Unique and fun Appetizers...what are yours?
Having just moved I've been trying to meet our neighbors and have been hosting them fairly often at our place with cocktails and appetizers. The problem is I'm using recipes I've used for years. Good for the new "guinea pig" but I'm getting tired of eating/making them. I'm looking for easy...something that wouldn't take more then 30 minutes to cook/prep/etc. Greatly appreciate your thoughts/suggestions/feedback. One staple of mine though that I won't ever get tired of making is my crab cakes. For this recipe and others plz visit me at www.easyfoodandwine.com.
Keep on cooking:)
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35 Comments:
What appetizers have you grown sick of? You may get 20 responses naming those very appetizers!
I don't know if these are fun and/or exciting, but:
Figs stuffed with goat cheese- not broiled, I like them at room temp.
Runny brie and crackers.
Shrimp ceviche and homemade tortilla chips.
Amy Sedari's cheese ball! It's super kitschy, but fun and tasty.
Super small servings of spanikopita.
Ina Garten's parmesan thyme crackers with ... whatever. They're so good they can be eaten alone.
Homemade hummus with pita/fresh veggies.
PumpkinBear at 6:30PM on 03/04/09
uh, this is kind of lame, but I always make pigs in blankets for all my parties and they are a huge hit! I think they remind people of their childhood, but they are also yummy and fun to eat. People always cheer when I bring them out. I just use Pillsbury dough, but I guess you could make it fancier (although it wouldn't be as quick).
How about making some cheese sticks? I think the Barefoot Contessa has a good recipe with frozen puff pastry and grated cheese.
And I always make gougeres, which are easy and elegant, not to mention absolutely delicious, and you can use the same cheese in them as you use in the cheese sticks.
laurelie at 6:33PM on 03/04/09
Are you really interested in appetizers or just promoting your web site?
dmcavanagh at 6:34PM on 03/04/09
my broken-record answer:
bacon-wrapped dates.
my newest love:
jalapeno popper dip.
andshewas at 6:34PM on 03/04/09
I would say that the two easiest to prep things that I can think of are dips and things on a stick.
For dips - bean dip, guacamole, salsa, hummus, roasted red pepper-feta dip (feta, roasted red pepper - either jarred or fresh, olive oil, salt, pepper, red pepper flakes, lemon, white wine vinegar, pureed until almost smooth) with homemade pita chips or tortilla chips
For things on a stick - chicken satay, mini kabobs made under the broiler (either vegetarian or not), caprese salad on a stick (a piece of mozz - or one of those little balls, a grape tomato, and a piece of basil drizzled with olive oil and balsamic and sprinkled with salt and pepper - or you can use basil oil and skip the piece of basil
NYCEater at 6:35PM on 03/04/09
Here are a few suggestions... I hope I am not repeating anything you're already tired of:
Sorullitos de Maiz / Corn Fritters - these are very typical Puerto Rican. Serve them with a tangy MayoKetchup sauce on the side to dip.
Mushroom and Goat Cheese Spread
Mushroom-Stuffed Mushrooms
Rosemary Almonds
Garlic Parsley Breadsticks
Sundried Tomato and Roasted Garlic Breadsticks
Warm Brie or Camembert cheese with granny smith apples
Madelyn
KarmaFreeCooking
MadelynRodriguez at 6:46PM on 03/04/09
Salmon pinwheels. Just like the ham pinwheels you're used to, but using sliced smoked salmon instead of ham.
LunaPierCook at 6:57PM on 03/04/09
Try pickled watermelon rind wrapped in bacon - sweet, sour, salty - yum.
SSMom at 7:00PM on 03/04/09
old bay shrimp
baked brie with a fruit conserve of something tangy and good crackers
gougeres omg so good
antipasto
spanikopita triangles
cheese plate crackers or baguette slices
garlic and white wine steamers
little crab cakes
humuus and fresh baked pita with kalamata olive relish
JerzeeTomato at 7:05PM on 03/04/09
splurge on a container of maine crabmeat, the kind without any preservatives (it's in the freezer section of good fish markets).... and add it to your favorite guacamole recipe. along with your favorite chips, add some sweet red pepper squares & cucumber rounds.
this is my current favorite appetizer.
pooch at 8:04PM on 03/04/09
@dmcavanagh: yeah, this post *must* be to promote the website. The site's quite lame and needs all the promotion it can get...
shaogo at 9:09PM on 03/04/09
Jerzee, care to share your gougeres recipe?
