16 polished starters, including caviar with blinis and bacon-wrapped dates.
Smoked Salmon with Taro Chips
SOUTH PACIFIC This beautiful appetizer was created at the former Ritz-Carlton Mauna Lani in Hawaii, where it was inspired by a local island kitchen and dressed up to create a “Ritzy” version of lomi-lomi salmon for the hotel’s upscale clientele.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Highland Oysters Mignonette
Oysters’ aphrodisiac fame comes from their suggestive shape and briny flavor. Rumor has it that Casanova, the great 18th century Venetian lover, used to dine on 50 oysters a day.
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
A tart Concord grape gelee offsets the richness of these goose liver terrines.