Help please with an appetizer dillemma.....

H

heather_in_sf

Well-known member
Hi everyone, I have a little dilemma regarding an appetizer for a party I'm attending next Friday, and would love your sage advice and suggestions.

It's a pot luck party for a group of friends who know what a good cook I am (thanks to you all for being the source of my recipes and thus founding my reputation!!). I've committed to bring an appetizer, but here is the dilemma.

Payday is also next Friday and so until then I cannot shop for the party - I will have to hit the store right after work, dash home and whip something up (and gussy myself up too) in time to make the 7:00 pm party across town. sheesh, I love the holidays and it's fun to get together but sometimes I wish paydays came sooner than twice a month! LOL

Any suggestions on a fantastically delicious and special looking appie that can be made with no lead time?

Thanks so much for your help...

 
What a challenge Heather. Look over the recipes up in T&T appetizers for some great suggestions.

Cathy's hot artichoke dip would go together fast and doesn't need any time for flavors to "meld" ahead of time like a cheeseball. The red pepper roll-ups would be good and festive. The Chandon cheese spread sounds so good, but may be better if made the day before? I have made the Buffalo chicken dip with a roasted chicken and piled the ingredients into my electric frypan with crock insert and cooked it that way. You could even throw it together in a ceramic casserole and nuke it. Good Luck!

 
Wow Heather, that is a dilemma! I have one that I wonder if you just might>>>

have the two key ingredients on you shelf already. It sounds so stupidly simple that it isn't anything special...but it is fantastic and pretty.
1 can crab meat, drained
1 bottle of Seafood Cocktail Sauce
1 block of cream cheese

Mix the well drained crab meat in a bowl with the bottle of cocktail sauce and refrigerate overnight. I smash the room temperature block of cream cheese on a pretty dish and pour the crab meat mixture over. Garnish with a few sprigs of parsley and put out crackers (I like Table Water crackers) and a couple of pretty knife spreaders.
I always get huge compliments on this! It is delicious. But it does need to be chilled. Maybe you already have the can of crab and the Seafood sauce?

 
These are on my list to try: rec: Dried Apricots with Goat Cheese and Pistachios

I have not yet made them, but they looked good, different and easy!

rec: Dried Apricots with Goat Cheese and Pistachios


To ensure you get moist, beautiful-looking apricots, avoid those sold in boxes and bags that you can’t see through. If you buy Turkish apricots, keep in mind that they’re usually sold pitted but whole and, unlike most California apricots, will need to be halved horizontally.

Active time: 40 min. Start to finish: 1 hr.
150 dried apricot halves (2 lb.)
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios, 1/2 of them toasted
1 lb. soft mild goat cheese, chilled

Toss apricots with juice and let stand, tossing occasionally, 20 minutes.

Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.

Cooks' note:
• You can assemble these 1 day ahead and chill them, covered, but they can’t be stacked and will take up a lot of refrigerator space.

Makes 150 hors d'oeuvres.

Gourmet
Gourmet Entertains
September 1999


Epicurious.com © CondéNet, Inc. All rights reserved.

 
I would also recomend Sylvia's rec: Hearts of Palm Prosciutto wraps

I made these for thanksgiving. They have a wonderful, interesting flavor. They are so easy and look pretty. I used rondele cheese vs. making my own. You can throw some finely diced/chopped basil over the whole dish to give it even more pazzaz (sp)

Thanks Sylvia for a great recipe! (I love that it is make ahead!!)


Heart of Palm Prosciutto Wraps

Ingredients

4 slices Prosciutto ham,* very thinly sliced or use regular rectangularly shaped cooked ham
1/3 cup Herb Cream Cheese (recipe attached)
1 bunch fresh basil leaves, washed and drained
4 whole stems of heart of palm,** well drained

Garnish

1/3 cup macadamia nuts, coarsely chopped (I used hazelnuts.)
cluster of fresh basil leaves

(Makes 16 to 20 pieces)

Lay out slices of ham (side by side and well separated) on a clean surface with short edges in a horizontal position. Paint each strip entirely and evenly with about 1 tablespoon of Herb Cream Cheese.

