From, 1984, Martha Stewart's Hors d'Oeuvres.
In classic Martha-esque perfection, "Mrs. Stewart", as the book calls her, describes the cocktail party as her favorite way to entertain. And shares recipes, presentations, and trade secrets from her catering firm, Martha Stewart, Inc., in Westport, Conneticut. Loaded with gorgeous photos, and amazing recipes, Martha contines to remind us that even in 1984, she was still the queen.
The book is divided into different types of cocktail parties. The first one is
The tea table is crowded with goodies including pickled quail eggs with seasoned salt, heart shaped shortbread flavored with cayenne, scones with herb jellies, biscuits with whipped creme fraiche, cream puffs with powdered sugar and jam, and dainty open faced tea sandwiches. Martha used her grandmother's silver pieces and repurposed the ashtrays into jam containers.
Christmas Cocktails
You must love the mismatching bowties!
Left: skewered tortellini were piled onto silver trays, served with Parmesan dipping sauce and garnished with whole heads of roasted garlic.
Right: Baked oysters set atop wilted spinach leaves and decorated with a red strip of sun-dried tomatoes.
Left: A savory wreath of olives, cornichons, and roasted peppers arranged on sprigs of rosemary and fresh basil leaves. You could also add quartered baby artichokes, marinated mushrooms, or any other pickled or marinated vegetables.
Right: Red, ripe cherry tomatoes filled with a mixture of smoked salmon and cream cheese rest on a bed of dill. The tomatoes were hollowed with a melon-ball scoop and the filling was piped in with a decorative tip pastry bag. We've filled these tomatoes with a mixture of goat cheese and pesto as well.
Country Kitchen Hors d'Oeuvres
A sun filled kitchen is a delightful setting for this party. The buffet table is laden with cheeses, fruits, and a bright yellow platter heaped with asparagus.
Champagne & Valentines
An herb-flavored coeur a la creme is surrounded by heart-shaped cucumbers on an
eighteeth-century English mahogany tray.
Here, cucumber slices are shown prepared in a variety of ways.
Left: Biscuit cutters can vary the shape, and a melon-ball scoop can make a small hollow to hold the filling.
Center: Different pastry tips can also be used to change the look. A star tip of salmon mousse, a rosette of herb cheese, and a leaf of trout mousse.
Right: A lengthwise slice of pear is the perfect foil for tangy Gorgonzola-Stilton, either sliced or softened and piped.
A Spring Wedding Reception
Martha's favorite weddings are those that adhere to tradition and have a feeling of simple elegance, restrained formality, and a friendly family atmosphere. On white linens from the brides collection a crudite of thin asparagus and long, tender haricot verts (green beans) in a stemmed candy dish with a lemon-flavored dip; cucumber rounds with smoked salmon mousse and a watercress leaf garnish; Ultra-thin pastry shells were filled with Oriental-style chicken salad; Boat-shaped pastry shells called barquettes with leek and creme fraiche filling; and tiny orange muffins with smoked turkey and quince jelly; served on silver borrowed from family members.
Oriental Cocktails in the Parlor
One recipe jumped out at us from this section...
Tea Smoked Eggs with Sesame Salt
These easy-to-make marbleized tea eggs are beautiful inside and out. smoky, and flavorful, they are centuries old in culinary tradition. Martha served them cut in wedges with sesame salt but we think they would be beautiful piled in a bowl at the center of the buffet. The shells are just too pretty to discard. Here's the recipe:
Tea Smoked Eggs with Sesame Salt
8 eggs
2 tablespoons coarse salt
4 tablespoons dark soy sauce
2 whole star anise
2 tablespoons smoky tea (Earl Grey or Hu-Kwa)
Sesame Salt
1 tablespoon sesame seeds
3 tablespoons coarse salt
large pinch of freshly ground black pepper
Boil eggs 20 minutes over a low flame. Cool in cooking water. Drain the eggs, and tap the shells all over with the back of a spoon until each shell is completely crackled. Return the eggs to the pan, cover with cold water, and add the salt, soy sauce, star anise, and tea. Bring to a boil, reduce the heat, and simmer very slowly for 2 to 3 hours. Turn off the flame and leave the eggs in the liquid for 8 hours. Drain the eggs but leave in shells until ready to use. They keep well wrapped in the refrigerator for up to a week.
To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat. Combine toasted sesame seeds, salt, and pepper in a small mixing bowl. Set aside. To serve, carefully peel the eggs The whites will be marbled with dark lines. Cut the eggs into halves or quarters, and serve with sesame salt.
The Grand and Elegant Party
Oysters with white wine and shallot butter
From top: Oysters with orange butter, Iced oyster with dill and sesame seeds.
Left: Magenta butter turns its brilliant color from balsamic vinegar and red wine,
Right: Lime Butter
Fancy Cocktails
Mache leaves and enoki mushrooms garnish an Irish treamer that holds two types of skewered hors d'oeuvres: egg and spinach tortellini, and bite-size chunks of chicken and peppers.
From her introduction:
"The hors d'oeuvre party is truly an opportunity for a host or hostess to be imaginative. Creating finger food with care and attention to detail, developing ideas for unusual combinations and variations, using serving pieces, glassware, flowers, and other decorations in an original way-all of this makes hors d'oeuvres a fascinating art, and one, I find, that guests always enjoy and appreciate"
It never hurts to peek back at your roots, huh? Especially when they are this pretty.
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