One More Bite Catering and Events

Tag: fresh

Brie, Pear and Almond Puffs

When I think hors d’oeuvres, I think one bite. Passed hors d’oeuvres should be easily eaten and not messy at all. At the most, you may need to wipe your fingers on a small cocktail napkin.

These little bites are perfect for your next party. These are good when passed on a tray by a well dressed server, or placed on a lovely serving platter, center stage on your food table.

I had a lot of fun building mine. I decided to make cute little flowers with mine ( and then made some that just looked like puffs). These could be made into a variety of shapes and forms, making them incredibly versatile for any affair.

Get the recipe here.

February 4, 2019
Vietnamese Spring Rolls with Peanut Dipping Sauce

While I am not providing your a recipe for these spring rolls this time around, rest assured they are fairly easy to make. They require rice wrappers that you must soften yourself in a bowl of water prior to using.

The reason that I am not giving you a recipe for these is because I plan on making more (lots more) with less traditional filling. I’ve never been one for doing something the classic way, so, if I’m going to give you a recipe, it’s going to be my take on it.

Classically, these spring rolls have prawns (or shrimp), vegetables, pork and rice vermicelli in them. These are served fresh and cold.

The ones I made here are entirely vegetarian (no pork or shrimp). Consisting of mango, avocado, vermicelli, red onion, carrots, green onions and cucumbers, these spring rolls are perfect to eat on a warm day, or when you just need something light.

January 24, 2019
Vegan Sweet Potato Gnocchi with Pine Nuts, Wilted Spinach & Chive Oil

I love all things pasta.

Gnocchi, despite being made of potatoes and flour instead of semolina and flour is no exception to that rules. I like to have gnocchi in my house at all times, I make it fresh, and then I freeze it to use later. Normally, the gnocchi I make has eggs in it, but since it’s World Vegan Month, I made fresh gnocchi without eggs. The biggest difference between the gnocchi with eggs and the gnocchi without eggs is the softness. Without eggs, the gnocchi is soft. Don’t let this freak you out though, because once they’re par-boiled they’re just fine.

Just so you know, the chive oil is fantastic. I added extra chives after the oil was finished, because it added extra flavor plus I definitely think it looks better. I also added red pepper flakes to mine, but if you don’t like that sort of thing, feel free to omit it.

While this dish is technically an hors d’oeuvre, it’s easy to scale it up to make it an entree.

Find the recipe here.

November 6, 2018