Place fresh basil leaves in a single layer over cream cheese surface, covering about 50 % of lower part of each Prosciutto ham strip; press lightly to secure leaves in position at lower edge. Arrange one entire “log-like” stem of heart of palm horizontally across basil leaf and cream cheese garnished strip of prosciutto; trim off stem of heart of palm that exceeds width of prosciutto strip.

Tightly roll ham around heart of palm stem. Arrange roll with seam side down; add a line of Herb Cream Cheese (about 2 teaspoons) across top of roll; press chopped macadamia nuts into cream cheese garnish. Repeat procedure to form 4 long Heart of Palm Prosciutto Wraps/Rolls.

If not serving immediately, store in a wax paper lined plastic container, covering surfaces carefully but closely with plastic wrap; close container with an airtight lid. Refrigerate.

Just before serving, remove rolls from container. With a sharp knife cut into 1 cm or 1⁄2 inch slices. (Avoid being too generous as this hors d’oeuvre
should be “one-bite” in size.) Artistically arrange slices in a standing position (macadamia nuts up) on a doilie lined tray.
* Proscuitto Ham is generally rectangular in shape (about 20 cm x 8 cm or 8 inches x 3 inches).
** Heart of Palm comes from the small cabbage palm. The hearts are peeled, then processed and placed into cans with a light salt brine. Heart of
Palm comes principally from Central and South America.
*** If stored properly rolls/wraps may be prepared
to this point hours before serving.

© Margaret H. ********* 2001

Herb Cream Cheese ©

Ingredients

1 cup cream cheese*, regular or low-calorie
2 teaspoons mayonnaise
1 teaspoon dill weed
1⁄2 to 3/4 teaspoon** fresh garlic, crushed

(Makes 1 cup)

Using a fork and working on a flat plate, combine ingredients thoroughly to form a smooth mixture.

Store refrigerated or frozen in an airtight plastic container.

* Use the wrapped block type of cream cheese, not the “spreadable” type.
** According to taste.

Sylvia's note: I used the spreadable cream cheese without the mayo and it worked well.

© Margaret H. ********* 2001http://www.finerkitchens.com/swap/forum2/44_Heart_of_Palm_Prosciutto_Wraps

 
Run with the tuna? Rec:peppered Tuna Skewers with Wasabi Mayonnaise (pan seared)

Believe me, this is very good and easy!

Suggested execution:

1. Make wasabi mayo the night before.

2. Call around and make sure fish monger has the tuna before you pick it up.

3. Toast sesame seeds (is very quick)

3. Cube tuna and marinate for 30 minutes while you spruce up.

4. Set tuna on paper towels to drain.

5. Take the whole shabang including fry pan(s), spatulas, fancy toothpicks, etc. to party and cook when there! (just don’t forget anything)

http://www.finerkitchens.com/swap/forum2/43_Peppered_Tuna_Skewers_with_Wasabi_Mayonnaise_pan_seared

 
How about the smoked salmon brushetta????

I had last week. Toast the bread, cool. Spread a layer of marscapone cheese, smoked salmon swirl, a little bit of carmelized onion and some capers.
You could do the onion the night before. I think they added a splash of balsamic vinegar when doing the onions. YUM!

 
A few ideas

These are totally non-gourmet, but they work in a hurry.

1. Pour pear preserves over Laughing Cow cheese and serve with crackers or toasted rounds of French bread.

2. Pour a jar of Hickory Farms Sweet and Sour Sauce over cubed Hickory Farms Beef stick and heat in a fondue pot.

3. Combine a jar of Heinz Chili Sauce and 1 small jar of grape jelly. Pour over frozen/prepared meatballs. Heat in a crockpot.

