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Fancy appetizers

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Ok, so Martha Stewart became my new best friend when it comes to nice appetizers. I will be posting here my best finds with recipes (I will use this post as my own recipe book):



Individual Crudites

At the cocktail hour, serve crunchy vegetables complete with their own dip: buttermilk-peppercorn, roasted pepper and eggplant, or toasted curry. Their bowls -- hollowed-out slices of baguettes in pumpernickel, plain, or everything -- are meant to be eaten, too.




Cookie "Bags"

These containers were made to look like humble brown-paper bags, but that's where the resemblance ends. Sweet and crunchy, they can hold fruit or candy and can be served as an individual dessert as part of a buffet, or offered as a take-home favor.


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Potatoes with Creme Fraiche and Bacon





  • 3 medium leeks, white and pale-green parts only, washed well, and drained
  • 2 teaspoon course salt
  • 12 small round red potatoes
  • 5 slices of thick-cut bacon
  • 2 1/2 tablespoon creme fraiche , or sour cream
  • course freshly groun pepper


  1. Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.
  2. Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.
  3. Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.

Read more at Marthastewartweddings.com: Potatoes with Creme Fraiche and Bacon 

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This one have points not even for the taste as for the decor:





Red Potatoes with Sour Cream and Caviar



Choose the smallest, most blemish-free red-skinned potatoes, allowing two to three per person. You can either boil or bake the potatoes -- either will work for this dish.



Makes 32 hors d'oeuvres

  • 16 small red potatoes, cooked and chilled
  • 2 1/2 tablespoons sour cream
  • 4 teaspoons caviar
  • Snipped chives, for garnish

With a small melon baller, scoop out some of the uncut top (skin side) of each potato to create a small cavity. Fill each with a small dollop of sour cream, and top with caviar. Garnish with chives. Serve immediately.

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