Appetizer suggestions?

Question

What are some good appetizers to serve at a party? I need about 5 cold and 5 hot, maybe more. Obviously the cold ones can be prepared ahead of time, but what are some hot ones that are easy to re-heat? Or that keep well in a chafer? Or that don't need to be piping hot? Any help would be great. I'm also looking for some impressive-type appetizers... that get that wow factor but are still relatively easy? Money doesn't matter.

P.S. Preferably 2 veg, 3 seafood, 2 beef, 3 chix?

Answer 1

1. Marinated grilled chicken satays with peanut sauce
2. Chicken wings, both teriyaki and buffalo style
3. Thinly sliced roast beef with horseradish sauce on thin slices of baguette. Top with a pimento stuffed olive slice.
4. Beef kabobs with red bell pepper and cocktail onions
5. Salami spread with goat cheese and skewered around a small cornichon
6. Coconut shrimp with pineapple dipping sauce
7. Platter of cold prawns with lemon slices and cocktail sauce (on ice, of course)
8. Hot Artichoke Crab dip with blue corn tortilla chips
9. Bagna Cauda
10. Cheese torteloni with a warm marinara dipping sauce
11. Anaheim chilis (skins blistered and removed, cut into pieces and brushed with olive oil, sprinkled with kosher salt and garlic) stuffed with jack cheese and baked until bubbling.
12. Cheese and fruit platter
13. Fruit kabobs with a sourcream, brown sugar and vanilla dipping sauce.

Answer 2

Super simple and looks like you fussed???

Get those frozen phylo pastry cups from the grocery store and fill with little scoops of seafood salad and/or other type salad from the deli. Dress up with a little fresh dill or other garnish. (yes, you can always use your own favorite salad to fill them. I like: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12229 )

Also just plain good:
Deviled Eggs -- My great-aunt's recipe from way back when.

6 hard-boiled eggs, cut in half, yolks removed
Set the whites aside. In a bowl, smash the egg yolks.
Add:
1 tsp vinegar
1/4 tsp salt (optional, I find this to be too much)
1/4 c. mayo
1 tsp prepared mustard
Mix all together. Fill or pipe the mixture into hard boiled egg whites. Sprinkle with a dash of paprika. Add a sprig of parsley for color.

Almond Ranch Mushrooms
1- 8 oz. box whole white mushrooms
1/2 c. butter
1 Tbsp dry ranch dressing mix
1/4 c. of toasted sliced or slivered almonds
Mix all the ingredients on medium to medium low heat for about 40 minutes. May be served or: Turn heat to low and allow to simmer about 20 minutes longer to enhance flavors.

Answer 3

Well, I live in New Zealand, we have 'bountiful' supply of seafood here so I'm hoping that you have some access to same.....? (Here's hoping)

EASY STUFF OK?

1) Shrimp cocktails ~ can prepare the day before ~ Use cooked shrimp, place on a small bed of shredded lettuce in a cocktail glass and just pour seafood sauce on top with a sprig or 3 of parsley & mint leaves.

2) 'Piggies in a blanket' = prunes wrapped in bacon and lightly grilled ~ serve hot or cold.

3) Mussels in thier shells ~ Put fresh mussels on a platter in microwave, pour garlic butter and lemon juice over same and 'steam' in thier shells on high for about 4 minutes.... garnish with fresh basil & parsley prior to serving ( takes a few ticks really :) ,...)

4) Sausage rolls = sausage meat wrapped in pastry ~ you can get them frozen here ~ Just lightly bake and serve with tomato sauce!

5) Fish bites = batter fresh bite sized pieces of fresh gurnard, snapper or cod ~ deep fry and dry on a paper towel. Serve with lemon wedges ~ Everyone loves them.

6) Do you have savaloys/chippolatas over where you are? They are soooo easy to prepare ~ Just boil and put on a platter and serve with home made or store bought tomato sauce ~ go down a treat!!!!! :)

.....Enjoy!

