I like hors d'oeuvres (appetizers).  I like to make them.  I like to invent them.  And I like to eat them.

What are your personal favorites?

Do you have a "signature" appetizers your friends always request you bring to the party?

Here is one of my favs - Rumaki



Recipe (from GreatPartyRecipes.com)

12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

The Rumaki Recipe begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.

Broil: Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes.

Serve to Devlyn

Serve to Devlyn. You forgot to write that at the bottom of your post! Hugs, Devlyn

Corrected!!!

Most people like spicy hot "Buffalo Wings" - but here's an easy variation

Sweet Hot Mustard Chicken Wings


Ingredients

    * 2 pounds chicken wings, separated at joints, tips discarded
    * salt to taste
    * 2 tablespoons Dijon mustard
    * 2 tablespoons prepared yellow mustard
    * 3 tablespoons honey
    * 2 teaspoons cider vinegar
    * salt and ground black pepper to taste
    * 1 teaspoon hot pepper sauce

Directions

   1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
   2. Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
   3. Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
   4. Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

See link for video

You must have hit every branch when you fell out of the forgetful tree! Transfer to a plate to serve...to Devlyn!

I wouldn't say that I have a favorite, since I really like to build my menus in a way that they flow so it tends to be what makes the most sense. It also depends on wether I'm cooking for friends or for clients, since friends tend to get a lot more of my experiments But, for a passed hors d'oeuvre, one that I have found that has been very successful for me with both clients and friends alike was a Sun-dried Tomato Profiterole filled with a Southwest Chicken Salad.

I put my recipe below, it honestly looks like a lot more work then it actually is, and even making the profiteroles isn't horrible. The recipe itself will yield somewhere around 30 pieces, all depending on the size of the profiteroles you make of course.

Chicken Salad
2 ea      Chicken Legs, cooked, small dice
1 ea      Lime, segments only, small dice
1 tsp    Jalapeño, minced
1 oz      Shallots, minced
1/2 oz   Red Pepper, roasted, small dice
1 ea      Garlic clove, minced
2 Tbsp   Cilantro, chopped
2 tsp           Chives, chopped
As Needed   Salt and Black Pepper

1.) Combine all in a mixing bowl. Season with salt and pepper to your taste. Cover and refrigerate for 2 hours to marinate
Note - Feel free to cook the chicken however you like. I tend to use the chicken that I take out after making stock though and shred it rather than dicing it to vary the look of things a little bit.

Profiteroles
6 fl oz   Water
3 oz      Butter
3 1/2 oz   All-Purpose Flour
3 ea      Eggs
1 oz      Sun-dried Tomato, minced
1 tsp           Oregano, stemmed and chopped
As Needed   Salt

1.) Combine the water, butter, and salt and bring to a boil
2.) Ad the flour all at once and stir in well, cook over medium heat just until it forms a mass and comes away from the sides of the pot.
3.) Transfer to a mixer and mix on medium speed for about a minute; add the eggs one at a time and mix well after each addition. Mix in the tomato and oregano with the last egg
4.) Transfer the dough to a pastry bag and pipe the dough onto a parchment lined sheet tray. Really any shape works here, but I find that for a passed hors d'oeuvre, little balls about 1" in diameter work best.
5.) Bake at 400 degrees Fahrenheit until golden brown, and then reduce the temperature of the oven to 325 to cook through, about 12-15 minutes.
6.) Allow the puffs to cool and then, with a sharp knife, split them in half and fill with the chicken salad.

Sorry I don't have a photo to attach of these

Oh, and I don't want to forget, serve to Devlyn

Quote from: Devlyn Marie on May 03, 2012, 07:31:24 AM
You must have hit every branch when you fell out of the forgetful tree! Transfer to a plate to serve...to Devlyn!

Plate?!?

Wings are finger food.

All you need is a napkin, if you don't have a long sleeve shirt.

@ Alexis, nicely done! @ JamieD, your recipe said plate, I can skip it though! Hugs, Devlyn

Sun dried tomato and goat cheese profiterole with herb drizzle
(Best I could do)

The spicy chicken salad stuffing sounds delicious.

Jalapeno Poppers
(Beware! Hot  )



Ingredients

    * 1 (8 ounce) package cream cheese, softened
    * 1 (8 ounce) package shredded sharp Cheddar cheese
    * 1/4 cup mayonnaise
    * 15 fresh jalapeno peppers, halved lengthwise and seeded
    * 2 eggs, beaten
    * 1/2 tablespoon milk
    * 1 1/2 cups crushed corn flake cereal

Directions

   1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
   2. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
   3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
   4. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
   5. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned

Options

You can substitute other peppers, both milder and hotter.  Pablanos, for instance, can be roasted ahead of time for a smokey taste.

Replace mayonnaise with Mexican crema fresca or sour cream.

Replace cornflake cereal with cornmeal or breadcrumbs.

This recipe modified after AllRecipes.com

Quote from: Jamie D on May 04, 2012, 08:15:29 PM
Jalapeno Poppers

Ay, pero me encanta chiles rellenos

Quote from: Jamie D on May 03, 2012, 09:23:11 PM
Sun dried tomato and goat cheese profiterole with herb drizzle
(Best I could do)

Did you just make those?!?! They look great!

