Chilled, light appetizers to take to hotel

13 years ago

We need to take an appetizer to share pool-side with our group at a hotel. Everyone will take an appetizer, so there will be something for everyone. Later, we'll have dinner at an Italian restaurant. I'd like something easy to prepare, easy to carry, and easy to digest -- not too heavy or filling prior to a possibly-heavy Italian meal. Last time, I took a made-from-scratch onion dip and most of it wasn't eaten (it's delicious, just too heavy), so this time I want to go light.

One thought is red and green grapes, cut into little clusters for easy picking. Any suggestions to add to it?

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Comments (13)

marilyn_c
13 years ago
Melon Fruit Salad with Pineapple or Orangee Glaze

Start with:

watermelon
cantaloupe
honey dew
blueberries
or a combination of your favorite seasonal fruit

Glaze:
2 eggs
1/2 cup sugar (or splenda, or liquid honey)
1 1/2 tbsp. lemon juice
2/3 cup pineapple juice or orange juice (freshly squeezed)

Combine ingredients in a small pot. Whisk on low heat until thick. Cool and pour over fruit.

Makes about 1 1/2 cups and the recipe can be easily halved.

(Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.)

***********

This is from one of my favorite recipe blogs....Mennonite Girls Can Cook.
Olychick
13 years ago
I saw this recently and saved it to try -the recipe is in some language I can't read, but basically is watermelon squares with feta - looks like mint sprinkled on and maybe a squeeze of lime.

