ISO: And now for my next trick: Oscar Party! ISO appetizer dishes.

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vicki-in-tucson

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For years, several friends and I have been getting together to watch the Oscars. My fabulous spouse plays butler and serves the food. (He claims to be utterly uninterested in the Oscars, but always ends up watching.)

People generally bring appetizer/finger food-type dishes to nibble on while we sip our champagne. The idea is to have a steady stream of small eatables throughout the evening.

As I provide the house and champagne, I'm exempt from fixing food. However, I usually do one or two things. This year I'm going to make Joe's Avocado Salad that went over so well last weekend. And I'll probably also make chocolate-covered strawberries.

Can anyone recommend another simple yet elegant appetizer dish? Thanks!

 
See "Salmon Canapes" posted in Favorites. Also "Spinach-Stuffed Mushrooms." Both are great.

 
Have you seen the choc strawberries that were dipped to look like tuxedoes?

I can't remember where I saw them, but it was quite easy and would be fun for your party. It must have been a wedding site, because I remember a matching wedding dress looking strawberry in white chocolate too. Maybe google it if interested?

 
Simple, do-ahead and colorful: Proscuitto and mozzarella kabobs

Marinade
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon oregano
1/4 teaspoon crushed basil
1/4 teaspoon crushed red pepper

2 - 9 oz packages of mozzarella balls or 1 - 16 oz package mozzarella cut into 1" cubes

1 - 7-1/2 oz jar red roasted peppers, drained
8 oz proscuitto
1 bunch fresh basil or watercress

A few hours or up to one day ahead mix oil, salt and pepper, oregano, basil, red pepper. Add mozzarella, cover and refrigerate.

Cut roasted peppers into 1" pieces. Cut proscuitto into quarters. On toothpick - 1 roasted pepper, 1 marinated mozzarella ball, 1 basil leaf and 1 piece proscuitto.

 
REC: Mexican seafood cocktail ( if my link worked.!)

I love this recipe from Gourmet mag! I use Miller's lump crab (delicious premium canned) and I up the hot sauce by quite a bit as the crab dummies it down. I serve it in small sake cups with demitasse spoons (I cut up the shrimp), or I do shrimp shooters. I have one medium shrimp and the cocktail sauce in tiny plastic wine-tasting cups (all those shot glasses were too expensive) and place them on a nice silver platter. Use the original Clamato juice. This is four forks!!

http://www.epicurious.com/recipes/recipe_views/views/231992

 
I wonder if these could be threaded on a grissini (sp?)-

those skinny bread sticks? Probably couldn't make them so far ahead as they might go squishy, but sounds cool- make the whole thing edible & toothpick dish irrelevant! Maybe lightly oil/butter the stick to make threading easier & "seal" it from soaking up too much liquid too fast?
Party sounds like fun! -Karen, Judy in MA's kid

 
I am SO glad you explained what a grissini is! Anyway, that sounds great to me- may try

it myself next time I make them. p.s - I am also in MA (Cape Cod)

 
Asparagus, blanched, rolled in vinaigrette and then

grated parmesan. Serve upright in a straight sided glass/goblet.

 
Not an appetizer, but if I was going to a party (I'm not), I was thinking Turkish Delights...

as mentioned in "The Chronicles of Narnia) would be a good thing to take.

Have fun, I'll be home in my pjs watching!

 
I made some a few hours ahead and they started getting soggy. 1 hour ahead should be fine.

 
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