Average Reviews:
(More customer reviews)I purchased this book because oftentimes my standard pigs-in-a-blanket or deviled eggs just won't do. A little frightened at first glance of this book, Martha being the domestic elitist and all and the cover depicting nothing less than perfection, one quick read-through convinced me that even I could handle creating something I still have a hard time spelling. The book divided by events, ranging from casual to formal, such as "Tea Party in the Library," "Outdoor Barbecue," "Seafood at the Beach" and "Grand and Elegant Party." My lifestyle isn't so "event" structured, with most of my gatherings relatively casual, so I wanted to make sure there were recipes available and adaptable to my kind of living. Early in the book, Martha lists some required equipment, which includes Japanese paring knives, a Chinese cleaver, a pain de mie pan (?), a porcelain coeur a la creme mold, crimping tools, paper frills, etc. Daunting as it was, I found that this equipment is not really required for her miniatures to be quite palatable. Martha is also keen on presentation, as you all well know, and much of the book focuses on displaying the beautifully prepared hors d'oeuvres on antique silver platters, Depression glass stands and black lacquer trays, with elaborate garnishes of fresh flowers, herbs, or themed bric-a-brac. For instance, an eighteenth century lacquered Chinaman accompanies her small slices of Sauteed Foie de Canard, served with a chive topping on a triangle of toasted pain de mie (hence the abovementioned pan). The presentation is wonderfully represented in the photographs, but remember, for those of you who consider paper plates adequate for exhibition, these are merely suggestions to assist you in your assemblage. All this fluffy stuff aside, I found the recipes to generally be easy and quite tasty. The only thing that makes them complicated is when Martha asks you to use special equipment to make fancy edges or special decorative touches. This, again, is not required, and if you take the recipe for what it is and remove all the bells and whistles, you'll find there are many options ranging from simple to elegant, all within the "normal" (non-Martha) person's skill level. For instance, Martha includes a classic recipe for Deviled Eggs, and on the same page a recipe for Hard-Boiled Quail Eggs with Seasoned Salt, and another for Pickled Quail Eggs. Other simple recipes include Skewered Tortellini, Asparagus Wrapped with Proscuitto, and Pesto Pasta, as well as guacamole and rib recipes. Recipes that I initially thought would be difficult surprised me at their relative ease -- Brie en Croute, Fresh Crabmeat Empanaditas, and Grilled Tiger Shrimp with Dill. I rate this book fairly high for it's good base of quality, customer-friendly recipes that I can actually make trouble-free. I ignored much of the frills and decoration guidance, but should you be partial to Martha's sometimes hard-to-find equipment and time-consuming presentation, you'll enjoy this book.
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Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger FoodsMartha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.
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