In honor of Cinco de Mayo...
this is probably one of the most requested things that I've done from my friends, which makes me sad since I've done some really crazy things. The adage is true though, simplicity is complexity resolved. That and everything's better with bacon.

Bacon Guacamole
6 ea       Bacon Strips, preferably smoked
3 ea       Ripe Haas Avocados
1/2 ea    White Onion, small dice
3 ea       Canned Chiles en Adobo, seeded, stemmed, and removed from the canning sauce; finely chopped
1 ea       Beefsteak Tomato, cored and small dice
1/2 bu   Cilantro, coarsely chopped
2 Tbsp   Lime Juice, freshly squeezed
Salt to taste

1.) Cook the bacon over medium heat until rendered (brown & crispy). Remove from pan, drain, and coarsely chop, crumble, whatever 
2.) Seed the avocados and scoop the flesh into a large mixing bowl. Use a fork to mash the avocado into a coarse puree
3.) Rinse the cut onion under cold running water and shake off the excess water. Transfer to bowl along with the tomatoes, cilantro, lime juice, 2/3 of the bacon crumble, and the chiles. Stir and taste, adjusting the seasoning with salt.
4.) Garnish the top with remaining bacon (and some cilantro if you wish) and serve immediately. If you want to hold it for a bit cover with plastic wrap directly on the surface to prevent the enzymatic browning and refrigerate until ready to serve.

Stupid question, (just for a change)

I go to a party, obviously looking gorgeous, I'm given a glass of something, I have my handbag, damn I hope it isn't a clutch, but if I'm at a formal or a wedding it probably will be. I'm given a plate and then food arrives. Everyone is standing and talking I have two hands. How do you deal with everything? Some woman seem to deal with it, I try to watch but never find out how they cope. I often feel a complete fool and usually end up saying "not for me" to the food or to the drink depending which I get offered second. How do we do stuff like that? It's even worse if you have to use a fork or a serviette.

Cindy

Quote from: Alexis on May 05, 2012, 07:37:24 AM
In honor of Cinco de Mayo...
this is probably one of the most requested things that I've done from my friends, which makes me sad since I've done some really crazy things. The adage is true though, simplicity is complexity resolved. That and everything's better with bacon.

Bacon Guacamole
6 ea       Bacon Strips, preferably smoked
3 ea       Ripe Haas Avocados
1/2 ea    White Onion, small dice
3 ea       Canned Chiles en Adobo, seeded, stemmed, and removed from the canning sauce; finely chopped
1 ea       Beefsteak Tomato, cored and small dice
1/2 bu   Cilantro, coarsely chopped
2 Tbsp   Lime Juice, freshly squeezed
Salt to taste

1.) Cook the bacon over medium heat until rendered (brown & crispy). Remove from pan, drain, and coarsely chop, crumble, whatever 
2.) Seed the avocados and scoop the flesh into a large mixing bowl. Use a fork to mash the avocado into a coarse puree
3.) Rinse the cut onion under cold running water and shake off the excess water. Transfer to bowl along with the tomatoes, cilantro, lime juice, 2/3 of the bacon crumble, and the chiles. Stir and taste, adjusting the seasoning with salt.
4.) Garnish the top with remaining bacon (and some cilantro if you wish) and serve immediately. If you want to hold it for a bit cover with plastic wrap directly on the surface to prevent the enzymatic browning and refrigerate until ready to serve.

Sounds really good.  Everything with bacon is better!!

Have you tried freezing the onion ahead of time?  Helps hold back the tears.

Quote from: Alexis on May 05, 2012, 07:17:17 AM
Ay, pero me encanta chiles rellenos

Did you just make those?!?! They look great!

No, I didn't make those.  But the goat cheese, sun-dried tomatoes, and herb drizzle work well with other canapé  bases.

Edit:

Mix the room temp goat cheese with enough heavy whipping cream to make it pasty.  I use a hand-held electric mixer. Then add the diced sun-dried tomatoes.  Maybe a 2:1:1 ratio cheese:cream:tomatoes. Salt and pepper to taste.

I'm too lazy, or too busy, to make a pastry.   So I'll toast some thin-sliced sourdough flutes.

The drizzle is just melted butter or warmed e.v.o.o. with finely chopped herbs mixed in.  Basil, oregano, mint, cilantro - whatever is fresh and on hand.

After placing a dollop of the cheese mixture on the base, just spoon on a little drizzle and serve warm.

Quote from: Cindy James on May 05, 2012, 09:43:39 AM
Stupid question, (just for a change)

I go to a party, obviously looking gorgeous, I'm given a glass of something, I have my handbag, damn I hope it isn't a clutch, but if I'm at a formal or a wedding it probably will be. I'm given a plate and then food arrives. Everyone is standing and talking I have two hands. How do you deal with everything? Some woman seem to deal with it, I try to watch but never find out how they cope. I often feel a complete fool and usually end up saying "not for me" to the food or to the drink depending which I get offered second. How do we do stuff like that? It's even worse if you have to use a fork or a serviette.

