I do catering every once in awhile and have a small job in a few weeks. It is a birthday party for a friend's wife for about 20 people from 4-6. I do not have to do the cake. I want to make pick up appetizers that do not have to be heated up. I am looking for some good recipes, especially something like an artichoke type appetizer that can be baked and cut into squares. Anyone have a recipe for that - or some good suggestions for other interesting items??
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Have small catering job
- Thread starter franinva
- Start date
Here's a favorite of mine: Salmon Rillettes. It's a wonderful spread and sandwich filling
I've made finger sandwiches with it-spreading it on the bread while still soft, regrigerating the sandwiches until the butter firms up, then slicing into triangles. Or just serve it with baguette slices.
My all-time reliable appetizer is blanched thin asparagus tips, wrapped in bundles of 2 or 3 with a strip of prosciutto, arranged like the spokes of a wheel on a platter, with a dipping sauce of mayo, Dijon mustard, lemon juice, S&P.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1316
I've made finger sandwiches with it-spreading it on the bread while still soft, regrigerating the sandwiches until the butter firms up, then slicing into triangles. Or just serve it with baguette slices.
My all-time reliable appetizer is blanched thin asparagus tips, wrapped in bundles of 2 or 3 with a strip of prosciutto, arranged like the spokes of a wheel on a platter, with a dipping sauce of mayo, Dijon mustard, lemon juice, S&P.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1316
Here are 2 recipes that you might like, Zucchini Parmesan Squares and Artichoke tarts
Someone posted this here not that long ago
Miniature Artichoke Tarts
Recipe By : Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
Zucchini Parmesan Squares
3 pounds zucchini, trimmed, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
1 large onion, chopped
4 garlic cloves, chopped
2 eggs, beaten to blend
1/2 cup grated Parmesan cheese
1/2 cup fresh white breadcrumbs
1/4 cup (packed) chopped fresh basil or 1 tablespoon dried
Additional grated Parmesan cheese
Preheat oven to 375°F. Butter 8-inch square baking dish. Steam zucchini until tender, about 10 minutes. Transfer to large bowl and mash coarsely with fork. Spoon zucchini into sieve and drain well, pressing to release excess water. Place drained zucchini in bowl.
Melt butter in heavy large skillet over medium-high heat. Add onion and garlic; sauté until light brown, about 10 minutes. Add onion mixture to zucchini in bowl. Add eggs, 1/2 cup Parmesan, breadcrumbs and basil; stir to blend well. Season with salt and pepper. Transfer mixture to prepared dish. Bake until firm in center and brown on top, about 45 minutes. Cut into squares and serve, passing additional Parmesan separately.
MY NOTE: I sauteed the zucchini instead of steaming, then did a chop in the processor, then drained
6 side-dish or 4 main-course servings.
Bon Appétit
March 1994
Reva Pataki: Potomac, Maryland
Someone posted this here not that long ago
Miniature Artichoke Tarts
Recipe By : Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
Zucchini Parmesan Squares
3 pounds zucchini, trimmed, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
1 large onion, chopped
4 garlic cloves, chopped
2 eggs, beaten to blend
1/2 cup grated Parmesan cheese
1/2 cup fresh white breadcrumbs
1/4 cup (packed) chopped fresh basil or 1 tablespoon dried
Additional grated Parmesan cheese
Preheat oven to 375°F. Butter 8-inch square baking dish. Steam zucchini until tender, about 10 minutes. Transfer to large bowl and mash coarsely with fork. Spoon zucchini into sieve and drain well, pressing to release excess water. Place drained zucchini in bowl.
Melt butter in heavy large skillet over medium-high heat. Add onion and garlic; sauté until light brown, about 10 minutes. Add onion mixture to zucchini in bowl. Add eggs, 1/2 cup Parmesan, breadcrumbs and basil; stir to blend well. Season with salt and pepper. Transfer mixture to prepared dish. Bake until firm in center and brown on top, about 45 minutes. Cut into squares and serve, passing additional Parmesan separately.
MY NOTE: I sauteed the zucchini instead of steaming, then did a chop in the processor, then drained
6 side-dish or 4 main-course servings.
Bon Appétit
March 1994
Reva Pataki: Potomac, Maryland
Here's a T&T I've used often- Jerry's Cheese Squares
You can add artichokes to this franinva- I've done it. I used canned, drained and squeezed (paper towels) artichoke hearts that I chopped and added on top of the cheese before the eggs go on. This is a really good and easy recipe, does not need re-heating- tastes great at room temp.
JERRY’S CHEESE SQUARES
1 lb shredded Cheddar cheese
1 lb shredded Monterey Jack cheese
1 small can chopped jalepeno peppers, drained
6 eggs
Grease a pie tin or cake pan. Sprinkle cheeses in. Beat the eggs and pour over cheese. Sprinkle the top with the chilis. Bake at 350° for about 20 minutes or until set and starting to brown. Cool a bit, cut and serve. These freeze well.
You can add artichokes to this franinva- I've done it. I used canned, drained and squeezed (paper towels) artichoke hearts that I chopped and added on top of the cheese before the eggs go on. This is a really good and easy recipe, does not need re-heating- tastes great at room temp.
JERRY’S CHEESE SQUARES
1 lb shredded Cheddar cheese
1 lb shredded Monterey Jack cheese
1 small can chopped jalepeno peppers, drained
6 eggs
Grease a pie tin or cake pan. Sprinkle cheeses in. Beat the eggs and pour over cheese. Sprinkle the top with the chilis. Bake at 350° for about 20 minutes or until set and starting to brown. Cool a bit, cut and serve. These freeze well.
Not artichokes, but Randi's Leek and Bacon Flan is delish and can be baked
in individual tart pans, like mini quiches. Or left like a flan and cut up, served at room temp.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=22970
in individual tart pans, like mini quiches. Or left like a flan and cut up, served at room temp.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=22970
About artichokes, would you consider plain steamed artichokes served cold. You can make a very nice
platter with large artichokes and a bowl each of vinaigrette and aioli. People will make a mess of it but that's part of the fun.
And here is a link to a marinated artichoke recipe that I make often. It's good by itself or as part of an antipasti. I've made it with small quartered fresh artichokes when I couldn't find frozen artichoke hearts. (I don't like canned artichokes in this recipe.)
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=23426
platter with large artichokes and a bowl each of vinaigrette and aioli. People will make a mess of it but that's part of the fun.
And here is a link to a marinated artichoke recipe that I make often. It's good by itself or as part of an antipasti. I've made it with small quartered fresh artichokes when I couldn't find frozen artichoke hearts. (I don't like canned artichokes in this recipe.)
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=23426