5+ Course Amuse Dinner Menu… Fun evening for entertaining and beautiful!

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Amuse, what?

Want to go to a 5 star Michelin restaurant restaurant right now?

…yeah, me too. …

Do you have the time or money to do so?

“With a newborn, heck no I don’t” I scream from my rooftop then I slink into the corner while daddy holds the crying newborn.

One of the things I always loved about visiting Michelin restaurants are the Amuse Bouche‘s that you get at the start of your meal – and sometimes even throughout the meal as mini courses. They aren’t ordered from a menu, and are served at the chef’s discretion.

Amuse Bouche is a French term that basically is a combination of an hors d’œuvre and an appetizer, but tiny, bite site, typically full of flavor, and served in a beautiful way – often with a combination of other little things. Just Google Image Amuse if you don’t believe me how amazing they can be.

So, what we did for Christmas is instead of having a traditional turkey or chicken or roast with potatoes and pies, I made a dinner that spanned the majority of the day and consisted of multiple courses of Amuses. Especially using my new Amuse dish set that Santa brought me this year :) yay Santa!

amuse-dinner-menu

So here’s the course breakdown with recipes:

Course #1 Recipe

Homemade Roasted Red Pepper Soup Shot Amuse served with farmer’s mini sausage slices

amuse 1

Ingredients:

  • 1 jar of roasted red peppers (preferably fire roasted)
  • 1/4 cup of extra virgin olive oil
  • Salt + Pepper to taste
  • 1 tablespoon Sherry vinegar (I didn’t have this so I used red wine vinegar)
  • drop of concentrated balsamic glaze

Instructions:

Purée the first four ingredients in a  blender on high speed until very smooth, about 1 minute. With motor running,  gradually add the olive oil. Season to taste  with salt, pepper, and more vinegar, if  desired. Cover &  chill until served.

Plating:

Divide soup among small cups or shot glasses.

Suggestions:

Add a drop or two of concentrated balsamic glaze to the glass just before serving.  This can be served with many different sides such as: slices of small farmers sausage, almonds, olives.

 

Course #2 Recipe

Filled Egg Amuse served with 2 shots of Vodka and garlic marinated green olives

amuse 2

Ingredients:

  • 2 eggs, hard boiled
  • 1 tablespoon of creme freche
  • Marinated green olives with garlic
  • Sea Salt & Pepper
  • Vodka ;-)

Instructions:

Cut the hard boiled eggs in half lengthwise. Scoop out the cooked yolk to another bowl. Smash up the yolks, add creme freche until creamy.

Plating:

Lay half of an egg on an amuse spoon, fill with the yolk filling, then top with sea salt & pepper.

Suggestions:

This should be served with 2 shots of a good quality vodka. Additional sides can include nuts, but I prefer olives with garlic to play on the flavor of the eggs.

 

Course #3 Recipe

Smoked Salmon Blimis Amuse with Avocado Mouse Amuse

amuse 3

Ingredients:

  • Prepared blini’s (or prepare them yourself)
  • Smoked salmon
  • Creme freche
  • Fresh dill
  • 1 avocado
  • juice of 1/2 lemon
  • grated lemon peel

Instructions:

To prepare the Blinis Salmon Amuse, heat up (or prepare) your blinis. Top with smoked salmon, a dollop of creme freche, and a bit of fresh dill. For a variation, add a few capers to the top as well or caviar.

To prepare the Avocado mouse, simply mash up the meat of 1 avocado until smooth. Combine juice of half a lemon.  Top with a dollop of creme freche and a bit of grated lemon peel.

Plating:

Blinis look great served on an amuse spoon. You can even double them up, use a toothpick to secure them. The avocado mousse is best served in a shot glass or small amuse glass with spoons on the side.

Suggestions:

This is totally one of my favorite amuses, both for the flavor and the presentation. It’s also super simple.

 

Course #4 Recipe

Feta Truffles Amuse with mini toasts, cherry tomato, kalamata olives, and sliced cucumber

amuse 4

Ingredients:

  • 4 ounces cream cheese, softened
  • 1 (4-oz.) container crumbled feta cheese
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoons finely chopped onion
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • Cucumber slices
  • Grape tomatoes
  • Kalamata olives
  • Green olives marinated with garlic

Instructions:

You can find the feta truffles recipe here.   I slightly modified it to fit my tastes. This is basically the only recipe that needs to be made in advance.  Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days). Roll cheese mixture into 3/4-inch-round balls, basically bite size. Then roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving.

Plating:

Add a few of the bite size balls to an amuse spoon.

Suggestions:

In additional amuse glasses add cucumber slices, grape tomatoes, kalamata olives, and green olives. You can also add a few pieces of toast or crackers to the overall presentation.

 

Course #5 Recipe

Cheese & Ham Amuse with  farmer’s mini sausage slices (could also use some nuts as a side here, too)

amuse 5

Ingredients:

  • 1 cup diced ham, cooked and cool
  • 1 cup diced young gouda cheese
  • creme freche
  • fresh chives
  • Farmers  sausage slices on the side

Instructions:

This one is very easy, just combine the diced ham and cheese in a bowl.

Plating:

Fill up an amuse glass with the ham & cheese combo, add a dalop of creme freche and some freshly snipped chives.

Suggestions:

This is nice served with farner’s sausage slices on the side.

 

Course #6 Desert!

Ice cream balls with whipped cream and Tiramisu mousse.

Now, we had a really tasty desert but I failed to take a photo of it. Sure you can blame the prosecco or whatever booze I was drinking by this point. We basically served some gourmet ice cream, fresh whipped cream, together with a small amuse of tiramisu mouse.  Recipes to come for these later, once I prepare them again.

 

Extra Credit, course #AWESOMESAUCE

If you are feeling adventurous, sometimes we create a cheese course paired with three different ports. Here is an example of how this looks and sounds. Unfortunately I couldn’t find my photos of this but rest assured I’ll find it, probably on my other hard drive, tomorrow.

Basically…. Use a long skinny plate, add 3 small port glasses each filled with the following (from left to right):

  • a young port
  • a port about 10 years old, medium richness
  • a port about 20 years or so, very rich.

In front of the glasses each of these should be paired with a single serving of an equally rich cheese. For example with the young port you can pair a nice creamy goat cheese, or a mild cheese like a smoked young gouda. The medium port can be paired with a nice stinky brie or camembert cheese, and lastly the rich old port should pair with a nice really rich blue cheese.

This is a beautiful presentation, and when enjoyed in order makes for a really nice experience with your guests.

 

So, what do you have for your Christmas dinner? Share some of your recipes in the comments, I need more inspiration!

Have you tried out various amuses before?

 

 

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