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Sustainable, totally edible Hors D'oeuvres

kturner79 Jun 19, 2008 10:53 AM

I'm trying to think of new and creative ways to present hors d'oeuvres that will have no waste or need for a tool - i.e. no skewers, toothpicks, etc. or any need for a cup, shotglass, demispoon, etc.

Most HDs need some sort of way to be picked up, and I am trying to think of ideas. I know there is the obvious rosemary stem skewer or lemongrass skewer. I've been using filo bowls and started making savory edible spoons from cracker dough and a spoon cookie cutter, using long, flat plaintain chips as a "spoon" of sorts to serve things like coconut crusted scallops, and wrapping bits of tenderloin in orange zest stuffed dough then baking it so it's a neat little package. Does anyone have any other ideas?

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  1. manraysky RE: kturner79 Jun 19, 2008 01:03 PM

    I made a lot of hors d'oeuvres that are a variation of "on a chip." Like seared tuna on slow, on a wonton chip. Or a mini tostada on a tiny corn chip.

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    1. re: manraysky
      maplesugar RE: manraysky Jun 19, 2008 03:39 PM

      Similarly, you could use wonton cups instead of chips (press wrappers into mini muffin tins and bake for about 6-8 min or til lightly browned). I've also used bamboo skewers instead of the garden variety cocktail picks.

    2. Living4fun RE: kturner79 Jun 19, 2008 01:09 PM

      You could use endive or butter lettuce leaves to place dips or crab salad on. Take either a breadstick or pretzel rod and roll bacon or prosciutto around them and bake until done.

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