Cover image for Martha Stewart's hors d'oeuvres handbook
Title:
Martha Stewart's hors d'oeuvres handbook
Author:
Stewart, Martha.
Personal Author:
Uniform Title:
Hors d'oeuvres handbook
Edition:
First edition.
Publication Information:
New York : Clarkson Potter/Publishers, [1999]

©1999
Physical Description:
495 pages : color illustrations ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780609603109
Format :
Book

Available:*

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Central Library TX740 .S743 1999 Adult Non-Fiction Non-Fiction Area
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Grand Island Library TX740 .S743 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.

It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres . Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and  innovative preparations all presented with an unsurpassed eye for beauty.

In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.

Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.

Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.


Author Notes

Martha Stewart was born on August 3, 1941, in Jersey City, New Jersey. She was raised in Nutley, where she discovered her passion for cooking, gardening and housekeeping. She won a partial scholarship to Barnard College in New York City, and earned her bachelor's degree in history and architectural history. While in school, Stewart worked as a model to pay her tuition. After graduation, she continued a successful modeling career, doing television commercials for Breck, Clairol, Lifebuoy soap and Tareyton cigarettes. In 1965, her daughter was born, and Stewart quit modeling,

In 1967 she began a successful second career as a stockbroker. When the stock market began to falter, Stewart and her family moved to Westport, Connecticut in 1972. She developed a catering business first in partnership with a friend from her college days, and then on her own. In ten years this business, which she ran out of the basement of her farmhouse, had become a $1 million enterprise. She also opened a retail store in Westport to sell specialty foods and supplies for entertaining.

Stewart wrote articles for the New York Times and was an editor and columnist for the magazine House Beautiful. In 1982 Martha Stewart published the first of many lavishly illustrated books. "Entertaining," co-written with Elizabeth Hawes, was an instantaneous success, and made Martha Stewart into a one-woman industry. Soon she was producing video tapes, dinner-music CDs, television specials and a baker's dozen more books, including books of quick recipes, books on hors d'oeuvres, pies, weddings, Christmas, gardening and restoring old houses.

Regular appearances on the Today show made her a household name. She signed an advertising and consulting contract with Kmart. For much of the 1980s, she was a contributing editor to Family Circle magazine before starting her own magazine, Martha Stewart Living. In 1993 Martha Stewart started a syndicated half-hour TV show called, like her magazine, Martha Stewart Living.

She was named one of the 50 Most Powerful Women by Fortune magazine in October 1998, as well as one of America's 25 Most Influential People by Time magazine in June 1996. She has earned two Emmy Awards for Outstanding Service Show Host for the 1994-95 and 1996-97 broadcast seasons, and Martha Stewart Living earned an Emmy for Outstanding Service Show for the 1998-99 season. Martha Stewart Living has been honored with numerous awards, including three National Magazine Awards, more than 50 Society of Publication Designers Awards, and the Acres of Diamonds Awards for Magazine Development.

In 2004, she served five months in jail for conspiracy, obstruction of an agency proceeding, and making false statements to federal investigators concerning the sale of her shares in the pharmaceutical company ImClone days before its application for a new drug was denied. She is currently the host of The Martha Stewart Show and the author of many new books. Her title Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast made The New York Times Best Seller List for 2012 and in 2013 her title Meatless also made The New York Times Best Seller List.

(Bowker Author Biography)


Reviews 3

Booklist Review

Once again--for the fourteenth (or so) time--Stewart does what she does best: delve, with great and wondrous detail, into a particular home economics topic. The latest subject? Finger foods of every shape and kind, from filled cucumber cups to fava bean and pecorino crostini. For every category, she starts with the essentials. Both beginner and pro will be well pleased by the more than 350 recipes, old and new, as well as by the sidebars on techniques and notes. In typical Martha style, she insists on perfection--and spends a lot of copy space on the proper and appropriate ways. It's hard to argue with the success of her information-packed books but difficult to accept the attitude. --Barbara Jacobs


Publisher's Weekly Review

In her second book on the subject (after Martha Stewart's Hors d'Oeuvres: The Creation & Presentation of Fabulous Finger Food, 1984), Stewart seems to have enjoyed the collaboration. This is a wonderfully produced compendium, with exhaustively detailed recipes to suit a wide range of palates, budgets and culinary skills (though not intended for neophyte cooks). Following the introduction are more than 300 color photographs (not seen by PW), cross-referenced to the recipes in the book's second half. The first chapter, "Building Blocks for the Best Hors d'Oeuvres," includes Stewart's typically painstaking instructions for making such foundations as Pattypan Squash Cups, Miniature Flour Tortillas and Green Tea Crepes. The next five chapters are organized by type: "Layered and Stacked" offers pizza variations and imaginative terrines; "Skewered and Threaded" has Moroccan Salmon Skewers and Figs in a Blanket; "Bites and Pieces" features Classic Crab Cakes and a section on marinated olives. "Classics" contains previously published recipes, including Phyllo Triangles with Wild Mushrooms. Throughout, helpful sidebars discuss such topics as dumpling wrappers (paper-thin sheets of dough); selecting, preparing and serving oysters; or the best hors d'oeuvres to bring to a potluck party. Advice on party planning, menus, lists of suppliers and an index top off this well-stuffed volume. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

