Appetizers for Progressive Dinner - Thoughts?

9 years ago

Hello all! I hope everyone had a great weekend.

We are doing a neighborhood progressive dinner and I am in charge of appetizers. I was hoping for some suggestions. Anyone have a great recipe that they would be willing to share?

It would be for 8-10 people in case that helps.

I could always do my usual caprese skewers, Asian chicken meatballs, charcuterie board, etc. but was hoping for some fantastic new ideas!

Featured Answer

lindac92

9 years ago

Is this a sit down course? Or a stand up munch thing? Will this be also in conjunction with cocktails? what you might serve as finger food is different from what would be a plated appetizer as you would get at a restaurant.

I made a very happy mistake last weekend...I was making a "sauce" for some chicken and vegetables en papilotte of orange marmalade, soy sauce, garlic, fresh ginger and a good splash of toasted sesame oil.
Mixed it up....tasted it...OH WOW Fabulous!!...tasted all around the room....wow!! fantastic....all was well until I went to get the apricot preserves to make the sauce for the cheese cakes....and discovered I had used it in the chicken sauce!!
So....recipe...apricot preserves and about one third as much soy sauce... crushed garlic....a clove for 1/4 cup of preserves, and about 2 tsps of very finely minced fresh ginger for that amount and a splash ( 1 1/2 tsps) toasted sesame oil.
Use as a marinade for thin strips of chicken, thread on a skewer and either grill or bake.
An elegant appetizer plate would be a skewer of chicken, a couple of pea pods with some seasoned cream cheese or sour cream piped into them and a mushroom cap stuffed with cheesy bread crumbs and baked.

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Comments (21)

Olychick
9 years ago
I've posted this before and am pasting from one of the old threads:

Another
of my favorites that is always a BIG hit is Olive Poppers. I remember
making them in the 1960's from Sunset Magazine, I think. They've made a
comeback, at least around here, partially because of Tom Douglas serving
them in his restaurants. This is his recipe; the original used plain
black olives or maybe pimento stuffed green olives. I use kalamata now
and some kind of green olive (make half a batch of each kind) - garlic
stuffed is good, but pimento remains my fav.

Since I can't buy huge kalamatas where I live, I use the biggest
pitted ones I can find and kind of splay them open (2 of them for each
popper) and wrap them around the cream cheese. The olives don't have to
be pretty. I never mess with the pastry bag. I don't use cream cheese
with the green stuffed ones and can usually find colossal green ones
with no problem

Palace Olive Poppers - Tom Douglas Seattle Kitchen 6 to 8 Servings
If you want to make a lot of poppers for a party, double or triple the
recipe and use a pastry bag with a plain 1/4-inch round tip to fill the
olives. Soften the cream cheese first by beating it lightly with and
electric mixer. Unbaked, these dough-wrapped olives will keep
refrigerated, covered with plastic wrap, for a day or two and then baked
when needed.

24 colossal size Kalamata olives (or pitted or stuffed green olives -skip cream cheese if they are stuffed already)
3 tablespoons cream cheese
1 1/2 cups grated sharp Cheddar cheese
9 tablespoons all-purpose flour
3/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
3 tablespoons unsalted butter,melted
1 to 2 tablespoons milk, as needed

Herb Sour Cream Dressing (Dip for the Poppers)

1/2 cup sour cream
3 tablespoons heavy cream
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
pinch of freshly ground black pepper
Kosher salt(optional)

1 Pit the olives with an olive pitter,keeping them as whole and
unbroken as possible. Place the cream cheese in a small bowl and beat it
with a spoon to soften it slightly.Using your fingers, stuff the olives
with the softened cream cheese. Set aside.

2 Combine the Cheddar cheese,flour, Tabasco,and salt in a bowl,using a
wooden spoon or rubber spatula.Add the melted butter and mix.Add the
milk,starting with 1 tablespoon and using more as needed, and mix. Use
your hands to knead the dough for a minute until a soft dough is formed.

3 Preheat the oven to 375 degrees F.Pinch off small balls of dough
about the same size as the olives.Flatten each ball of dough with your
fingers and wrap each olive with it. Place the dough-wrapped olives on a
parchment-lined baking sheet about an inch apart. Bake until golden
brown,about 25 minutes.