Cindy

Not stupid at all!

A proper host or hostess of the party will provide a secure place for their guests' coats, hats, purses, etc, so your hands will be free for cocktails and the like.  This is especially true if the party has a setting for appetizers, a buffet, an informal meal, and so on.

Guests should never have to hold their "stuff" all night long.

Quote from: Jamie D on May 05, 2012, 02:18:38 PM
But the goat cheese, sun-dried tomatoes, and herb drizzle work well with other canapé  bases.

This is so absolutely true

So, I take no credit for this one, this was a recipe from Garde Manger at school, but its one that I wind up using often as well...(When I think about it every bridal shower and baby shower that I've done has actually asked for these on their menu, no idea how that worked out)

So, for the overly ambitious I put in a recipe for puff pastry below, which is a true $ saver. If you make the pastry yourself, each tartlet will wind up costing you around $0.36. By all means feel free to buy puff pastry from the grocery store (usually in the frozen foods section if they have it) The quality doesn't change but the cost will, (at the average price around here you'll wind up paying $0.59 per finished product). Not important normally, but when you do this for a living it makes a difference

Sun-Dried Tomato and Goat Cheese Tartlets
yield: 30 pieces

1#      Blitz Puff Pastry (see below)
1 Tbsp   Minced Garlic
1 tsp   Ground White Pepper
3 Tbsp   Chopped Basil
6 fl oz   Whole Milk
2 fl oz   Dry Sherry
3 ea      Eggs
1 Tbsp   All-Purpose Flour
4 oz      Fresh Goat Cheese, crumbled
1 oz      Green Onions, minced
3 1/2 oz   Sun-Dried Tomatoes, minced

1.) Roll the puff pastry dough to 1/8 in (3mm) thick
2.) Cut 30 rounds from the puff pastry using a 2-in (5-cm) round cutter and press gently into tart molds 1 3/4 in (4.5 cm) in diameter. Dock the dough with a fork.
3.) Cover the dough in the molds with a small piece of foil and fill with uncooked dried beans or pastry weights. Bake in a 425 F (220 C) oven for 5 mins. Allow to cool completely and remove the foil and beans or weights.
4.) Combine the garlic, pepper, basil, milk, and sherry in a food processor. Add the eggs and flour and process until just blended
5.) Toss together the goat cheese, green onions, and sun-dried tomatoes
6.) Place 2 1/2 tsp of the goat cheese mixture into each tartlet
7.) Fill each tartlet two-thirds full with the egg mixture
8.) Bake in a 350 F (177 C) oven until set, about 15 mins

Blitz Puff Pastry
makes 2 lbs 8 oz/ 1.13 kg

8 oz    Cake Flour
8 oz    Bread Flour
1 #      Butter, cubed and chilled
9 fl oz   Water, ice-cold
1/4 oz   Salt

1.) Combine the cake and bread flours in the bowl of a stand mixer. Add the butter and toss with your fingertips until the butter is coated with flour. Combine the water and salt; add all at once. Mix on low speed with the dough hook until the dough forms a shaggy mass.
2.) Tightly cover the mixture with plastic wrap and refrigerate until the butter is firm but not brittle, about 20 minutes
3.) Place the shaggy mass on a lightly floured work surface and roll out into a rectangle 1/2 in (1.25 cm) thick and approx. 12 in by 30 in (30.5 cm by 76 cm)
4. Administer a book fold, roll out the dough to the same dimensions, and administer a second book fold. Tightly wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Repeat this process two more times for a total of 4 book folds, refrigerating and turning the dough 90 degrees each time before rolling. After the final fold, wrap the dough in plastic wrap and refrigerate until firm, at least one hour. (The dough can be refrigerated or frozen until use)

Note: More folds will yield finer and more even layers with less height. Fewer folds yield a lighter product, with irregular layers and more height.

Book Fold:

Quote from: Cindy James on May 05, 2012, 09:43:39 AM
Stupid question, (just for a change)

Not a stupid question at all. What comes to mind would be 'hover' near a bar/table/whatever where you can set down some of your things and manage them more easily, but I haven't been there yet myself so I can't say from experience. It's definitely something that I'm going to pay attention to now though because you've got me thinking, so I promise to report back with a point of view from 'the help'

I can see how sherry would add a mellow overtone to the cheese mixture.

Good one.

Quote from: Jamie D on May 05, 2012, 04:53:09 PM
I can see how sherry would add a mellow overtone to the cheese mixture.

Good one.

I'm happy to share; the collection of recipes that I've picked up working here and there along the way is kinda ridiculous

Loaded Potato Bites


Original recipe yield:
40 pieces
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 45 Min



* 1 1/2 pounds small round red potatoes
* 4 slices bacon
* 1 cup sour cream
* 1/2 teaspoon seasoned salt
* 1/4 teaspoon black pepper
* 1 tablespoon chopped fresh chives
* 1/2 cup shredded Cheddar cheese
* parsley

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
2. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
3. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
4. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
5. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve to Devlyn.