Amuse-Bouche

Bacon Wrapped Scallops

I first heard the term "amuse-bouche" in 1984. I was one of several students from the California Culinary Academy who were hired to assist in one of two meals at a private winery called "Far Niente". I had just taken the course, "Food and Wine Pairing", and the instructor, some big name wine dude whose name escapes me, offered us the job. "Meal" is probably the wrong term, "extravaganza" would be a better term. Far Niente hosted two dinners. Friday night's dinner would feature 50 VIPs from the food and restaurant industry and Saturday's dinner would be a repeat of the previous night only 50 wine industry VIPs would be honored. Total cost for two dinners for 100 people? $250,000. 

This sum of money seemed as ridiculous to me then, at 23, as it does today. We snobby culinary students got our noses bent out of shape at the thought that the chef and assistants were flown in from New Orleans especially for these dinners. What? There were no highly qualified chefs in San Franciso?

Robert Mondavi was the honored guest the night I worked, and the Schramsberg, Private Reserve, Blanc de Blanc and Blanc de Noir sparkling wines* were flowing during the cocktail hour. After spending several hours prepping with the chef, we students changed from our "chef's whites" to black and white to serve. One of the benefits of being a student was the tip of several bottles of Schramsberg and Robert Mondavi, Private Reserve wines at the end of the evening.

"Amuse-bouche", or hors d'oeuvres to you and me, is French for "tickle" or (amuse) the mouth and are meant to be just a bite or two, to give you a preview of the meal to come. You will definitely pay more for a meal in a restaurant if the hors d'oeuvres are called "amuse-bouche"!

Here are a couple of fast and easy "Amuse-Bouche" for your own cocktail party. 
This post is dedicated to my friend Karen B. who gave me a nudge for appetizer ideas on my "What A Girl Eats"  Facebook page. (Click on the red links to "like" me on Facebook!) Karen, will "amuse-bouche" do?

Bacon-Wrapped Scallops

That's the recipe...get some scallops...wrap them in bacon...broil.

But seriously, here's the recipe.

Scallops

Bacon

Skewers

Cut the bacon to fit around the scallops. The size of the scallops will determine how long you cut the bacon strips. 

I use a really long skewer instead of a short cocktail pick and then push the "bite" all the way to the end of the skewer. I think it makes for a more elegant presentation.

Place under the broiler for about 5-7 minutes until the bacon is cooked an crispy. Transfer scallops to a paper towel lined plate to dab off excess grease before serving.

The second "amuse-bouche" is the super easy Bleu Cheese and Roasted Pecan Bites.

"Obsession" bites and Bleu Cheese and  Roasted Pecan Bites

I first tried these at Trader Joe's. (I swear they need to be paying me a commission!) You know how they have the little tasting area? Sophie and I tasted these last Autumn and walked out with the TWO ingredients to make them for the holidays. This is now Sophie's appetizer. I can count on her to make them any time I entertain! If you don't have a Trader Joe's or don't like bleu cheese, there are many similar substitutes in regular grocery stores.

Bleu Cheese and Roasted Pecan Bites

Crescent rolls

Trader Joe's Bleu Cheese and Roasted Pecan Dip

Cut the dough into thirds.

Stretch each piece out a bit. Put a teaspoon or so of the bleu cheese dip in the center of each triangle.

Bleu Cheese bites on the left,  "Obsession bites" on the right.

Fold the ends of the triangles together and pinch to make little purses. 

Place in a mini muffin tin and bake at 350* F.  for 13-15 minutes until golden brown.

And then I got to thinking...my "Obsession" Panini is crazy popular, (thank you foodporn.com!) 

"Obsession" bites.

...so, what about an "Obsession Bite"...so slap me for riding on the coat tails of the foodporn thing. (I know, Jelayne, I hate that name as well) Instead of the Bleu Cheese and Roasted Pecan Dip, what about just a bit of brie, some caramelized onions and a dab of Fig Jam? 
Here are some other suggestions from previous posts. The Mushroom Pate, from "Black, White Or Somewhere In Between?" is super easy and contains just a few ingredients as well. Then there are the Rosemary Walnuts from the "Sensual" post, and the super easy uncooked tomato topping for Bruschetta from "Tomato, Tomahto, Let's Call The Whole Thing Off!"

*You can't call it "champagne" unless it's from "Champagne". It's a French Wine Rule Thing,...So even if it has bubbles, unless it's from the Champagne region of France, it's just sparkling wine...I'll still drink it with you though, no matter what we call it!