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Merguez Meatballs with Yogurt Sauce

Merguez Meatballs with Yogurt Sauce

Jan 21, 2004 by

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

Mushroom Caps Stuffed with Leeks and Fromage Blanc

Apr 16, 2003 by

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

Individual Meat Pies with Cointreau Marmalade

Apr 16, 2003 by

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

Grilled Miso-Citrus Scallop Lollipops

Apr 16, 2003 by

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

Ahi Tuna Cube with Toasted Black and White Sesame Seeds

Jun 28, 2002 by

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

Truffled Lentil Spoons

Jun 16, 2002 by

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

Soft Polenta with Forest Mushrooms

Apr 16, 2002 by

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

Gougères with Arugula, Bacon, and Pickled Onions

Mar 03, 2002 by

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

Figs Stuffed with Foie Gras Mousse

Apr 16, 2001 by

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

Red Pepper-Pomegranate Molasses-and-Walnut Dip

Apr 16, 2000 by

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.