"Girl's Night Out" Happy Hour Help ???

[Jeanne G]

I am hosting a "Girl's Night Out" Happy Hour party at the end of this month. I'm expecting around 15 girlfriends. The way we've organized this, is that the host supplies appetizers/snacks and each guest brings their own beverage(to keep the costs down for the host!) I'm thinking half will be drinking wine and half beer? I do have some tried-and-true appetizers, for example, cucumber ryes, hummus, spinach and artichoke dip. But I'm looking for some other ideas. I wouldn't mind getting a little "fancy" and making things that noone has heard of or tried. Maybe something with smoked salmon? Just a little "upscale" and I'm not too worried about costs - although I don't plan on having king crab legs! http://www.cookinglight.com/bbs/wink.gif. Any suggestions???!! I would appreciate it. Thank You!

[marys]

I noticed on your profile that you're in Cincinnati. I live in cinci too, and I when I'm entertaining I love to go to Jungle Jim's for inspiration. They have such a great selection of cheeses, seafood (if you do something with crab or shrimp), breads, everything.

Have fun!
Mary

[Beth H]

The asigo dip mentioned recently in some posts is wonderful and maybe a little more "upscale," especially if served with the crostini.

[SClementson]

I like setting out smoked salmon, dark rye toasts, a mixture of dijon mustard and mayonnaise in a little dish, fresh dill and some capers. Guests can take the rye toast, spread some mustard/mayo mix on it, add the salmon and then sprinkle with capers and fresh dill. It's so yummy, and even though it sounds like there's a lot of components, it's really easy to put together.

[sneezles]

How about Shrimp en Brouchette?
You soak bamboo skewers in water.
Clean Med. shrimp leaving tail intact. Where the vein was removed slit a bit deeper and place a thin strip of jalapeno pepper, then wrap each shrimp with a piece of raw bacon.
Skewer the shrimp and then either grill on
b-b-q or under broiler about 4-5 minutes turning to cook bacon.

[JodiL]

How about baked brie? You could just wrap it in filo and brush some egg over the top...also you could serve fresh mozzarella cheese with proscutto and roasted red peppers with fancy crackers.

Boy, am I ready for dinner!

[Mickey]

Ever had blue cheese-stuffed olives (especially good when soaked in gin or vodka for 30 mins.)?

Simply stuff queen (important for the size) olives with room temp. blue cheese either by forcing it in with your clean finger or use a baby spoon. Should the olive end get "messy" with blue cheese, wipe it off with a dry paper towel.

[Jeanne G]

You all have been a great help!!
I just got back from Half-Price-Books in search of appetizer recipe books. And, Clementson, I met a chef who said to do something similar to your suggestion. Although instead of rye she said to put it on a cucumber slice. I told her I have mixed cream cheese with chives and layed a small piece of salmon on top. She even suggested putting the cr chs mixture in a food processor, and in addition to the chives I put in, add a little bit of salmon to it. Then pipe it onto a cucumber slice, top with a little salmon, then dill and a caper. Mary, yes Jungle Jim's is good, but it's really far! Have you been to Wild Oats? I know it's not the same, but it's much closer to me. And Beth, I copied that asiago recipe so I have it and I'm going to make it with the crostini. Thanks for the reminder. Sneezles, your recipe sounds good too, but can you use turkey bacon? I try not to do much with real bacon. Ok, Jodi, I've eated baked brie but never made it. Do you have a recipe? And do you serve it with anything, like salsa or something?? And Mickey, that sounds so good(and different) and I would have never thought of it! My girls are gonna love me! These suggestions all look really good. Thank you all so much!!!

[iqueen]

Jeanne: Something I love to make for those events is sun-dried tomatoe and feta cheese crostini. Just take a French Baguette and slice it diagonally. Brush each slice with a mixture of garlic and olive oil (I use powdered garlic for this). Then top each piece with marinated sun dried tomatoes and tomato/basil feta cheese (Athenos) or regular feta if you can't find the former. Then bake at 350 for about 20-30 minutes. Yummy!

[MrsReber]

Jodi, you have to remove the rind for the baked brie, right? That's one of my favorites, but I have never tried to make it. My sister in law makes one, but she uses pillsbury refrigerated dough and adds mushrooms, roasted peppers and sauteed onions.

