Sweet Onion Lemon Butter Canapes Recipes

PEANUT BUTTER AND FRUIT CANAPES

Steps:

• Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
• Spread each slice of bread with peanut butter and then jelly. Cut into squares or circles (using cookie cutter) and on each canape place a piece of fruit.

POTATO-BEEF CANAPES

Steps:

• Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
• Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
• Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.

SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER

Steps:

• In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
• Make the lemon-chive butter:
• In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually. Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
• Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter. In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts. Drain the herring, discarding the onion, and divide it among 16 of the toasts. Divide the caviar among the remaining 16 toasts. Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter. The canapés may be prepared 1 hour in advance and kept covered and chilled.