More Nile Kid-Friendly Hors d'Oeuvres: Vegetable Cups--Tomato with Crab and Radish with Olive Tapenade

Cooking Irish can also be found at Pinterest and PETICHEF.

 

 

Again I must credit Eric Treuille and Victoria Blashford-Snell for all the great recipes in their cookbook HORS D'OEUVRES.  I have changed the following recipes only slightly.  

Cherry Tomatoes with Crab and Tarragon MayonnaiseCHERRY TOMATOES WITH CRAB AND TARRAGON MAYONNAISE       [Makes 20]

Ingredients:

20 cherry tomatoes
½ lb. of crabmeat
4 tbsp. of mayonnaise
1 tbsp. of tarragon
1 tsp. of dijon mustard
1 tbsp. of tarragon leaves, sliced
Salt and pepper to taste

Preparation:

Cut and discard very thin pieces from the bottoms of the tomatoes to make flat, stable bases. Cut and remove thin pieces from the tops of the tomatoes and reserve for lids. Scoop out all seeds and filling with a tiny spoon and discard. Turn the tomatoes upside down on paper towels to drain for 5 minutes. To make the tarragon mayonnaise, select a quality whole-egg mayonnaise [like Hellman’s®] and combine 4 tablespoons with 1 tablespoon of tarragon until nicely blended. Be sure that the mayonnaise is room temperature before mixing with the tarragon. Combine the crabmeat, tarragon mayonnaise, mustard, and tarragon leaves. Salt and pepper to taste. Use a small spoon to fill each tomato with the crab mixture. Top with tomato lid and some tarragon for garnish if desired.

Tips:

 

Prepare the tomatoes up to 2 days in advance. Store in an airtight container in the refrigerator. Fill the tomatoes up to 3 hours before serving. Cover and refrigerate.

 

Radish Cups with Olive Tapenade

RADISH CUPS WITH RIPE OLIVE TAPENADE    [Makes 20]

Ingredients:

20 round radishes with green stems on top
¼ cup of pitted ripe olives [now often called black olives]
4 anchovy fillets [I often substitute 4 large squirts of anchovy paste]
2 tbsp. of capers
1 garlic clove, finely chopped
1 tsp. of lemon juice
1 tsp. of thyme, finely chopped
2 tbsp. of quality olive oil [I prefer Colavita®]
¼ tsp. of black pepper

Essential Equipment:

 

Melon ball cutter 

 

Preparation:

To make the tapenade, place the olives, anchovies or paste, capers, clove, lemon juice, thyme, and oil into a food processor or blender; pulse to a thick paste. Add the pepper. Cut and discard thin slices from the radish bottoms to make flat, stable bases. Cut and remove thin pieces from the tops of the radishes and reserve for lids. If you cannot find fresh radishes with bright green stems, substitute with sprigs of fresh dill. They will make a decorative and flavorful garnish presentation for the tops of the radishes. Using a melon ball cutter, remove most of the radish center to make “cups.” Fill with the tapenade. Top with radish lids or sprigs of fresh dill.

Tips:

 

Make the filling up to one month in advance. Cover and refrigerate. Store in an airtight container in the refrigerator. Fill the tomatoes up to 1 hour before serving.

Next: a Halloween menu for children.