NEW! Google Custom Search

Loading

Tasting Spoon Appetizer

PPH's picture

I bought some porcelain tasting spoons recently and am looking for an appetizer for them. 


Anyone have any ideas or ever used these?


 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

plantlust's picture

(post #33434, reply #1 of 40)

A spoonful of:

creme brulee
chocolate mousse
assorted puddings & curds

for the non-sweet:
1/2 grape tomato, snipple of basil, sprinkle of fleur de sel & olive oil
egg or chicken or tuna or ham salad
cheese w/a bit of fruit or fruit sauce

That should give you a couple of ideas to start

Tempting, saucy, and often clad in a ridiculously skimpy costume, the vixen is a serious threat. Renowned for their low necklines & razor-sharp wit, they aren't afraid to speak their minds & will often put the more macho heroes in their places. This is their only good quality, however, because they otherwise feel a tremendous need to kick evil #### all over the place. How to be a Villain by Neil Zawacki

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

plantlust's picture

(post #33434, reply #2 of 40)

Could you bake brie on the spoon & then drizzle w/a bit of melted apricot jam?
Or a bit of brie & 1/2 a grape

I think all you are doing is miniaturizing the appetizer. I like the concept of a single spoon tho.

Tempting, saucy, and often clad in a ridiculously skimpy costume, the vixen is a serious threat. Renowned for their low necklines & razor-sharp wit, they aren't afraid to speak their minds & will often put the more macho heroes in their places. This is their only good quality, however, because they otherwise feel a tremendous need to kick evil #### all over the place. How to be a Villain by Neil Zawacki

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Gretchen's picture

(post #33434, reply #3 of 40)

I have posted it before but we went to a wine dinner at our Club. The appetizer (served with the champagne) was an oyster in a spoon topped with a dollop of a chipotle remoulade sauce.  The spoons were arranged in circles on a tray with a glass in the middle for the used spoons.

Gretchen

 

I take it the "porcelain spoons" might be Asian soup spoons--with the flat bottom. I have thought about using those for this because they would be, well, flat and stable.


Edited 11/20/2006 8:20 pm ET by Gretchen

Gretchen
plantlust's picture

(post #33434, reply #4 of 40)

I like that idea too. While the rounded spoons (I've seen silver w/a curled over handle) looks great, stability would be my worry.

PPH - What about a small piece of meatloaf & a bit of piped garlic mashed potatoes?

Come to think of it almost any kind of entree/veggie could be done this way. A small square of chicken & saffron rice, shrimp w/a bit of pasta, spinach quiche, heck even spaghetti with a tiny meatball would work. Assuming you had a stable spoon<g>.

Tempting, saucy, and often clad in a ridiculously skimpy costume, the vixen is a serious threat. Renowned for their low necklines & razor-sharp wit, they aren't afraid to speak their minds & will often put the more macho heroes in their places. This is their only good quality, however, because they otherwise feel a tremendous need to kick evil #### all over the place. How to be a Villain by Neil Zawacki

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

PPH's picture

(post #33434, reply #5 of 40)

I am so excited with the advice so far!  I love everything mentioned and it's all doable.  I'll be greedy and keep reading and then see what I have time for and/or what goes with my other dishes. 


Thank you!


 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

PPH's picture

(post #33434, reply #6 of 40)


BTW, here it is.  I got them at Crate and Barrel if you're interested.  I think you get a dozen for around $11.00.


 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

Gretchen's picture

(post #33434, reply #9 of 40)

Yes, these are the Asian "soup" spoons. These are nice being all white. And I am loving this idea. I have thought about using them before but this brings it to the top.


Plantlust mentioned meatloaf, but a small meat ball would work. I have a recipe for meatballs with green curry sauce--or some such--that could work.


This is GREAT.


Gretchen
Gretchen
deejeh's picture

(post #33434, reply #11 of 40)

I was at a reception last week where all sorts of goodies were served on tasting spoons - among them, a mini crab-lobster cake with a rosette of roasted pepper mayonnaise, a tiny beggar's purse made of egg (like a little omelette) containing a taste of creme fraiche and caviar, and a mini shrimp quenelle.  It's a very attractive and neat way to serve little bites of almost anything.


deej

hsnow73's picture

(post #33434, reply #15 of 40)

How many spoons do you estimate they used at the reception?  Were they reusable ones or plastic disposable ones?

mer's picture

(post #33434, reply #16 of 40)

I bet it would be worth renting them since you would need quite a lot.

deejeh's picture

(post #33434, reply #17 of 40)

The spoons were porcelain - I would think, assuming 4 per person, they probably used about 10 dozen.  It was a large catering company that did the food, so I bet they have grosses of them in stock.


Another use that I just remembered is for tiny dessert bites.  At the recent mini-fest in Toronto, a couple of the desserts from the Susur tasting menu were served on tasting spoons.  One I recall was a small scoop of blackberry sorbet, accompanied by a wee tuile that was draped over the handle.


deej

plantlust's picture

(post #33434, reply #18 of 40)

A spoonful of risotto & if the spoon is deep enough, you could do a spoonful of soup!

