one that always went over well at parties I went to was pickle ham roll ups

1 jar of medium sized whole dill pickles
1 pkg spreadable cream cheese
1-2 pkgs thinly sliced ham.

dry off pickle and cover with layer of cream cheese. overlap the ham so when you roll it up, it will stay on.
then slice into 1/2 inch slices and arrange them on a tray.

This is a simple one to make and yet has a very good taste combination. Everyone really liked these around here.

dkfinor, are you OK with something that would need to be cooked/heated at the hosts home or do you prefer cold/room temp?

Also is this something that would be eaten with drinks before dinner or is it a dish that would be served as a starter to the meal?

Well, it is a tiny bit dated, but still beloved. A 2 pound wheel of brie baked in puff pasty (decorate with pastry leaves and vines) and served with a good jam. Serve it on a beautiful platter and garnish with frosted grapes.
It should come out of the oven about 1 hour before serving.

Dkfinor, I have a number of appetizers I could recommend depending on the answers to Sharon's (Chase) questions.

Ann

How about Onion Brie Palmiers? I don't remember where I got the recipe, so I apologize if it's from someone here.

ONION BRIE PALMIERS

2 medium onions, thinly sliced
3 Tblsp. butter or margarine
2 Tblsp. brown sugar
1/2 tsp. white wine vinegar or cider vinegar
1 sheet frozen puff pastry, thawed
4 oz. Brie or Camembert, rind removed, softened
1 to 2 tsp. caraway seeds
1 egg
2 tsp. water

In a large skillet, cook the onions, butter, brown sugar, and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature. On a lightly floured surface, roll puff pastry into an 11- x 8-inch rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-inch slices. Place on parchment paper-lined baking sheets; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
In a small bowl, beat egg and water; brush over slices. Bake at 375 F. for 12 to 14 minutes or until puffed and golden brown. Serve warm. Yield: 1-1/2 dozen.

Thanks! I would say this appetizer would be a "start" of a dinner, so probably warm would be my preference.

Home Cookin Chapter: Recipes From Thibeault's Table

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Source: Elegant Entertaining Cookbook - M. Sable

1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 shallots
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley
. preheat oven to 400°
Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit
each round gently into a well buttered 1 1/4 muffin tin.
Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool.
In a medium sauce pan combine wine, chicken stock and shallots, thyme
and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in
cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot.
Remove bayleaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce.
Sprinkle with minced parsley.

Home Cookin Chapter: Recipes From Thibeault's Table

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Recipe of the Week
We have a new participant in our Guest Chef series this week - Todd White of Cafe Normandie. Todd is the Chef de Cuisine (in other words the number 2 guy) at Cafe Normandie. That's right - the same fabulous Frenchtown eatery that is the showcase for all the good things that Georges Johnson (another guest chef) prepares. You know these young upstarts - they want to show everyone that they're just as good as the boss - and I guess this recipe proves it. Todd says that he's been told by diners that this particular dish is "better than sex." I'll leave that decision up to you.

Todd White of Cafe Normandie

Escargot Stilton
1 dozen large snails
3 oz Stilton cheese, cut into small pieces
1/2 cup white wine
3/4 cup heavy cream
pinch of diced shallots salt and pepper to taste
1 pkg frozen puff pastry (I wouldn't dream of telling you to make your own - this is perfectly good)
Preheat oven to 425 degrees. Defrost puff pastry according to package directions.

Place 2 large snails in 2" x 2" puff pastry squares. Fold corners in and enclose. Place on greased baking sheet and bake in the oven until golden brown, approximately 13-15 minutes.

In a saucepan, place the white wine and shallots. Cook over medium high heat until reduced by half. Add the cream and again reduce by half. Remove from heat and add stilton, stirring until well combined. Add salt and pepper to taste.

To serve, divide the sauce onto 2 plates and place 3 escargot packets on each.

Just the appetizer to serve on a romantic occasion when the dining is a deux!

Home Cookin Chapter: Recipes From Thibeault's Table

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24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa
. Butterfly shrimp, cutting each more than halfway through toward outward
curve (do not cut shrimp in two). Open each shrimp (as for book) and
press slightly to flatten. Mix cornstarch, salt and cayenne in medium
bowl. Place coconut in pie dish. Beat egg whites in another medium bowl
until frothy. Dredge shrimp in cornstarch mixture; shake off excess.
Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp
over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat
to 350°F. Working in batches, add shrimp to hot oil; deep-fry until
cooked through, about 1 minute. Using tongs or slotted spoon, transfer
shrimp to paper towels to drain. Arrange shrimp on platter. Serve with
Pineapple-Apricot Salsa for dipping.
PINEAPPLE-APRICOT SALSA

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
1 small garlic clove minced
Toss all ingredients in small bowl to blend. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 3/4 cups

Note: Original recipe called for 1/2 cup of apricot jam/jelly. I left
it out because the pineapple was sweet enough.
.