[JodiL]

Mrs. Reber, I've always had it with the rind still on the cheese--it's edible and it keeps the cheese from running everywhere once you cut into it. Adding the mushrooms, peppers and onions sounds good! I'll have to try that. I did have it once in a restaurant with a raspberry sauce that was excellent.

Between this thread and the fondue one I'm definitely in a cheeze frenzy!

[Mandy]

Jeanne & Marys - I'm from Cincinnati too, I live in Anderson Twp, on the eastside. I LOVE Jungle Jim's, it is a bit of a drive, but I feel it's well worth it. I've heard the name Wild Oats, but have never been, what's it like, and where's it at? http://www.cookinglight.com/bbs/smile.gif

[Jeanne G]

Mrs Reber, the addition DOES sound good to the baked brie. Thanks for the idea. And I would have to agree to keep the rind on too. I always eat it and I can see where it would help "contain" the baked brie. Jodi, if you can find the recipe, I'd love it. Iqueen, I am thinking of a brushetta type-thing and may do a combination of recipes. Yours sounds good and I love feta. I would probably use regular feta and add fresh basil? And Mandy, I'll email you about the Wild Oats store. It's worth a visit and it's much closer than Jungle Jim's. I'm checking on Cooking Classes there for fun, have you ever tried that there?

[Connie]

Hey Jeanne,
How about this one; you loved it when you came over with mom and dad. It's a Baked Brie en Croute with Tomato Chutney, from Cooking Live on FOOD TV in May 1999. The recipe is quite lengthy, so I'll post tomorrow or over the weekend if anyone wants it. http://www.cookinglight.com/bbs/wink.gif

[JodiL]

Jeanne, The baked brie is actually deceptively easy. I would use a few sheets of defrosted filo dough and put the brie in the middle. Take the corners of the dough and kind of fold them over the brie. Then take a beaten egg and brush it over the filo so the top gets flaky. Bake it in a 350 degree oven until the top gets browned, probably about 20-25 minutes. I would serve it with french bread and some fruit.

I'll look to see if I can dig up an actual recipe for you...

Let me know how everything turns out!

[MrsReber]

Interesting, I love brie and I eat the rind, too, I just figured it'd melt better without the rind- but I can certainly see your point about keeping the cheese contained! Now I can't wait for the normally dreaded gathering of my husband's family- rapidly approaching as the holidays near. (I swear they get together every other week) I have gotten so many new ideas of what I can bring!

[greta]

...speaking of brie--i made a delicious and easy brie appetizer while visiting colorado (the recipe was in a colorado cookbook).
i don't have the exact measurements with me, but i'll give it a shot from memory. you combine kalhua and brown sugar in a sauce pan over low heat, stir until brown sugar melts. add toated pecans. place this mixture over brie (rind on), and microwave brie until heated thru. simple and yummy.

[iqueen]

JeanneG: If you can't find the tomato and basil feta I am sure that you could just add some chopped fresh basil to regualar feta; however, try to find the other because it is yummy. It is made by Athenos and comes already crumbled.

[marys]

Mandy - Wild Oats just opened in Rookwood Commons in Hyde Park/Norwood. (Not too far from you) They have a lot of all natural foods plus they have a great deli with delicious sandwiches.

[jd]

Jeanne, I haven't tried the cucumber slices that you've noted, but I was very intrigued by an appetizer that had a thicker cucumber slice base, which was hollowed a bit with a melon baller to put the topping in. Before slicing, the cucumber had the skin removed in thin strips, so the final effect was very attractive. Have a great girl's night!

[Connie]

Jeanne,
Here it is, and it's a long one!

