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Last week we had in store tastings of our new selection of canapés available to order on our Spring/Summer Entertaining Menu 2020. These are the perfect addition to any summer garden party, be it for a Communion, Confirmation, Christening, Wedding Day Two or even a birthday bash! To revisit this article, select My Account, then View saved stories. Wrap asparagus spears in prosciutto, spray lightly with olive oil, cook on barbecue or grill for 3-4 minutes, turning often until ham begins to brown and serve. We’re talking silky tomato dips, fresh crudites, toasts galore, and anything else you can (ideally) eat with one—all the better to hold that cold cocktail with. We have a wonderful range of vegetarian, pescatarian and meat canapés. The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. As the winter months are coming to an end, the weather is changing and the days are getting longer. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally. Dark Chocolate Ganache and Salted Caramel Tartlet: These are coeliac friendly and come presented in a gorgeous tempered chocolate shell. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website. Here’s one of our many canape ideas to get theirs mouths watering. Dice some watermelon. This classic combination of flavours pair perfectly together, whilst looking extremely elegant. https://www.thebutlerspantry.ie/wp-content/uploads/2020/03/Canape-Image-1.jpg, https://www.thebutlerspantry.ie/wp-content/uploads/2020/09/TBP-Emblem-with-Logo-WHITE@2x.png. Skewer with a cocktail stick. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it. A range of these beautiful and delicate canapés will complete any party fare. Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch. From grilled shrimp over an Old Bay aioli to a cashew-based nam prik that will go as fast as it takes to make it, these are the summer appetizers we’re looking forward to whipping up the most this year. As with all our party food, wherever possible we use seasonal ingredients for our canapés. For a playful canapé idea, try Josh Eggleton’s signature Scallop pops – fuss-free but full of flavour. Recipes and more delivered to your inbox! If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you. Don’t like it hot? Spanish skewers. (Yes, we’re thirsty, if you haven’t been able to tell.) 'Cuz you deserve it. Crab, oysters and other seafood are wonderful to tease into pâtés, place onto crispbreads or wrap up in pastry, lettuce or bacon. Some people use the word canapé to refer to any small appetizer you can eat in one or two bites with your fingers. Click to enable/disable Google reCaptcha. Due to security reasons we are not able to show or modify cookies from other domains. Part of HuffPost Food & Drink. These are best served at room temperature. It gives the dip an outrageously creamy consistency. I think canapés are essential at a wedding as they set the scene and provide a reverend talking point, which in turn helps with the joining of two families. These are vegetarian and best served at room temperature. Warm spiced pulled brisket with horseradish and fukujinzuke, Citrus-cured sea bass on blinis with ossetra caviar and crème fraîche, Kirsch-soaked cherries with black pudding Krispies, Smoked salmon pâté with crispbread, fennel and apple salad, Mini baked potatoes with sour cream, chive and bacon, Fennel and Parmesan biscuits with cream cheese, Ossetra caviar with blinis and sour cream, Beignet of veal sweetbreads with rosemary and onion cream, Parmesan and potato mousse with Parmesan crisps, Blue cheese filo bites with pears and pecan, Pickled ewes milk cheese and watermelon salad, Goat's cheese rounds with honey, walnut, rocket and umeboshi, Organic mini pumpkin and ricotta tarts with spiced honey, Wild mushroom and roast garlic 'tumbleweeds', Mini red onion marmalade tarts with blue cheese, pickled walnut and pear, Teriyaki-cured salmon, winter slaw and horseradish crispbreads, Sea urchin with scrambled eggs and ossetra caviar, Fennel crackers, crab, dill, and citrus mayonnaise, Crispy focaccia oysters with oyster mayonnaise, Crispy oysters with pickled vegetable salad and citrus mayonnaise, Smoky eel puff pastries with pork belly, Emmental and apple, Cornish crab with pink grapefruit mayonnaise on wholemeal toasts, Crispy smoked eel with beetroot crème fraîche, Crispy fish skin, salt cod brandade, oyster emulsion, Langoustine tails in feiulle de bric with basil, Whole wheat and quinoa biscuit with smoked salmon, Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts, Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper, Salmon and crème fraîche shots topped with watercress purée and pickled cucumber, Crab and lovage soup with pickled kohlrabi, Oysters with cucumber, buttermilk and daikon, Marinated salmon, oyster mayonnaise and croutons, Gratinated pine nut-basil chicken with saffron mayo, Scallop, brown butter, pink grapefruit and tarragon canapés, Beetroot, goat's cheese and pine nut crispbreads, Morcilla and pistachio croquette with apple purée, Foie gras parfait, grape chutney and toasted brioche, Elderflower jelly with beetroot relish, goat's cheese and caraway tuile, Prunes and Gorgonzola wrapped in pancetta, Scallop, caramelised apple and chicken skin canapés, Soda bread with foie gras, red grapes and ginger, Beef tartare with sour onions and oyster emulsion, Pickled beetroot and sheep's cheese salad, Rare roast beef, horseradish cream and wild garlic crispbread, Scallop cured in elderflower with green strawberry, Toasted brioche, Cornish curd cheesecake, wild strawberries, Charred broad beans with St. Jorge cheese and brioche crumbs, Seared foie gras on toasted brioche with caramelised orange, Chicken liver parfait, pickled watermelon rind and herbs, Crispy pig's ears with nasturtium and caper tartare sauce, Jerusalem artichoke, truffled brie and honey, Sesame and cheddar croquettes with a tomato and chilli jam, Beetroot, lentil, squash and paneer spring rolls, Smoked fish pie with cheddar mash topping, Tilapia and mint chutney rolls in a gram flour batter, Chūtoro nigiri – medium fatty tuna nigiri, Pickled herring, potato and curried mayonnaise crispbread, Turkey pine nut potli with beetroot mayonnaise, Cheddar scones with pickled celery and grilled figs, Smoked trout, fresh asparagus and sorrel crispbread, Crispy plaice, pickled cucumber and brown shrimp crispbread, Wagyu uni caviar temari – Wagyu sashimi, sea urchin, caviar, Taramasalata with sweet pickled cucumber and dill, Five ways to make Valentine’s Day the best ever, Party time: our top tips for creating canapés, 6 easy retro canapé recipes for Christmas, Delicious East End Traditions on Fish Island, Taste test: the best chicken liver pâté for Christmas 2017, Cornish crab with pink grapefruit mayonnaise, Join our Great British Chefs Cookbook Club. Lemon Curd Chouquette: A gorgeous, bite sized choux bun, filled with luscious lemon curd cream and topped with a light fondant finish. Your email address will not be published. Want to read more from HuffPost Taste? © 2020 Condé Nast. These are best served at room temperature. Get your guests to get stuck in with this simple recipe.