Cocktail Party Appetizers
I am so unimpressed looking around the internet for cocktail party appetizers. I am all set with dips and capanes and bruscetta & predictable flavor combinations...I'm looking for something a little more inventive & this is one of the only places I trust for people that know what food is supposed to tase like. Anyone have anything new/not boring?
If cherries are in season where you are, I've made a cherry crostini that has been a hit at potlucks.
The basic gist is you need dill, chopped walnuts and cream cheese, chopped (and pitted) cherries and watercress. If you don't have watercress, others have told me that arugula and even endive worked for them. Oh, and bread. I like to buy the bread a day or two in advance to make it slightly stale (and harder).
Slice the bread. Mix the cream cheese, dill and walnuts to taste. Spread this on the bread slices. On top, arrange watercress. Then the cherries. I know it sounds weird, but it is really good.
It's also quite pretty (I took a picture here: http://anzukko.blogspot.com/2007/06/c...)
The only downside is that the cherries are quite slippery, so they fall off rather easily.
If you don't mind a little liquor at your cocktail party (hehe!), try these beautiful "jello shots" on lime twists: http://farm1.static.flickr.com/221/496706709_71c14ee374.jpg?v=0 That is from The French Laundry cookbook.
You could also do the same concept with Limoncello Gelee http://thebittenword.typepad.com/theb...
Oh my god... they are so good! I did the Limoncello recipe and (attempted to make) made it look like the lime shots. My friends scarfed them up! I will say, I only let the Limoncello set for about 6 hours and it was not fully "jello-ized" at that point, so if you use that recipe, make it the night before. They were so pretty--- I wish I had taken a picture. Lemon slices, then a mint leaf, then the limoncello drop on top.
I love lime, too, so I am looking forward to trying the French Laundry's lime version!
BUT -- my friends had a ball with these. They were so much fun!
I found some of these while hunting for appy recipes a while back, and had them book marked on my computer... many I havn't tried yet, but thought they looked neat:
Shot glass shrimp cocktail:)
http://www.finedinings.com/amuse_bouche_shrimp_cocktail.htm (I just liked the presentation of this one...
Panchetta crisps with goat cheese and pear:
Cucumber appetizer cups:
Peaches with serrano ham and basil:
Bacon wrapped dates:
Grapes rolled in pistachio nuts:
Zucchini patties with feta:
Pear and Gorgonzola mini pizzas:
Hope this helps!
I like shrimp wrapped in pastry-phyllo on a stick or not, and then hot and spicy dip.Like vingegar with chili, lime and sugar. YUM
Fresh spring rolls would be so dynamite, fill with fresh herbs,carrot, cucumber butter lettuce, shrimp or cooked chicken or pork. Nice dipping sauce - so many, let me know if you need a recipe.
Martha Steward did an article might be as long ago as a year, I saved the book. A filipino party that was in the adorabale little pool house decorated so festive with fushica, chartreuse, orange, pale yellows and whites. I loved the foods they presented. Pansit done beautifully, Just all of it. so classy and different. Place orchids around float the flowers in drinks, just get exoctic. The weather is perfect for this type of food and appetizers.
Another is take rice noodles and fry them into little pancakes as a base then pile with your shrimp, herbs, pork or chicken top with scallion chives, or long cilantro or mint or basil...the possiblities are endless.
Another is scallion cakes, mini version serve with duck and plum sauce...
I guess you can tell what I'm craving today!
re: chef chicklet
re: chef chicklet
Yes - I knew they weren't cooked or fried, I bought a package of wrappers on a whim when we were down in the valley at an ethnic market...haven't even opened them yet!
I've got tons of fresh dill and some snow peas in the garden, plus some tender beet tops that I need to thin out, can I use stuff like that, maybe some cooked shrimp? What kind of dipping sauces do you recommend? The rice cakes sound pretty heavenly, too - I've got a recipe for that, I'll have to try your suggestions.... Thanks!
yes there are several...
Vinegar garlic dipping sauce
2 T minced garlic
1/4 c distilled white vinegar
1/4 c soy
whisk together-refrigerate and bring to room temp before serving
1 tsp sugar
1 T lime juice
1 T fish sauce
1 t minced ginger
1/2 t dried red chili flakes
In a small bowl, mix add 1 T water to dissolve the sugar in, stir and adj the seasoning if you need to.
Minty Dipping Sauce
1/2 cup chopped/minced mint leaves
1 serrano chili chopped fine
2 cloves garlic minced
1 T grated lime zest
1/4 cup lime juice
2 T fish sauce
place all in a blender, procees til smooth- also goes well with shrimp
These are a few. I also use a bottled one when I'm in a hurry.
Its sweet with sugar/ vinegar/garlic, and chili peppers/fish sauce
The rolls, well you can use what you have.
I use fresh butter lettuce, mint, basil, cilantro, shrimp or cooked chicken slivered or pork, rice noodles that have been softned in water, carrot, cucumer sticks, and that's about it. I love these. They are fresh and feel so healthy to eat.
here's any easy different app:
Lay out slices of prosciuto to form a large rectangle (overlapping sides and ends slightly). Spread on marscapone cheese (at room temp), and layer on some fresh basil. Roll up into plastic wrap and chill. When ready to service, slice into 3/4 inch rounds.
Sausage-stuffed mushrooms are always a hit.
And shrimp seem to evaporate at any party.
Eggplant rollatini -- Nigella uses feta, mint and chiles. http://www.chowhound.com/topics/418174
Beyond that, you should check out Penelope Casas' updated "Tapas" cookbook.
I've recently been investigating tapas recipes. Here is an alternative to quince paste to serve with Manchego cheese that sounds really good.
Along the pear theme, Penelope Casas' book, Tapas, has a recipe for Pear and Spinach in Puff Pastry. Chopped pear and spinach in a cream sauce in a bite sized puff pastry shell. Haven't tried, but it's calling to me.
Original was mix 1/2 blue cheese & 1/2 goat cheese but I don't like goat cheese so here's what I did
1/2 maytag blue cheese - any soft blue will do and 1/2 marscarpone cheese (you could use cream cheese), Mix together. Take a small amount in your hand and form it around the grape. Then roll in chopped pistachios (tho you could probably use other nuts) If you make the cheese thinner, you could do this as a "dip" kind of thing.