Passed New Orleans Hors d’oeuvres Party
Passed Hors d’oeuvres
Hot
Roquefort-Caramelized Onion Tarts with Balsamic Syrup
Miniature Louisiana Crab Cakes Topped With Jalapeño Aïoli
Shrimp Remoulade on Mirliton Coins with Cayenne Beurre Blanc and Frisée
Miniature Buster Crab Po-Boys; Classically Dressed
Natchitoches Meat Pies With Tomato-Garlic Confit Dipping Sauce
Cochon de Lait “Hushpuppies”: Steen’s-Fig Glaze
Miniature New Orleans Muffalettas With Ham, Genoa Salami, Provolone, and Olive Salad
Skewered Smoked Sausage with Spiced Creole Mustard
Cold
Fresh-Shucked Gulf Oysters Shooters with Spiced Bloody Mary
Blackened Redfish on Toast Points; White Truffle-Chive Aïoli
Roasted Beets with Herbed Chèvre in Phyllo
Spiced Creamer Potatoes with Crawfish-Corn Relish
Passed Desserts
Miniature Bags of Beignets and Powered Sugar
New Orleans Buttermilk-Pecan Pralines
Bananas Foster Brûlée Tarts
Grand Marnier-Chocolate Lollypops
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