OK gang... got a challenge for you. My nephew is getting married in May...need appetizer idea!

C

cheezz

Well-known member
They have the menu planned, which is being catered by the wedding site:

Caesar Salad

English Cucumber & Red Onion w/balsamic vinaigrette

Fruit Salad

Pesto Marinated Chicken

Spaghetti w/Tomato Basil Sauce (or something like that)

Red Roasted Garlic Potatoes

Now... the challenge is that the site will allow them to bring in an appetizer IF it is something ethnic, which they normally wouldn't make. There will be about 100 people, my sis and I will be making it ahead and bringing it to the wedding, so it needs to be served room temp.

I already went thru the T&T and nothing popped out at me.

HELP!

 
Shared this before, (inside) Goat Cheese Torta with Pesto & Sundried Tomatoes Silver Palate

This is could be considered Italian because of the colors. Also the colors pick up the other colors in the menu. The only concern I see is pesto in 2 dishes.

This torta is great served with either party bread or broccoli. Make sure if you double the recipe,you double the bread, broccoli, etc.


Goat Cheese Torta with Pesto & Sun-Dried Tomatoes


This is a killer party item. My friends stand around and inhale this stuff. If there are any leftovers, it's great the next day.

6 oz goat cheese
4 oz cream cheese
garlic, peeled, crushed, and chopped ( no # of cloves, I
usually put in lots and more, at least smileys/bigeyes.gif
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes,
including 1 - 2 tsp.marinade
Decor, from fresh herbs, branches of thyme, oregano, rosemary, parsley
sliced baguettes *******

Mix goat cheese and cream cheese, add the garlic. Taste. Add
salt and black pepper if you want. Line a small glass bowl (about 2 - 3
cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the
bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix
on top of this. Put the sundried tomatoes on this. Top with the rest of
the cheese. Put plastic wrap over the top of this. Refrigerate for at
least 2 hours, and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the
plastic wrap. Decorate with herbaceous materials. Serve with
baguettes. Keep out of the way of the devouring mob. Supposed to serve up to 20 - 25 with other hors d'oeuvres.



from the Silver Palatte

 
REC: Tapas - Shrimp in Green Mayo

I posted this for Joe awhile back, and he made it for his wedding - it was a big hit.
Many reviewers, including Joe, suggest serving the dip separately.

TAPAS- SHRIMP IN GREEN MAYO

"Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!"

INGREDIENTS:

* 1/2 cup mayonnaise
* 1/4 cup minced parsley
* 2 teaspoons capers, finely chopped
* 1/4 teaspoon dried oregano
* 1 clove garlic, minced
* 1 lb medium shrimp, cooked,peeled & deveined (30 - 40)

DIRECTIONS:

1. Mix first 5 ingredients in a medium sized serving bowl.
2. Add shrimp & gently stir until completely mixed. (Recommended: serve shrimp and dip separately).
3. Refrigerate until ready to serve.

SERVES 10

http://www.recipezaar.com/85788

 
Another idea: Feta Stuffed Cherry Tomatoes - This was posted by GailNJ

FETA STUFFED CHERRY TOMATOES

1 pint cherry tomatoes
4 ounces feta cheese
1/2 cup red onions, finely chopped
1/2 cup olive oil
1/4 cup cider vinegar
1 tablespoon dried oregano
salt and pepper

Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
Combine cheese and onion; spoon into tomatoes
In a jar with a tight fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

posted by GailNJ

 
Yet another idea: Spicy Spanish Olives from Fine Cooking

SPICY SPANISH OLIVES

2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
6 oil-packed sun-dried tomatoes, thinly sliced
1 large clove garlic, minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. hot pimenton de la Vera (smoked paprika)

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Serves eight.

From Fine Cooking 96, pp. pull-out - October 22, 2008

 
Creamy Chipotle Dip: This was posted by Julie R - WA

CREAMY CHIPOTLE DIP

Cool and creamy chipotle dip...a real hit at parties...(You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.)

