Do you have a favorite cocktail party h'ordourves?

Question

We are throwing a very large cocktail party Christmas eve for approx. 40-50 people. I am in need of fantastic h'ordourves suggestions (ONLY things you've tried!) Here is the catch though, I really don't want to have to serve things hot. My kitchen is very large but very open and I don't want to have to cook in front of my guests. I don't mind heating a few things at, but my preference is to have a lot more cold / room temp. It would make it really easy on me if I can premake stuff. Also, I live in S. Florida and although it is warm here, we do drop down at night into the 60's and I want to keep most of my guests eating and snacking out by the pool. If you have something fantastic to share.... please help me out!!

Answer 1

Check out a company called Tastefully simple. They have some wonderful dip mixes. If you make them the night before be sure to use a little more mayo, sour cream then the recipe calls for. I always mix the night before because I get more bang for my buck. It really gains taste over night. They also have a marvelous beer bread - which once cooled you can "tear up" and place in bowls near dips. So use the beer bread, some nice veggi/cheese trays and although I know you said you don't want to cook perhaps you could so some warmed dishes outside in chaffing dishes. There are some great disposable ones at Sams club. You will need the wire frames, large steam pans, small pans and 2 sternos per wire rack. Party city is a good resource too. Really your investment will be about $5.00 per tray. Not too bad. You could do meatballs in a BBQ & pineapple jelly sauce mix, cocktail weenies in BBQ or marinara sauce, You could even cook some thing fun like Weenie wraps in the morning-refrigerate then heat in chaffing dishes. (those are very in right now) You just want to make sure you have food of substance so that your guest dont feel starving when they are leaving. Disposable chaffing dishes are mandatory for all the events I host. Let me know if you need any more suggestions.

Answer 2

These can be baked off in the am and refrigerated and brought to room temp later in the day. You'll want to probably triple or quadruple this recipe for that many people. It's simple, and delish.

CRESCENT ROLL/VEGGIE HO RS D’OEUVRES

1 Pkg (8 oz) cream cheese
1 Pkg Hidden Valley Ranch Dressing Powder
2 refrigerator Crescent Roll tubes
Assorted veggies – broccoli, cauliflower, pimentos, olives, Red/Green Bell Peppers…whatever you like.

Spread out crescent rolls flat on a cookie sheet and bake per package instructions.

Mix cream cheese & dressing well. Spread mixture on cooled rolls. Chop veggies and sprinkle on rolls. Cut to desired size.

Answer 3

This is a long time favorite. It is from the original Silver Palette cookbook.

Chicken Liver Mousse

6 cups water
10 black peppercorns
1 cup finely chopped celery
2 large bay leaves
1 lb chicken livers
6 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup minced onions
1 tablespoon cognac
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground allspice
5 teaspoons water-packed green peppercorns (divided)
1/4 cup whipping cream

1. In a large saucepan or cooking pot, add water and bring to boil.
2. Add black peppercorns, celery, and bay leaves.
3. Reduce heat and simmer for 10 minutes.
4. Add chicken livers and cook gently for another 10 minutes.
5. Drain, remove livers and set aside.
6. In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
7. Transfer onion/garlic to a food processor.
8. Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
9. Process until smooth.
10. Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
11. Stir in remaining 1 teaspoon of green peppercorns.
12. Mold into small ramekins and refrigerate.
13. Unmold before serving.
14. Serve with toast points or crackers of your choice.

I usually make this in one pretty crock and don't bother with the unmolding. It can be done either way.

I hope you like it. I have never served it to anyone who didn't like it - even chicken liver haters!

Answer 4

the chex mix on the box is really good. I really like deviled eggs... :-). Try some mixed fruit in a bowl. How about some cheeses?? Since you are also in florida, go to Publix and have them make you a deli tray of sandwiches, meats, or cheeses.

Answer 5

Crab stuffed mushrooms!...those Sam's club little tart different flavored thingys are okay if ya wanna go cheap...spinach ones.

Answer 6

veggies and dip. taco dip and chips, cheese and sausage, meatballs or little weenies in a crock pot with 1 jar jellied cranberry sauce and 1 jar chili sauce, little sandwiches or sloppy joe meat in a crock pot, deviled eggs, smoked salmon, fruit salad, bacon wrapped water chestnuts, mini egg rolls or crab rangoon

Answer 7

I like to take cream cheese and chopped jalapenos and spread that on tortillas. Roll it up. And Cut them "sushi style".
SO YUMMY!

Answer 8

stuffed mushrooms, pastries with spinach and cheese, mini bagel dogs, quesadilla slices, nachos

Answer 9

cut veggies with dip [ready made from store] or cheese and crackers

Answer 10

shrimp & baby quiche