First Amuse Bouche

There are two major factors that make an amuse bouche appealing.  First- it’s a classy, fancy way to add an unexpected twist to a celebratory meal at home.  It’s fun to try and create bold flavor combinations in a tiny package that will be enjoyed in just one or two bites.  Second, and more importantly- it’s really fun to say.  Just say “amuse bouche” aloud several times while you’re reading this post, and you’ll see what we mean.  (For more information on amuse bouches, click on this link to the ever-helpful wikipedia.)

We had these for Mary Katherine’s birthday dinner this past weekend.  Seared steak, cracked white peppercorns, and mushroom stock are the key ingredients, and we decided to serve it chilled instead of hot.  The flavor was great and would probably be good for a full plate appetizer course or maybe even an entree.

Mary Katherine got me asian-style soup spoons from a market in New York when she was there, and those spoons were the inspiration for this recipe.

We also recently bought little rectangular dishes at Pier 1, and I tried using those too:

Recipe: Seared Delmonico Steak and Mushroom Amuse Bouche

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