Appetizers for 50
2 years ago
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T&T Crab and Phylo Appetizer
Comments (5)Sharon - use the crab in the Lobster Phyllo Triangles I make... it will be EXCELLENT! Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers....See MoreAppetizer Menu
Comments (12)Last year, I did a tray of brownie bites, chocolate crusted mini cheesecakes and apricot tassies, all served in gold papers. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. APRICOT TARTS 1/2 cup butter or margarine, softened 1 package (3 oz.) cream cheese, softened 1 cup all-purpose flour 3/4 cup finely chopped apricots 3/4 cup water 1/3 cup chopped pecans 1/4 cup sugar 2 Tbs. orange marmalade 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves TOPPING: 2 Tbs. cream cheese, softened 1 Tbs. butter or margarine, softened 1/2 tsp. vanilla extract 1/2 cup confectioners sugar In a mixing bowl, blend butter, cream cheese and flour. Chill for 1 hour. Meanwhile, in a saucepan, bring the apricots and water to a boil. Reduce heat; simmer for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves to the apricots; set aside. Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon apricot mixture into muffin cups. Bake in preheated 350 degree oven for 25-30 minutes or until crust is lightly browned. Cool for 10 minutes; then remove from pans to a wire rack to cool completely. For topping, combine cream cheese and butter in a small bowl. Stir in vanilla until smooth. Beat in confectioners sugar. Spoon a dollop onto each tart just before serving....See MoreLOOKING for: appetizers for a cocktail engagement party
Comments (8)Here are some I have saved... LAYERED CRAB TACO DIP (serves 8-10) Two 6 oz cans lump crabmeat, drained or 1 lb fresh crabmeat, picked over 1 medium tomato, diced 2 green onions, minced 1/2 cup diced red onion 1/2 cup diced cucumber 2 TBL chopped parsley 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice Salt & pepper Two 8 oz pkg cream cheese, softened 1/4 cup mayonnaise 1 avocado, peeled, seeded & diced Combine crab, tomato, green onion, red onion, cucumber & parsley in a large glass bowl. Stir in lime, lemon & orange juice. Season to taste w/salt & pepper. Cover & refrigerate 8 hours or overnight. Combine cream cheese & mayo. Spread over a large round platter to resemble a pizza. Cover cream cheese mixture with diced avocado. Drain crab mixture, discarding liquid. Spread over avocado. Serve w/chips.~~ SHRIMP ONO (serves 10) 5 lbs shrimp, boiled, peeled & deveined 1 cup canola oil 1/2 cup vinegar 1 1/4 cups finely chopped celery 2 1/2 TBL minced bell pepper 1/4 cup grated onion 1 clove garlic, minced 5 TBL minced parsley 3/4 cup spicy hot mustard 1/4 cup paprika 1 1/2 tsp salt 1/4 tsp pepper Place the cooked shrimp in a large bowl. Combine the oil, vinegar, celery, bell pepper, onion, garlic, parsley, mustard, paprika, salt & pepper in a bowl & mix well. Pour over the shrimp. Marinate, covered in the refrigerator for 24 hours, stirring occasionally.~~ From Bay Tables SWEETLY SPICED PECANS (1 lb) 1 egg white, lightly beaten 2 TBL cold water 1/2 cup sugar 1/2 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground allspice 1 lb pecan halves Combine all ingredients except pecans in a large bowl; add pecans, stirring well. Bake in a single layer on a lightly greased baking sheet in a preheated 250 oven for 1 hour. Let cool. Store in an airtight container.~~From Thymes & Pleasures. CHEESE STRAWS (makes 5 dozen) 1 scant cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown. (May make ahead & store in airtight container.~~ From Company's Coming. HERBED PEA PODS (serves 12) 8 oz cream cheese, softened 1/2 cup butter, softened 4 tsp tarragon wine vinegar (or white wine vinegar) 1 tsp coarsely ground pepper 2 cloves garlic, minced 4 tsp minced fresh parsley 1/2 cup whipping cream 1 lb pea pods Process the cream cheese, butter, vinegar, pepper & garlic in a blender or processor until blended. Combine the mixture w/the parsley in a mixer bowl & mix well. Add the cream, beating until creamy. Chill, covered for 2 hours. Steam the pea pods for 3-5 minutes. Drain & pat dry. Make a slit in the top of each pea pod. Fill each pod with 1 tsp of the cheese mixture using a pastry tube. Arrange on a serving platter. Chill, covered for up to 8 hours before serving.