Any good amuse bouche recipies?

[spidey07]

We're starting to get really gourmet cooking at home and I'd like to start doing amuse bouches. These are small, normally one bite delicacies that combine normally strong contrasting flavors and wakes up the pallet.

I've got a high end cookbook for them but the process is very time consuming and intense.

Not only that, it's just fun to say! Amuse Bouche!

Google found this, looks pretty good
Cucumber Gazpacho Soup

Ingredients

* 1 English cucumber, peeled and chopped
* 2 teaspoons fresh parsley, minced
* ½ cup sour cream
* ¼ cup chicken broth
* 1 tablespoon green onion, chopped
* ½ teaspoon salt
* 4-6 drops Tabasco sauce

Method

In a food processor, puree cucumber along with the chicken broth, green onion, sour cream, parsley, salt and Tabasco sauce. Transfer to a small bowl and cover with cling film. Refrigerate for two to three hours and pour 2 tablespoons of this chilled soup into a shot glass. Garnish with chopped cucumber and serve.

 

[sjwaste]

We're starting to get really gourmet cooking at home and I'd like to start doing amuse bouches. These are small, normally one bite delicacies that combine normally strong contrasting flavors and wakes up the pallet.

I've got a high end cookbook for them but the process is very time consuming and intense.

Not only that, it's just fun to say! Amuse Bouche!

No shit. If you're going to make something that's one bite, it's generally a pretty complex bite. Most will therefore be complicated to make Same components that go into an entire plate, just shrunk down.

Other wise it's just a hors d'oeuvre.

Strawberries are coming into season, though. Could try some combination with braised pork belly or a really thick cut piece of bacon. Needs a sauce. Can you make a gastrique with some decent whiskey in it, and maybe a little balsamic vinegar?

 

[spidey07]

Sure. Sounds good. Pork, fruit, needs some herbage but I could toss that into the gastrique at the last minute. Nice idea!

A lot of the things in this book are very fine sauces/reductions which of course take a good amount of time and some specialty equipment.

 

[sjwaste]

Yeah man, that's what separates a nice amuse bouche from just a run of the mill bite of something. Basically, its a ton of work for a very small bite, so the best bet is to either make a lot for a crowd or to make something where the components can sit in the fridge. Essentially no emulsified sauces (unless its stable), fattier meats, etc.

On the upside, if you go with pork belly, you could make rillettes and eat for weeks. A little pork rillettes on just about anything is absofuckinglutely delicious. A little off topic but here is my favorite recipe. Unbelievable while still warm - probably ridiculous on a little piece of (real) pie crust, baked off, topped with this, and adding some sort of fruit-based sauce just to cut the richness a little. The presentation won't be pretty, though.

 

[TastesLikeChicken]

On the upside, if you go with pork belly, you could make rillettes and eat for weeks. A little pork rillettes on just about anything is absofuckinglutely delicious. A little off topic but here is my favorite recipe. Unbelievable while still warm - probably ridiculous on a little piece of (real) pie crust, baked off, topped with this, and adding some sort of fruit-based sauce just to cut the richness a little. The presentation won't be pretty, though.

That recipe sounds awesome, like a pâté without the liver.

OP, seared sea scallops with the right sauce can make for a great amuse bouche. Try serving them with an orange beurre blanc.

 

[sjwaste]

That recipe sounds awesome, like a pâté without the liver.

OP, seared sea scallops with the right sauce can make for a great amuse bouche. Try serving them with an orange beurre blanc.

Give that recipe a shot. I promise that if you don't eat all of it while it's cooking, you'll have a lot of pork for a long time. And it's preserved in its own fat. Probably good for a month in the fridge.

I recently had some great scallops at a restaurant with just an ordinary beurre blanc and some wilted spinach simply seasoned with a little garlic. When I make it at home, I'll try the orange beurre blanc.

 

[ultimatebob]

Yeah man, that's what separates a nice amuse bouche from just a run of the mill bite of something. Basically, its a ton of work for a very small bite, so the best bet is to either make a lot for a crowd or to make something where the components can sit in the fridge. Essentially no emulsified sauces (unless its stable), fattier meats, etc.

On the upside, if you go with pork belly, you could make rillettes and eat for weeks. A little pork rillettes on just about anything is absofuckinglutely delicious. A little off topic but here is my favorite recipe. Unbelievable while still warm - probably ridiculous on a little piece of (real) pie crust, baked off, topped with this, and adding some sort of fruit-based sauce just to cut the richness a little. The presentation won't be pretty, though.

I love the nutrition facts panel for that recipe... it's just pure evil when it comes to fat calories

 

[GodlessAstronomer]

Man this conversation (along with the new season of Top Chef) really makes me wish I could cook worth a damn

 

[Gibsons]

When I make it at home, I'll try the orange beurre blanc.

I'm not an expert or anything, but isn't that an oxymoron? :hmm:

 

[sjwaste]

I'm not an expert or anything, but isn't that an oxymoron? :hmm:

Flavor not color, haha.

 

[sjwaste]

I love the nutrition facts panel for that recipe... it's just pure evil when it comes to fat calories

Oh yeah, but it says its 8 servings. Trust me, its way more than 8 servings.