Olychick note: Serve warm or at least warmish - if they've cooled too much just warm them
for a minute in the oven. Don't microwave them. If you want to
differentiate the poppers with the black from the green olives, I
usually sprinkle some paprika on the green olive ones before baking.

Oh, and they do hold well, unbaked for a few days. Just makes sure
you keep the olives kind of dry when you're assembling them. And I never
make the dip either, I just serve them plain.
plllog
9 years ago
Oh, phew! When you said "neighborhood" I was thinking 100. I've made appetizers for 100, but it's far more work than fun. :)

Do you know what the other courses will be? It sounds like you're aiming more to tidbits than larger plated starters?

Are you good at using filo dough? If so, cut it into strips, two layers apiece, brush with tasty oil, add a dollop of yummy filling and roll up. Sprinkle with powder grated assertive cheese or nuts (optional, but useful for telling apart different flavors). Or you could buy the little premade filo cups and fill them. Filling could be a meat or chicken paté (just run some cooked, moist (with some sauce) meat and veg through the grinder, mix well and adjust seasoning), caramelized onions with something crunchy like half a water chestnut, a mash of root vegetables, etc. If you want help with a specific filling, just ask. Bake for about 10 minutes until just starting to get brown. Reheat for the same amount of time.

I don't know what the top trends are, but melon wrapped in prosciutto has been very popular for the last some years, and is pretty light.

You could do a dip extravaganza--currently on trend--if they're the kind of people who like to commune around a dipping table--several standing height small bar tables are ideal. It's especially fun if you like making your own dippers such as tortilla chips, potato crisps and pita. Have a Texas seven layer dip, baba ganouj, and loaded sour cream dip (with herbs and crunchies like bits of scallion, lychee nuts, bell peppers, etc.). And lots of raw vegetables for all.

