Our suggestions for Appetizers, Party Food and Small Bites, cook and no-cook!.
Serves : depends on your party size, 2 - 40
What you needWhen its too hot to cook and you're having company, you will want to review this list of No-cook appetizers!
NO COOK APPETIZERS
How toSo you will need to keep a stock of fresh fruits and veggies around, some frozen mini-meatballs, and some bruschetta crackers. Don't forget the toothpicks and skewers! Many of these can be frozen without injury. A nice thought on a hot day.
As in the photo below, you have scooped out melon balls, rice crisps with roasted red pepper, compound cream cheese (or yogurt), maybe even a bit of domestic caviar or herring to balance the sweets. Then all you need is a garnish, fresh mint or basil, and you're done.
But we have put together a bunch of recipes for you, so go on and have fun
Serves 8 - 12 (as an appetizer
What you need
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 cans tuna drained.
- 2 cups mayonnaise
- 2 hard cooked eggs chopped
- 1/2 cup sliced (not chopped) stuffed green olives
ROSEMARIE'S TUNA FISH MOLD
- Sprinkle gelatin onto cold water to soften.
- Place over low heat stirring constantly until dissolved.
- Combine all remaining ingredients with dissolved gelatin.
- Put entire mixture in an oiled fish mold then chill in refrigerator overnight or until set.
- When ready to serve, let sit at room temp. for about 1/2 hour, or dip the outside of the mold quickly into a bigger bowl of warm water, dry and un-mold onto a serving platter.
- Decorate fish mold with sliced stuffed olives to form eyes and scales, and pimiento strips for a mouth if you wish.
- Garnish with lemon slices and parsley, and serve as hors d’oeuvre with unpeeled cucumber slices or crackers.
- (I have to admit to taking home the leftovers and making a sandwich for breakfast the next day, with wedges of tomato or avocado. Its that good!
Serves 8 - 10
What you need3-4 large almost ripe pears
1/3 c. fresh lemon juice
1/3 c. pineapple juice
1/3 c. sparkling wine or prosecco
1 8-10 oz log goat cheese
Good Sea salt
Champagne Pears & Goat Cheese
How toMix lemon juice, pineapple juice and sparkling wine together.
Slice pears crossways, from the bottom to the top, and pop out any seeds from the middle slices. Put all the pear slices in the juice mixture, being sure each slice gets wet. The acidity in the marinade will prevent the pears from turning brown. Cover and refrigerate for at least an hour.
When ready to serve, pat each slice dry and spread about 1/2 tbsp. on each pear slice, garnish with a small piece of torn arugula and sprinkle with sea salt. (we used a beautiful black Hawaiian sea salt which contrasted beautifully with the colors).
If you have extra pear slices, serve them in bowl w/ dip! Its delicious.
What you needAs simple as marinating blocks of prepared mozzarella in a Mediterranean-inspired mixture of olive oil and seasonings, then top with tangy sun-dried tomatoes and fresh rosemary. Since it needs to marinate for at least 8 hours before serving, this appetizer is a great make-ahead choice.
Marinated Mozzarella & Sun-dried Tomatoes
Serves 6 - 10 as an appetizer
What you needTo make these addictive snacks, Jason Travi at Food & Wine tosses canned chickpeas with flour, coriander, and cumin, then fries them. We're going to spread them on a baking sheet and bake them instead - turning them into a healthy snack without losing any flavor!
1. In a large bowl, toss the chickpeas with the coriander and cumin. Add the oil & flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.
2. Place the chickpeas in one layer on a large flat cookie sheet (with sides) and bake until they are browned and crispy, about 10 - 20 minutes. Shake the pan occasionally to move them around so the crisp on all sides. Transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt. Let the chickpeas cool, then transfer them to a bowl and serve.
Serves 4 - 8
What you need
- 15 1/2 ounce(s) (can) pinto or black beans, drained and rinsed
- 11 ounce(s) (can) corn kernels, drained
- 2 medium tomatoes, seeded and diced
- 3 green onions, minced
- 1 large (or 2 small) avocado , diced
- 1 cup(s) chopped fresh cilantro
- 1/2 cup(s) prepared salsa
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad, or with chips for dipping.
