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Started By
Message
I need quick, easy hors d'oeuvres ideas
Posted on 1/14/15 at 7:10 pm
Posted on 1/14/15 at 7:10 pm
A friend is having a wine night at her house on Friday night, in celebration of her impending career change.
She is providing all of the libations so I wanted to bring a few things to snack on.
Any ideas for relatively quick, inexpensive finger foods I can throw together?
She is providing all of the libations so I wanted to bring a few things to snack on.
Any ideas for relatively quick, inexpensive finger foods I can throw together?
Posted on 1/14/15 at 7:15 pm to L Boogie
your grocery store should have pre-cut cheeses that you could pair with different crackers, a fresh fruit tray, and maybe a veggie tray.
my friend brought blue cheese stuffed dates wrapped in bacon to our Christmas party. But they are kind of tedious to make.
my friend brought blue cheese stuffed dates wrapped in bacon to our Christmas party. But they are kind of tedious to make.
This post was edited on 1/14/15 at 7:16 pm
Posted on 1/14/15 at 7:16 pm to L Boogie
Pig in a blankets
There's a million things you can whip together with cream cheese.
Stop by Maxwell's if in BR
There's a million things you can whip together with cream cheese.
Stop by Maxwell's if in BR
Posted on 1/14/15 at 7:17 pm to L Boogie
Pistachio and bacon stuffed mushrooms ...... Cap shrooms and chop stems, mix the stems with chopped bacon, chopped pistachios , a touch of cayenne and a little olive oil to bind the stuffing together ..... Stuff shrooms and bake at 350 for maybe 20 minutes
Posted on 1/14/15 at 7:19 pm to L Boogie
Pepper jelly dip
Sausage plate
Cheese
Olive plate
Salami
Sausage plate
Cheese
Olive plate
Salami
Posted on 1/14/15 at 7:21 pm to sleepytime
I'm actually in Austin, and there are plenty of places to stop and grab cheese, meats, etc...I just wanted to bring something a little different, and maybe something warm since it's COLD outside.
I never entertain so this is definitely not in my wheelhouse
I never entertain so this is definitely not in my wheelhouse
Posted on 1/14/15 at 7:27 pm to L Boogie
I like these.
Mozz balls, basil, grape tomatoes, and a balsamic glaze (which they sell in the bottle near the regular balsamic for less than $5)
Mozz balls, basil, grape tomatoes, and a balsamic glaze (which they sell in the bottle near the regular balsamic for less than $5)
This post was edited on 1/14/15 at 7:28 pm
Posted on 1/14/15 at 7:29 pm to L Boogie
Warm... Could always do stuffed and baked mushrooms.
Hmmmm...
Breadcrumb some mozz balls and bake and serve with marinara?
Or make a carameliZed onion tart. Frozen puff pastry dough, bake, spread with goat cheese, top with caramelized onions.
Hmmmm...
Breadcrumb some mozz balls and bake and serve with marinara?
Or make a carameliZed onion tart. Frozen puff pastry dough, bake, spread with goat cheese, top with caramelized onions.
This post was edited on 1/14/15 at 7:31 pm
Posted on 1/14/15 at 7:34 pm to L Boogie
From the Recipe Book...very good.
"Otis 2's World Famous Mushrooms Stuffed With Herbed Goat Cheese"
Filing:
4 oz softened goat cheese
2 oz softened cream cheese
1 Tbs EVOO
2 cloves garlic, minced
1 T each minced fresh basil and tarragon
2 tsp each minced fresh oregano and thyme
salt, black and red pepper, just a pinch of the latter
Topping
1 slice sandwich bread, torn and toasted
1 Tbs fresh Italian parsley, minced
2 cloves garlic, minced
2 Tbs EVOO
Mushrooms
24 large mushrooms, stems removed
1/4 cup EVOO
1 Tbs seasoned rice vinegar
Salt and fresh pepper
This is a damn good warm starter or pick up food.
