Needed: transportable hors d'oeuvre
I'm attending a dinner party on Saturday exactly an hour away from where I live. There will be 6 adults. Any suggestions for one or two hors d'oeuvres that pack up and transports easily? FWIW I believe a pork roast is being served. I'd prefer not to do cheese and crudite. I've done bruschetta and a pear/fig and gorgonzola/goat with balsamic concoction before in all their permutations with this crowd. TIA!
Rice paper rolls with or without dipping sauce. I like to bring healthy appetizers when I can. Soften the rice paper circles in hot water, fill with rice noodles, salad veggies (I like red leaf lettuce, slivered red pepper and carrots for good looks), whatever, put a dab of sauce or dressing (sweet chili sauce is good), roll up with a half shrimp showing on the outside. You can also include in the stuffing any leftovers you have in the kitchen like cold chicken, black olives, left over pasta, etc. Slice diagonally and place decoratively on a plate. Cover with a damp towel and plastic wrap. There's no reason you can't give it a spanish twist with green salsa and sourcream for the sauce. Everyone oohs and aahs when they see them because they look so attractive.
I'm not as classy as my Janet (wow, those sound AWESOME!) or Aaron tonight-
I'm a huge fan of Quesadillias for these occaisions.
In the past I've made poached pear & brie, Goat cheese & pesto, Chorizo & Chihuahua cheese, Serrano & manchego, Roast duck, apple & fontina, mexican carnitas with jack/Cheddar,Smoked pheasant with apples and Jicama & cheddar, and tonight I made Pickled jalapeno, red onion & Cheddar/jack cheese
I buy a pack (or 2) of flour tortillias, toss all of the filler ingredients in a bowl, fill the tortillia, then fold each tortillia in half.
In a nonstick pan, I sear each quesadilla until golden (with just a little oil), the layer them on a sheet pan for transport. I usually heat them up in batches of 6 or so then cut them in halves or quarters- no muss no fuss.
The sauce/salsa possibilites are just endless.
I usually go for a mango/red onion salsa with the "Latin" themed ones, and use a Creme fresca or a rancharito for the others.
Lol...the things you've done were the first that came to mind.
Some other ideas:
Cheese puffs or gougeres can be made ahead and popped into a hot oven for 3 minutes to revive...still great.
Soup...keep in the soup pot with lid and reheat upon arrival. Serve in small handheld mugs/glasses. Have some spiced candied nuts in a bowl to complement.
Homemade pita chips with various dips...hummus, olive tapenade, sun-dried tomato spread.
Flat bread and spicy Indian chickpeas. You can either serve and let people take themselves, or cut the flatbread up and spoon on some of the chickpeas.
I have recipes for everything if something catches your fancy.
1 c. milk
1 stick unsalted butter
1 tsp. kosher salt
1/8 tsp. pepper
1 c. all-purp. flour
4 lg. eggs
1/2 c. grated gruyere
1/4 c. grated parmesan
1 egg beaten with 1 tbs. water, for egg wash
Heat ingredients through nutmeg in a saucepan, until scalded. Add flour all at once, stir vigorously until it comes together. Cook sitting over low heat for 2 minutes. Dump mixture into food processor, add all the eggs, and cheese and immediately pulse until incorporated, smooth and thick. Put mix in pastry bag with lg. plain tip. Pipe mounds 1 and 1/4 inch wide and 3/4 inch high onto baking sheet. Press down any tips with wet finger. bake for 15 minutes, unitl golden brown....When you reheat, do it in a 425 degree oven for 3 minutes or so.
Tapenade, 2 versions:
2c. pitted brined black olives (like kalamata)
3 garlic cloves
1 tbs. small capers, drained
1/3 c. evoo
1 1/2 c. brined green olive, pitted
1/2 c. flat-leaf parsley
1/4 c. slivered toasted almonds
2 tbs. fresh lemon juice
2/3 c evoo
For both, add all ingredients except oil to food processor and pulse until finely chopped. With motor running, drizzle in oil until paste forms.
Hope this all helps. Report back, and don't hesitate any other questions.
I put in my vote for the gourgeres. I made them for the first time last Saturday to bring to a dinner party. They were incredibly easy and came out so elegant. I used the recipe from Arthur Schwartz website. Also purchased excellent cheeses to use. I also brought some duck pate and some folks cut the puff in half and slipped in a slice of pate.
Bloody Mary Bites:
blanch cherry tomatoes, peel them, and place in enough vodka with Tabassco sauce to come half way up. Let them soak up that good stuff over night ( that's why they must be peeled ) serve with seasalt and cracked pepper on the side for dipping. With all the vodka, they won't spoil. They travel in "tupperware" and you can plate when you get there. If any are left, they are even better the second day of soaking.
Your bloody mary bites put me in the mood for raw oysters: they make a fantastically easy appetizer. All you need is a pint of oysters, a big platter, and some crushed or cracked ice. Put the ice on the platter and lay out the shucked oysters out on top. Serve with crackers, mignonette or cocktail sauce, lemon wedges, and tabasco. Put seafood or olive forks or cocktail picks on the side and people will dive right in.