K'Tesh's Klingon Recipe Pages: Appetizers and Hors d'oeuvres
K'Tesh's Klingon Recipe Pages



Appetizers, or Hors d'oeuvres, are hard to come by in the world of Star Trek, but with patience, and careful study, I have found a few. Some are Official, According to the book "Star Trek: The Next Generation Companion" (revised addition), the others are speculation


Fire Skin (qul Dir): This dish is made by soaking pieces of animal skin, from whatever kind of animal is available, in a strong liquor, then removing them from the solution and setting them afire just before serving. This dish is eaten quickly, while the pieces are still burning. ("STAR TREK KLINGON for the Galactic Traveler" [ST: Book])

I only use skin from a wild hunted targ, but my specific recipe is my own, and I will take it to Sto-Vo-Kor.

Seize The Fire!


Klingon Klams: In "A Matter Of Honor" [TNG] as the camera pans across Riker's table, a small bowl of dark brown clams are seen.

I am certain that the clams were small mahogany clams, and were either live, or cooked and glued closed. (cooked clams open their shells). You could serve steamed clams, but before serving, weaken the joint (to force the clam shell to close) by carefully cutting the ligament.

Klingon Klams


Live mahogany clams
1/3 cup salt
butter or margarine
lemon juice
corn starch (optional)


Scrub live clams under cold running water. In a large pot combine 4 quarts of water to 1/3 cup salt. Add clams and soak for 15 minutes. Drain and rinse. Discard water. Repeat twice. If the clams were caught by you, you may want to add corn starch to the water. This allows the fresh clams to filter their normal diet out of their systems, and (according to some) adds flavor.

After rinsing the clams for the last time. Add fresh water to the pot, and bring to a boil. Place clams in a steamer basket. Steam, covered, 5 to 7 minutes or until the clams open and are thouroughly cooked. Discard any that do not open. Serve with melted butter or margarine and lemon.


Bularian Canapés: Seen in the episode "Journey's End" [TNG], after the opening credits, we get a quick look at them as the show fades in from the commercials. Watch carefully, Admiral Nechayev did not eat any of them, nor the sandwiches.

Here is the direct quote from "Star Trek: The Next Generation Companion" (revised addition), "Bularian Canapés, for the record, are actually just odd crackers with Cheez-Whiz and olives."

I'm inclined to use the new Triscuit Thin Crips, (they are triangular) add the Cheez-Whiz, and sprinkle with bits of olives. The Canapés were displayed on what appeared to be a pizza tray sitting on a larger pizza tray. Serve with Watercress Sandwiches and Earl Grey Tea.


Mushroom Cheese Canapés: Among one of the items that the food processor unit can replicate aboard old Constitution class starships. ("Mr. Scott's Guide to the Enterprise")

Mushroom Cheese Canapés


3 Tbs. butter
1 shallot, peeled and minced
1/2 lb. mushrooms
1 Tbs. lemon juice
1 1/2 cup Gruyère cheese, grated
1 egg, beaten
1/2 cup heavy cream
Salt and white pepper
12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds


Heat butter in medium skillet. Add shallot and cook over low heat for 5 minutes, and add mushrooms. Cook until mushrooms become tender (about 20 minutes), and stir in lemon juice and salt and pepper; set aside. Then, combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly greased baking sheet. Drop a dollop of the mushroom mixture onto each bread slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until cheese mixture browns slightly. Serve warm.

Serves 8


Cardaway leaves, stuffed: A speciality of Neelix. ("The Cloud" [VGR])

Stuffed Cardaway leaves


Grape leaves
4 medium onions, chopped
1 cup uncooked rice
1 cup parsley, minced
1 cup water
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup tomato sauce
2 tsp. salt
3/4 tsp. allspice
1/2 tsp. pepper


Sauté onions in the oil until browned. Add rice and cook on a low heat for 20 minutes (covered), stirring occasionally. Add all other ingredients (except for the grape leaves) and cook for 5 minutes. When it has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up, as for a burrito. The filling should be totally enclosed.

Next, line a large pot with grape leaves and arrange the stuffed grape leaves in the pot. Put a plate on top to keep them from floating up, and cover with water. Simmer for about 1 hour.

Serve hot (with or without yogurt) or as a cold appetizer.


Cajun-Style Tube Grubs: A new addition to the menu at Sisko's Creole Kitchen, inspired by Starfleets first Ferengi cadet. ("Homefront" [DS9])

Cajun-Style Tube Grubs


1 cup live mealworms
1 clove garlic, minced
2 Tbs. butter
paprika, to taste
salt, to taste
tabasco sauce, to taste


Place one cup of fresh, live mealworms into a large, clean and airy container with a pinch of oatmeal for food. After one day, freeze.

Wash frozen mealworms in water, spread on cookie sheet, and roast in the oven at lowest setting until crisp.

