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Heavy Hors d'oeuvres for a boat ride?

nosey May 27, 2008 05:01 PM

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.

  1. c
    CocoaNut Jul 15, 2009 09:01 AM

    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.

    1. greygarious Jul 14, 2009 04:31 PM

      The ship has sailed on this one, literally: this post is from 13 months ago.

      1 Reply
      1. re: greygarious
        CocoaNut Jul 15, 2009 09:02 AM

        But there's always the next one.......

      2. Phurstluv Jul 14, 2009 03:07 PM

        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.

        2 Replies
        1. re: Phurstluv
          Marie in Charleston Jul 15, 2009 08:52 AM

          Thanks for the tip. I will give this a try next time.

          1. re: Marie in Charleston
            Phurstluv Jul 15, 2009 09:03 AM

            You're welcome. They are really good & travel very well.

        2. a
          amyvc Jul 14, 2009 02:12 PM

          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...

          1. p
            Pampatz May 28, 2008 03:55 PM

            Costco again - they have frozen cochinata pibil. Serve on little cocktail rolls with pickled red onions.

            1 Reply
            1. re: Pampatz
              sarah galvin May 28, 2008 07:56 PM

              Are you in Canada or US? Are they good?

            2. AlaskaChick May 28, 2008 11:15 AM

              Italian Appetizer Squares -
              Greased 9X13 pan
              Crescent roll dough laid flat in bottom
              Layer in sliced ham, salami, pepperoni, provolone, roasted red peppers, basil
              Repeat layers
              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!

              7 Replies
              1. re: AlaskaChick
                lexpatti May 28, 2008 01:53 PM

                Wow, that sounds very interesting - so it's dough, then filling, then dough then filling, then dough, right. Then egg/cheese mix?? Almost sounds like a strange delish version of a muffelatta. I think I'm going to have to play with this one. Thank you

                1. re: lexpatti
                  rmperry May 29, 2008 06:30 AM

                  lexpatti, my reading of the above recipe leads me to think the dough is only on the bottom and the top, not in the middle. I don't think it would bake properly surrounded by all those other ingredients.

                  It does sound like a good recipe though.

                  1. re: rmperry
                    AlaskaChick May 29, 2008 08:41 AM

                    Dough, fill, repeat fill, dough - pour eggs over the top. Guys love it, girls love it, I love it cause its make ahead and transports easily.

                    1. re: AlaskaChick
                      lexpatti May 29, 2008 03:45 PM

                      Got it thanks, I was reading that wrong. Yum Yum, can't wait.

                2. re: AlaskaChick
                  Gio May 29, 2008 08:47 AM

                  I made something very similar using "cold cut ends", chopped or sliced, instead of regular sliced salamis. Much less expensive and it's all going to look the same after baking anyway.

                  1. re: AlaskaChick
                    Marie in Charleston Jul 14, 2009 01:59 PM

                    I tried this recipe this weekend, and the bottom came out so soggy. I thought I followed the directions exactly. The top cooked fine, but when I cut into it, it was a mess. Can anyone help?

                    1. re: Marie in Charleston
                      AlaskaChick Jul 28, 2009 11:23 AM

                      I have noticed that sometimes I have to cover it loosely with foil to allow the bottom time to cook without the top overbrowning. Did you let it set a bit before cutting?

                  2. l
                    lexpatti May 27, 2008 05:40 PM

                    marinate shrimp in olive oil, garlic and rosemary - then wrap in a small piece of prushutto (sp?) on a toothpick

                    2 Replies
                    1. re: lexpatti
                      Saddleoflamb May 27, 2008 05:59 PM

                      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.....

                      1. re: Saddleoflamb
                        lexpatti May 28, 2008 06:24 AM

                        I agree, a nice antipasto platter, something for everyone. Add olives, marinated mushrooms, artichoke hearts, grape tomatoes, etc. - you've got a feast.

                    2. sarah galvin May 27, 2008 05:28 PM

                      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.

                      1. j
                        Janet May 27, 2008 05:12 PM

                        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

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