Here's what I'm looking for.(I know- nothing like waiting until the last minute)

C

cynupstateny

Well-known member
Been invited to a New Year's Eve party several hours from our home. Didn't plan on going but JUST changed our minds. Now I need a really spectacular food item to contribute. Either a main dish type for the buffet or a snacky/appy type for before dinner. I REALLY want to WOW them. (Old college roomies and very competitive) Several hours of transportation so it'll have to be rewarmed or finishing touches put on in someone elses kitchen. Hope some of you will come through for me.

Thanks

 
Another one that sounds good with lots of great reviews: Flatbread W/ Caramelized Onions and Cheese

FLATBREAD WITH CARAMELIZED ONIONS AND CHEESE

"This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad..."

2 tablespoons olive oil
3 large onions, chopped
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb frozen puff pastry (defrosted but cold)
6 ounces brie cheese, diced (rind removed)
6 ounces mild blue cheese, diced
2 tablespoons chopped fresh chervil or parsley

Heat oil over medium high heat in a large skillet. Add onions; cook until wilted & starting to brown. Add sugar, vinegar, salt & pepper.
Reduce heat & cook gently for 15- 25 minutes or until onions are caramelized & brown. Cool.

Roll pastry into a rectangle approximately 12 x 16 inches. (From the poster: "I don't use the sheets of puff pastry - I prefer to use the 375gm package of Tenderflake Puff Pastry. I start rolling it out on my counter, then I transfer it to my baking tray (which has been lined with parchment paper) and roll the pastry to fit the tray. Since puff pastry is very "forgiving", you can "cut & paste" if necessary)."

Spread onions over pastry. Dot with cheese & sprinkle with chervil. (If you are preparing this for a party, you can prepare to this point and refrigerate- then bake later).
Bake in preheated 400F oven for 20- 25 minutes or until cheese has melted & pastry is crisp.

When removed from the oven, it will be puffed right up but allow it to cool for 5 minutes & it will fall back down. Cut into 20 serving pieces - this is easier done with kitchen scissors instead of a knife - then cut each piece in half diagonally.

40 triangles

from Bonnie Stern
posted at Recipezaar

http://www.recipezaar.com/57294

 
mediterranean couscous with roasted vegetables, or raspberry crumble tart

both in epicurious.
Two ideas - good luck.

 
This is very elegant for the season. REC: Caviar Pie. I've posted it before.

Caviar Pie

I do 1/3 of this for 4-6 people. I usually serve 2 hors d'oeuvre, though, so my recollection is that 1/3 is perfect for 4.

I like to serve it on plain Carr's type table water crackers.


2-3 ripe avocados, peeled and THINLY sliced
6 hard-cooked eggs
4 T. green onion, finely chopped
5-6 T. mayo
¼ t. Dijon mustard (I always use Maille)
2 T. chopped parsley
half lemon
salt and pepper
1 ½ c. sour cream
13 ½ oz. jar lumpfish caviar, very thoroughly drained (black)

Dip the sliced avocado in lemon juice and arrange on the bottom of a quiche or pie plate. Mash the cooked eggs and combine with the green onion, mayo, mustard, parsley and salt and pepper to taste.

Spool an even layer over the avocados, then blend sour cream with additional 1/3 t. Dijon and spread this over the top. There should be about ¼ “ layer of sour cream. Sprinkle top with caviar, cover and chill for several hours.

Guests spoon the creamy pie onto the cracker for nibbling.

Note: It is very important to drain the caviar first. I put it into a fine strainer and carefully stir it from time to time. Otherwise the black liquid is quite unattractive as it oozes out onto the creamy white surface.

The avocado needs to be ripe enough to be 'scooped' by a spoon and firm enough to form the base of this 'pie'.

 
If it's not too late, try REC: Sausage Cheese Balls (Quickand Easy)

People rave about them.

1 lb bulk hot sausage
1 lb sharp Cheddar cheese, grated
3 cups biscuit mix (like Bisquick)

Preheat oven to 350 degrees F.

Combine the raw sausage and cheese until well blended, then mix in the biscuit mix to form a dough.

Roll into marble-sized balls and place on a cookie sheet;

At this point, I'd pop them in an insulated container with some ice or other frozen food).

When you arrive, bake at 350 degrees F for 15 - 20 minutes or until cooked and brown.

 
Dawn - we made these at the last minute to add to our Christmas Eve buffet and they were a huge hit!

 
This is so wrong. I read "amazing" and think "gotta try this" and "LDP, print this puppy"

and then think "gotta lose some weight"...lol. Such is the life of a foodie I guess. ;o)

Tomorrow is a new year. smileys/smile.gif

 
Meryl, I've tweaked this...

Leave out the breadcrumbs, add golden raisins and minced preserved lemon. Also, I used a blend of garlic-infused butter and olive oil.

Use whole sheet of phyllo, brush with butter, fold in half, brush, fill, roll up like an eggroll, brush with more butter and sprinkle with sesame seeds.

I served these larger versions as a first course.

TDF!!!

 
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