Procedure
1 For the filling: process all ingredients in the food processor until smooth. Salt and pepper to taste. Transfer to a zip lock bag and throw in the fridge.
2 For the bread crumbs: pulse the bread into coarse crumbs in the food processor. Mix all other ingredients in a mixing bowl, then add the bread crumbs and coat. Set aside.
3 For the mushrooms: Heat oven to 425. Line a baking pan with foil. Toss the caps in the evoo , salt , pepper and rice vinegar. Place on the pan, gills up, and roast 10 minutes. Turn over and roast again for 10 minutes more.
4 Remove and turn gills up when cool enough to handle. Snip a corner off the plastic bag and pipe the mixture into each 'shroom. Arrange breadcrumbs on a plate. Press each cap, stuffing side down in the crumbs to coat well. Pop back in the oven foe 5 minutes plus until heated through. Eat them and curse the fact you didn't make more.
"Otis 2's World Famous Mushrooms Stuffed With Herbed Goat Cheese"
Filing:
4 oz softened goat cheese
2 oz softened cream cheese
1 Tbs EVOO
2 cloves garlic, minced
1 T each minced fresh basil and tarragon
2 tsp each minced fresh oregano and thyme
salt, black and red pepper, just a pinch of the latter
Topping
1 slice sandwich bread, torn and toasted
1 Tbs fresh Italian parsley, minced
2 cloves garlic, minced
2 Tbs EVOO
Mushrooms
24 large mushrooms, stems removed
1/4 cup EVOO
1 Tbs seasoned rice vinegar
Salt and fresh pepper
This is a damn good warm starter or pick up food.
Procedure
1 For the filling: process all ingredients in the food processor until smooth. Salt and pepper to taste. Transfer to a zip lock bag and throw in the fridge.
2 For the bread crumbs: pulse the bread into coarse crumbs in the food processor. Mix all other ingredients in a mixing bowl, then add the bread crumbs and coat. Set aside.
3 For the mushrooms: Heat oven to 425. Line a baking pan with foil. Toss the caps in the evoo , salt , pepper and rice vinegar. Place on the pan, gills up, and roast 10 minutes. Turn over and roast again for 10 minutes more.
4 Remove and turn gills up when cool enough to handle. Snip a corner off the plastic bag and pipe the mixture into each 'shroom. Arrange breadcrumbs on a plate. Press each cap, stuffing side down in the crumbs to coat well. Pop back in the oven foe 5 minutes plus until heated through. Eat them and curse the fact you didn't make more.
This post was edited on 1/14/15 at 7:42 pm
Posted on 1/14/15 at 7:37 pm to LouisianaLady
If you never entertain and this isn't your wheelhouse, there's no shame in buying stuff. I'm a fan of the spanakopita (spinach/phyllo triangles) sold in a big box at Costco....spike some yogurt w garlic and mint to serve withheld em, pick up som stuffed grape leaves and pita chips and hummus. MINNI cucumbers, baby red peppers, boiled fingerling potatoes as dippers for the yogurt and hummus.
Posted on 1/14/15 at 7:41 pm to L Boogie
quote:
L Boogie I need quick, easy hors d'oeuvres ideas I'm actually in Austin, and there are plenty of places to stop and grab cheese, meats, etc...I just wanted to bring something a little different, and maybe something warm since it's COLD outside. I never entertain so this is definitely not in my wheelhouse
Then pick up a nice warm dip with something good to dip in it.
Or make/buy a nice soup. Roasted red bellpepper, butternut squash etc...bring small bowls if she doesn't have any and accoutrements that go with it.
Or pick up a couple of different terrines and or pâtés.
A nice desert would be fine too. Some dark chocolate which pairs well with a lot of reds, some Brie cheese with a nice local honey.
You get the picture.
Posted on 1/14/15 at 7:42 pm to L Boogie
Caprese Bites with Cracked Pepper Balsamic Sauce
Ingredients
4 small (1 1/2 oz. each) or 24 mini fresh mozzarella balls, packed in water*
24 medium fresh basil leaves
1 can (8 oz.) Del Monte® Tomato Sauce
2 Tbsp. water
1/2 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
1 1/2 tsp. balsamic vinegar
24 small wooden picks
*If using mini mozzarella balls, skip Step 1 in Directions.