{{gwi:1563589}}

Source: syllektiko.blogspot.com via on Pinterest
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These would be great for a martini party - I made them and they are good! They looked good in martini glasses. (in the foreground is bar nuts which are also great) as well as IMO other martini glasses filled with various types of olives from the deli...garlic stuffed, kalamata, cheese stuffed, hot olives, etc... Michael Chiarello's Crispy Sausage-Stuffed Olives This appetizer packs a lot of southern Italian attitude into every bite. I love to catch my guests off-guard with a flavor they don't expect. The idea is to wake up their palates with some big tastes and textures. This dish does just that. - Michael Chiarello INGREDIENTS: 1 sweet fresh Italian sausage, about 1/4 pound, casing removed 1 teaspoon minced garlic 1/4 to 1/2 teaspoon red pepper flakes (optional) 1 can or jar (12 ounces) large pitted green olives 1/2 cup all-purpose flour 1 large egg 1/2 cup fine dried bread crumbs 2 teaspoons extra-virgin olive oil peanut oil for deep-frying PREPARATION: In a bowl, combine the sausage meat, garlic, and red pepper flakes, if using, and mix to distribute the ingredients evenly. Drain the olives and rinse them under running cold water. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture. Spread the flour of a dinner plate. Break the egg into a shallow bowl and beat lightly. Spread the bread crumbs on another dinner plate. Moisten the bread crumbs with the olive oil, and stir to distribute the oil evenly. One at a time, roll the olives in the flour, coating them evenly and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives evenly with the bread crumbs. As each olive is finished, place it on a tray. Cover and refigerate the olives for at least 10 minutes or up to 2 hours before frying. Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 375 degrees. Working in batches, add the olives to the hot oil and fry until golden brown and the sausage stuffing is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so be careful to avoid splatters. Using a slotted spoon, transfer to paper towels to drain. Arrange the olives in a ceramic dish. Serve warm or at room temperature. Makes about 35 olives; Serves 6 to 8 COOKING NOTES: Look for large, pitted green Sicilian-style olives for this dish. They come packed in cans and jars, or buy them loose from a local deli. If you can only find already-stuffed olives - with pimientos, onions, anchovies, almonds - you can just remove the stuffing. Bar Nuts From The Union Square Cafe Cookbook, HarperCollins, 1994 These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though they don't have a television set at they're bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer. Yields 5 cups Ingredients 1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted nuts. 2 tablespoons coarsely chopped fresh rosemary 1/2 teaspoon cayenne 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon butter, melted 1. Preheat the oven to 350 degrees F. 2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes. 3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter. 4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm. From the The Union Square Cafe Cookbook, ©1994
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Sounds lovely, I love appetizers! I add a cheese based appetizer or two and eliminate one of the meats. I'd also be leary of anything requiring a dipping sauce as they can be tricky to serve if you are passing the appetizers and the quests are standing. Also think that something with a zip to it may be nice. Here are two recipes I have great luck with. Spanikopita 16 Oz Phyllo Dough Thawed in the fridge For 24 Hours 10 Oz Frozen Spinach Thawed and drained 3/4 Lb Feta Cheese 1/2 Lb Cottage Cheese - About 1 Cup, Pressed And Drained 1/4 lb Cream Cheese Softened 3 Eggs 1/4 Cup Fresh Dill Chopped Fine Salt Pepper dash of Nutmeg 3/4 Cup Butter Melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of~ mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc. These can be made ahead and frozen for up to three months. When ready to cook:P lace frozen Spanikopita on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm Salt Baked Potatoes With Goat Cheese 3 Cups Kosher Salt 18 Small New Potatoes Halved And Scooped Out Slightly 2 1/2 TBSP Olive Oil 3 Cloves Garlic Minced 14 Oz Goat Cheese At Room Temp 4 Tsp Fresh Thyme Fresh Ground Pepper To Taste Basil Leaves For Garnish Preheat oven to 400 Spread salt on the bottom of an extra large baking dish. Toss potatoes with 2 Tbsp olive oil. Press potatoes cut side up in salt. Roast for 35-40 minutes or until tender. Remove potatoes and scrap off excess salt. Place potatoes on a clean baking sheet. Turn on the broiler. Heat remaining 1/2 Tbsp of olive oil. Saute the garlic until tender Transfer to a medium sized bowl, add cheese, thyme and pepper. Stir to combine. Fill each potato with the goat cheese. Broil for 1 minute or until bubbling. Serve garnished with basil.
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RECIPE: Italian appetizers
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RICOTTA PUFFS Delicious & easy! Posted by Jillis (My Page) on Wed, Aug 7, 02 at 7:49 Ingredients: 1\2 cup ricotta cheese 1 Tbsp. snipped parsley 1\2 cup chopped roasted red pepper 1 tsp. oregano 3 Tbsp. grated Romano cheese 1\2 tsp. pepper 1 (17 1\2 oz.) pkg. frozen puff pastry, thawed (2 sheets) Grated Romano cheese Milk Unfold pastry on a lightly floured surface. Cut each puff pastry into nine 3" squares; set aside. For filling, in a medium bowl stir together ricotta cheese, sweet pepper, 3 Tbsp. Romano cheese, parsley, oregano, and pepper. Moisten the edges of each pastry square with milk. Spoon about 2 tsp. filling onto 1 side of each pastry square. Fold the other side over the filling. Seal, using the tines of a fork. Cut slits in the top of each pastry bundle. Brush with milk; sprinkle with additional Romano cheese. Arrange pastry on a baking sheet. Bake in a 400" F oven about 20 minutes or until golden. Cool on a wire rack 5 minutes before serving. Makes 18 pastries. You could get as creative as you want with this---add crushed garlic, pepperoni bits, mozzarella bits, ANYTHING GOES! ITALIAN PEPPERONI CHEESE PUFFS 1 1/4 cups water 1/3 cup shortening 1 1/2 cups flour 4 eggs 3/4 cup finely chopped pepperoni (3 oz.) 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.) 2 tablespoons snipped fresh parsley 1/8 teaspoon garlic powder 1/8 teaspoon pepper Preheat oven to 450 °. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake for 15-17 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 48 Source: Better Homes & Gardens Prize Tested Recipes $400 winner Nov. 1999 Pine Nut Cake (Budin de Pinones) 2 large eggs 1 can (14 oz/440 g) sweetened condensed milk (I have also used fat free with good results) 1-1/4 cups (5 oz/155 g) pine nuts confectioners sugar (for dusting) Preheat oven to 350 degrees F (180 degrees C/Gas 4). Put all ingredients in a blender and blend, stopping to scrape the pine nuts off the sides of the blender as needed, until completely smooth. Butter a round 9-inch (24-cm) cake pan, place a wax paper round on the bottom of the pan. Butter again and flour lightly. Pour the mixture into the pan and bake for 50 minutes, or until a cake tester inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then unmold the cake, bottom side up. Sprinkle with confectioners' sugar before serving. Great with vanilla bean ice cream or fresh whipped cream. Great with Italian meals, Spanish or Mexican meals, or anything at all. Note: I always flip the thing over so the top side is up since it's more attractive...
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Sharon, I agree, I like the appetizers better than the meals, sometimes. It gives me a chance to have a bite of this and that, a little bit of everything and still have room for a sweet! Love appetizers.... I make these and fill them with hot pepper jelly, but a dab of herb flavored cream cheese is nice with a dab of fig jelly too. I use the small end of a melon baller to make the indentations, but a spoon works too. My mother likes them with no filling at all, just left as cheese crackers. It's a little fancier version of the block of cream cheese with hot pepper jelly over top. Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line to baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. Palmiers made with puff pastry are nice too, and can be filled with cheese, herbs, meat, whatever. Tiny puffs made of pate choux are nice filled with seafood salad or tiny shrimp, and Sharon's gougere are always welcomed here. I'm making pimento cheese and hummus, as well as pickles, olives, sausages and a selection of crackers. Annie
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Olychick
13 years ago
One more that is always popular: Caprese bites

