You have to ensure that your guest enjoy and appreciate your appetizers, no matter how good they are it is disappointing if some guest get several and some get none. I always have appetizer extenders served just before the good stuff. I get several boxes of egg rolls from Loblaws ( no name is acceptable ). I heat them in the microwave and then put them under the oven broiler for 3 minutes per side to crisp the skin.
Appetizers
- Thread starter MissCroft
- Start date
You should always make enough so each person gets 1 serving. Just in case, make 1.5 as some people may take double. However, if a guest is late (and didn't previously indicate so), they are SOL if apps run out. If you know they are late keep some aside.
Blinis with a light layer of creme fraiche, topped with thinly sliced maple smoked salmon, lightly sprinkled with crushed peppercorns and dill, and a squeeze of fresh lemon juice. Super easy to make, no cooking required, they look fantastic and taste incredible. Found these being served in a few restaurants in Normandy.
That sounds REALLY good.
I haven't had maple smoked salmon. I usually have regular smoked salmon with capers.That sounds REALLY good.
St Lawrence Msrket you can also find Vodka infused Smoked Salmon.
1 pkg of frozen Butter puff pastry dough ( e.g. President's Choice)
650 gm ass't mushrooms (white cap OK; std Costco size)
454 gm spinach
1 whole red or sweet onion, medium size
1 egg
Marsala wine
Feta Cheese
One can add chopped fresh dill prior to serving.
Use garlic-infused olive oil or adding minced garlic for the sauteing is great too.
650 gm ass't mushrooms (white cap OK; std Costco size)
454 gm spinach
1 whole red or sweet onion, medium size
1 egg
Marsala wine
Feta Cheese
- Thaw out puff pastry dough as per pkg directions
- Course-chop mushrooms. Slicing works too.
- Fine dice the onion.
- Saute onion with olive oil until translucent.
- Add mushrooms and cook until done (approx. 10 minutes; may need multiple batches depending on pan size)
- Add a splash of Marsala (or to taste) and cook until reduced.
- Take pan off burner.
- Add spinach & stir until wilted. Allow the filling to cool to room temperature.
- Heat oven to 350F
- Line baking sheet with parchment paper
- Break the egg into a small bowl and stir. This will be used as your egg wash.
- Roll out each puff pastry sheet on the baking tray.
- Equally distribute the cooled filling between the two sheets leaving approx 1.5 inch space from the edge.
- Fold up the edges towards the center to form the crust.
- Crumble Feta over each galette to taste. Freshly crack black pepper to taste.
- Brush egg wash over crust
- Sprinkle fresh thyme/oregano on the crust (optional)
- Bake until crust is golden ( approx 30 minutes )
One can add chopped fresh dill prior to serving.
Use garlic-infused olive oil or adding minced garlic for the sauteing is great too.
I will add bacon wrapped water chestnuts. Smokey, salty, crunchy goodness. Trust me, these are always a big hit around our place. We always make at least double what we think we'll need and still run out. The key is to cook them low and slow in the oven.
Ingredients: Strip bacon, whole water chestnuts. Toothpicks.
Oysters or scallops are killer done the same way, but pricey to make many of them. Mushrooms can also be a good choice...
I like to serve with my guests first in my mind, therefore variety works best. At Xmas my SO goes all out and I get drafted into serving a large number of guests each year. We've used this format for small to large:
1) the bread tray of assorted crackers, small buns, wheat thins, naan, etc.
2) the cheese tray, the usual but throw in something out of the usual.
3) the spread tray includes humus, avocado, liver pate etc
4) the meat tray includes sliced deli, once again put something out of the usual.
5) the veggie tray, both cooked and raw
6) the fruit tray
7) Misc tray #1 easy prepared finger foods such as spring rolls, samosas, sushi etc.
8) Misc tray #2 signature appetizer dish changes each year.
9) Selection of beverage... reds, whites, water, pop, juice etc.
For small parties you mix it up into 2 trays and cut the variety then upsize for number of guests.
For #8 last year we did a maple bacon Salmon on a plank. Previous year it was sliders. The best ideas come from the cooking channels and internet.
Best to keep it simple it's the appetizer and shouldn't take the limelight from the main course but you still want to make sure that they don't fill up. If children are coming I always make sure that I make some healthy chicken nuggets or strips but an ordered pizza works just fine to suit their finicky tastes.
VBB
1) the bread tray of assorted crackers, small buns, wheat thins, naan, etc.
2) the cheese tray, the usual but throw in something out of the usual.
3) the spread tray includes humus, avocado, liver pate etc
4) the meat tray includes sliced deli, once again put something out of the usual.
5) the veggie tray, both cooked and raw
6) the fruit tray
7) Misc tray #1 easy prepared finger foods such as spring rolls, samosas, sushi etc.
8) Misc tray #2 signature appetizer dish changes each year.
9) Selection of beverage... reds, whites, water, pop, juice etc.
For small parties you mix it up into 2 trays and cut the variety then upsize for number of guests.
For #8 last year we did a maple bacon Salmon on a plank. Previous year it was sliders. The best ideas come from the cooking channels and internet.
Best to keep it simple it's the appetizer and shouldn't take the limelight from the main course but you still want to make sure that they don't fill up. If children are coming I always make sure that I make some healthy chicken nuggets or strips but an ordered pizza works just fine to suit their finicky tastes.
VBB
For kids, chicken fingers with plum sauce is great. You can also do mini grilled cheese (cut into quarters).
My chicken liver pate with brandy.
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