Appetizers?

[Emyrldlady]

Does anyone have some easy and unusual appetizers? I'm having a party and people will be arriving at different times. I'm looking for easy prepare ahead dishes that are not the normal "chips n dip" We will be having an extensive cheese board and fresh fruit and veggies I'm just looking for something more that will stand out.

Thanks

[Rhia]

something easy that stands up over time...

they have phillo cups that you prebake, then fill with whatever...
we've made mini-quiche; filled them with chicken salad (yum); a tiny piece of mozzarella + a small basil leaf + grape tomatoe marinated in pepper vodka (cut a small "x" into the bottom before soaking)

there's the classic of thin slices of melon (cantaloupe) wrapped in prochuitto

another classic - leaves of endive, filled with herbed cream cheese and topped with chive sprigs

Cheese straws? I love these and you can use different seasonings and cheeses for a variety of flavors

Whole foods and the like usually have really amazing selections of pate
you could also do an antipasto thing - prochuitto, dry salami, good pepperioni (not that prepackaged stuff)

make a batch of Hot Crab dip and put it in one of those tiny crock pots


that's off the top of my head... is there a theme or a feel for the party? What's the dinner gonna be?

[Emyrldlady]

the parties started as "movie" night but have evolved into more elaborate set ups, we've been doing great cheese boards and we discovered "pepadew" peppers they are soooo awsome stuffed with borsoun cheese. The party will last all weekend from friday night to sunday brunch. Because people will be arriving at different times on Friday I didn't want to do a dinner per se but rather munchies.

thanks for the ideas!

[Galleywench]

Here's a few from a menu for a party I'm catering next month (she wants quite a few vegan things so thats why many of them are veggie...feel free to improvise as always!)

Beggars purses with ginger, garlic, leek and bok choi (wonton wrappers filled with finely chopped and sauteed stuff...fill, close and set aside to bake later. 350 for 10 - 15 minutes) Spray them first with oil spray to get a nice golden color.

Jade green dumplings (wontons filled with leek, green onion, bob choi, sesame seeds and hot oil) I will steam these and tie them with green onion "strings"

Mushrooom caps stuffed with walnuts, and garlic artichoke hearts

Eggplant rosotto rice balls (these babies are made from leftover risotto...ANY kind will do, e mail me if you want a few killer recipes). Risotto, a bit of capnonata in the middle dredged in flour then egg then breadcrumbs and fried till crips. serve with marinara. You can also fill them with meat or cheese.

Caponata crostini (you can purchase both the caponata and the crostini toast and assemble in a few minutes)

Frito's scoops filled with avacado, black bean and corn salsa...garnish with sour cream and or cheddar jack cheese for non vegan.

Sweet potato dutchess on yukon galettes (thick slices of yukon gold potatoes, bake until tender almost crisp (they need to be stable), top with a paste of crushed pecans and cinnamon...pecan butter..then pipe whipped sweet potato ontop with a pasrty bag and large star tip... sprinkle with more brown sugar and brulee the tops for a "wow" factor.

Phyllo triangles filled with almost anything. i'm using spinach, garlic and a kalamata olive tapenade.

Salmon squares with lemon dill cream. This is SOOO easy... cut a nice salmon fillet into bite sized pieces (or a little larger) if you have a theme for the party you can use a cutter to cut the salmon into that shape too...save the odd pieces and use as a stuffing for cherry tomatoes or cucumber cups...poach in wine and shrimp stock (or use water with herbs). Allow to chill. Serve on cucumber slices with a yogurt dip mixed with some lemon zest in fresh dill.

try an olive bar or a very large antipast platter (a little bit of everything set on a bed of baby greens...tiny mozz balls, roasted red peppers, olives, roasted asparagus...or any veggie...).

If you have time before serving...
To keep cold foods cold freeze a sheet pan of water with herbs or flowers to set clear dishes on.

Hot foods will stay hotter if you "bake" a few bricks then set the hot bricks out as a warmer. Wrap them in color foil to look prettier.
In both cases use something to hold them as a liner!

[Galleywench]

Forgot one...a great do ahead french toast since you're having brunch

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
2 loaves pepperidge farm cinnamon swirl bread... or any thick cut dense bread.
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Flip onto a plate, broil the top if you want a brulee like coating or just serve warm and gooey as is.