OSU Alumni Annual Mtg tomorrow - what new finger/party food to take?

M

music-city-missy

Well-known member
I've been taking, by request, buffalo chicken dip for WAY too long. It's sort of mid-afternoon snacking food for the most part - one lady always brings buckeyes (of course) and one her traditional layered salad that is really good. Not sure what I want to take and I've been browsing recent posts and can't decide. I usually take more than one thing.

I love Richard's key lime pie dip so that might be one of the things. I haven't done a lot of cooking and trying new things for a long time now and trying to get back into my groove so everything looks good and I want to make it all.

 
This is delicious: Cilantro Jalapeno Hummus

CILANTRO JALAPENO HUMMUS

"A deliciously flavorful and silky Cilantro Jalapeno Hummus."

Ingredients

1 can garbanzo beans, rinsed and peeled
1 cup cilantro
½ cup Italian parsley
1 garlic clove
1 jalapeño, seeded (I used hot sauce)
¾ tsp salt (I used 1/4 tsp)
Juice of 1½ limes (I used 1 lime)
1/2 - 3/4 cup olive oil (I used 1/4 cup)

Instructions

Place the beans, cilantro, parsley, garlic, jalapeño, salt and lime in the bowl of a food processor. Pulse until well mixed and smooth. (I ran it on high). Slowly add olive oil as the food processor is running to get to desired consistency. Place in covered container and refrigerate overnight to let flavors develop. Serve with pita chips and vegetables.

Serves: 4-6

http://www.garnishwithlemon.com/2013/06/21/cilantro-jalapeno-hummus/

 
I'm not sure if you just want dips but in case you want something

different here are a few things. First:

Leeks and Cheese Phyllo Packets

Serving Size : 20

3 large leeks -- trimmed and cut 1/2"
1 tablespoon safflower oil
2 tablespoons unsalted butter
1 1/2 cups onion -- chopped
1 clove garlic -- finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
fresh ground black pepper
2 tablespoons light cream
2/3 cup Swiss cheese -- grated
12 sheets phyllo dough

In a large, heavy bottomed skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the leeks, onion, garlic, thyme, salt and pepper. Cook, stirring often, for 12 minutes. Stir in the cream and continue cooking until all the liquid is absorbed, about 3 minutes more.

Transfer the leek mixture to a bowl and let it cool slightly. Stir in the cheese and refrigerate the mixture for 30 minutes..

Roll phyllo packets and place on a lightly buttered baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over low heat. Brush the packets with the melted butter and bake them until they are golden, about 30 minutes. Serve them hot.

To Freeze up to one month:
Prepare packets but do not bake. Freeze in jelly-roll pan and then store in freezer in covered container with waxed paper between layers. To bake, frozen, 20 minutes or until golden

 
Cajun Shrimp

Cajun Shrimp
Serving Size : 20

1 gallon Salted Water
1 lg. Lemon, sliced
6 pounds Shrimp, cleaned/unpeeled
2 cups Vegetable Oil
1/4 cup Tabasco Sauce
1 tablespoon Garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons Seafood Seasoning,French's®
1 1/2 teaspoons Basil,Dried,Ground
1 1/2 teaspoons Oregano
1 1/2 teaspoons Thyme,Ground
2 teaspoons Parsley,Fresh,Chopped
2 heads Lettuce

Clean shrimp by removing head and legs. Place into boiling water and cook until done ( about 3-5 Minutes ) drain and put ice into shrimp to cool them as quick as possible. Continue cleaning them by removing the shell and vein ( leave the tail and last segment of shell on ).
Combine the remaining ingredients except lettuce, beat with a wire whisk. Pour over shrimp; toss. Cover; chill 8 to 24 hours. Turn occasionally. Drain and serve in a lettuce lined shallow bowl. Serve cold.
The hot sauce seems to get diluted by the oil so you might need to adjust the amount of hot sauce to your individual taste.

 
Balsamic Roasted Pearl Onions & Cheese

Balsamic Roasted Pearl Onions & Cheese
Serving Size : 24 Preparation Time :0:00

1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes
Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.
To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.

 
Here is an oldie but goodie. So easy and so good. REC: Bacon-wrapped Dates

When I made these I baked them in a 350 degree oven until the bacon was cooked well.

Bacon-wrapped Dates

6 strips thin-sliced bacon $
18 pitted Medjool dates

Preparation

1. Cut bacon strips crosswise into about 4-in. lengths. Wrap a piece snugly around each date, overlapping ends.
2. Set dates, seam sides down, in a 10- to 12-in. nonstick frying pan over medium heat (you may have to fry dates in batches). Turn dates occasionally until bacon is browned and crisp on all sides, 6 to 8 minutes total. Transfer dates to paper towels to drain; blot dry. Serve warm or cool.
*Make ahead: Up to 6 hours; let cool, then cover and store at room temperature.

 
Dawn, that's so funny! I was going to post that and then changed my mind.

One of my most favorite tastes!

 
This sounds really good. Could it be made the day ahead? I have a smoked salmon

mousse from Silver Palate that uses gelatin and whipping cream. The texture is out of this world.

 
Oh my, that that is a very cleaver idea...love it! Having a main bowl with more dip

where one could get a refill, if desired....how special is that!

 
You can actually reduce the amount of gelatin....

... when I saw the recipe on the show, it seemed to me she used a lot less gelatin than the recipe called for

I later discussed this with someone who made it, and it is true that you can reduced it by half, getting a nice texture.

I love dips, but for me this mousse was superb!

 
This was a hit at tea. Rec: Sausage pinwheels.

I did not make them; my neighbor brought them; but they were the hit. I have made pinwheels before (Epi rec); which are good; but I really liked the subtle tomato sauce flavor. It was quite good.....

My friend is off on vacation; so I could not confirm w/ her that she pre-cooked the sausage. She referenced the premio website; but I have noticed that there a number of rec on the web that do not require precooking the sausage....

http://www.premiofoods.com/sausage-pinwheels-309.html#.U6b6BRxk6Yw

 
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