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!
You can do empanadas if you have an argentinian or latin market around. I buy the dough disks and then make a filling similar to this.
You put the disk on a cookie sheet, put in about a T of filling, fold over, press together with a fork and bake for about 10 min until golden. They are time consuming but you can make ahead of time and store. They're great hot, but also fine room temp. People LOVE them...
If you have enough time overnight to make a sandwich, do a large pressed sandwich. Get a round loaf of sourdough or other country bread and split it horizontally. Pull out some bread filling. Spread with mayo, mustard, soft cheese like boursin. Add cheese and cold cuts that you think everyone would like, some faves are roast beef, cheddar & arugula. Or salami, mortadella, provolone & roasted red peppers & olive salad. Or turkey, boursin, tomatoes & watercress. Cover with bread top and the wrap tightly in plastic, then foil. Put on a sheet pan and cover with a plate, put cans on top of plate to weight it. Refrigerate overnight. Slice into wedges next day to serve.
Not traditional, but on your way to the outing, swing by your favorite grocery and pick up a couple of rotisserie chickens and perhaps a few finger type condiments - onion, pickles, olives, etc. Of course, have a platter, fork and carving knife stowed. When you arrive on the boat, slice, arrange and serve.