Category Archives: Hors D’oeuvres

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Vegetable Crudite

1 comment Hors D'oeuvres, Snack, Vegan, Vegetarian , , ,

This is one of my favorites! In general, I prefer serving vegetables as a starter or hors d’oeuvres rather than chips or bready things since it is usually less filling and guests will still be hungry for dinner or whatever else you may be serving. Additionally, this is so quick and easy to put together. You can really use anything you like, just be sure to try and choose things that are different colors for the best presentation and that the vegetables are cut evenly and placed neatly on the serving plate. I rarely have leftovers and if you do, it is a great snack for the following day.

I typically serve the platter with a multitude of different dips and dressings such as hummus (store bought is fine but I try to find ones that have nothing but chickpeas, garlic, lemon, oil and tahini listed as ingredients), spinach dip, artichoke dip, anchovy and oil dressing, blue cheese dressing,  etc. The possibilities are endless.

And if you are really feeling super ambitious, the recipes I use for all of the above are included in my website. Please try all of them and let  me know what you think!

Ingredients:

Serves 4 to 6

1 Package Large White Mushrooms, sliced

1 Large Cucumber

1 Bunch Radishes

1 Orange Bell Pepper

1 Bunch Jicama

1 Bunch Celery

1 yellow Squash

 

**adjust the quantities according to how many people you are having.

Instructions:

Wash and slice all the vegetables and then place neatly on a serving platter.

Put your dips and dressings in separate small bowls and place around the platter with serving spoons for each.

Make sure to put out small appetizer plates so people can spoon the dressings onto their plates without everyone having to dip into the serving bowls.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Royce’s Deviled Eggs

1 comment Hors D'oeuvres, Vegetarian , , ,

This recipe for deviled eggs is a huge crowd pleaser. People always comment on how amazing they are and I get requests whenever I am invited or have people over. There are NEVER any leftovers.

Ingredients:

1 dozen eggs
Salt
Pepper
1 teaspoon Paprika
1 Tablespoon Worsteshire Sauce
1 teaspoon Dijon mustard
1 dozen Cornichons, drained and chopped, plus 1 tablespoon of the pickle juice
2 tablespoons Hellman’s Real mayonnaise
1/2 teaspoon Chalula Hot Sauce

Instructions:

Hard boil a dozen eggs, I do this by boiling the water, then salting the water and putting the eggs in the water after the water has boiled. I leave the eggs for 15 minutes and then remove, drain the water and then add ice cold water, enough to cover the eggs and let sit another 15 minutes till the eggs cool enough to be handled.

Take one large mixing bowl and a plate for the deviled eggs and peel all of the eggs, cutting each egg in half the long way. Remove the egg yolk carefully so you don’t break or tear the white part and put the yolks in the mixing bowl. Put all of the white halves on your platter and set aside.

Add the chopped Cornichons, Pickle Juice, Mayonnaise, Worsteshire, Mustard, Chalula, salt and pepper to the egg yolks and mix together until you have a thick creamy consistency. Be careful not to add too much liquid because you do not want the yolks to get to thin and runny, it must be thick and on the dry side.

(If you find it too thick or dry you can add a bit more of either the Worsteshire, Mustard or pickle juice..play with the flavors you like being careful not to add too much.)

Once finished take a zip lock bag and cut a very small corner off the bag after putting all the yolk mixture in the bag and squeeze a dollup of the mixture into each half of the egg whites until there is none left. Sprinkle the tops with paprika and refrigerate covered for at least 6 hours or overnight for best flavor.