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Cold Hors d'Oeuvres (Graham Kerr) Recipe

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Cold Hors d'Oeuvres (Graham Kerr)
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Ingredients
33
Count
Nutrition
2858
Calories
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Ingredients:

Directions:

  1. For Stuffed Eggplant Halves:
  2. Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper.
  3. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
  4. For Rice Pilaf:
  5. Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
  6. For Belgian Endive:
  7. For Spanish Onions: 2 tablespoons clarified butter 1 Spanish onion, sliced thick 2 shallots, chopped 2 scallions, chopped Freshly ground salt Freshly ground pepper
  8. Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
  9. For Cucumber: 1/2 cup white wine vinegar 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 bay leaf 5 ounces heavy cream 1 English cucumber
  10. Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
  11. For Mushrooms: 1/8 cup clarified butter 1/2 lemon, juiced 12 button mushrooms 1/8 cup olive oil Freshly ground salt Freshly ground pepper
  12. Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.
  13. Yield each hors d'oeuvres: 2 to 4 servings
  14. Extra hors d'oeuvres ideas:
  15. Haricot beans with chopped chives, scallions, parsley, and white wine vinegar Black olives Pickled Herring Beets in red wine vinegar
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2858.1 Kcal (11966 kJ)
Calories from fat 848.28 Kcal
% Daily Value*
Total Fat 94.25g 145%
Cholesterol 626.75mg 209%
Sodium 4048.8mg 169%
Potassium 4235.39mg 90%
Total Carbs 380.29g 127%
Sugars 71.48g 286%
Dietary Fiber 250.42g 1002%
Protein 142.01g 284%
Vitamin C 843.6mg 1406%
Iron 71.9mg 400%
Calcium 3208.6mg 321%
Amount Per 100 g
Calories 34.34 Kcal (144 kJ)
Calories from fat 10.19 Kcal
% Daily Value*
Total Fat 1.13g 145%
Cholesterol 7.53mg 209%
Sodium 48.64mg 169%
Potassium 50.88mg 90%
Total Carbs 4.57g 127%
Sugars 0.86g 286%
Dietary Fiber 3.01g 1002%
Protein 1.71g 284%
Vitamin C 10.1mg 1406%
Iron 0.9mg 400%
Calcium 38.5mg 321%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.2
    Points
  • 58
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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