Hor dourves, tapas, appetizerss

Question

Please give me your ideas for awsome tapas, hor dourves, appitzers, for a wedding.

Answer 1

You can have, bacon wraped scallops, bacon wrapped shrimp, stuffed mushrooms, baby quiche  

Answer 2

I make a thick crab dip with canned crab, a little horseradish, purple onion, mayonnaise and a dash of hot sauce. Next I cut English cucumbers into 2 inch pieces, scoop out the seeds to make little bowls, fill them with the crab dip and sprinkle with Old Bay seasoning. You can do the same with chicken salad or whatever your flavor.

Answer 3

Cheese Bites

1/2 cup warm butter

1 cup plain flour

2 cups grated medium/strong flavour cheddar cheese

1/4 tsp ground Cayenne pepper

1 tsp paprika/red pepper

Mix the butter, pepper and flour together. Add the cheese and mix in well. Shape into small bite-size balls, arrange on a baking sheet and bake in a preheated oven(190C) for about 10 minutes. Makes 35 bites.

Endive w/Figs

1 tablespoon unsalted butter

24 pecans, shelled

1 tablespoon granulated sugar

1 tablespoon light brown sugar

1 tablespoon maple syrup

6 fresh figs

2 tablespoons extra-virgin olive oil

3 heads Belgian endive

1/2 cup crumbled blue cheese

Heat oven to 400°F. Melt butter in a medium sauté pan over medium heat until foaming. Add pecans, granulated sugar, brown sugar, and maple syrup. Cook, stirring often, until sugars dissolve and mixture bubbles. Turn mixture onto a piece of aluminum foil or wax paper, set in a dry place, and let cool.

Quarter figs lengthwise, toss them in olive oil, season with salt and freshly ground black pepper, and roast in the oven until just soft, about 15 to 20 minutes.

Trim off bottoms of endive and separate heads into leaves. Choose best 24 leaves (do not use the hearts). Place 1 fig quarter and 1 teaspoon blue cheese crumble on each leaf. Top with a pecan and serve.

Mixed Olives with Caper Berries

2 cups assorted olives such as nicoise, kalamata, picholine, and cerignola

1/2 cup large caper berries

1 teaspoon dried red pepper flakes

1 head roasted garlic, cloves peeled and left intact

1 sprig fresh thyme, picked

1 sprig fresh rosemary, picked

In a large bowl, combine olives, caper berries, red pepper flakes, and garlic, thyme, and rosemary. Cover and refrigerate for a few hours or up to a day. Transfer to a serving bowl, and allow to come to room temperature.

Rosemary-Parmesan Ice Box Crackers

2 cups all-purpose flour

1/2 teaspoon kosher salt

12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

1/3 cup ice water

1. Place flour and salt in bowl of a food processor, and pulse to combine. Add the cold butter and pulse until the mixture resembles coarse meal. Slowly add ice water, pulsing to combine, until dough comes together. Transfer dough to a sheet of plastic wrap and form into a flat disk. Chill in the refrigerator for 1 hour or overnight. [Dough can be wrapped in a double layer of plastic wrap and frozen for up to three weeks. Allow to thaw in fridge overnight before rolling out.]

2. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or non-stick liners. Transfer dough to a lightly floured surface, and cut it into two equal pieces. Wrap one piece in plastic wrap and return it to the refrigerator. Roll out the other half to 1/8-inch thickness. Using a 2 1/2-inch diameter biscuit butter, cut out as many rounds as you can. Roll out the remaining dough and repeat. Arrange the cut rounds of dough on prepared baking sheets. Prick each round several times with the tines of a fork. Cover the sheet pans with plastic wrap and chill until firm, about 15 minutes.

3. Bake tartlets until set and dry (but not yet brown), 12-14 minutes, rotating pans halfway through for even cooking. Transfer tarlets to a wire rack to cool.