BAKED BRIE EN CROUTE WITH TOMATO CHUTNEY

1-pound package frozen puff pastry sheets, thawed
17 1/4 oz wheel Brie, chilled
2 1/2 c tomato chutney
1 lg egg, lightly beaten

1. On a lightly floured surface roll out 1 sheet of pastry 1/8-inch thick (about 15" diameter) and, using Brie as a guide, cut out 1 round the size of the Brie. With a 2 3/4 inch star shaped cutter cut out 5 stars from trimmings. Reserve pastry round and stars.
2. Halve Brie horizontally. Roll out remaining sheet of pastry 1/8-inch thick (about 15" diam) and transfer to a shallow baking pan, about 15 1/2 x 10 1/2". Center bottom 1/2 of Brie, cut side up, on pastry in pan and spread 1/2 cup tomato chutney to within 1/2" of Brie edge. Top chutney with remaining 1/2 of Brie, cut side down.
3. Without stretching pastry, wrap up over Brie and trim excess to leave a 1" border on top of Brie. Brush border with some egg, and top with reserved pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some remaining egg and arrange reserved stars decoratively on it. Lightly brush stars with some remaining egg, being careful not to let egg drip over edges of stars, which would prevent them from rising. With the back of a table knife gently score side of pastry with vertical marks, being careful not to pierce dough. Chill Brie, uncovered, 30 minutes to set egg wash. Brie may be made to this point 1 day ahead and kept chilled, covered loosely.
4. Preheat oven to 425 degrees. Bake Brie in middle of oven 20 minutes, or until puffed and golden. Let Brie stand in pan on a rack about 20 minutes for very runny melted cheese, about 40 minutes (or more) for thicker melted cheese, and serve with remaining tomato chutney.

TOMATO CHUTNEY

28 - 32 oz can whole tomatoes with juice, chopped
1 lg onion, chopped (about 1 cup)
zest of 1 lemon, minced
1/2 c sugar
1/2 c cider vinegar
1/3 c dried currants
1 1/2 tsp mustard seeds
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp ground allspice
1/4 tsp cinnamon

In a heavy kettle, combine all ingredients. Cook over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutnet keeps chilled, covered, 3 months.

from: Cooking Live - FOODTV 5/99

Enjoy! http://www.cookinglight.com/bbs/wink.gif

[Jeanne G]

Thank you Dahling!!!
I do have a question about "puff pastry sheets". Does that mean phylo(sp?) dough???
It was delicious and I will definitely include it on my list of foods!!! With the addition of some of Mrs Reber's ingredients (I'm getting excited about the food but dreading the cleaning!) Glad you will be there to share. I can't think of a better "food-buddy" to share it with than you, Connie!! http://www.cookinglight.com/bbs/smile.gif
Your Sis

[Stacey Strawn]

I would normally try to point you guys towards a Cooking Light recipe, but since brie seems to be the ingredient of choice--there aren't too many of those to share with you. Since my friends and I get together like this pretty often too, I am always trying to find new appetizer options. One that I have found in the past couple of years that has become a "night-out" favorite are my Brie-and-Chutney Tartlets. Everyone can enjoy a little brie with their cocktails without going too overboard. To make them, you use butter, white bread, brie and commercial chutney. Doesn't sound so fancy when I put it in writing, but it does actually come out great. Roll out white bread slices with a rolling pin. Cut out circles with your smallest biscuit cutter. Place bread "shells" in the cups of a mini-muffin pan. Brush each "shell" very lightly with butter. Place a small piece of brie in each cup and top with a little chutney. Pop them in a 350 degree oven for about 10-15 minutes (I think that's right, but you may want to watch them.) I usually buy both mango and raspberry chutneys so you have variety, but it's a super easy, but elegant appetizer that isn't so bad when served with fresh fruit and veggies.

[Connie]

Stacey,
That sounds a lot easier than mine! http://www.cookinglight.com/bbs/smile.gif Could I use wheat bread instead of white bread, or would that change the taste too much?

[Stacey Strawn]

Connie-
It is soooo easy.. I'm sure wheat bread would work, but I think the white bread makes a more attractive "shell" I think the wheat might not look that great or taste the same. If you try it that way, let me know how it turns out!!
Stacey

[venus]

A quick easy alternative to puff pastry is a package of Pillsbury Crescent rolls. All you do is unroll the dough from the package and keep it in one sheet instead of breaking it up into little triangles. Put the brie in the middle, wrap it up and bake covered @ about 400 degrees for about 25 minutes. Uncover it for the last 5 minutes so you can brown the top.