Serves 8 - 10
What you need1 or 2 loaves french baguette
Fresh Tomato and Olive Topping, Shrimp Topping, Basil Pesto and White Bean Topping, or Dried Fig and Pistachio Topping: Recipes Below:
NO COOK: Varieties of Bruschetta
Serves 4 or more
What you needYes, Cucumber sandwiches! This recipe is going to have to start out with a little history lesson. You can skip directy to the recipe if you want, but apparently Tea Sandwiches go back a very long time, all they way to the 1100's. They are tasty, sweet, often prepared with onions, garlic, spicy mustard, pepper and hot sauce. They can stand on their own for Lunch or a Light Dinner, or you can mix them with some of the many other recipes below for tea sandwich combination at "High Tea." Since dinner was served much later than we serve it now, High Tea was very important. Now, we prefer to serve them cut in quarters, mixed with other delightful treats, and served on beautiful platters or stacked trays for Luncheon (or just lunch for us commoners). In fact, we'll just eat them anytime.
The composition of the sandwiches and the creativity in making them continues to flourish and in 1936, a recipe book was published that contains 1000 recipes for a sandwich. Tea Sandwich recipes are unlimited in flavors, savory or sweet, onions, garlic, spicy mustard, pepper or hot sauces. Although generally seen as a snack, these delicious and satisfying recipes would be wonderful as a main course, or acting as an appetizer to the entrance to dinner.
So, now to the Recipe for a basic Cucumber Sandwich:
1/2 cup packed fresh mint leaves
1 fresh jalapeno chile pepper, quartered and seeded, if desired
1 clove garlic, quartered
grated Parmesan cheese
4 slices whole wheat or white bread
2 tablespoons butter, softened
4 1-ounce slices provolone cheese
1/2 of a medium english (seedless) cucumber, thinly sliced (1 cup)
NO COOK: Cucumber Tea Sandwiches
3. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 4 sandwiches
Serves Makes 12 small sandwiches
What you need
3 tablespoons mayonnaise
NO COOK: Crab Avocado & Watercress Sandwiches
These are wonderful served with the Cucumber Sandwiches above.
Serves 4 - 20
What you need
A lovely assortment of sandwiches to be served at Luncheon or High Tea, alongside the Cucumber and Crab sandwiches above. Don't be shy, make lots of them!
EGG SALAD TEA SANDWICH
2 small slices white bread, ends trimmed
1 hard boiled egg
1.5 tablespoons mayonnaise
1 teaspoon chopped green onion or chives
1/8 teaspoon salt
3 twists of a black pepper mill\Chop the hard boiled egg into small dice. Using a fork, mix in the mayonnaise salt, pepper, and chives or green onion. If a smoother consistency is desired, press with back of fork while mixing. Spread egg mixture on slice of bread and top with the other slice. Make a diagonal cut across sandwich to make two triangle tea sandwiches.
SMOKED SALMON TEA SANDWICH
- 2 small slices bread, one white, one brown, ends trimmed
- 2 teaspoons unsalted butter, softened
- 1 tablespoon minced fresh dill
- 1 ounce softened cream cheese
- 2 ounces smoked salmon
- Spread one teaspoon of butter on one side of each slice of bread. Mix the dill into the cream cheese. Spread the cream cheese
CLASSIC CHICKEN SALAD TEA SANDWICHES
- 2 small slices brown bread, ends trimmed
- 1/2 cup diced cooked chicken
- 2 tablespoons mayonnaise
- 1 tablespoon chopped celery
- 1 tablespoon minced fresh tarragon
- salt and pepper to taste
- Mix together the diced chicken and mayonnaise. Stir in the chopped celery and tarragon. Add salt and pepper to taste. Spread chicken salad on one slice of bread, top with the other slice and gently press together. Make a vertical and horizontal cut across sandwich to make four small square tea sandwiches on the buttered sides of bread. Layer the salmon on the cream cheese on one slice of bread, and cover with other bread slice. Cut the sandwich on the diagonals to create four triangles
NO COOK: ASSORTED TEA SANDWICHES*
And a few more innovative tea sandwich delights, credit to Sandra Lee and The Food Network for these:
Guacamole Chicken Tea Sandwiches:
Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread.
