O'douvres or appetizers ideas?!
Answers: having a party soon - wine and o'douvres I was wondering if anyone had any good ideas for what appetizers to make
Don't laugh until you try this
Keebler multi grain club crackers
the sharpest white chedder you can find
the crispest red apples you can get, the ones that are bright red!
use a cheese slicer to cut the cheese almost the same shape as the cracker, then slice the apple as thin as you can get it (we manage to almost get it see thru) and trim it to fit the cracker and cheese but make srue to leave a bit of the red peel on.
sometimes the apple slices look like a half a heart, you can shape em almost anyway you like. the combo of grain, salt, sweet and cheese has been a huge hit.
You can try it with other cheese and fruit, just try it this way first. the cheese has to be sharp and dry, the fruit hard and sweet. ymm ymmm
i really like spinach dip and crackers, maybe you could try that, its rather simple!
Chocolate Covered Strawberries
http://allrecipes.com/Recipes/Appetizers...
With wine, a dish with assorted domestic cheeses and crackers is a must. Also, why not try fresh sliced fruit, finger sandwiches, Cold Canapes for Cold Hor D'Oeuvres and for Hot you can try Mini Quiche, Rumaki, Flautitas, or Stuffed Mushrooms...
Antipasto
On an oval Platter
Some artichoke hearts in marinade
Pickled Cauliflower
Gardinere mix
IMarinated Eggplant and Mushrooms
fresh fennel carrots and pimientos tossed in balsamic n=vinegar and olive oil dressing inside cup made of Raddiccio
Various cheeses like aged provolone Mortadella, Prociutto
Over pieces of romaine lettuce
For additional touch Italian tuna Tuna drained of oil finely chopped onion and bit of garlic capers season with black and red pepper flakes serve inside halves of green pepper
Dried salami spread with cream cheese,then wrapped around a gherkin is good.Just chill and slice in half.Take extra large black olives and stuff them with cheeses and put a pretzel stick thru it, for easy eating.Flour tortilla spread with cream cheese and salmon mixed together,rolled tight.Chilled then sliced into pinwheels is very good.Use smoked salmon if possible..Hope this helps.
shrimp cocktail, baked brie with honey and almonds served with crackers.
hors' douvres are what you want... appetizers are served as a first course of a multi-course sit down meal.
I would make mini beef wellingtons, or franks en crute, Salmon mousse ir sun-dried tomato mousse on belgiun endive leaves, smoked salmon spoons, steak and asparagus wraps, vegetable crudite, sushi, shrimp cocktail. Thats what I can think of... off the cuff anyway.
chesese ball dip sandwich
I like to make appertizers that are easy and can be made in advance. They can be flavorful and rich.
A basic spinach bread dip is one that I always make. You can make this a few days ahead of time and let it sit in the fridge. Right before you are about to serve the bread bowl add about 3/4 c. of pine nuts that you have toasted lightly and a few diced scallions. It gives it some crunch and extra flavor.
This you can't make ahead of time, but it takes moments to prepare. Slice an English cuke (the one with the plastic wrap on it) spread a little alouette (or any herbed soft cheese) and top with a small slice of smoked salmon. It's so good and simple.
Another easy idea is stuffed mushrooms. This recipe can be made the night before. Get the stuffing mushrooms and put on a cookie pan. Stuff them with a little bleu cheese, then add about 1/4 of a date then top with more bleu cheese. You can put this in the fridge covered overnight. Right before you are about to serve sprinkle a little bit of bread crumbs or panko over the top. Bake in a 400 oven for about 7 - 10 minutes until the top is brown. They are so good. It's easier to quarter the dates with scissors than with a knife.
Another, that seems more difficult than it is is stuffed potatoes, and you can take this anywhere you like. Get the smallest red potatoes that you can. Then cut them in half and scoop out the middle with a mellon baller. You can save these or toss them. I generally sautee them up for a easy hash brown. Season them with olive oil, salt and pepper. Bake them on 350 for about 40 minutes, or until they are tender and golden brown. You can make these the night before. I suggest storing them in the fridge in a brown paper bag, it keeps the moisture out of them. The day of reheat and fill the centers. If you want to be fancy reheat and fill with creme fraiche and top with a little caviar. Oh goodness it's delish. You can also go more casual and put it a little cheese and top with crumbled cooked bacon and french's french fried onions.
The is a recipe that I saw on TV, that is so easy it's ridiculous, and it's so good. Get a box of frozen puff pastry and place it on a cookie sheet. Cover it with parm cheese. Not the crumbly kind, the shaved kind. Then slice length wise and just make sure they are slightly separated. Bake according to the directions on your box. They are so good, light and look great served out of a low vase or high narrow glass.
Of course a cheese and fruit platter. I would accent it with dishes of olives and some cured meats with crunchy bread. Also so crudite would be good. You might want to experiment with some interesting veggies as well.
Here's one idea
French Onion Crostini
baguette slices of bread topped with onions sauteed in butter and a bit of beef broth.
spoon the onion on each baguette slice and add provolone or mozz cheese ( small slice or shredded)
broil till cheese melts and serve
Easy and inexpensive to make
you could make these
Sauteed Pears
Ingredients:
Dole pineapple juice, honey, pears and pecans
Directions:
Core, peel and cut four pears in half. Microwave on high for two minutes then saute for half hour or until pears are translucent in appearance. Saute in two cans of dole pineapple juice and two tablespoons of honey. Sprinkle with finely chopped peacans
Stuffed Bread Spirals
Description:
An easy and tasty treaty for your guests.
