I made these last weekend for some friends. They were pretty easy to make and came out great. I served them with prosecco, and they were a big hit - everyone loved them! Thank you.
I made these last night ..My friends didn't believe I made em .. they were stunned .. thanks so much .. =) cant wait to watch your other videos ,. keep em coming handsome !
Sweet! You could make a decoration with those thin strips you cut off. I like the rustic look too and I shall be trying these appetizer recipes. Thank you. PS, you're a genius for keeping your scarf out of the food. Love it!
Glad to see you are still posting. I just subbed. This coming Sunday I start going to a group gathering at church. It's a potluck and I doubt that I will ever want to cook for it, so something cold besides the usual hummus, guacamole, etc. This is a continuing affair so if you ever feel like giving suggestions in that area, I will always be interested.
Marc Perroquet That's a great suggestion! I have more webisodes coming this Fall that will give you some great ideas. In the meantime, I have two suggestions: 1. Check out my Summertime Picnic webisode for some room-temp, low-effort recipes (ua-cam.com/video/b4vsM9px_jE/v-deo.html), and 2. Buy a fresh baguette (or two) from your favorite bakery, slice up into thin pieces, and make a few simple compound butters (check out my blog post on that here: www.marcsievers.com/la-vie-piquant/2013/10/05/homemade-sweet-cream-butter), and let folks enjoy the French way of nibbling!
both super yummie, thanks!! (only objection if i may: the first charcuterie recipe would make a poor match with the delicate character of a champagne, unless vintage perhaps and brut sauvage). i will try both recipes - cannot wait to buy the pastry hahahahah greetings from amman, pal
Glad you enjoyed this one! Of course, the most important aspect of pairing is your own taste, and trying new things! Your suggestions sound perfectly lovely as well. Let me know what you think when you’ve made them, and what you paired with!
Hello! There really isn’t a recipe. I just use strawberry preserves, Stilton, and freshly cracked black pepper as the filling! Although-maybe I should film that version, too!
Please pronounce the lunch meat correctly. It's an Italian salami and it's pronounced Soap ra sada......not soup re setta. I know your not Italian but it does help to get the pronunciation correct!!!! These look delicious.....TFS
The idea is good but brother.... don’t ever cook with jewelry on you !!! I am disgusted by thinking all the bacteria held in your watch and bracelet and ring !!! Disgusting!!!!
These hors d'oeuves are absolutely wonderful! You rock!
Thank you Linran! I'm glad you enjoyed them so much! :)
I made these last weekend for some friends. They were pretty easy to make and came out great. I served them with prosecco, and they were a big hit - everyone loved them! Thank you.
So happy you gave these a try - I love how chic and simple they are! Bubbles makes everything better🍾
Your very easy to watch. You move quickly and I usually get bored and change the channel. This kept my interest. Can’t wait to try!
Oh that is so nice to hear! Let me know when you try the recipe! XOX
Love these both. Sweet and savory, just like me!!
I hope you have a chance to make them!
I made these last night ..My friends didn't believe I made em .. they were stunned .. thanks so much .. =) cant wait to watch your other videos ,. keep em coming handsome !
Thank you darling! I'm happy to share! Stay tuned, more is coming on September 29!
Love it. You are such a big help. So simple and easy... But with a WOW at the end.
The food looks delicious and you are adorable!
Hi and thanks for the great recipes and ideas, Best, Jen
jenflights Thanks Jen! Glad you've found my videos useful!
This is fantastic! Thanks.
Daniel glad to hear it! Let the entertaining begin!
You are amazing!
Sweet! You could make a decoration with those thin strips you cut off. I like the rustic look too and I shall be trying these appetizer recipes. Thank you. PS, you're a genius for keeping your scarf out of the food. Love it!
Thank you! ;) Let me know how they turn out for you!
Excellent use for Roquefort (which happens to be my favorite cheese). I'll be making these for my next party.
You make the world 🌎 a fun place!
Awe! Thank you! ❤️❤️❤️
I absolutely love your style!
Yum! Thanks!
Thank you that looks great!
OMG! You’re killing me! Tell Gail G where are my cookbooks from you to me from her? Am I horrible or what. Btw, you look like a baby in this ❤️
Thank you everyone for the encouraging comments! I have new webisodes coming just in time for NYE!
That was as entertaining as it was informative.
Thank you, Marc! Anything you'd like to see in my next post?
Glad to see you are still posting. I just subbed. This coming Sunday I start going to a group gathering at church. It's a potluck and I doubt that I will ever want to cook for it, so something cold besides the usual hummus, guacamole, etc. This is a continuing affair so if you ever feel like giving suggestions in that area, I will always be interested.
Marc Perroquet
That's a great suggestion! I have more webisodes coming this Fall that will give you some great ideas. In the meantime, I have two suggestions: 1. Check out my Summertime Picnic webisode for some room-temp, low-effort recipes (ua-cam.com/video/b4vsM9px_jE/v-deo.html), and 2. Buy a fresh baguette (or two) from your favorite bakery, slice up into thin pieces, and make a few simple compound butters (check out my blog post on that here: www.marcsievers.com/la-vie-piquant/2013/10/05/homemade-sweet-cream-butter), and let folks enjoy the French way of nibbling!
Skills AND personality? Amazing- no wonder you have a husband. I hope I can be this entertaining if I have a wife.
Nickolas, you're too kind! I'm sure you are fabulous just as you!
both super yummie, thanks!! (only objection if i may: the first charcuterie recipe would make a poor match with the delicate character of a champagne, unless vintage perhaps and brut sauvage). i will try both recipes - cannot wait to buy the pastry hahahahah
greetings from amman, pal
Glad you enjoyed this one! Of course, the most important aspect of pairing is your own taste, and trying new things! Your suggestions sound perfectly lovely as well. Let me know what you think when you’ve made them, and what you paired with!
I love you!
You're too sweet! Fab video on your channel! I love that living room vignette with the stacks of books on the shelves!
Marc J. Sievers oh, thank you!!! That means so much!!!!
Where is the strawberry and Stilton one?
Hello! There really isn’t a recipe. I just use strawberry preserves, Stilton, and freshly cracked black pepper as the filling! Although-maybe I should film that version, too!
Please pronounce the lunch meat correctly. It's an Italian salami and it's pronounced Soap ra sada......not soup re setta. I know your not Italian but it does help to get the pronunciation correct!!!! These look delicious.....TFS
Enjoy my recipe, Michelle!
He says the cheese does not smell good, and keep sniffing it. :p
The idea is good but brother.... don’t ever cook with jewelry on you !!! I am disgusted by thinking all the bacteria held in your watch and bracelet and ring !!! Disgusting!!!!
Love it. You are such a big help. So simple and easy... But with a WOW at the end.
Thank you Maya! I'm glad you found this helpful! I try to make it fun a chic, while being chic and having fun! :)