Sometimes you need to pinch the triangles together to make sure the brie doesn't leak. :P

[Jeanne G]

Well, the party's less than a week away and I've got the menu pretty-much planned. Just thought I'd share what I plan on making! http://www.cookinglight.com/bbs/smile.gif Here goes:

Smoked salmon w/ cr cheese & chives on cucumber slices(jd I just saw this last night at the gym while riding the bike, I think it was BHG, very nice effect!) topped with sprig of dill and a caper

Marinated Balsamic Mushrooms

Olives Stuffed with bleu cheese(Mandy!)

Some type of bruschetta or crostini(iqueen!), maybe a mixture of a couple types

Baked Brie(thanks to Jodi) - here I decided to combine everyone's ideas by 1. adding mushrooms(Mrs. Reber), 2. adding a type of chutney(thanks Connie) - actually a spicy tomato jam I forgot that I had in the freezer from last year and 3. putting them into the mini muffin pans like Stacey said.

Cheese Straws - I saw this recipe in a book and it's sort of a breadstick with cheese

Shrimp with green chili pesto

Smoked trout stuffed eggs (vs. deviled)

Cumin-Coconut skewered chicken

I was thinking also of the Gazpacho with Avocado & Cumin Chips from CL, but don't know and will have to wait and see if I'm in over my head!

If you want me to post any recipes I would be happy to share!! Thanks again for everyone's help and influences. I guess I'll be cooking and cleaning all weekend! http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by Jeanne G (edited 09-20-2000).]

[Jeanne G]

Lisa,
I would be glad to! But am at work now and heading out tonight so may not get the chance until tomorrow. Check it this weekend. http://www.cookinglight.com/bbs/smile.gif
Jeanne

[bookworm]

Wow your menu sounds wonderful. Could you post the recipes for shrimp w/ green chili pesto and the skewered cumin/coconut chicken?

Thanks, Lisa

[Jeanne G]

Lisa (Bookworm),
Here are the recipes you wanted:
SHRIMP WITH GREEN CHILI PESTO

4 oz grated Parmesan cheese(about 1 1/4 cups)
2 cloves garlic
6 mild green chilies (or two 4-oz cans mild green chilies, drained), stems and seeds removed
1/2 cup pine nuts
1/2 cup parsley leaves
1/4 cup fresh cilantro leaves
3 tablespoons safflower oil
1 1/2 pounds shrimp (26 to 30 per pound), shelled and deveined

GARNISH
5 whole green chilies, parsley, or cilantro sprigs

In the bowl of a food processor fitted with a steel blade, process the cheese with the garlic until blended. Add the chilies, pine nuts, parsley, cilantro, and 2 to 3 tablespoons oil and process to a smooth paste. (This pesto may be refrigerated for up to a month.)

Toss the shrimp in a bowl with the pesto, and refrigerate, covered for at least 1 hour.
Preheat the oven to 350 F.
Place the shrimp on a sheet pan and bake, uncovered, for 15 to 20 minutes. Arrange the shrimp on a large platter and garnish. Serve warm or at room temperature.


CUMIN-COCONUT SKEWERED CHICKEN

2 cloves garlic, finely minced
3 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon ground coriander
1 1/2 teaspoon brown sugar
1 teaspoon salt
Three 8-ounce skinless, boneless chicken breasts

Thirty 6- or 8-inch wooden skewers, soaked in water for 1 hour
2 tablespoons vegetable oil

GARNISH
cracked black pepper

Combine the garlic, cumin, chili powder, coriander, paprika, coconut milk, brown sugar, and salt in a medium-size bowl.
Slice each chicken breast into 10 pieces by first cutting it in half horizontally, then cutting each half into 5 strips. thread each strip of chicken onto a skewer, place the skewers in a shallow dish, and pour over the marinade. Cover and set aside in the refrigerator for several hours, preferable overnight.
In a large skillet, heat the oil and pan-sear the chicken skewers for 4 to 6 minutes on each side or until cooked through. Alternatively, arrange the skewers on an oiled baking sheet and place in a preheated 400 F for 8 to 10 minutes. Sprinkle a little cracked pepper over the skewered chicken before serving.
Lori - the picture of the chicken looks like it is threaded back and forth to appear like this on a stick: --/\/\/\--
Hope you like the recipes! If you want to you can email me after Tuesday and I can tell you if (or how) good they are! http://www.cookinglight.com/bbs/wink.gif

[Connie]

I just returned from Jeanne's happy hour, and I can report that everything was a hit!