Warm stuffed breads from the oven sliced into spirals.
Ingredients:
Any type of pizza dough that comes in a roll. Pillsbury, extra large works very well.
Slice pepporoni
genoa salami
ham
Shredded mixed cheese, preferably a Pizza or four cheese blend.
Fresh Basil and oregeno if available, or Italian seasoning.
Fresh chopped garlic, or the chopped garlic in a jar.
Poppy seed or sesame seeds.
3 egg whites.
Directions:
Roll the dough out on parchment paper into a 12 by 10 inch rectangle.Layer with meats, then cheese, alternating. When you are finished season with the fresh herbs and crushed garlic.
Roll the dough from left to right until you form a log.
flip the log over and cook with the seam down.
Take a pastry bush and lightly coat the roll with egg whites, then sprinkle with poppy or seasame seeds.
Bake at 375 for 30 to 40 minutes until golden brown.
Remove from the oven and let it stand for about 15 minutes. Slice the roll into slices about an inch thick. Serve warm on a pretty platter
Pesto and Pistachio Salmon
Description:
A wonderful treat for your guests. Simple and easy, but very impressive and well recieved .
Ingredients:
Salmon filet
Cushed pistachios about 2 cups. Crush to a fine grain.
Pesto sauce.
Contadina or Buttoni work well about a 4-ounce container
Lemon wedges
Directions:
Take a long Half of Salmon. Lay it skin side down on a sheet of parchment paper in a jellyroll pan.
Spread the pesto sauce over the length of the Salmon. Then take the crushed pistachio and do a fine layer on top of the pesto.
Bake at 400 for about 20-30 minutes until Salmon flakes.
Garnish with lemon wedges and serve on a pretty platter with crackers on the side.
Cheddar Ham Cups
Description:
A wonderful combination of hot ham and cheese. We have approx. 40 bus trips year year for a formal tea, this recipe always receives raves.
Ingredients:
2 cups finely shredded cheddar cheese
2 cups chopped ham
3/4 cup mayonaise
1/3 cup bacon bits
1 tube large refrigerated biscuits
Directions:
In a bowl, combine the cheese, ham, mayonaise, bacon. Cut each biscuit into 6 small pieces, Form into the bottom and side of a small greased
muffin tin. Fill each with about a teaspoon of mixture. Bake at 400 degrees for 9-11 minutes. Let stand several minutes before serving. Serve warm
Hors D'oeuvres / Appetizers
Quesadillas
Mini Meatballs
Finger sandwiches
Antipasto platter
Chicken wings with bleu cheese dressing
Mini Meat Pies (These may be too casual for your affair, but save the recipe for another time because they are delicious)
DOUGH:
1 pkg dry yeast
1/4 cup warm water
3-1/2 cups flour
1/2 tsp salt
1 egg lightly beaten
1 cup warm milk
2 tbsps melted butter
FILLING:
1 tbsp olive oil
1 lg onion finely chopped
3 cloves garlic minced
4 tbsps green pepper minced
1 lb ground beef
salt
pepper
3 tbsps tomato paste
1/2 cup water
1-1/2 tbsps dry red wine
1/4 tsp chili pepper flakes
oil for frying
Dissolve yeast in warm water. mix together in a bowl the flour and salt. add egg, then stir in warm milk, butter and yeast mixture. Turn onto working surface and knead for a few minutes, just until dough is smooth and no longer sticky, adding more flour as necessary.
Place dough in a bowl greased with oil, turning to coat with the oil. cover with a towel and leave in a warm spot until doubled in bulk, about 1-1/2 hours.
Meanwhile prepare the filling. Heat olive oil in a large skillet and saute onion, garlic and green pepper until green pepper is tender. add meat and cook over high flame until it begins to brown. Season with salt and pepper. Add tomato paste, water, wine and pepper flakes. Cover and cook 10 minutes.
Divide dough into 32 1-1/2" balls. Roll each into a 3" circle. Place 1 tbsp on filling in the center of each circle, pull up the sides and pinch to seal. They will look like stuff half circles.
Heat the frying oil, at least 1" deep, in a skillet. Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are golden. drain
Asparagus Wrapped in Prosciutto
2 lbs. fresh asparagus
marscapone cheese
1/4 lb. prosciutto ham, thinly sliced
Snap off tough ends of the asparagus. Boil spears for 4 minutes in salted water; drain and place in a bowl of ice water, to stop cooking. Cut prosciutto in half the short way, so that you end up with a stack of approximately 5-inch long slices. Spread marscapone cheese on a slice of prosciutto, and place 3 spears of asparagus on one end and roll up. Repeat with remaining ingredients. Place the rolls about 3—4 inches under the broiler for about 2 minutes, until prosciutto crisps and asparagus tips brown slightly. Number of servings depends on number and thickness of the asparagus spears.
GlenArbor’sFunistradarestaurant.
MUSHROOM APPETIZERS
4 ounces fresh mushrooms, finely chopped
1/4 cup butter or margarine, softened, divided
1 jar (5 ounces) sharp American cheese spread
1-1/2 teaspoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
6 English muffins, split
In a small skillet, saute mushrooms in 1 tablespoon butter; drain and cool. In a bowl, combine the cheese spread, mayonnaise, seasoned salt, Italian seasoning, garlic salt, mushroom mixture and remaining butter. Spread onto cut side of each muffin; cut each into eight wedges. Place on a baking sheet. Broil 4 in. from the heat for 4 minutes or until golden brown. Refrigerate any leftovers. Makes 4 dozen.
