Cocktails at Six

The invitations have been sent and the responses are in.

It's summer and a light seafood menu is in order.

Shopped at N. S. Merill & Company today and found the most unique accessories for my seafood party.

The Ocean Collection by Michael Aram is perfect.  We will start with a toast poured from the Ocean Coral Vodka Service/Ice Bucket

The Ocean Coral Nut Dish, also from the Ocean Collection by Michael Aram, is the perfect nut bowl for holding the roasted nuts. 

I'm going to put a mix of shrimp and crab claws in the Ocean Mussel Bowl.  For passing out my canapes, I will use the Ocean Coral Glass Platter.

This party should sparkle with fun, good food and perfect accessories purchased at N. S. Merill & Company.

All of these are available at or call us at 866-479-7588.

 Hope you enjoy your evening as well.


Salmon Caviar Canapés

12 ounces cream cheese, room temperature

2 tablespoons snipped fresh chives

1 tablespoon prepared horseradish

Salt and pepper to taste

1 loaf thinly sliced white bread

6 ounces red salmon caviar

Fresh parsley sprigs

1.  Beat the cream cheese with an electric mixer until light and fluffy.  Beat in the chives, horseradish and salt and pepper to taste until blended.  Refrigerate until firm.

2.  Preheat oven to 325 degrees F

3.  Cut sixty triangle shapes from the bread slices.  Place in a single layer on baking sheets and bake until lightly toasted.  Turn and toast the second side.

4.  Spread each toast triangle with a thin layer of the cream cheese.  Place ½ teaspoon of the salmon caviar on the top center of each triangle.  Garnish with a parsley sprig.


60 hors d’ oeuvres


I have had this recipe for a long time and it has always been a favorite of everyone—do serve it with a well chilled white wine.




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