The word "buffet" (fourchette) is translated from French as "fork". The buffet table is distinguished by an endless variety of all kinds of portioned snacks, which can be easily picked up on a fork (you can take it with your fingers) and put into your mouth without thinking too much about etiquette. This is where there is room for the hostess's imagination! Tartlets and baskets, rolls and pies, canapes and mini-kebabs … Lick your fingers!
It is necessary
- - for tartlets: a pack of softened butter, 200 g, a pack of sour cream with a fat content of 15%, 250 g, 2 glasses of flour, small molds for tartlets;
- - for cheese cream: cheese like "Russian" or "Oltermani", 200 g, 3 cloves of garlic, sour cream or mayonnaise, 150-200 g, a bunch of dill;
- - a can of green olives and pitted black olives;
- - slicing ham or pork neck, 200 g, pieces should be thin and wide enough;
- - slicing salmon or light salt trout, 150-200 g;
- - quail eggs - pack, 12 pcs.;
- - packaging of bacon, 250 g;
- - chicken fillet, 300 g;
- - pitted prunes, 12 pcs.;
- - a jar of red caviar, butter;
- - lettuce leaves, parsley and dill, cherry tomatoes for decoration;
- - 12 pieces of multi-colored sandwich forks or skewers.
Instructions
Step 1
We bake tartlets from early maturing dough.
Put butter, sour cream and flour in a food processor, press "start", stir for 1 minute. You should get a "kolobok" from the dough. We take it out of the combine, lightly sprinkle it with flour, put it on a plate and put it in the refrigerator for 30 minutes.
To bake the tartlets, cut small pieces from the dough (commensurate with tartlets) and press the dough into the molds, level, tamp, remove the excess, which we use immediately to form new tartlets; the layer of dough should be no more than 0.5 cm thick. There is no need to grease the molds beforehand, because the dough contains a lot of fat. We put the tartlets in the oven on a baking sheet and bake at 200 degrees until light brown - about 20 minutes. Immediately remove the tartlets from the molds and refrigerate.
Step 2
Making cheese cream. We rub the cheese on a fine grater, crush the garlic with a press, chop the dill finely, mix everything with sour cream or mayonnaise (who likes what) until smooth.
Step 3
We begin to prepare buffet meals.
1. Tartlets with cheese cream
We drain the liquid from the jars of olives and olives. Fill half of the baked tartlets with cheese cream with a slide, stick an olive or olive on the top of the slide: a black berry in half of the tartlets, and a green berry in half. Put on a dish in a checkerboard pattern. This snack should take about half of the cheese cream to make.
2. Tartlets with caviar
Put a piece of butter in the remaining half of the tartlets, and red caviar on top. Put on a dish, decorate with herbs.
3. Ham and cheese rolls
We take out the cuts from the packaging and lay out the cold cuts on the table, lay out the cheese cream on each piece so as to evenly distribute the entire remaining half of it. Smear the cream over the meat "leaves", and then roll each into a tube. We spread and decorate.
4. Prunes in bacon - unusual, tasty and very beautiful
We take six pieces of bacon and cut them lengthwise - you should get 12 thin strips. We wrap prunes with each strip, fix the roll with a wooden stick, put everything on a baking sheet and bake in the oven for 10 minutes at a temperature of 200 degrees. The bacon should be fried, the lard should be slightly melted. We cool on a paper towel, remove the sticks and put them on a dish, which must first be lined with green salad leaves.
5. Chicken mini skewers
Cut the chicken fillet into small pieces, counting so that their number is twice as much as the number of remaining pieces of bacon; sprinkle with chopped garlic (fresh or dried), pepper and other spices to taste, mix and let stand for a while. We also cut the remaining bacon in half lengthwise into strips and wrap a piece of fillet with each strip. Place two pieces on a wooden stick and grill until tender. Put on a dish, decorate with cherry tomatoes and, if left, olives and olives.
6. Red fish appetizer with quail eggs
Boil the quail eggs until tender, peel them. If the pieces of fish are large, then cut them in half lengthwise - in total, you need to get 12 pieces. We wrap each egg with a strip of fish and fix it with a beautiful sandwich fork or skewer. If there is a little caviar left, then you can put a little of it in the middle of each roll - for beauty and taste. Put on a dish and decorate with herbs.