Canapés have been back in style for a couple of years, especially forward retro flavors. Kind of gussied up kitsch. You can buy the little toast rounds or make your own, then make little stacked jewels and piped dreams on them. Since deviled eggs are popular, you could pipe the filling onto a pumpernickel toast and top with a curl of fresh pimento, then use the white and some minced walnuts and curry mayonaise as a bed for a slice of olive on wheat. You could make a Reuben sandwich canapé with a round of corned beef on some sauerkraut on Russian dressing on a rye round, with a slice of pickle spear on top.
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Comments (8)
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: Progressive Dinner For February 15
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OK, I'm still needing a side dish, and I discovered that we don't have a bread course, so here it is, one of my favorite recipes from Readinglady. I make the dough in my bread machine, then remove, shape and bake. I never use the dough relaxer either, and this dough is silky, tender and easy to work with. Mona Shabelman's Braided Onion Loaf Serving Size : 16 Categories : Breads ABM Dough 3/4 cup water -- (6 ounces) 1/2 cup milk -- (4 ounces) 4 1/4 cups all-purpose flour -- (18 1/2 ounces) 1/4 cup sugar -- (1 3/4 ounces) 1 1/2 teaspoons salt -- (3/4 tsp. micro salt) 1 teaspoon yeast -- (instant) 1/4 cup butter -- or oil (2 ounces) 1 egg 2 tablespoons dough relaxer Filling 1/4 cup butter -- (2 ounces) melted 2 cups finely chopped onions -- (8 ounces) OR 1/2 cup (1 1/2 ounces) instant minced onions 1 tablespoon garlic -- minced or 1 teaspoon garlic powder 1 teaspoon paprika 1/4 cup Parmesan cheese -- (1 1/4 ounces) grated Topping 1 egg yolk mixed with 1 tablespoon water -- (or bread shine) 3 tablespoons sesame seeds -- (or poppy or caraway or mixed seeds) Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. Description: "This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket." Annie
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RECIPE: Progressive Dinner---Last Of The Cycle
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Comments (17)
I wanted to submit a good recipe for beans, since I think they would match well with the chops and the other entries so far. But recent experience has taught me a good lesson, that what constitutes "good baked beans" depends on the geographical location, heredity, and family history of the taster. Some go for sweet and dark. Others go for a bbq sauce flavour. Still others taste more like chili. No way am I gonna stick my neck out, not in this group ROFL! And since my OWN family recipe basically calls for opening a can of pork'n'beans in tomato sauce and eating it cold from the can, who am I to take such a risk? Fancy occasions warrented heating them up ;). Potatoes. Potatoes are safer. We like potatoes and onions with grilled meats, especially those with a sauce on them. Hands down the best way is slathered in butter, wrapped in foil and grilled until tender, with some crispy bits here and there. Of course, that takes too long and is hard to judge doneness. Sometimes you get a layer of burnt potatos with raw centers, and that is not a good thing. So, I precook my potatoes in the microwave! You can boil them instead, if you like. Wash and poke one large potato per person. Microwave until just underdone. Every microwave I have ever had, had a potato button or setting and each one has worked well. If not, check your instruction booklet for suggestions, it may be in there. Or you can start at 5 minutes on high, and go a minute or two at a time until the potatoes start to give a bit when you squeeze them (careful, HOT). Let the potatoes cool a bit. While they cook and cool, peel and slice or chop a medium onion. Place it in a microwaveable bowl with some butter or margarine. About a tsp to a tbsp per potato. Cover and microwave until the fat is melted and the onions have started to soften. Slice the potatoes and place 1/3 on a double thickness of foil that has been sprayed with cooking spray. Spoon on 1/3 of the onion mixture, and sprinkle with salt and pepper. Repeat with remaining potatoes and onion mixture, salt and pepper. You can also use a seasoning mix instead of the salt and pepper, or add garlic powder or fresh garlic. Fold the foil to make a package and crimp the edges well. Place the packet on the top rack of the grill while cooking the meat. Sometimes after the meat comes off the grill, we move the potato packet down to the main section to "burn" a little while the meat rests. Careful when opening, that steam is HOT. You could also layer into a sprayed 9x13 dish and bake in the oven instead, for at least 20 minutes on 350-375. Basically, while the grill heats and the meat cooks then rests. While it is good not to let them burn, I have cooked them way longer than necessary and it almost makes them better somehow. Serve with sour cream. In my family it is almost a sacrilidge not to offer sour cream with these, and in fact one might be told not to bother even making them if we've run out!
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RECIPE: Progressive Dinner For April 19
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Comments (22)
Yummm! All the recipes sound good this week! For what it's worth..my vote for another course would be for the breadstuffs. Seeing as how this menu is leaning towards the cooler climate, I will post one of our favorite salads. Fall Salad with Peppered Pears and Goat Cheese with a Spring Vanilla Vinaigrette - serves 4 4 pears, halved lengthwise, cored and sliced (ripe but firm) 2 tbsp unsalted butter 2 tbsp brown sugar 1 tsp cracked black pepper 6-8 oz mixed salad greens 4 oz peppered chevre sea salt Spring Vanilla Vinaigrette (also good on strawberry, spinach salad) 1/3 cup extra virgin olive oil 2-3 tbsp white balsamic vinegar (start with two, add extra if needed to taste). 1 tsp pure vanilla extract 1 tsp dried tarragon leaves 1/4 tsp fresh ground black pepper 1/2 tsp sugar 1/2 tsp salt Note: I also added 2 tsp dijon tarragon seadoning mix, but if you don't have it, omit or try 1 tsp dijon mustard. Mix well and chill before serving over salad. Salad: Melt butter in a skillet large enough to hold the pears in a single layer. Add the pears and brown sugar. Allow the brown sugar to melt, cover each side of the pear. When pears are tender and a deep caramel colour: add the pepper,stir to coat, season with sea salt. Lift pears and caramel from skillet and keep warm.(I have made this ahead of time and just reheated til warmed through in the microwave. If mixture gets to thick reheat with a bit of water ). Put greens on individual plates, garnish with the pears. Drizzle the dressing over the top and top with pieces of the crumbled peppered goat cheese. Serve immediately. Shelley
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Louiseab
9 years ago
Do you know what the main is?
User
9 years ago
Is there a theme? Like Mexican or Italian or is it just a progressive dinner and anything goes?
rosesstink
9 years ago
This Leek and Camembert Tart is wonderful.
sleevendog (5a NY 6aNYC NL CA)
9 years ago
I've never heard of it. Thought it might be another name for 'elders'. Instead of senior citizen. (haha). A 'progressive'. Any who, i looked it up...

