Holiday & Party Hors D'oeuvres Recipes

40 red Potatoes
TT Salt & Pepper
2 tsp. Fresh Thyme
2 oz. Olive Oil
8 oz. Cream Cheese
3 oz. Gorgonzola
1 oz. Bacon, Small Diced, Cooked
4 oz. Sour Cream
1 ½ oz. Walnuts, Chopped Coarse
TT Worcestershire Sauce
TT Tabasco Sauce
3 Tbsp. Chives, Minced

Cut the potatoes in half and scoop out a portion of the inside with a Parisienne scoop.
Toss the potatoes with the salt, pepper, thyme, and Olive oil. Arrange the Potatoes on a sheet pan with their flat surfaces down and Bake at 400 F until brown and cooked through, approximately 15 minutes.
Soften the cream cheese in the bowl of an electric mixer. Add the Gorgonzola Bacon, Sour Cream, and Walnuts. Mix until smooth. Season with the Worcestershire sauce and Tabasco sauces.
Using a pastry Bag and plain tip, fill each potato with cream cheese mixture bake in 400 F oven for five minutes and top with freshly chopped chives

Jumbo Sausage Stuffed Mushrooms Recipe

1 pound	Italian Sausage
1 Cup	Panko bread crumbs
½ Cup	Heavy cream
2 Tbsp.	Garlic
To taste	Salt & Pepper
2 Tbsp.	Italian seasoning
2 Dozen	Large white mushroom caps

Brown sausage. Drain grease, and add bread crumbs, cream, and spices. Mix well. Stuff mushroom caps with sausage mixture. Bake at 350⁰ for 30 minutes.

½ Cup	Half and half
½ Cup	Heavy cream
1 Cup	Parmesan
To taste	Garlic

Mix half and half, cream, parmesan, and garlic. Heat in a saucepan until cheese is melted. Top mushrooms with alfredo sauce.

Smoked Trout Canapés Recipe

5 oz.	Smoked trout
5 oz.	Cream cheese
1 tsp.	Capers
½ tsp.	Garlic
½ tsp.	Shallots
1 Tbsp.	Lemon juice
¼ tsp.	Pepper
¼ tsp.	Salt

Bring cream cheese to room temperature. Break up fish and add all ingredients to mixing bowl and mix on low until smooth paste. Place into piping bag.

7	Potatoes
3	Eggs, beaten
1 cup	Flour
1 tsp.	Baking powder
½ pound	Butter
1 ½ cup	Gruyere

Peel potatoes, cut into wedges, and boil. Beat eggs with mixer until eggs almost become stiff. Set eggs aside in a separate bowl. Drain potatoes when fork tender. Cut butter into pats. Grate cheese. In a mixing bowl, add potatoes and ¼ of the butter. Mix potatoes and slowly add the rest of the butter. Add cheese, flour, and baking powder. Salt and pepper to taste. Fold in eggs.

Scoop potatoes into a greased cupcake pan with a small scooper. Bake at 330⁰ for 20 minutes. Let potato cakes cool. Pipe trout onto potato cakes and serve.

Makes about 50 – 60 servings.

Easy Holiday & Party Hors D'oeuvres