Chive Cream Cheese and Cucumber Tea Sandwiches:
Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread.
Prosciutto Melon Tea Sandwiches:
Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
Tomato Tea Sandwiches
Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.
TURKEY TEA SANDWICHES
- 3/4 pound (12 ounces) cream cheese, room temperature
- 1/2 cup minced scallions (white and green parts)
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 loaf dense raisin-nut bread, unsliced
- 8 thin slices fresh or smoked turkey breast
- Fresh basil leaves
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
Serves makes 16 rounds
What you needIt has been a long day of sandwich recipe searching and posting and I was just about to stop after the Lobster Grilled Cheese, when I came across this little bitty. Onion Sandwiches. Now, I know that at least 1, and maybe more than 1, of my readers hates onions (you know who you are). But, these look too interesting to pass up.
James Beard refers to these cocktail sandwiches in his book Beard on Food in 1974. He said, "I can easily make a whole meal of onion sandwiches." These sandwiches were very popular when Beard’s catering company introduced them on the New York social scene in 1938. These wonderful treats are excellent with wine and will disappear in no time and people, even the none onion lovers, were a bit shocked at how good they were. Give them a try and you will see what I mean!
8 slices firm-textured white bread, cut into quarters
8 tablespoons unsalted butter, room temperature
1 large sweet onion , peeled and sliced into paper-thin slices*
Fleur de sel, coarse salt, or sea salt
2 tablespoons Mayonnaise (preferably homemade)
4 tablespoons of finely minced parsley
* Choose from Vidalia, Walla Walla, Maui, Imperial, Carzalia, or Texas Spring sweet onions.
Arrange the quartered bread slices next to one another on a flat work surface. Using a glass or an 1-inch round cookie cutter, cut out two (2) small rounds from each sandwich; discard trimmings.
Spread each bread circle with 1 tablespoon butter. Place a thin layer of sliced onions over the butter. Lightly season the onions with salt. This is a great place to use your Fleur de sel l .
Assemble the sandwiches with remaining bread slices, pressing lightly to make them adhere.
Spread some of the mayonnaise around the outside rim of each sandwich round. Roll the rim of each sandwich in the minced parsley to coat completely.
Serve immediately or cover and refrigerator for a few hours.
Makes 16 sandwich rounds.
Serves Makes about 2 cups spread
What you need
3 ounces smoked trout (not my choice), cod, Arctic char, or whitefish fillets, skinned, boned, and flaked (about 1/2 cup)
3 ounces smoked salmon or sturgeon, skinned, boned, and flaked (about 1/2 cup). Your local fishmonger can and should do the de-boning for you. [Or, splurge on jumbo lump crab or a lobster tail chopped finely (but not minced) instead.
1 8-ounce package cream cheese, softened***
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoonsnipped fresh flat-leaf parsley
1 tablespoonsnipped fresh dill or 1 teaspoon dried dillweed
1 tablespoonfinely chopped shallot
1/4 teaspoon coarsely ground black pepper
Dash kosher or sea salt (optional)
Fresh dill (optional)
Pita wedges, thinly sliced French bread and/or assorted vegetables and crackers
***For my family and friends with lactose intolerance, you do not have to miss this one. Just use plain greek yogurt in place of the cream cheese, in equal amounts.
NO COOK: Smoked Fish Spread (**with Lobster or Crab)
In a food processor bowl or blender container, add smoked fish pieces, cream cheese, lemon peel, and juice. Cover; blend or process until almost smooth.
Serves depends on how many guests you are serving
What you needSometimes, nothing can take the place of a warm or even hot appetizer, no matter what the weather. So enjoy these:
How toBe sure to do as much of the prep work in advance, so you are not heating your kitchen at the last minute. And don't forget to use your grill as an oven when you can!
Serves Makes about 12
What you need
"CRAB BALLS" Crabmeat Ball-Shaped Appetizers
How toPlace crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.
