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hors d'oeuvres

jnk Mar 25, 2009 06:33 AM

We're having a progressive dinner part. There will be 17 people attending, and we're taking care of the hors d'oeuvres. So far, we're serving a cauliflower soup (demi tasse cups) and sweet and sour meatballs. I can use two more recipes. Any suggestions? The main course will be a paella and a beef roast of some sort. Thanks in advance.

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  1. hotoynoodle RE: jnk Mar 25, 2009 06:44 AM

    is there a "theme"?

    1 Reply
    1. re: hotoynoodle
      jnk RE: hotoynoodle Mar 25, 2009 06:46 AM

      Nope, just good food and drink and neighbors gettin g together.

    2. l
      lexpatti RE: jnk Mar 25, 2009 06:49 AM

      both of those sound great (and on the heavier side), if you are looking to maybe add a lighter app, buy those phyllo cups and make up a nice citrus crab or shrimp salsa, put a teaspoon in each cup, serve. Very light and refreshing. A nice cheese platter or antipasti platter would be a nice addition too.

      6 Replies
      1. re: lexpatti
        alkapal RE: lexpatti Mar 25, 2009 08:12 AM

        someone did a homemade "bright and crunchy" shrimp salad in those little phyllo cups for a brunch last week. oh. so. yummm (but then, i'm a shrimp freak! ;-).

        1. re: alkapal
          lexpatti RE: alkapal Mar 25, 2009 08:28 AM

          you and me both, love to do a shrimp ONLY get together - everyone brings a shrimp dish. Skip the dessert, more shrimp!!!!

          1. re: lexpatti
            chef chicklet RE: lexpatti Mar 25, 2009 08:47 AM

            Can I come? I'll bring a dish!

            I say shrimp and grits!

            1. re: chef chicklet
              lexpatti RE: chef chicklet Mar 25, 2009 09:15 AM

              oh man, me and sis were just talking about that dish - I've had it in NC but haven't made it yet - yes, your in!!!!

              1. re: lexpatti
                chef chicklet RE: lexpatti Mar 26, 2009 08:21 AM

                Yea! There is no reason an appetizer portion isn't possible, except for the fact that people would want more!

          2. re: alkapal
            kchurchill5 RE: alkapal Mar 25, 2009 09:43 AM

            Not sure if that was me but I did mention a shrimp, crab or lobster salad with jicama in a phyllo cup. Not too hard.

            I also in spring rolls is a great alternative and easy.

            I love stuffed portabellos pizzas, just portabellos stuffed with fresh ingredients and cheese, grilled or baked and cut in slices like pizza. Fun and different and easy

            Olive balls is a favorite of mine, pan sauteed.

            Mini potatoes stuffed with herbed cheese and carmelized onions.

            Salmon wrapped around asparagus with roasted red pepper and a scallion with a mustard dipping sauce

            Zuchinni rounds stuffed with shrimp and bread and pan sauteed

            Cucumber, red pepper, goat cheese and prosuitto topped bruscetta.

        2. Amuse Bouches RE: jnk Mar 25, 2009 08:32 AM

          I'd want something crunchy and something bright -- maybe caesar salad in mini frico cups? I always like a good crudites display, too. Apple or pear slices with some blue cheese spread piped on them?


          1. chowser RE: jnk Mar 25, 2009 09:03 AM

            chicken blue cheese, pear salad on endive lettuce

            cucumbers topped with smoked salmon mousse

            snowpeas stuffed w/ cream cheese mixture of your choice, crab, etc.

            1. k
              KiltedCook RE: jnk Mar 25, 2009 09:36 AM

              I just personally would not do soups or salads if you're in charge of "appetizers". There are thousands of fabulous "bites" that are not a liquid or a loose collection of 'stuff'.

              Since one of the mains is Spanish - paella - why not a Spanish appetizer like sweet & sour onions, or sardine & caper tapas. Or things like stuffed mini peppers or Roma tomato halves.

              7 Replies
              1. re: KiltedCook
                MMRuth RE: KiltedCook Mar 25, 2009 09:38 AM

                Or a Spanish tortilla - which I think is best made ahead and served at room temp.

                1. re: MMRuth
                  chowser RE: MMRuth Mar 25, 2009 09:40 AM

                  What is a spanish tortilla?

                  1. re: chowser
                    MMRuth RE: chowser Mar 25, 2009 10:38 AM

                    Heaven! Seriously - you saute, very slowly, onions and potatoes in loads of olive oil, then mix into whisked eggs, and cook. Like a frittata. Sometimes served with aioli.


                    1. re: MMRuth
                      chowser RE: MMRuth Mar 25, 2009 12:55 PM

                      That sounds really good--thanks!

                      1. re: MMRuth
                        lynnlato RE: MMRuth Mar 25, 2009 01:57 PM

                        Yum, this sounds tasty. I like the pics of it cut into cubes w/ a toothpicks speared into them. What a great idea.

                        Gougeres is another idea - who doesn't love cheese puffs? I love dilly beans with cocktails too.

                        I also agree that soup and salad, while they sound delicious, are not the best choices for cocktail hour.

                  2. re: KiltedCook
                    folprivate RE: KiltedCook Mar 25, 2009 01:19 PM

                    Your choices, while both great, I agree with KiltedCook that I would not do soup or salad under the assumption that they are separate courses in the progressive dinner. We do a progressive dinner at the holidays where they are separate courses - Appetizers, Soup, Salad, Pasta, Entree, Dessert, After Dinner drinks with cheese nuts and fruit.

                    1. re: KiltedCook
                      jnk RE: KiltedCook Mar 25, 2009 01:55 PM

                      You've given me some great ideas, thanks. There will only be 3 stops along the way. Drinks and h.d @ our house, main and salad at the next home, and desserts and after dinner drinks at the last. There will be very little sitting here, lots of mingling, eating and drinking. Our soup is very light, the meatballs are made w/turkey and are very small (about an inch). The stuffed tomatoes will probably be grape tomatoes, and i'm leaning toward either your sweet and sour onions (though I have 1 s&s dish or a carmelized onion and some sort of cheese in a puff pastry cup. There will be crudites and a dip of some sort too. Thanks to everyone for your ideas and if you have any more, please try to change my mind.

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