4. Holiday Dip -- Cream together 1 (8 oz) package cream cheese (softened) with 2 Tablespoons milk. Add 1 jar dried beef (rinsed, dried, and chopped), 2 Tablespoons minced onion, 1/8 tsp pepper and 1/2 cup sour cream, mixing well. Spread in an 8-inch pie dish. Sprinkle with 1/4 cup chopped pecans. Bake at 350 degrees for 15 minutes. Serve with crackers.

5. Salsa Baked Goat Cheese -- Toast 1/4 cup pine nuts (or coarsely chopped walnuts or pecans) in a 350 degree oven until lightly browned and fragrant (7 - 8 minutes). Slide off into a medium sized bowl. Add 1 (4-ounce) log goat cheese, 1 (3-ounce) package cream cheese, softened. Scoup cheese mixture to the center of a 9 inch decorative pie pan and form into a 5 inch diameter disk. Spoon your favorite prepared Salsa over and around the cheese mixture. Bake in a 350 degree oven for 10 - 15 minutes or until heated through. Sprinkle with a tablespoon or so chopped fresh cilantro. Serve as a dip or a spread.

6. Shrimp Louis Dip - Combine 1 cup mayonaise, 1 cup sour cream, 1/3 cup finely chopped green pepper, 1/4 cup chili sauce, 1 Tablespoon prepared horseradish, 1/4 teaspoon salt, 1/8 teaspoon freshly ground pepper, 2 cups finely chopped cooked shrimp. Chill.

 
I'll second the buffalo dip.... plus a few more ideas

I have made it with roasted chicken when in a hurry. It's also quick to make if you poach chicken tenders and even quicker to cut them up into about 4 chunks each. While they cook, mix up the cream cheese and dressing. Then I put in ceramic dish and nuke it all, depending on the microwave usually about 3 to 5 minutes gets it all - it may leave the celery a little more crunchy than the long baking but I actually like it that way. Also, I put about 1/4 to 1/2 cup of blue cheese crumbles between the cream cheese layer and the celery. In fact, no matter how much time I have, I usually nuke this - it's one dish that doesn't suffer in the least with nuking. I put the finely shredded cheddar on top nuke 1 minute and cover and leave for the party and the cheese on top finishes melting without overcooking and becoming tough.

I find that antipasta trays are always very welcome and fairly quick to throw together from stuff in the pantry/fridge and a few good cheeses.

Something I have been making lately that is simple and seems to disappear first. Take little crostini and spread them with pepper jack pimento cheese and bake until it melts and is bubbly.

 
Heather, Buffalo dip was very good; an inexpensive easy appetizer I use....barbeque meatballs.I

You could make the meatballs the night before and in the a.m. throw them in the crockpot to be ready for the party. I would turn them off when I get home, will be really hot and ready.


Barbeque meatballs.

1 cup dry bread crumbs *Italian style
1 1/2 lb ground beef
2 small onions sliced
dash pepper
2 tbsp vinegar
1/4 cup sugar
1/2 cup milk
1/4 tsp salt
2 tbsp worcestershire sauce
3/4 cup ketchup

mix bread crumps, milk, beef and shape into balls. Put balls (small) on cookie sheet in oven and cook till brown 350* 10-12 minutes. Seperate onion slices into rings and combine with rest ingredients. Pour over meat. cover;
simmer till done.


My tweaks:
I put these the next day in the crockpot on low. I always make 6 times the sauce recipe amount and onions 3 times the amout listed. The meatballs are really small; and they are a great appetizer.

 
Rec: Filo Tartlets with Crab, Ginger and Lime

Took these to a party recently and they were very well received. Used wonton skins instead of filo (recommend using a thin wonton skin vs the thicker ones), much easier and incredibly little flavor difference from the filo tartlets...comes together quickly too. I would transport the filling and cups separately then fill the cups at the party.

