In The Five-Minute Hors d'Oeuvre
, by Joan Moss, the recipes are for the host or hostess who knows the value of serving hors d'oeuvres at a social gathering but does not want to spend hours slaving over them. This book blends the sophistication of a gourmet chef with the simplicity of 5-minute recipes.
The following are chapter highlights:
Tuna And Ginger Toasts
Tuna is a standard, deservedly popular, ingredient of hors d'oeuvres. The chopped ginger gives a very unusual lift.
Salami Cornets With Blue Cheese
Any good spicy Italian sausage may be used.
Dill cucumbers should be included to give a sharpness to offset the salty and oily flavor of the salami.
Shrimp And Olive Sticks
The small olives have much more flavor than the larger ones, and the black fruit contrasts well with the pink shrimps.
The above highlights are what I personally like. They are not messy, delicious and easy to prepare. Tuna, salami and shrimp… popular yet prepared a bit differently. Tuna and salami are quite cheap. Shrimp is a bit more expensive. The recipes are sure to satisfy everyone either way.
I give the book a 5-star rating