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Need ideas for Christmas day hor doerves!

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If we weren't doing a traditional feast of seven fishes Christmas Eve, I'd have shrimp cocktail or coconut shrimp or something. We're having two other families over, so would like to have a cocktail hour (or two) before dinner. Any ideas for great hot appetizers? Will probably also lay out some pate and cheese... Thanks!

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  1. A bubbling hot brandade goes over very well and would be in keeping with your fishes dinner. I made one last weekend and it was quickly devoured. Serve with thin baguette slices. The one I made was from the Saveur French cookbook and unlike most of the recipes you will fimd, it did not contain potatoes. Myhusband remarked that it tasted as if it did have potatoes in it though. Yummy stuff.

    2 Replies
    1. re: Candy

      Not a hot dish but becoming the big thing here in Los Angeles is the old deviled egg filled in a variety of fashions (such as chopped smoked salmon, or chopped pickles, or capers, or chopped smoked oysters). I've never met a party goer that didn't like the little hot dogs wrapped in pastry dough. And the one I like to do is buy a rack or more of spare ribs and have your butcher cut it crosswise in to thirds. Coat with your favorite BBQ sauce and bake in the oven, then cut in to indiviual serving pieces. What could be simpler?

      1. re: Hugh Lipton

        I did devilled eggs with smoked salmon "two ways" recently - Japanese/susi style with wasabi and topped with toasted sesame seeds, another batch with chopped capers and a little dijon and lemon juice. I didn't think that chopped smoked salmon was enough of an impact so I lined each egg white half with a piece of salmon, filled with yolk mixture and then topped with decorative strips of salmon... and oh, the caper version also had sprigs of dill on top. Yes I was quite pleased with myself ;)

    2. How about a crockpot with small meatballs and the tried and true chili sauce-mixed-with-cranberry-sauce-and-dijon-mustard-and-lemon-juice thing? Very easy and everyone loves it...some folks use the chili sauce & grape jelly recipe. If you need recipe, please say so...there are many variations of this. You can even (ahem!) BUY the frozen meatballs...Banquet does an okay job on their italian style ones.

      1. I'm making:

        Gougeres
        Gravlax w/ Mustard Sauce (not good w/ your menu prob.)
        Beggar's Purses w/ Filo Dough & a Leek & Roquefort stuffing
        Terrine of Duck Foie Gras

        Let me know if you're interested in the recipe for the Beggar's Purses - I'll post - you can make ahead and reheat. Same for the gougeres.

        4 Replies
        1. re: MMRuth

          If you don't mind, I'd like the recipe.

          Thanks.

          1. re: Keri T.

            The recipe was in grams, but I'll do a rough translation based on what I used today ...

            Filling:

            2 T butter
            2 leeks, white only, finely chopped
            1 baking potato, chopped in centimeter squares ( I don't bother to peel - just slice off the ends and sides so that I'm working w/ a rectangle)
            4 oz Crumbled roquefort cheese (it says to cut into same size as potatoes, but I just crumble)
            1 Pear, chopped in 1 centimeter cubes

            Melt the butter in a small sauce pan, add potatoes & leeks and saute at low flame for about 20 minutes, covered - keep watching b/c I don't think you want them to get brown - I stir a lot and sometimes add a little butter.

            Let cool, then add cheese, pear & salt & pepper to taste. I often make this a day ahead, but add the pear just before making the purses.

            Making the purses - not sure how familiar you are w/ phyllo dough - may skip the detailed points here but let me know if you need more - it dries out v. quickly. Follow instructions on the packet in terms of thawing, if there are two packets, keep one in the fridge while working w/ the other. The trick is to keep the unused stuff covered w/ Saran and a damp towel while you are working.

            Melt about 2/3 of unsalted butter.

            Take one sheet of dough, brush on butter, add another layer, repeat until you have four layers, and butter the top. Slice into about 6 cm squares - yield will depend on size of sheets. Put a dollop - maybe 1/2 tsp. or so in the middle of each and then lift up the corners and pinch them together, twisting a little bit. Refrigerate finished ones as you are working.

            You can either keep them refrigerated until you want to bake them, or bake ahead and reheat - I've done both and both work well.

            Bake for 15 - 20 minutes at 400 degrees until golden. I think it makes about 24.

            Enjoy!

          2. re: MMRuth

            Sounds great, and thanks for the offer of recipes. I probably should have mentioned that we don't want to do too much cheese--a couple of people don't eat it at all.

            1. re: NancyH

              Realized that I should have said 6 inch squares, not 6 cm - sorry! Ended up making them a bit smaller - maybe 4.5 inch squares, to be a little more bite sized.