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Amuse Bouche Recipes?

Finsmom May 14, 2008 12:58 PM

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

  1. hotsauce28 May 14, 2008 01:26 PM

    Isn't an amuse bouche just a tiny appetizer?

    5 Replies
    1. re: hotsauce28
      millygirl May 14, 2008 01:34 PM

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

      1. re: hotsauce28
        sarah galvin May 14, 2008 09:49 PM

        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
          chowser Jun 13, 2008 12:31 PM

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

          1. re: chowser
            hotoynoodle Oct 22, 2009 11:34 AM


            1. re: hotoynoodle
              chowser Oct 22, 2009 11:47 AM

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

        2. hotsauce28 May 14, 2008 01:46 PM

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

          3 Replies
          1. re: hotsauce28
            JalamaMama May 14, 2008 10:48 PM

            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
              leebooth Oct 22, 2009 03:22 AM

              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
                nemo Oct 25, 2009 09:08 AM

                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. h
            HannahBanana Jun 13, 2008 12:27 PM

            hahah..i'm NOT stalking you!
            In a giant spoon....like 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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