INGREDIENTS:

2-3 individual chipotle chiles in adobo, to taste (if you like it spicier, try 4-5 chiles)
1/2 teaspoon adobo sauce
2 green onions, chopped
1 clove garlic, finely minced
1/2 cup mayonnaise
1 cup sour cream
1 teaspoon lime juice
1/4 teaspoon ground cumin
1/4 cup shredded Monterey jack cheese
salt and pepper, to taste
Cilantro, chopped, optional

DIRECTIONS:

Using a food processor, whir the chipotle chiles until smooth.

Chop the green onions.

In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.

Refrigerate for at least one hour before serving.

Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.

It will keep, refrigerated and covered, for about 3 days.

If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.

Makes about 1 1/2 cups.

Posted by Julie R - WA - Finer Kitchens
Also posted at Recipezaar:
http://www.recipezaar.com/49081

http://www.recipezaar.com/49081

 
Poor Man's P

Poor Man's Pâté De Foie Gras
Morrison Wood

1/2 lb. liverwurst sausage
1 3-oz. pkg. cream cheese
4 tbsp. mayonnaise
1/3 cup cream
1 tbsp. melted butter
1/2 tsp. curry powder
1 tbsp. Worcestershire sauce
1 tbsp. dry sherry wine
1/4 tsp. each salt and pepper .
Tiny pinch cayenne pepper
Tiny pinch grated nutmeg

With a fork mash and blend the sausage, cream cheese, mayonnaise, and cream. Then add the remaining ingredients, blending everything thoroughly (an Osterizer electric blender does the job perfectly). Let chill in the refrigerator before serving.

I might say, due to the difference in curry powders, that you should start with 1/4 teaspoon of curry powder, and taste. If necessary, add a little more, pinch by pinch, until you have the right effect. The curry powder should not be discernible, as such.

At La Maison Wood, when we dine en famille, we always have two cocktails apiece an hour or so before dinner. With the cocktails we sometimes munch on a few nuts, sometimes on a little garlic cheese or anchovy cheese, (these are packaged commercially, and are really excellent) spread on crackers, and sometimes on our .own special canapés. They are the most taste-teasing, tantalizing, and terrific canap6s I have ever tasted (I know I'm immodest, but please forgive me). But one needs real will power to keep from devouring several, and thereby spoiling one's dinner. Take my advice, and don't make more than three apiece.

(rvb's notes)
i've made this several times and it's fantastic.

it'll be fine at room temperature.

 
How about a Caprese Salad?...

CAPRESE SALAD (Insalata Caprese)

This is a good appetizer, salad, or light lunch. Servings are based on being an appetizer.

* 12 ounces mozzarella cheese (fresh, sliced into 24 slices)
* 6 roma tomatoes (sliced into 24 slices)
* 2 tablespoons fresh basil leaves (chiffonade)
* salt (to taste)
* pepper (to taste )
* 1 1/2 tablespoons extra-virgin olive oil

1. Arrange the mozzarella and tomato slices in overlapping circles on a serving platter, alternating slices of cheese and tomato.
2. Sprinkle the basil, salt and pepper over the salad. Drizzle with the olive oil.

SERVES 12

Adapted from On Cooking - A Textbook of Culinary Fundamentals Third Edition.

http://www.recipezaar.com/Caprese-Salad-300280

 
This sounds good: Mozzarella and Tomato Appetizer Tray

(One reviewer cubed the cheese to fit on toothpicks and threaded all the ingredients starting with the caper, then half a cherry tomato, red pepper, and cheese, then spooned over the olive oil mixture. Was prepared hours in advance).

MOZZARELLA AND TOMATO APPETIZER TRAY

"Use toothpicks or bread slices to enjoy this simple platter of mozzarella and tomato slices topped with roasted red peppers and an herb mixture."

Ingredients:

1 tablespoon minced fresh parsley
1/2 teaspoon dried basil (my note: use fresh basil)
1 pinch dried oregano
1 tablespoon capers, drained
2 cloves garlic, minced
6 tablespoons olive oil

1 pound mozzarella cheese, sliced
2 tomatoes, thinly sliced
1 (7 ounce) jar roasted red peppers, drained and julienned
crushed red pepper to taste

Directions:

1. In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
2. On a serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with crushed red pepper and serving.

