25 adults. No special hours specified, so folks will be coming and going all afternoon. If a dish can be left out at room temp, great! Or I can make several batches of a dish, and bring out duplicates, heated or chilled as needed, during the party. I'm in the sunny South, so the weather will be mild, and those wonderful winter chill-chasing dishes will be out of place. So far I've thought of a cheese and fruit tray (really brilliant, huh?) but I'm stuck after that. Your suggestions would be very appreciated. Make-ahead would be a bonus! Thanks.
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ISO: ISO Menu ideas for an Open House on Sunday afternoon (in two weeks) for about...
- Thread starter marianne
- Start date
In Search Of:
Here's a fruit dip that adults seem to like a lot.
Amaretto Dip for Fruit
1 4-serving package vanilla instant pudding mix
1/2 cup milk
1/4 cup amaretto
8 ounces cool whip.
Pour pudding mix into milk. Mix until thickened. Stir in amaretto. Fold in cool whip.
Serve with a fruit plate which may include strawberries, pineapple chunks, apple slices, banana sticks, etc. The apple and banana must be dipped in an acid solution—e.g. lemon juice in some water--to prevent browning.
Amaretto Dip for Fruit
1 4-serving package vanilla instant pudding mix
1/2 cup milk
1/4 cup amaretto
8 ounces cool whip.
Pour pudding mix into milk. Mix until thickened. Stir in amaretto. Fold in cool whip.
Serve with a fruit plate which may include strawberries, pineapple chunks, apple slices, banana sticks, etc. The apple and banana must be dipped in an acid solution—e.g. lemon juice in some water--to prevent browning.
Here's a simple T&T canape rec that can sit out for a long time, Marianne
This is really simple and delicious- and you don't need to worry about them sitting out for a long time:
CUCUMBER CANAPES WITH HERBED CHEESE
(serves two)
2 oz creamy herbed cheese (Rondele´is good!)
3 T chopped radish, plus radish sliced thin for garnish
8 quarter-inch slices of cucumber
Freshly ground pepper to taste
Combine cheese, chopped radish and pepper. Pat cucumber slices dry, then spread 4 of the slices with the cheese mix. Top the cheese with the other 4 cucumber slices, quarter the canapes and arrange the radish slices on top.
This is really simple and delicious- and you don't need to worry about them sitting out for a long time:
CUCUMBER CANAPES WITH HERBED CHEESE
(serves two)
2 oz creamy herbed cheese (Rondele´is good!)
3 T chopped radish, plus radish sliced thin for garnish
8 quarter-inch slices of cucumber
Freshly ground pepper to taste
Combine cheese, chopped radish and pepper. Pat cucumber slices dry, then spread 4 of the slices with the cheese mix. Top the cheese with the other 4 cucumber slices, quarter the canapes and arrange the radish slices on top.
Another T&T idea- Smoked Salmon Cheesecake
One recipe of this is enough to suffice for the entire crowd along with a few other menu items- it is really delicious and a show-stopper to look at:
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
One recipe of this is enough to suffice for the entire crowd along with a few other menu items- it is really delicious and a show-stopper to look at:
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
jillelaine
Well-known member
Salsa di Parmigiano in the T&T Hall of Fame is really good..you serve it at room temp.
marsha-tbay
Well-known member
Here's a Best ever party appetizer from all recipes. Also stuffed mushrooms is another idea.
Best Ever Party Appetizer
"Marinated goat's cheese with sun-dried tomatoes. Serve with sliced French bread." Original recipe yield: 10 servings.
source: allrecipes.com
INGREDIENTS:
12 ounces goat cheese
3 tablespoons olive oil
1 cup diced sun-dried tomatoes
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
DIRECTIONS:
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator.
Remove the toothpicks, and serve with sliced French bread.
Best Ever Party Appetizer
"Marinated goat's cheese with sun-dried tomatoes. Serve with sliced French bread." Original recipe yield: 10 servings.
source: allrecipes.com
INGREDIENTS:
12 ounces goat cheese
3 tablespoons olive oil
1 cup diced sun-dried tomatoes
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
DIRECTIONS:
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator.
Remove the toothpicks, and serve with sliced French bread.
The Laarb posted above at 3985 would be good cold as a big salad
smoked salmon cream cheese spirals do well on buffets, and the old standby veggie pizza appetizer is always popular. Use different veggies like marinated artichoke hearts or sliced water chestnuts or roasted red pepper or tomatoes to the usual mix for a punched up taste.
Cherry tomatoes stuffed with boursin cheese are also nice and bright for finger food.
smoked salmon cream cheese spirals do well on buffets, and the old standby veggie pizza appetizer is always popular. Use different veggies like marinated artichoke hearts or sliced water chestnuts or roasted red pepper or tomatoes to the usual mix for a punched up taste.