Answer 4

this is one all people likes, Artichoke parmesan dip. that's a warm dip you could serve with crackers, tortilla chips or i like to broil up thinly sliced baguette bread with slightly garlic butter and italian seasoning for a undeniable manage with it. blend one 15 ounce can of non-marinated artichoke hearts (chop them up first), one chopped bunch of green onions, one cup of grated parmesan cheese, one 4 ounce can of chopped green chilis (I additionally upload some chopped jalapeno to furnish it some extra kick on social gathering, canned or sparkling is advantageous. basically be careful to no longer upload too plenty. utilising canned, I in all probability would not upload extra effective than a million/2 a can). blend this all up with a pair of million a million/4 cups of mayonnaise. unfold in a medium baking dish, use a 9 X 9 or smaller and warmth at 350 tiers until eventually slightly brown on the final and heated with the aid of. To make mine specific and the reason all people needs me to deliver it to events is, in case you have it, upload approximately 3/4 to a million cup of crab meat. you will ought to improve the mayonnaise slightly in case you upload the crab, besides the shown fact that that's extremely sturdy. you additionally can honestly double or extra the recipe, basically placed it in an greater baking dish. yet another sturdy ingredient approximately this recipe is you could alter if slightly finding on whether you like green onion or despite, the hassle-free factors are the artichokes, mayonnaise, green chilis and parmesan. in case you ought to reheat the dip, be arranged for the mayonnaise to seperate some and the dip to get some oil in it. no longer a super deal, basically dab it out with a paper towel. desire you supply it a attempt, i comprehend it will prevail!

Answer 5

u can serve soups,coktails,mocktails,wafers,pastries,breadrolls,cutlets, spring rolls,

Answer 6

Crostini di mare – Fish salad on toast
Serves 4
8 bread slices
200 g (7 oz) fish salad

Toast the bread slices. Spoon the fish salad on every slice.
Serve your canapés warm or cold .

Tartine Delicate – Dainty canapés
10 slices of white bread
Fish and shellfish sauce
50 g (1 3/4 oz) frozen shrimps
100 g (3 1/2 oz) crawfish tails
1 Kiwi fruit
4 tablespoons mayonnaise
Prepare all the ingredients. Boil crawfish tails for ten minutes and shell them. Boil shrimps for 2 minutes.
Drain all fish very well. Slice crawfish tails. Peel and slice kiwi fruit crossways.
Take the crust off the bread with a sharp knife; halve every slice.
Spread the sauce on the bread uniformly.
Arrange shrimps and kiwi slices on half of bread and put crawfish tails on the other half. Decorate with mayonnaise. Canapés are ready to serve .


Torta di verdure - Assorted vegetable pie -

450 g (1 lb) fresh vegetables
2 tablespoons dried chives
2 teaspoons dried marjoram
2 teaspoons dried tarragon
8 tablespoons extra virgin olive oil
2 eggs
8 tablespoons grated Parmesan cheese
230 g (8 oz) puff pastry
100 g (3 1/2 oz) scamorza cheese, cubed
150 ml (5 fl oz - 1/2 C) light cream
Salt
Pepper, if you like
Preparation times for this recipe can be very different according to the kind of ingredients. If you use fresh vegetables (you can choose among peas, carrots, potatoes, string beans, zucchini, sweet peppers, broccoli, ... but with the same cooking time), you have to consider cleaning, washing and cooking; but you can also use frozen vegetables.
Clean, wash and cut into little pieces vegetables. Put them in a saucepan with oil, aromatic herbs and some water. Season to taste with salt and pepper (if you like) and cook, half-covered, over a gentle flame until tender; add other water only if necessary. Let them cool and then mix with beaten eggs, Parmesan and light cream.
Preheat oven to 200 °C (400°F). Line up a deep oven dish with puff pastry after oiling it. Prick the bottom with a fork and spoon in the mixture of vegetables. Sprinkle with scamorza (or other kneaded paste cheese) and bake for about 30 minutes.
Let the pie rest for some minutes and serve.