Filo Tartlets with Crab, Ginger and Lime
Makes 20

1 tbsp sesame seeds
1/2 lb. crabmeat
1 inch piece fresh ginger, peeled & finely chopped
juice of 2 limes (used less, juice of about 1-1/2 limes)
1/2 cup cilantro, leaves stripped
1/4 red bell pepper, cut into strips
Pat's addition: about 2 tbsp finely chopped green onion
4 tbsp mayonnaise
salt, tabasco to taste
1 recipe filo tartlets (see recipe below)
1 lime, peeled and segmented (sometimes I omit these)

Toast seeds in a dry pan over low heat until golden brown, 3 minutes. Toss crab with ginger, lime juice, cilantro, pepper, mayonnaise and toasted seeds. Add salt and Tabasco to taste. Cut lime segments into 1/2-inch pieces. Divide crab among filo tartlets. Garnish with lime segments. Serve at room temperature.


And here's a different filling for the tartlets:

Filo Tartlets with Smoked Chicken, Black Olives and Parsley Pesto
Makes 20

1 cup parsley
1 clove garlic, crushed
4 tbsp pine nuts
4 tbsp parmesan cheese, grated
juice of 1/2 lemon
2 tbsp olive oil
salt, black pepper
1 smoked chicken breast half (I get it at Trader Joes)
1 recipe filo tartlets (see recipe below)
10 pitted black olives, sliced

Place parsley, garlic, pine nuts, parmesan, lemon juice, and oil in a food processor or blender; pulse to a thick paste. Add salt and pepper to taste. Cut chicken into thin strips, 1/4-inch wide. Put 1 tsp pesto into each tartlet. Arrange chicken strips on top. (Pat's note: I put chicken in first then pesto on top for more colorful presentation). Garnish with an olive slice. Serve at room temperature.

Think ahead: Make pesto up to 3 days in advance. Cover and refrigerate. Fill tartlets up to 45 minutes before serving.

Filo Tartlets

1 4-oz. pkg. filo pastry
2 Tbsp. melted butter
pastry brush
2 12-cup miniature muffin pans

Preheat oven to 350 degrees. Brush one sheet of filo pastry with melted butter. With a sharp knife cut into 2- by 2-inch squares. Butter the muffin cups and line each one with four buttered filo pastry squares placed at slightly different angles. Repeat until all the filo pastry has been used. Bake to a deep golden brown, 6 to 8 minutes. Carefully remove the tartlets from the cups and let them cook completely on a wire rack.

Cook’s Note: To prevent the filo pastry from drying out, cover with a damp cloth until ready to use. If the buttered filo sticks to your fingers, use the pastry brush to press the filo squares into the muffin cups. You can bake tartlets up to 1 month in advance. Store in an airtight containers at room temperature.

Source: Hors D’Oeuvres by Eric Treuille & Victoria Blashford Snell

 
These sound great Pat! I knew I bought those won ton wrappers yesterday for a reason. Thanks!

 
Rec: Ahi Tuna Tartar on Sesame-Won Ton Triangles...another great use for your wrappers :eek:)

Ahi Tuna Tartar on Sesame-Won Ton Triangles

Sesame-Won Ton Crisps:
12 won ton wrappers (can substitute egg roll wrappers)
Olive oil spray
3 Tablespoons sesame seeds (no need to use if making cups vs. triangles)

Tuna Tartar:
9 ounces sushi-grade tuna, cut into 1/4-inch cubes
2 Tablespoons green onions, green parts only, finely chopped
2 Tablespoons sesame seeds, toasted
2 Tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
3/4 teaspoon orange zest
1/4 teaspoon Sriracha (red chili sauce)
2 Tablespoons cilantro, finely chopped
1/2 teaspoon kosher salt
1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice
Cilantro sprigs for garnish

Sesame-Won Ton Crisps: Preheat oven to 350̊F. Line a baking sheet with parchment paper. Cut the won ton squares on an angle to make two triangles. Arrange the won ton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from pan and let cook on a cooling rack.

Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, Sriracha, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add avocado and lime juice to the Tuna Tartar mixture. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each won ton square. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than one hour.

Source: www.partiesthatcook.com

Serves 24

 
Oh yum Pat! I am going to make this for our xmas eve appetizer bash. Thanks for posting these.

 
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