Merguez Meatballs with Yogurt Sauce
Jan 21, 2004 by Tori Ritchie
Lamb meatballs seasoned with garlic, cilantro, wine, paprika, cumin, and ground coriander are broiled and served alongside a minty yogurt sauce.
Mushroom Caps Stuffed with Leeks and Fromage Blanc
Apr 16, 2003 by Dolores and Jack Cakebread
Cremini mushrooms are stuffed with a mixture of gently sauteed leeks, Parmesan, fromage blanc, a cheese similar to ricotta, and a drizzle of truffle oil.
Individual Meat Pies with Cointreau Marmalade
Apr 16, 2003 by Francine Segan
These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.
Grilled Miso-Citrus Scallop Lollipops
Apr 16, 2003 by Ming Tsai
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.
Ahi Tuna Cube with Toasted Black and White Sesame Seeds
Jun 28, 2002 by Rick Tramonto
This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.
Truffled Lentil Spoons
Jun 16, 2002 by Rick Tramonto
Orange, black, and French lentils are tossed together with a truffle vinaigrette and decorated with a drizzle of a smoky bacon vinaigrette.
Soft Polenta with Forest Mushrooms
Apr 16, 2002 by Rick Tramonto
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Gougères with Arugula, Bacon, and Pickled Onions
Mar 03, 2002 by Judy Rodgers
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
Figs Stuffed with Foie Gras Mousse
Apr 16, 2001 by Katherine Alford
Fresh figs are stuffed with a foie gras mousse flavored with figs, thyme, nutmeg, black or white truffles, and a touch of Cognac. Black-tie all the way.
Red Pepper-Pomegranate Molasses-and-Walnut Dip
Apr 16, 2000 by Paula Wolfert
Not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Serve at room temperature with kabobs or crisp pita triangles.



















































