In need of ideas for hors d'oeuvres!!!
I'm throwing a party at my place this weekend and I've come to a dead end in my party planning. So far the list includes- crab-stuffed mushrooms, the usual chips and veggies with dips and hummus, a cucumber and onion salad, sun-dried tomato and peas on endive spears...
I was looking for two or three more dishes. Any suggestions would be immensely appreciated.
This might be similar to your "sun-dried tomato and peas on endive spears," but I made this for a holiday party in December and it was a huge hit. (from epicurious.com)
Parmesan Walnut Salad in Endive Leaves
Makes about 40 hors d'oeuvres.
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves
In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
I love these recipes...
Peperoncini Stuffed With Smoked Salmon & Dill Cream
20 peperoncini (pickled tuscan peppers -- about two 9-ounce-- jars), drained
4 ounces cream cheese -- softened
2 tablespoons unsalted butter -- softened
2 tablespoons minced fresh dill
2 tablespoons minced shallot
2 teaspoons fresh lemon juice
3 ounces thinly sliced smoked salmon -- finely chopped
Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels.
In a bowlcream the cream cheese with the butter until the mixture is smooth, add the dill, the sallot, and the lemon juice, and combine the mixture well.
Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini.
The peperoncini may be prepared 1 day in advance and kept covered and chilled.
Spicy Avocado-Stuffed Eggs
Makes 20 hors d'oeuvres.
10 large eggs
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon wasabi paste (Japanese horseradish paste)*
1/4 teaspoon salt
Pinch freshly ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe Hass avocado, halved, peeled, pitted, and diced
*Available at Asian markets and some supermarkets
In medium saucepan, combine eggs (in single layer) and cold water to
cover. Bring to boil, turn off heat, cover pan, and let stand 18
minutes. Drain, add cold water to cover eggs, drain again, add
several ice cubes to pan, and again add cold water to cover. Let
stand until eggs are cold, about 3 minutes.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in
large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt,
and pepper and stir with fork until smooth. Fold in tomato, scallion,
and chile. Fold in avocado. Spoon mixture into whites.
These are really good and easy!
Mango-Curry Shrimp Salad in Wonton cups
adapted from Bon-Appetit
ingredients12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped (I use Gold Star pre-cooked, cleaned and frozen, ex-large). Thaw shrimp, and wrap in paper towels to dry.
Fresh cilantro leaves
preparationPreheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store in an airtight container at room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.