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Dinner Club - Citrus Appetizer Ideas

TSAW Mar 5, 2013 09:00 PM

My dinner club is meeting up again. I always like to run the theme past other Chowhounders for their great ideas and tips. This time around the theme is "Citrus", I'm on appetizers. So that is finger foods only (no salads or veggie type dishes - another couple does that). This group tends to favour meat but that's not a requirement.

In snowy Canada I can't go and pick any wonderful fresh citrus fruits or get any locally but I do have access to the basic ones (maybe even blood oranges or kumquats! maybe...).

Any creative ideas anyone has would be greatly appreciated.

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  1. c
    critter101 RE: TSAW Mar 5, 2013 10:02 PM

    Here is a recipe for lemon chutney. I haven't tried it yet, but it was given to me by a friend whose taste I trust. She said it was very good. If you make it, let us know how it worked for you.


    1 Reply
    1. re: critter101
      firecooked RE: critter101 Mar 6, 2013 06:46 AM

      I am gone to have to try this. I have a big lemon trees and always on the lookout for lemon recipes!

    2. firecooked RE: TSAW Mar 6, 2013 06:43 AM

      How about pizza with lemons? http://online.wsj.com/article/SB10000...

      1. h
        HillJ RE: TSAW Mar 6, 2013 07:06 AM


        I happen to like this combo. It's a bruschetta recipe. Citrus and blue cheese bruschetta with fresh oranges and grapefruits and crumbled blue cheese.

        1 Reply
        1. re: HillJ
          iL Divo RE: HillJ Mar 6, 2013 07:43 AM

          .............................ooooooooooooooooooooooh and maybe some toasted walnut pieces mixed in for crunch, yummy

        2. herby RE: TSAW Mar 6, 2013 07:12 AM

          A few suggestions for you:

          1. Skewered anything with marmalade dipping sauce
          2. Citrus cured salmon from Rhulman's 20
          3. Citrus broiled shimp from Fish without a Doubt

          Let us know what you choose and how it turned out.

          My dinner club is meeting next Saturday - we are making one the Sunday Suppers at Lucques menus.

          2 Replies
          1. re: herby
            cleopatra999 RE: herby Mar 6, 2013 07:37 AM

            how about a ceviche? In spoons or shooter glasses, or on a piece of endive.

            1. re: cleopatra999
              herby RE: cleopatra999 Mar 6, 2013 04:54 PM

              I thought about it too :) Even in a bowl with toothpicks for picking.

          2. iL Divo RE: TSAW Mar 6, 2013 07:40 AM

            I'd probably do a citrus (probably grapefruit) and herb empanada platter with a spiced/spicy lemon cream dipping sauce

            1 Reply
            1. re: iL Divo
              herby RE: iL Divo Mar 6, 2013 04:55 PM

              Intriguing! Please your empanada recipe!

            2. c
              chez cherie RE: TSAW Mar 6, 2013 08:10 AM

              avocado and grapefruit supremes is a great combo. you could go in a guacamole direction, or do a salsa. for winter, the addition of some pomegranate arils adds great color and pop. (either the guac or salsa can be served in a variety of ways--on endive, with chips of various descriptions, on scallops, etc. )

              1 Reply
              1. re: chez cherie
                Madrid RE: chez cherie Mar 6, 2013 12:39 PM

                wow I was thinking an avocado, pomegranate, pink grapefruit, and basil (purple thai if possible for max color) dip/guac....maybe with shrimp and/or radicchio or endive spears.

              2. d
                Dcfoodblog RE: TSAW Mar 6, 2013 12:30 PM

                Preserved lemons! Frittata with leeks and preserved lemons that you cut into squares. Or do deviled eggs with preserved lemons and chives.

                1. Cherylptw RE: TSAW Mar 6, 2013 07:53 PM

                  Can you get decent scallops or oysters? Pan seared scallops or oven roasted oysters (or just straight up on the half shell) topped with citrus gremolata. Pretty simple & delicious

                  1 Reply
                  1. re: Cherylptw
                    LP808 RE: Cherylptw Mar 6, 2013 08:14 PM

                    Might steal your oyster idea. My market finally started getting them in last week, and I am binging before our peak season is over.

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