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An appetizer to impress

pamilyn's picture

What are your favorite appetizers when you really want to impress. Really yummy..... Hot or Cold but I think I want to serve something hot....Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

thecooktoo's picture

(post #38165, reply #1 of 32)

Smoked Scallops with Horseradish Cream and Red Onion Relish.


Salmon Satay with Asian Chili Sauce


Self Serve Bruschetta Bar with Crostini's, White Bean Spread and assorted toppings, ie; Tomato, onion and Basil; Olive Tapenade; Caramelized Onions and Fennel; Parmagianno curls.


Jim

Syrah's picture

(post #38165, reply #2 of 32)

I tried bacon wrapped prunes recently after watching the Two Fat Ladies. I didn't worry about stuffing the prune with chicken livers or oysters, but you could.

Just baked for 10 minutes at 180C. Really, really easy.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained."
-Marie Curie
My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

wonka's picture

(post #38165, reply #3 of 32)

I like prosciutto wrapped fresh figs that have had goat cheese stuffed inside them. Grill and eat. Very yummy.

Syrah's picture

(post #38165, reply #4 of 32)

It kind of lends to the idea of wrapping cured pork around anything, doesn't it?

On a similar vein, I read a recipe idea for stuffing a date with blue cheese and then wrapping in proscuitto and baking. Could be applied to any strong tasting cheese I would think.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained."
-Marie Curie
My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Gretchen's picture

(post #38165, reply #5 of 32)

A French kiss.  Stuff a prune with foie gras pate!! I have some jarred giant French prunes I am thinking about doing for a special appy.

Gretchen

Gretchen
wonka's picture

(post #38165, reply #6 of 32)

I would think so. I have also made dried pitted dates stuffed with blue cheese and wrapped in bacon then baked. I always get rave reviews about them.

TheTooter's picture

Syrah, How long and at what (post #38165, reply #24 of 32)

Syrah,
How long and at what temp do you bake the dates? I have had this app and it is yummy! Would be great for an upcoming party. Thx.

Syrah's picture

About 180C or 375F, I'd say. (post #38165, reply #32 of 32)

About 180C or 375F, I'd say.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Ozark's picture

(post #38165, reply #7 of 32)

Two Fat Ladies, I miss them so much, wish we had the re-runs.

 


Growing old is inevitable, growing up is optional!

 

Growing old is inevitable, growing up is optional!

Gretchen's picture

(post #38165, reply #8 of 32)

they were on a re-run with someone yesterday on FTV--Bobby Flay?

Gretchen

Gretchen
Syrah's picture

(post #38165, reply #9 of 32)

I borrowed the DVD from the library. I love it in the Christmas episode when they ask if there are any vegetarians, of which there is one. They say that since it is the season of goodwill they will rustle something up for him. LOL.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained."
-Marie Curie
My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

SarahJB's picture

I don't ever really make (post #38165, reply #10 of 32)

I don't ever really make appetizers, but if I did I would do:

gougeres with arugula, bacon, and caramelized onions from the Zuni Cafe Cookbook--gougeres with pretty much anything, actually,

a "French Kiss"--an Armagnac-soaked prune stuffed with foie gras (had this at a tapas restaurant, omg delicious),--oops, just saw that Gretchen posted this, too. :-)

buckwheat blinis with caviar or smoked salmon and creme fraiche, with some chopped chives.

P.S. I miss the Fat Ladies too! Loved that show. Some of the food was pretty unappetizing, but they were both so entertaining.

Wolvie's picture

this is one of my favorite (post #38165, reply #11 of 32)

this is one of my favorite things - foie gras based of course. :-)
http://carolcookskeller.blogspot.com/2007/12/whole-roasted-moulard-duck-.... There is also a chicken/fresh duck liver mousse with apple cream that fills the bill - I will post it next(if this new format works with this one!)