Karencooks at 5:21AM on 03/05/09
David Lebovitz has a great recipe
http://www.davidlebovitz.com/archives/2009/01/gougeres_french_cheese_puffs.html
JerzeeTomato at 8:14AM on 03/05/09
I made these yummy cheese wrapped olives for my Superbowl Party they were easy to make.
http://foodandspice.blogspot.com/2008/02/olive-cheese-balls.html
WSLunch at 8:22AM on 03/05/09
My friend makes a fun dip that her mother taught her. They are Mexican, so we call it the Elitist version of the 7 layer!
1 layer of chopped up eggwhite and mayo, 1 layer of red onion, 1 layer of mushed up avocado, and 1 layer of caviar (she buys the least expensive American one).
sophia kitchencaravan at 9:57AM on 03/05/09
Jerzee...those look delicious.
BananaMonkey at 10:19AM on 03/05/09
I know they've been done to death, but I love those bite-sized grilled cheese. Granted, I love cheese period, grilled or otherwise.
And now I want a sandwich, and to shamelessly promote my own web site... ;)
TheCheapChick at 2:03PM on 03/05/09
Fried Beef Won-tons.
Really, you can use anything. Even pie filling.
I combine gorund beef with onion soup mix and my favorite spices, then fold small portions into Wan-Ton wraps.
Deep fry until goldon brown and drain.
Serve with variations of hot mustard, soy, and teriyaki sauces to dip them in.
If doing them with pie filling, dust with powdered sugar or drizzle with chocolate.
Good eats!
Raiders757 at 6:38PM on 03/05/09
@ laurelie
Pigs in a Blanket are never, ever lame. You can bring them over my house anytime you'ld like, and my freinds would tackle you at the door to get to them them.
Raiders757 at 6:40PM on 03/05/09
This fits the bill for unique and fun appetizers. They are just plain cute!
Olive Penguins
1 (5 3/4 ounce) can jumbo pitted ripe olives, drained
1 (3 ounce) package cream cheese, softened
1/2 teaspoon dried onion flakes
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
1 dash pepper
1 dash garlic powder
1 medium carrot, cut into 1/4 inch slices
12 small pitted ripe olives
12 toothpicks, with cellophane frilled tops
1 (2 ounce) jar sliced pimientos
Directions
1Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
2In a mixing bowl, combine the next six ingredients; mix well.
3Fill a small heavy-duty plastic bag with cream cheese mixture.
4Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.
5Set aside.
6Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.
7On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
8Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.
9Carefully insert a toothpick through the top of the head into the body and carrot base.
10Wrap a pimento around the neck for a scarf.
.....and, if you work fast, you can get them done in less than 30 minutes!
LindaY at 7:15PM on 03/05/09
A blatant attempt to promote a website. Not cool at all!!!
winebill at 8:05PM on 03/05/09
Picklewiches!
Take a good dill pickle, dry it. Using your hands, cover it in cream cheese (mushing cream cheese around it is easier than trying to spread it on with a knife). Wrap it in a thin slice of corned beef. Refrigerate for 20 min to chill the cream cheese (optional, but makes slicing easier). Slice into rounds and eat!
RebeccaV at 9:05PM on 03/05/09
I know they've been done to death.....
Dates stuffed with Bleu Cheese
Dates wrapped in bacon
Dukkah (blend of nuts, seeds, and herbs) with olive oil and great bread
Shrimp Lumpia with Pineapple Salsa
Shrimp stuffed with fresh green chiles, dusted with Cajun spices and wrapped in bacon.
Hmmm, I here the kitchen calling.
kayesyrah at 5:01AM on 03/06/09
Home pickled jalapenos, stuffed with tuna fish. Jalapenos are cut in half and de-seeded before pickling with fresh oregano. Tuna fish mixture is canned tuna (your choice on brand and whether albacore or not), mayonaise and vinegar. Smash the tuna fish with a fork, only a fork, until it is very well smashed. Mix in mayo, tuna and a sprinkling of fresh ground pepper and salt if nedded. Gently spoon tuna mixture into jalapeno halves, then place on tray. Fan the jalapenos around the plate, garnish with hot pickled carrots. Serve with shots of a good tequila.
Ezzie at 10:33AM on 03/06/09
My favorite quick-with-a-twist appetizer lately has been a Seafood Salsa:
you rfavorite fresh tomato salsa, chopped cooked shrimp, quick-poached bay scallops cut in quarters. Add a little extra lime juice to the salsa, serve with corn chips.
Of course its best with fresh salsa and home-cooked seafood, but in a pinch you can throw it together in minutes with a tub of deli salsa and cooked cocktail shrimp from the seafood dept . If you throw in some fresh parsley and a chopped fresh tomato and that squeeze of lime...it still tastes fresh and different. A good way to serve a seafood option and stretch your dollars.
Cary at 10:57AM on 03/06/09
I make stuffed pepperoncini.
