Turn up the Heat on Your Hors D’oeuvres

4 Apr 2011 by Charlene, View Comments

With summer quickly approaching, I start to think about all of the intense flavors at our disposal. For some reason I’m drawn to spicy food in the summer time and I find myself looking for ways to introduce Southwestern flavors to my guests without knocking them over with heat. Here are a few suggestions:

*Quesadillas topped with Duck Confit and Apricots topped with hot pepper cheese

*Mesquite smoked salmon with chipotle citrus glaze topped with fresh Mango

*If you’re going for a stations menu for your event, pick a nice corn salad tossed in a Chile lime dressing and topped with pico de gallo.

*For dessert, serve up some cinnamon & sugar churros served with cayenne chocolate sauce and a side of raspberry sorbet.

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