Affettati in cestino di pane - A bread bowl with salami & prosciutto


700 g (1,5 lb) simple bread dough
4 tablespoons dried chives
100 g (3 1/2 oz) boiled ham, sliced
100 g (3 1/2 oz) San Daniele or Parma ham (prosciutto crudo), sliced
100 g (3 1/2 oz) salami, sliced
6 little artichokes in oil

Prepare the simple bread dough following the instructions. Add 4 tablespoons dried chives to the ingredients. Let the dough rest in a warm place for about a couple of hours.
Preheat oven to 200°C (400°F). Divide the dough into three parts. Using a long pasta rolling pin, roll out one part of the dough on a lightly floured surface to a thickness of 2 cm (3/4 in). Using a pastry brush, oil the external base and side of a dish soufflé. Press the dough on the base and up the side of the dish. Try to shape in the best way the edge.
With the remaining dough create little round loaves or plaited ones.
Bake in the oven for about 15 minutes. This time is enough for your bread bowl; probably it is necessary more time for loaves.
Let the bread around the dish soufflé cool very well before removing it.
At this point arrange the rolled up slices of prosciutto and salami inside the bread bowl together with artichokes in oil.
Serve with loaves.


Crostoni di polenta con Gamberi - King prawns on polenta toasts

6 60 g (2 oz) polenta slices
6 king prawns
4 sweet & sour red and yellow pepper strips
2 tablespoons extra virgin olive oil
1 teaspoon mustard
Few drops soy sauce
sSalt

Boil the king prawns for 2 minutes and shell them.
Prepare the dressing mixing the oil with mustard and soy sauce. Season to taste with salt.
Cut peppers into thinner strips.
Grill the slices of polenta, brush them with the dressing and arrange king prawns and peppers on the top.

La panzanella - Bread Salad
500 grams of bread, preferably whole grain, and a few days old
4 very ripe tomatoes
2 red onions
4 tablespoons of olive oil
2 tablespoons of vinegar
Chopped fresh basil
Salt and pepper to taste

The key to the dish is the soaking of the bread, diced, in cold water for half an hour. Then you wring it out with your hands and crumble it into a big mixing bowl. Then you add the other ingredients, mix, and set it in the fridge for at least two hours.

BRUSCHETTA

4 slices Italian loaf (200 g - 7 oz)
2 garlic cloves
2 tablespoons extra virgin olive oil
Salt
Pepper, if liked


Clean the garlic cloves.
Toast both sides of the bread slices, lightly.
Rub a cut clove of garlic on one side of each slice and sprinkle with salt and pepper, if liked. Brush with the olive oil.

Bruschetta con pomodoro
4 slices Italian loaf (200 g - 7 oz)
2 fresh ripe tomatoes
2 garlic cloves
2 tablespoons extra virgin olive oil
Salt
Pepper, if liked

Wash the tomatoes and boil them for 1 minute; in this way you can peel them easily. Peel them, remove their seeds and chop. Drain them very well in order to eliminate their juice. Clean the cloves of garlic.
Toast both sides of the bread lightly.
On one side of each slice, rub a cut clove of garlic and sprinkle with salt and pepper, if liked. Arrange the chopped tomatoes. Brush with the olive oil.
Serve warm.

GORGONZOLA BALLS
Ingredients: Gorgonzola & Mascarpone cheese, Grana Padano cheese (or Parmigiano Reggiano cheese).
.
Grate Grana Padano and put it on a plate. Put Gorgonzola and Mascarpone in a ball and begin to stir and work with a spoon until you get a creamy homogeneous cheese. Now you can take a small amount of cheese and roll it into the grated Grana Padano to form a small cheese ball. Repeat the procedure until you finish Gorgonzola.
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RICOTTA AND ZUCCHINI MUFFINS
(for 6 muffins)

Ingredients: 100 g white-wheat flour, 100 g Ricotta cheese, 50 g zucchini, 2 Tbsp milk, 50 g butter, 2 tsp dry yeast, 1 egg, 2 Tbsp sugar, fresh basil, 1 pinch of salt.

