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Wine tasting app....

g
gastronomy Apr 29, 2007 07:28 PM

Hello all,

I am attending a wine tasting party on Sat. and was asked to bring an appatizer of my choice.... I am looking for all your suggestions for some yummy finger foods- I think the numbers are in the 20's and it has to be transportable (about a 40min drive).
Thanks!!!

  1. cherrylime Apr 29, 2007 07:36 PM

    I have one that I bring when I need something interesting but simple...

    Avocado goat cheese spread

    One avocado mashed til smooth (add lemon juice to keep it green..)
    room temperature goat cheese/chevre 4-5 oz.
    one very finely chopped shallot
    mash everything together until smooth
    salt and pepper to taste

    serve with baguette slices toasted in oven w/olive oil

    1. chefsteveo Apr 29, 2007 07:49 PM

      There are a couple that I have on hand for wine dinners of my own. Something that travels well is a simple Antipasto salad with shallot vin. Slice, dice, or chop any deli meat that you like (I use salami, roasted turkey, and maple ham), provolone cheese and a can of black olives, whole or sliced whatever (If you can find non canned olives they work better). The vin. is simple...two shallots, a sqwidge of dijon, two garlic cloves, 2 T red wine vinegar, salt and pepper in a blender and puree until smooth and add olive oil to emulsify. Toss the meats and cheese and olives with the vin and let marinate for a couple of hours in the fridge. Pack on ice and carry to your destination. To serve give a quick re-toss and dump in a bowl or lettuce cup for something fancy.

      1 Reply
      1. re: chefsteveo
        g
        gastronomy Apr 30, 2007 06:39 AM

        These both sound so yummy.... I love avacado and goat cheese- so creamy and delicious! Thanks!

      2. PamelaD Apr 30, 2007 09:15 AM

        Place a large log of goat cheese on a platter. Spoon fig preserves over the top. Surround with slices of proscuitto (rolled up in small bundles is a bit neater than loosely scattered). Serve with crackers or thinly sliced bread. The guests will spread some goat cheese/preserves on the cracker/bread, then place a piece of proscuitto on top.
        The salty/sweet/creamy combo is fab.

        1. l
          laurendlewis Apr 30, 2007 09:20 AM

          I went to a similar party a few weeks ago, and some others were also asked to bring appetizers - they ALL brought cheese & crackers, so I highly advise against a hunk of cheese.
          Also avoid asparagus & artichokes, as they don't go well with wine.

          I made these mini carmelized onion tartlets (carmelize the onions, put in premade little phyllo dough tartlet shells, warm - optional to add a tiny square of Gruyere on top) that went over very very well.

          Something that was missing (among all the cheese & crackers) was any sort of vegetable (save my onions) or protein... so that might be a good addition as well. Maybe chicken or beef skewered bites with some sort of dipping sauce.

          1. hotoynoodle Apr 30, 2007 09:36 AM

            salad of prosciutto, cantaloupe and mint
            mousse of smoked salmon or smoked trout
            bake tortillas or spring roll wraps in mini-muffin tins and fill with truffled egg salad, nicoise salad or couscous salad
            mouhamara, which is roasted red pepper, walnut and pomegranate molasses spread
            spanakopita triangles
            chicken liver pate
            caramelized onion and blue cheese tart
            2 tapenades, one green olive, one black
            small cucumber boats of crab salad
            tarts of duxelles
            sliders of rare roast beef, goat cheese and red onion
            pork satay
            garlic shrimp on skewers

            if everybody is bringing food, alot of people will bring cheese. i'd opt for something else.

            2 Replies
            1. re: hotoynoodle
              g
              gastronomy Apr 30, 2007 11:06 AM

              I really like the sounds of mini onion tarts- would you mind giving a little more detail on the recipe?? do you have to reheat when you get there? Thanks!!!

              1. re: gastronomy
                hotoynoodle Apr 30, 2007 11:58 AM

                i make it similar to the recipe below, but add a little balsamic to the onions when they are almost finished, and cook that in. i prefer goat cheese or bleu to the gruyere and sometimes use pine nuts as garnish. imho, they taste fine room temp.

            2. l
              laurendlewis Apr 30, 2007 11:42 AM

              Mini onion tarts -
              1. Carmelize onions - I use about 1 or 2 large red onions, sliced VERY thinly, and slowly cooked in a saute pan until carmelized (this is not a short process but necessary). I add a very small amount of butter at the beginning (< 1T) and towards the end add s & p and a pinch of sugar.
              2. Put onions into tart shells - you can make your own phyllo dough tart shells, but they are so easy to buy - you don't have to prebake them either. I find using a fork to get onions into the shells is helpful.
              3. Optional - add a tiny thin square of Gruyere on top.

              4. Warm - you can do #1-3 ahead of time and then pop them into the oven, toaster oven, or microwave for a bit when you get there just to warm gently and melt the cheese slightly.

              Delicious, bite size, and definitely a personal favorite!

              8 Replies
              1. re: laurendlewis
                cherrylime Apr 30, 2007 03:17 PM

                or you could do a Goat cheese AND carmelized shallot tart..kind of the best of 2 worlds I use store bought puff pastry sheets..

                1. re: laurendlewis
                  g
                  gastronomy May 5, 2007 07:55 AM

                  Okay I started to make these last night- The party is tonight... I was making from memory because I didnt have my computer at home- I did not slice the onions very thin- I just kind of sliced- like i was making fajitas or something... I know this may sound silly but do you think it might make a difference? Also i have puff pastry- I was going to cut them into rounds and bake then top with onions and some goat cheese... What do you think? Thanks a bunch for all your help...

                  1. re: gastronomy
                    hotoynoodle May 5, 2007 09:56 AM

                    cut the onions as small as you can. like a dice. they will cook down and collapse, but smaller is better. i'd score the pastry and cut it after baking.

                    1. re: hotoynoodle
                      g
                      gastronomy May 5, 2007 10:18 AM

                      I already did the onions.... Do you think I should do them over? I will take your advice on the pastry thank you!!

                      1. re: gastronomy
                        hotoynoodle May 5, 2007 10:27 AM

                        not sure how yours look. but i cook mine down till it's a jam-like texture.

                        1. re: hotoynoodle
                          g
                          gastronomy May 5, 2007 10:31 AM

                          Yeah mine really has broken down quite a bit.... I think when i get home i will cook them a little longer instead of re-heating... I used 2 large onions and 1 small one- It doesnt look like that much- is it just a little topping for each pastry?

                          1. re: gastronomy
                            hotoynoodle May 5, 2007 10:35 AM

                            that sort of thing generally can cook down more than most people let it. the more it reduces, the more intense the flavor. the onions should taste sweet and be meltingly soft. so yes, a little goes a long way.

                            1. re: hotoynoodle
                              g
                              gastronomy May 5, 2007 10:38 AM

                              Thank you so much for all of your helpful advise.... Im excited to serve these! :)

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