Wednesday, April 1, 2009

Chilled Hors d' Ouevres*

Above: Blue cheese stuffed grapes with candied walnuts

Below: Cucumber cups with bacon, tomato and onion relish with fresh basil

Above: Prawns with lemon basil aioli on risotto cakes
Below: Bishop's bread with fresh bruschettaAbove: Udon noodle cakes with asian slaw, almonds and toasted black sesame seeds
Below: Almond crisps with Humbodlt Fog goat cheese and fig jam Above: Thai spring rolls with peanut sauce
*more Hors d' Ouevres at the bottom of the page

Hot Hors d' Ouevres*

Above: Caramelized onion tarts with goat cheese and thyme
Below: Bacon and cheddar stuffed potato bites

Above: Bbq pulled pork with onion jam and horseradish dijon aioli on buttermilk biscuit
Below: Mushroom ragu phyllo pillows

* More Hors d' Ouevres at the bottom of the page.


Above: Strawberry cream wonton cups
Below: Chocolate truffle brownies with chocolate ganache and peanut butter frosting