~~ 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. (room temp is fine) Makes 48 SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. Makes about 4 dozen. Habanero Lime Cheesecake Crust: 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter Filling: 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habanero, for garnish Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. Raspberry Wings 1-1/2 c seedless raspberry jam 1/3 c balsamic vinegar 3 T soy sauce 1-1/2 tsp crushed red pepper 1 pkg (5 lb) frozen chicken wings, thawed Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately. NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry. Serves: 4 to 6 Blue Cheese Cocktail Wafers 2 ¼ cups flour ½ cup sifted confectioners sugar ½ tsp salt ½ tsp ground white pepper ½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces) ¼ cup milk 1 ¼ finely chopped pecans or walnuts, divided Sift the dry ingredients Cut in the butter and cheese Sprinkle with the milk Mix to create stiff dough Mix in ¾ cups of the nuts Shape dough into two rolls 2 inches by 10 inches Coat the rolls with the rest of the chopped nuts Wrap in plastic and refrigerate at least 4 hours Pre heat oven to 400 degrees With a sharp knife, slice into ¼ inch slices and place on ungreased cookie sheet Bake about 8 minutes until lightly browned. Cool on wire racks Makes about 100 Black Olive Tapenade ==================== Olive Tapenade 2 large garlic cloves 1 3/4 cups pitted Kalamata olives 4 anchovy fillets 1 1/2 tablespoons drained capers 2 to 4 Tablespoons fresh basil 1 tablespoons fresh lemon juice 1/4 cup olive oil salt/pepper to taste . Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of french bread. Options: Use some or all green olives add small can of quality tuna add 1 to 2 tablespoons brandy add more anchovies Snackers 1 ring Dutch Balogna ( about a pound ) 2 medium yellow onions ( about the size of a baseball) Slice and layer in a crock or straihgt sided bowl In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye PARMESAN BLACK-PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper  perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350°F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti....See MoreLOOKING for: New exciting cocktail party appetizers
Comments (27)Hey Eileen! Hi all ! Wow, this stuff looks great...I've been cutting and pasting since the top of the thread. I've copied some of my new rcipes, and some old favorites... pick and chose at your pleasure. They're all tried and true and are delicious... Don't know if you're planning to hire help, but I find that for a party of this size it makes a huge difference if I have someone serving and someone pacing the dishes and doing last minute prep and plating - and clean up! It's very affordable too - usually around $25 per hour per person. I usually have them for 4 hours, and give them an hour's gratuity. Ok, here goes... Ceasar Dip (this is best when made a day or two in advance)- Cooks Illustrated Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 1/2 cup sour cream 1/2 cup parmesan cheese 1 Tablespoon lemon juice 1 Tablespoon minced parsley 2 medium garlic cloves -- minced 1 teaspoon anchovy paste Fresh ground pepper Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl and cover with plastic wrap. Refrigerate until flavors blend (at least 1 hour) Serve cold with crudite ARTICHOKE-PROSCIUTTO GRATIN Adapted from: "Bon Appétit October 2002" I just served this on Thanksgiving with toasted baguette and carrot dippers (cut carrots on severed diagonal) and endive. They loved it. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cans artichoke hearts -- (14 ounce) drained, chopped 4 ounces thinly sliced prosciutto -- chopped 4 ounces Mild Blue Cheese 10 ounces Goat Cheese 1/2 cup whipping cream 1/2 cup Chopped walnuts -- toasted 1/4 cup grated Parmesan cheese 1 teaspoon chopped fresh sage Toss together chopped artichoke hearts and prosciutto. Mix in Blue and Goat cheeses. Pour cream over. Sprinkle pecans, Parmesan, and sage. Bake at 350 until gratin is bubbling and sauce thickens, about 30 minutes. Antipasto This year we had a platter of the following on Thanksgiving: Grilled artichoke hearts (our favorite Italian store has them - they're still on the stem and delicious) Fresh salted mozzarella - sliced thick Fresh tomato slices Fresh basil Dried sweet salami Hot and sweet stuffed cherry peppers Mixed olives Roasted peppers Asiago cheese Served alongside a basket of bread sticks and toasted baguette ------ LionsHead Meatballs I love, love, love these...and serve them in a beautiful chaffing dish or crock...they're a nice alternative to Swedish meatballs. You can prepare the meatballs ahead (don't cook them) and freeze them on a cookie sheet. When frozen, place them in a zip lock bag until ready to use. When ready to use, DO NOT DEFROST, just saute them in a oiled pan and continue with prep as written. 