A progressive dinner (US) or safari supper (UK) is a dinner party with successive courses prepared and eaten at the residences of different hosts. Usually this involves the consumption of one course at each location. Involving travel, it is a variant on a potluck dinner and is sometimes known as a round-robin. An alternative is to have each course at a different dining area within a single large establishment. In a safari supper, the destination of the next course is generally unknown by the participants, and they have to decipher a clue before moving on. In the USA, participants go to each house for the various courses. Often there is a regional theme for each dinner, such as Italian, German, or French. Various wines to suit the courses are often served at each location. A challenge is keeping the food warm and ready at each location. An alternative is to have the courses at different restaurants.

Hmm, interesting. How many people and how many homes involved?

Seems difficult for the main meal folks keeping things prepped and ready on time....depends on the dish i guess.
lindac92
9 years ago
Other possibilities for a buffet of apps...chicken liver pate, served with toast points, a half a salmon filet poached in a well seasoned court boullion, mini egg rolls, pre fried and warmed in the oven, mini cabbage rolls ( like cabbage rolls but tiny, only 2 bites per, on a tooth pick...VERY labor intensive! but guaranteed to get high praise!) Tiny choux paste puffs stuffed with..."something"..crab salad, ham salad, egg salad, chicken salad...whatever. Tiny garlic knots with marinara sauce for dipping....devilled eggs....who doesn't like them?
lindac92
9 years ago
Yep, Sleevendog....a royal pIA for the host of the main!...apps and desserts are easy!!
Imagine planning a main course for a time after the app course and the salad course....and everyone pops in and you need to have your meal pop out of the oven? And you are trying to plan a dish that can be finished and held in the oven for 2 hours!...Comes down to stew of one sort or another. I did serve a roast loin of pork once, but it was cool by the time we arrived and had to be heated and then you have to deal with the starch and vegetables.
plllog
9 years ago
The progressive dinners that I've been to were hosted by close by neighbors--within a couple of residential blocks at least--and done on foot, sometimes with extra guests who parked by the people who invited them, and usually more smaller courses, rather than one big sit down main. The timing could still be an issue, but with a lot of frivolity and someone occasionally dashing away to make sure the next course was coming along well (usually with a teenaged dinner-sitter), it didn't really burden anyone who didn't enjoy the pressure.

The timing was that each host would have 20-30 minutes to finish cooking between courses and would go all evening, soup to nuts (hors d'oeurve and cocktails, soup, salad (though sometimes salad was later as in Europe), fish, meat, fruit (or fromages et fruits when that was so popular here), sweets and coffee, nuts and nightcaps), so a lot of the dishes were heavy on the prep and mise en place, but then cooked a la minute. :) My current neighborhood manages a "bring an appetizer to share" type of open house once a year, if we're lucky. Sigh.

Sarah, I hope it's all wonderful fun!!
User
9 years ago
I guess my concern is it supposed to be nibbles (like for a cocktail party) or a real appetizer (like a first course at a dinner party) and will it be sit down or stand up and mingle. My suggestions for the first (cocktail party and stand up and mingle) would be different for a sit down first course type of appetizer. If it's the second, this time of year an asparagus tart would be a nice course served with a good white wine or perhaps a crab bisque -- that's always elegant. For the first option, there are a lot of stand up muncies -- spanikopita comes to mind, asparagus wrapped in prosciutto which is baked and then served at room temperature, shrimp cocktail (so traditional but oh, so good especially if the shrimp is roasted).
Louiseab
9 years ago
If it is a sit down event, I agree with Martha, a crab or other seafood soup would be very nice and elegant.
sleevendog (5a NY 6aNYC NL CA)
9 years ago
Sounds like fun. I'm caught up on the 'mains'. But that could be divided up into an Italian style meal. App nibbles, a soup, a small pasta dish...like a ravioli, something seafood, then the 'main'. Usually beef with a veg. Something sweet, then fruit and cheese with a cocktail. That is 7 homes.