Directions
Cut each cheese ball in half, then cut each half in thirds.
Place a basil leaf on a cutting board. Place a piece of cheese in the center of the leaf and pull the ends of leaf over cheese, overlapping slightly. Secure with a wooden pick. Repeat with remaining basil and cheese.
Whisk together the tomato sauce, water, pepper, oil and vinegar in a small bowl.
Just before serving, pour the sauce mixture on a rimmed serving platter, arrange skewers, pick-ends up, over the sauce. Garnish sauce by drizzling with additional balsamic vinegar, if desired.
Ingredients
4 small (1 1/2 oz. each) or 24 mini fresh mozzarella balls, packed in water*
24 medium fresh basil leaves
1 can (8 oz.) Del Monte® Tomato Sauce
2 Tbsp. water
1/2 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
1 1/2 tsp. balsamic vinegar
24 small wooden picks
*If using mini mozzarella balls, skip Step 1 in Directions.
Directions
Cut each cheese ball in half, then cut each half in thirds.
Place a basil leaf on a cutting board. Place a piece of cheese in the center of the leaf and pull the ends of leaf over cheese, overlapping slightly. Secure with a wooden pick. Repeat with remaining basil and cheese.
Whisk together the tomato sauce, water, pepper, oil and vinegar in a small bowl.
Just before serving, pour the sauce mixture on a rimmed serving platter, arrange skewers, pick-ends up, over the sauce. Garnish sauce by drizzling with additional balsamic vinegar, if desired.
Posted on 1/14/15 at 7:45 pm to hungryone
quote:
If you never entertain and this isn't your wheelhouse, there's no shame in buying stuff. .
Absolutely not. There are so many places that have good things out there and in Austin he has plenty of choices. I know some lovely women who can't cook to save their arse but they can gather from different places wonderfully.
Posted on 1/14/15 at 8:02 pm to L Boogie
Pigs in a blanket
Cream cheese with pepper jelly on top
Cream cheese with pepper jelly on top
Posted on 1/14/15 at 8:03 pm to L Boogie
There are a number of links to threads with app and dip ideas in the thread below.
LINK /
There's a layered salmon spread in one of the threads, I believe, that's very easy and always a hit.
There's a white cheddar soup in the recipe book I make a lot in the Winter. We put it out for folks to grab a cup at cocktail parties and a little grilled sausage rounds on toothpicks with that is also very good.
The little Hawaiian rolls ham and swiss sandwiches are great with the dijon mustard, butter, onion topping. They're served hot. Just make them ahead of time and put the in the fridge. Pop them in the oven for 20 minutes when ready to serve.
Posted on 1/14/15 at 8:07 pm to Gris Gris
quote:
The little Hawaiian rolls ham and swiss sandwiches are great with the dijon mustard, butter, onion topping. They're served hot. Just make them ahead of time and put the in the fridge. Pop them in the oven for 20 minutes when ready to serve.
No shite..... I love them things. My wife made some a couple weeks back and my son (10) ate 6 of them..... that I seen.
Posted on 1/14/15 at 8:17 pm to Gris Gris
quote:
The little Hawaiian rolls ham and swiss sandwiches are great with the dijon mustard, butter, onion topping.
I remember seeing the pictures of those and they looked
I think those are perfect, and I will most likely make some of those caprese bites too.
Thank y'all for all of the suggestions thus far! And please, keep them coming because I'm always down for some inspiration
Posted on 1/14/15 at 8:21 pm to CHEDBALLZ
I made a ton of them for an after funeral and couldn't get them out of the oven fast enough, once the first batch were served.
Posted on 1/14/15 at 8:45 pm to L Boogie
I almost suggested funeral sandwiches, but I wasn't sure how classy you were going
I love them.
I love them.
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