Recipe a day

New Year’s Eve Canapes

New Year’s Eve Canapes

Mise en Place

  • Cutting Board
  • Knife
  • Serving Platter
  • Crushed Ice
  • Kosher Salt
  • Small Spoons
  • Small Knives
  • Truffle Shaver / Microplane
  • Your finest NYE attire
  • Plenty of Champagne!!!!!

Ingredients

  • 1 oz Salmon caviar*
  • 2 oz Cowgirl Creamery Cheese
  • 1 box Rustic Bakery Crackers
  • 1 package Smoked King Salmon*
  • 1 jar Piccalilli vegetables*
  • 1 bunch Chives*
  • 1 package Fra’Mani Charcuterie*
  • 1 jar Creme fraiche*

Tasting Notes

French Black Winter Truffles
We work directly with our truffle hunter partners overseas to bring you the finest French Black Truffles. At this time of year they are perfectly ripe and have a deep, intoxicating, chocolatey aroma. Feel free to shave or grate truffles generously all over any bite on this canape selection to bring a New Year of prosperity!
White Sturgeon Caviar
Started by sisters Petra and Saskia Bergstein, The Caviar Co. sources only the highest quality caviar from all over the world. This fine California White Sturgeon warms the eye with coloring ranging from platinum to tawny brown with a medium to small pearl and a full nutty flavor. A classic to serve on New Years Eve and arguably the best ingredient to pair with your favorite Champagne or sparkling wine!
Cowgirl Creamery
Cowgirl Creamery is an award-winning creamery in Point Reyes Station, California. We absolutely love working with the team at Cowgirl Creamery because they produce some of the most beautiful, artisan cheeses in the country. We hand select the best cheeses in season from their larder to provide a true California cheese experience.
Smoked King Salmon
Sourced from the ice-cold waters of the Pacific, our smoked king salmon is coming from New Zealand. They smoke the salmon over hardwood logs and slowly infuse the salmon with a beautiful perfume. This salmon is absolutely game changing with a little dollop of creme fraiche and some white sturgeon caviar!
Fra’Mani Charcuterie
Paul Bertolli started Fra’Mani in 2006. His maternal grandfather was a salumiere and he has continued the family legacy. Their mission is to keep old world food traditions alive in taste and craft, using ingredients of the highest quality from sustainable sources.

 

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