Sweet Onion Lemon Butter Canapes Recipes

Steps:

• Heat the oil in a heavy large frying pan set over medium heat. Add the pancetta and saute until brown and crisp, about 8 minutes. Remove the pancetta from the pan and set aside to cool.
• Add the onions to the pan and cook until golden brown and lightly caramelized, 10 minutes. Add the garlic and 1/2 teaspoon of the salt and cook 2 minutes more. Set aside to cool slightly. In a large bowl, whisk together the gruyere, cream, Parmesan, lemon zest, eggs and the remaining 1/4 teaspoon salt.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water. Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup of the reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta, adding pasta water as needed, about 2 minutes (do not boil).
• Season the pasta with lots of pepper. Transfer the pasta to a large, wide serving bowl. Sprinkle with chives and serve.

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.

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.