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Seasonal canapé ideas, please

  • m

Am having just 3 guests for cocktails this weekend and am hoping for ideas for autumnal canapés. I'd like them to be sophisticated, beautiful - and delicious! I'd prefer single-bites and I'm looking for things that are a bit substantial.

I'm planning to do small servings of butternut squash soup garnished with creme fraiche and pumpkin seeds. Any thoughts? Thank you!

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  1. the soup sounds lovely.

    don't fall into the trap of serving everything on toast. people get too stuffed.

    also nice would be endive leaves filled with a bit of bleu cheese, acidulated diced pear and chopped candied walnuts.

    chicken liver mousse, finished with fig jam on black bread rounds

    salmon mousse with dill snips on cucumber rounds

    anchovy toast

    dates wrapped with bacon and stuffed with almond

    mushrooms stuffed with crab

    eta: deviled quail eggs with bacon mayo

    13 Replies
    1. re: hotoynoodle

      Your menus always sound so great. Thanks.

      Regarding the quail eggs, how long do you boil them and are they a PITA to peel? I've only had them raw.

      1. re: c oliver

        you're sweet, thank you.

        YES, they are a total pita to peel. i put them in cold water, bring to a boil, then turn off heat. leave them for about 4 minutes then drain carefully into an icebath. rolling on the counter seems to help crack the peel, but don't try doing them in a rush, lol.

        1. re: hotoynoodle

          I think I'll give them a trial run before heading for prime time! I can just visualize them :) Thanks as always.

      2. re: hotoynoodle

        +1 on salmon mousse & dill on cucumber. We serve smoked trout mousse & chive on a radish slice on the same platter.

        1. re: WNYamateur

          lovelove smoked trout, i just can't always find it :(

          1. re: hotoynoodle

            We recently bought a smoker and once we get our sea legs, smoked trout is definitely on the list.

        2. re: hotoynoodle

          I 2nd the anchovy toast perhaps with ricotta or mushrooms

          1. re: hotoynoodle

            Any tips on keeping endive spears upright. I find they roll around a bit too much.

            1. re: Gloriaa

              take each piece and at the stem end, slightly crush it with the heel of your hand. this "breaks" the structure just enough to make it flatter.

              works with lettuce, radicchio, etc.

              1. re: Gloriaa

                You need a food base to put them on. I've done dry cole slaw, seasonal greens, spinach, etc. Nestle the spears on them and they won't roll. For hot food I've done sauteed spinach, sauteed bell peppers and onions, etc or the dry ideas too. The color helps contrast the endive from the serving vessel (mine are mostly white).

                  1. re: Gloriaa

                    You're welcome! You can really use just about anything edible. A layer of sesame seeds (black/white), peppercorns, are good too.

                    You can also do this for entree items served on a buffet, like sliced meat, chicken etc.

                    1. re: alwayshungrygal

                      Dry legumes are good as a bed. Since their colors mute when cooked, at least you can enjoy looking at them a little when they are still pretty.

            2. I'm a sucker for persimmons. You can do something simple like persimmons and goat cheese:

              http://www.foodandwine.com/recipes/pe...

              wrap w/ prosciutto

              make a persimmons greens salad w/ nuts in frico

              With your soup, grissini wrapped w/ prosciutto would be good.

              1 Reply
              1. re: chowser

                I read the subject line and immediately jumped in to talk about persimmons. Medium wedge of fuyu, dollop of goat cheese, wrap in proscuitto, put on a toothpick. Heck, once I made people make their own when I ran out of time.

              2. I'm thinking stuffed mushrooms, or sautéed mushrooms served on crostini...

                1. Mushroom cheese cups - baked in a mini muffin pan - 1.5 in. squares of flour tortilla dipped in melted butter fit into each tin, then a filling of (for 48 pieces) 2 c. diced mushrooms, 1 c. chopped onion, 2 beaten egg yolks, 1 tsp. dried oregano, 1/2 C. chopped fresh parsley, 1/4 C. shredded parmesean, 3/4 C. shredded mozzarella, S&P to taste (I don't add any). Bake 350 degrees, 20 - 25 min. The recipe says these can be made ahead, frozen & reheated. I have baked, refrigerated and oven-reheated with good results.

                  1 Reply
                  1. re: MidwesternerTT

                    I've done similar but with wonton wrappers quartered and prebaked.

                  2. 2-3 bites, most likely. Mini popovers cooked and cut in half lengthwise. Fill with sautéed mushrooms and onions, topped off with a heft "dollop" of canned lobster bisque. Topped with cheese and under a broiler for a cple of mins

                    Tarragon, sage, thyme, garlic can be added as you like

                    1 Reply
                    1. re: FriedClamFanatic

                      I once used pumpkin eggnog in popover batter. After filling mini-muffin pans, I rolled an inch-wide strip of thin-sliced deli ham to insert vertically into the batter in each well. Inside the tube of rolled ham I stuck a small baton of gruyere. These savory-sweet two-bite morsels went over very well.

                      Another: top Ritz-type crackers (I like Trader Joe's 12-grain) with a small slice of Granny Smith apple, with a thin slice of Jarlsberg or other Swiss type cheese on top. Nuke until cheese melts and serve warm.