Chef's Selection Of Passed Canapés Recipe

Batter

In a medium bowl whisk together 1 cup flour, 1 tsp baking powder, and 1 tsp salt. In a separate bowl whisk the egg, 3 tbs milk, 2 tbs plain yogurt and 2 tbs melted butter. Combine wet into dry and mix until just combined; do not overmix. Batter should be thick but spoonable; if too thick add up to 1 tbs more milk.

Cook Blinis

Heat a nonstick skillet over medium-low and brush lightly with butter. Drop batter by rounded teaspoons to form small 1 1/2" discs (about 24). Cook 1–1.5 minutes until bubbles form and edges set, flip and cook 30–45 seconds more until golden. Transfer to a wire rack; keep warm in a low oven (200°F/95°C) if making ahead.

Topping

Mix 4 oz cream cheese with 2 tbs chopped dill and 1 tsp lemon zest until smooth; season with a pinch of salt. Cut smoked salmon into small pieces to fit blinis. Top each blini with 1/2 tsp cream cheese mixture, a piece of smoked salmon and a few capers if using. Garnish with extra dill and a squeeze of lemon when serving.

Toast Baguette

Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet, brush both sides lightly with 2 tbs olive oil and bake 6–8 minutes until crisp and lightly golden. Set aside to cool.

Make Duxelles

In a skillet over medium heat melt 1 tbs butter with 1 tbs olive oil. Add 1 minced shallot and cook 1–2 minutes until translucent, add 8 oz finely chopped mixed mushrooms and 1 tsp minced garlic. Cook, stirring, until mushrooms release moisture and it evaporates, about 6–8 minutes. Add 2 tbs dry white wine and 1 tsp thyme; cook until wine evaporates. Season with 1 tsp salt and 1 tsp black pepper. Remove and cool slightly.

Assemble

Spread about 1/2 tsp goat cheese on each toasted slice, top with 1–2 tsp mushroom duxelles. Garnish with a small thyme leaf. Serve at room temperature.

Sear Beef

Pat beef cubes dry and season with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a heavy skillet over high heat. Sear cubes 30–45 seconds per side until browned but rare inside. Transfer to a plate to cool slightly.

Wrap

Preheat oven to 400°F (205°C). Roll out puff pastry and cut into 12 squares large enough to wrap each beef cube (about 2" squares). Brush each seared cube lightly with 1/2 tsp Dijon mustard. Place 1 tsp mushroom duxelles in center of each pastry square, top with beef cube, then fold pastry over to enclose or crimp into small parcels. Place seam-side down on a parchment-lined baking sheet.

Egg Wash & Bake

Brush each parcel with beaten egg. Bake in preheated oven 12–15 minutes until pastry is golden and beef reaches desired doneness (for medium-rare, internal temp ~125–130°F before resting). Let rest 5 minutes, then skewer with toothpicks for easy passing.

Make Filling

In a small bowl combine 4 oz softened goat cheese with 1 tbs chopped parsley, 1 tbs chopped chives, 1 tsp lemon juice, 1 tsp olive oil and salt & pepper to taste (about 1/2 tsp each). Mix until smooth. Fold in finely diced roasted red pepper.

Assemble Boats

Spoon about 1 rounded tsp of the herbed goat cheese mixture into each prepared endive leaf. Arrange on a platter and garnish with microgreens. Keep chilled until ready to pass.

Arrange all canapés on platters for passing. Place lemon wedges with the smoked salmon blinis for guests to squeeze. Scatter microgreens lightly over crostini and endive boats for color. Provide toothpicks or small skewers with beef Wellington bites for easy eating. Serve within 1 hour of assembly for best texture; hold blinis and beef Wellingtons in low oven (200°F/95°C) if needed for short periods.