any ideas for finger food for a movie night? I'm just drawing a blank :-0

forks may be doable Missy, it's just going to be four of us since my other

friends have all seen the movie. we can comfortably sit at the dinning room table since the couch is low and the tv is big screen. I'm loving the smoked salmon recipes and the latkes can be just perfect. I make them with just the grated potato too. the wontons and the veggie stuff are also great ideas. can't remember the last time I skewered anything. that's always easy to serve. thanks smileys/smile.gif

 
I just bought some of those frozen ones about 6 months ago and Blagh!>>>

I hate them!!!! So far I used them in Beef Burgundy (pulled them all out and threw them away) then in Coq au Vin, same thing. I won't be using any more. I have two bags out in the freezer...ya want them? I thought they would be such a help, they are tedious little buggers to peal, but worth the taste.

 
LOL - nope, I haven't used those little frozen guys in years and I may have a hard

time finding the fresh ones in the market but ya never know. I'll look for them and ask the produce guys. the onions and cheese sound like a great combo. I love a good fontina. if you ever some aged fontina, try it.... awesome!

 
The markets here have them in the produce section in little bags along with>>>

shallots & garlic. I hope you can find them cause the just soak up the Balsamic. So good. And I agree with you, I love an aged Fontina.

 
I searched for some shrimp recipes with skewers and found some old posts with great looking

recipes. don't know how I missed the kiev recipe before. nothing like melted butter oooozzing out when you bite into something smileys/smile.gif

HOT PEPPER AND GARLIC SHRIMP
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1343

SHRIMP KIEV
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8315

Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24199

Tangy Orange B-B-Q Shrimp W/Bacon
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=33102

 
Oh, Oh, Oh Randi (jumping up and down) the last one, the shrimp with>>>

bacon, is one I posted and I guarantee you will love it!

 
REC: Won Ton BAskets

Sorry Randi, I thought it was posted here. Now I don't know where it came from. I have not made these but the recipe sits on my counter waiting as it looks so good.

Won Ton Baskets

Won Ton wrappers
Olive oil
1 tablespoon butter
1/2 pound mushrooms (any type will do), finely chopped
4 or 5 cloves minced garlic
Kosher Salt and pepper to taste
1/4 cup Brie cheese
5 slices smoked salmon lox
Parsley and/or Capers for garnish

Preheat oven to 375̊ degrees F.
Using scissors, trim the won ton wrappers to approximately 2 1/2-inch squares. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin). Bake for approximately 7 minutes. Remove from oven and cool. The won ton baskets can be made a day ahead. Cover and store at room temperature.

Filling
In a large frying pan, melt butter; saute the mushrooms, garlic, salt, and pepper until there is no more liquid left. Remove from heat and cool; spoon into prepared won ton baskets.

For each won ton basket: pinch off a small piece of brie cheese; place it on top of the mushroom mixture. Cut a small triangle piece of smoked salmon lox and drape it on top of the cheese. Just before serving, preheat oven to 350̊ degrees F. Place into oven just long enough to melt the brie cheese. Remove from oven, sprinkle parsley on top of each basket or garnish with capers and serve warm.

This recipe makes approximately 12

 
LOL...send me your address Marg and they're yours! Can you tell I'm a>>>

Taurus and can't stand to waste anything! I just know I'll figure out a way to use those nasty little things up! Yuk!!!

 
What about stuffed mushrooms. Here's one I like. Rec: Sausage-stuffed Mushrooms

Sausage-stuffed Mushrooms

Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350̊F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes 24.
Source: Moyn from Bon Appétit, November 2002

Pat’s notes: These were yummy. Per the Epi reviews I used fresh garlic instead of garlic powder, and medium-sized mushrooms (which I hollowed out a bit more with a melon baller). Might cut back on the cream cheese next time as it seemed a bit much, or use larger sausages to give a better ratio of sausage to cream cheese. Leftover filling was very nice in an omelet the next morning with some chopped fresh tomatoes added just before folding omelet in half. Warmed the refrigerated filling slightly in microwave before adding to omelet.

http://www.epicurious.com/recipes/recipe_views/views/107246

 
Cheese and crackers, finger sandwiches, tortilla roll ups, large pretzels w/mustard or melted cheese

 
Here are some T&T for you: REC: Scotch Eggs, Mex Shrimp Cocktail, Ground Turkey in Lettuce Cups...

