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Need inspiration for hor'oeurves for small dinner party.

Hor d'oeurves

asked by Food odyssea over 1 year ago

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14 answers 1154 views
Nancy
Nancy

Nancy is a trusted home cook.

added over 1 year ago

1) take one of your favorite mains & make mini versions
2) pick a seasonal fruit or veg and use it in several hors d'oeuvre
3) feature important food products of your locality or of a foreign country whose food you like

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SMSF
SMSF

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added over 1 year ago

What is the rest of your menu? That will help us come up with suggestions to complement whatever else you're serving.

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Food odyssea
added over 1 year ago

Chicken and Sausage Ragu with pasta. Its and old Bon Appetite recipe. I live in Florida so no need for any more bone warming ideas. ☀️

Nancy
Nancy

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added over 1 year ago

So as you're in Florida, anything by Chef Allen Susser, esp his black bean hummus or anything of his with mangos.

PieceOfLayerCake
PieceOfLayerCake

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added over 1 year ago

I'm a big crostini/canapé guy. Get some good moderately crusty bread (baguette isn't my first choice since it can be a little too chewy) or puff pastry (frozen, homemade or even rough-puff) and bake em up nice and crispy. Then top them with whatever your heart desires:
- jewel tomato caprese
- homemade ricotta with cracked pepper and olive oil
- wild mushroom duxelle and goat cheese
- prosciutto, lightly dressed arugula and shaved parm
- white bean hummus and pine nuts
- pea puree with mint and pecorino
- summer corn succotash with chile, chive and bacon (or without)
- spicy eggplant caponata
- balsamic caramelized onion, apricot preserves and gruyere
- olive tapenade and feta
- traditional pear, stilton, honey and walnut
- roasted, spiced winter squash with crispy pancetta
- avocado, sundried tomato and picked onion
- balsamic-rosemary roasted grapes and pearl onions

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Michele
added over 1 year ago

I really love these suggestions.....we are big cheese, cracker and olive people before dinner every night.....going to add these and work through them. Thank you!!

creamtea
creamtea

Lisanne is a trusted home cook.

added over 1 year ago

These are lovely ideas.

PieceOfLayerCake
PieceOfLayerCake

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added over 1 year ago

I always find that people are really impressed by a crudité platter that you've put together yourself with quality, seasonal vegetables. Then serving that with a homemade, flavorful, bright dip.

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SMSF
SMSF

SMSF is a trusted home cook.

added over 1 year ago

PLOC, your answer inspires me to suggest bagna cauda with crudites as a great complement to the ragu entree. Yum!

caninechef
added over 1 year ago

Based on the main course a veggie centric opening sounds perfect.

aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 1 year ago

I am in Florida right now too and just bought some seriously beautiful Fennel at the farm stand - what about shaved Fennel and citrus atop crostini?
The grapefruits are nice right now too - a light citrus salad with toasted pistachios, green olives and sweet onion? (I just read that to my Mom and now apparently I am making it tomorrow :-)
Plant City strawberries and star fruit are in as well which begs for fruit and cheese ....

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Exbruxelles
added over 1 year ago

Fennel is perfect for bagna cauda

Sam1148
Sam1148

Sam is a trusted home cook.

added over 1 year ago

I'm a big fan of loading up a cutting board or wooden pizza peel with cheeses, meats,candied walnuts, olives, little rye breads, a pate and crackers and mustard.

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Piper Nigrum (GamzE)
added over 1 year ago

Try some Turkish Mezes. They are easy to make and do feed a crowd. If you wish you can serve them as a spread on bread like canepes.

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