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
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.
Live mahogany clams
1/3 cup salt
butter or margarine
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.
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.
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.
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
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.
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"
1 lb. fresh crabmeat
2 ribs celery, finely chopped
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.
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
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.
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.