Just skip the breadcrumbs for the eggs.
* Exported from MasterCook *

SCOTCH EGGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

6 hard-boiled eggs -- peeled
1 1/2 pounds good quality pork sausage
1 tablespoon parsley
1 teaspoon ground sage
1/2 teaspoon ground black pepper
1/4 cup flour
3/4 cup cracker crumbs
2 eggs -- beaten
1 cup vegetable oil -- for frying

Combine sausage, sage, parsley, and pepper in a bowl, mix well. Divide into 6 parts. Heat oil. Form meat mixture around eggs, sealing well. Dredge in flour, dip in egg, and then in cracker crumbs. Fry eggs in oil until sausage is cooked through, and eggs are golden brown. Place on paper towels. May be kept warm in a 200 degree oven. Slice eggs in half lengthwise. Serve with sour cream-horseradish sauce.

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* Exported from MasterCook *

Mexican Shrimp Cocktail

Recipe By :Virginia
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Shrimp

Amount Measure Ingredient -- Preparation Method1 pound cooked shrimp -- peeled and deveined
16 ounces Clamato (enough to cover shrimp in a
decorative glass)
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon Tabasco
1 tablespoon ketchup
1/2 cup cucumber -- diced
1/2 avocado -- diced

Mix the Clamato, Worcestershire Sauce, lime juice, hot sauce, and ketchup together and marinate shrimp in it for at least an hour. Mix in cuke and avocado just before serving. Serve in a decorative glass or a martini glass. Garnish with a slice of lime. Serve with tortilla chips or crackers.

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* Exported from MasterCook *

Ground Turkey in Lettuce Cups

Recipe By :"Quick Fix" column/LA Times Food Section 6/6/01)
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Asian

Amount Measure Ingredient -- Preparation Method2 Tablespoons soy sauce
1 Tablespoon oyster sauce
1 cup hoisin sauce -- divided
2 teaspoons cornstarch
3 tablespoons oil
3 cloves garlic -- -- minced
1/2 cup white onions -- diced
1 lb ground turkey
1 teaspoon coarse salt
1/2 teaspoon white pepper
1 portabello mushroom -diced
1/2 cup red bell pepper -- diced
1/2 cup waterchestnuts -- diced
3 green onions -- chopped
12 bibb lettuce leaves

Combine the soy sauce, oyster sauce, 2 tablespoons hoisin sauce and cornstarch in a
small bowl and set aside.Heat the oil in a large skillet over high heat until very hot. Cook the garlic and white onions until soft, about 30 seconds. Add the turkey, salt and pepper and cook turkey until lightly browned though still slightly pink in the conter, 2 to 3 minutes.Stir in the mushrooms, bell pepper and water chestnuts. Add the suace and continue cooking, stirring, until the sauce thickens and the turkey is cooked through, 2 to 3 minutes. Add the green onions and cook for 1 minute.Transfer the turkey mixture to a large serving bowl. To serve, place 1/2 cup of the turkey mixture into a lettuce leaf. Spoon some of the remaining hoisin sauce on top, then roll the top and bottom edges of the leaf toward the middle while tucking in one of the side to make a package similar to a burrito. Repeat with the rest of the
lettuce leaves and turkey mixture. Serve the lettuce cups on individual plates or seal with a toothpick and serve on a platter.
4 to 6 servings

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* Exported from MasterCook *

