Searching for perfect appetizer

Next week I'm hosting a dinner party for about ten people.
I am just missing a nice appetizer that will explode in your mouth.

Looking for really strong flavours. Anyone got a great idea?

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tshewman

Truffle explosion (alinea) sure to be a hit. Can do it with many flavors. Almost any type of sphere will work. E.G. warm sphere (depending on the weather) Asian spin, chicken broth and lemon juice (think lemon chicken)....that's the great thing about spheres. Almost limitless. JMHO.

FrankM_3301

It's oyster season!

Matthew_Snyder_68770

This is more of an unctuous approach, but one of my favorite appies is a recipe from Dario Cecchini, called it 'Tonno del Chianti', or 'Tuna Chianti style'. Which, of course, means the 'tuna' is actually wild boar. Confit wild boar shoulder in EVOO flavored with bay leaf, juniper, garlic and chili flakes. Then shred with a fork and serve on toast with pickled red onions.

Reserve the oil, it's absolutely magical.

Bart_64065

Looks absolutely amazing. Not that expensive too! Sure going to try this recipe

Bart_64065

Gotta love some truffles. Having a hard time finding truffle stock though. Is it worth making my own?
Using spheres too in my first appetizer; the unreal quail eggs.

Bart_64065

Frankly my friends do not like anything closely related to the sea.. Well, I'm buying some for myself. They can go for a McDrive

tshewman

They use truffle juice which is easily accessible online. There will be a large range in price however. From what I can tell, largely due to how the juice is created.extracted. The less expensive versions are "cooked" to create the juice, or pressed from Chinese truffles (make sure you read the label even if the label is.....french). You could also make a stock and use that by using truffles and mushrooms and it is very flavorful. The quail eggs will be a hit and if it were me, I would serve the truffle explosions later in the meal. JMHO.

Bart_64065

I am checking different buying options out now. Thanks for the tips. Thinking about serving it after my first starter. Just to tickle the tastebuds before the main course (which also has a lot of mushrooms in it). I see a match made.