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denice

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I checked the favorites and just did not see what I need. Any ideas for first time company from New Orleans (they still have several feet of H2O in that house)? They just moved in across the street and I want to entertain them on the deck with cocktails and a snack/app that would be a bit filling, but I do not want to seem like I tried too hard to impress! That certainly has gotten me into trouble before.

Anyway, after the duck disaster, I have lost a bit of confidence. One thing that I am looking for is a clean kitchen when they arrive. Hmm... any help would be appreciated!

Love this site!

TIA

 
Denice, never underestimate the appeal of nachos. Or taquitos...

with guacamole (Trader Joes has wonderful frozen taquitos), or tamales. All of these can be eaten standing up, everyone loves them, and they say "Welcome to Arizona." I have some nice salsa recipes if you're interested.

I agree this is not an occasion to try to impress. Just comfortable food to break the ice.

There are lots of baked brie recipes around, some with a pastry crust. Or put together a really nice assorted cheese platter with olives and good bread, garnished with your rosemary. Maybe a veggie platter to go with it?

 
REC: Flatbread With Caramelized Onions and Cheese...

I haven't gotten around to trying this yet, but it sounds fantastic, and has gotten lots of great reviews. (Click link to read reviews).

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. "(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

 
I like baguette slices, goat cheese smear and roasted red pepper "pesto".

Or roasted tomato topping is also good.
You could make a wrap (using flour burritos) of cream cheese, smoked salmon (get the trimmings=cheaper) and capers. Cut into thinnish slices.
If you have a costco, they sell the BEST tomato bruschetta topping and then crisp Italian toasts. Really really good.
I made an appy for Easter using the little pastry cups. I put a little goat cheese in the bottom (you could use brie) and then topped with the tomato bruschetta mix. Ran into a hot oven for 5 minutes.
You could make a kind of viet summer roll, but easier. Moisten the rice paper wrapper and fill with shrimp or chicken salad--or crawfish to honor NOLA. Roll up burrito style and slice in half. If you use small wrappers they will be a nice serving size.

 
And one more really good one that you may think is old hat, but the addition

of parmesan really makes it special
Plate of oil, balsamic vinegar and parm, served with French baguette. The absolute MUST however is the very best oil, vinegar and parmigianno reggiano. Don't do it otherwise.

 
Marinated shrimp grilled on rosemary skewers....

easy to basically prepare ahead of time and then it only takes a couple of minutes on the grill once they get there and will have the deck area smelling heavenly. And best of all - a clean kitchen.

You can't go wrong with the buffalo chicken dip. Tar pit wings. Black pepper almonds. And I agree with the baguettes with cheese and pestos of any sort. Pick up a bag of the baguette slices at Harris Teeter, drizzle with a little olive oil and bake until golden and you can top those with ANYTHING!

 
CathyZ's Smoked Salmon Cheesecake is a good do-ahead app and very tasty with baguette slices >>.

These crisps are good for munching with beverages:
Cheese Crisps

3C. Smoked Chedder
2C. Rice Crispy cereal
1C. Almond Flour
1C. All-Purpose Flour
2 sticks Butter (melted)
2tsp Cayanne Pepper

Mix all gently in food processor. Roll into
small balls place on baking sheet and
flatten. OR roll into log shapes freeze
and slice thin. Bake 350 til golden.

And this cheese spread is very good and better if made days ahead.
CHEDDAR, RED PEPPER, AND HORSERADISH SPREAD

1/2 lb finely grated extra-sharp Cheddar (2 1/4 cups)
1 (7-oz) bottle roasted red peppers, rinsed, drained, patted dry, and finely chopped (1/2 cup)
1/3 cup mayonnaise
1 rounded tablespoon drained bottled horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Stir together all ingredients in a bowl until combined well.

Makes about 2 cups.
Gourmet
August 2005
Note: I add an 8oz block of softened cream cheese and pack the whole mixture into a crock.

 
All of this looks wonderful.

All of these look like just the thing and exactly what I want as far as ease, presentation, and taste! Now I just have to choose for Fri, but the best thing is that I will not have to peruse cookbooks in the future with all these choices. Thank you friends!

 
Opened & refrigerated, it lasts almost a week (imo) which is...

when I puree it and make it into a spaghetti sauce, adding some Del Monte diced tomatoes. It's great on pasta with some fresh basil strips and tiny cubes of mozzarella & a bit of fresh ground parmesan. That's if you have quite a bit leftover. It's my favorite Costco product & makes an easy, healthy but not too filling appetizer that our guests really like.

 
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