Menu for casual but upscale cocktail party - need input & recipe for dips/spreads....

M

music-city-missy

Well-known member
This is going to be a fairly casual affair around a pool with the food being set up inside in the formal dining room. It's a reception for a visiting college coach and it's by invitation only in the 'old money' neighborhood. So the friend hosting it wants it to be elegant but casual - no chicken wings. Here is what I am thinking about doing - any feedback, suggestions, recipes welcome - OH and the kicker, I may be out of town for the three days leading up to it and it's on a Friday night meaning I may have to take off work to do this for DH's alumni association!

Beef tenderloin with yeast rolls - horseradish sauce, mustards, etc - maybe if I get brave a hollandaise sauce

Antipasto tray - marinated artichoke hearts, assorted olives, marinated mushrooms, marinated ovaline mozzarella cheese w/sundried tomatoes & basil, anchovies, asparagus wrapped in proscuitto, balsamic roasted onions, maybe some other meats

Cheese board - 3-5 nice cheeses - definitely a blue, brie or camembert, manchego - don't really know yet - trying to doecide what goes nice together - along with fresh fruits, almond, and maybe if I can get it made this week - a fig salami

Ham rolls - the 'host's fiance' wants to make these - party rolls with ham & swiss cheese with a mustard butter poppy seed mixture poured over them overnight and then baked

Brie kisses - puff pastry with brie and assorted hot pepper jellies - plain hot pepper, apricot (or peach) hot pepper, pecan hot pepper

A trio of dips/spreads - thinking about a chicken liver spread of some sort here (Olga's w/apples & calvados is my fave right now), a seafood dip (NEED HELP on this one), maybe a tapenade

And shrimp with a regular cocktail sauce and a caribbean one with papaya and cucumbers

Desserts on the sideboard will be Buckeyes (of course), mixed with chocolate covered strawberries, maybe some pecan bars or something non-chocolate.

 
I lovve the sound of the Brie kisses - as for a seafood dip, REC: Crab/Lobster Dip

8 ounces cooked crab meat
8 ounces cooked lobster meat
1/4 cup onion
1 8-ounce can water chestnuts
3/4 cup mayonnaise
1 heaping teaspoon prepared horseradish
Salt and pepper to taste

Mince the crab, shrimp, onion, and water chestnuts or process them in a food processor. Transfer to a small bowl and combine. Stir in the mayonnaise and horseradish. Salt and pepper the mixture to taste. Chill. Serve with water crackers, celery sticks, and cooked artichoke leaves. Makes 3 cups.

 
My friend swears by this hot crab dip (inside)

6 Tbsp cream cheese
1/2 cup mayonnaise
7 1/2 oz canned crabmeat, drained
4 Tbsp minced onion
1 Tbsp lemon juice
1/2 tsp Tabasco sauce or Hot sauce

Preheat oven to 350F. In a medium-size mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in crabmeat, minced onion, lemonjuice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with Pam cooking spray.

Bake in preheated 350F-degree oven for 20 minutes or until sauce is bubbly. Serve with

And a similar one, with Parmesan cheese:

French bread loaf, cut 1/4" thick
melted butter to coat each French bread slice
Coarsely ground cracked peppercorns
3 ounces cream cheese
2 tablespoons sour cream
1 garlic clove minced
5 ounces crab meat
1 tablespoon Parmesan cheese, finely grated
a pinch of Cayenne pepper
salt, to taste

Preheat oven to 350° degrees F.

Cut each French bread slice in two pieces diagonally, brush one side with melted butter, add cracked pepper pressing to adhere to the bread. Broil each side 2 to 3 minutes until lightly toasted. Note: this can be done a day ahead and kept at room temperature.

In a small bowl combine cream cheese, sour cream, garlic, crab meat, Parmesan cheese, cayenne pepper and salt. Butter the ramekins, fill with crab dip and bake 20 to 22 minutes until tops are bubbly and starting to brown. Serve hot on a serving plate with toasted French bread. This is an excellent crab dip recipe.

Makes approximately 1 cup hot crab dip.

 
sounds fab. when you lock onto a menu, please post it in T&T. this really helps me when planning.

 
and kpinky's pink peppercorn feta spread is in T&T. lemon or nut tassies in T&T are nice

finger food sweets.

 
This is really good and can be made ahead. REC: Smoked Salmon Mousse

This is tried and true and so good. I usually make it with smoked salmon from Trader Joe's. And is justification for my copper fish mold!
Also you might look at the menu link below.

