Hors d'œuvre

Zesty Orange Crab Cakes With Tomato Corn Relish

July 12, 2016

Delicious bite-size crab cakes with a richly flavored tomato corn relish are the perfect starter for any summer meal.

Beef Steak Bites

Beef Steak Bites

December 3, 2015

Here at Tiny New York Kitchen, this is one of our favorite holiday appetizers.

Prosciutto Wrapped Figs

December 31, 2014

Here is an unbelievably simple party hors d'oeuvre recipe. Often times simple equal sophisticated in my book.


Gorgonzola Dip

December 13, 2014

Everyone loves their vegetables with a nice dip. Your crudité tray should have a beautiful array of fresh vegetables that are just begging to get dipped in this delicious Gorgonzola Dip.  It’s so good you’re going to have to keep an eye out for those double dippers!

Holiday Cheese Ball

November 17, 2014

Cheese Balls are a classic American holiday food. A fun vintage item to talk about, easy to make, and delicious with a variety of ingredients, cheese balls are quite adaptable. 

Baby Face Buffalo Wings

February 2, 2014

Baby Face Buffalo Wings

Baby Face Buffalo Wings

The reason that I named these Buffalo wings Baby Face is because when you eat them there’s a good chance that your face will get all messy just like a baby’s.  If you are having a Super Bowl party then you just might want to make these to serve your hungry fans. 


2 Pounds Chicken Wings (Separated Into Wings & Drumettes)

2 Tablespoons Melted Butter

3 Tablespoons Bottled Red Hot Pepper Sauce

2 Teaspoons Ground Paprika

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Ground Cayenne Pepper

1/2 Cup Blue Cheese Dip

Celery Sticks

Place chicken wing pieces in a shallow dish.  In a small-size bowl mix together melted butter, hot pepper sauce, paprika, kosher salt and cayenne pepper. Pour mixture over wing pieces. Cover wings with plastic wrap and let sit at room temperature for 1/2 hour. Drain and throw away marinade. Place wings on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes or until chicken is tender and no longer pink. Remove from oven and transfer to serving platter. Serve with blue cheese dip and celery sticks. Serves 6

Americana Pigs In A Blanket

January 31, 2014

Pig in Blankets

Americana Pigs In A Blanket

I’ve had so many requests for the good old Pigs in a Blanket recipe. This has got to be the easiest thing to make ever. I’m almost embarrassed to post it. Tradition is to dip them in ketchup and mustard, but I like to shake it up with various unexpected dips.


1 Can (8 Ounces) Refrigerated Crescent Dinner Rolls

24 Fully Cooked Cocktail Wieners

Preheat your oven to 375 degrees. Grease a baking sheet. Unroll dough and separate into 8 triangles. Cut each triangle into 3 smaller triangles. Put one wiener on the shortest side of each triangle. Roll up to the opposite point. Put, point side down, on greased baking sheet. Place into oven and bake for 10 to 15 minutes. Remember that each oven heats differently. You will want the dough to be a golden brown. Remove from oven and immediately remove from baking sheet. Serve with your favorite dip. Serves 8


Easy Appetizers

January 30, 2014


Asparagus Wrapped In Prosciutto

Easy Appetizers

As the host, you can be the life of the party, if you like, or just the life behind the party. Preplanning will keep your get-together lively and running smoothly.

Guests will be hungry at events held close to dinnertime, less so at late evening gatherings. It’s always a good thing to be organized and prepared.

For small gatherings of 8 to 10 guests, three or four types of appetizers are suitable. For parties of up to 45 guests plan on 6 varieties of appetizers. For more than 45 guests offer 8 choices of appetizers.

Plan on about 12 bite-size servings per person for cocktail parties. Hot appetizers and shrimp go fast, so provide plenty.

Estimate that guests will eat about half of what they would at an all-appetizer party if a full meal is to be served later.

Keep extra nibbles in your freezer and have the makings for things that can be assembled at the last minute in your pantry or refrigerator. Good options include crackers, cheeses, nuts, candies, smoked meats, olives, and vegetables for dipping.

Asparagus Wrapped In Prosciutto

Wrap strips of thinly sliced prosciutto around steamed asparagus. So simple!

Cheese Stuffed Pecans

In a medium-size bowl bring 1 cup finely shredded Gouda cheese to room temperature. Add 3 tablespoons sour cream. Beat with an electric mixer until creamy. Mound a teaspoon of cheese mixture onto the flat side of 20 large pecan halves. Top with an additional 20 pecan halves (flat side down). Cover and chill for 1 hour.

