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Mar 25, 2009 06:33 AM

hors d'oeuvres

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. re: hotoynoodle

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

    2. 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

        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

          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

            Can I come? I'll bring a dish!

            I say shrimp and grits!

            1. re: chef chicklet

              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

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

          2. re: alkapal

            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. 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. 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. 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

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

                  1. re: chowser

                    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

                      That sounds really good--thanks!

                      1. re: MMRuth

                        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

                    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

                      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.