Hors d'oeuvres menu to serve with mint juleps.
It's 103 here in Davis, CA and we're having some friends over for mint juleps. With the heat, the juleps will probably make it a short evening. I want to serve some hearty hors d'oeuvres to slow the effects of the booze. Any ideas for a menu? I was thinking of something baked with cheese, something with ham, pickled shrimp - sort of in keep with a southern theme.
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8 Comments:
Mary and I were once treated to Cajun Boiled Peanuts with Mint Juleps, and it's a great combination. All you need to is get about 5 lbs raw peanuts (not cooked in any way, and sometimes difficult to find) and a couple packages Zatarains cajun spice mix. Dump it all into a pot with enough water to cover the peanuts by a couple inches, stir it well, and let it simmer over medium heat for about 6 hours with the lid on. You can tell when they're done by shelling one and biting the nut ... the texture will be like properly boiled potota, but just a touch stiffer. Time it so you can serve them hot, in small bowls or ramekins.
LunaPierCook at 12:41PM on 09/01/07
what are pickled shrimp? that sounds very interesting...
seyo at 1:51PM on 09/01/07
pimento cheese tea sandwiches
coolname at 3:11PM on 09/01/07
Thanks for the suggestions! I found the pickled shrimp recipe in an old cookbook put out by the Houston Jr. League. You cook shrimp and then soak them over night in a mixture of oil, vinegar, herbs, and spices.
Stephanie at 12:55PM on 09/02/07
You could make mini po'boys as a take on the southern theme. Just make a larger sandwich on a baguette (shrimp or some other protein, mayo, coleslaw or the like) and slice into bite-sized pieces. The starchy bread and fat from the meat and slaw will help soak up all that bourbon.
butterface at 11:03PM on 09/02/07
From an old Southern Living recipe:
Kentucky Beer Cheese Spread
1 3-ounce package cream cheese, softened
1 8-ounce package sharp Cheddar cheese, shredded
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup beer
Celery sticks and crackers
Beat cheeses at medium speed with an electric mixer until smooth.
Add garlic and next three ingredients; beat well. Gradually add beer, beating until blended.
Chill 1 hour. Serve with celery sticks and crackers.
Makes 2 1/2 cups of spread.
carriebwc at 9:13AM on 09/04/07
I think you gotta have pimento cheese (sandwiches or -- very down home -- spread on celery). And I think pickled shrimp is a great idea --southern and cool, both at once. Ham biscuits would also be southern-appropriate (make biscuits -- just don't tell Southerners if you use the pull-apart frozen kind -- split and stick in a small piece of Smithfield or other country ham, topped with a dollop of fresh peach chutney). Or use a mini-sausage patty instead of the ham. Or blow off the meat altogether, and spread the biscuits with cream cheese and hot pepper jelly -- delish. And I'm a huge fan of both potted crab and potted shrimp (the former flavored with a little curry, the latter with sherry, by preference). Southern-style makes it into tea sandwiches; English-style puts it on melba toast. Either is delicious.
maggiesara at 3:01AM on 09/08/07
I would serve little skewers of chicken breast cubes marinated in lemon, oil oil, allspice, and lots of garlic, then grilled over direct high heat to a crispy, sizzling exterior and moist juicy interior.
coastalvicar
coastalvicar at 1:01AM on 09/09/07