Servings: 8

http://allrecipes.com/Recipe/Mozzarella-and-Tomato-Appetizer-Tray/Detail.aspx

 
What about Meze - Middle Eastern appetizers

like Hummus, Baba Ganoush, and Mouhamara dips, served with pita triangles.
Or Dolmades (also called Derevi Sarma )- rice and herb/spice-filled grape leaves.

 
this is something I came a crossing Aspargus in filo

roll two filo dough around asp sprinkle with parm inside and on top bake 350 15 mins

 
Here are some of our family fav and some thoughts for you too.

What about renting a self heated shaffing (sp) dish? Will local allow you to plug in?.

Some ideas I can send in recipes if inderested.
Mexi Meatballs
Lamb Meatballs w/ stuffed goat cheese
Mimi Empanadas - These can be stuffed with different types of meats, cheese or even fruit jams/preserves.

Recipes:

From Emeril Green- For picture http://planetgreen.discovery.com/food-health/emeril-black-bean-relish.html

Black Bean Relish

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.

Yield: 24 Servings

Ingredients:
8 cans black beans, rinsed and drained
8 ears corn, grilled and kernels removed or 8 cans corn kernels
4 cups red and yellow cherry tomatoes, halved
2 small red onions, sliced
4 cloves garlic, minced
8 limes, juiced
Pinch cayenne
3 jalapenos, chopped
3 cubanelle peppers, finely chopped
2 heads curly lettuce, such as green oak or red oak

Method:
In a bowl, combine black beans, corn, cherry tomatoes, red onions, garlic, lime juice, cayenne and peppers. Toss to mix well.

To Serve:
Arrange lettuce on a serving platter. Top with black bean mixture. Company with chips, bread or even crackers....YUM!


Tortilla Rolls -

Tortilla Rolls - Appetizer - Mexican 6 8-inch flour tortillas 12 oz. whipped cream cheese 3 Tbsp green chiles, chopped 3 Tbsp pecans, finely chopped 3 Tbsp olives, chopped 4-1/2 Tbsp green onion, minced Dash of garlic powder Combine all ingredients. Spread mixture over top of each tortilla, completely cover to the edges. Roll each tortilla up tightly, like a jelly roll. Wrap in plastic and refrigerate for at least 6 hours or overnight. To serve, cut each long roll into 1/2-inch pieces and aly, cut side down on serving tray.

Tortilla Roll-Ups 1

Tortilla Roll-Ups - Mexican - Appetizer 1 (16) oz can refried beans 1 (8 oz) pkg. cream cheese 1 (8 oz) sour cream 1 pkg. taco seasoning mix 1 cup cheddar cheese, grated 10 flour tortillas Guacamole and salsa for dipping Optional additions: chopped onions, olives, green chilies or Tabasco sauce Lay tortillas out on a flat surface. Spread refried beans evenly onto each tortilla. Combine cream cheese, sour cream and taco seasoning mix and spread over refried beans. Sprinkle with cheese and any additional toppings. Tightly roll up each tortilla and refrigerate for 1 hour. Once chilled, slice into 1/2 inch pinwheels. Serve with salsa and guacamole.

Also try The Appetizer Atlas: A World of Small Bites http://www.starchefs.com/features/cookbooks/star_cookbooks/html/appetizer_atlas.shtml

Many Blessings and the best to your family. Don't forget to have fun!!!

 
I am kind of confused. What kind of site is it that will only allow

you to bring in ethnic appetizers? The site is the site of the wedding and they are also the caterers? I am rather confused. Personally, if my caterers told me that I could only bring in ethnic appetizers, I would be looking for new caterers.

 
The wedding site insists on you buying their food for functions... but since the couple

is going with their food for the lunch, they will allow them to bring in food that the wedding site doesn't make. Sounds odd to me, but that's what they say.

 
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