Need food ideas for a bachelorette party.

[Luv to Cook]

My best friend is getting married in November and we are having a bachelorette party this October. We are starting the festivities in a hotel room and will be serving heavy appetizers there. The catch is...
1) No oven
2) I will be at bridesmaids luncheon prior to party so food will have to keep at room temp. or in a cooler, as I won't have time to come home first.

Any ideas?

Thanks.
Anita

[schuh]

My answer to just about anything is Toffee Dip with Apples. Great for that time of year. That would be a cold appetizer.

Would you have access to a plug for a crock pot? If so you could do meatballs or another appetizer that's hot.

A nice assortment of cheeses and crackers garnished with grapes are good and easy.

And, to steal a specialty from Nirak, make a gourmet snack mix: white and/or dark chocolate cut up in chunks; your favorite nuts (I love cashews); and some kind of dried fruit (I love dried cherries). Mix all together and you have something that's terribly addictive.

[lindrusso]

Hmmm...all of my appetizers seem to be hot! What about some sort of tortilla roll-up? I don't have a recipe, but those could be kept in a cooler. I do have a recipe for marinated shrimp that I will post here - they are very tasty. Also, crackers and bread with cheese and/or cold dips would work as well.

MARINATED SHRIMP WRAPPED IN SNOW PEAS
(from Martha Stewart)

1 1/2 pounds (approximately 30) large shrimp, peeled and deveined
2 tablespoons sweet rice vinegar
1/3 cup Oriental sesame oil
1 large clove garlic, peeled and crushed
1 teaspoon finely minced fresh ginger
Coarse kosher salt and freshly ground black pepper , to taste
15-20 snow peas

1. Bring a large pot of water to boil. Add the shrimps and cook until just pink, 2 to 3 minutes. Do not overcook. Drain the shrimps and immerse them in cold water to cool; drain again. Place the shrimps in a glass or stainless steel bowl.

2. Whisk together the vinegar, oil, garlic, ginger, and salt and pepper. Pour over shrimps. Stir to coat well, cover, and refrigerate for 1 or 2 days, stirring at least twice a day.

3. No more than a few hours before serving, string the snow peas and blanch in boiling water for 30 seconds. Immerse immediately in ice water to chill. Drain well. Using a sharp paring knife, split the snow peas lengthwise so that you have at least 30 separated halves. Wrap on half around each drained shrimp and fasten with a round toothpick. Serve chilled or at room temperature.

[schuh]

I thought of one more: hummus with pita wedges. I have a good recipe from Jane Brody if you need it.

[ama47369]

Here are some suggestions. They wouldn't all go together, but maybe a few will work for you. Good luck, hope you have a great time.

CHILI SHRIMP AND MANGO CUPS
(you could make the filo cups ahead, or even make baked wonton shells instead)
3 sheets fillo pastry
Cooking-oil spray
200 g shelled small cooked shrimp, chopped finely
1 small mango, chopped finely
1/2 small red onion, chopped finely
1 bridseye chili, seeded, chopped finely
2 tablespoons finely chopped fresh chives

Cut fillo into 4cm squares. Layer 4 squares together, spraying with oil between each layer and ensuring corners do not cover those of previous square, to make 1 stack. Repeat with remaining squares to make 52 stacks.

Press 12 stacks into oiled 12-hole small (2 tablespoons) muffin pan. Bake in moderate oven 5 minutes or until browned. Repeat with remaining stacks.

Combine shrimps, mango, onion, chili and chives in small bowl; spoon rounded teaspoons of mixture into pastry cases.

Makes 52.
[Low-Fat Meals in Minutes, Australian Women's Weekly Cookbooks]
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Delhi Blues
Blue Cheese and Walnut Shortbread and Chutney
This savory version of shortbread offers a sensational combination of rich blue cheese and tangy chutney, an Indian condiment typically made with mangoes. If your time is limited you can serve the shortbread crackers without the toppings. They will still be a crowd pleaser.