Creamy Crab and Caviar Parfaits

Recipe By :Sunset, JANUARY 2001
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method1/2 cup finely chopped celery
1/2 cup finely chopped English cucumber
1/4 cup minced fresh chives
1/2 pound shelled cooked crab (1 cup -- see instructions
below)
Creamy wasabi dressing
1/2 cup tobiko caviar or salmon caviar (see notes)
4 thin slices English cucumber -- (4 to smileys/bigeyes.gif
Fresh chive spears -- rinsed

1. In a bowl, mix celery, chopped cucumber, and minced chives.
2. Spoon 2 tablespoons crab into each of 4 tall, stemmed glasses (about 8 oz. each); divide half the celery mixture, half the creamy wasabi dressing, and half the caviar among glasses. Repeat, ending with caviar.
3. Garnish parfaits with cucumber slices and chive spears.

NOTES : Notes: Assemble through step 2 up to 4 hours ahead; cover and chill airtight. Garnish with cucumber and chives just before serving. If using salmon caviar, rinse with cold water and drain; use cold. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

CRUDITES WITH OLIVE OIL AND FLAVORED SALTS

Recipe By :Bon Appetit "Entertaining Made Easy"
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method1/3 cup sesame seeds
11 1/2 teaspoons salt
1/4 cup curry powder
1/4 cup Hungarian sweet paprika
3/4 cup extra-virgin olive oil
Assorted fresh vegetables

Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin.
Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.)
Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.

I think smoked paprika would be good in this also.

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* Exported from MasterCook *

ENDIVE WITH BRANDIED GORGONZOLA

Recipe By :Cindi Taylor-Reiss
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method1/4 cup sliced almonds
1 cup crumbled Gorgonzola cheese or any blue
cheese softened
3 ounces cream cheese softened
2 teaspoons brandy
3 medium heads Belgian endive

Preheat oven to 325. spread out the almonds in a small baking dish and toast lightly, 7 to 10 minutes. Let cool and chop coarsely. In a small bowl or food processor combine Gorgonzola, cream cheese and brandy; blend well. Cut root end from endive and separate leaves. Pipe in 1 heaping teaspoon cheese filling on base of each leaf. Top with almonds. Arrange leaves on a serving platter in concentric circles with tips facing out.




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* Exported from MasterCook *

Shrimp Sea Island (small batch)

Recipe By :Lucy Fokeslink in Perennials
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood
Shrimp

Amount Measure Ingredient -- Preparation Method1 lbs medium shrimp
1 mild white onions thinly sliced (Vidalias
if possible)
3/8 cup olive oil
1/3 cup cider vinegar
1/4 large capers and juice
2 3/8 tablespoons sugar
2 3/8 teaspoons Worcestershire sauce
3/4 dash Tobasco sauce -- (1/2 to 1)
1 3/4 dashes salt

Boil shrimp for 3 minutes. Peel, devein, rinse and drain very well. In a deep, flat
pan, layer shrimp and onion rings repeatedly. Blend all remaining ingredients and pour over the shrimp and onions. Cover and refrigerate for at least 12 hours. Stir or flip over several times. To serve, lift shrimp and onions from marinade and place on a large, lettuce-lined platter. If there are any onions left over, refrigerate. Chop and mix with mayonnaise to enjoy later with saltime crackers.

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wow guys, what a collection of great sounding recipes, thank you! I

can't wait to dive into these. movie night is the weekend after this coming one but I'm starting in on these in the next couple of days. there's just too many..... OK, almost all of them that I want make.

you guys rock!

 
thanks Marg. maybe it was one of Peggy's? I thought I had a link to her website but

can't find it. I know she liked to make won ton baskets for stuff.

boy, ya can't go wrong with mushrooms and brie and smoked salmon.

 
maybe skewer some fruit or pickles with those "sword" type picks to go with the movie.

There is a crustless quiche type of appetizer made with eggs and chilis that you bake and cut in squares. I don't have the recipe handy, but it would work well on a plate with picks, and no wheat in the batter.

 
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