Best cold app
This is super specific, but if the chowhounds can't help, I don't know who can...
I live in south FL and it is just now getting to outdoor dining weather (this weekend is supposed to be the first time it has NOT gotten to 90 since early May).
I want to add several cold appetizers to my home cooking menu, so I can whip them up and take them out to parks for sunset picnics with my hubby.
We are on a budget so caviar is less likely than hummus, but I would love to hear what you all suggest.
Thanks for the help!
not really cold, but served room temperature i like cheese and crackers, roasted/salted nuts, and olives.
cold apps could be shrimp cocktail, gazpacho, cucumber slices with a number of toppings (cream cheese seasoned with herbs de provence, smoked salmon, etc.). or how about an antipasto platter?
i'm in sf where there is no such thing as outdoor dining weather, at least not at night!
figs stuffed with goat cheese
marinated artichoke hearts
zucchini sliced into ribbons (looks like pasta) dressed with olive oil, lemon juice and toasted slivered almonds
vietnamese spring rolls
soba noodle salad
cantaloupe with smoked salmon
smoked fish pate
cucumber salad with sesame oil, ginger, and sesame seeds
caprese salad (how are your tomatoes down there?)
herb salads with instant cous cous and nuts
morrocan carrot salad
watermelon/black olive/feta salad
chilled berry soups, made with yogurt and mint
radishes rolled in butter and kosher salt
endive and bleu cheese salad with candied walnuts
orange/red onion/black olive salad
tiny sandwiches of cream cheese and chopped radish or watercress and butter
hummus is my least favoite bean dip -- i am no fan of tahini. but other dips, from garbanzos, black beans or white beans, can be pureed with fresh herbs, lots of lemon, olive oil, and generous amounts of salt and pepper. these also make great salads, rather than dips
Chilled Parmesan Polenta Circles topped with ricotta, sundried tomato and a shard of basil
Belgian Endive leaves stuffed with Gorgonzola, Dried Cherries, Celery and Walnuts
Melon wrapped with Prosciutto - simple but always a hit
Garlic Broccoli Limon
Hearts of Palm and Artichoke Salad with Button Mushrooms and Marinated Bell Peppers - dress with a vinegarette
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste
2 (14 ounce) jars hearts of palm, drained and sliced into 1/2-inch rings
(14 ounce) cans artichoke hearts, drained and quartered
2 boxes button mushrooms
1 jar marinated red bell peppers, cut up
1/4 cup fresh parsley, chopped
Mix all but the veggies together, then pour over veggies and allow to marinate overnight or at least a few hours... mushrooms need time to absorb. you can double the vinegar dressing as well.
...And if you find yourself asking WWED (What Would Elvis Do)? Now you know...