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Holiday Cooking - Hors d'oeurves

cookingrvc
14 years ago

With all the holiday entertaining coming up, thought it might be helpful if everyone posted their favorite hors d'oeuvre recipes. I am always looking for something new and interesting and will gladly share my favorites with you.

Sue

Ceasar Dip for Crudite

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.

Can make 2 days ahead.

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I normally don't go for something like this, but could barely stop eating it at a friends house.

Baked Clam Dip

2 (6 1/2 ounce) cans minced clams, don't drain juice

5 garlic cloves, minced

6 tablespoons butter

1 medium onion, minced

1 tablespoon dried parsley flakes

1 tablespoon dried oregano

1/2 cup breadcrumbs, Italian style

1/2 cup parmesan cheese

1 teaspoon paprika, for color (optional)

If serving the same day, preheat oven to 350 degrees F.

In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.

Add the clams with their juice, parsley flakes and oregano to the pan and mix.

Saute for a few minutes and then add the bread crumbs and parmesan cheese.

The texture should be like a paste.

If not, adjust by adding bread crumbs.

Put mixture in an oven proof pie dish and add paprika sprinkled on top.

Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.

Serve warm with crackers.

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These are great on a buffet table in a lovely warming dish but you might want to double the sauce so they say nice and hot.

The recipe is from Eating Well. To lighten up the meatballs, add some finely diced Chinese cabbage.

Make meatballs smaller to serve as hors d'oeurves.

Lionshead Meatballs

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

2 tablespoons cornstarch

1 tablespoon all-purpose flour

1 tablespoon toasted sesame oil

1 tablespoon finely chopped fresh ginger, optional

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

1/4 cup chopped fresh basil or Thai basil, optional

1 tablespoon freshly grated lemon zest, optional

1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.

2. Place pork (or beef), scallions, leek,cornstarch, flour, sesame oil, ginger, chile, saltand pepper in a large mixing bowl.

Knead by hand until thoroughly combined and the mixture

becomes sticky. Divide into 10 equal portions,about 1/4 cup each. Roll each portion into a ball.

3. 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.

Transfer to a plate lined with paper towels.

4. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover,reduce heat to low and cook for 45 minutes.

Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for

dipping.

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Ive had folks tell me that they don't like the individual ingredients on their own, but love them combined in this hot spread.

Artichoke-Prosciutto Gratin

2 cans artichoke hearts (14 ounce) drained, chopped

4 ounces thinly sliced prosciutto, chopped

2 ounces Mild Blue Cheese

7 ounces Goat Cheese

1 cup whipping cream

1/2 cup Chopped pecans, 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 25 minutes.

Serve warm with toasted bread that has been rubbed lightly with a fresh garlic clove.

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Baked Goat Cheese with Salsa

1/4 cup pine nuts or coarsely chopped walnuts or pecans

1 4 ounce log goat cheese (there are flavored goat cheeses availablesome of which can be good with the salsa, but think about the flavor combination before making your purchase)

1 package cream cheese (3 ounce) softened

1 cup Roasted Jalape-Tomato Salsa

A tablespoon or so chopped fresh cilantro, for garnish

1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.

2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

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Carmelized Onion Tart (Cheryl Smith)

4 large Bermuda onions, sliced

2 tablespoons vegetable oil

1 tablespoon butter

2 teaspoons fresh thyme, picked

1 1/2 cups heavy cream

4 whole eggs

1/2 teaspoon freshly grated nutmeg

Salt and pepper

Pate Brisee (google for a recipe)

Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt.

Remove from pan and allow to cool.

In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper.

Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.

For mini tarts, line mini-muffin tin with white bread that has been pressed with a rolling pin.

Ladle in the mixture, and bake for 20 minutes or until set.

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Easy Chopped Chicken Liver

1 1/2 pounds store-bought chopped chicken liver

1 medium onion, chopped fine

1/4 Cup olive oil

2 eggs hard boiled, mashed

Mayonnaise, optional

Saute onions in olive oil until golden brown.

Add onions and mashed eggs to chopped liver.

Add a bit of mayo if needed.

Serve with crackers.

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Greek Meatballs (Ann T)

I serve these with toothpicks and the lemon dipping sauce.

Meatballs

1 1/4 pounds Lean Ground Beef

1/2 lb lean ground pork

4 slices bread, made into crumbs and soaked with milk

3 garlic cloves

1 small grated onion

2 tablespoons chopped parsley

1/2 cup frozen chopped spinach, thawed and squeezed dry

3 T. chopped fresh mint

3 T grated lemon zest

1 1/2 T. chopped fresh oregano

2 eggs

Salt and pepper to taste

Lemon Sauce

2 T. Butter

2 T. Flour

1 C. Chicken broth, heated

1/4 Cup Fresh lemon juice

1 Egg, Optional

For meatballs:

Mix the two meats together well and add the rest of the ingredients and mix well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as needed.

Form into meatballs the size of walnuts then lightly press to form disks.

Saute until brown and cooked through. Drain on paper towels

For Lemon Sauce:

Make roux, cook for 3-4 minutes, add chicken broth and lemon juice.

Whisk until thickened.

Optional: Add some of hot lemon sauce to egg, whisking well

Add egg mixture back into saucepot and whisk until thickened.