Mini mozzarella cheese balls skewered with tender basil leaves and juicy tomatoes, drizzled with tangy-sweet balsamic reduction.

Here is a link that might be useful: Caprese skewers
lindac
13 years ago
Skewered bits of fruit...melon s pineapple and grapes strung on skewes and served with a dip of greek yogurt, mixed with a little frozen limeade concentrate.

And how about a plate of cooked shelled tail on shrimp with a home made hot sauce.
cocktail sauce
1 /2 cup catsup,
2 T fresh lemon juice,
1 T worchestershire
2 teaspoons fresh horseradish.

and mini caprese salads....skewers with a cherry tomato a small pearl of mozzerella and a basil leaf.

I am thinking of things that may be on the menu in a nice Italian restaurant....outside of fried calamari rings...!!
jenn
Original Author
13 years ago
Wow - I like them all, thank you so much. Keep 'em coming... I'll save them for future parties.
Olychick
13 years ago
I don't know where you are, but we have an abundance of fresh figs right now. I just slice in half (if small, or quarters or rounds if larger) and top with a sprinkle of a blue cheese -a little drizzle of honey is nice. They are so beautiful! Or with a shave of parmesan, a drop of balsamic and black pepper. MMMM!
jimster
13 years ago
"... easy to prepare, easy to carry, and easy to digest -- not too heavy or filling ..."

Vegetables a la Greque would fill the bill nicely. It's crudites kicked up a couple of notches. Sorry I don't have a recipe on file but you can easily find one.

Jim
User
13 years ago
I hit a home run at a get together this past weekend. Almost embarrassed to say it was the hit of the party.

I bought a piece of smoked trout from the market and served with a selection off interesting crackers. That was it!!!!!
doucanoe
13 years ago
This dip was posted quite some time ago by Seagrass and we have enjoyed it many times since. (Thanks again, Seagrass!)

FALL APPLE DIP
(8 servings)

8 oz. cream cheese, room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup chopped, salted peanuts (without skins)
3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red-skinned variety for the most color)
1/2 cup orange juice

Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve).
Or if you wanna go veggie instead....
Crudite Platter with Roasted Garlic Aioli From Cottage Living 2/07 1 bunch baby carrots (leave about 1 inch of green tops on 1/2 head broccoli, cut into florets & blanched 1/2 head cauliflower, cut into florets & blanched 1 lb asparagus, trimmed & blanched 1/2 lb green beans, blanched Cherry tomatoes Red, orange or green peppers, sliced 1/2 lb small red potatoes (I didn't use) 1 belgian endive, leaves separated (I didn't use) Arrange prepared vegetables on platter and serve with aioli for dipping Roasted Garlic Aioli 1 head garlic 1 T olive oil 1 c good quality mayonnaise 1 6oz jar marinated artichoke hearts 1 T Dijon mustard Salt and pepper to taste Preheat oven to 400F. Cut off pointed end of garlic, place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30\-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days. Linda
patti43
13 years ago
These nuts are addictive. They would be easy to take because they don't need refrigeration--just a pretty plastic bowl to serve them in. They're easy and freeze well, or you could make them ahead if you want.

SWEET & SPICY NUTS

1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt

Preheat oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet. Makes 4 yummy cups.
patti43
13 years ago
These nuts are addictive. They would be easy to take because they don't need refrigeration--just a pretty plastic bowl to serve them in. They're easy and freeze well, or you could make them ahead if you want.

SWEET & SPICY NUTS

1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt

Preheat oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet. Makes 4 yummy cups.
jenn
Original Author
13 years ago
Thank you so much!! All of them sound great and I'll refer to them in the future.

My husband chose the nuts, so I'll make those. :-)

Thanks again!
Olychick
13 years ago
great choice because you can save any leftovers!

Chilled, light appetizers to take to hotel

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Chilled, light appetizers to take to hotel

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