Hosting my birthday party at a club and I need bite size hor dourves ideas!
My birthday party is next Friday and I am your typical foodie that is planning on bringing food to a nightclub...can't help myself.
The party starts at 8p, the club owner is fine with food being brought in, and I am looking for fun, bite size ideas. Definitely don't want to create much of a mess and am not into people digging their hands into chip bowls. We won't have opportunity to heat items or keep items chilled.
I am honestly kind of stumped on this one. Only things I've thought of that fit all these requirements is melon wrapped prosciutto (melon is not even in season) and cheese and crackers...please help me with my recipe block! :)
Here's a link to three savory madeleines. I made a corn meal and Parmesan one recently, and it definitely needed more Parm, so do a test run if you have time.
Here's a link to a recent discussion on savory cocktail cookies that might give you an idea.
Also, I've made this recipe several times, always good. Next time I make it, I'm going to roll the dough in balls, thumbprint them, fill the cavity with fig jam before baking.
Pecan Blue Cheese Crackers
1-1/2 cups pecans (walnuts work fine
)1 large egg, separated
1/2 cup unsalted butter, softened
1/2 pound Saga blue, or your favorite, softened
1 cup AP flour
Preheat oven to 375. Cream butter and cheese. Add egg yolk. (I think I always add the whole egg and skip the brushing part at the end). Add flour and chopped nuts. Mix until just forms a dough. Halve, roll into two logs 12" by 1-1/4", wrap in plastic or wax paper, freeze until just firm, about 20-30 minutes. Cut into slices about 1/4" thick, press a nut piece into the top, place on parchment-lined sheets, brush with beaten egg white if desired. Bake until golden, about 12 minutes.
Here are few ideas that might help you out.
Puff pastry hors d'oeuvres are good for this because they are good at room temp. Palmier style can be with proscuitto, gruyere and dijon mustard, or pesto/tapenade and provolone, (and frozen ready to bake if you want to make ahead), baked the night before and stored and served at room temp. I have an old cookbook from Julian Child with a recipe I love that uses puff pastry with a blue cheese filling in the talmouse shape that I love.
If you are open to a crudite platter, consider doing a bagna cauda as a dip. Use interesting vegetables, or the usual ones cut in a creative way. Heat the bagna cauda before you leave home and put it in a thermos. If you have one of those sterno-fueled fondue pots, it would be even better. It doesn't have to stay hot to be good, especially if you don't use a big ratio of butter.
Little sandwiches might work well for this situation. A muffuletta served in small wedges has been well received by my people. A soft grocery store baguette actually works well. Take a bit of the inside bread out, spread with the olive salad, layer with the meats and cheese, wrap and press overnight in the fridge. I like to cut into small wedges (every other cut is at an angle to make the wedges, hard to explain). Put a pick in each wedge to help with serviing.
Devilled eggs might work if you can keep the next wave in a big cooler under the table.
You could replace your melon with pear slices to wrap in prosciutto, though the pear would need to take a brief bath in something acidulated to keep it from browning. Not something you could do too far in advance, though.
A pissaladière cut into squares would be good, though probably should be made the same day it is served.
If you have mini muffin tins, you could make bite sized quiche or brownies. They can be used to bake little cups using wonton wrappers that you can fill with anything you want.
Sorry for the rambling, but I hoped it helped. Happy Birthday!