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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Canapes With Lemon-herb Glaze

Date Added: January 04, 2014


1 Unit Pumpernickel Bread 1 Unit Pumpernickel bread with cream cheese and sliced smoked salmon
1 Unit Butter 1 Unit Buttered salty rye with sliced egg and caviar
1 Unit Radish 1 Unit Salty rye with horseradish chili sauce
1 Cups Water Cups Water reserved from cooking
1/8 Teaspoon Peppercorns 1/8 Teaspoon Peppercorns coarsely cracked
1/2 Unit Bay Leaf 1/2 Unit Bay leaf ; small
1/2 Teaspoon Dried Dill 1/2 Teaspoon Dried dill
1 Package Gelatin 1 Package (3-oz) lemon-flavored gelatin
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
1 Dash Cayenne Pepper 1 Dash Cayenne pepper (up to 4)
3 Tablespoons Vinegar 3 Tablespoons Vinegar (I use lemon juice)
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1. Place on a rack and top each canape with 2 to 3 tablespoons Lemon-Herb Glaze.

2. Lemon-Herb Glaze: Bring water to simmer; add pepper corns, bay leaf, and dried dill.

3. Cover, and simmer for about 10 minutes. Strain.

4. Dissolve gelatin, salt, and cayenne in the hot liquid.

5. Add vinegar. Chill until slightly thickened.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Sulfites, Hot Pepper, Vinegar allergies.
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