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Old 11-20-2007, 11:44 AM   #31
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Quote:
Originally Posted by CharlieD View Post
I also need an appetizer. But please no dairy of sea food products. Some thing that has meat or vegies, or both, please.
Hey, Charlie. I've been thinking about this, and I realized that practically all the appetizers I make have seafood or dairy or both

But there are a couple of non-dairy dips I like to make, too: guacamole with tortilla chips and hummus with pita chips or this wonderful tomato-sourdough bread I get at a grocery-store bakery here. Another thing I've done is heat up Lil Smokies smoked sausages and serve with a variety of mustards. HTH.
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Old 11-20-2007, 11:59 AM   #32
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Quote:
Originally Posted by GotGarlic View Post
Hey, Charlie. I've been thinking about this, and I realized that practically all the appetizers I make have seafood or dairy or both

But there are a couple of non-dairy dips I like to make, too: guacamole with tortilla chips and hummus with pita chips or this wonderful tomato-sourdough bread I get at a grocery-store bakery here. Another thing I've done is heat up Lil Smokies smoked sausages and serve with a variety of mustards. HTH.
glad you mentioned lil' smokies!!

You can also make up a sauce with current jelly and mustard, put in a crock pot with the lil' smokies---very tasty!!!
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Old 11-20-2007, 01:10 PM   #33
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Originally Posted by CharlieD View Post
I also need an appetizer. But please no dairy of sea food products. Some thing that has meat or vegies, or both, please.
Charlie, here are a few suggestions:

Caponata (Eggplant dip w pine nuts) & crackers

Rumaki (chicken livers wrapped w bacon on a party pick w a water chestnut)

Stuffed mushrooms:

Fill w couscous, toasted pine nuts, red & green peppers & onions - (finely diced & sauteed) and added to the couscous.

Fill mushrooms w couscous & a slice of pepperoni.

Fill mushrooms w caponata (eggplant mixture) - or hummus

Fill mushrooms w stuffing mix - add in (or top w) cooked crumbled bacon

Pumpkin Dip (Have to look up my recipe, but it may include dairy)

Mini egg rolls w meat/veggie filling

Can you use a non dairy cheese substitute? Not sure how well it will melt though.

Another I like Carpaccio di zucchini:

"Carpaccio di Zucchini"

Maybe you could omit the cheese. Top the baguette, & slice into smaller (about 2") slices, put a halved cherry tomato (or pear tomato) on top & secure w party pick.

Still thinking.
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Old 11-20-2007, 02:45 PM   #34
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Honey Pear Bruschetta
Makes 50 Canapés

6 firm pears, small diced
1 clove garlic, minced
1 cup honey
2 - 3 cups sugar
2 sprigs rosemary or thyme , minced
2 teaspoons lemon zest
freshly ground pepper to taste
1 pound Brie cheese
1 baguette
1 cup toasted, chopped pecans



To make honey-pear preserves,

1. Combine pears, garlic, honey, 2 cups sugar, rosemary and lemon zest in a saucepan and cook over medium heat until the mixture becomes thick and syrupy. Adjust sugar and season to taste with freshly ground pepper.

2. Cool and reserve. Can be done in advance and frozen for up to one month.



To assemble canapé

1. Thinly slice baguette into 50 pieces. Toast in 350ºF oven until golden brown, about 15 minutes. Cool and reserve.

2. Remove side rind of the Brie, cut into slices 1/8 - 1/4" thick and cut slices into squares. Reserve.

3. Top each slice of bread with a piece of Brie


4. Just before serving, heat in 350ºF oven until warm, about 10 minutes.
Top with 1 - 1 1/2 teaspoons honey-pear preserves. Garnish with pecans.


My Notes:

Use sugar accordingly to how sweet the pears are, use all the honey and then taste as you go with the sugar

Use a Little thyme instead of the rosemary and taste as you go with that also.
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Old 11-21-2007, 09:00 AM   #35
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Due to a lack of burners and available prep area, I'll just be bringing some cold canapes this year, albeit some with hot premade ingredients.


-Corned Beef, Horseradish Mayonnaise, Pickled Umeboshi on Rye Crisp
(too bad I can't get corned duck like Wylie Dufresne, lol)

-Petit Napa Valley Sandwiches (D'artagnan goose liver pate, granny smith apple slice, brie, chopped fig on ciabatta)

-Trout Roe w/dab of creme fraiche and sprinkle of fresh dill on brioche

-Smoked trout and sauerkraut cooked in Cremant D'Alsace on crostini (heated)


I might also try to do some gravlax on little petit rosti. I suppose I can just heat them up in a toaster oven like I would the trout&kraut.
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Old 11-21-2007, 09:58 AM   #36
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I thought of something else -
Here are some ideas I've made for stuffing spring roll wrappers, but I'm sure you could come up with pretty much any combo:

Ricotta cheese, Salt & Pepper, Nutmeg, basil chiffonade, white tips from green onions (sliced)

Mozzarella, diced green chiles, finely shredded chicken

Chopped fresh cranberries (nuked for 2 min to soften), a bit of sugar, brie


Make these in advance, & make sure to wrap each type into a different shape so you can tell which is which. Cover & refrigerate them for a few hours.
I've deep fried them in a fry daddy, and they take only a few minutes per batch.

It's also nice to make a dipping sauce for each.
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Old 11-21-2007, 10:07 AM   #37
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Hi Jeekins
Sounds like fun, just dig in with your favorite flavors.
1. Puff pastry wrapped Queen Anne pitted [of course] olives.
2. Plumrose ham slices with egg salad and a pickle spear wrapped inside, then slice into 1" toothpick sized bites
3. cucumber slice with tuna salad dollop on top
4. bisquick cheese balls with chunk of your favorite cheese inside
5. cream cheese with pineapple stuffed celery slices
6. = parts cream cheese, rotel canned tomato/peppers, canned chili con carne, in crock pot, mixed together, tortilla chips for dipping into hot pot
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Old 11-21-2007, 11:19 AM   #38
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I'm going with Gaaaalic's Crab Dip and that boursin thing Uncle Bob mentioned with those fancy crackers in the black box. The only problem is my chafing dish is huge. I was going to serve it with croutons, should I put them in the dish as well? Maybe a seperate dish for the dip in the center?
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Old 11-21-2007, 01:31 PM   #39
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how about...

How about wheat thins spread with garlic herb cheese, then some ham (have Kroger to cut it on the number 5 thickness) topped with some gray poupon. I don't know how original that is, but I just now thought it up and am going do it myself for an thanksgiving appetizer!
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Old 11-22-2007, 08:39 AM   #40
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Quote:
Originally Posted by BrazenAmateur View Post
Due to a lack of burners and available prep area, I'll just be bringing some cold canapes this year, albeit some with hot premade ingredients.


-Corned Beef, Horseradish Mayonnaise, Pickled Umeboshi on Rye Crisp
(too bad I can't get corned duck like Wylie Dufresne, lol)

-Petit Napa Valley Sandwiches (D'artagnan goose liver pate, granny smith apple slice, brie, chopped fig on ciabatta)

-Trout Roe w/dab of creme fraiche and sprinkle of fresh dill on brioche

-Smoked trout and sauerkraut cooked in Cremant D'Alsace on crostini (heated)


I might also try to do some gravlax on little petit rosti. I suppose I can just heat them up in a toaster oven like I would the trout&kraut.
"JUST" be bringing some cold canapes????!!! Geez, Brazen, I don't know what some of the stuff IS, but I want to go where YOU'RE going!

Have a great one!

Lee
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