6 slices bacon, cut into small pieces
1/3 cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini
Cook bacon till crisp, remove and set aside, cook shallots and red pepper in bacon grease till tender, remove. In small bowl beat cream cheese and milk till smooth, add bacon and shallots and red peppers. Spoon into heavy plastic bag , cut small hole in corner of bag. with sharp knife cut slit into pepperoncini, OR cut top off, clean out seeds. pipe mixture into the slit or into the top. Put top back on if you cut it that way (it will look pretty) refridgerate at least one hour.
ALWAYS a HIT.
CATERPILLARGIRL at 11:33AM on 03/06/09
I browsed the comments, got a few interesting ideas to try for the weekend, never visited or even thought about visiting the website.
So how was this a promo?
beano at 12:36PM on 03/06/09
So simple, but everybody begs me to make my deviled eggs and tuna salad for lading onto toast rounds or grainy crackers. I'm glad they love 'em, 'cause they are easy-peasy on me.
BobbieAnne at 1:33PM on 03/06/09
It was intentionally a promo. Kind of stings a bit when you see these types of posts and you're expecting something more. For me, this falls into the same category as including a link to one's website with every post. Sorry, not into it. We don't need signatures. I miss SE before it became a vehicle for self-promotion.
That said, I really enjoy warm, melty brie with caramelized onions and a thinly-sliced baguette. It's become sort of a signature dish, and my friends request it at almost every gathering. The original recipe I follow came from epicurious, I believe.
pearl at 12:17AM on 03/08/09
Thank you, @pearl, for reiterating what I said above. But for those who, in earnest, listed their favorites, I'll chime in.
"Asian Fusion Pizza"
Order Scallion Pancakes from the Chinese restaurant (preferably not cut into triangles, if you can get 'em whole).
Spread each scallion pancake liberally with cream cheese. Top with a layer of thin slices of smoked salmon. Cut into thin wedges. Put a dollop of inexpensive caviar (buy "Roland" jarred black caviar in the supermarket - or splurge and buy something better at the gourmet store) on each triangle and serve.
shaogo at 2:03PM on 03/08/09
I make this old 70s chafing dish one for parties and they always are gone in a flash. Plus the name is silly: Jelly Balls. These come from an old cookbook of my mother's called the Best of Bridge, a Canadian cookbook.
The only thing I do differently is cook the meatballs in the oven to get them crisp, then add them to the sauce.
Jelly Balls
The Best of the Best - Vol. 1 (Page: 71)
Winners (Page: 44)
Ingredients:
1 lb. (500 g.)lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 Tbsp. chopped parsley
1/2 cup chopped onion
1 tsp. Worcestershire sauce
salt and pepper to taste
Chili Grape Sauce
12 oz. (341 ml) bottle chili sauce
10 oz. (284 ml) jar grape jelly
1 tsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. soy sauce
Instructions:
Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1" in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. (avec toothpicks!) Makes about 50 balls. Freezes well.
Peony at 10:22AM on 03/09/09
I used to do a seventies staple...Camembert baked with brown sugar, butter and sliced almonds. Just slice the top of the rind off, cover with the butter, sugar and almonds and gently bake until gooey. Serve with toast round or biscuits (by which I mean crackers for most readers). Great nibbly food for drinks parties.
We also had a lot of fun once with what we called 'mixed skewers'. Just put anything that will go on a skewer...well, on a skewer. We had salmon, olives, peppers, ham, haloumi, cherry tomatoes, even gnocchi. Each one was different, and it was a fun way of trying new flavour combinations.
NotAmerican at 10:35AM on 03/09/09
I just made something for the first time that I'm going to make over and over: Put pretty/delicious sandwich fillings on a baguette that's been sliced in half. Then slice the baguette halves into bite-size slices, so that you now have about 20 little bite size open-faced sandwiches.
I did two kinds:
- Pesto, mozzarella, and roasted red pepper (I'd do tomato in tomato season)
- Fancy mustard, rare deli roast beef, caramelized onions
kololo at 11:37AM on 03/09/09
The Jalapeno Popper dip is to die for...
sammie at 12:13PM on 03/09/09
For a twist on ham pinwheels -- Beef Bundles
Buy the little plastic packages of thin deli beef rounds (they must be round to turn out pretty). Carl Budding is my favorite brand.
Mix cream cheese and chopped green onion. Put a tsp of mixture in the center of a beef slice, bring the edges up and pinch together like a cinch-sack. The cream cheese holds it all together and it looks almost like a flower.
People go nuts over these. You can make them a couple of days ahead of time; just keep them well-sealed in the fridge.
And, BTW, many people put web sites on here. I've enjoyed this post more than most today for all the good ideas. I didn't take offense. Just don't click over if you don't want, and stop the negativity!
Editmom at 12:58PM on 03/11/09