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Posted by
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Finger Food Hors D'oeuvre for 200
Posted by ynlvr on 12/11/11 at 11:08 am00
I need a ringer of an hors d'oeuvre that is delicious, easy to manage and serve, easy to eat (fingers), not overly complicated since I must prepare enough for over 200 people.
Local flavor is a bonus. Thanks in advance.
Local flavor is a bonus. Thanks in advance.
re: Finger Food Hors D'oeuvre for 200Posted by El Josey Wales on 12/11/11 at 11:11 am to ynlvr
Cocktail smokies.
re: Finger Food Hors D'oeuvre for 200Posted by El Josey Wales on 12/11/11 at 11:53 am to ynlvr
How is cut up boudin more grown up than cocktail smokies?
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re: Finger Food Hors D'oeuvre for 200Posted by ynlvr on 12/11/11 at 12:06 pm to El Josey Wales
quote:
How is cut up boudin more grown up than cocktail smokies?
Let's just say I wouldn't come to a Food & Drink board soliciting "hors d'oeuvre advice" and take cocktail smokies seriously. Did I mention "Local Flavor" is a bonus?
I gather you are the king of meats from your sig quote. An adult alternative to your cocktail smokies might be "smoked sausage on and apple slice topped with mango chutney chili sauce".
I'm still listening.
re: Finger Food Hors D'oeuvre for 200Posted by iluvdatiger on 12/11/11 at 1:14 pm to ynlvr
Go buy you a fleur de lis cookie cutter, a bunch of bunny bread, a bunch of cream cheese, cucumbers, satsumas, and strawberries. Cut the bread out using cookie cutter, spread cream cheese on top, garnish with this slice of cucumber, strawberry or satsuma. Makes a simple, pretty, tasty hors d'oeurves.
Look on page 8 of this thread for a recipe and photo of shrimp and andouille muffin cakes.
LINK
You have to make a lot of them for 200, but they are worth it. They can be made ahead, refrigerated and reheated easily. I've even baked them, frozen them and reheated them. They're fine rewarmed and even at room temp. People have just loved these.
Do you need a warm or cold item?
You could cook shelled shrimp in a bbq based sauce like Emeril's recipe, for example. Take one shrimp and put it in one of the warmed phyllo cups, which would be a little like eating the bbq shrimp with French bread if you get my drift.
You could do something similar with shrimp tossed in a remoulaude sauce.
You could take some andouille, cut it in bite sized pieces, brown it and drain a bit. Then, after cooled, get some puff pastry, roll it out thinner than it is. Roll it around the andouille, bake it, put toothpicks in each one and serve with some various mustards or nothing at all. We do some "pigs in a blanket" with good sausage or andouille and puff pastry. People will eat them up.
You can made a chunky (seafood chunks) crab, shrimp and/or crawfish stuffing for mushrooms and bake them in a butter/wine/sherry or brandy mixture.
You could marinate crabclaws, drain and serve. My Mom did a few pounds, last night for a party and they were eaten in about 10 minutes. Very easy for a large group.
Mini crab/shrimp or crawfish cakes can be made ahead and rewarmed in the oven. I'd offer a remoulaude sauce, white or red or Cousin's Creole Tomato dressing which I use for the shrimp and andouille muffin cakes.
The crawfish pies in phyllo dough was suggested above.
Hard boiled eggs stuffed with shrimp remoulaude.
Mini brochettes-shrimp wrapped on bacon on toothpicks or shrimp and an andouille slice, together.
Shrimp dip in a phyllo cup with a small whole shrimp on top.
LINK
You have to make a lot of them for 200, but they are worth it. They can be made ahead, refrigerated and reheated easily. I've even baked them, frozen them and reheated them. They're fine rewarmed and even at room temp. People have just loved these.
Do you need a warm or cold item?
You could cook shelled shrimp in a bbq based sauce like Emeril's recipe, for example. Take one shrimp and put it in one of the warmed phyllo cups, which would be a little like eating the bbq shrimp with French bread if you get my drift.
You could do something similar with shrimp tossed in a remoulaude sauce.
You could take some andouille, cut it in bite sized pieces, brown it and drain a bit. Then, after cooled, get some puff pastry, roll it out thinner than it is. Roll it around the andouille, bake it, put toothpicks in each one and serve with some various mustards or nothing at all. We do some "pigs in a blanket" with good sausage or andouille and puff pastry. People will eat them up.
You can made a chunky (seafood chunks) crab, shrimp and/or crawfish stuffing for mushrooms and bake them in a butter/wine/sherry or brandy mixture.
You could marinate crabclaws, drain and serve. My Mom did a few pounds, last night for a party and they were eaten in about 10 minutes. Very easy for a large group.
Mini crab/shrimp or crawfish cakes can be made ahead and rewarmed in the oven. I'd offer a remoulaude sauce, white or red or Cousin's Creole Tomato dressing which I use for the shrimp and andouille muffin cakes.
The crawfish pies in phyllo dough was suggested above.
Hard boiled eggs stuffed with shrimp remoulaude.
Mini brochettes-shrimp wrapped on bacon on toothpicks or shrimp and an andouille slice, together.
Shrimp dip in a phyllo cup with a small whole shrimp on top.
I like Wow factor, and the Shrimp and Andouille Cakes meets my other desires - finger food, easy to manage & serve, local flavor, and can work in large quantities.
I will trial run it next weekend for a smaller party. The big event is a New Years thing. Will let you know if I can pull it off.
I will trial run it next weekend for a smaller party. The big event is a New Years thing. Will let you know if I can pull it off.
This post was edited on 12/11 at 4:32 pm
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