Need ideas for Christmas hors d'oeuvres
My family decided to do heavy hors d'oeuvres for Christmas lunch this year instead of our usual big Southern meal. By the time everyone requested a favorite appetizer, we found ourselves "heavy" on meats and on goodies with cheese, with very little in the way of fruits and veggies. I'd love some ideas other than the usual crudite platter. Thanks and Merry Christmas!
What about some hummus or white bean basil dip/spread? Or bruschetta? You could do any number of veggie toppings on garlic rubbed toasts. I have plans to do a variety with white bean basil dip topped with chopped tomatoes, roasted peppers with melted fontina, and a sweet one with roasted pears and mascarpone.
I get together every year with three friends and we spend the day making hors d'oeuvres that freeze well. We all go home with about 20 dozen of 4 different varieties that only need a little heating in the oven. The yearly favourites are Spinach Balls and Mushroom Turnovers. The only hard part of the Spinach Balls is squeezing out the frozen spinach...and you can serve them with a ton of variety of different dips. The Mushroom Turnovers are in a cream cheese pastry that is heavenly to work with. I know you can find recipes on line for both...and you can make ahead, freeze and then just heat. Merry Christmas - enjoy!
If you can find miniature bell peppers (I get them at Costco in 2lb bags), they are GREAT for stuffing with just about anything - you can make a vegetable/bread crumb stuffing and keep it completely vegetarian and light. I love endive leaves as a vessel for any type of dip or filling, and I find that people are more likely to eat them if they don't have to dip/fill them themselves - so just separate the heads into individual leaves and pipe them full of hummus, black bean or white bean spread, etc. You can also make cucumber cups by cutting cukes into 1 inch slices and hollowing out the center with a melon baller, then filling with whatever suits your fancy (I love them with a little shrimp or crab salad).
For fruit, chocolate dipped strawberries are fun, or you could go retro and do chocolate fondue and have a variety of fruit dippers. Fruit kebabs could work. I like citrus with heavy rich meals, so a little salad of citrus segments in mint syrup could work, perhaps.
i'm definitely on board with the suggestion to serve at least one bean-based dip or spread, and in addition to mushrooms and peppers, you can also stuff grape or cherry tomatoes.
artichoke dip is always a crowd pleaser.
also, since you're so heavy on the meat & cheese, you might want to consider a lighter high-protein option in addition to the bean dip...maybe frittata bites (or mini egg "muffins"), deviled eggs, or a whipped ricotta dip made with low fat ricotta, roasted garlic, lemon, fresh herbs & snipped chives). and actually, a sweet ricotta dip would be perfect for fruit too.
Lately I've fallen deeply in love with kale pesto, since it's very healthy and extremely delicious. Not exactly pesto, because it doesn't need cheese or nuts, it's great spread on a toasted baguette slice or even a table water biscuit. Wash, dry, vein a bunch of kale. Boil in water for 10 minutes, shock with cold water, squeeze it out. Process it with fresh garlic (I use a lot - do it to taste), a little good salt, and enough olive oil to give it a thick pesto consistency. Easy, inexpensive, healthy, and bizarrely delicious.
Oh man! I love Kale, and that sounds amazing! I'm going to have to try that.
You can always just roast some kale too. It's super easy, and I'm sure you'll already have the oven going. Just throw some washed (and really dry) kale on a cookie sheet with some olive oil (I put a few cloves of garlic in too) for about 12 minutes at 350. Top with salt and chopped roasted garlic (is using). It'll be nice and crispy like chips, but much healthier.
Now that I write this, I'm going to have to go make a bunch for me to bring to the party =)
It isn't low calorie, but Fried until Brown Broccolli is wonderful and great at room temp. Cut your brocolli into thick "slices" so each one has a decent amount of stem--you need to have at least one flat side for this to work. Then coat that flat side in flour with s&p and slide it into hot olive oil. Let it cook until brown then turn and do the other side. Drain on paper towels and sprinkle with salt. My mouth is watering just think about that crunchy, nutty goodness.
You could do Spinach Filo Triangles (ie Spanokopita in triangle bites)
Bruschetta topped with an Eggplant or Olive Tapenade or Ratatouille
Prosciutto wrapped Melon
Broiled Figs stuffed with Blue Cheese and Candied Walnuts or Broiled Stuffed Dates with Ricotta or Blue Cheese -- both with a Balsamic Reduction drizzle
Corn or Broccoli Soup shooters
Stuffed Endive leaves
Cucumber cups with hummus or baba ghanoush or another filling
Butter Poached Artichoke Hearts with Parsley and Tarragon or Thyme
Curried Baby New Potatoes