 

Wolvie's picture

well. ws doesn't have the (post #38165, reply #12 of 32)

well. ws doesn't have the recipe on their site, FC's search is not up yet, and I don't have time to type it out. I will email it to you later. :-)

 

RheaS's picture

two-cheese shiitake beignets (post #38165, reply #13 of 32)

two-cheese shiitake beignets (Food and Wine recipe)
gougere variations
bacon and caramelized onion tart
mini pizzas
mini empanadas
arancini
crab cakes
lumpia shanghai (Filipino "eggrolls", only about size of finger, my favourite variation has crab)

bessieheath's picture

This is a favorite of mine. (post #38165, reply #14 of 32)

This is a favorite of mine. Suitable for vegetarians, made w/ ingredients you already have.

http://www.finecooking.com/recipes/caramelized-onion-thyme-tarts.aspx

Adele's picture

bessieheath- Have you changed (post #38165, reply #15 of 32)

bessieheath- Have you changed your name?

But, but, it's SUPPOSED to taste like that!

bessieheath's picture

Hmmmm... well, it's not (post #38165, reply #18 of 32)

Hmmmm... well, it's not really my name, but I think I've been using it for years on FC cook's talk. I'm not a frequent poster, but I have read it off and on for years. Why do you ask?
Bessie

Adele's picture

Asking because I just wasn't (post #38165, reply #19 of 32)

Asking because I just wasn't familiar with the name, but you were posting like you did so on a daily basis. LOL

But, but, it's SUPPOSED to taste like that!

bessieheath's picture

Oh dear! Have I made a faux (post #38165, reply #20 of 32)

Oh dear! Have I made a faux pas of some sort?

wonka's picture

Posting frequently is (post #38165, reply #22 of 32)

Posting frequently is encouraged. No faux pas as far as I can see.

Pielove's picture

No faux pas at all-- welcome (post #38165, reply #26 of 32)

No faux pas at all-- welcome and great contribution; such a lovely appetizer from pantry staples is a great idea.

pie (not my real name either)

StevenHB's picture

Dates wrapped in bacon are (post #38165, reply #16 of 32)

Dates wrapped in bacon are really good, too.

When I want to impress, I make a tuna tartare like this one: http://www.forbes.com/2002/08/14/0814food.html (but I don't use mint).

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
pamilyn's picture

These all sound yummy!! (post #38165, reply #17 of 32)

These all sound yummy!!

The purpose of Art is washing the dust of daily life off our souls

chiquiNO's picture

Seared Tuna Wontons with (post #38165, reply #23 of 32)

Seared Tuna Wontons with Wasabi Aioli
Boursin and Andouille stuffed Half-Moon Puff Pastries
Pimento Cheese stuffed Gougeres (sp?)

 

plantlust's picture

I was going to suggest my (post #38165, reply #21 of 32)

I was going to suggest my Caprese Cups but then I noticed that you specified "hot" appetizers.

Hmmm, no reason that you couldn't fill the cups w/something hot, right?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Napie's picture

Oxtail marmalade, it never (post #38165, reply #25 of 32)

Oxtail marmalade, it never fails to get eaten FAST. Easy do ahead and "if" there are left-overs it is great on pasta.

Pielove's picture

This sounds wonderful, do you (post #38165, reply #27 of 32)

This sounds wonderful, do you have a recipe? I have a couple of pounds of oxtails in my freezer! I did try googling around-- it seems this dish is famous at some restaurant in Brooklyn (Blue Ribbon) but that is all I found.

pie

Napie's picture

That is where I first had it (post #38165, reply #29 of 32)

That is where I first had it but at the Blue Ribbon in Manhattan, all of them (four or five??) are great though. Of course they didn't share the secret but after much trial and error with cinnamon, clove and star anise I got really close. Make it just like you would ox tail stew but with 4-5 cinnamon sticks a few cloves and 5-6 star anise. lots of carrots, sweet onion, and celery (fine dice, caramelize the veg really well, butter not oil) braise it for at least 4 hours in dark chicken stock, longer will not hurt, adjust the seasonings. refrigerate for a day or two, defat, peel the meat from the bones and chop fine with a knife, this must be done by hand you don't want a paste!

I serve it reheated in a chaffing dish but it ain't bad cold, I've been known to seek a spoon full late at night... I've yet to have left-overs unless I hide some, it is great with any starch too.

Pielove's picture

Wow, that sounds great-- (post #38165, reply #30 of 32)

Wow, that sounds great-- thanks for the insight on making it. I love oxtails-- we will have to check out the Blue Ribbon when (if!) we go to NYC this summer.

pie (thinking Pabst Blue Ribbon...)