I’ve been tasked with providing the hors d’oerves for a NYE sit down dinner party for 12 guests. The hors d’oerves will be traveling about an hour to get there. No oven access on site. They most likely will be served shortly after arrival although should be able to withstand sitting out for a couple of hours both indoors and out (in Florida). Suggestions and recipes needed, please!
If it’s the same as prior years, filet and chicken Francese.
I found recipes for bacon baklava or bacon fig tassies both of which soundeded interesting....what do you think?
they both are adorable but sound so very sweet and rich as starters to a rich meal?
since you're in a coastal state, was thinking something like ceviche, where you can do all the prep ahead and then toss right on-site. serve in small (6-7 oz tumblers) submerged in lots of ice.
these little succotash tarlets look cute and southern:
individual citrus gazpacho (this recipe is a good jumping off point):
https://www.burpee.com/gardenadvicece...
guess what i am saying is the climate is warm, the meal is heavy, i'd like something light and fresh to begin.
Shrimp & cocktail sauce - transport cold, keep cold on bed of ice.
Cheeseball (our DOTM) with crackers
Baked brie with apple slices. Bake cheese just before leaving, keep warm for transport. Keep apple slices cold.
Anything on skewers/tall toothpicks -- fruit, caprese salad - cherry tomato, mozzarella ball, spinach, sausage/cheese bits. With appropriate dip.
Relish tray in a cup - a carrot, a sweet pickle, a ripe olive, a green olive, a cherry tomatoe. With appropriate dip
I pretty much always recommend Belgian endive leaves topped with sour cream and caviar. To me it’s the perfect appetizer when the rest of the meal will be rich.
On one hand, I took the easy way out and got shrimp, and on the other, I was so intrigued by the candy coated bacon on a stick, that I made them, as well. I have to say, they made a great looking presentation as I put them in a festively painted styroform round, and alternated between the white bacon and the chocolate bacon, each one with different “toppers”. Everyone was curious enough to try them, but the universal comment was “interesting!”, some in a good way, and others just politely! I did also make a delicious mix of spicy roasted nuts with some of the extra bacon, as well. However, everyone’s advice above was useful, as I will try them all sooner or later. Thanks for asking.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...