Visit our Sale section for savings up to 50% off..........Three delicious brands, one easy checkout! ×

Hors d'oeuvres Collections

Handmade from scratch with inventive ingredients and wrapped in delicate pastry. Easy to prepare - straight from freezer to oven, so you'll always be ready for any number of guests.


Provence Collection: Includes 36 Hors d'oeuvres.- 12 each of Swiss & Bacon Cups, Shrimp Tortillas and Wild Mushroom with Roquefort Triangles.


Napa Collection: Includes 36 Hors d'oeuvres- 12 each of Lobster Cobbler Tarts, Cranberry Walnut Brie Purses, and Gorgonzola, Fig & Caramelized Onion Profiteroles.


Grand Collection Includes both the Napa and Provence Collections, a total of 72 Hors d'oeuvres.

In Stock

Product Name Price Quantity
Provence Hors d'oeuvres Collection Item #: DPN12
$69.95
Napa Hors d'oeuvres Collection Item #: DNC12
$69.95
Grand Collection Item #: ALD72
$119.95
Add to wishlist
Preparation
Provence Hors d'oeuvres Collection (DPN12): Swiss Bacon Cup: Best cooked for thawed. Preheat oven and bake at 350F for approximately 15-20 minutes. Shrimp Tortilla: Best cooked from frozen. Preheat oven and bake at 350F for approximately 15-20 minutes. Wild Mushroom Triangles: Best cooked from frozen. Preheat and bake at 400F for approximately 15-18 minutes. Do not microwave.

Napa Hors d'oeuvres Collection (DNC12): Remove product from plastic tray and wrap. Place on a baking sheet. Lobster Cobbler is par coked and must be fully cooked prior to serving. Best if cooked from thawed. Preheat oven to 350F and bake for approximately 15-20 minutes. Cranberry Walnut Filo Purses: For best results cook from frozen. Preheat and bake at 400F for approximately 15-18 minutes (light golden brown in color). Profiteroles: Preheat oven to 325F and bake for approximately 12-16 minutes. Do not microwave.

For all meat and seafood product internal temperature must reach 165F measured by a thermometer. Thaw under refrigeration.

Ingredients

Provence Collection: Smoked Swiss and Bacon Cups--Pastry dough: enriched unbromated unbleached wheat flour, USDA grade AA butter, water, margarine, salt. Filling: smoked Swiss cheese, onions, cream, olive oil, eggs, ricotta cheese, bacon bits, fresh parsley, USDA grade AA butter, black pepper, sugar. Lobster Shrimp Tortillas--Lemon Cilantro Tortilla: white flour, water, corn oil, cilantro, lemon, baking powder, salt. Filling: shrimp, smoked Gouda cheese, scallions, sour cream, garlic, canola oil, Jalapeno peppers, Grade AA butter, margarine, spices, salt. Wild Mushrooms with Roquefort Triangles--Phyllo Pastry: enriched unbromated unbleached wheat flour, water, cornstarch, soybean oil, salt, sodium proprionate, potassium sorbate, citric acid. Filling: wild mushrooms, walnuts, cream cheese, Roquefort cheese, Danish blue cheese, Blue d'Auvergne, USDA grade AA butter, eggs, herbs, salt, black pepper.

Napa Collection: Lobster Cobbler: Pastry Shell-Unbleached Flour, Grade AA Butter, Margarine, Water, Salt. Filling-Lobster, Onion, Cream, Milk, Eggs, Unbleached Flour, Wine, Garlic, Fresh Basil, Grade AA Butter, Brandy, Curry Paste, Salt, Spices. Cranberry Walnut: Pastry Shell-Unbleached Flour, Margarine, Water, Salt, Lemon Juice. Filling-Stilton Cheese, Cream Cheese, Dried Cranberries, Bleu D'Aubergne, Eggs. Fig & Carmalized Onion: Pastry Shell-Enriched Wheat Flour, Water, Cornstarch, Soybean Oil, Salt. Filling-Goat Cheese, Mission Figs, Mascarpone Cheese, Cream Cheese, Eggs, Brandy, Dried Herbs, Spices, Cayenne Pepper,Orange Zest.

Grand Collection: Smoked Swiss and Bacon Cups--Pastry dough: enriched unbromated unbleached wheat flour, USDA grade AA butter, water, margarine, salt. Filling: smoked Swiss cheese, onions, cream, olive oil, eggs, ricotta cheese, bacon bits, fresh parsley, USDA grade AA butter, black pepper, sugar. Lobster Shrimp Tortillas--Lemon Cilantro Tortilla: white flour, water, corn oil, cilantro, lemon, baking powder, salt. Filling: shrimp, smoked Gouda cheese, scallions, sour cream, garlic, canola oil, Jalapeno peppers, Grade AA butter, margarine, spices, salt. Wild Mushrooms with Roquefort Triangles--Phyllo Pastry: enriched unbromated unbleached wheat flour, water, cornstarch, soybean oil, salt, sodium proprionate, potassium sorbate, citric acid. Filling: wild mushrooms, walnuts, cream cheese, Roquefort cheese, Danish blue cheese, Blue d'Auvergne, USDA grade AA butter, eggs, herbs, salt, black pepper. Lobster Cobbler- Pastry Shell- Unbleached Flour, Grade Aa Butter, Margarine, Water, Salt. Filling- Lobster, Onion, Cream, Milk, Eggs, Unbleached Flour, Wine, Garlic, Fresh Basil, Grade Aa Butter, Brandy, Curry Paste, Salt, Spices. Cranberry Walnut- Pastry Shell- Unbleached Flour, Margarine, Water, Salt, Lemon Juice. Filling- Stilton Cheese, Cream Cheese, Dreid Cranberries, Bleu D'auvergne, Eggs. Fig & Caramelized Onion- Pastry Shell- Enriched Wheat Flour, Water, Cornstarch, Soybean Oil, Salt. Filling- Goat Cheese, Mission Figs, Mascarpone Cheese, Cream Cheese, Eggs, Brandy, Dreid Herbs, Spices, Cayenne Pepper, Orange Zest.