What you needThis warm, creamy, decadent bleu cheese dip is terrific with vegetables or chips. It also makes an upscale addition to a tray of Buffalo Wings!
16 ounces, cream cheese, softened
4 ounces bleu cheese, crumbled
3 green onions, dark and light parts, chopped
Creamy Baked Blue Cheese Dip
What you need
24 Chicken Wings (or about 3 lbs) separated into wings & drumettes, tips cut off
1/2 c. bottled salsa
2 tbsp plus 1/4 c. creamy peanut butter
1 tbsp lime juice
2 tbsp plus 3 tbsp soy sauce
2 tbsp ground ginger
1/4 c. sugar (or splenda)
1 tbsp minced garlic.
Thai Chicken Wings w/ Peanut Sauce
How toPreheat oven to 375 degrees.
Mix salsa, salsa, 2 tbs peanut butter, lime juice, 2 tsps lime juice, 2 tsps soy sauce and ginger.
Pour over chicken wings.
Place on baking sheet in oven (or on rack on baking sheet if possible) and bake at 375 for approximately 35 - 45 minutes, until wings are cooked through.**
Meanwhile, for Peanut Sauce, in a small saucepan, wisk together sugar/splenda, 1/4 c. peanut butter, remaining soy sauce, 3 tbsps water and the garlic. Cook over medium heat, stirring constantly for 5 minutes or so, until mixture is smooth. Mixture will thicken as it cools.
Drain excess fat off wings, put wings in bowl, and toss with peanut sauce.
**You can cook the wings in a slow cooker on high 2-3 hrs, or low 5 hrs. Then drain chicken, make sauce and return to slow cooker. We do not do this as we do not like our wings soft.
Serves 6 - 10
What you need
butter or margarine, melted3 tablespoons
What you need
* 4 slices bacon, halved crosswise
Jack Cheese & Smoky Chipotle Fondue
Serves 64 Meatballs
What you needYou can make this appetizer in a pot on the stove, or in a slow-cooker (it only takes a couple of hours) so they will stay warm until your guests arrive. It is as simple as it looks, and reminds me of the "sweedish" meatballs we used to make with the grape jelly! I know some of you remember those.
2 16 ouncepackagefrozen cooked plain meatballs, thawed (32 meatballs each
jellied cranberry sauce
1 cup barbecue sauce (your favorite)
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on high-heat setting for 2 to 2-1/2 hours. Serve meatballs on a large tray (or a few smaller trays) with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours. Makes 64 meatballs.
NOW FOR THE FUN PART: You can do almost anything you like to these meatballs, depending on your taste and your crowd:
- Cranberry-Chipotle Meatballs : If you like them spicy, add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
- Mexi-Meatballs :S ubstitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
- Equipment Variation: As noted above, You can use a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally
What you need
1 dozen large eggs
1/2 cup mayonnaise
1 tablespoon dijon mustard
Salt & pepper to taste
Peel the eggs and cut eggs in half length wise, reserve the whites of the eggs for filling. Place yolks into a mixing bowl. Use fork or back of spoon to make yolks smooth.
What you need
Now, all of you must know by now that I DON'T BAKE. But this recipe looks so delicious, light and airy, and I know my kids will love it. It seems fairly simple. One of you has to try it and let me know how it comes out!
1 Envelope Fleishmans Active Dry Yeast
1 1/4 c. warm water (100 degrees)
1 tbs sugar
1 tsp salt
1 tsp dried oregano
1 tbsp butter or margarine, melted
2 3/4 c. all purpose flour
1/2 c. finely chopped pepperoni
1/2 c. shredded provolone chese
Pepperoni Batter Bread
Preheat oven to 375 degrees F.
Dissolve yeast in warm water in a large mixer bowl. Let stand 5 minutes. Add sugar, salt, oregano, butter and 2 cups flour. Beat 2 minutes on medium speed with electric mixer.
STIR in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter. Spoon into greased 1-1/2 to 2-quart round casserole. Cover.
LET RISE in warm, draft-free area about 45 to 60 minutes or until doubled in size.
