Appetizers for Open House

[IndianChef]

My sister-in-law is going to have an Open House at my place the weekend of July 30. She has designed some clothes and jewellery herself and we have invited people to come, browse and buy.

I already know what drinks I will be serving - red and white wines and 2 cocktails -Pomtree-tini and Woo-woo. :) I want to serve some really simple appetizers to go with that - something that's not too expensive (there might be up to 60 people showing up in the 2 days), can be made ahead/frozen and easy to reheat as people will come and go throught the day.

Any suggestions?

-Ashwini

[Canice]

You might check out this article from the San Francisco Chronicle; I thought it was great: Small bites, big tastes: Start things off right with easy appetizers (http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/07/13/FDG6UDKC4K1.DTL)
Good luck!

[Kismet]

Welcome to the BB, IndianChef! You will find that appetizers are a common discussion point around here. I would suggest that you try using the "search" function to see what kinds of great threads have already been started. here's one (http://community.cookinglight.com/showthread.php?s=&threadid=70117&highlight=cocktail) to get you started! :)

[misskitty100]

What about a hummus type dip and assorted bread & crackers to go with it?

Another suggestion would be 3 or 4 kinds of cheese with crackers. Let people slice the cheese themselves and it makes it even easier.

Lastly, mixed nuts are always popular.

[birdyone]

What a great site Canice gave directions to - very good - thanks for posting! Tons of ideas there.

E.

[IndianChef]

Canice - That was a great article. Thanks

Right now, I am leaning toward the following -

Fresh fruits with yogurt dip
Cheese platter (does anyone know what kind and how many diff cheeses to serve?)
Indian Chaat - On a bed of baked Tortilla chips, layer Indian chana masala (dry -without any sauce so the the chips dont get too soggy right away), yogurt, tamarind chutney and some paprika on top.
Pita chips and/or TJs mini pitas with hummus.

I'm still struggling with 2 more items, but hopefully I'll decide something soon.

You guys have been a great help. Thanks so much! :)

[beacooker]

Originally posted by IndianChef

Indian Chaat - On a bed of baked Tortilla chips, layer Indian chana masala (dry -without any sauce so the the chips dont get too soggy right away), yogurt, tamarind chutney and some paprika on top.


Sorry if this is dumb, I don't know nearly as much about Indian food as I would like. :) But, if I am thinking of the right dish, I thought chana masala was chickpeas in a curry sauce. So what would it be without any sauce?

[IndianChef]

Anne - Yes you are right, the chana masala does have a curry sauce. When I made chana masala the last time, I had some leftovers. I put it all on a wide pan over low heat and allowed all the sauce to evaporate. So what was left was pretty dry chana masala, but that still had all the flavor.

[emptyspool]

Indianchef,

The Indian Chaat sounds WONDERFUL! Do you make your own chutney or is this something I could find at an Indian grocery? Also would you share your recipe for chana masala? There is one restaurant I can find this and would love to make it at home. Thanks!

If you would like a recipe for Green Goddess dressing, let me know. I use it as a dip for fresh veggies. The dressing recipe makes quite a lot, 16 ounces, is quick and easy to make in a blender.

[MISSINDI]

I made Falafel-Spiced Pecans the other day and they were really good, addictingly so, and super simple to make. Someone mentioned nuts, and that reminded me of those. Also Barefoot Contessa's Roasted Rosemary Cashews are excellent. I can post the recipes, if you're interested.

[LonghornGal]

How about something dessert-like?

Small brownies, lemon bars, spice cake, etc are cute, or little mini-muffin cupcakes. You could even make little fillo cups filled with chocolate mousse - looks like you slaved forever but really quite simple.

[landk]

Originally posted by IndianChef
Cheese platter (does anyone know what kind and how many diff cheeses to serve?)

When I do a cheese platter I like to do a combination of at least three different cheeses. I try to use ones that vary in flavor in texture. An example would be a good blue cheese (Maytag, Roquefort, etc.), goat cheese and a cheddar cheese. There is hardly a cheese that I don't like! Teaming the cheese up with grapes, figs, and pears and some sliced crusty bread is always nice.

[IndianChef]

emptyspool - I would definitely like the recipe for the Green Goddess dressing. Sounds like something I can use on a salad too.

Missinidi - Can you post the recipe for Rosemary cashews please? Do you think I can use that recipe for almonds? I have a big bag of almonds in my freezer.

I completely forgot about dessert!! Thanks LonghornGal for reminding me. How do you make the Filo cups with choco mousse?

landk - Thanks for the suggestions. I'll probably shop for cheese this weekend.

I also remember seeing the thread on marinated cheese. I'll probably keep some of that too.

[IndianChef]

emptyspool - I'll post the recipe for the chana masala soon. I usually dont measure the ingredients, but I will do that when I make the chana for the Chaat and I'll post the recipe for you. :)

[emptyspool]

Green Goddess Dressing

1 clove garlic
1 cup sour cream
1-2 tablespoons anchovy paste (I use about 1 1/2)
3 tablespoons finely chopped green onion tops
1 tablespoon lemon juice
3 tablespoons cider vinegar
1 cup mayonaise
1/3 cup chopped fresh parsley
black pepper to taste

In blender, mix above ingredients. Refrigerate. Stores well in refrigerator. Makes 2 cups.

I love this dressing. I have wanted to try using cilantro rather than parsley and see what happens. I think it has a nice subtle flavor. I used the white part of the green onion too.

Good luck with your event. The food sounds great. I think I could live on appetizers.

[LonghornGal]

Heres how I do it... You may even be able to find pre-made fillo cups.

lay down a fillo sheet. spray with butter-flavor pam. Cover with another sheet - repeat until you have about 6 layers.

Cut piled up sheets into 2 inch squares. place in mini-muffin tins and bake according to package. Let cool.

Make your favorite chocolate mousse. Pipe into fillo cups using a star tip.

I would just make the cups ahead and then pipe in the mousse about an hour before serving so the fillo doesn't get soggy.

I've also poured a thin layer of melted chocolate into the baked cups and frozen them, then put the mousse in later, gives it a nice richness!

[SPITFIRE]

IndianChef, these aren't the rosemary cashews you requested but these nuts are fab. I believe the recipe appears in a Barefoot Contessa book, but I found it here on the Boards. This is a favorite of many BBers. They are always a hit with my family and friends. Very quick and easy to put together to boot!

Union Square Café Bar Nuts
1 1/4 pounds assorted unsalted nuts, such as peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans, and natural almonds
1/2 teaspoon cayenne
2 tablespoons coarsely chopped fresh rosemary leaves
2 teaspoons packed dark brown sugar
2 teaspoons coarse salt
1 teaspoon unsalted butter, melted

Preheat oven to 350 degrees F. On a baking sheet spread nuts and toast in middle of oven until golden, about 10 minutes. White nuts are toasting, in a large bowl toss together all remaining ingredients. Toss nuts with rosemary mixture and serve warm. Makes about 4 cups.

These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though we don't have a television set at our bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer.

[MISSINDI]

Spitfire and Indian Chef - those are the nuts I was talking about. Barefoot Contessa said that she got them from Union Square.