Living room hors d'oeuvres without cheese
Posted 18 June 2012 - 07:00 PM
What's in your whiz bag that fits this bill?
Posted 18 June 2012 - 07:19 PM
I'm a big fan of mushrooms cooked with sherry and pimenton.
Tiny 1 bite crostini topped with all sorts of things.
Posted 18 June 2012 - 08:17 PM
Skin cherry tomatoes (slit the bottom, 10 seconds in boiling water then plunge into ice water) - two per person is about right. Cut balls of watermelon about the same size as the tomatoes. Assemble one tomato and one melon ball on a toothpick, separated by a small leaf of fresh basil. Drizzle basil oil over the top and a sprinkle of salt and pepper. If your melon baller is like mine you'll have a flat side on the melon balls, so they stand up nicely on a plate.
Let the guests guess what they are, and encourage them to try and get the whole thing in their mouths rather than pulling the individual bits off.
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Posted 18 June 2012 - 09:55 PM
Posted 19 June 2012 - 05:17 AM
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Posted 19 June 2012 - 07:42 AM
Many, however, still involve something moist on top of a base, which is what I am trying to avoid. I am looking for something fumble-proof. No, my guests aren't clutzes, but I try to fail-safe anything I serve away from table. Also, dinners are very substantial so I avoid anything more than a blotter to keep guests from getting too tipsy beforehand.
Katie, the cheese course is a plateau of cheeses with some kind of fruit accompaniment (cherry or fig compote, nectarine slices, fresh grapes or figs) and crusty bread.
Since including the cheese course, I have just served nuts or olive oil crackers or some other (boring) simple "grab a handful" bite. Returning guests know not of overload beforehand.
Posted 19 June 2012 - 01:18 PM
Other nibble I like is a bit more last minute prep but tasty. Take medium size fresh sage leaves and put a piece of oil-preserved anchovy on half of the leaves (fit the anchovy to the leaf size and i usually mash it down a bit with a fork). Then put another leaf on top of the anchovy (a sandwich). Then dip in beaten egg and then in (preferably) self-rising or 'instant' flour. Then fry them in a little bit of olive oil, til crispy (turn over once). Serve warm - great with Sherry in particular but would be good with Champagne or other sparker too.
Posted 19 June 2012 - 01:52 PM
The list of foods that aren't crumbly and aren't messy when dropped is a short one indeed. Cubes of bread, maybe?
Many, however, still involve something moist on top of a base, which is what I am trying to avoid. I am looking for something fumble-proof.
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