Canapes with lemon-herb glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pumpernickel bread with cream cheese and sliced smoked salmon | ||
| Buttered salty rye with sliced egg and caviar | ||
| Salty rye with horseradish; chili sauce; tiny shrimp | ||
| 1⅔ | cup | Water |
| ⅛ | teaspoon | Peppercorns |
| ½ | Bay leaf | |
| ½ | teaspoon | Dried dill |
| 1 | pack | (3-oz) lemon-flavored gelatin |
| ½ | teaspoon | Salt |
| 1 | dash | Cayenne pepper |
| 3 | tablespoons | Vinegar |
Directions
CANAPE COMBINATIONS
LEMON-HERB GLAZE
Place on a rack and top each canape with 2 to 3 tablespoons Lemon-Herb Glaze.
Lemon-Herb Glaze: Bring water to simmer; add pepper corns, bay leaf, and dried dill. Cover, and simmer for about 10 minutes. Strain. Dissolve gelatin, salt, and cayenne in the hot liquid. Add vinegar. Chill until slightly thickened. Spoon mixture over canapes.
MAKES 1 RECIPE
SEE INGREDIENTS
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .