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Everyday hors d'oeuvers - what do you serve?

MidwesternerTT Feb 19, 2013 07:54 PM

Do you serve "nibbles" of some sort before everyday evening meals? This article from the Fly Lady site about hors d'oeuvers was a fun read and has changed our evening routine a bit.

http://www.flylady.net/d/br/2013/01/1...

So far: simple variations of cheese & crackers; sliced apples; filled celery logs with peanut butter or cream cheese; spiced nuts with pretzel twists; hummus with pita chips.

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  1. foodieX2 RE: MidwesternerTT Feb 19, 2013 08:01 PM

    regular rotations for "nibbles" around here are

    marconi almonds
    spiced nuts- assorted
    spicy olives
    goldfish with truffle salt
    goat cheese with fig jam, baguette slices
    itialian sopressetta with sharp cheddar
    peanut butter stuffed pretzels
    sweetfire beets

    15 Replies
    1. re: foodieX2
      MidwesternerTT RE: foodieX2 Feb 19, 2013 08:46 PM

      hmm- sweetfire beets look interesting

      1. re: MidwesternerTT
        foodieX2 RE: MidwesternerTT Feb 20, 2013 05:11 PM

        They are addictive!!

        http://lovebeets.com/our_range/

        1. re: foodieX2
          h
          HillJ RE: foodieX2 Feb 20, 2013 06:10 PM

          I have never seen this product in the store...and it looks like a trip to Whole Foods to get some is in order.

          1. re: HillJ
            suzigirl RE: HillJ Feb 22, 2013 01:39 PM

            I just went to WF to get some the other day. Mine only has the plain

            1. re: suzigirl
              h
              HillJ RE: suzigirl Feb 22, 2013 01:43 PM

              Yeah, I haven't gotten to WF yet but I'm hoping they carry the brand. Were they in the produce dept?

              1. re: HillJ
                suzigirl RE: HillJ Feb 22, 2013 01:44 PM

                Yes they were

                1. re: HillJ
                  foodieX2 RE: HillJ Feb 22, 2013 02:08 PM

                  Yes the produce section. My WF says they go fast!

                  1. re: foodieX2
                    suzigirl RE: foodieX2 Feb 22, 2013 02:11 PM

                    Does yours carry the flavors? Mine only has plain

                    1. re: suzigirl
                      foodieX2 RE: suzigirl Feb 22, 2013 02:17 PM

                      yes all the flavors though sweet fire are by far my favorite. They seem to be fastest selling flavor as well

                      1. re: foodieX2
                        suzigirl RE: foodieX2 Feb 22, 2013 02:26 PM

                        Man, I'm jealous. I want to try these suckers. They sound so good.

                        1. re: suzigirl
                          h
                          HillJ RE: suzigirl Feb 22, 2013 03:20 PM

                          Thanks, I hope I find them.

                          1. re: HillJ
                            suzigirl RE: HillJ Feb 22, 2013 03:29 PM

                            I want to find them also. I already called Fresh Market. There is only one other place here that i can try. Whole Foods said they had them and I drove acroos town to get them to discover they only had plain. Hope you have good luck

                            1. re: suzigirl
                              h
                              HillJ RE: suzigirl Feb 22, 2013 03:37 PM

                              I'll report back if I find them. WF is the only location listed on the product site for my area.

                              1. re: HillJ
                                MidwesternerTT RE: HillJ Mar 5, 2013 07:31 AM

                                Despite best-efforts by a customer-service contact at the producer and the local WF produce buyer,involving a series of e-mail exchanges and special-delivery arrangements, no Sweetfire chili flavored beets were in-stock at either of the two WF stores near me. I was able to get the honey ginger flavor, the plain, and the beets dipped in mild vinegar. Nice-looking and tasting pickled beets but not unique (the Sweetfire would have been, I'm sure).

                                My lesson learned (actually re-learned) from the experience: if it's not carried by the local distributor, it will never get to the local store. The days of successfully requesting that your grocer get a special item are gone.

                                1. re: MidwesternerTT
                                  h
                                  HillJ RE: MidwesternerTT Mar 5, 2013 07:40 AM

                                  That's a bummer. My WF didn't care the brand at all. The produce mgr. told me they didn't "test" well enough to stock.

      2. TXMandy RE: MidwesternerTT Feb 19, 2013 09:03 PM

        I really like this idea. Although we've done things like this in the past, it was only occasionally, and I never really thought to put it in the normal dinner rotation. I will start this tomorrow. Thanks! Also, the article was pretty hilarious. She could have been talking about MY tall husband lol!

        1. l
          laliz RE: MidwesternerTT Feb 20, 2013 01:21 PM

          Cheese cubes
          pepperoni slices
          marcona almonds
          stuffed celery
          apple slices w/peanut butter

          1. pinehurst RE: MidwesternerTT Feb 20, 2013 05:19 PM

            We are olive 'hounds, usually served with a salty cheese and a milder cheese (asiago and gouda, one fave combo), and those little inexpensive jars of roasted sweet red peppers in olive oil. Almost zero prep time for exhausted, peckish me and yummy.

            1 Reply
            1. re: pinehurst
              MidwesternerTT RE: pinehurst Feb 22, 2013 07:17 PM

              I'll go looking for "those little inexpensive jars of roasted sweet red peppers in olive oil" - have never tried them!

              Olives are hit-and-miss around here, mostly miss. A can of familiar-flavor black olives? Fine. A beautful dish of various olives from the deli "olive bar"? - A bit too experimental as appetizer, although fine with the meal when a lot of other food is available -- lowers the perceived risk.

            2. h
              HillJ RE: MidwesternerTT Feb 20, 2013 06:09 PM

              Midw. fun article. Sometimes nibbles become dinner. Otherwise finger food is kept for picnics and parties.

              Some of our favorites include stuffed dates wrapped in bacon, mini pizza wheels, cheese and honeycomb with crackers, brie on toast with apricot jam, roasted spicy shrimp, fruit fondue, edamame hummus with raw veggies, a tray of pickles, stuffed green olives, roasted red peppers, artichoke hearts, salami, provolone and bread.

              2 Replies
              1. re: HillJ
                MidwesternerTT RE: HillJ Feb 22, 2013 07:21 PM

                At least a few of these could add variety to pre-dinner snacks here, although some that I know are delicious (dates in bacon) take more attention / planning than I'm willing to "invest" for two.

                1. re: MidwesternerTT
                  h
                  HillJ RE: MidwesternerTT Feb 22, 2013 08:45 PM

                  On the dates and bacon I made batches and freeze them. Then I pop a few in the toaster oven when we're in the mood.
                  Simple solution.

              2. s
                sedimental RE: MidwesternerTT Feb 20, 2013 07:34 PM

                We always have a glass of wine, some cheese, some bits of cured meat or cured veg/olives and a few crackers out before dinner. I often have a spread of some kind from the beginning of the week (hummus, white bean, black bean, etc). I make sure it is very minimal, just enough to take the edge off. 3 or 4 bites each.

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