Amuse Bouche?


My favorite way to start a meal is with an amuse bouche. An amuse bouche is a small bite-sized appetizer or hors d'œuvre. It is French, bouche meaning "mouth" and amuse meaning "to amuse" or "to please". With proper flavor and texture, an amuse should really set up your next course. For that matter, every course should help lead into the next. However, the amuse is there to awaken the mouth and excite the taste buds, leaving them wanting more, yet not so overpowering that it makes for a rough transition to the next course.


An amuse can be chosen from a variety of spreads, pates or terrines. As well as numerous vessels to serve them with, such as a crostini, puff pastry, crackers and vegetables of any kind. Really, when creating an amuse bouche the possibilities are endless. The most important thing is to compliment the following course.

Here is a really simple spread that is sure to be a winner!


Pecan Mousse

2 cups pecans
1 yellow onion, small dice
3 T maple syrup
1/4 cup water
salt

  1. Preheat oven to 350˚
  2. In a saute pan, heat 1 T olive oil and cook onions on medium heat until caramelized, about 8-10 minutes.
  3. Place pecans on a baking sheet and bake in oven for 8 minutes until toasted.
  4. Place all ingredients in a blender and process until smooth, stopping and stir frequently.
  5. Season with salt


I use a blender made by Vita-mix. I highly recommend buying one if you do not already own one. Most of my recipes incorporate it in some way. I use mine daily for smoothies, sauces, soups and just about anything that I need to have with a smooth consistency. They range from about $300 to $450. This may sound like a lot, but I assure you it is money well spent. When I was working in the restaurant we used it sometimes 8-12 times a day, never with a problem. We were rough with it at times and it really performed exceptional day-in and day-out. Be sure to put a Vita-mix of your holiday wish list this year. You won't be disappointed, promise.


Enjoy.


Vegan Chef Period.


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Raising kids veganBarry HortonComment