Edited from: Bon Appétit

Different sauce

Made a sauce out of hellmans, sour cream, garlic lime, hot fresh green
or red chili pepper and some mango chutney to serve with them instead
of the pineapple salsa.

Home Cookin Chapter: Recipes From Thibeault's Table

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From the California Culinary Academy

Crab Layer

1/2 pound crab meat, picked over and flaked

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon Dijon Mustard

Salt and pepper to taste

1/2 teaspoon cayenne pepper

2 large eggs

Spinach Layer

2 Tablespoons unsalted butter

2 teaspoons flour

1/2 cup whipping cream

2/3 cup half and half

1 1/4 pounds cooked spinach
Drained and squeezed to remove excess moisture

3 eggs

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon sugar

salt to taste

Sauce

Mix together,

1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
salt and pepper to taste.

Clives for garnish
. Preheat oven to 375°F. For the crab layer: In a medium bowl combine
the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne.
Stir in eggs and set mixture aside.

For the Spinach layer: Melt butter in a heavy saucepan until foamy.
Whish in flour and cook for 3 minutes over medium heat, stirring
constantly.

Whisk in whipping cream and half-and-half. Bring to a boil and then
reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping
down the sides and around the bottom as necessary. Mixture will
thicken as cooks.

Remove from heat and stir in spinach. Let cool. Stir in eggs, one at
a time then add black pepper, nutmeg, sugar and salt.

To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with
butter. Spoon half the crab mixture in the bottom and cover with all
of the spinach mixture. Spoon remaining crab mixture over the spinach.

Set the terrine in a baking pan and pour 1 inch of hot water into the
baking pan. Bake uncovered until golden brown and puffy. Approximately
30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving
platter. Slice about 1/2 thick slices and place two on each plate.
Decorate plate with a lettuce leaf and place a dollop of the sauce on
the lettuce leaf. Garnish with a few chives.

Home Cookin Chapter: Recipes From Thibeault's Table

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24 large Prawns/Shrimp
2 Avocados sliced
2 Tablespoons chopped chives
6 leaves of Boston or Butter Lettuce

Dressing

1 cup of Mayonnaise (homemade or Hellmans is best)
2 tablespoons lemon juice
1 small fresh red chilli, finely chopped
1 clove of minced garlic

(Note: Sometimes I use just hot red pepper flakes and sometimes I roast a fresh red pepper, finely chop and add to the dressing along with the hot red pepper flakes)
. Peel and devein shrimp, leaving on tail shell.

Cook. Cool and refrigerate

Make Dressing by mixing all of the ingredients together.

To serve,

Place one leaf of lettuce on each plate.

Place the shrimp on plate and place one slice of avocado between each
shrimp.

Drizzle with dressing and sprinkle with chopped chives.

How about stuffed mushrooms, or something with goat cheese? Here's a site with some goat cheese recipes that may work. And, you probably can't go wrong with something with seafood (unless that's being served for the main dish). Maybe some sea scallop recipe?

And, remember at least 50% of classy is in the presentaion. The serving dish and sprigs of this or that can really help. Even cocktail weenies, served on the right dish, with squirts of mustard in just the right place, etc... can be made to appear classy. Well, maybe....LOL

I am not at home or I would do a copy and past from my file....but I will be home next week if you don't find an answer.
Other possibilities are fried ravioli, filled with a spinach filling and drizzled with a blue cheese sauce, or coquilles san Jaques.
Will this be served to people sitting at the table and served plated? Or at a buffet?
Linda C

Great minds ....Linda, I was thinking of Coquille St Jaques as well.

Here is my recipe. You can make it all at home and then just place under the broiler at your hosts home but make sure it's at room temp.

Coquilles St Jacques (Originally From The Woman's Day

1 1/4 Lb scallops
butter (or margarine)
6 shallots (or green onions), chopped
Bouquet Garni (dried parsley, celery leaves,~thyme, bay leaf)
1 1/2 cup dry white wine
salt
12 mushrooms,finely chopped
1/3 cup water or chicken broth
juice of 1 lemon
Fresh groud pepper
3 TBSP Flour
4 egg yolks
1 cup cream
grated parmesan
fine dry bread crumbs

Wash scallops and dry with paper towel. Place in a saute pan with 2 TBSP butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender, do not over cook.

Drain and save broth for sauce. When the scallops are cool enough to handle cut in small pieces or in slices.

Saute mushrooms in 2 TBSP butter for 2 or 3 minutes. Add broth or water, lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid. Combine the reserved liquids from the scallpos and the mushrooms and heat.

Melt 3 TBSP of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes. Add the scallops, heat through.

Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste.

Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs.

Glaze under the broiler for a minute or two, unitl lightly golden and a bit bubbly.

NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp.