🔕 🔔
Loading…

My Basket ()

All questions

Vegetale hors d'oeuvres

Hosting a cocktail party and I am light on veggie dishes. Anyone have suggestions about vegetable hors d'oeuvres that could preferably be made ahead? Cold is my preference since both ovens will be in overdrive during the party.

asked by Tony S almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 1309 views
C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added almost 6 years ago

Look at the entries for the current contest:
http://www.food52.com/contests...
lots of great ideas!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 6 years ago

Rice Stuffed grape leaves. (Dolmas) are good and can be made the night before.
http://www.marthastewart...
Omit the chicken broth and sub veggie stock.
You could also sub blanched cabbage leaves for the grape leaves.

Another one is simple lightly blanched whole green bean. (frozen small ones with the 'fancy tips' are probably better this time of year). You just want them lightly cooked and still crunchy as a finger food.
Warm a pan of olive oil with garlic and rosemary until the oil is seasoned. Remove the herbs and toss in the green beans with some sun dried tomatoes packed in oil chopped up.
Serve at room temp, toss with bread crumbs and parmigiana cheese before serving. Season with salt and pepper. Adjust salt depending on the saltiness of the cheese if using cheese.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 6 years ago

This mandarin orange brown rice salad is great and seasonal for the holidays. http://kitchenbelle.com...
It's better the next day.
Use that to spoon into endive for a finger food.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 6 years ago

A nice olive tapenade works for me. Make from scratch or buy a jar. Add some chopped sun dried tomato and a splash of balsamic for a different (and better) taste. Serve on crackers or crostini.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Wholefoods user icon
added almost 6 years ago

I have this dish in mind. I am not sure what type of food you are planning on to cook for main course. But , I have this Indian dish to suggest. http://nyc.wholefoodsmarketcooking...

You can make these in separate bowls also or on soup spoons. So , everyone can grab one and have it. The best part is it is served cold.

Spicy potatoes is also a good dish. Boil some potatoes , on a firm side. Add the dry spices like red chili powder, cumin-corriander powder, dry mango powder, garam masala , chaat masala. Take oil in a pan, add some asafoetida, cumin seeds, green chilies , curry leaves. Saute the potatoes , add salt, turmeric powder. Mix well and if u like caramelized potatoes cook it even little longer. Add lemon juice and cilantro. Arrange it on a platter with toothpicks or skewers.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added almost 6 years ago

Those little phyllo dough shells can be pre-baked (or make your own) and fill 1/2 of the shells with a roasted corn relish (corn, red bell pepper, cilantro, celery salt and lime zest) and fill the other half with a guacamole

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.