7 Cocktail Hour Hors D’oeuvres by Martha Stewart

Leave it to Martha Stewart to throw a perfect party. ┬áHere are 7 practically perfect Hors D’oeuvres recipes for you to try at your next party that we found on Martha Stewart’s website. These may even inspire you to plan a party just so you can make these delicious bite size snacks.

A cocktail party is not a party though…without cocktails! Find Recipes HERE

MarthaStewart

MarthaStewart

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

INGREDIENTS

1 pound paper-thin slices prosciutto
2 pounds medium scallops (about 40)
Extra-virgin olive oil, for drizzling
2 lemons, halved, plus wedges for garnish
Freshly ground pepper

DIRECTIONS

Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.
COOK’S NOTE
Sea scallops should have a firm texture, a pearly, almost peachy tone, and a faintly sweet aroma. Ask for dry or dry-packed scallops to ensure a fresh flavor and supple texture. If you are using wooden skewers, first soak them in cold water for 30 minutes.

Sundried Tomato Polenta Bites Recipe

MarthaStewart.com

MarthaStewart.com

MUSHROOM POLENTA DIAMONDS

INGREDIENTS

6 ounces shiitake mushrooms, stems removed, and caps wiped clean
1 tablespoon unsalted butter, plus more for baking sheet
1 small onion, minced
2 tablespoons port or dry white wine
6 tablespoons heavy cream
1 teaspoon coarse salt, plus more for seasoning
Freshly ground pepper
1 cup instant polenta
1/2 cup freshly grated Parmesan cheese (2 ounces)
2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
Mascarpone cheese, for garnish (optional)

DIRECTIONS

In a food processor, pulse mushrooms until finely chopped. Melt butter in a medium skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook until softened, about 3 minutes. Add port, and stir until evaporated. Stir in cream; simmer until mixture is thick, about 3 minutes. Season with salt and pepper. Remove from heat; let cool.
Butter a 10-by-15-inch rimmed baking sheet; set aside. Boil 1 quart water in a large saucepan; add 1 teaspoon salt. While whisking constantly, gradually add polenta. Reduce heat to a simmer; cook, whisking constantly, until soft and all water is absorbed, about 5 minutes. Stir in Parmesan. Immediately transfer to prepared baking sheet; spread evenly. Let cool completely; cover with plastic wrap, and refrigerate until ready to proceed. Polenta can be made up to 1 day ahead.
Halve the polenta crosswise. Carefully transfer one half, smooth side down, to a clean work surface; spread mushroom mixture on top. Place remaining polenta half, smooth side up, on top; trim edges.
Cut polenta lengthwise into 3/4-inch-wide rows; cut rows at an angle to form 1-inch-long diamonds. Place on parchment-lined baking sheets. Wrap in plastic wrap; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Transfer sheets to oven. Bake diamonds, rotating sheets halfway through, 12 to 15 minutes. Garnish each with bell pepper and a dab of mascarpone, if desired. Serve warm.

Bourbon Beer Cheese Puffs Recipe

MarthaStewart.com

MarthaStewart.com

BACON WRAPPED DATES

INGREDIENTS

32 pitted dates (about 10 ounces)
2 ounces shelled, salted whole pistachios
2 ounces dried apricots, cut into 32 strips
1 pound lean best-quality bacon, thinly sliced and then halved crosswise

DIRECTIONS

Preheat oven to 450 degrees. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice; wrap to enclose. If not using immediately, freeze up to 1 month.
Transfer to a rimmed baking sheet. Bake until bacon is crisp, about 10 minutes, flipping each wrapped date after 8 minutes. If frozen, bake at 400 degrees.for 10 minutes; flip, and bake 10 minutes more. Transfer wrapped dates to paper towels to drain. Serve with toothpicks.

Martha Stewart

Martha Stewart

CRAB SALAD CANAPES

INGREDIENTS

1 orange bell pepper
4 tablespoons unsalted butter, room temperature
2 teaspoons whole-grain mustard
2 teaspoons Dijon mustard
1/2 baguette or ficelle, cut into 1/4-inch-thick pieces
1/4 pound jumbo lump crabmeat, picked clean
1/2 celery stalk, strings removed, cut into 1/8-inch-thick slices
1/2 small carrot, peeled and cut into 1/2-inch-long matchsticks
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and freshly ground black pepper, to taste
2 teaspoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon fresh marjoram leaves, for garnish

DIRECTIONS

Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.
Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.
Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.
Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.

Goat Cheese Stuffed Mushrooms Recipe

Martha Stewart

Martha Stewart

HAM AND GRUYERE THUMBPRINTS

INGREDIENTS

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

DIRECTIONS

Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes.
Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

Martha Stewart

Martha Stewart

SPICY TUNA TARTARE

INGREDIENTS

1 tablespoon mayonnaise
3/4 teaspoon soy sauce
1/2 teaspoon Sriracha (Asian chili sauce)
8 ounces fresh tuna, cut into 1/4-inch dice
1 tablespoon thinly sliced fresh chives, plus 1-inch pieces for garnish
Gaufrettes or waffle-cut potato chips, for serving

DIRECTIONS

Add tuna and chives, and gently combine with a fork. (Tartare can be refrigerated in an airtight container for up to 4 hours.) Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.

Martha Stewart

Martha Stewart

SPICY PECANS

INGREDIENTS

1 tablespoon coarse salt
2 tablespoons cayenne pepper
1 1/2 teaspoons paprika
1/2 cup sugar
2 large egg whites
5 cups (20 ounces) pecans

DIRECTIONS

Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing. (Pecans will keep, in an airtight container, up to 1 week at room temperature.)

Recipe and Photo Source Martha Stewart

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