Tempting, saucy, and often clad in a ridiculously skimpy costume, the vixen is a serious threat. Renowned for their low necklines & razor-sharp wit, they aren't afraid to speak their minds & will often put the more macho heroes in their places. This is their only good quality, however, because they otherwise feel a tremendous need to kick evil #### all over the place. How to be a Villain by Neil Zawacki

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

mer's picture

(post #33434, reply #19 of 40)

I think risotto is the best idea so far!

ashleyd's picture

(post #33434, reply #21 of 40)

I can't help thinking that soup rather misses the point which is (for me anyway) that the spoon delivery is all about presentation, a small bite exquisitely crafted and delicious to boot. Soup would fulfil this if it were a clear soup served over small pieces of shaped veg or meat, with maybe some kind of small garnish, otherwise it's just a very small bowl.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Glenys's picture

(post #33434, reply #27 of 40)

Exactly. For this sort of "small bites" presentation, the soup should be in demitasse.

Lhabitat's picture

tasting spoon sources (post #33434, reply #40 of 40)

I just bought 96 porcelain from Amazon--2 day shipping.  My first experience with this was at a racetime do and the caterer used an Asian style plastic in black and white.  I could not find the same type and the porcelain were not much more than the melamine---about 50 cents @  .Size and shape of bowl for Asian spoons vary, but these look small enough to fit in ones mouth easily and have enough depth so a bit of "juice" running over should not happen.

Debby's picture

(post #33434, reply #7 of 40)

I purchased some as well and want to try some asian dumplings.  I think Glenys would have some good recipes for these!  I know that I have a recipe somewhere......if I come up with it I'll post if you like.


Debby

PPH's picture

(post #33434, reply #8 of 40)

I'd love to see the recipe if you find it!  


 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

CulinaryArtist's picture

(post #33434, reply #10 of 40)

Another great idea is to think of any of your favorite things you put on a cracker, crostini, etc. The spoon replaces the base that could tend to get soggy while waiting to be eaten.

Shrimp marinated in horseradish mustard, garlic, ginger & dill.
Chopped HB egg, red onion, sour cream & caviar!

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Millie's picture

(post #33434, reply #12 of 40)

small squash ravioli with a little truffle oil drizzled on top


small wontons w Asian BBQ pork


lobster and garlic stuffed mushroom caps (they get so drippy!)

Gretchen's picture

(post #33434, reply #13 of 40)

I am thinking you could "almost" make Chiqui's oysters bienville in these!


I'm thinking about crab stuffed mushrooms for T'giving.


Gretchen
Gretchen
StevenHB's picture

(post #33434, reply #14 of 40)

A bit of tuna (or other fish) tartare.


A bit of beef tartare for that matter.



Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
KarenP's picture

(post #33434, reply #20 of 40)

CulinaryArtist's picture

(post #33434, reply #22 of 40)

YUM, looks like I'm in the market for those spoons--just to try this recipe!!  Imagine the variations!!!

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

marie-louise's picture

(post #33434, reply #23 of 40)

A dissenting view...

While I think a tray of these spoons looks lovely, I find them less than pleasant to use. First of all, the spoons are big, so depending on how "slurpy" what you serve is, it can be difficult to gracefully transfer to your mouth. (I'm not explaining it too well, but let's just say this spoon doesn't fit too well in most people's mouths.) And then there's the angle-take a look at how this spoon is made. You have to slide the food off the side-fine for use as a soup spoon, less than fine for something that's not runny. Last but not least, there's the whole what-to-do-with-my-spoon-now factor. With most appetizers, you are left w/ a little greasy napkin. Here you've got people setting down things that have been in their mouth, hopefully not back on the same tray as the filled ones-but they've got to go somewhere.


Edited 11/22/2006 10:16 am by marie-louise

mer's picture

(post #33434, reply #24 of 40)

i agree with you.  They are akward, but they are pretty on the tray.  I have enjoyed tastings where the food was speared on a fork or placed on a soup spoon. 

CulinaryArtist's picture

(post #33434, reply #25 of 40)

Certainly agree that it can become cumbersome, but don't forget we eat with our eyes way before our tastebuds! In catering you frequently spend as much if not more time on presentation as you do in preparation!

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Gretchen's picture

(post #33434, reply #26 of 40)

I haven't ever had them served to me (the one I had was on silver spoons--the oysters) and agree that those spoons can be klunky. But a basket in the middle of the tray for used can work.    And your caution may help choose what would be put in  them.

Gretchen

Gretchen
Glenys's picture

(post #33434, reply #28 of 40)

Any well trained catering crew should always have an obvious but subtle way to dispose of all refuse. Most I know that serve on skewers carry one of those long, narrow olive troughs to receive the empties. Pick-up is never an after-thought.

marie-louise's picture

(post #33434, reply #29 of 40)

I know-I made that comment for the benefit of us "occasional [AKA non-pro] caterers."

The last time I was served this was at the now-becoming-famous- Manresa's restaurant. Two servers (one for each of us) brought out something (maybe an oyster, I can't remember) on a spoon that was sitting on a folded napkin nest. They both stood there while we ate it, then held out the tray for us to put the dirty spoon back on. The whole thing felt very forced, especially since I almost dribbled down my cleavage (that combo of something solid & something liquid is hard to manage w/ those spoons.)

I much prefer the tiny little demitasse cups of something, served w/ a tiny little spoon.