Prepare butter sauce by adding salt, garlic, paprika, tabasco sauce to melted butter. Sprinkle mealworms with sauce and serve.


Deviled Eggs: Mentioned as a distraction to Paris and Kim, while they investigated the barn on the Caretaker's array, I believe these were also seen at Guinan's literary party, on the Hors d'oeuvres tray next to the punch. ("The Caretaker" [VGR] "Time's Arrow, Part I" [TNG])

Deviled Eggs


6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1 teaspoon vinegar
Optional, paprika or parsley sprigs


Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl: mash with a fork, add mayonnaise, mustard, and vinegar: mix well. Season with salt and pepper if desired. Stuff egg white halves with yolk mixture. Garnish with paprika or parsley, if desired

Makes 12 servings
Recipe from "Better Homes and Gardens NEW COOK BOOK"


Deviled Crab: One of the many items that the food processor unit can replicate onboard old Constitution class starships. ("Mr. Scott's Guide to the Enterprise")

Deviled Crab


1 lb. fresh crabmeat
2 ribs celery, finely chopped
2 eggs
1 medium onion, finely chopped
1 bell pepper, finely chopped
3/4 cup corn bread crumbs
3/4 cup white bread crumbs
1/3 cup mayonnaise
2 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 Tbs. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
Dash of Tabasco


Combine crabmeat, bread crumbs, onion, pepper, and celery in large bowl. Beat together remaining ingredients until smooth. Mix well with crab mixture. Pack into a shallow baking dish-a quiche dish is perfect. Bake at 350F until hot, about 30 minutes.

You may use all white bread crumbs if you prefer not to use corn bread crumbs.

Serves 6 to 8.



Ongilin Caviar: While de-evolving into an amphibian, and craving something salty counselor Troi had a double order for lunch. ("Genesis" [TNG])



Oskoid: A Betazoid delicacy , and one of Lwaxana Troi's picnic items. It has the unique property of self warming from its sap. ("Ménage à Troi" [TNG])

This plant would best be replicated by using "cale", which is occasionally used as a garnish.


Oysters on the Half Shell: As Guinan well knows, The Oyster must have taken at least 15 million years just to get right, by Mark Twain's judgment. ("Time's Arrow, Part I" [TNG])

Oysters on the Half Shell


24 Shucked Oysters
2 Cups Water
1/2 teaspoon salt
Black Pepper


Scrub live oysters under cold running water. For easier shucking , chill them before opening. Shuck, reserving the bottom shells.

Simmer oysters, uncovered, in the water and salt about 5 minutes, or till oysters are plump and opaque. Drain and Chill, serve with lemon and black pepper.

Recipe from "Better Homes and Gardens NEW COOK BOOK"


Oysters Rockefeller: If you're being set up with the female of your dreams by a hologram, start with the Oysters Rockefeller, move on to Caesar Salad, follow it with some Chateaubriand, and finish it with Cherries Jubilee, wash it down with some Dom Perignon "55", OR you can just dance to some 400 year old songs. ("His Way" [DS9])

Oysters Rockefeller


2 cups chopped fresh spinach
1/4 cup finely chopped onion
24 oysters in shells
3 Tbs margarine or butter, melted
2 Tbs snipped parsley
1 clove garlic, minced
Several drops bottled hot pepper sauce
1/4 cup fine dry seasoned bread crumbs
Rock salt


In a saucepan cook spinach and onion in a small amount of boiling water for 2 to 3 minutes or till tender. Drain; press out excess moisture.

Thoroughly wash oysters. Open shells with an oyster knife or other blunt-tipped knife. Remove oysters and dry. Discard flat top shells; wash deep bottom shells. Place each oyster in a shell.

Combine spinach mixture, 2 Tbs of margarine, parsley, garlic, hot sauce, and dash pepper. Spoon 1 teaspoon atop each oyster.

Toss together crumbs and remaining margarine. Sprinkle over spinach-topped oysters.

Line a shallow baking pan with rock salt to about 1/2-inch depth. (Or, use crumpled foil to keep shells from tipping.) Arrange oysters atop. Bake in a 425F oven 10 to 12 minutes or till edges of oysters begin to curl.

Makes 8 servings.


Watercress Sandwiches: Also Seen in "Journey's End", Riker lists this as one of the different items being served.

I'm just guessing here, white bread, with crust removed, divided into quarters (triangular) with watercress filling, maybe some Mayo or other dressing. Served on a rectangular serving tray. Serve with Bularian Canapés and Earl Grey Tea.


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listed recipes

Fire Skin
Klingon Klams
Bularian Canapés

Mushroom-Cheese Canapés

Cardaway leaves, stuffed
Cajun-Style Tube Grubs
Deviled Eggs
Deviled Crab
Ongilin Caviar
Oysters on the Half Shell
Oysters Rockefeller
Watercress Sandwiches

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