ISO: Hors de'Oevers

[chefandi]

I am looking for hors de'Oevers for an upcoming party. However they need to bite size and not messy. I need about 5 different items. Any suggestions? Oh and they need to be somewhat fancy and able to eat without utensils. i guess I should say finger foods, that makes more sense. T.I.A

[Linda in MO]

I made these once and they were good...

* Exported from MasterCook *

Mini Mexican Quiche

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/2 cup butter -- softened
1 package cream cheese -- (3 oz.) softened
1 cup all-purpose flour
Filling:
1 cup grated Monterey Jack cheese (or pepper Jack)
1 can green chilies -- (4 oz.) chopped
2 eggs -- lightly beaten
1/2 cup heavy cream (or half-and-half)
1/4 teaspoon salt
freshly ground black pepper to taste

In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.

Preheat oven to 350 degrees. Divide the ball into 24 small balls (or just pinch off one at a time and press into mini muffin tins) and press into lightly greased cups of minature muffin pans to form shells.

Sprinkle cheese and chilies in the bottom of each small pastry shell.

Combine eggs, cream, salt and pepper. Pour over cheese and chlies in pastry shells. Bake 30 to 35 minutes.

[JJeannette]

I just saw this one in yesterday's local newspaper and thought it sounded interesting.

Chicken-Grape Swirls

1 1/2 cups coarsely chopped seedless grapes
1 cup chopped cooked chicken breast
1 package (10 oz) frozen chopped spinach, thawed and drained thoroughly
3/4 cup shredded jack cheese
1 tablespoon finely chopped onion
1/2 teaspoon each dried oregano leaves, crushed, and lemon pepper
1 loaf (1 lb) frozen bread dough, thawed
2 tablespoons skim milk

Combine grapes, chicken, spinach, cheese, onion and seasonings; mix well. Roll dough to make a 16 inch by 9 inch rectangle. Spread grape mixture on dough, to within 1 inch of edges on the two long sides of the rectangle. Starting with one of the two long edges, tightly roll dough to form a long roll. To seal edge, moisten edge with water and seal by pinching dough together. Place roll seam side down and cut crosswise into one-inch slices. Place slices flat on a lighly oiled baking sheet. Cover with waxed paper and let rise in a warm place until doubled in size. Brush with milk and bake at 375 for 20-25 minutes or until golden. Serve warm. Makes 8

[lorilei]

I know there will be plenty of recipes out there from new members of the boards, but have you checked out the following threads?

Easy Appetizer Ideas: http://www.cookinglight.com/bbs/Forum1/HTML/003130.html

Appetizer Ideas: http://www.cookinglight.com/bbs/Forum1/HTML/002379.html

And a whole slew of others: http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000714-1-000183.html
http://www.cookinglight.com/bbs/Forum1/HTML/000715.html
http://www.cookinglight.com/bbs/Forum1/HTML/000751.html
http://www.cookinglight.com/bbs/Forum1/HTML/000834.html
http://www.cookinglight.com/bbs/Forum1/HTML/000848.html
http://www.cookinglight.com/bbs/Forum1/HTML/000941.html
http://www.cookinglight.com/bbs/Forum1/HTML/001116.html
http://www.cookinglight.com/bbs/Forum1/HTML/001248.html
http://www.cookinglight.com/bbs/Forum1/HTML/001349.html
http://www.cookinglight.com/bbs/Forum1/HTML/001527.html
http://www.cookinglight.com/bbs/Forum1/HTML/001862.html
http://www.cookinglight.com/bbs/Forum1/HTML/002005.html
http://www.cookinglight.com/bbs/Forum1/HTML/002065.html
http://www.cookinglight.com/bbs/Forum1/HTML/002379.html


Just a note: I've noticed that some of these links produce an error message (primarily the archives links). You might try a search in the archives for "appetizers" if you cannot get to some of them from here. http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by lorilei (edited 05-31-2001).]

[SusieO]

lindrusso's Spinach Balls!!!!!!

[pinotnoir]

Originally posted by chefandi:
I am looking for hors de'Oevers for an upcoming party. However they need to bite size and not messy. I need about 5 different items. Any suggestions? Oh and they need to be somewhat fancy and able to eat without utensils. i guess I should say finger foods, that makes more sense. T.I.A

I am fascinated with appetizers especially
in a cocktail style gathering. I highly
recommend Martha Stewart's book on this
topic. It's worth it for the wonderful
pictures alone of every hors doeuvre in the
book. Every one that I've prepared has been
superb!

[sneezles]

This is one of my favorite ones to serve and the great thing is they can be prepared ahead, frozen, baked or unbaked, and then baked or reheated. I don't remember where I found this recipe but it was well over 15 years ago.