1/2 cup sharp blue cheese (such as Maytag), at room temperature
3 tablespoons unsalted butter, at room temperature
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
1/3 cup walnuts, chopped
3 tablespoons cream cheese
3 tablespoons chutney, preferably Major Grey's
1/2 cup walnut halves, toasted for garnishing
36 parsley leaves for garnishing
1. Combine the blue cheese and butter in a food processor; process until creamy. Mix the flour, cornstarch, pepper, and kosher salt together in a small bowl; add to the blue cheese mixture. Pulse to combine. Add the chopped walnuts and process just until incorporated. Do not overprocess. remove the blue cheese mixture from the food processor bowl and shape into a ball; cover with plastic wrap. Refrigerate until firm, at least one hour.

2. Preheat oven to 325 degrees F. Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap. Roll the dough out about 1/8-inch thick. Remove the plastic wrap and cut into 1-inch circles using a fluted cookie cutter. Place on a parchment paper-lined baking sheet. Repeat until all the dough is used. Bake until light brown, about 25 minutes. Let cool.

3. To assemble: spread 1/4 teaspoon of the cream cheese mix on each of the shortbread cookies. Top with equal amounts of chutney, a walnut half, and a small leaf of parsley. (To do ahead: the shortbread can be prepared up to 3 days in advance and stored in an airtight container. Assemble up to 1 hour before serving.) Makes about 36 shortbread crackers.

Adapted from Cocktail Food, 50 Finger Foods with Attitude
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Rockin' Reuben
Pastrami-Wrapped Breadsticks with Thousand Island Dipping Sauce
Okay these aren't exactly bite-sized hors d'oeuvres but they are portable and easy to handle as you attempt to eat and juggle a glass. Grissini is the Italian word for breadsticks. Authentic grissini are very thin, making them perfect for this recipe. Look for them in the cracker or bread section of your local supermarket, or pick up a box at an Italian delicatessen or bakery.

Dipping Sauce:
1/2 cup mayonnaise
1/4 cup plus 1 tablespoon ketchup
2 tablespoons strained sauerkraut, chopped
1/2 teaspoon caraway seeds
1/2 pound thinly sliced pastrami, cut into 1 1/2 by 6-inch strips
24 arugula leaves, stems removed
8 to 12 very thin (about 1/2-inch thick) breadsticks, cut into 4-inch lengths
1. To make the dipping sauce: Mix the mayonnaise, ketchup, sauerkraut, and caraway seeds together in a small bowl using a whisk. Set aside.

2. Spread the pastrami on a work surface and cover each strip with a slightly larger arugula leaf. Roll each arugula-covered pastrami strip tightly around the end of each breadstick and place seam-side down. Serve with the dipping sauce. (Do ahead tips: the dipping sauce can be prepared up to 3 days in advance and refrigerated. The breadsticks can be assembled up to 1 hour in advance, covered with plastic wrap and refrigerated. Makes 24 wrapped breadsticks.

Adapted from Cocktail Food, 50 Finger Foods with Attitude

How about the Knorr's spinach dip served in a bread bowl, or a seven layered dip served w chips and salsa....

[Peggy C.]

Just bake your bread ahead of time, and leave your dip out for people to scoop on as they eat them. (for really easy crostini, buy prepared pesto)

[KelLeg]

One of my favorite appetizers is a sun-dried tapenade. You take a bag of sun-dried tomatoes and reconstitute them. Then add goat cheese, fresh garlic (1-2 cloves) and kalamata olives. Process it all in food processor and serve with thin slices of French bread (each person spreads it on her own slice with a small knife/spreader). It is delicious and always a hit. Easy too. Amounts of olives and cheese are at your discretion. I always taste it while I'm adding. I think this could last in a cooler.

Something else that I had at a party was little turkey sandwiches. They were on little rolls and had a piece of lettuce (maybe spinach?) on each one, as well as mango chutney and blue cheese. They were great.

Good luck.