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Fancy appetizer for cookout

t
toomuchfat Jun 21, 2010 04:02 AM

In early July, we're hosting a going away party. There will be lots of kids so, basically, I'm planning a cookout (pulled pork, burgers, etc.).

I do want to make one fancy appetizer and I don't care if kids like it.

I would like to do Thomas Keller's cornets with salmon. However, I want to do three riffs on it and would like advice.

#1: Per the recipe
#2: With plain creme fraiche and American paddlefish caviar
#3: With a basil/herb cream cheese and Keller's tomato sorbet

Comments?

And, if the cornets fail or I can't make enough of them, could you suggest a (preferably bought...time will be short if the cornets fail) cracker/base to use in more of a canape format?

Melba toast?

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  1. Cherylptw RE: toomuchfat Jun 21, 2010 05:57 AM

    The cornets sound great...and you could use melba toast but I like to use crostini for canapes. Use a loaf of Italian bread, cut slices lengthwise then using a cutter, cut whatever size you need and bake. Use the remaining bread scraps for croutons or crumbs.

    1. lynnlato RE: toomuchfat Jun 21, 2010 06:29 AM

      I've had those lovely cornets at Per Se. Kudos to you for attempting to make them. Personally, I think melba toast would be the wrong texture. The cornets "cone" is lighter. A quick substitute that I think would work is Whole Foods rice crackers. They are oh so light and airy and would pair well with the salmon & creme fraiche. If you don't have a Whole Foods, I'm certain any other specialty grocer carries a similiar cracker.

      Good Luck!!!

      1. Phurstluv RE: toomuchfat Jun 21, 2010 11:04 AM

        I have used kettle potato chips with smoked salmon, creme fraiche & snipped chive before. They were great and super easy.

        1. c
          critter101 RE: toomuchfat Jun 21, 2010 11:22 AM

          I've done these on seedless cucumber slices. I used a v-groove tool to stripe the skin of the cuke and sliced them diagonally. The presentation is lovely with very little prep.

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