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May 14, 2008 12:58 PM

Amuse Bouche Recipes?

Anyone have any interesting amuse bouche recipes? Ive never served them before, but they sound fun...

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  1. Isn't an amuse bouche just a tiny appetizer?

    5 Replies
    1. re: hotsauce28

      Yes, translation being 'to tickle the taste buds'.

      1. re: hotsauce28

        They are a tiny appetizer...but they are presented so nicely. Way nicer than an appetizer and I usually see them grouped in three's on the same plate. And because they are so small, flavour is all important, I would think.

        1. re: hotsauce28

          What is an amuse bouche called if it's been served for dessert? Or, between courses but not a palate cleanser?

            1. re: hotoynoodle

              Thanks--I've never heard that but now that you've told me, I'll probably notice it everywhere.

        2. i googled it and found this. I love the brie and crab soup in the shot glass!

          3 Replies
          1. re: hotsauce28

            My fav used to be: cut the top off an egg and pour it out- wash egg and dry.

            Mix crab meat, fresh roasted corn cut off the cobb, red bell pepper cut into tiny bits, cilantro, tabasco,and salt and pepper.

            Stuff product back into egg, with a light touch.

            Mix removed egg product with generous amount of heavy cream- and then pour over product in egg and bake.

            The result is ann egg full of love- crab and cream, crunchy corn, and spiced egg.

            YUM! We served them in old fashioned egg holders, with a lobster spoon.

            1. re: JalamaMama

              Hi, I know this is an old thread - but I really like the idea of this recipe - I was just wondering how you go about baking the eggs - so they don't fall over

              1. re: leebooth

                Hi, Lee. Going to bump this thread because someone will know the answer. I'm thinking a mini muffin pan, or a regular muffin pan with tin foil crushed in to hold
                the egg secure.

          2. hahah..i'm NOT stalking you!
            In a giant the ones you have war wonton soup with (I have them if you need to borrow)....serve one medium sized grilled scallop with a drizzle of beurre blanc sauce that has a HINT of vanilla in it. SO GOOD

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