With over 350 original recipes. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Stuffed Mushrooms Stuffed Mushrooms, often filled with a mixture of crabmeat and bread crumbs, are perhaps one of the most familiar and best-loved hors d'oeuvres--and for good reason. They are perfectly shaped, charming containers for all kinds of interesting fillings, and their woodsy undertone is just subtle enough to gently flavor whatever they are carrying. For perfect stuffed mushrooms, choose the freshest white mushrooms you can find, free of blemishes and about the size of a silver dollar in diameter. Serve them hot. Leek, Fennel, and Goat Cheese Stuffed Mushrooms Makes 2 Dozen Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 pound, for this recipe. 1 tablespoon unsalted butter 1/4 of a small fennel bulb, trimmed, thinly shaved on a mandoline, and roughly chopped 1 small leek, white and light green parts, cut into 1-inch pieces, well washed 3/4 teaspoon ground coriander Kosher salt and freshly ground pepper 4 ounces fresh goat cheese 1 recipe Golden Mushroom Caps (see below) 1.  Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool. Reserve 2 tablespoons for garnish. 2.  Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot. Broccoli Rabe and Pancetta Stuffed Mushrooms Makes 2 Dozen Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices that is generally available in the deli section of the grocery store. 1 ounce sliced pancetta or bacon, cut into 1/2-inch dice 1 medium shallot, minced 1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned and finely chopped 1 garlic clove, minced 2 tablespoons dry white wine 1 pound broccoli rabe, trimmed to leaves and florets only, roughly chopped Kosher salt and freshly ground black pepper 1 tablespoon fresh thyme 1.  Preheat the oven to 400 degrees F with the rack in the upper position. Heat a medium skillet over medium-high heat. Add the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to medium and add the shallots. Cook until softened and translucent. Add the mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2 minutes. Season with salt and pepper to taste. Remove from the heat. 2.  Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms are hot throughout, 2 to 4 minutes. Garnish with the thyme and serve hot. Polenta Stuffed Mushrooms Makes 2 Dozen Pecorino-Romano is an aged Italian sheep's-milk cheese with a sharp, intense flavor. It is worth searching out this cheese, but if you can't locate it, you can use Parmesan cheese. 1/2 cup plus 3 tablespoons milk 1/4 teaspoon kosher salt 1 1/2 teaspoons fresh thyme 1/4 cup quick-cooking polenta 1 ounce Pecorino Romano cheese, grated on the small holes of a box grater to yield 1/2 cup 1 tablespoon unsalted butter 1 recipe Golden Mushroom Caps (see below) 1.  Heat the oven to broil with the rack in the upper position. Meanwhile, place 1/2 cup of the milk, 1/2 cup of water, the salt, and 1/2 teaspoon of the thyme in a medium saucepan. Bring to a boil. Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons of the cheese, the remaining milk, and the butter. 2.  Using a small spoon, quickly spoon the polenta into the mushroom caps. Garnish each cap with the remaining cheese. Place the caps on a baking sheet. Broil until the cheese is golden, about 1 minute. Garnish with the remaining thyme. Serve hot. Porcini Stuffed Mushrooms with Camembert Makes 2 Dozen Porcinis, also known as cepes, are among my favorite wild mushrooms. They are available fresh in late spring or autumn and dried year-round. When using dried, rehydrate them before incorporating into the recipe. 1 tablespoon unsalted butter 1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned, and roughly chopped 1 small shallot, minced 4 ounces fresh porcini mushrooms, roughly chopped (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms) 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 3 ounces Camembert cheese 1.  Heat the butter in a medium skillet over medium heat. Add the mushroom stems and shallots and cook until the shallots are translucent, 2 to 4 minutes. Add the white wine, scraping up any bits that may be on the bottom of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper to taste and remove from the heat. 2.  Heat the oven to broil with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside. 3.  Slice the Camembert into 24 small pieces, each slice just large enough to cover about half of the filling. Set aside. Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot. Golden Mushroom Caps Makes 2 Dozen Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1/4 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them. 24 small button mushrooms 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1.  Preheat the oven to 400 degrees F. remove the stems from the mushrooms and reserve if they are used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil . Add salt and pepper to taste. 