Hors d’oeuvre

The Absinthe party being a rather special occasion, called for some special hors d'oeuvres. When entertaining it is also nice to offer a selection of foods. It gives people something to do, provides a central focus, and satisfies the alcohol stimulated appetite. Having read that the Absinthe would be sweet with herbal notes I decided to go with some earthy foods to help balance the sweet. Nothing gets sicker than sweet layered on top of sweet. I put together some stuffed mushrooms, beef wraps, and deviled eggs. I also served a fruit tray, but made it more interesting by including pomegranates and fresh dates. I rounded out the spread with cheese and a duck liver and cognac pâté. The two smash hits, the beef rollups and stuffed mushrooms were a breeze to prepare.

Beef Rollups
1 package of lean, thick cut bacon
About 2 pounds of thin cut, boneless, lean steak. I used sandwich cut sirloin to good effect. Veal is a superior choice for a more distinct taste, but it is pricier.
Rosemary
Onion
Black pepper
Brandy, Cognac is best
Toothpicks

• Take beef and sprinkle both sides with the black pepper. Then pound beef until thin, about 1/4 to 3/8 inch.
• Cut beef into strips the same size as the strips of bacon.
• Lay the beef strips on top of the bacon strips and roll up tightly. Use a toothpick to hold closed.
• Place rolls in a bowl. Add chopped onion, rosemary and enough brandy to cover. Cover and place in the refrigerator and let stand 24 hours.
• Fry on high heat until bacon is done.

Stuffed Mushrooms
1 package small portabella mushrooms
3-4 slices of dark rye or pumpernickel bread
1 handful of dried cranberries
1 handful of slivered almonds
2 table spoons of butter, melted
1/4 cup parmesan cheese shredded
1/4 bri or soft cheese shredded
1 large egg
black pepper
garlic
thyme
Italian parsley, chopped

• Wash and de-stem the mushrooms. Set aside to dry.
• Toast and crumble the bread.
• In a large bowl combine all the ingredients. Kneed until well mixed.
• Stuff mushrooms with about a tablespoon or so of mixture. They should be heaped up, it will cook down.
• Place mushrooms on an oiled pan and back for 30 minutes at 350 degrees.
• Serve hot.