Cherry tomatoes stuffed with boursin cheese are also nice and bright for finger food.
marsha-tbay
Well-known member
Marianne, the recipe does not say. Here are the reviews, they may help you
http://allrecipes.com/Recipe/Best-Ever-Party-Appetizer/Reviews.aspx
http://allrecipes.com/Recipe/Best-Ever-Party-Appetizer/Reviews.aspx
REC: Chicken Satay with Spicy Peanut Sauce. This is great at room temperature>>>
Malaysian Chicken Satay
1/2 cup peanuts, dry-roasted unsalted
1 1/2 pints water
2 2/3 tablespoons tamarind pulp
1 1/3 tablespoons vegetable oil
3/8 cup shallots -- chopped
2 2/3 tablespoons fresh lemon grass, peeled -- finely chopped
3/4 teaspoon crushed red pepper
1 1/2 cloves garlic -- chopped
1/4 cup sugar
3/4 teaspoon salt
1 pound chicken breast halves -- skinned and boned
Place peanuts in a food processor, and process until ground. Spoon into a bowl and set aside.
Combine water and tamarind concentrate in a saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; let stand 20 minutes. Drain mixture in a sieve over a bowl, and discard pulp.
Heat oil in a medium saucepan over medium heat. Add shallots, lemon grass, red pepper, and garlic; saute 1 minute or until tender. Stir in ground peanuts, tamarind mixture, sugar, and salt. Bring to a boil; cook 17 minutes or until the mixture is reduced by half. Drain sauce in a sieve over a bowl; discard pulp.
Place each chicken breast half between 2 sheets of heavy plastic wrap; flatten to 1/8" thickness using a meat mallet. Remove plastic wrap; cut chicken into 3/4" wide strips. Combine 3 tablespoons tamarind sauce and chicken strips in a zip-lock bag. Seal; marinate in refrigerator 1 hour. Remove chicken from bag; discard marinade.
Loosely thread chicken strips onto skewers and grill on rack coated with cooking spray for 5 minutes on each side or until done. Serve with remaining tamarind sauce and rice.
NOTES : This recipe will serve about 10 as an appetizer. Serve with Peanut sauce.
Spicy Peanut Sauce
Serving Size : 2 cups
1 cup water
2/3 cup crunchy peanut butter
2 cloves garlic -- minced
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 to 1/2 tsp crushed red pepper
In a pan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in remaining ingredients and let cool to room temperature.
My Notes: In addition to the amount of crushed red pepper I add Sambal Olek until I get just the right amount of spice that I like.
Malaysian Chicken Satay
1/2 cup peanuts, dry-roasted unsalted
1 1/2 pints water
2 2/3 tablespoons tamarind pulp
1 1/3 tablespoons vegetable oil
3/8 cup shallots -- chopped
2 2/3 tablespoons fresh lemon grass, peeled -- finely chopped
3/4 teaspoon crushed red pepper
1 1/2 cloves garlic -- chopped
1/4 cup sugar
3/4 teaspoon salt
1 pound chicken breast halves -- skinned and boned
Place peanuts in a food processor, and process until ground. Spoon into a bowl and set aside.
Combine water and tamarind concentrate in a saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; let stand 20 minutes. Drain mixture in a sieve over a bowl, and discard pulp.
Heat oil in a medium saucepan over medium heat. Add shallots, lemon grass, red pepper, and garlic; saute 1 minute or until tender. Stir in ground peanuts, tamarind mixture, sugar, and salt. Bring to a boil; cook 17 minutes or until the mixture is reduced by half. Drain sauce in a sieve over a bowl; discard pulp.
Place each chicken breast half between 2 sheets of heavy plastic wrap; flatten to 1/8" thickness using a meat mallet. Remove plastic wrap; cut chicken into 3/4" wide strips. Combine 3 tablespoons tamarind sauce and chicken strips in a zip-lock bag. Seal; marinate in refrigerator 1 hour. Remove chicken from bag; discard marinade.
Loosely thread chicken strips onto skewers and grill on rack coated with cooking spray for 5 minutes on each side or until done. Serve with remaining tamarind sauce and rice.
NOTES : This recipe will serve about 10 as an appetizer. Serve with Peanut sauce.
Spicy Peanut Sauce
Serving Size : 2 cups
1 cup water
2/3 cup crunchy peanut butter
2 cloves garlic -- minced
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 to 1/2 tsp crushed red pepper
In a pan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in remaining ingredients and let cool to room temperature.
My Notes: In addition to the amount of crushed red pepper I add Sambal Olek until I get just the right amount of spice that I like.
What about a large Ham? I have done this a few times. Feeds many people (m)
VERY, very easy to make. Serve with lots and lots of condiments. You could also use it as an excuse to buy one of those fun panini bread thingies. You can have an asortment of breads and everyone can make their own. Sounds like it may be perfect, since people are coming at all different times.
Have fun!!
Regards,
Barb
VERY, very easy to make. Serve with lots and lots of condiments. You could also use it as an excuse to buy one of those fun panini bread thingies. You can have an asortment of breads and everyone can make their own. Sounds like it may be perfect, since people are coming at all different times.
Have fun!!
Regards,
Barb
jillelaine
Well-known member
I either serve it with fresh sliced baguette or toasted baguette slices...
they will need a napkin. But it is not too messy. It is very good.
they will need a napkin. But it is not too messy. It is very good.