Good, easy appetizer to go with a specific cocktail?
Heading to a friends house tonight and my contribution, upon request, is a pitcher of Cucumber Coolers: Hendricks gin, St Germaine, fresh lime juice and mint, garnished with cucumbers. I want bring a fun but easy app that will compliment it.
I keep leaning towards something crunchy and/or spicy. My husband is leaning towards something with smoked salmon/dill.
So far I have thought about:
-a spicy white bean and chorizo dip with endive and toast points.
-pumpernickel toasts topped with cream cheese, smoked salmon and fresh dill
-honey mustard palmiers
Anybody have some suggestions?
I am in the smoked salmon camp (dilled cream cheese/sour cream mix on something as simple as triscuits or cocktail rye),
Or maybe cucumber cream cheese, rolled inside smoked salmon - laid out on plastic wrap to help make a roll - slice, and serve with a drop of lime juice on a similar bed?
How about something super easy to make and compatible on the taste spectrum? Cucumber veggie summer rolls with a ginger sauce.
Use a Cuisinart to shred up some carrots, cucumber, water chestnuts, ginger, mint leaves (Linda.W shield your eyes) cilantro and roll that in rice paper and make a dipping sauce out of tamari or soy sauce, sesame seed oil, roasted garlic, ginger, lime zest and shallots.
alas my husband is allergic for shellfish. I am the only shellfish/lobster/etc eater in the house
If not the smoked salmon toasts what about a halibut ceviche? I usually make it with lime juice, fresh ginger, hot peppers and some flat leaf parsley for color. Would that be too assertive with the drink?
sorry, didn't know you had a shellfish restriction. :(
i think the high acid nature of the ceviche might be too much on top of the cocktail. but try a quick whiz in the food pro, with the fish, ginger, lime zest, chilies and cilantro. lay a cilantro leaf on top of a rice paper wrapper and make a bunch of bundles. sear them quickly in a hot pan and they are great little bite-lets, even at room temp.
Those look really good! We are T minus 60 and I just got out of the shower, yikes! I think I will leave a little early and pick up some halibut for those, one is not cilantro eater (gets that soapy taste) so will use flat leaf parsley along with ginger and chilies, all which I have on hand and make them there. Thankfully these are good friends who don't mind me talking over their kitchen for a few minutes.
And to appease the darling man I will also get a nice hunk of smoked salmon. I some have creme fraiche on hand and dill in the garden so we will have that too, on pumpernickel. Geesh, he is like a dog with a bone when he get and idea in his head!
Ok- here are the rough amounts. I make them by the pitcher so if so you can do as "parts". This is from memory but the original recipe came from the Hendricks site.
2 oz of Hendricks
1/2 oz St Germain
1/2 oz fresh lime juice
1 TBS simple syrup (optional )
fresh mint leave
thinly sliced cucumber
I lightly muddle, or rather bruise, the mint leaves in the liquids then top with splash of club soda, after shaking it well in a cocktail shaker and garnish with cucumber.
ETA- best discovery ever! Tervis Tumbler shaker top. Into my beach bag it goes and wallah! Cocktails at the beach that stay cold.
i had this cocktail last night!
both the hendrick's and the st. germaine have relatively delicate flavor profiles, so i think the chorizo, or any kind of super-assertive flavor, might be a bit much.
shrimp toasts would be great. they can be made and assembled then just run under the broiler at your friend's.
instead of smoked salmon, maybe just salmon mousse?