Crab Puffs

1 (60z) can lump crabmeat, rinsed and picked over
1/2 cup Sharp Ceddar cheese, shredded
3 green onions, chopped
1 tsp dry mustard
1 tsp Worstershire sauce
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Preheat oven to 400º
Combine crabmeat through Worstershire sauce in a bowl, set aside.
In a medium saucepan add water, butter and salt; bring to a boil. Reduce heat to low, add flour, stirring vigorously until mixture leaves the side of the pan to form a smooth ball. Remove from heat and cool slightly. Add eggs, one at a time, beating smooth after each addition. Blend in crab mixture.
Using a tablespoon, to measure, place puffs on baking sheet (ungreased) and bake for 15 moinutes @ 400º, then rduce oven temperature to 350º and continue baking for 10 more minutes or until golden brown. Cool on wire rack.
Makes approx. 4 1/2 dozen

Note: to freeze unbaked, place baking sheets in freezer and freeze approx 45 minutes. Then place puffs in freezer bags. Then bake at 375º for 35 minutes. Or bake as directed above, freeze and then reheat after thawing st 350º for 8-10 minutes.

[Leanne]

I had a thread called "Deck Party." There were some great finger food suggestions there.
Leanne

[KellyD]

This is a really good appetizer - and it's really different. Easy to assemble ahead of time & then bake. My very favorite "elegant" appetizer is a smoked salmon with mustard and dill on a goat cheese crouton - but it's not on Bon Appetit's web site at the moment. If you're interested, I'll look it up tonight.

POLENTA PIZZAS WITH ROASTED TOMATOES AND OLIVES

4 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
2 teaspoons dried oregano

8 large plum tomatoes, ends trimmed, each tomato cut crosswise into 3 slices
1/2 teaspoon sugar
4 tablespoons extra-virgin olive oil

3/4 cup oil-cured black olives, pitted, halved
1/3 cup freshly grated Parmesan cheese

Line 15x10-inch rimmed baking sheet with foil. Combine 4 cups water and 1 teaspoon salt in heavy large saucepan. Bring to boil. Gradually add polenta, whisking until smooth. Reduce heat to medium-low; cook until polenta thickens and pulls away from sides of pan, whisking frequently, about 30 minutes for polenta and 15 minutes for yellow cornmeal. Whisk in butter and 1 teaspoon oregano. Pour out polenta onto prepared baking sheet; spread evenly to edges of sheet. Chill until firm, at least 2 hours or overnight.

Preheat oven to 300°F. Line another large baking sheet with parchment paper. Arrange tomato slices in single layer on prepared sheet. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons oil. Roast until tomatoes are tender but sides are firm and slices still hold together, about 2 hours. Cool. (Polenta and tomatoes can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 400°F. Line another large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 24 rounds from polenta. Place rounds in single layer on prepared sheet. Top each round with 1 tomato slice. Sprinkle with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan

Bake polenta pizzas until heated through and cheese melts, about 12 minutes. Serve warm.

Makes 6 servings.


Bon Appétit
October 2000

[Melina]

lorilei, I almost fell out of my chair when I saw the list you posted for chefandi. Tonight I'm going to sit down with a nice glass of wine, and go through it all.

At gatherings I use finger foods as bait. I set up trays in the living room, with some wine, to keep everyone out of the kitchen. I have a very smalllllllll kitchen, but everyone seemed to want to cram into it anyway. The bait works! Even on our family toddlers. They charge into my apartment and immediately start looking for the "lil food".
They've developed pretty sophisticated palates through the hor-d'oeuvres. But they do have an all time favorite; marinated black olives impalled on their fingertips.
They start eating when all ten fingers are loaded.
Melina

[This message has been edited by Melina (edited 06-05-2001).]

[KValley]

At the risk of sounding like a complete snob and garnering rolled eyes from all who read this, can I meekly offer hors d'oeuvre as the correct spelling? It's always singular, meme si on parle de plusiers hors d'oeuvre varies.

Okay, okay- so I was a French major and I am an incurable editor.

Back to our regularly scheduled programming.

a bientot,

Julie

[Melina]

Works for me, Julie. You can edit my French anytime you like.

The most pathetic thing about it all is that I actually looked it up in the dictionary and STILL got it wrong. I was never a great speller and my Father used to say that they probably snuck in the extra letter when I wasn't looking. And that was in English.

As kids in our family, we used to call them horrors-of-war. If you said it really fast, to us, it almost sound right. (But you need to have a Brooklyn accent, otherwise it'll never work.)
Melina

[This message has been edited by Melina (edited 06-05-2001).]

[KValley]

Originally posted by Melina:
As kids in our family, we used to call them horrors-of-war. If you said it really fast, to us, it almost sound right. (But you need to have a Brooklyn accent, otherwise it'll never work.)
Melina

[This message has been edited by Melina (edited 06-05-2001).]

Horrors-of-war! I love this http://www.cookinglight.com/bbs/smile.gif The Brooklyn accent I've got to work on, but this is a keeper. Thanks for the chuckle!