"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-22-2011, 04:36 PM   #1
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Dinner of appetizers

I've invited a couple in for next Sunday nite, and told them I'm making enough appetizers/Hor's dueves(sp) to make it a dinner. Therefore, my questions that need answers.....rather than sit around the coffee table as we do with drinks, etc. before dinner, we shall sit around the dining table...does that sound okay?. I'm going to serve: mock chopped liver, slices of pizza, cheeses and crackers, rattattoule(sp)with mini pita breads,,parmesan chicken wing drummettes,....Lots of wines, both red/white/rose and an apple tart and coffee. Does that sound like enough?...remember, it's all sort of finger type foods....the chopped liver will be on little toasts....oh yes, I think I shall also make some hummus.Also I think a couple of different kinds of breads.
Do you think this is enough?....too much?....thanks in advance for your comments

ella/TO is offline   Reply With Quote
Old 08-22-2011, 05:42 PM   #2
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Sounds like a lot for 4 people. You may need some help eating it all. For a small fee I could offer my services :)
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 08-22-2011, 06:05 PM   #3
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
That sounds great!! It does seem like a lot for four people but depending on the quantities you are cooking it might not be. Is this like an evening-long get together?
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 08-22-2011, 06:10 PM   #4
Senior Cook
 
SherryDAmore's Avatar
 
Join Date: Jul 2011
Location: Northeast
Posts: 275
Well, actually, it sounds a little carb heavy. Maybe some stuffed cherry tomatoes or stuffed mushrooms, or proscuitto wrapped asparagus. A little color, for sure. Think of how this will all look on the table....
__________________
The more you live, the less you die" - Janis Joplin
SherryDAmore is offline   Reply With Quote
Old 08-22-2011, 06:41 PM   #5
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
Quote:
Originally Posted by 4meandthem View Post
Sounds like a lot for 4 people. You may need some help eating it all. For a small fee I could offer my services :)


yes, they will definitely be needing some additional help to tackle all those hors d'oeuvres. in the spirit of dc fellowship, not only will i apply myself to the task at hand, i will also waive the customary fee for my services....
vitauta is offline   Reply With Quote
Old 08-22-2011, 07:22 PM   #6
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
I don't think it's too much at all - And if for some reason it is, it's always better to have too much than too little.

I agree with SherryDAmore - Some stuffed mushrooms, stuffed cherry tomatoes, or another vegetable appetizer would be good.

I have a great recipe for Spinach-Stuffed Mushrooms (also has parmesan, etc. in the filling).
I also have a great recipe for Blue Cheese Broiled Tomatoes.
Will post the links if you're interested.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 08-22-2011, 10:50 PM   #7
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,518
Quote:
Originally Posted by merstar View Post
I don't think it's too much at all - And if for some reason it is, it's always better to have too much than too little.

I agree with SherryDAmore - Some stuffed mushrooms, stuffed cherry tomatoes, or another vegetable appetizer would be good.

I have a great recipe for Spinach-Stuffed Mushrooms (also has parmesan, etc. in the filling).
I also have a great recipe for Blue Cheese Broiled Tomatoes.
Will post the links if you're interested.
PLEASE post the links. They sound wonderful.
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is online now   Reply With Quote
Old 08-23-2011, 09:43 AM   #8
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
I've posted an answer twice and nothing is coming on up there...however, last time....thanks everyone for you input. I agree, too much is better than too little....but too much can be replaced....teehee....so I shall leave off some things and use stuffed tomatoes and stuffed mushrooms instead. Good idea!!! Thanks.....now let's see if this come on.
ella/TO is offline   Reply With Quote
Old 08-26-2011, 01:10 PM   #9
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
I love the idea! We occasionally eat this way for a meal.

