Appetizer for Luau?

[Canice]

OK, not really a luau - looks like a pig roast with a vaguely Polynesian theme, and I need to bring something for folks to snack on before the meal. Definitely doesn't need to fit a theme. I'm at a total loss. I would say offhand that I'm not interested in making a dip and I would prefer something that takes advantage of all the gorgeous produce in the market right now (now not a must, but definitely should be fresh). I have to drive about an hour with it and it will, of course, have to be able to sit out until consumed or rejected ;).

[Kiwismommy]

How about a fresh fruit salsa? I've done the peach salsa with brie that is on the board but the last couple of times I've just made the salsa and had a basket with cut up baguette and Tostidos.

Danita

[cocoa'smom]

What about melon or mango wrapped in proscuitto? It would travel well and be able to sit out for a while. Plus its kind of tropical.

[margeslp]

OK, not really a luau - looks like a pig roast with a vaguely Polynesian theme, and I need to bring something for folks to snack on before the meal. Definitely doesn't need to fit a theme. I'm at a total loss. I would say offhand that I'm not interested in making a dip and I would prefer something that takes advantage of all the gorgeous produce in the market right now (now not a must, but definitely should be fresh). I have to drive about an hour with it and it will, of course, have to be able to sit out until consumed or rejected ;).

Planters’ Fresh Pineapple

1 fresh pineapple
½ cup rum
½ cup sugar
1 can sterno
2 dozen small bamboo skewers

Cut across the pineapple 6-7 inches from base. Use a small sharp paring knife and remove the fruit portion of te pineapple without cutting the rind. Cut the pineapple meat into bite size chunks and chill.
Using the hollowed pineapple with a can of sterno in it as a centerpiece, arrange around it bowls of sugar and rum, pineapple chunks and skewers. Light the sterno. Speak a pineapple chunk, dip it into rum, then sugar and glaze it over the fire.

[Canice]

Bump.
Heading to the farmers' market in the morning if there are anymore fun, seasonal ideas!

[KimKelly]

I found this recipe on this board a few years ago and it is one of our favorites and most requested!

http://kimkelly.smugmug.com/Food/Food/IMG3681/917074863_eNpcF-Ti.jpg


Layered Greek Dip (http://livlifetoo.blogspot.com/2010/06/layered-greek-dip.html#links)

1 8 oz. tub 1/3 less reduced fat cream cheese, softened
1 Tbs lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, pressed
1 cup prepared hummus (my favorite is Trader Joe's Mediterranean Hummus!)
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Multigrain pita or tortilla chips for dipping

In medium mixing bowl stir the cream cheese, lemon juice, Italian seasoning and garlic until smooth and combined.

Spread the cream cheese mixture onto a 9 inch serving dish. Evenly spread the hummus on top of the cream cheese layer. Top with cucumber, tomato, feta cheese and green onions. Cover and refrigerate. Serve with multi grain pita or tortilla chips.

[margeslp]

Bump.
Heading to the farmers' market in the morning if there are anymore fun, seasonal ideas!

Since you are after seasonal, I have saved this to try this fall:
Apple Pie Pasta Salad

This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party.

serves 4

8 oz. macaroni, cooked al dente
4 oz. baked apples, peeled, cored and diced
2 oz. golden raisins
4 oz. Cheddar cheese, finely grated
1 tsp. ground cinnamon
2 cups mayonnaise
1 tsp. salt
1 tsp. black pepper
Raddichio leaves to serve
parsley sprigs to garnish

Arrange raddichio leaves on a platter.
Using a large salad bowl, combine macaroni, apples, golden raisins and cheese. In another bowl, thoroughly mix together cinnamon, mayonnaise, salt and black pepper. Pour dressing over salad and mix well.
Spoon apple and macaroni salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley, as a side dish to meat or poultry, or as a main course with crusty rolls.

Our apple crop is glorious this year.

[Canice]

For someone who usually likes making appetizers more than just about anything, I sure haven't thought this through at all. For instance: the party is Saturday afternoon: I am not going to the market and coming home and assembling appetizers for 30, cleaning up, and then driving 30 miles to the party :rolleyes:. What was I thinking? So, getting back to work and hoping my little brain will continue to search its database for ideas while I do other things.

Thanks for the suggestions! (Kim, interesting to see a Greek twist on the layered dip.)

[Canice]

Oh, oh, oh. Not seasonal and not fresh, but can make tonight and it will feed a crowd. I'm thinking this one, from Pammela - it's really pretty!

Santa Fe Cheesecake

"All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic!" relates field editor Jean Ecos of Hartland, Wisconsin


INGREDIENTS
* 1 cup crushed tortilla chips
* 3 tablespoons butter, melted
* 2 packages (8 ounces each) cream cheese, softened
* 2 eggs, lightly beaten
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1 can (4 ounces) chopped green chilies, drained
* 1 cup (8 ounces) sour cream
* 1 cup chopped sweet yellow pepper
* 1/2 cup chopped green onions
* 1/3 cup chopped tomato

DIRECTIONS
Combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325F for 15 minutes.

In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.

Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers. Yield: 16-20 servings.

[vbak]

When I first saw your post for a luau, I immediately thought of CL's coconut shrimp[I love that stuff], but it doesn't look like it would fit the bill. The Santa Fe cheesecake looks very tasty. Have fun at your party.

Vicky

[Canice]

What bill, lol!! Let's see:

Tiki theme. (Or not)
Fresh produce (if you consider 1/3 cup of tomato and a scattering of scallions "fresh produce")
Seasonal. (Is it cream cheese season yet?)
Must travel well in a hot car for an hour. (Does dairy need to be refrigerated?)
No dip (If I put out a knife, that makes it a "spread")

I don't know why I didn't give this more thought in advance, it's a great menu assignment and one I could have done well, had I been prepared - but this will be fine, I'm sure. At least it's tasty and festive looking and, as I said, will feed a crowd.

I love coconut shrimp, vbak, and have never had the CL version; can you steer me toward it?

[catbatty]

Just butting in to say: thanks to ALL for the recipes. :) I'm copy/pasting into my Mastercook as fast as I can. It's late and you now have me craving these recipes!!!!

Have fun at the party, Canice.

[catbatty]

Just butting in to say: thanks to ALL for the recipes. :) I'm copy/pasting into my Mastercook as fast as I can. It's late and you now have me craving these recipes!!!!

Have fun at the party, Canice.

[vbak]

here ya go!

Coconut Shrimp with Pineapple Salsa


Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple salsa for a lightened seafood dinner that's out of this world.

Yield: 4 servings (serving size: 7 shrimp and about 1/4 cup salsa)


Shrimp:
28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

Salsa:
1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 tablespoon finely chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.


CALORIES 397 (26% from fat); FAT 11.4g (sat 8.4g,mono 0.7g,poly 1g); IRON 3.9mg; CHOLESTEROL 194mg; CALCIUM 80mg; CARBOHYDRATE 45g; SODIUM 753mg; PROTEIN 29.9g; FIBER 2.2g

Cooking Light, APRIL 2002

[Canice]

Boy does that sound good! Thanks a lot for the recipe :)

[LaraW]

oooooh, that coconut shrimp is really good. Have not made it in a long time, but I do remember it!