Cheesy Basil Shrimp Pizzas

Arrange three 6 to 8 inch Italian bread shells on a baking sheet. Brush 1 tablespoon garlic olive oil over bread. Top with 3 sliced roma tomatoes. Peel, devein, and remove tails from 8 ounces cooked medium shrimp. Halve shrimp horizontally. Top pizza with the cooked shrimp and 1 cup shredded Italian blend cheese. Bake in preheated 425 degrees oven for 5 to 6 minutes or until cheese melts. Sprinkle with 2 tablespoons finely shredded fresh basil.

Nutty Sweet Brie

Place one 8 ounce round Brie cheese in a shallow baking dish or pie plate. Bake in a preheated 350 degrees oven for 10 minutes. Meanwhile, in a small saucepan combine 1/4 cup butter, 1/4 cup packed brown sugar, 1/4 cup chopped nuts of your choice, and 1 tablespoon honey. Bring mixture to boiling over a medium heat. Stir constantly. Pour sauce over warm Brie. Serve with assorted crackers.



Meatball Hors D’Oeuvres

January 22, 2014

Glazed Meatballs

Meatball Hors D’Oeuvres

If you’re planning your Super Bowl menu you must serve these delicious meatballs.  They are easy to make and will be gone before kickoff.  The good news is that you can make them a day in advance. 


1 Pound Ground Beef

2 Egg Yolks

1/3 Cup Dry Bread Crumbs

1/3 Cup Parmesan Cheese

2 Tablespoons Chopped Parsley

3/4 Teaspoon Garlic Salt

3/4 Teaspoon Chili Powder

1/2 Teaspoon Oregano

1/4 Teaspoon Freshly Ground Pepper

2 Tablespoons Chopped Stuffed Olives

1/4 Cup Olive Oil

Tangy Barbecue Sauce

In a large-size bowl place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, chili powder, oregano, pepper, and olives. Mix well. Form mixture into 30 one inch balls. In a large-size skillet add olive oil and heat over a medium-high heat for 1 minute. Add meatballs and cook until well browned. Be careful not to crowd the skillet. Drain on paper towels. Warm Tangy Barbecue Sauce in a medium-size pan and pour over meatballs. Serve warm from a chafing dish.  Makes 30 meatballs.

Tangy Barbecue Sauce


1 1/4 Cups Brown Sugar

1 Cup Ketchup

1 Tablespoon Dry Mustard

2 Tablespoons Worcestershire Sauce

2 Tablespoons Vinegar

1 Cup Strong Coffee

1/2 Cup Finely Chopped Onion

1 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

In a heavy saucepan combine all ingredients. Mix well and cook over a medium heat for 10 minutes. Stir occasionally. Reduce heat and simmer for 30 minutes. Remove from heat and cool sauce. Store, covered, in the refrigerator until needed.  Makes 2 cups.


December 29, 2013



Every New Year’s Day my husband and I make sure to have delicious caviar to ring in the New Year. 

Caviar is the salted roe of the sturgeon, which is considered a great delicacy because of its rare flavor, though it is truly an acquired taste and not appreciated by everyone.  Most prized are the Russian varieties: the processed roe of the starlet from the Caspian Sea consists of a mass of black eggs each about the size of a pinhead.  Beluga and sevruga caviar are also highly prized.  Once abundant in the United States, caviar has begun to reappear with the return of sturgeon to the Hudson River. 

Caviar should be kept very cold (preferably on ice).  It is served either from its jar or from a small barrel placed on a folded napkin and is accompanied by crisp toast or brown bread and butter; or it may be sprinkled with lemon juice if desired.  Caviar may also be made into canapés, included in hors d’oeuvre, spread on croutes of fried bread or served in blinis (small Russian pancakes).

Where to purchase caviar:

If You’re In NYC:

Caviar Russe Boutique & Restaurant

538 Madison Avenue, 2nd Floor
between 54th & 55th Street

New York, NY 10022

Phone: (212) 980-5908
Fax (212) 980-5928

Toll-Free: 1 (800) NY CAVIAR (692-2842)



2245 Broadway (at 80th Street)

New York, NY 10024

Phone: (212) 787-2000

Fax: (212) 580-4477


Russ & Daughters

179 East Houston Street

New York, NY 10002

T (212) 475.4880 or (800) RUSS-229
F (212) 475.0345



The Seattle Caviar Company

2922 Eastlake Avenue

East Seattle, WA 98102

(206) 323-3005

Toll Free: (888) 323-3005


Just Caviar

Online Ordering

Toll-free at (888) 24-CAVIAR or (888) 242-2842


Caviar 1

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