{"id":13498,"date":"2013-12-20T05:00:14","date_gmt":"2013-12-20T12:00:14","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=13498"},"modified":"2019-10-21T14:29:19","modified_gmt":"2019-10-21T21:29:19","slug":"salmon-martinis","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=13498","title":{"rendered":"Salmon Martinis ??"},"content":{"rendered":"

A new use for those martini glasses.<\/span><\/strong><\/p>\n

My favorite party to cater has always been a cocktail party. I’m always on the look for new and interesting ideas for finger foods and if you ever need any ideas for finger foods, take a look at my appetizer section here on the blog.<\/p>\n

A friend of mine gave me these beautiful martini glasses one year for Christmas. Of course I made martinis in them, what else would they be used for????<\/p>\n

I have used them many times for nuts, dips, even as small vases for flowers, and this great little smoked salmon spread. For a golden wedding anniversary I catered I used this gold netty stuff to surround the martini glasses and then I used the different glasses to hold the mousse (see pickled ginger rose and bell pepper star garnish), the chopped eggs, red onions and capers. The glasses made such a beautiful presentation.<\/p>\n

Dig out some of those beautiful glasses you may have and use them for something other than a cocktail. You can take a recipe as simple as this salmon spread or any spread and make it look so enticing just by the way you present it.<\/p>\n

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This was a beautiful presentation for a Christmas party I catered.<\/p>\n

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I had some tiny clip on\/hinged spoons that worked great for the garnishes. I think I picked them up at Sur la Table years ago.<\/p>\n

BLAST FROM THE PAST<\/strong><\/span>:  Want a great appetizer for the Christmas season. Well these BBQ Shrimp<\/a> are absolutely the best ever. My daughter, Alexis and I learn to make these at a cooking class at New Orleans Cooking Experience<\/a> a couple of years ago and they are like no BBQ Shrimp you have ever had. The best part is sopping up the juice with crusty bread slices.<\/p>\n

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Smoked Salmon Mousse<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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