Canapés & Others
In a medium saucepan over medium-high heat, place olive oil and onion; sauté onion until translucent, about 5 minutes. Cool. Transfer onion to medium mixing bowl and add milk, one cup beer and sugar. Sprinkle yeast on top. Using electric mixer, mix until yeast is dissolved, about three minutes. Add salt, olive oil, remaining one and a half cup of beer, flour and walnuts. Knead 5 minutes. Cover with plastic wrap; allow dough to rise in a warm place for about one hour, until doubled. Punch dough down; divide into two equal balls. Shape balls into round loaves and set on sheet pan. Cover loaves with clean kitchen towel; set aside in warm place to rise until doubled, about 30 minutes. Preheat oven to 425°F. Cut a slash about 1/2 inch deep in the top of each loaf. Bake 55 minutes. Rotate bread halfway through baking to ensure even doneness. To prepare rounds for canapés, preheat oven to 350°F. Slice bread thinly and use a 2-inch round cookie cutter to cut out 16 rounds. Set rounds on cookie sheet and bake 10 to 12 minutes, or until crisp. Cool.
While rounds are toasting, prepare fish by placing canola oil in medium sauce pan over high heat. Add sea bass pieces; sprinkle with salt. Sauté until crisp, about 1 1/2 minutes.
To prepare cream cheese topping, put jalapeno pepper, spinach, cilantro and lime juice into blender and whirl until puréed. Strain and discard solids. In medium bowl, mix together cream cheese and sour cream. Gradually blend in liquid and salt.
To assemble canapés, place cream cheese in pastry bag. Top each round with piece of sea bass; pipe a cream cheese rosette onto fish. Garnish with lemon zest and chives.
Per Serving: 236 calories; 19.9 g protein; 15.6 g carbohydrate; 9.7 g fat; 3 g saturated fat
Canapé Belmont
Take the with meat of chicken and a couple of sticks of celery, chop them together fine and season with salt, pepper and vinegar. Let this stand a while, then squeeze dry and add 2 tablespoonfuls of mayonnaise dressing and mix well. Take 2 fresh tomatoes and slice in pieces about an eighth of an inch thick and trim some toast to the same size. Lay the tomatoes on top of this and spread the chicken over. Decorate with stuffed olives placed in the center. For a nice presentation, serve on crisp lettuce leaves.
Canapé Careme
Take half a lobster and chop very fine with 4 small sweet pickles. Season with salt, pepper and tarragon vinegar. Let stand for 5 minutes then squeeze out the juice, add 2 tablespoonfuls of mayonnaise dressing, mix well and spread over toast or small saltine crackers. This may also be used for sandwich filling by adding some crisp lettuce leaves.
Canapés of Crabs
Have six round slices of bread, free from crust, and fry until brown. Have a cupful of chopped crab meat and chop it again to almost a paste, with a tablespoonful of oil, 2 tablespoons of grated Parmesan cheese, with salt, pepper and mustard. Add to it at the last a teaspoon of sherry and with the mixture spread the slices of fried bread.
Canapé a l'Indienne
(For 4 people)
Take 4 hard-boiled eggs and mash them through a sieve, add one-quarter of a pound of fresh butter and a pinch of curry and mix well until a thick paste is formed. After seasoning to taste, spread over toast. Take 3 tablespoonfuls of chutney from which the liquid has been drained and chop fine. Put a teaspoon of this in the center of the canapé just before serving.
Canapé a la Russe
Take the white meat of a chicken, and a couple of sticks of celery. Chop them together fine, and season with salt, pepper and vinegar. Let this stand awhile, then squeeze dry and add two tablespoons of mayonnaise dressing, and mix well. Serve on toast. This can also be used to stuff rolls, and with thin slices of ham, makes delicious sandwiches.
Canapé a la Reine
To the contents of a small can of caviar, add 1/2 of a very small onion chopped fine, mix well, and add the juice of a lemon. Spread this over toast well buttered, which may be cut in any fancy shape desired. Chop together a hard-boiled egg and a little chives or parsley, and garnish the edges of the toast with it. Serve cold.