Fabulous Appetiser for New Year's Eve
I need help. I am going with the BF to a New Year's eve party with all his friends and need a fabulous appetiser to bring that will have everyone talking. I have already wowed them with the Bonnie's Buffalo dip and need to top that. Does anyone have a wow appetiser that would fit the bill. Any and all suggestions so appreciated.
Roxy
Dec 29, 2005 05:17PM
The epicurious recipe I've linked to below for onion toasts has become one of my standbys. It seems too simple, but the whole is really more than the sum of its parts.
I also make a hot clam dip that's really good -- I got the recipe from my dad, but you mix 1 block of cream cheese with a little grated onion, some horseradish sauce to taste (we use Beaver brand), 1 can of minced clams without the juice and some of the juice from the clams to thin it out to dip consistency. Heat at 350 degrees for 20-30 minutes, and serve with ritz crackers. You can also add chives, or top with some chopped chives.
Both are pretty simple, and a little retro, but they always are warmly received.
Link: http://www.epicurious.com/recipes/rec...
Permalink | Reply
I had a big hit last year with a shitake cheese tart on puff pastry, and it was very simple. Just roll out some Pepperidge Farm puff pastry, top with whatever kind of grated cheese you like (I'm blanking on what I used but it may have been goat gouda or Emmental), then sprinkle on some slices of sauteed shitake mushrooms. Crimp the edges of the pastry, bake until the crust is browned and slice into squares. It's one of the better things I've invented, I have to say.
Permalink | Reply
Post about Williams Sonoma below reminded me -- I think it was gruyere cheese!
Permalink | Reply
While I have yet to make it, I plan on making the linked recipe for a NY day opening to our dinner. It's actually called "New Year's Eve Gougeres" and they apparently sell like hotcakes at the restaurant. If you don't care for that, then you can search around on that same website for other party-worthy hors d'ouevres.
Link: http://www.leitesculinaria.com/recipe...
Permalink | Reply
Those Zuni NYE gougeres look fabulous! I am bringing plain-old gougeres to a NYE party myself, since I won't have the time to do the Zuni recipe. If you don't have the time either, there are plenty of recipes for gougeres either on epicurious or Food Network.
Carb Lover, make sure you post your pictures!
Permalink | Reply
Oh, those are pretty fabulous. They need a lot of pickled onions, though.
Permalink | Reply
How about individual-sized quiches baked in crepe bases? You can make crepes, then line muffin cups with them. Pour in quiche batter (there's a post just above this for savory quiches, so you'll have inspiration right there), then cook until the quiches are set. Just thinking out loud here, but you could make a standard savory quiche custard, put shredded gruyere in the bottom of each of your 'quiche cups', pour the custard into each, then stand a few lightly steamed asparagus spears in each one, trimmed to have the heads sticking out of the quiches just a bit. If you want to take it a step further, add some cubed ham/crumbled bacon or something along those lines (sorry I can't be more specific; I'm a vegetarian) to the custard as well. Then bake until set.
Permalink | Reply
Deviled Quail Eggs topped w/caviar always gets raves.
Permalink | Reply
Dates stuffed with goat cheese & almond. It's so easy, simple to do. Slit the date, pop out the pit, put into the date your favorite goat cheese and push a toasted almond into it/on top. People request that I bring it to their gatherings all the time.
Permalink | Reply
After reading about it being served as an app at a fancy restaurant, I looked for and found recipes for dates rolled in bacon and cooked under the broiler. Many also had cheese stuffed in them. I tried the simple recipe, and they were quite good. The crisp bacon contrasted nicely with the warm, soft sweet dates.
Permalink | Reply
I had an app. at a wine tasting event that was as delightful looking as it was tasty. The chef cut foccacia into about 1-2 inch squares, topped the squares with fresh basil, then topped the basil with a cube of fresh mozz and topped the mozz with half a cherry tomato and the skewered the whole thing together with a toothpick. It was like a vertical mini-pizza.
Permalink | Reply
Was it heated?
Permalink | Reply
No.
Permalink | Reply
I've done the sme thing with pesto on the focaccia, then a slice of goat cheese, and heated in the oven at bout 400 degrees til the goat cheese melts....
Link: http://www.bistrodraw.com
Permalink | Reply
To a bag of stuffing mix, add 3 Italian sweet sausages,browned, 1/2 onion, one carrot,1/2 stalk celery all chopped and sautées, a can of drained water chestnuts, chopped ( for texture). Add 1/2-one stick melted butter and chicken stock to moisten. Mix well but do not overmix to mush.
Stuff mushrooms with mixture. Top with freshly grated parmigiano reggiano cheese.
Bake at 350 until brown and crisp.
HAPPY NEW YEAR!
Permalink | Reply