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Any suggestions for Holiday Party Hot Hors D’oeuvres and Veggie Dishes?

JMF Nov 18, 2006 08:17 PM

I am having a holiday party for around a 15+ folks the saturday after Thanksgiving. It's an all day and night party. I want it to be simple and easy for me since I will be doing some crazy cooking earlier in the week. I want to be able to actually sit and hang out with my friends for a change.

I am setting out a spread of stuff to nibble on all day and night. I need a few hot hors d'oeuvres that I can easily and quickly prepare ahead the day before and then just throw in the oven to heat and serve. Also a veggie dish that can be prepared earlier that day and left out at room temp that will go good with a sweet and spicy glazed ham. Thanks in advance -JMF-

So far my menu is:

Cold Foods-
Prosciutto
Mozzarella
Soppresatta
Parmesan
Roasted sweet peppers in oil
Olives
Hot peppers stuffed with provolone and prosciutto
Shrimp cocktail with several sauces
Pickled asparagus and other veggies
Assorted dipping oils and balsamic vinegars
Assorted cheeses
Assorted breads
Crackers

Glazed roast ham (Lemon/lime marmalade, hot peppadew, mustard, bourbon glaze)

Salads
potato
mixed greens

Warm Foods-
Roasted root veggie soup
Veggie Dishes?

Deserts-
Assorted pies
Cranberry / Apricot / Apple crisp or cobbler
Whipped cream with vanilla

Drinks-
Whipped cream eggnog
Hot mulled cider
Hot mulled wine
Assorted liqueurs
Aged rum
Beer- Fuller’s, Erdinger, etc.
Assorted Wines

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    empecot RE: JMF Nov 18, 2006 10:13 PM

    My favorite hot hors d'oeuvre is Bacon Wrapped Stuffed Dates.

    Basically, you slit the date lengthwise, take out the pit and replace it with a whole almond then stuff it with some goat cheese. Wrap the whole thing up with half a piece of raw bacon and secure it with toothpick. Bake at 400 degrees until the bacon is crisp and sizzly.
    If you really want to make it festive, slice the bottom of a pineapple off so that it stands firm on a platter then stick all the toothpick-ed dates all over the pineapple.

    A crowd favorite every time.

    1. chowser RE: JMF Nov 18, 2006 10:22 PM

      Are you sure you have enough food? You might want to add a few more dishes...;-) Honestly, it looks like you have such an abundance of food and it's all really well rounded. If you're looking for a vegetable, maybe a stuffed endive type, or snap pea? With the ham, I think brussel sprouts would be really good, too. There have been quite a few thread about them if you check. It all sounds delicious! I want to come to your house!

      1. mcel215 RE: JMF Nov 18, 2006 10:36 PM

        Here is a nice vegetable dish, that can hold up. And there is enough to feed a crowd. Not to mention is it so easy and delicious.

        Spinach Gratin - Inspired by Ina Garten:


        4 tablespoons (1/2 stick) unsalted butter
        4 cups chopped yellow onions (2 large)
        1/4 cup flour
        1/4 teaspoon grated nutmeg
        1 cup heavy cream
        2 cups milk
        3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages, drained)
        1 cup freshly grated Parmesan cheese
        1 tablespoon kosher salt
        1/2 teaspoon freshly ground black pepper
        1/2 cup grated Gruyere cheese

        Preheat the oven to 425 degrees F.
        Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

        Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

        1. Terrie H. RE: JMF Nov 18, 2006 11:01 PM

          One of my favorites for this situation is a green bean and roasted cherry tomato salad, which is very easy to put together and can sit at room temperature for a long time. Cook the green beans until barely tender. Cut cherry or grape tomatoes in half and line up on a cookie sheet, cut side up. Sprinkle with a miniscule amount of sugar to help with quick caramelization, and a little salt and pepper. Roast at about 400F until the moisture has started to leave the tomatoes and there are bits of brown on some of the edges. Allow everything to cool and refigerate. Dress with your favorite garlic and herb viniagrette recipe just before putting it out. For variations, add some slivered red onion, toasted pine nuts or almonds, bits of cooked pancetta or bacon, and it is also great with canned white beans added.

          Leftovers are great for lunch with a can of tuna mixed in.

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