* Exported from MasterCook *

Silver Palate Salmon Mousse

Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate

Amount Measure Ingredient -- Preparation Method

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon or -- skin and bones remov
canned salmon
1 cup heavy cream

Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours.
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NOTES : I have made this with a can of smoked salmon, and it was excellent.http://www.finerkitchens.com/swap/forum28/27_Hot_Summer_Day_Wedding_Reception_Menu

 
How about a fig tapenade? Here are three that I have collected but never tried.

* Exported from MasterCook *

Fig and Olive Tapanade

Recipe By :Epicurious
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Formulating Recipes
Olives Tapenade

Amount Measure Ingredient -- Preparation Method

1 cup dried Calimyrna figs -- stemmed and chopped
1/3 cup water
1/3 cup Kalamata olives -- chopped
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers, drained
1 1/2 teaspoons fresh thyme -- chopped

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

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* Exported from MasterCook *

Fig and Walnut Tapenade with Goat Cheese

Recipe By :Bon Appetit/October 2001
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Tapenade

Amount Measure Ingredient -- Preparation Method1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other
brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers -- chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5 ounce logs soft fresh goat cheese (such as -- each cut crosswise i
Montrachet)
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

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* Exported from MasterCook *

Fig and Olive Relish

Recipe By :The Culinary Institute of America
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Tapenade

Amount Measure Ingredient -- Preparation Method1/2 cup dried figs
1/4 cup brandy
1/2 cup water
1/4 cup nicoise olives -- pitted
2 tablespoons capers
1/4 cup walnuts -- toasted
1/4 teaspoon salt -- as needed
1 pinch freshly cracked black pepper -- as needed

1 Place the figs, brandy and water in a small saucepan with a tight-fitting lid and place over medium-high heat. When the mixture just comes to a boil, turn off the heat, cover and let the figs steep until soft, about 10 minutes. Drain the figs, reserving the liquid in a small bowl.
2 In a food processor, combine the figs, olives, capers and walnuts along with ½ of the reserved brandy liquid. Pulse until well combined, about 5 to 10 seconds. Pulse in extra brandy liquid a bit at a time until the relish is well blended but still coarse. The relish should be very moist and easy to spread.
3 Adjust seasoning as needed with salt and pepper. The relish will keep, refrigerated, in an airtight container for up to 3 days. Bring to room temperature before serving.

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Rec: Salmon Cheese Ball...Not a seafood spread but delicious.

Salmon Cheese Ball

8 ounces cream cheese -- softened
1 16 oz. can salmon -- drained & flaked
1 tablespoon lemon juice
1 tablespoon onion -- grated
1/4 teaspoon liquid Smoke flavoring
1/4 teaspoon salt
1/2 cup nuts -- chopped
3 tablespoons parsley -- snipped

Mix first 6 ingredients. Shape mixture into a ball. Refrigerate. Mix nuts and parsley and roll the ball to cover.

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Recipe: Salmon Dip Truly Delicious

DIANNE’S SALMON DIP



Ingredients:

1 large can pink salmon (10 - 12oz can)
2 TEASPOONS dehydrated onions
1 package cream cheese, softened (8 oz) to room temperature
1 teaspoon liquid smoke
1 teaspoon lemon juice


Spices to taste:

Salt
Pepper
Celery salt
Dry mustard (a pinch)



Step 1

On parchment paper, or cutting board, place canned salmon and REMOVE all bones and cartilage. When completed removal of bones and cartilage, place salmon in colander and rinse and dry. Place in bowl.


Step 2

Add lemon juice and mix. Add dehydrated onions and mix. Add cream cheese (can use hands) and mix thoroughly. Add liquid smoke and mix.
Blend thoroughly.

Step 3

Add spices to taste to your satisfaction.


Step 4

Refrigerate at least 2 hours.


Step 5

Serve with crackers.

 
This sounds good. I have a few questions...

Would that be a 10-1/2 oz can of salmon?
I was in Wegmans the other day and they only had Bumblebee brand salmon. Is there a particular brand of canned salmon that is really good?
And I'm presuming the cream cheese is the 8 oz size (haven't seen those little 3 oz cream cheese packages for a long time). Thanks!

 
You are correct, AnnNoVa!! it is a 10-12oz can of salmon and 8 oz of cream cheese-Sorry about that

 
Forget to mention it ~It doesn't matter what brand of salmon or cream cheese

 
I agree on this one, made it for charter guests . It looks wonderful set on a...

board or platter, if you have a fish mold use a bit of black olive for the eye.
I also used to do individual wee tins and serve this as the first luncheon on board for guests. Always a big hit.

 
These are excellent: Salmon Canapes...

(The recipe is also posted in T&T).

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6

 
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