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Appetizers

MadMom's picture

Appetizers (post #36601)

I know we've discussed this before, but I'm too lazy to search for it, besides, am looking for some new ideas.  I am hosting my book club for the month of December, and we usually meet on the 3d or 4th Monday, but that can change.  Anyway, I figure a lot of people will be full of holiday cookies and looking for something different.  The hostess usually serves a couple of appetizers, plus cheese and other nibbles.  We meet for 1 1/2 to 2 hours, usually spend most of the time gossiping, but usually get around to discussing our book.  I'm pretty convinced I want to try the BLT canapes which were posted here, since they can be made pretty much in advanced, and just filled as people arrive.  Any other suggestions?  I'm thinking more savory since we will be in the midst of holiday baking.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

teebee's picture

(post #36601, reply #1 of 19)

I did the bacon, leek, and cheddar cheese mini-quiche for a dinner last week. I made and froze them ahead of time, and just had to bake them for 35 minutes that night. They were good. I'm not very creative with appetizers, but these were easy.

MadMom's picture

(post #36601, reply #2 of 19)

That sounds good.  Did you get the recipe here or from FC?  I wonder, though, about making both a quiche and the BLT appetizers; might be a bacon overkill (not that it would bother me, but others might not love it as much as I do!)  Also, should have mentioned earlier that I might put out bowls of nuts, but don't want to cook anything with nuts in it, because I don't eat them.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

teebee's picture

(post #36601, reply #10 of 19)

The mini quiche recipe was in issue 82. I will try to post the link.

http://www.taunton.com/finecooking/recipes/bacon-leek-cheddar-mini-quiche.aspx

Sorry, link doesn't work. It worked when I typed in bacon leek cheddar mini quiche.


Edited 10/30/2008 1:43 pm ET by teebee

Sondra's picture

(post #36601, reply #3 of 19)

Two of my favs:




10 oz. almonds, pecans or walnuts
8 oz. cream cheese, room temperature
4 oz. Roquefort cheese, at room themperature
2 Tbs. heavy cream
1 lb. (about 48) red or green seedless grapes

 

1. Heat oven to 300 degrees F. Spread the nuts evenly on a rimmed baking sheet and bake until lightly toasted and aromatic, 8 to 10 minutes. Cool slighty

2. Chop the toasted nuts coarsely in a food processor or by hand. Transver to a platter and spread out evenly.

3. In the bowl of an electric mixer, combine the cream cheese, Roquefort, and cream and beat on low speed until smooth, 2 to 3 minutes. Drop clean, dry grapes into the loose cheese mixture. Use a rubber spatula to stir the grapes in the mixture until each grape is coated. Working one at a time, transfer the grapes to the chopped nuts and roll the grapes in the nuts until they are well coated. Transfer the grapes to a rimmed baking sheet lined with parchment paper or wax paper. Cover with plastic wrap and refrigerate until serving.

 

And from FC:

 

Mrs. Lenkh's Cheese Sables
dorcast's picture

(post #36601, reply #4 of 19)

I hosted my book group last night. We do a full dinner, but I did serve mugs of chestnut soup as an appetizer while everyone was settling in.

Gleny's red onion and balsamic confit, I've served it with goat cheese instead of blue, and also think it would be great with turkey, if you wanted to make mini sandwiches.

I make spinach cheese squares, you can make them in a pan like brownies ahead and freeze, then just pop in the oven.

Always a hit here is a mushroom appetizer that is rolled in flattened white bread (probably similar to the BLT canapes). Can be made ahead and frozen, and ironically, everyone always compliments the dough.

Michael Chiarello has a really good, really easy tuna spread, made from canned tuna in oil.

Caponata? I don't like eggplant, but make one with artichoke hearts. Also can be done ahead and frozen.

Let me know if you want any recipes.

MadMom's picture

(post #36601, reply #5 of 19)

Ohhh, it all sounds good.  I especially want the recipes for the baked spinach cheese squares, the mushroom appetizers (wonder if it would work with something other than white bread...maybe puff pastry?), and the tuna spread.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

dorcast's picture

(post #36601, reply #6 of 19)

I love making appetizers.
Here's the tuna. It's one of those where it's ingredients I usually have anyway, and seems like so much more than it is.

http://www.foodandwine.com/recipes/italian-tuna-mousse

soupereasy's picture

(post #36601, reply #12 of 19)

Going to make this for a cocktail party this evening. Going to have to fudge a wee bit, only have light cream.;)

dorcast's picture

(post #36601, reply #16 of 19)

Enjoy.
It is a fairly nondescript color, you have to warn people not to expect hummous.

slycat's picture

(post #36601, reply #18 of 19)

This is so good. We have a family which sells their tuna at some of the local farmers market. They are out of Bellingham. I always stock up on their tuna.  This is one of my favorite things to make. It is really good and simple. People always rave about it.


