Catering Chefs: summer hors d'oeuvres suggestions please?

Question

I am having a party tomorrow, and I'd really like some suggestions for summer hors d'oeuvres (San Diego) from experience Catering Chefs.

I am preparing these myself, so it would be nice if the recipes allow for most of the work to be done early, and just assembled prior to serving. This is my party, so I don't want to minimize my kitchen time once it starts. It isn't totally necessary, but it might help to have items that are resilient to sitting at room temp for a while.

Thanks!

Answer 1

ARTICHOKE NIBBLES

1 (6 oz) jars marinated artichoke hearts, cut up

1 small chopped onion

1 clove minced garlic

1/4 c. fine dry bread crumbs

1/4 t. salt

1/8 tsp. EACH pepper, oregano and liquid hot pepper sauce

1/2 lb. shredded sharp cheddar

1 TB. minced parsley

4 eggs

       Drain artichokes and mix all ingredients together really well.  Turn into a greased 7x11" pan and bake at 325 for 30 min, or until set when lightly touched.  Let cool in pan; cut into 1" squares.   Serve hot, cold or room temp.

***  I've also substituted 1-2 small cans diced mild green chilies for the artichoke hearts; then use cilantro instead of parsley**  I usually put the artichoke marinade into a bottle of vignarette dressing (why throw it out? - or use it on the sprouts, below)

MARINATED SPROUTS

1 10-oz. pkg. frozen brussel sprouts (thawed & drained)

1/2 c. good Italian salad dressing

1 small clove minced garlic

2 Tb. finely chopped onion

1 tsp. parsley flakes

1/2 tsp. dried dillweed

      Cut larger sprouts in half - Mix the dressing with the other seasonings & pour over all the sprouts in a large jar or covered bowl.  Marinate in refrigerator several hours, or overnight ... serve with toothpicks

Answer 2

a delectable summer hors d'oeuvre would be

FRESH FIGS, split open, with GOAT CHEESE set inside

then drizzled with HONEY or another invention of your choice

simple but exotic and sophisticated

Answer 3

I used to be a Catering Manager and some of the most popular dishes with guests may surprise you..especially this one..

Rumaki

Grocery List or things you have to have on hand:  bacon, chicken livers, water chestnuts, soy sauce, sugar, ground ginger, round wooden toothpicks      

Approximate Preparation Time:   1 hour and 45 minutes      

Ease of Preparation:  Moderately difficult

List of Ingredients:  

12 slices bacon cut in half

12 (about 1 lb.), halved chicken livers

12 halved water chestnuts

Marinade:

3 cups soy sauce

1 tablespoon sugar

1/8 teaspoon ginger

Directions:   Fry bacon until partially cooked, but soft.  Drain on a paper towel.  Cut chicken livers in half.  Combine soy sauce, sugar and ginger.  Add chicken livers and toss to coat well.  Cover and marinate in the refrigerator at least 1 hour. While livers are marinaating, soak tooth picks in cold water.  Remove livers and drain reserving marinade.  Place livers on the edge of bacon strip.  Top with a water chestnut half on liver and roll bacon around them firmly.  Secure with a toothpick.  Dip in marinade.  Place on rack over foil lined pan.  Preheat oven to 400 degrees.  Bake 15 minutes until bacon is crisp.  Turn once.  Makes 2 dozen.

Hints, Tips and Variations:    To prepare ahead, follow direction, but cook for 10 minutes.  Cover and refrigerate.  Reheat in 300 degree oven for 5 - 7 minutes      

Good Cooks Tell All:   Most of the time involved is putting them together and setting them to marinate.

The next recipe looks beautiful on the table.

Fruit Kebabs with Dipping Sauces

Serve these attractive kebabs with your choice of two yogurt dipping sauces, both of which are great dressings for fruit salad. Substitute in-season fruits when making the kebabs, if you wish.

Serves 4; 1/2 cup fruit and 2 tablespoons sauce per serving

Ingredients

Yucatán or Maple-Peanut Dipping Sauce (recipes follow)

4 1-inch pineapple cubes

12 seedless red grapes

4 large strawberries, hulled

2 medium green kiwifruit, peeled and cut in half vertically

In a small bowl, stir together the ingredients for your choice of sauce. Cover and refrigerate for at least 1 hour.

Slide the fruit onto four 6-inch bamboo skewers, in the following order: pineapple, grape, strawberry, grape, kiwifruit, grape. (The grapes keep the strawberries from discoloring the other fruits.)

Serve the kebabs with the chilled dipping sauce.

Yucatán Dipping Sauce

1/2 cup fat-free or low-fat vanilla yogurt

1/2 tablespoon fresh lime juice

1/4 teaspoon cayenne, or to taste

Pinch of salt

Maple-Peanut Dipping Sauce

1/2 cup fat-free or low-fat plain yogurt

1 tablespoon reduced-fat smooth peanut butter

1 teaspoon maple syrup

Pinch of salt

To prepare in advance, wrap each kebab in wax paper or plastic wrap and refrigerate. Bananas, apples, and pears aren’t recommended for this recipe because they turn brown once exposed to the air. (Brushing with pineapple or citrus juice won’t prevent browning long enough for use on a buffet.) For a beautiful buffet presentation, wipe the leaves of a whole pineapple with vegetable oil so they shine. Cut off the bottom of the pineapple to create a flat, stable base. Place the pineapple on a serving plate. Triple or quadruple the amount of fruit to make more skewers. Stick the skewers into the pineapple. Make additional sauce or serve more than one of the sauces.

Enjoy your party!

Answer 4

I,d go for some tapas recipes from cookeryclub - which are essentially spanish hors d'oeurves. I like some English canapes - devils in blankets= prunes wrapped in bacon / egg mayonnaise / mini yorkshire puddings with roast beef / mini roasted new potatoes with a filling.

I also like crispy baked french stick slices with a variety of toppings - cream cheese and smoked salmon, palma ham and fig etc These are good left and made several hours before.

Good old sausages in mustard and honey.

mini pastrys like - samosas, filo pastrys, spring rolls etc