2.  Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours. ***** Jicama and Green Papaya Summer Rolls Makes about 2 Dozen In tropical countries, green papayas are often used as vegetables, which is how I use them here. Rice vermicelli noodles and Vietnamese spring roll wrappers are available at Asian markets and many grocery stores. The rolls may be kept at room temperature, covered with a lightly dampened paper towel, for 1 hour after being assembled. Do not refrigerate the rolls or the rice paper will dry out and become brittle. 1/2 cup rice wine vinegar 2 tablespoons sugar 2 teaspoons kosher salt 1 small seedless cucumber 1 medium carrot 1 small jicama 1 large green papaya, peeled, halved (seeds discarded) 1 teaspoon fresh lemon juice 2 teaspoons chopped fresh cilantro 1 teaspoon canola oil 1 ounce rice vermicelli noodles 6 8 1/2-inch Vietnamese dried rice spring roll wrappers 8 leaves Bibb lettuce, torn into smaller pieces, ribs removed Peanut Dipping Sauce (see below) 1.  In a small saucepan, combine the vinegar, sugar, and 1 teaspoon of the salt. Cook, stirring, over medium heat until the sugar dissolves, 1 to 2 minutes. Remove from the heat. Set aside and let cool completely. 2.  Slice the cucumber lengthwise using a mandoline or a chef's knife into long 1/8-inch-thick strips. Cut each strip lengthwise into 1/8-inch-wide pieces. Slice the carrot and the jicama lengthwise in the same way. Reserve. Cut the papaya lengthwise into 1/8-inch-wide pieces. In a large bowl, combine the cucumber, carrot, jicama, and papaya. Toss gently with the reserved vinegar mixture, lemon juice, and cilantro. Set aside. 3.  Bring a medium pot of water to a boil. Add the canola oil, noodles, and the remaining teaspoon of salt. Boil until the noodles are tender, about 2 minutes. Drain and rinse under cold water. Leave the noodles in cool water until ready to use, so they won't stick together. 4.  Just before filling the rolls, transfer the vegetable mixture to a colander to drain. Gently press out the liquid. Drain the noodles and arrange them on a baking sheet, loosely covered with a damp paper towel. 5.  To assemble: Set up a large shallow bowl of very hot water. Slip a spring roll wrapper into the water. When the wrapper becomes pliable, after about 45 seconds, remove it from the water and lay it flat on a paper towel. Place 2 to 3 pieces of lettuce on the bottom half of the wrapper. Arrange 1/4 packed cup of vegetables over the lettuce. Spread out 1 heaping tablespoon of the noodles over the vegetables. Roll the wrapper up, tucking in the ends as you roll and rolling tightly as possible. Repeat this procedure with the remaining wrappers. Trim off the ends of the rolls. Cut each roll in half in the middle. Then cut each of the 2 halves into 2 pieces on an angle to make a total of 4 pieces. Continue with the remaining rolls. Stand the rolls flat on their ends and serve with Peanut Dipping Sauce. Peanut Dipping Sauce Makes 1 cup Thin this sauce with warm water if it is too thick to lightly coat the Jicama and Green Papaya Summer Rolls. 2 tablespoons peanut oil 1 small onion, finely chopped to yield 1/2 cup 2 garlic cloves, minced 1 1/2 teaspoons chili paste 1/2 teaspoon curry powder 2 teaspoons kosher salt 1/4 cup smooth peanut butter 1/4 cup unsweetened coconut milk 2 teaspoons white wine vinegar 2 tablespoons packed dark brown sugar 1/4 cup coarsely chopped roasted unsalted peanuts 1/4 cup boiling water 1.  Heat the oil in a medium skillet over medium heat. Add the onions and garlic and cook until translucent, 3 to 5 minutes. Add the chili paste, curry powder, and salt. Stir to combine. Stir in the peanut butter, coconut milk, vinegar, brown sugar, and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring, until the sauce thickens and the peanut butter dissolves. 2.  Add 2 tablespoons of the peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help the sauce emulsify. Transfer it to a bowl. Let cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container. (Press plastic wrap directly on top of the sauce to prevent a skin from forming.) Bring the sauce back to room temperature for 1 hour before serving. Excerpted from Martha Stewart's Hors d'Oeuvres Handbook by Martha Stewart All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 9
Chapter 1 Building Blocks for the Best Hors D'Oeuvres
Chapter 2 Layered and Stacked
Chapter 3 Wrapped, Rolled, Filled, Folded, and Stuffed
Chapter 4 Tea Sandwiches, Classic Canapes, and Simple Crostini
Chapter 5 Skewered and Threaded
Chapter 6 Bites and Pieces
Chapter 7 Dips, Spreads, Sauces, Relishes, and Salsas
Chapter 8 Fondue, Frico, and a Selection of Fine Cheeses
Chapter 9 Sips and Drinks
Chapter 10 Classics
The Guidep. 467
Menusp. 472
Equipmentp. 475
Pantryp. 481
Sourcesp. 486
Directoryp. 488
Indexp. 491

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