Cocktail Party Appetizers

anitalynn · January 2011

Joe and I are going to host an evening cocktail-style party for my birthday in February.

I want to do n/a drinks (sodas, water), beer and a champagne cocktail (TBD.) I want semi-fancy appetizers - it is a champagne cocktail party for my birthday! - but I don't want anything too time intensive on the day of the party. Suggestions?

I'm most likely going to do a puff pastry cup filled with a chunk of brie and some fruit preserve, which you bake until warm. It looks fancy, tastes awesome, but it is super easy.

I was thinking that I want 3 hot items.. stuffed mushrooms? Homemade meatballs? Beef tenderloin on crostini topped with horseradish cream? Anyone have any fantastic must-make appetizer recipes?

For cold items I think I might go easy and pick up some various spreads/dips and have an assortment of veggies, breads and crackers for dipping. Target has some awesome Archer Farms spreads that would work well with many different items. Or - if someone can suggest an awesome homemade spread, I'm open to suggestions.

Help me!

thedutchgirl · January 2011

Well, this doesn't exactly fit into your categories, but I love to do it, because it is so pretty. With skewers (I generally use bamboo), stick on tortellini (cooked, I sometimes use the spinach version for color, mozzarella balls, prosciutto, and cherry or grape tomatoes. Brush with balsamic vinaigrette, pesto, or olive oil. They look very pretty, and they are really easy, other than the assembly time.

anitalynn · January 2011

thedutchgirl:
Well, this doesn't exactly fit into your categories, but I love to do it, because it is so pretty. With skewers (I generally use bamboo), stick on tortellini (cooked, I sometimes use the spinach version for color, mozzarella balls, prosciutto, and cherry or grape tomatoes. Brush with balsamic vinaigrette, pesto, or olive oil. They look very pretty, and they are really easy, other than the assembly time.

Yum! Do you serve them cold then? Or hot tortellini with cold motz, prosciutto & tomatoes?

SMorriso · January 2011

I was looking for some dishes recently as well and saw these. They seem fairly easy and I'll probably make them in advance to see if they're any good.

http://missmustardseed.blogspot.com/2011/01/paint-decks-quiche-recipe.html

anitalynn · January 2011

thedutchgirl:
Well, this doesn't exactly fit into your categories, but I love to do it, because it is so pretty. With skewers (I generally use bamboo), stick on tortellini (cooked, I sometimes use the spinach version for color, mozzarella balls, prosciutto, and cherry or grape tomatoes. Brush with balsamic vinaigrette, pesto, or olive oil. They look very pretty, and they are really easy, other than the assembly time.

Yum! Do you serve them cold then? Or hot tortellini with cold motz, prosciutto & tomatoes?

MrsKizdoodle · January 2011

This sounds weird but it's SO good and I don't even really like goat cheese.

Bake pancetta rounds until they are crispy. Let cool.

Squeeze a dollop of softened goat cheese out of a pastry bag onto pancetta round.

Put a small sliver of pair into goat cheese.

Voila!

It can be done ahead of time and then cooled so the cheese sets up.

Ooh I found a random picture. They are showing roasted pears but I had it with unroasted and it was super good!

purplecrayon · January 2011

I've never made it myself but Rumaki seems pretty simple. There are some variations in recipe but here is one that sounds easy.

http://www.squidoo.com/rumaki-recipe

purplecrayon · January 2011

Here is another recipe my step-mom makes. So simple. I don't like onions either but I love these.

1 or 1 1/2 cup Hellmann's mayonnaise
1/2 cup grated parmesan cheese
4 dashes Worcestershire sauce

1 cup grated onion
1 loaf mini party rye bread

Directions:

Mix the first 4 ingredients together. Place a tablespoon onto each individual rye bread and place on a cookie sheet.

Broil for approx 2-4 minutes until the topping has browned. Serve immediately.

thedutchgirl · January 2011

anitalynn:
thedutchgirl:
Well, this doesn't exactly fit into your categories, but I love to do it, because it is so pretty. With skewers (I generally use bamboo), stick on tortellini (cooked, I sometimes use the spinach version for color, mozzarella balls, prosciutto, and cherry or grape tomatoes. Brush with balsamic vinaigrette, pesto, or olive oil. They look very pretty, and they are really easy, other than the assembly time.
Yum! Do you serve them cold then? Or hot tortellini with cold motz, prosciutto & tomatoes?

Cold! Or room temp. I make them up ahead--same day--and put them in the fridge. I think you could make them a day ahead too, although I'd worry a bit about the tomato skin puckering.

MichellePete · January 2011

I made these for Christmas and they were good. Served room temp.

http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html

What about just a cheese board? 3-4 different cheeses with some smoke almonds, kalmata olives and some thin crackers.

mefindlay · January 2011

I could send you my grandma's sauerkraut meatball recipe. They are killer. It's a Christmas tradition in our family. You have to make them the day before, and then roll them in bread crumbs and bake them.....after they bake you could keep them warm until the party.

I have a go-to salmon dip that I always make for parties. It's from the Party Girl Cookbook! Big Smile

9 oz smoked salmon (Morey's works best)

12 oz softened cream cheese

1 1/2 tsp horseradish (I use Inglehoffer's Creamy)

3 tsp lemon juice

1 tsp fresh dill (I use much more!)

Cut salmon into smaller chunks. Set half aside. Whirl the other half in the food processor with the rest of the ingredients until smooth and spreadable. Pulse in the remaining salmon so it's still a little chunky. Refrigerate for at least 2 hours so flavors get happy. Bring to room temperature for serving. Use a plain cracker for serving (water crackers work best).

sjb&apa · January 2011

These are some of my favorites from our holiday cocktail party:

carmelized onion dip

stuffed mushrooms with spinach

crockpot seafood cheese dip

bruschetta

brie en croute (although this might be too much like your other brie recipe)

anitalynn · January 2011

mefindlay:
I could send you my grandma's sauerkraut meatball recipe. They are killer. It's a Christmas tradition in our family. You have to make them the day before, and then roll them in bread crumbs and bake them.....after they bake you could keep them warm until the party.
I have a go-to salmon dip that I always make for parties. It's from the Party Girl Cookbook!
9 oz smoked salmon (Morey's works best)
12 oz softened cream cheese
1 1/2 tsp horseradish (I use Inglehoffer's Creamy)
3 tsp lemon juice
1 tsp fresh dill (I use much more!)
Cut salmon into smaller chunks. Set half aside. Whirl the other half in the food processor with the rest of the ingredients until smooth and spreadable. Pulse in the remaining salmon so it's still a little chunky. Refrigerate for at least 2 hours so flavors get happy. Bring to room temperature for serving. Use a plain cracker for serving (water crackers work best).

Please email me the sauerkraut meatball recipe! I have a great meatball recipe, but I'd love to see yours!

Thank you all for the suggestions!!

Cocktail Party Appetizers

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