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Hot Crab Spread

8 ounces Cream cheese, softened

1 cup grated Swiss cheese

4 scallions, chopped

1/3 Cup Mayonnaise

1/8 teaspoon fresh ground pepper

8 ounces crab (Costco's canned Blue Fin is good)

1/4 Cup Sunflower seeds, toasted, optional

Combine cream cheese, swiss, scallions, mayonnaise, and fresh ground pepper.

Gently fold in crab meat.

Transfer to ovenproof crock and top with sunflower seeds.

Bake at 350° for 30 minutes.

Place under broiler for a few minutes to brown top.

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Mini Calzones

Ricotta cheese

Mozzarella cheese

Grated Romano cheese, Locatelli is best

Pepper

Parsley

Pillsbury biscuits

1. Mix filling ingredients

2. Flatten each biscuit with palm of hand

3. Fill with mixture (don't overfill)

4. Use fork to seal

5. Deep fry or bake until golden

6. If baking, brush with egg wash before baking.

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Roasted (or Grilled) Vegetable Gratin

1 Red pepper

1 Yellow pepper

1 Green pepper

1 Large Zucchini, Peeled and trimed

12 Ounces Mushrooms, chopped

1 Tablespoon Butter, optional

3 Slices Prosciutto, optional

4 ounces Fontina cheese, or Goat or mozzarella

olive oil

1. Cut peppers into sections, remove seens and white membrane

2. Slice zucchini lengthwise into 1/4" slices - set aside

3. Saute mushrooms in butter until juices are rendered and evaporated - set aside.

4. Coat peppers and zucchini lightly with olive oil and broil or grill until tender(approx 15 minutes) and skin on peppers blisters

5. When cool enough to handle, remove skin from peppers - set aside to cool

6. Grate or thinly slice the Fontina or mozzarella

7. Line a small loaf pan (6x3) with plastic wrap that extends 6" beyond the end of the loaf pan

8. Layer cooled zucchini and peppers, mushrooms, and cheese in alternating layers

9. Cover with plastic and gently compress

10. Place in refrigerator for 24 hours with a heavy can or brick weighing the layers

11. Place in freezer 25 minutes before serving, so slicing is easier

12. Unmold, slice, and serve with mashed roasted garlic, pesto, or flavored oils, accompanied by toasted Italian bread slices

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SueÂs Crab Cakes

2 lbs. Backfin crab meat

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 (see below)

1. In bowl, combine crab meat, breadcrumbs, and 1 C. panko.

2. In small bowl, whish eggs well and add cream, whisking.

3. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well.

4. In a large skillet, heat 1 T. of butter over moderate heat until foam subsides.

5. 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).

6. Drop cake into pan and sauté for 2 - 3 minutes - until deep golden.

7. Carefully turn over and cook 2 - 3 minutes more.

8. 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.

For Mustard-Mayonnaise Sauce:

1/4 C. Mayonnaise

2 1/2 t. Stone ground mustard

1/4 t. fresh lemon juice

In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead.

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So simple and so delicious.

Grilled Scallops Wrapped in Bacon

Sea scallops

Bacon

If sea scallops are very large, cut them in half.

Wrap bacon around scallops and thread onto skewer.

DonÂt cram them; leave at least a half inch in between.

Grill over medium-high heat until scallops are cooked through.

Serve immediately.

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Spicy Grilled Shrimp (Adapted from How to Cook Everything)

1 Large garlic clove

1 t. salt

1/2 t. Cayenne pepper

1 t. Paprika

2 T. Olive oil

2 t. fresh-squeezed lemon juice

1 1/2 pounds shrimp (20-30 count per pound), peeled, rinsed, and dried. (1.5 to 2)

Preheat grill or broiler to very hot.

Mince the garlic with the salt; mix it with the cayenne and paprika, then make a paste with the olive oil and lemon juice.

Smear the paste all over the shrimp.

Grill or broil 2-3 minutes per side, turning once.

Serve immediately or at room temperature with lemon wedges.

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An old favorite.

Hot Artichoke Dip

1 1/2 Cups mayonnaise

1 1/2 Cups Grated parmesan cheese

1/4 Cup Finely chopped onion

1 Can artichoke hearts, in water, drained, chopped

2 Tablespoons Parmesan cheese, for topping

Preheat oven to 350°

Mix first 4 ingredients and put into oven-proof crock or baking dish

Sprinkle with 2 T. Parmesan cheese.

Bake for 30 - 35 minutes or until top is rich golden color.

Let sit for a few minutes before serving.

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Ham and Cheese Scrolls (Palmiers)

1 Package Puff pastry

Dijon mustard

Jarlsberg cheese

Sliced ham

Thaw puff pastry sheets for an hour or so.

Gently unroll

Spread with a thin layer or Dijon mustard.

Layer with a slice of cheese and a slice of ham.

From widest edge, roll tightly to center of pastry sheet.

From opposite wide end, roll to center (will meet the other roll and look like a ram's horns from the side).

Pinch gently so it doesn't unroll.

At this point, can wrap in plastic and freeze. Thaw in refrigerator for 24 hours before using.

Make sure rolls are refrigerated for a couple of hours before slicing.

Pre-heat oven to 425°

Slice scrolls into 1/4 - 1/3" slices

Place on non-stick cookie sheet (if not non-stick, spray with coat of oil)

Bake for 12 minutes or until golden.

Serve immediately or else they get chewy.

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