BAKE in preheated 375°F oven for 35 to 40 minutes or until done. Remove from casserole dish and cool on wire rack.
Serving Suggestion: Cut into cubes and serve with marinara sauce for dipping
**Recipe ACH Foods, Fleichman's Yeast
Photo below taken from recipe.com
What you needIngredients:
|2 lb.||boneless, skinless turkey breast|
|1 bun.||sage leaves, washed and dried, removed from stem|
|6 each||bacon strips, raw|
|1/2 c.||vinaigrette dressing (your choice)|
|6 each||toothpicks, soaked in water 4 hours minimum|
Turkey Wrapped Bacon
How toTrim the turkey breast, and cut it into six pieces as evenly as possible with the grain of the meat. Shape each piece of turkey into a round with the cut flat sides bottom and top. *Or, my preference is to get a nice boneless breast and cut it into about 1 1/2 inch cubes.
Press two sage leaves on the outside of each turkey piece and hold them in place by wrapping one strip of bacon around the outside of the turkey. (if you don't like sage, leave it out. If you don't have fresh sage, ground is fne.)
Repeat this step for each turkey cube. Secure each strip of bacon with a toothpick.
Dip the wrapped turkey mignons into the dressing, and cook in a pre-heated grill unit with indirect medium heat, adding wood chips if desired, for 15 to 20 minutes, turning after 5 minutes. You can also do this on the grill. In fact, I suggest it, as it will give you crispy bacon and tender turkey. The turkey will becomes golden brown and the bacon will brown lightly. Checking for doneness: a meat thermometer will register 160°F at the thickest part of each mignon
*this part adapted from Penn State College of Technology. * Photo credit to "a taste of home"
Now for the shooter part: TURKEY CARROT SOUP
2 tablespoons vegetable OIL
Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Serves 8 - 28
What you needWe're going to get into the realm of appetizer shooters here. For some of them you will cook the shooter base (soup or other lukewarm liquid), and leave the top raw. Some will be no cook entirely, like the veggie dip, and served cold. Others, will just involve shellfish, liquid (alcholic or not) and a martini glass, and others will involve an uncooked base, but a cooked top. The rest are served cold entirely. Regardless of the way you prepare them, they will all be impressive and irresistable. Try one at your next get-together, and see what your guests think!
APPETIZER SHOOTERS, Cook and No-Cook
How toThank you to Jay's Appetizers at
for the photo and some beautiful appetizer examples. For more, see below:
Serves 12 - 24
What you need
Although this one appears to be complicated, once you have all the ingredients chopped and pureed (only a small food processer or blender is necessary) all that’s left is to fill your cups! Bear in mind that all the party stores sell individual shot or shooter glasses that can be filled, eaten and thrown away for your next party. No mess, no cleanup!
Spinach Layer : 7 cups baby spinach, 2 garlic cloves, finely chopped, 1/ 4 cup olive oil and salt , to taste
Ricotta Layer : 2 cups ricotta cheese, 1/2 teaspoon grated lemon rind, 1 tablespoon olive oil, 1 pinch nutmeg, salt , to taste
Roasted Pepper Layer : 2 Yellow Peppers
Sun-Dried Tomato Layer : 1/2 cup store bought sun-dried tomato pesto
Garnish : 1/4 cup chopped black olives or 1/4 cup fresh basil(to garnish) and a breadstick (the skinny ones work well)
Individual Layered Dips
In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
Garnish each glass with either chopped olives or fresh basil and serve with breadsticks
What you need
Now this is a simple and easy recipe to make for a crowd on a warm summer day. Remember to buy the shrimp peeled, deveined and cooked. Then all that's left is the salsa!
- 12 store-bought cooked shrimp
- Juice of 2 limes, divided
- 1 jar good quality tomatillo salsa
- 1/4 cup cilantro leaves, finely chopped
- 1/4 cup parsley leaves, finely chopped
- Salt and freshly ground black pepper
- 12 shot glasses
Shrimp and Tomatillo Appetizers
How toIn a medium mixing bowl, toss shrimp and juice of 1 lime together.