I usually distinguish hors d'oeuvres from appetizers. I think of an appetizer as a "starter" to the meal that goes with the theme and is eaten with utensils. Hors d'oeuvres, I think as more two/three-bite composed foods that you can eat with your fingers. You probably don't want to mix the two... either have food to be eaten with the fingers, or foods that will be eaten with utensils. Just a thought. Although, you will be sitting at a table where juggling plate and drink will not be an issue, you don't want them to have to either be cutting or forking food on their laps or having to decide how/where to place their utensils when they are eating the foods that should be eaten with fingers (chicken wings, pizza). I'm also not a big fan of food that requires a lot of napkins unless seated. I would just make them all utensil-friendly foods where they can have the plate on a table or have them finger-friendly foods where they can have the plate on their laps/rested on a coffee table.

I think it's a great idea, but the execution may need some more thought. Have fun!!!
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 08-26-2011, 01:14 PM   #10
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by msmofet View Post
PLEASE post the links. They sound wonderful.
Here ya go:

SPINACH STUFFED MUSHROOMS
Olive Oyl's Treat For Popeye Spinach Stuffed Mushrooms) Recipe - Food.com - 11644

BLUE CHEESE BROILED TOMATOES (I bake them for a few minutes first, then broil):
Blue Cheese Broiled Tomatoes Recipe - Food.com - 43913
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 08-26-2011, 01:38 PM   #11
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,518
Quote:
Originally Posted by merstar View Post
Here ya go:

SPINACH STUFFED MUSHROOMS
Olive Oyl's Treat For Popeye Spinach Stuffed Mushrooms) Recipe - Food.com - 11644

BLUE CHEESE BROILED TOMATOES (I bake them for a few minutes first, then broil):
Blue Cheese Broiled Tomatoes Recipe - Food.com - 43913
Thank you merstar. They look good. One thing with the mushrooms - in the pic it looks like a piece of cheddar is over the top but none is listed in the ingredients or directions.
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is online now   Reply With Quote
Old 08-26-2011, 02:38 PM   #12
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
velochick, thanks...great advice.....appreciated....
ella/TO is offline   Reply With Quote
Old 08-27-2011, 01:54 AM   #13
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
I often serve a variety of mini bread rolls with fillings for everyone to build their own sandwiches. Sliced cold cuts, sliced cheeses, baby leaf lettuces or salad greens, sliced cucumber, sliced tomato, pate's , sausages, preserves, mustards and whatever condiments.
Then serve brownies, mini pancakes, fruit skewers etc for dessert.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-28-2011, 07:39 AM   #14
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Quote:
Originally Posted by ella/TO View Post
velochick, thanks...great advice.....appreciated....

You're welcome! No problem.

Hope all goes well!
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 08-28-2011, 10:53 AM   #15
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
no plates on laps....we'll be sitting at the dining table.....won't need any knives, just some salad forks ....in case....Thanks
ella/TO is offline   Reply With Quote
Old 08-28-2011, 11:38 AM   #16
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
Quote:
Originally Posted by ella/TO View Post
no plates on laps....we'll be sitting at the dining table.....won't need any knives, just some salad forks ....in case....Thanks
Sitting at the table is a great idea ella! Besides, it sure saves the carpet under the coffee table. If you have a large Lazy Susan it sure would be a help!
You sound like a lovely hostess!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-28-2011, 02:04 PM   #17
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Kayelle, thankyou for the very nice words!!!....I love having company, and preparing.....BUT.......at my stage in life I need a maid to clean/clear up after me....LOL.....Mike tries to help, but, it just seems to make more work for me telling him do this, do that....teehee....anyway....I'll have to record what I finally made and served and tell everyone....
ella/TO is offline   Reply With Quote
Old 08-28-2011, 02:17 PM   #18
Senior Cook
 
Join Date: Oct 2010
Posts: 277
Doesn't sound like too much to me. This sounds better than having a three course meal which can be time consuming. At least you get to enjoy your guests company and be a host which i'm sure they'll appreciate.
Fabiabi is offline   Reply With Quote
Old 08-28-2011, 02:26 PM   #19
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
thankyou Fabiabi....I couldn't agree with you more!
ella/TO is offline   Reply With Quote
Reply

Tags
appetizers, dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.