Preheat oven at 200°C. In a first bowl mix together flour, yeast, fresh basil, salt and sugar. In a second bowl mix melted butter, egg, milk, ricotta and salt, beat well. Very thinly Julienne cut zucchini. Mix now all the ingredients together and stir briefly. Put the mixture into muffin forms and bake in oven at 200°C for about 30 minutes or until golden color.

Caprese starter
Ingredients
Mozzarella cheese 500 gr.
Tomatoes 400 gr.
Basil a few leaves
Extra virgin olive oil 4 tablespoons
Salt and pepper to taste

Slice the tomatoes and the Mozzarella cheese and wash and dry the basil leaves well. Arrange the slices of tomatoes on a serving dish and alternate them with the cheese slices.

Break the basil leaves into pieces with your fingers and sprinkle them over the dish. Season with your extra virgin olive oil and add salt and pepper according to your taste

Salmon temptations
Ingredients
Smoked salmon ½ cup
Mascarpone 80 gr.
Mayonnaise 1 spoonful
Butter 1 spoonful
Whisky 1 spoonful
Lemon juice 1 spoonful
Salt to taste
Pepper to taste
Left over bread as required

Clean the salmon and remove the skin and any eventual bones. Then cut it into small pieces.
Whisk all the ingredients until the mixture is smooth. Then put it into a bowl.
Let it rest for a whole afternoon so that the ingredients amalgamate well.
Serve in small bowls together with croutons or chips.


Olive Ascolane

Big green olives 1 jar
Minced beef meat 150gr
Mortadella 50 gr
Bread crumbs as required
Spring onions as required
Eggs 2Garlic
Olive oil as required
Seed oil ½ lt.
Salt to taste
Pepper to taste

Stone the olives and put them aside.
Put some oil in a pan with a clove of garlic, add the meat and cook for 5 minutes.
Mince the mortadella and add it to the meat. Add salt, pepper and the diced spring onion. Then, add bread crumbs to thicken the filling.
Fill the oilves with the ingredients and be very careful not to break the olives.
Beat the eggs, add salt and pepper. Roll the olives gently into the eggs and then in the bread crumbs.
Fry the olives in boiling oil until they brown

Croutons with Mushrooms and Ham
Fresh Porcini Mushrooms 250 gr.
Sliced Raw ham or salami 60 gr.
Garlic 1 clove
Parsley 1 sprig
Italian Bread 4 – 6 slices
Flour 1 spoonful
Butter 20 gr.
Extra-virgin olive oil 4 spoonfuls
Salt to taste
Pepper to taste
Wash the mushrooms, clean them and slice them. Peel the garlic, wash the parsley, clean it and chop it finely. Sauté the garlic and the parsley with the oil and the butter. Add the mushrooms, salt and pepper and let it cook for 25-30 minutes. Mix in the flour 5 minutes before the cooking ends.

Toast the slices of bread and arrange them on a serving dish. Arrange the mushrooms on them when they are still hot and serve them with slices of ham or salami.

Gamberi in salsa rosa
Shrimp Cocktail
24 large shrimp precooked
1 cup mayonnaise
2 Tbsp. ketchup
1/4 tsp. Worcestershire sauce
1/2 tsp. Brandy



In a bowl mix the mayonnaise, ketchup, Worcestershire sauce and Brandy.Serve with the shrimp.

PORK ROULADES FILLED WITH GORGONZOLA

(for 2 people)
Ingredients: 4 thin slices of pork, cooked ham, Gorgonzola cheese, thyme, extra-virgin olive oil, salt, black & green pepper.


Put on each slice of pork a slice of cooked ham and 2 small piece of Gorgonzola, sprinkle with thyme and roll it up, secure with pins. Put some oil in a pot and cook the roulades until they get gold and brown color. Serve with vegetables.


Blood Orange Carpaccio with Green Olives

Blood orange slices
Green olives (preferably oil cured)
extra virgin olive oil
salt

Peel and section oranges with a sharp knife, leaving the pith and membrane behind. Cut thicker slices in half if desired.
Arrange orange slices on a plate, drizzle with olive oil, then add a sprinkling of coarse salt.
Scatter some green olives over the plate and serve.