GWAI LO INC. - Gwai Lo Hors d'oeuvres

Hors d'oeuvres are perhaps the most distinct of all French cooking. In English, less elegantly known as appetizers they can be served before a main meal to stimulate the appetite or at cocktail parties. In some instances, hors d'oeuvres can be served in the course of a dinner after the soup course. However, hors d'oeuvres can add glamour and style to any function and can be either hot or cold. Hors d'oeuvres mean literally "extra to the main work" and are small, delicate and flavourful. They fill the gap between lunch and dinner while preparing the diner's appetite for the main course.

CHICKEN IN PHYLLO PASTRY TRIANGLES

Wine: Chardonnay (unwooded)

HEAT THE OVEN TO 350° F

Makes 24 triangles (depending on how large you make them)

INGREDIENTS
PHYLLO PASTRY - one package: about one pound
8 oz. BUTTER MELTED AND CLARIFIED
2 CHICKEN BREASTS OR THE EQUIVALENT AMOUNT OF DARK MEAT
2 CUPS CHICKEN STOCK
4 OZ. TOASTED WALNUTS PIECES
1 TSP. CAYENNE POWDER
WHITE SAUCE/BECHAMEL
1 OZ. FLOUR
1 OZ. VEGETABLE OIL
1 ONION
15 CLOVES
2 BAY LEAF
1 1/2 CUPS OF MILK

METHOD
Stud the onion with the cloves, this is called an "Onion Cloute" - pronounced "Klootay". Heat the milk with the onion and clove and bay leaf for half an hour. Drain the milk and set aside. Heat the oil in a pan and add the flour mix well and cook on medium heat for 3 or 4 minutes. Pour the milk into the flour and oil mixture while stirring with a whip. Beat until smooth. Add salt and white pepper suitable to your taste. Poach the chicken in stock and cool in the stock. When cool drain, dry and dice very small. Put in a bowl. Add salt and pepper, toasted walnut pieces. Add 4 tbsp. thick, cold, bechamel, blend well and put aside. Lay a sheet of phyllo on the board and brush lightly with butter. Too much butter will prevent the phyllo from remaining crisp and rising. Do the same with the remaining sheets. Slice lengthwise into two inch strips. Place a large teaspoon of the chicken in the corner of the strips and fold as a turnover. Do this for all. Bake in a 350° F oven for 20 to 25 minutes. Serve Hot.

DEVIL'S ON HORSEBACK

Wine: Dry Sparkling White

Makes 24 Devil's On Horseback

INGREDIENTS
24 oysters
12 strips of bacon cut in half mid-way
1/2 tsp. cayenne or curry powder
6 tsp. Dijon Mustard
24 slices of toast - circle or round shapes

METHOD
Blanch the bacon and cut in half if not already done. Wrap raw oyster with blanched smoked bacon with skewers or toothpicks. Broil them. Season with cayenne or curry powder. Serve on toast spread with a bit of Dijon mustard. Serve Hot.

LITTLE QUICHES

Wine: Beaujolais

Makes 24 little quiche

INGREDIENTS
24 Mini Tart Shells

4 Slices Black Forest Ham - chopped

6 oz. Gruyere - grated or other mild cheese

Salt and Crushed White Pepper

1 1/2 cups Whipping Cream

3 Eggs

METHOD
Heat oven to 375° F. Mix the eggs and the cream together and add the salt and pepper. Put the grated cheese and the chopped ham in the quiche shells. Fill the shell to the rim with the Cream and Egg mixture. Bake for 20 minutes or until golden brown.

Tip 1
GUIDELINES FOR SERVING HORS D'OEUVRES BEFORE AND DURING DINNER

* Serve cold Canapes and vegetables and dips (dressing) first
* At dinner serve courses in the following manner:
* Cold hors d'oeuvres
* Soup
* Hot hors d'oeuvres
* Seafood Course
* Lemon or Lime Sherbert (non-dairy ice cream) or bread and non salted butter
* Main course
* Dessert and Dessert wine such as Icewine
* Coffee

Tip 2
CanapŽs are simple to make. Just take a toasted piece of bread, use a cookie cutter an inch and a half wide and cut out your shapes - heart, circle, star, etcetera. Three simple hors d'ouevres: Number one, pate on a canapé garnished with a slice of green olive and pimento. CanapŽ number two, egg salad with a little mayonnaise and a few capers. Finally, a slice of lettuce on a canapŽ with some chopped tomatoes, chopped garlic and a little olive oil and you can sprinkle some finely chopped basil on top. There are many ways to serve canapŽs. Experiment and enjoy.