Maison Rustique
06-26-2007, 08:43 PM
(http://www.otwa.com/community/showthread.php?t=21692)
Whitey Ford Nov-23-04 07:48 PM
Ideas for open-house appetizer?
Okay, I have to make some kind of food for the antique store open house this weekend. I volunteered for something savory, so cookies, brownies are out.
Has to be served room temperature as it will be sitting out all day Sat. Can refrigerate half or leftovers overnight. No plates or forks, so it has to be something easily picked up and eaten with only a napkin.
I'm wary of stuff with mayonaisse, but my mom insists that mayo is fine--so pasturized these days that even if it sits out for 6-7 hrs it won't poison anybody.
So I could make little cream puff shells and then stuff them with curried turkey salad, or deviled eggs.
Any ideas of a nice, yummy appetizer-like finger food that can be served room temp. and will endure over the course of a weekend?
jayne Nov-23-04 10:45 PM
What about a fruit tray? Cut up fresh pineapple, mango, strawberries, orange sections and grapes. Lay it out on a tray and drizzle with either a sweet poppyseed dressing or a light honey mustard dressing. You can even use apple and banana slices if you coat them with lemon juice to keep them from turning brown. You can buy stuff to keep them fresh, but some people are allergic.
Or a cheese tray would keep if you're careful about what types of cheese you use.
Little smokies in barbeque sauce in a crockpot with a basket of small bread rolls would work.
If you want something with a little zip, slice a loaf of french bread lengthwise like you're making a giant sub. Add a thin layer of shaved ham, mozzerella or swiss cheese slices, and alfalfa sprouts. (You don't want a whole lot of ingredients or it will fall apart when you slice it later.) Spread the top half of the loaf with Chinese Mustard. Put the loaf back together, then slice vertically into 1/2-inch "sandwiches".
Another spicy appetizer....
Mix softened cream cheese with chopped green olives and salsa to taste. Spread a thin layer on tortillas. Roll the tortillas tightly and pack tightly together. Chill overnight. Just before serving, slice each tortilla into small 1/2-inch pieces. You'd probably want to put a toothpick in each piece, both for ease of eating and to keep them from unrolling as they lose their chill.
Ms. Chocolate Nov-24-04 01:07 AM
If 'twere me I'd do something with roasted nuts. Easy, fun, healthy, keeps well, and most folks can enjoy them in moderation, even low-carbers! ;)
For example:
SPICED PEANUTS
A simple recipe that adds great flavor and a touch of heat to store-bought peanuts.
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1 teaspoon curry powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
2 1/2 cups dry roasted peanuts
Preheat oven to 300°F. Heat 1 tablespoons olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.
Bake peanuts until golden brown and almost dry, stirring occasionally, about
15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 cups.
Bon Appétit
March 1996
Ms. C.
magna5 Nov-24-04 04:08 AM
Ritz crackers with Cheese Whiz (I think it has a shelf life of about 125 years :tongue: ) top with pitted black olives or green olives or grated red onion, slice of dill pickle, slice of radish, diced red, yellow or green bell peppers, slice of hot pepper or crumbled bacon.
We have a Christmas pot-luck at work each year. I usually bring a turkey roaster full of Chex Mix. I provided disposible cups (I think they are 5 or 8oz in size) and everyone scoops up as much as they want.
Whitey Ford Nov-24-04 08:25 AM
Great ideas!
Wonderful ideas, everybody.
I think I like the fruit tray---everybody is gonna be full up with heavy Thanksgiving food, so fruit is light and healthy and refreshing.
Those peanuts sound delish too!
Don't want to mess with a crockpot. (would prob. blow a fuse in the rickety old building)
Someone else already signed up for a cheese/crackers.
A fruit tray it is!
Whitey Ford Nov-26-04 02:32 PM
Okay, I got the stuff for a fruit tray. Hey, fruit is expensive these days, so I also decided to make Gougere, that is, cream puffs (pate a choux) with cheese mixed into the batter. Yum! I used cheaper cheddar rather than guyere.
Whitey Ford Nov-27-04 07:02 PM
Well, the puffs didn't puff. (Choux means cabbage in French) But I served them anyway--still looked okay and tasted good. Anybody make these ever? I've made pate a choux a million times and most of the time they puff up just fine, but sometimes they don't. Anybody know why?
The fruit tray looked great--I used kiwi, pineapple, cantalope, big red grapes and pears, cut up and all spritzed with lemon juice.
