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Dec 17, 2008 08:32 AM

Make-Ahead Hors d'oeuvres? (devils on horseback, pigs in blankets)

I'm trying to plan a menu (cocktails and finger foods) for a baby shower I'm helping throw for my sister in mid-January. The only catch is it's at her friend's house 40 minutes away so I would like to try cooking as much as possible ahead of time at my house.
Does anyone have any experience cooking any of the following foods ahead of time and freezing them and reheating on-site? Or should I just keep them in the fridge? I'd rather not cook bacon at my sister's friend's house in case it stinks up the place!
-devils on horseback (bacon-wrapped dates)
-pigs in blanket (cocktail franks in puff pastry)

Other things I'm pretty sure will be fine if I made in advance and assemble on-site:
-gougeres (all reports i've found say you can bake, freeze, and reheat)
-deviled eggs
-grilled shrimp
-hummus and pita chips

Any advice would be greatly appreciated! Thanks so much!

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  1. no advice on the bacon wrapped or pigs but I just did a really nice new recipe in those phylo cups - make it ahead of time, bring witih you and fill the cups there (no baking):
    Citrus Crab Salsa in Phyllo Cups
    mix diced bell pepper, red onion, tomato with fresh cilantro, orange juice, lime juice, garlic, salt and pepper (I also like a little sweet so crushed pinapple or diced apple), fold in lump crab (i also like zip so cayenne is in mine). Then just fill and eat. Very fresh and light.

    have fun.

    I've done bacon wrapped water chestnuts ahead if that helps, then just warm up once you get there.

    1. In the 12/19/2007 NYTimes, Bittman has an article on 101 easy appetizers.