In another mixing bowl combine the tomatillo salsa with cilantro, parsley, lime juice, salt and freshly ground black pepper.
Fill the shot glasses with the tomatillo salsa mixture and stick one shrimp in or off the side of each shot glass.
Keep in mind that if you think your guests aren't up to a kicked up tomatillo salsa (though I can't imagine why not), you can make this dish with a store bought bruschetta, kicked up with the lime, cilantro, etc....
What you need
Tomato soup and grilled cheese brings us back to childhood when we'd come inside from playing out in the snow and mom would warm us up with some hearty tomato soup and a perfectly grilled cheese sandwich. Give this cl
assic pairing a sophisticated make over to transform it into an elegant, yet familiar appetizer.
All you need to give it that grown-up look? Some shot glasses and embellished toothpicks. Get those clear plastic ones they sell at Party City!
32 ounces of Campell's Chicken Broth
1 --28 ounce can of crushed tomatoes--Italian style
1 cup cream or half and half
kosher salt and fresh ground pepper
chopped fresh basil
freshly grated parmesan cheese
2 slices of sourdough bread
2 tablespoons of softened butter
2 slices of sharp cheddar cheese
Grilled Cheese & Tomato Soup Shooters
Combine the broth and crushed tomatoes in a large pan over medium heat. Bring to a boil and then stir in the cream and reduce heat to low. Season to taste with salt and pepper. Simmer for about 10 minutes, stirring occasionally. Let cool a bit and Puree the soup with an immersion blender.
Meanwhile, prepare the croutons: Layer the cheese between the 2 slices of sourdough bread. Butter the top and bottom of the bread and grill each side until golden. Set aside.
Pour the soup into a large pitcher to make it easier to fill the shot glasses. Fill each shot glass half to 3/4''s full, garnish with chopped basil and Parmesan cheese.
Cut the grilled cheese sandwich into about 3/4 inch cubes. Pierce each cube with a decorative toothpick and lay across the top of the shot glass.
Serve and enjoy!
What you need
I know, just because these are my favorite doesn't mean they are everybody's. But they're certainly worth a try. You can make these non-alcoholic without affecting the taste - just leave out the vodka.
Bloody Mary Mix
Old Bay seasoning
- 2 dozen small to medium fresh oysters in the shell, shucked (oryou can by them shucked at your local fish market.
- Combine first 5 ingredients in a large pitcher. Place 1 oyster in a cordial or shot glass. Top with Bloody Mary mixture.
Serves 8-16 depending on the size of your crabcakes
What you needIngredients:
1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying
Authentic Maryland Crabcakes w/ not so authentic pina colada shooters
How toMix all the wet ingredients from egg through cayenne pepper in a separate bowl, to be sure the egg is well incorporated in the mixture.
Add the crab meat, fresh jumbo lump with claw meat is the best. Pick through to make sure there are no bones or cartilage. Form into egg shapes about 1 1/2 inches long.
Crumble saltines crackers until fine crumbs, then roll each crab cake in the saltines.
Bring butter to a light simmer and fry crabcakes on all sides, about 4 - 5 minutes. Add oil if your butter begins to brown.
PINA COLAD CREAM INGREDIENTS:
1 scoop of vanilla ice cream
SPLASH OF: (add more or less to your taste)
Bacardi white rum (make this virgin by leaving out the rum)
Sweetened cream of coconut (Coco Lopez - * excellent brand)
Add one scoop of ice cream in a bowl.
Mix ice cream until melted to a cream consistency.
Add pineapple juice, Coco Lopez and rum. Stir.
Taste and adjust the ratio of ingredients to your liking
Now: The trick is to pierce the crabcake just right through the middle and suspend it over the pina colada, so your guestes can either dunk and eat, or eat and drink. You are going to have a blast with this one
*photo below from Vinoco Wine & Tapas Bar. This recipe is not theirs but I tried to recreate the special taste they had there. I'm not sure I came close, but I'd bet it tastes good anyway!
What you need
Soup shooters are one of the most popular appetizers to serve at formal events and cocktail parties, simply for the beautiful presentation and easy serve! Why not serve them at your next Barbeque. For a creamy, savory and unique shooter, try these delicious butternut squash shooters with homemade grilled brie croutons. The creaminess of the soup with the crunchy exterior of the grilled cheese make for a truly remarkable taste. Serve luke warm. (or use one of the chilled soups above like Gazpacho or Chilled Avocado & Cucumber.
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 russet potatoes, cubed and peeled
- 1 medium carrot, finely chopped
- 10 ounces frozen butternut squash, defrosted
- 1 (32-ounce) container chicken stock
- 1/4 teaspoon salt and pepper
- 2 pieces whole wheat bread
- 1 tablespoon butter
- 4 ounces brie
Butternut Squash Soup/Grilled Cheese Shooters
- Melt two tablespoons of butter in a pot. Add celery, onion, potatoes, carrot and frozen squash, cooking until browned and soft, about six minutes.
- Pour the chicken stock in pot to completely cover vegetables. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes.
- Transfer the soup to a blender and puree.
- While soup is cooling, butter the bread with remaining one tablespoon of butter. Add brie to one slice and then place butter side down into a pan. Carefully place other slice of bread on top. Grill until cheese is melty and bread is browned, about three minutes.
- Pour soup into 2-ounce vodka shooters. Cut the grilled cheese into small cubes and place over the shooters with a large toothpick.
Serves 12 - 24
What you need
I find that these are one of the most popular dishes for the diet conscious, and are the first to disappear: before all the rest of the heavier appetizers! If you want to keep it light and tasty, use a yogurt, cucumber and dill dip, or a light honey mustard or ranch. If you're going all the way, go with regular ranch. Don't use blue cheese - the chunks get in the way!
Red peppers, sliced lengthwise
Blanched Asparagus Tips
Maybe a sliced endive leaf
(use your imagination here, just about anything will work if it fits!)
Crudites (Veggie & Dip) “Shooters”
How toIf you are into finding new uses for rarely used serving pieces and glassware, use your shot glasses to serve individual servings of crudites. But I would go to Party City and pick up a bunch of disposable shooters or shot glasses. So, I'm not eco-friendly. But the clean-up is easy. To make these cute shooters: Place a few tablespoons of creamy dip in the bottom of a shot glass; next add a few cut veggies, such as baby carrots, red pepper slices and blanched asparagus tips. Prepare these up to 4 hours in advance and refrigerate until ready to serve.
Fire Roasted Crab Shooter
How to1. In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
2. Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.
What you needFor this particular appetizer, low sitting martini glasses make dramatic containers for spicy crabmeat and bell pepper "shooters", which do not contain any alcohol.
Crabmeat Shooters Quintana
How toIn a large pitcher or bowl, combine all ingredients except crab and cucumber. Cover and refrigerate until ready to serve. To serve, place chunks of crabmeat in small cocktail or juice glasses. Top with tomato mixture and garnish with cucumber, if desired.
Read more: http://www.oprah.com/food/Crabmeat-Shooters-Quintana#ixzz1yeqQX1IE
What you needSimilar to the carrot soup recipes in the Soups section, however these have a very special litle touch, making them "appetizer special."
- 2 cups chopped carrots
- 2 onions, chopped
- 2 tablespoons olive oil
- 2 teaspoons Chinese five spice powder
- Salt & pepper
- 3 cups reduced sodium vegetable broth
- 1 cup low-fat milk
- 12 ounces lump crab (fpr this recipe, don't skimp, get the best jumbo lump crab you can find and be sure to pick through it gently to remove any bones or cartilage.
- Arugula leaves for garnish
Roasted Carrot & Crab Bisque Shooters
- Preheat oven to 400 degrees F. Put carrots, onions, olive oil and spice powder in roasting pan. Roast for 30 minutes, stirring occasionally.
- In a large pot, add carrot mixture, broth and milk. Bring to a boil then simmer for 10 minutes.
- Puree soup in blender in batches.
- To assemble shooters, pour 3 tablespoons in a shot glass. Top with a spoonful of crab meat. Add a few arugula leaves to the glass.