"Bite Sized" Full Course Meal
I wanted to plan a "bite sized" full course meal for my New Year's eve party (ie: a full course meal consisting of appetizers/hors d'oeurves) Any suggestions?
Here are some things I was thinking of:
HORS D'OEURVES: basic apps like croquettes, dips, dumplings, etc.
SOUP: different soups served in shot glasses
SALAD: mini salads served in endive leaves or crostini, caprese salad on a stick
PASTA: bite sized ravioli, pasta twirled on a fork?
SEAFOOD: crab cakes, firecracker shrimp, coconut shrimp, ceviche served in a wonton soup spoon
MEAT: rumaki, mini meatballs, thin sliced steak
CHEESE: devils on horseback, phyllo or puff pasrty filled with cheese
DESSERT: cake balls/pops, mini tarts, petit fours, mini cheesecakes
Any suggestions would kindly be appreciated!
*oh and i was planning to do only one appetizer for each course and each guest would be making one course (it's a small party)
And I thought I overdid!
This menu seems almost impossible to create with one person in one normal house kitchen. I don't see enough items that can be prepared ahead of time. I just see too many items that need to be a la minute in order to be successful. I would consider swapping out to include some braised items and food that can be served close to room temperature; and don't loose their special appeal if they sit on the table for more than five minutes.
Smoked Trout Mousse either on endive leaves or bread or crackers. It's a recipe from Diane Worthington's "The Cuisine of California". This is pretty simple, do ahead and delicious. You take a smoked trout, take off skin and bones, put it in the food processor with cream and I don't remember what else. Sorry, I made it at Thanksgiving at a relative's house.
Also, from that book is a small red potato recipe where you scoop out the insides and put stuff like chives, cream and stuff it back in the potato then top with fish eggs/caviar. That recipe was a pain, but delicious. There was also a salmon appetizer in the book that was good. If you can't find that book,
Grilled/broiled asparagus/cauliflower/broccoli (something that one can pick up with fingers).
For your salad, maybe something wrapped in a rice paper - like a Vietnamese fresh spring roll, but use whatever ingredients you want...
Cerviche could be served on tortilla chips.
Maybe miniature sandwiches - steak or pastrami or corned beef.
Are you doing all the cooking or will this be catered? I'm saying this because solo this is a *LOT* of work. Catered, this can get very pricey depending on labor requirements.
Devil on horseback is a date/prune wrapped with bacon. I take it you want to stuff the fruit with cheese?