{"id":343051,"date":"2014-12-15T07:00:29","date_gmt":"2014-12-14T23:00:29","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/christmas-recipe-assorted-amuse-bouches-343051.html"},"modified":"2014-12-15T07:00:29","modified_gmt":"2014-12-14T23:00:29","slug":"christmas-recipe-assorted-amuse-bouches","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/events-hk\/christmas-special-hk\/christmas-recipe-assorted-amuse-bouches-343051.html","title":{"rendered":"Christmas Recipe: Assorted Amuse-Bouches"},"content":{"rendered":"

\"Assorted<\/span><\/a><\/p>

Servings :<\/strong> 6 persons<\/p>

Preparation time :<\/strong> 30 minutes<\/p>

<\/span> <\/h2>

Ingredients<\/span> <\/h3>

For the cucumber nests with shrimps and apple : <\/strong><\/p>

12\u00a0shrimps tails<\/p>

1\u00a0cucumber<\/p>

1\u00a0tablespoon of diced lemony apple<\/p>

2\u00a0red basil sprigs<\/p>

1\u00a0tablespoon of olive oil<\/p>

1\u00a0teaspoon of sea salt<\/p>

For the foie gras toasts : <\/strong><\/p>

6\u00a0small slices of foie gras<\/p>

6\u00a0dried plums, uncored<\/p>

6\u00a0toasts<\/p>

1\u00a0tablespoon of pomegranate seeds<\/p>

2\u00a0sage sprigs<\/p>

1\u00a0teaspoon of sea salt<\/p>

For the vinegar oysters with black radish : <\/strong><\/p>

12\u00a0oysters<\/p>

150\u00a0g black radish<\/p>

2\u00a0dill sprigs<\/p>

1\u00a0tablespoon of shallot vinegar<\/p>

Directions<\/strong><\/span> <\/h2>

Foie gras toasts:<\/strong><\/p>

  1. Cut the slices of foie gras in two. Cut the dried plums in half. Toast the bread.<\/li> <\/ol>
    1. With a cutter baking mold, cut off the bread in circles. Place half of a dried plum on each toast and top it with half a slice of foie gras. Sprinkle some\u00a0pomegranate seeds, sage leaves and sea salt.<\/li> <\/ol>

      Cucumber nest with shrimps and apple:<\/strong><\/p>

      1. Wash, dry and slice the cucumber with a mandolin to make cucumber pasta. Roll them\u00a0in a nest in small plates.<\/li>
      2. Place the shrimp tails in the center of the cucumber nest, then\u00a0top it with some\u00a0diced lemony apple. Drizzle olive oil\u00a0and basil leaves. Sprinkle with sea salt.<\/li> <\/ol>

        Vinegar oysters with black radish:<\/strong><\/p>

        1. With a shucking knife, open the oysters and empty them from their first water. In small plates, arrange the oysters on a bed of\u00a0coarse salt.<\/li>
        2. Blend the black radish with shallot vinegar.<\/li>
        3. Top each oyster with one teaspoon of the mixture. Garnish with dill sprigs. Chill before serving.<\/li> <\/ol>


          For more Christmas recipes:<\/strong><\/span> <\/h3>

          Raw and Smoked Salmon Aum\u00f4ni\u00e8re<\/a>
          Roast Duck with Citrus Sauce<\/a>
          Christmas Grilled Lobster<\/a>
          Chestnut Tiramisu in Verrine Glasses<\/p>

          <\/a><\/p>

          Celine Manoukian
          <\/em>Celine is the Managing Editor of\u00a0<\/em>          Gourmand Asia<\/em><\/span><\/a>, a newly-launched online F&B magazine featuring food recipes, reviews and more. For more food-related content please visit\u00a0<\/em>www.gourmandasia.com<\/em><\/span><\/a><\/p> ","protected":false},"excerpt":{"rendered":"

          Be creative and entertaining with sophisticated, flavourful \u201camuse-bouches\u201d. These little and tasty appetizer bites will definitely amuse your guest\u2019s palate to no end.<\/p>\n","protected":false},"author":65,"featured_media":60075,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"Be creative and entertaining with sophisticated, flavourful \u201camuse-bouches\u201d. 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