1 cup "lite"* coconut milk 2 1/2 tablespoons reduced-sodium soy sauce 1 tablespoon curry powder 1 pound lean ground pork or beef 1/2 cup chopped scallions 1/4 cup minced leek -- white and pale green part only 1 small head Chinese cabbage - diced 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 tablespoon toasted sesame oil 1 tablespoon finely chopped fresh ginger -- optional (I leave it out) 2 teaspoons seeded and minced fresh chile pepper -- optional 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 teaspoons extra-virgin olive oil *If you can't find 'lite', use regular, diluting with 1/2 water. 1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside. 2. Place pork (or beef), scallions, leek, cabbage, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. 3. Knead by hand until thoroughly combined and the mixture becomes sticky. 4. Shape into small (golf-ball size) meatballs 5. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. 6. Transfer to a plate lined with paper towels. 7. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 30 - 45 meatballs (this long cooking tenderizes them) Adapted from: "Eating Well Magazine eatingwell.com" ------ As an alternative to the Lionshead, and in keeping with the Italian theme, you can make mini Italian meatballs and serve them in a crock alongside small dinner rolls, so folks can make their own mini meatball heros. ----- I serve these with varying sauces, but they're great with just a squeeze of lemon Sue's Crab Cakes with Mustard Mayo Sauce Yield: 24ish Lots of crab and just enough bread to hold it all together. I have made these ahead of time and just reheated before serving. 2 lbs. Backfin or lump crab meat (Costco has 1 lb cans) 2 C. Fresh breadcrumbs 4 large eggs 1 C. Heavy cream 1 T. Dijon mustard 4 t. lemon juice 4 t. Tarragon - dried 4 t. onion - grated salt/pepper 1 C. Panko plus 3 cups for coating (Janpanese 'breadcrumbs') 6 T. Unsalted butter Mustard Mayonnaise Sauce (for crab cakes) In bowl, combine crab meat, breadcrumbs, an 1 C. panko. In small bowl, whisk eggs well and add cream, whisking. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well. In a large skillet heat 1 T. of butter over moderate heat until foam subsides. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart). Drop cake into pan and sauté for 2 - 3 minutes - until deep golden. Carefully turn over and cook 2 - 3 minutes more. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350° oven for 10 - 15 minutes. Mustard Mayonnaise Sauce (for crab cakes) 1/4 C. Mayonnaise 2 1/2 t. Stone ground mustard 1/4 t. fresh lemon juice 2 t. capers (optional) In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead. ---------- Shrimp Salad (Chunks of shrimp with garlic, celery, lemon, and olive oil)- can be made a day in advance. We serve this on Christmas Eve as a nice light appetizer. Mom made this for years, and it never goes out of style. It;s a nice departure from Shrimp Cocktail. 2 lbs Shrimp (we buy the large shrimp sold at the seafood counter in Costo (4 lbs for 38.99 her on LI) - they're sweet like sugar 3 stalks celery (I like to slice it about an 1/8 inch thick - if they're too wide, cut stalk lengthwise before slicing) 2 Garlic cloves - sliced very thin or minced through a press Olive oil Lemon Salt/pepper Cut shrimp into 3 pieces, toss with celery and garlic. Drizzle with Olive oil (not a lot, just enough to coat) and juice of lemon (until mixture is balanced). Season with salt and pepper. Chill for several hours or overnight. ---------- Grilled scallops with Bacon Scallops Bacon Wrap bacon around each scallop, secure with long metal skewer you can line these up on a skewer, just allow some space in between so they cook evenly). ------- Grilled baby lamb chops with mint sauce on the side Prep these ahead of time and finish right before serving. 4 racks of lamb (Costco has nice ones) Rub roasts with a mixture of rosemary, garlic, salt and pepper. Roast at 400 until about 125 degrees. let cool. Cut alongside each bone to make individual chops. Place on flat roasting rack, cover, and set aside. Right before passing (these should be passed so folks get them hot), give them a quick cook under the broiler, turning once...serve immediately. ---------------- Hope this helps... sue...See More
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2 years agoWe did dollar buns and pulled pork/cup cakes/fruit skewers/home brew beer /cowboy caviar/hummus? chips and a pretzel snack mix. People served themselves and mingled about.
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Do you have Trader Joes? They have so many choices, tho the quantities may be cost prohibitive for a crowd that size. I love their
And it could be cut in small squares to make it a finger food. They also have a similar one with ham, but the one pictured is vegetarian.
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