Beauty and the Beast: Hors d’oeuvres with the Grey Stuff

Beauty and the Beast Hors d’oeuvres with The Grey Stuff recipe

Hot hors d’oeuvres
Why, we only live to serve
Try the grey stuff, it’s delicious
Don’t believe me? Ask the dishes
They can sing
They can dance
After all, Miss, this is France
And a dinner here is never second best
Go on, unfold your menu
Take a glance and then you’ll
Be our guest
Oui, our guest
Be our guest

BEAUTY AND THE BEAST

When I first saw Beauty and the Beast as a child I remember thinking the grey stuff was actually savory, not sweet like it’s typically being served at the parks now.  In this post, I recreated Lumiere’s hors d’oeuvre platter during the Be Our Guest scene.

If you’re planning on recreating this platter, feel free to adjust to your taste or with what you find more accurate.  The grey stuff is actually pate but I had to use a bit more imagination with the rest of the items.  It took quite some time to figure out what I would recreate from that pink blob on the bottom of image or that brown blob wrapped with pastry.  Please enjoy.

Beauty and the Beast Hors d’oeuvres with The Grey Stuff recipe

Beauty and the Beast Hors d’oeuvres with The Grey Stuff recipe

Beauty and the Beast: Hors d'oeuvres with the Grey Stuff

Beauty and the Beast: Hors d'oeuvres with the Grey Stuff recipe inspired by the Disney movie, Beauty and the Beast starring Emma Watson and Dan Stevens.

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Servings 4 servings

Ingredients

  

Prosciutto and Fig Jam Sandwich

• 1 tbsp unsalted butter
• 2 slices white bread
• 8 slices prosciutto
• 2 tbsp fig spread
• arugula optional

Smoked Salmon and Blinis

• 1 tbsp unsalted butter
• 4-6 slices smoked salmon
• 1/4 cup creme fraiche
• blinis Find recipe link in the notes below
• fresh dill optional

Salami and Provolone Sandwich

• 8 slices salami
• 4 slices provolone cheese
• 2 slices white bread
• 4 olives

Puff Pastry Wrapped Sausage

• 8 mini sausages or hot dogs
• 1 sheet puff pastry cut into 4" long triangles

Puff Pastry Wrapped Shrimp

• 8 pieces raw jumbo shrimp
• 1 sheet puff pastry cut into 4" long triangles
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 tsp chili powder
• pinch cayenne
• 1/4 tsp cumin
• 1/4 tsp garlic powder

Pate on Toast

• 4 tbsp unsalted butter
• 1 shallot minced
• 1/2 pound chicken liver trimmed
• 1 sprig thyme stalk removed
• 1/4 cup port wine
• 2 tbsp heavy cream
• 2 tbsp unsalted butter
• 4 slices white bread punch out small bitesize circles

Beet Salad with Goat Cheese

• 1 large beet
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1 tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste

Salami Wrapped Piave Cheese

• 8 slices salami
• 4 oz piave cheese cut into 1/2" squares
• fire roasted red bell pepper as needed

Instructions

 

Prosciutto and Fig Jam Sandwich

• Trim the crust off the slices of bread and cut each slice into four squares. Set aside. Heat a pan over medium heat with the butter. Once melted, toast the bread on each side until lightly golden brown. I did not toast the bread in the photo to stay true to the scene but it's so much better lightly toasted!
• Spread the fig jam on the bread and top with the prosciutto. Hold the sandwich together with a toothpick.

Smoked Salmon and Blinis

• Find the recipe for blinis in the recipe notes below.
• While the blinis are still warm, top each with creme fraiche and a slice of smoked salmon. Garnish with dill.

Salami and Provolone Sandwich

• Trim the crust off the slices of bread and cut each slice into four squares. Set aside. Heat a pan over medium heat with the butter. Once melted, toast the bread on each side until lightly golden brown.
• Sandwich each piece of toast with a slice of provolone and salami. Top with an olive and hold it together with a toothpick.

Puff Pastry Wrapped Sausage

• Preheat the oven o 400F. Line a baking pan with a piece of parchment and set aside. Dry the sausages with a paper towel and set aside.
• Place the puff pastry on a lightly floured surface. Cut out 1/2 inch wide strips then cut it down to 4" long rectangles. Trim the edges to create a triangle. Wrap the sausages and then place them seam side down on the baking tray. Bake at 400F for 15 minutes or until golden brown.

Puff Pastry Wrapped Shrimp

• Preheat the oven to 425F. Line a baking sheet with parchment and set aside.
• Pat the shrimp dry on a paper towel. Toss the shrimp in the seasoning and set aside. Place the puff pastry on a lightly floured surface. Cut out 1/2" strips and wrap the shrimp from one end to another with it slightly overlapping each other. Place the wrapped shrimp on the prepared baking sheet and bake for 15 minutes or until golden brown.

Pate on Toast

• In a saute pan over medium heat, melt 2 tbsp of the butter and add the shallots. Cook for 3 minutes. Add the liver, thyme, and port wine. Cook for 5 minutes on high heat.
• Transfer the livers to the food processor with the cream and rest of the butter. Blend until smooth. Transfer the mixture to a glass jar or bowl. Cover with plastic wrap and refrigerate until firm.
• Heat a pan over medium heat with the second amount of butter. Once melted, toast the bread on both sizes until lightly golden brown. To make the pate look like how it did in the scene, put the pate in a piping bag and pipe it onto the toasted pieces of bread.

Beet Salad with Goat Cheese

• Place the beet in a pot of water over medium high heat. Bring to a boil and cook until a knife is easily inserted. Drain and let it cool until to handle. At this point, the skin should be easily removed by a rubbing motion. Dice the beet in 1/2" size squares.
• In a bowl, mix together the oil, lemon, dijon mustard, and honey. Toss the beets in the dressing and season with salt and pepper to taste. Crumble the goat cheese on each cracker and top with the beets.

Salami Wrapped Piave Cheese

• Place the cheese in the enter of each salami. Wrap the salami and top with two slices of red bell pepper. Keep it together with a toothpick.

Notes

Find the recipe for blinis in this post.