Hors D'oeuvre emergency!
I've been recruited to bring three types of h'ors doeuvre to my stepson"s birthday party. Each one must serve at least twenty people. Would love not to bake anything and make it as easy as possible. Have a few ideas but I was wondering what the Serious Eats family's thoughts were on their favorites. Thanks in advance.
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13 Comments:
How old is your stepson???
finsbigfan at 5:30PM on 10/01/08
From a Martha Stewart book.....blanch snow peas, slit open to form a boat, and fill with an herbed cream cheese (your choice of herbs but dill is nice). I have taken that many places and it outshines ;the Costco platter every time.
Fred Rickson at 6:17PM on 10/01/08
another no-bake option is stuff on toast. round of bagettes with really any combo you can think of on them -- salami, proscuitto and melon, goat cheese and fig, brie and almond, etc etc. depends of course on the age of the stepson. maybe more like pb&j baguette rounds! ;)
megannesta at 6:20PM on 10/01/08
Use small eggs and make deviled eggs. Instantly bite sized. Mix in crumbled bacon, wasabi, or flaked crab to drag them from a BBQ to a BD party.
Prosciutto wrapped melon balls or chunks. Watermellon if you can still find it. Maybe with a black olive skewered on the end.
Caprese salad toothpicks. Pearl mozzarella, berry tomatoes, basil leaves in between.
Cherry tomatoes hollowed out and filled with that deviled ham/horseradish mixture.
Or those new crackery things in the market may give you an idea. The oval crackers with the slight lip, the salsa dippers, and the frozen phyllo mini cups. Fill with chicken, shrimp or ham salad. Or diced tomatoes with a mini dollop of pesto. Tapenade with a slice of avocado.
zucchini at 7:39PM on 10/01/08
My stepson will be 50 years old...Sorry I forgot to mention that. Thanks for all the great suggestions so far!
bessfour at 7:48PM on 10/01/08
how about a nice plate of olives, pickles and other pickled veggies, makes a nice presentation beside some sliced cheese and sausage(salami)
huneybumper at 8:23PM on 10/01/08
Halve medjool dates, and pipe each with a bleu/cream cheese mixture. Maybe some dill, shallot or chives.
Use endive leaves as cups for a flavorful salad. A curried chicken/grape/walnut or shrimp/wasabi/sweet corn/turmeric salad would work well in those, as well as on top of the aforementioned baguette slices, crackers or toast points.
Garnish, garnish, garnish! Snipped chives (on the diagonal), minced red pepper, sturdy leaves like kale, fresh herbs...all will make whatever you bring look like a million bucks!
hungryinhouston at 9:35PM on 10/01/08
my go-to hors d'oeuvres are usually tomato bruschetta and stuffed mushrooms (just use the stems from the mushrooms, some cracker crumbs, parsley, bleu cheese, whatever herbs you have leftover from other stuff, mayonnaise to hold it all together and anything else you want to throw in).
also an antipasti platter with some variation of: 3-5 types of cheeses, some crackers and a baguette, olives, pates, salumi, tapenades and other spreads, etc. or hummus with crudite and pita chips. everyone else's ideas sounded great too - i'm getting hungry again :(
billyburgwife at 10:49PM on 10/01/08
Anti pasti platter,
Brie with a raspberry chutney and crackers,
Little tea sandwiches schmeared w/ smoked salmon, sundried tomatos and cream cheese topped with a slice of cucumber.
Pinwheel sanwiches,
pjracz10 at 1:27AM on 10/02/08
For quick and effortless I do a pound of shrimp in old bay with some cocktail sauce.
Some Bruscetta slice the baguette the night before and leave out overnight to firm up, do your tomato fresco in the food processor.
Drop some thin asparagus tips in boiling water for exactly 4 mins and then cold shock it, salt and pepper and serve with a green goddess dip.
I have served all these things and they are quick and POOF gone.
JerzeeTomato at 1:45AM on 10/02/08
I am with Jerzee. Shrimp tossed in a little Old Bay is always a winner. I usually serve a baked brie with a fruit chutney. Last time we had an event, I served thinly sliced grill roasted filet mignon on garlic rubbed toasted baguette slices topped with a sun-dried tomato pesto. I am glad I tasted one while preparing them!
izatryt at 9:26AM on 10/02/08
I made a Fall appetizer last night that was a hit...
Pumpkin Fluff Dip (from allrecipes)
1 can packed pumpkin, 1 tub of whipped topping, 1 pkg or instant vanilla pudding, and 1 tsp of pumpkin pie spice. Mix the pumpkin, pudding, and spice - fold in the whipped topping and refrigerate for at least an hour. Serve with Granny Smith apples or ginger snaps. Yum!
Stuffed mushrooms was a good idea and so was the shrimp idea.
Always good suggestions here!
Tara Tot at 1:59PM on 10/02/08
If you're feeling uber-lazy just go to Trader Joe's and get several boxes of their frozen appies, throw in some gorgeous huge stuffed olives and almonds/walnuts/cashews and get big roll of goat cheese and a baguette. EZ and...what's not to love?
Pointy at 2:35PM on 10/02/08