Friday, March 18, 2011

Mrs. Parker and Hors d'oeuvres

"It's a very small apartment.  I've barely enough room to lay my hat and a few friends."

I love the poems, writings and wit of Dorothy Parker.  There is a good movie about her life called "Mrs. Parker and the Vicious Circle."  In it she holds court at the Algonquin Hotel in New York, she and her friends wearing great hats from 1920's-1940's, the time period the movie covers.  One particular favorite hat of mine is a headpiece covered in ribbon flowers.  The last time we were in New york, we visited the Algonquin to see the table where her circle would all meet. It was exciting to be there.

I love this quote and it is true about the size of her apartment.  Sounds like my house, although I have several hat stands in the living room filled with my creations.  I just move them aside when friends come over and serve them hors d'oeuvres.

Two of my favorites are endive leaves stuffed with shrimp salad and little potato pancakes topped with creme fraiche and smoked salmon.  These pancakes hold together really well even without eggs.


1st Hors d'oeuvre
Shrimp Salad in Endive Leaves


serves 6-8 friends


1 1b. shrimp, peeled and deveined
juice and zest of 1 small lemon
juice and zest of 1 lime
2 tbs. olive oil
1/4 cup chopped cilantro
1 tsp. Maldon sea salt
6 small endives


Sauté the shrimp in a little oil, remove from pan, cut them into a small dice and put them into a mixing bowl.  While the pan is still warm, deglaze with the citrus juices.  Pour the mixture over the cooked shrimp and mix in the olive oil, cilantro and salt.

Cut the root ends off the endives and separate the leaves.  Spoon a teaspoon of the shrimp salad into each leaf and arrange on a platter.

2nd Hors d'oeuvre 
Potato Pancakes with Smoked Salmon 

serves 6-8 friends, makes 24 2" cakes


6 medium size Yukon gold potatoes
3/4 cup buttermilk
3/4 cup all purpose gluten free flour
2 tsp. kosher salt
3 tbs. olive oil
3 tbs. butter
4 oz. smoked salmon
1 cup creme fraiche
1/4 cup chopped fennel fronds and a sprinkle of sea salt for garnish

Grate the potatoes, skins on, place in a sieve and squeeze out the potato water.  This will prevent the potatoes from turning brown and keep the pancakes from being too wet.  Mix together the potatoes, buttermilk, flour and salt.  Heat a hevy bottomed frying pan until it is HOT, then add 1/2 the olive oil and 1/2 the butter. (You will probably need to fry these in at least 2 batches).  Set the oven at 200 degrees to keep the cakes warm while frying the next batch.  I use a round serving spoon to form 2" cakes about 1/2" thick. Then slide them into the hot pan.  Fry on each side until crispy and browned, about 3-4 minutes a side depending on how hot your pan is.  Add more oil and butter before you fry each batch.  Keep them on a platter in the warm oven until you have cooked all of the cakes.

Top each cake with a little salmon, a teaspoon of creme fraiche, and a sprinkle of fennel fronds and Maldon sea salt.

I had a version of this at a little outdoor, sea-side bar in England.  The creme fraiche really adds a a tanginess that is different from sour cream.  The recipe for making your own creme fraiche is in this blog archive from February 4.

Don't let a little house or apartment stop you from serving hors d'oeuvres to a few friends!  Even if they are just laying around.

To seethe latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.

No comments:

Post a Comment