Heavy Hors d'oeuvres for a boat ride?
We've been invited on an evening boat ride and have been asked to bring a heavy hors d'oeuvres. Anyone have any suggestions. I don't have a whole lot of time ot prepare that night.
The night before prepare chicken tenders that have been marinated. They'll be fine the next day.
Artichokes with a choice of dipping sauces (5 minutes in the microwave )
cold cuts, little buns, and some jars of fancy mustards
Go to Costco and get a tray of wraps or their shrimp salad
Deviled eggs. Boil them the night before, make the filling, stuff them before you leave
For hearty hors d'oeuvres I always tend toward Mediterranean. You could make little spanokopita the day before, spicy feta dip and/or baba ganoush with pita chips, stuffed vine leaves. All of these could be made the day before.
BJ's, Costco, Sams......26/30 cooked p&d'd shrimp...as many pounds as needed 6+-pp.....place in colander, run cool water until thawed, place in a papertowel lined tupperware, and place in fridge for at least an hour to wick excess water from the shrimp. Greatly improves mouthfeel, than just thawing and serving.
Ken's cocktail sauce...add extra horseradish if desired ...bag lemmon wedges for garnish/use. Theme appropriate, easy, and who doesn't like shrimp...(unless allergic....)......or while at one of these big box's pickup product for an antipasti....stuffed cherry peppers,vac-pac'd salami's, proscuitto....capacolla...soppresata....sharp/aged provolone....
Or just grab some quality sticks of pepperoni, sharp provolone, good honey mustard, and some quality baguettes.....
Italian Appetizer Squares -
Greased 9X13 pan
Crescent roll dough laid flat in bottom
Layer in sliced ham, salami, pepperoni, provolone, roasted red peppers, basil
Top with crescent roll dough
Beat 4 eggs, add a cup of shredded parmesan, pour over dough
Bake at 350 til golden - usually about 30-40 minutes.
Cut in squares and serve warm or cold
Then change the ingredients to make something else entirely. Enjoy!