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no cook appetizer needed

j
jskang47 Mar 20, 2008 11:27 AM

Having people over for Easter dinner and i have only 1 oven (that will be occupied by a large piece of meat). Any ideas on easy no cook appetizers to serve? One of my guests is allergic to seafood and the other to dairy. :(

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  1. j
    jenhen2 RE: jskang47 Mar 20, 2008 11:53 AM

    How about prosciutto wrapped melon? That's a nice one for spring. Another suggestion is bacon wrapped asperagus which you can cook in the morning and serve at room temp. Spiced nuts, which can be made in advance in a skillet, might be nice, too. Finally, you could use endive slices and fill them with spinach dip, or just serve veggies and the dip. Cooks Illustrated has my favorite spinach dip recipe - it's so good and so easy!

    1. m
      mpalmer6c RE: jskang47 Mar 20, 2008 12:49 PM

      Many ideas here:

      http://www.nytimes.com/2007/12/19/din...

      1. p
        pamd RE: jskang47 Mar 20, 2008 12:55 PM

        for Thanksgiving I made the mushroom pate from here- everyone loved it!
        http://www.chowhound.com/topics/371360

        I also often put out a nice fresh spinach or hummus dip with veggies to nibble on. Oh, I also made the spiced nuts which were a hit too!

        1 Reply
        1. re: pamd
          t
          taboo RE: pamd Mar 20, 2008 01:56 PM

          smoked salmon wrapped around asparagus stalks. It is really good.

        2. julseydesign RE: jskang47 Mar 20, 2008 01:58 PM

          I love to have little mini caprese salads. Stick a grape tomato, basil leaf, and mozzarella ball on a toothpick - drizzle them with some good olive oil, you're done.

          For the non dairy eaters, how about deviled eggs - a real classic, and one of my favorite things. I restaurant go to has a deviled egg of the day with different flavorings in the yolk mixture. The one with bacon and chives is delicious, but the basic simple one with just a little worstechire sauce is great too.

          I just looked at the ny times post as i was writing this, and i feel like everything has been covered there!

          2 Replies
          1. re: julseydesign
            sarah galvin RE: julseydesign Mar 20, 2008 08:54 PM

            Are devilled eggs making a comeback or is this a regional thing? We never have them here?

            1. re: sarah galvin
              maplesugar RE: sarah galvin Mar 20, 2008 09:46 PM

              I think they're making a bit of a comeback. I grew up with deviled eggs as an Easter staple. I've seen them served recently at the Petroleum Club.

          2. j
            jskang47 RE: jskang47 Mar 20, 2008 08:18 PM

            thanks for all the good ideas--esp. the nytimes article. it looks like an awesome resource to have on file.

            1. q
              Querencia RE: jskang47 Mar 20, 2008 10:04 PM

              If you have access to a Mexican market buy a papaya and ripen it in a brown paper bag. Scrub it down in the sink. Cut a long slice for each person. Leave a few black seeds on it to show what they're eating. Serve with wedges of fresh lime. There is no more sensuous fruit.

              1 Reply
              1. re: Querencia
                sarah galvin RE: Querencia Mar 21, 2008 12:55 PM

                I like your idea with presentation. Would not have thought to leave a few seeds on the plate.

              2. greedygirl RE: jskang47 Mar 21, 2008 01:04 PM

                I was going to suggest a crab salad with fennel, but have just seen the no seafood reference! Smoked trout would make a nice alternative, with some watercress and apple and a nice dressing (creamy horseradish is best but no dairy either!). If you have asparagus in season already (then you're lucky - it's freezing here in London), then I'd go for that, wrapped in prosciutto rather than bacon.

                1. t
                  tigerwoman RE: jskang47 Mar 22, 2008 10:05 AM

                  artichoke and olive tapenade

                  in food processor pulse seperately
                  1 part marinated artichokes
                  2 parts pitted black olives
                  1 part green pimento stuffed olives
                  handful of chopped flat leaf parsley

                  pulse each thing seperately
                  chop parsley by hand
                  mix together in bowl with parsley
                  can also add small amount of capers and some lemon zest
                  (and if you really want add a teaspoon of fresh minced garlic and a pinch of hot pepper flakes)

                  can use stronger black olives but cut down on amount
                  play with proportions to taste.

                  mound on plate and surround with crackers, cucumber rounds, sliced bread, pita, celery sticks, carrot sticks, etc

                  Cherry tomato BLT

                  buy large not teardrop cherry tomatoes, cut off top "hat" to be able to use either a melon baller or grapefruit spoon to hollow out tomato to make cup.
                  reserve inside for another use - or throw into your salad

                  place cherry tomatoes upside down on paper towel to drain

                  freeze package of bacon and cut into small dice
                  cook until crisp and discard fat

                  mix with finely chopped scallions and just enough mayo to bind mixture together
                  stuff into hollowed out cherry tomatoes.

                  cucumber cups
                  cut cups from hot house cucumbers (the long seedless kind)
                  top with hummous, baba ganoush and or capanata
                  (can make or buy any of those spreads)

                  beef jardienierre
                  take a slice of roast beef (could use roast pork but not ham)
                  spread with hoisin sauce
                  lay out julienned carrots, enoki mushrooms & thin julienned slice of red pepper
                  roll up with veggies sticking oout of either end

                  make your favorite sandwich as a wrap and cut into thin pinwheels

                  wrap half slice of favorite salami - like geneoa or sopressata around a pitted stuffed olive
                  can secure with toothpick or just place seam down

                  those are a few ideas that use neither dairy or seafood

                  1. Emme RE: jskang47 Mar 23, 2008 02:51 AM

                    panzanella is good and easy and perfect now that spring is upon us.

                    like the caprese suggestion, make some pesto and either fill little cherry tomatoes w/ pesto, or skewer tomatoes and mozzarella cubes then drizzle with pesto

                    endive leaves spread with herbed cheese

                    chilled gazpacho type soup

                    1. soypower RE: jskang47 Mar 23, 2008 03:24 AM

                      you could make some vietnamese salad rolls...they are usually made w/ pork/shrimp, but you could subsitute some ham, or barbecued pork...

                      here's a tutorial i found w/ pictures...

                      http://forums.egullet.org/index.php?s...

                      just remember that you can put virtually anything into a salad roll and it will taste pretty good as long as you include the basics: noodles, lettuce, fresh herbs, and some type of meat.

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