Looking for Food52 appetizers, similar to these Blue Cheese Fig Savouries, which have dough that can be frozen well in advance. . .
then easily baked/prepped on the day of the event. Here's the link to the Savouries (which are our go-to crowd pleasing pre-big-party-meal nibbles): http://food52.com/recipes.... Just looking for other ideas. Thank you. ;o)
5 Comments
CarlaCooksSeptember 24, 2013
I made these anchovy puffs for Thanksgiving last year and they were great. They froze well and could be popped in the oven directly from the freezer. http://food52.com/recipes...
Dorie Greenspan's cheeze-it like crackers are also really wonderful (and crazy easy/fast) to make. I make a lot at a time, roll the dough into tubes, wrap the tubes and pop them in the freezer. The day before I want to cook some, I'll transfer a tube from the freezer to the fridge. The recipe is in Dorie's Around My French Table cookbook, but you can also find it online. Happy cooking!
Dorie Greenspan's cheeze-it like crackers are also really wonderful (and crazy easy/fast) to make. I make a lot at a time, roll the dough into tubes, wrap the tubes and pop them in the freezer. The day before I want to cook some, I'll transfer a tube from the freezer to the fridge. The recipe is in Dorie's Around My French Table cookbook, but you can also find it online. Happy cooking!
drbabsSeptember 24, 2013
These can be made ahead and frozen. In fact, I often roll the dough into a log and slice it into little rounds right out of the freezer: http://food52.com/recipes...
Sam1148September 24, 2013
Someone where reminded me of this recipe: Pickled shrimp.
While not dough like and frozen. You can certainly use frozen shrimp and make up the liquid portion a couple of days in advance. Then Boil the peeled shrimp. (or use steamed shrimp, peeled from the supermarket) the night before. Pack it into a apothecary jar and put the liquids and aromatics over it.....and this must be done the night before.
http://www.marthastewart...
You could up the savory of the shrimp by using a bit of Zatarains liquid shrimp boil in the water. The liquid is a bit more smoker and hotter, the spice bag is another option.
While not dough like and frozen. You can certainly use frozen shrimp and make up the liquid portion a couple of days in advance. Then Boil the peeled shrimp. (or use steamed shrimp, peeled from the supermarket) the night before. Pack it into a apothecary jar and put the liquids and aromatics over it.....and this must be done the night before.
http://www.marthastewart...
You could up the savory of the shrimp by using a bit of Zatarains liquid shrimp boil in the water. The liquid is a bit more smoker and hotter, the spice bag is another option.
PegeenSeptember 23, 2013
Jennifer Perillo's French Onion Tart. Perhaps cut into squares for appetizer-size bites. Delicious cheese crust. http://food52.com/recipes...
amysarahSeptember 23, 2013
Sort of related, in terms of fruity/savory, make ahead nibbles - I've used puff pastry (store bought - you could probably use phyllo too) to make mini turnovers, filled with chutney (any kind, but classic Major Grey's works well,) grated sharp cheddar and a little chopped scallions. On the day, you just let them defrost a bit on a parchment lined baking sheet, give them a quick egg wash and pop in the oven. Very tasty and easy!
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