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Posts Tagged ‘Hors d’ oeuvres’

Amuse Bouche: Apple Peanut Canapé

Posted by vivnidhi on June 30, 2008

100_1985

A moniker in my name for a city
A phrase with me will make you cherished
I am so good for you in my utter simplicity
In Medical dictionary the fact so furnished

I am so famous in the world of bytes
Known for many aspects of usage
I am fat and rotund and make crunchy bites
My fame known from many religious traditions – right from the old age

Am, I forbidden? Or mystical ?
or the eternal giver of Youth
I consists of five internal carpels
Am good for good health of your mouth

I am as basic a fruit as you can think of
Or as hard if you don’t try enough
If You eat me on a day to day basis
Then you don’t have worry about anything – be it cold or dry cough

Answer to Open Sesame 2: The Apple

Ever since my high school days when I meddled, a little, into French, I was captivated by their food and , of course , mon Paris:)). After marriage, in the US, I have eaten a few fine French meals, each of which I can recall accurately…..when and where, I ate what. It’s a different matter that my choice is quite limited being a vegetarian:). A restaurant ,rather, a Creperie which is a big favorite near Detroit is Josephine. Excellent food and that is where I came across the term ‘Amuse Bouche’ .

Amuse Bouche (French: amuse mouth) is/are small one bite morsels served before the first course. In restaurants, it is the signature dish of the chef, and which is not charged for. I can still recollect the cucumber slice served with a creamy topping with minty undertones served at Josephine. That was sheer  perfection:). Amuse bouche is different from hors d’œuvre, in that it is only one or two bites. . Amuse Bouche is something that will leave you feeling “Aw, I wish the chef had sent me a couple more slurp, slurp, slurp:) ” . So, this home chef, that is me, tried my hand at amuse bouche too. Keeping the same tradition at home also, I prepared only 3 bites, one for each.

A canapé or canape (French for couch and known in Italy as tartina) is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Source: Wikipedia. It is in general salty but I think mine fits the bill too. Yes the name was learnt at Josephine as well:).

I chose a tart, firm, granny smith apple.I love eating apples just the way they are WITH the peal:). So, I created this for Open Sesame 2. This is a very simple and elegant way of enjoying the fruit. Guess what, the husband, after eating my apple peanut canapé said ” I could have eaten a couple more” and Aaaaaaaaaaeeeeeeeeeee was smiling cheek to cheek:).

The Recipe: (4 servings:)

  • Lite cream 1 Tbsp.
  • Chunky Peanut butter 1 Tbsp.
  • Sugar 3/4 tsp.
  • Butter half a pinch
  • Honey 1 tsp.
  • Lemon juice 2 drops
  • saffron a pinch

Whisk together lite cream, peanut butter and sugar till it blends well and gets a little airy. In a separate cup, first mix the tiny speck of butter with saffron. Add honey and lemon juice and whip. Even this small amount can be whipped:).

To assemble, cut the apple longitudinally into 4 thin slices, so that you avoid the seed portion completely. Spread approximately 2 tsps. of the cream and peanut butter mixture on top of  the apple slice. Top it with 3 drops of the honey mixture and swirl ever so slightly, with a sharp edge, like an end of a fork.

100_1997

Voila………here it is

It can be prepared and refrigerated. Just make sure it covered airtight so that the apple doesn’t oxidize.

100_2002

Tingle your taste buds with Apple Peanut Canapé

This is my simple entry for Open Sesame -2 hosted by Siri and Dhivya . Don’t make a lot, just make a little, leaving people asking for more;)

I would like to send this to Sweetnick’s ARF/5-A-Day a day too as it has the antioxidant rich granny smith apple.

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Posted in -Apple, -Cream, -Peanuts, -Saffron | Tagged: , , | 8 Comments »