Cathy

dorcast's picture

(post #36601, reply #7 of 19)

I love these, inherited the recipe from my mother.
I usually add shallot or chive to the mushrooms.

Toasted Mushroom Rolls

½ lb. Mushroom, (white, porto, cemini, ####)
4 Tablespoons butter, 1/2 stick
3 tablespoons flour
1 cup light cream or half and half
1 tablespoon lemon juice
s & p
21 slices white bread, crusts removed, two 16 oz loaves)

1. Finely chop the mushrooms. Saute in 4 tb. hot butter for
about 3 to 4 minutes. Remove from heat and blend in flour.

Stir in cream and return to heat, cooking until the mixture thickens. Remove from
heat. Stir in chives and lemon juice. Season with S & P. Let cool.

2. With a rolling pin, roll the bread slices thin. Spread each slice with some of the
mushroom mixture; roll up and place, seam side down, on cookie sheets.
Brush with additional melted butter. Leave on the cookie sheet and freeze,
if desired, or refrigerate (can be 2 days).
After they are frozen or cilled, they can
be removed from the sheets and stored in a plastic bag.

3. To serve, let the frozen rolls defrost; preheat the oven to 400.
Toast on all sides for about 15 minutes, until the rolls are golden.
Cut in half and serve warm
(I just put them right in the oven without defrosting)


Edited 10/30/2008 12:49 pm ET by Dorcast

MadMom's picture

(post #36601, reply #13 of 19)

That seems like something to slice after you roll it up, sort of like a jelly roll.  Might make better finger food if you do that.  Have you ever tried that?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

bwf17's picture

(post #36601, reply #14 of 19)

When you get the newest issue of FC, they have a pull out section on appetizers using only 5 ingredients.


Mary

 
MadMom's picture

(post #36601, reply #15 of 19)

Fantastic!  I've been too lazy to check my mail today, but you've given me some incentive!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

dorcast's picture

(post #36601, reply #17 of 19)

The rolls are actually pretty small. Cut in half they end up being bite size finger food.
I had thought about trying them just in bread cups, like the BLTs.
I think the filling would be good in filo dough as well, you could always use those prepaid filo cups.

dorcast's picture

(post #36601, reply #9 of 19)

Here's the recipe as I first saw it.
But, I omit the onion, and the melted butter (there seems to be quite enough grease from the cheese). I use a mix of cheeses, cheddar, feta, some parm, whatever is around It ends up tasting a bit like spanikopita filling. Freezes really well.

Spinach Cheese Squares

2 tablespoons butter ( I omit)
3 eggs
1 cup all-purpose flour
1 cup milk
1 teaspoon baking powder
1 lb. shredded cheddar (mix of cheese)
2 10 oz packages frozen chopped spinach
1 tablespoon minced onion (I omit)

1. Preheat oven to 350 degrees F .

2. Place butter in a 9x13 inch baking dish and melt butter in oven. Remove when
melted, approximately 3 minutes.

3. In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the
dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the
baking dish with melted butter.

4. Bake for 35 minutes. Let cool, then cut into bite-size squares.

Gretchen's picture

(post #36601, reply #8 of 19)

Just went to my book club yesterday and the hostess fixed some little cheese bites. I am pretty sure they were just the phyllo cups with some cheese in them and then baked--might have been cheese mixed with mayo, which I may try. How about cheese straws?  Maybe puff pastry squares with something on them and baked.  Take a look at the Food and Wine site for appies.


The spinach squares would be good. Our hostes also did some sort of artichoke sqare/crustless quiche.  How about the Union Square nuts?


Gretchen


Edited 10/30/2008 12:52 pm ET by Gretchen

Gretchen
JillElise's picture

(post #36601, reply #11 of 19)

I like to make feta cigars with phyllo pastry. Use olive oil, not butter. Easy, can freeze, can use herbs in mix, and they're delicious.

jaq's picture

(post #36601, reply #19 of 19)

My book group is next week. I'm making something that went over so well last time I made it, I had to run back and make more. Just spread pitas or flatbread with goat cheese, put sliced pears over the top, drizzle with honey and sprinkle with dried thyme and pepper. Slice kinda like a pizza. You can heat it if you want.