The Hors D'oevres Thread

[Josephine]

The scallops turned out very well, I may have overdone them but I can't stand an underdone (or maybe even a regular done) scallop. The husband gave it a very emphatic thumbs up.

Thank you!

 

[rumblefish]

I just went to my favorite Argentine steak house, and was reminded of empanadas. Beef with the capers and bits of egg inside.

 

[dnjan]

Went to the Purple Cafe and Wine Bar (in Seattle) last week, and one of the Hors d'oevres I had was gorgonzola stuffed dates, with pine nuts and saba. That was amazing. Seemed simple enough that I may try it at home sometime.

 

[Caroline]

roasted jalapenos

The people at William-Sonoma inspired this, well, they created it so we would buy there special jalapeno roaster, but I took the cheap way out, using a bread pan and some skewers...

They're just hollowed out fresh jalapenos, stuffed with diced onions sauted in olive oil, and some jack cheese.

After 30-40 minutes on 400degrees, they look like this:

The spice mellows a lot during baking, but not so much that it's not there. I kind of wished I had the WS roaster for presentation, as they look much cuter with their hats on top, standing like little soldiers

 

[Miles Borocky]

Easy Hors D'oevres

This is a favorite, little tasty "stoplight" skewers--

On toothpicks, put snowpeas, cubes of smoked gouda, and sundried tomatoes together, as though you were arranging little traffic lights. The mix of flavors is incredible; trust me.

 

[BinkieBaumont]

I think it realy does need to be "one bite sized" you dont want people spilling food on your nice things!! you can not go past "Devils on Horse Back" a stuffed olive wrapped in a strip of bacon, and secured with a toothpick you can even make em with that vegetarian bacon product and they work just as well, mini Volau Vents are perfect as you can do them in trays in the oven , avoid dips they look rather icky after they have been dived into a few times!!!

Please NO Pizza :rage:

 

[E'lizabeth]

I went to this great Martini Bar in downtown Fort Collins, and this was a great appetizer... I found the recipe and thought I would share:

Baked Brie with Kahlua
¼ cup packed brown sugar ¼ cup Kahlua 1¼ cups chopped roasted pecans 1 (14 oz) miniature wheel Brie

Bring brown sugar and Kahlua to a boil in a small saucepan over medium heat and reduce the heat. Cook for 5 minutes, stirring occasionally. Remove from the heat and stir in the pecans.
Remove the rind from the cheese using a sharp knife. Arrange in a 9" glass pie plate or similar microwave safe dish. Pour the Kahlua mixture over the cheese. Microwave on high for 1½ - 2 minutes or until the cheese softens. Watch carefully so the cheese will not overheat and melt. Serve with toasted French bread rounds or sliced fruit.

Yummy!

 

[Wally_Hood]

I think it realy does need to be "one bite sized" you dont want people spilling food on your nice things!! you can not go past "Devils on Horse Back" a stuffed olive wrapped in a strip of bacon, and secured with a toothpick you can even make em with that vegetarian bacon product and they work just as well, mini Volau Vents are perfect as you can do them in trays in the oven , avoid dips they look rather icky after they have been dived into a few times!!!

Please NO Pizza :rage:

I had not noticed this thread until today, and I'm glad a recent posting brought it back into circulation.

Binkie, the Devils on Horse Back sound outstanding! I will definitely plan on them for my next get together...

 

[BinkieBaumont]

"Just thought I should advise against "Sushi" unless you are entertaining on a Terrace, or Balcony, it is hell trying to get soy sauce out of a Rug ( I learnt the hard way)"