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GREAT BAR FOOD AT HOME By Kate Heyhoe A review by Marty Martindale
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Kate Heyhoe is Executive Editor/founder of http://www.GlobalGourmet.com, and she’s a pro when it comes to fine food. Cookbooks she has written include Macho Nachos, Harvesting the Dream, The Rags-to-Riches Tale of the Sutter Home Winery and The Stubb’s Bar-B-Q Cookbook. She has also contributed to Better Homes and Gardens, Saveur and Great Chefs. Heyhoe used as her inspiration for this book, cocktail fare found in some of the world’s most famous bars. She’s kept them simple and knows you like to prepare things early whenever possible. She includes tips for a cozy home bar, and she also goes into some pairing information you can ponder. She then divides the recipes into three categories: Cocktail Bites and Classic Club Fare, Wine Bar and Bistro Plates, then Brewpub Nibbles and Noshes. Here is a random selection from all categories: · Gourgere Puffs made from butter, flour, eggs, mustard and Gruyere cheese · Cocktail Onion’d Deviled Eggs with horseradish, olive oil, fresh lemon juice, white pepper and varied garnishes · Seeded Honey Crisps made with egg white, soy sauce, honey, sugar, sea salt, cumin seed, caraway seed, white sesame seeds and wonton wrappers · Stuffed Dates, wrapped in bacon and stuffed with green olive with pimentos · Chevre-Stuffed Cornbread Kisses made with goat cheese, cream cheese, cornmeal, flour, sugar, baking powder, buttermilk, oil and a large egg · Martini-Butter Steak with Cocktail Onions and Caperberries – gin, vermouth, butter, chopped cocktail onions and caperberries for garnish. Top pieces of broiled steak with the mixture. · Prosciutto-Mascarpone Pinwheels. Trim with basil leaves and serve with breads, crackers or melon slices. · Cognac Shrimp Wrapped in Bacon works with sage leaves, black pepper, lemon and is placed on skewers · Cumin-Cheddar Coins - use sharp Cheddar, goat cheese, butter, flour, cornmeal, cumin seeds and crushed red pepper flakes · Santa Fe – Caesar Crema combines garlic, cilantro, anchovy fillets, avocado, lime juice, lemon juice, sour cream, Parmesan cheese, olive oil, Worcestershire sauce and black pepper. · Char Shu Slices with Mahogany Marmalade and Hot Mustard calls for pork tenderloin, soy sauce, molasses, oisins sauce, dry sherry, garlic, scallions, fresh ginger, and toasted sesame served with hot mustard. Party time! Kate's Website: Marty’s website is:
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