Would not work here as most of my friends are horrid cooks. NYC is small dwellings for most even with decent jobs. Just a few of us have the room to host. It does work out as many that can't cook cover the wine etc.

If me i would do puff pastry as i've had fun with it recently. So many different ways to use it. I have this one bookmarked, puff pastry pops

I did pesto parm pinwheels, the bacon parm straws, squares with grueyere, leek and baby ,artichoke hearts, (in the grocery freezer section), and the big hit were the pops, i skewered fresh apple and pear, thin small slices and used a mild blue. cheese. Prepped ahead and kept cold and covered on the baking trays so it was a fast cook.
sleevendog (5a NY 6aNYC NL CA)
9 years ago
We get really good olives here. I'm going to make those soon.
Bluebell66
9 years ago
These are more casual, but I like cheese straws. Easy to make a day or two before the party and people love them. Smitten Kitchen Cheese Straws
sarah_socal
Original Author
9 years ago
Sorry to post and run! Thanks so much for the ideas thus far. Let me fill in a few more details.

These are all people that live in our condo neighborhood so quite close - 1-2 minute walk between homes.

The courses will be:

Appetizer
Salad
Soup
Main
Dessert

So 5 stops/homes. No set theme - it is quite relaxed. We did this in October. As I recall the courses were: appetizer - cheese plate, caprese; soup (which I did) - roasted pumpkin; salad - various choices; main - grilled lamb; dessert - cheesecake.

Yes, the person with main has a challenge. That person usually just ducks out of the prior stop early to do final preparations.

The appetizer course will not be sit down - probably based around my kitchen island.

Keep the ideas coming!
Islay Corbel
9 years ago
Mini brochettes. Marinated chicken strips, chilli prawns, bacon and coquille Saint Jacques, cheese and pineapple, roast beef strips, sausages....
lindac92
9 years ago
Love the mini brochette idea...
If it will all be stand around the island sort of thing, consider a fondue pot of traditional cheese and another of bubbling oil and various things to dunk....like various raw veggies, mushrooms celery sticks blanched broccoli and cauliflower florettes, bread chunks of course, bits of beef, shrimp....and several "interesting" things to dip into when your food is cooked or before cooking.
gardengal48 (PNW Z8/9)
9 years ago
The "olive poppers" are known in our family as "baked martinis" and have been popular holiday hors d'oeuvres at our house for at least 30 years!! Slightly different recipe as these are large olives surrounded by a nippy cheddar cheese pastry, baked and served warm, no dipping sauce needed. Always using stuffed green olives - your choice of stuffing :-)) Perfect accompaniment to a glass of wine!

As Ina Garten councils, serve at most three different appetizers - one warm (or hot), one cold or room temp and one completely store-bought, like Marcona almonds or mixed nuts.
PRO
Anglophilia
9 years ago
We did something similar to this many, many years ago. It started with drinks and appetizers at my house. At that time, the group (about 30 people) were divided into teams and were given lists - it was a treasure hunt! Of they went, and when they were through, they arrived at my friend's house for the main dinner and to see how everyone had done (and get prizes!). She made multiple pans of baked lasagna, a huge salad and bread. After that, they returned to my house (where most of the cars had been left), for dessert - think I served cheesecake as it was easy and delicious. It was such a fun party...
lindac92
9 years ago
Sounds like fun!....Very often I find that simple, with fewer options makes for a vastly better party than trying to cover all bases with "maybe they dpon't like pasta" or "some people migth want something lighter so best to have some chicken"...
I have thrown many many parties with just cheeses meats raw veggies and crackers, with a meat like ham or grilled chicken or pork chops or steaks, and a starch, like baked potatoes, salad, bread and cheese cake dessert....that's always easy and well recieved!

Appetizers for Progressive Dinner - Thoughts?

lindac92

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Appetizers for Progressive Dinner - Thoughts?

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