All times are GMT -7. The time now is 07:41 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
Whitey Ford Nov-23-04 07:48 PM
Ideas for open-house appetizer?
Okay, I have to make some kind of food for the antique store open house this weekend. I volunteered for something savory, so cookies, brownies are out.
Has to be served room temperature as it will be sitting out all day Sat. Can refrigerate half or leftovers overnight. No plates or forks, so it has to be something easily picked up and eaten with only a napkin.
I'm wary of stuff with mayonaisse, but my mom insists that mayo is fine--so pasturized these days that even if it sits out for 6-7 hrs it won't poison anybody.
So I could make little cream puff shells and then stuff them with curried turkey salad, or deviled eggs.
Any ideas of a nice, yummy appetizer-like finger food that can be served room temp. and will endure over the course of a weekend?
jayne Nov-23-04 10:45 PM
What about a fruit tray? Cut up fresh pineapple, mango, strawberries, orange sections and grapes. Lay it out on a tray and drizzle with either a sweet poppyseed dressing or a light honey mustard dressing. You can even use apple and banana slices if you coat them with lemon juice to keep them from turning brown. You can buy stuff to keep them fresh, but some people are allergic.
Or a cheese tray would keep if you're careful about what types of cheese you use.
Little smokies in barbeque sauce in a crockpot with a basket of small bread rolls would work.
If you want something with a little zip, slice a loaf of french bread lengthwise like you're making a giant sub. Add a thin layer of shaved ham, mozzerella or swiss cheese slices, and alfalfa sprouts. (You don't want a whole lot of ingredients or it will fall apart when you slice it later.) Spread the top half of the loaf with Chinese Mustard. Put the loaf back together, then slice vertically into 1/2-inch "sandwiches".
Another spicy appetizer....
Mix softened cream cheese with chopped green olives and salsa to taste. Spread a thin layer on tortillas. Roll the tortillas tightly and pack tightly together. Chill overnight. Just before serving, slice each tortilla into small 1/2-inch pieces. You'd probably want to put a toothpick in each piece, both for ease of eating and to keep them from unrolling as they lose their chill.
Ms. Chocolate Nov-24-04 01:07 AM
If 'twere me I'd do something with roasted nuts. Easy, fun, healthy, keeps well, and most folks can enjoy them in moderation, even low-carbers! ;)
For example:
SPICED PEANUTS
A simple recipe that adds great flavor and a touch of heat to store-bought peanuts.
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1 teaspoon curry powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
2 1/2 cups dry roasted peanuts
Preheat oven to 300°F. Heat 1 tablespoons olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.
Bake peanuts until golden brown and almost dry, stirring occasionally, about
15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 cups.
Bon Appétit
March 1996
Ms. C.
magna5 Nov-24-04 04:08 AM
Ritz crackers with Cheese Whiz (I think it has a shelf life of about 125 years :tongue: ) top with pitted black olives or green olives or grated red onion, slice of dill pickle, slice of radish, diced red, yellow or green bell peppers, slice of hot pepper or crumbled bacon.
We have a Christmas pot-luck at work each year. I usually bring a turkey roaster full of Chex Mix. I provided disposible cups (I think they are 5 or 8oz in size) and everyone scoops up as much as they want.
Whitey Ford Nov-24-04 08:25 AM
Great ideas!
Wonderful ideas, everybody.
I think I like the fruit tray---everybody is gonna be full up with heavy Thanksgiving food, so fruit is light and healthy and refreshing.
Those peanuts sound delish too!
Don't want to mess with a crockpot. (would prob. blow a fuse in the rickety old building)
Someone else already signed up for a cheese/crackers.
A fruit tray it is!
Whitey Ford Nov-26-04 02:32 PM
Okay, I got the stuff for a fruit tray. Hey, fruit is expensive these days, so I also decided to make Gougere, that is, cream puffs (pate a choux) with cheese mixed into the batter. Yum! I used cheaper cheddar rather than guyere.
Whitey Ford Nov-27-04 07:02 PM
Well, the puffs didn't puff. (Choux means cabbage in French) But I served them anyway--still looked okay and tasted good. Anybody make these ever? I've made pate a choux a million times and most of the time they puff up just fine, but sometimes they don't. Anybody know why?
The fruit tray looked great--I used kiwi, pineapple, cantalope, big red grapes and pears, cut up and all spritzed with lemon juice.
All times are GMT -7. The time now is 07:41 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.