Let’s Have Some Canapes, Part One

Canapes are supposed to be “gracefully” eaten with the fingers. Now, these are all “appetizers,” but back then, everything was fancy, even if it came from a can!

There are quite a few savory bites listed here, of which I have made two so far. One was good, the other . . . well, what can I say?

First, the toast beds must be prepared. I used wheat bread, as that was all I had on hand at the time. I sliced off the crusts and trimmed the centers into little squares and rectangles. You could also use small cookie-cutters, if you have those (all of mine were too large for this purpose). Next, I put them in a small pan with non-stick spray, and browned one side. You could also use a toaster oven, if you wish.

1. Savory Mushroom Canapes

Chop mushrooms fine. Pan-fry in butter with a hint of onion. Season with garlic salt. Blend in 1 tbsp. flour and 1 tbsp. cream. Pile on toast beds. Heat 1 min. if desired. Garnish with minced parsley.

5. Savory Mushroom Canapes

[See my pretty square plate? I bought it just for this project! I also bought a new little square bowl, and a cute clear glass mug, for future endeavors. Serious business.]

I only had canned mushrooms, so I drained those well, and then minced them. I added a little butter to a small frying pan and saute├ęd them, then mixed a small amount of milk with the flour in a small prep bowl (I didn’t have any cream; the milk worked just fine) before I poured it into the pan and quickly tossed it about. The mushroom mixture is a little bit difficult to pile neatly on the toast, but I got most of it on there. As you can see, I have mad bread-cutting skillz! These were really good, even the cold ones my Dad ended up with because he got home late from work on the night in question. Of course, if you don’t like mushrooms, these are not for you, but if you do, they only take a few minutes to make.


2. Smoked Oysters

Place a smoked oyster on each tiny round prepared toast bed. Heat, if desired.

I wasn’t even going to make this one, but then I found they sell tins of smoked oysters at the shop next door to the office for one measly dollar. So I bought them. They were even a name-brand, Chicken of the Sea, so I figured, how bad could they be?

Bad, reader. Very, very bad.

6. Smoked Oysters

Behold, the nastiness that hath sullied this plate! They look like . . . droppings, don’t they? I did try them, though. And so did my bro. Our verdict was the same. Disgusting. They tasted like dirt. How does anyone eat these? Although, I guess if you were drinking tomato with Worcestershire sauce . . . you probably don’t have much left with which to taste.

Don’t get me wrong; I love oysters raw, with cocktail sauce. I love fried oysters. But smoked oysters? No, thank you!!

And these – they stay with you. I could NOT get the awful taste out of my mouth for quite a bit.


Cranberry Cocktail

This one was two recipes for me, due to what I did with the leftovers.

Cook 2 cups cranberries in 3 cups water until skins pop; strain. Cook 1/2 cup sugar with juice until dissolved (about 2 min). Chill and add a little lemon juice, half as much ginger ale, or unsweetened pineapple juice (to taste). Serve cold in glasses. Serves 8.

Thankfully, I had a bag of frozen cranberries left over from Thanksgiving. I cooked as directed; they didn’t take very long to start splitting open. After straining and pushing the skins around in a sieve with a spoon (to get out as much of the juice as possible), I had a bunch of pulpy skins left. So, I made some simple syrup and put that together in a container with the pulp, so now we’ll have some cranberry relish for Easter dinner. Yay!

Anyway, back to the cocktail. I didn’t put lemon juice in it, but I filled the glass half full of the juice and half of ginger ale. It was really refreshing.


And it looks pretty, as well!

Everyone liked this one, and it was very easy to make.

I coulda had a V8 – Tomato Cocktails

If you’re a clever wife, you have an appetizing cocktail to serve your world-weary husband when he trudges home from the office. This is according to Betty Crocker, that is.

With cocktails like these, it’s a wonder more husbands didn’t strangle their wives!

Let’s have some tomato juice!!

Add a little salt, lemon juice, a few drops of Worcestershire sauce and onion juice to tomato juice. Serve cold or hot.

On my best days, I don’t like tomato juice all that much. But I love tomato soup (preferably with a grilled cheese sandwich). Go figure. Anyway, instead of making a whole glass of this, I pulled out some shot glasses and made tomato shooters.

3. Tomato Cocktails

The devil one is rather appropriate in this instance . . .

Anyway, I put all of the above as directed into a shot glass, with the exception of onion juice, as I didn’t have any onions on hand, and – down the hatch!

Um, put some steak sauce in your mouth, and then place a slice of tomato next to it, and chew it up together. That’s what this was. With lemon. It was WEIRD. I cannot imagine drinking an entire glass of this.

Here’s another one:

Combine equal parts tomato juice and bouillon (dilute canned bouillon or use cubes with boiling water). Serve hot.

I only had chicken bouillon in the pantry, so I let a cube dissolve in a cup of hot water, and then poured half a shot full of bouillon, then topped it with tomato juice. The juice was room temperature, so this was even stranger. And salty as hell. Granted, I’ve had a cup of chicken or beef bouillon when I’ve been ill and not very hungry, but I would never add tomato to it.

It’s not a taste sensation. At all.