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wine, cheese, and what else?

cucuzza Nov 30, 2006 08:55 PM

I'm planning a lite, snack-type nosh for six people early in the evening before attending the theater (dinner at a 5-star restaurant will follow the performance).

I want to do wine and cheese but am tired of the usual fruit and nut go-withs. Anyone have ideas for something tasty, but not terribly filling, to go along with the w & c?

As usual, any and all replies will be sincerely appreciated. TIA

  1. onefineleo Nov 30, 2006 09:03 PM

    i've been srving a mixture of olives, warmed either in a pretty soup bowl in the microwave, or heated in a tiny skillet. The warming makes a big difference on the sexy scale.

    6 Replies
    1. re: onefineleo
      Candy Nov 30, 2006 09:05 PM

      Have you ever had breaded and deep fried olives? Yum!

      1. re: Candy
        Katie Nell Nov 30, 2006 09:11 PM

        I always thought these deep fried olives looked good: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30622,00.html?rsrc=search and while I'm at it, I've always wanted to try these crispy white beans: http://www.foodnetwork.com/food/recip...

        1. re: Katie Nell
          Candy Nov 30, 2006 09:38 PM

          I've done snails in a similar manner too. Outstanding and different.

          1. re: Candy
            MMRuth Dec 1, 2006 12:15 AM

            Great idea - never thought of it - and I have a can of snails and a little get together on Sunday afternoon before they turn the Christmas tree lights on along Park Ave.

            1. re: MMRuth
              Candy Dec 1, 2006 12:22 AM

              It is a Penelopoe Casas recipe from her Tapas book. If you don't have it it is pretty simple.

              Make a warm marinade of 2 Tbs. dry white wine an equal amount of seafood stock or clam broth, garlic, pinch of dried thyme, a bay leat and a bit of flat laf parsley. Bring to a boil and then simmer a few minutes. Add the canned snails and their broth and simmer 3-5 mins. Cool in the liquid and then drain well.

              Dust the drained snails with flour then dredge in beaten egg and coat with crumbs, I prefer Panko. Fry in at least 1/2" of hot oil or deep fry until golden. They will hold in a 200 F. oven for about 1/2 hour and are served with aioli

              1. re: Candy
                MMRuth Dec 1, 2006 11:40 AM

                Thanks so much - I don't have her Tapas book - only Delicioso - which I use a lot.

    2. DanaB Nov 30, 2006 09:03 PM

      A couple of good compliments for wine and cheese are (1) asparagus spears wapped with proscuitto and (2) dates stuffed with parmesan, wrapped with bacon and roasted.

      1 Reply
      1. re: DanaB
        singleguychef Nov 30, 2006 09:11 PM

        I agree with dana's recommendation for anything wrapped with prosciutto. It's easy to do and tasty. Along with asparagus spears, you can also wrap prosciutto around cantaloupe wedges.

      2. c
        chicken_buttz Nov 30, 2006 09:08 PM

        If you don't mind the stinking rose, try pickled garlic and pickled pearl onions.

        1. s
          ScarletB Nov 30, 2006 09:37 PM

          Shrimp cocktail with romesco sauce.

          1. k
            kaholo1 Nov 30, 2006 09:45 PM

            I like to do beef carpaccio and gristini with prezzimolo sauce. Buy a nice filet/ tenderloin, freeze and thinly slice strips...wrap end of gistini(thin bread sticks) and spinkle with prezzimolo...(garlic, parsley and olive oil ((sauce)) with s & P. Arrange in a sun like pattern on a round plate with a flower in the middle...so good.

            1. m
              macrogal Nov 30, 2006 09:53 PM

              Gougeres! So delicious and so easy. I especially like Williams-Sonoma's recipe from the "Savoring Provence" book:


              But people also like Mark Bittman's take:


              Good luck!

              1. krissywats Nov 30, 2006 10:32 PM

                I've mentioned them here before but a nice, thin, homemade cracker (so EASY!!!) are light and delicious. They wow people, too.

                Here's the link to the original post:


                And here is the link to LindaMC's follow-up:


                1. s
                  SuzMiCo Nov 30, 2006 10:44 PM

                  Instead of fruits and nuts to go with the cheese plate you could have chutneys, mustards, or tapenade. It makes the cheeses much more special, especially if you think through specific cheese-chutney pairings. For example, stilton with a dollop of apricot chutney on top is amazing.

                  If you want to take this one step further you could make simple canapes along the same lines, such as cracker, stilton, apricot chutney, walnuts.

                  1. h
                    HillJ Nov 30, 2006 11:48 PM

                    Using slices of zucchini & french cucumber as a base you can add many chopped toppings that are refreshing.

                    roasted red peppers
                    tiny bit of seafood
                    tabouli salad
                    chopped papaya

                    1. Carrie 218 Dec 1, 2006 12:25 AM

                      I think I got this out of Suzanne Goin of A.O.C. - pit and stuff a date with a long slice of parmesan cheese. Wrape with bacon and bake for five to six minutes. Scrumptious.

                      1. anna Dec 1, 2006 12:32 AM

                        marinated mushrooms
                        roasted whole garlic bulb
                        grilled vegetables (i.e. zucchini, bell pepper)
                        salmon mousse

                        1. f
                          Feed Me Dec 1, 2006 01:15 AM

                          stuffed grape leaves

                          thin, crisp homemade potato chips topped with anything

                          stuffed mushrooms

                          mushroom toast

                          grilled stuffed eggplant

                          1. shindiganna Dec 1, 2006 01:20 AM

                            my fave these days is figs wrapped in prosciutto. Fresh figs are divine, but plump dried ones will do. Simmer some balsamic vinegar until it's syrupy and drizzle on the figs before wrapping in prosciutto.

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