is abundantly stirred. This is best done with an electric beater. Place the bowl on a

large plate or cheese board, and arrange the sliced cauliflower buds around the bowl. Serve

cold.

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