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Hot weather appetizers

Attending an event in eastern Washington for 160 people and the temp will be in the triple digits. We will be outside, albeit in shade. The friend hosting asked me to give him ideas for appetizers. We have mozzarella balls and basil and some dips - any other ideas? Thanks in advance!

asked by SKK over 1 year ago
16 answers 2270 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

So good to be in touch with you, SKK. Your gathering sounds lovely, though Eastern WA can be a scorcher. What comes immediately to mind is Chasing Cezanne Carrot and Corn Salad, to which an extra avocado or two can be added to the dressing to make it more of a dip (https://food52.com/recipes...). The bonus is that it is dairy-free and loaded with preserving acids, so it can withstand some heat. Hopefully some others will have good ideas for you. Cheers, and enjoy your time together!

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SKK
added over 1 year ago

Thank you, Cynthia!

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SKK
added over 1 year ago

Hi Cynthia, what would you recommend as the vehicle for the dip? Love this recipe of yours!

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Nancy

Nancy is a trusted home cook.

added over 1 year ago

Think of the cuisine of hot countries, and make finger food or two-bite sizes if them. I am thinking protein-centered foods, both for the energy boost and the salt. Examples: jerk chicken, small roast meat on skewer, open faced sliders, mini meatballs. Choose the cuisine/spicing you and your guests like most, or have 2-3 familiar and one new taste Wary of dairy or mayo-centered apps on a hot day, both for texture/appeal and safety if out long.

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inpatskitchen

Pat is a trusted home cook.

added over 1 year ago

I like to put out a bowl of Jennie Cook's Zucchini Butter as an option:
https://food52.com/recipes...
And I've even made it with radishes!

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added over 1 year ago

How about chilled soup shooters? Gazpacho, chilled cucumber....

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amysarah

amysarah is a trusted home cook.

added over 1 year ago

Cold soup shooters are a great idea, and easy to make ahead. Also, a favorite of mine - slivers of melon (or figs, peaches, mango, etc.) wrapped in a thin slice of prosciutto - you can secure it with a toothpick if you like.

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 1 year ago

Gingerroot's chevre devils: https://food52.com/recipes...
A variety of unusual pickles: https://food52.com/recipes... , https://food52.com/recipes... , https://food52.com/recipes... , https://food52.com/recipes...

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added over 1 year ago

I've been making the carrots and they are fantastic!

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added over 1 year ago

I might look for tapas inspiration--tomato-topped toasts, olives, grilled peppers, some sort of summer vegetable fritter. Goes great with a chilled glass of cava!

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added over 1 year ago

wow, i'm sitting here rather warm and just finished our appetizer. we have some spicy humus and short cucumber spears also with assorted crackers. it was a store bought humus i tried on a lark as the guy next to me at the store said it was really good. it is called muhammara and has walnuts and pommegranates and garlic and chili to spice it up. yummy, easy and cooling.

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added over 1 year ago

Hi SKK - Lapadia's Mediterranean Poppers are delicious and great appetizers for warmer weather. I generally double or triple the recipe to make at least 50. https://food52.com/recipes...

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added over 1 year ago

I agree with Nancy's suggestion to look to the cuisine of hot countries. I might suggestion going Greek -- you could put together a very nice platter with dips (taramasalata, hummus, tzatziki) and pita and then also include some great olives and cubed feta with some roasted or sun-dried tomatoes and roasted peppers.

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dinner at ten

dinner at ten is a trusted home cook.

added over 1 year ago

Sticks/slices of fruits and vegetables (my favorites for this: jicama, cucumber, pineapple, mango, and watermelon) sprinkled with ground chile, lime juice, and salt. This is a ubiquitous, delicious and refreshing street snack in Mexico. This is commonly done with a commercial mix (the only brand I've seen is called Tajín) that consists of ground chile, dried lime juice, and salt that is actually quite good, but you can do it yourself using chile, salt, and fresh lime juice also.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

One of my favorite street foods in Mexico. I still love having this around in the summer. Pedro, our favorite vendor used fresh like and salt and what he called chili powder. I wonder if he was referring to this spice mix you speak of? I'm going to look for it.

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added over 1 year ago

We would do a raw bar on the northeast coast
Pile o fish on ice
With the mentioned shooters! Yes!