Hors d' oeuvres galore!

I absolutely enjoy creating a medley of hors d' oeuvres.
Many of my clients call looking for a simple appetizer buffet or an hors d' oeuvre station to compliment their cocktail party.
Today I've been working on several small bite options for an event and it's been so much fun.
I get to be creative and artistic in decorating these delectable small bites.

Here is one that is so good to look at, you almost don't want to eat it but it's delicious, so you must!

Herbed polenta topped w/ black caviar, cream & shrimp

• 1 1/4 cups Polenta (corn meal)
• 1/2 tsp Garlic, minced
• 1 1/2 cups chicken broth
• 1 tbsp fresh parsley, rough chopped
• 1 cup steamed baby shrimp (available shelled & cleaned at market)
• 1 avocado (mashed)
• 1/4 cup sour cream
• small jar black caviar
• fresh dill
• 1 lemon
  
• good quality curry powder

Boil the chicken broth, garlic and parsley. Slowly whisk in the polenta making sure there are no clumps. Simmer for about 5 minutes until thick. Pour the polenta unto a baking sheet and smooth the top to about 1/4" thickness. Refrigerate covered for 4 hours or even better- overnight.
When polenta is set, cut to form bite size squares.
Mash the fresh avocado and season with salt and a splash of fresh lemon, set aside in a cool place.
In a bowl combine the sour cream and the black caviar.
To assemble, spread a thin layer of avocado on a polenta square, next is a dollop of the cream caviar mixture, dust with curry powder, nest 1-2 shrimp on top and finish w/ a dill sprig as garnish.

The result is a fresh, healthy and delicious creation!