Amuse Bouche Recipes

These Amuse Bouche Recipes are Sure to Tantalize Your Palate

An amuse bouche is like a mini appetizer that is served just before a meal and its purpose is to tantalize a person's palate. In this article, we are going to present to you some amuse bouche recipes.
An amuse bouche is a bite sized morsel of food that is served before an appetizer. Amuse bouche are quite popular in fine dining restaurants and it is a very good way for the chef to showcase his/ her talent, skills and creativity. An amuse bouche should not be too large and it should be small enough to be had in a mouthful. It should be flavorful so as to stir and excite the taste buds. It should also be a perfect blend of flavor, texture and color. You can recreate the atmosphere and ambiance of an expensive restaurant at home by serving amuse bouche recipes at your next cocktail or dinner party. All amuse bouche should be presented in an artistic manner in soup spoons, tiny shot glasses or delicate china. Here, we will present to you some easy amuse bouche recipe ideas that you can try out the next time you throw a dinner party.

French Amuse Bouche

Shrimp with Asparagus

Ingredients
  • 2 asparagus tips
  • 3 small shrimp
  • 1 teaspoon lemon zest
  • 1 teaspoon Italian dressing
Method

Cook the shrimp by grilling them for two to three minutes and keep them aside. Blanch the asparagus tips so that they are tender but still crunchy. Cut the asparagus tips on bias into ¼ inch length slices. Combine the grilled shrimp, asparagus tips, lemon zest and Italian dressing in a bowl and toss them well. Place equal amount of the shrimp and asparagus in individual Chinese spoons to serve.

Foie Gras with Pineapple

Ingredients
  • 2 bite sized pieces of foie gras
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 bunch fresh tarragon
  • ¼ pineapple, cut into thin slices
Method

Saute the pineapple slices on a pan with the butter over high heat until it caramelizes. Remove from heat when done and keep aside. Wash the tarragon and chop it finely. Fry the chopped tarragon lightly in oil. Puree the fried tarragon with extra virgin olive oil to make tarragon flavored oil. Add salt to the foie gras and saute in tarragon oil.

In a small plate place the caramelized pineapple slices and then arrange the sauteed foie gras against the sliced pineapple. Garnish with fresh tarragon before serving.

Italian Amuse Bouche

Oyster with Mignonette Ice

Ingredients
  • 4 oysters in the shell
  • 4 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • ¼ cup dry red wine
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground pepper
  • ½ cup rock salt
Method

In a large bowl, add the dry red wine, red wine vinegar, minced shallot, sugar, pepper and salt and stir them together until the sugar gets dissolved. Pour the mixture into a dish and freeze until it is set.

Shuck the oysters and discard the top shells. Push the tip of the knife under the meat to release the oyster. Flip the meat of the oysters and place them back on their shells. Take a small platter, line it with rock salt and place the oysters over it. Spoon in a tablespoon of the mignonette ice into each oyster and serve immediately.

Cucumber Gazpacho

Ingredients
  • 1 English cucumber, peeled and chopped
  • 2 teaspoons fresh parsley, minced
  • ½ cup sour cream
  • ¼ cup chicken broth
  • 1 tablespoon green onion, chopped
  • ½ teaspoon salt
  • 4 - 6 drops Tabasco sauce
Method

In a food processor, puree cucumber along with the chicken broth, green onion, sour cream, parsley, salt and Tabasco sauce. Transfer to a small bowl and cover with cling film. Refrigerate for two to three hours and pour 2 tablespoons of this chilled soup into a shot glass. Garnish with finely diced cucumber and serve.

So these were some amuse bouche ideas that you can try preparing at home. Since amuse bouche dishes are bite sized, you can use exotic food items like caviar and truffles without feeling the pinch. Make sure that the presentation is classy, appealing and creative. You can serve both hot and cold amuse bouche at a party, although a hot dish is preferred by most people. Experiment with different food, textures and flavors to come up with creative amuse bouche recipes. Bon appétit!
Antipasti
Salmon Mousse With Caviar
Fried Rice Noodles With Shrimp
Oyster Omelet