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Fancy appetizers


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#11 butterflyaniam

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    Posted 04 December 2010 - 06:25 AM

    mini burgers, should be easy to make:

     

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    #12 butterflyaniam

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      Posted 07 December 2010 - 04:17 AM

      more cookies and milk - I think it's really cute idea:

       

      EI-COOKIES-AND-MILK.jpg



      #13 butterflyaniam

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        Posted 07 December 2010 - 05:17 AM

        that's a great idea with cutting out the fish and seahorse from the fruits:

         

        92.jpg



        #14 butterflyaniam

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          Posted 07 December 2010 - 05:45 AM

          I also am a big fan of the cute straws, tags, sayings - I want to include it into the wedding:

           

          blue-and-orange-wedding-3.jpg  Two-Yellow-Shoes-3.jpg

           

          47.jpg



          #15 butterflyaniam

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            Posted 07 December 2010 - 05:51 AM

            I love this very cheap idea from Etsy - edible butterflies/dragonflies as decoration - and they are all under $5:

             

            il_570xN_180509779.jpg   il_570xN_190121190.jpg

             

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            #16 butterflyaniam

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              Posted 08 December 2010 - 09:20 AM

              Another cool idea given to my by my wonderful bridesmaid - mini taco cups:

               

                alg_tiny_tacos.jpg   taco_bowl.jpg

               



              #17 shootystar

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                Posted 13 December 2010 - 08:54 AM

                I recommend baklava, it's actually pretty easy to make and you can do it days ahead of time and it'll taste as good as ever. It also looks complicated and fancy so that's a plus.



                #18 butterflyaniam

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                  Posted 13 December 2010 - 02:13 PM

                  Ok, so Martha Stewart became my new best friend when it comes to nice appetizers. I will be posting here my best finds with recipes (I will use this post as my own recipe book):

                   

                   

                  Individual Crudites

                  At the cocktail hour, serve crunchy vegetables complete with their own dip: buttermilk-peppercorn, roasted pepper and eggplant, or toasted curry. Their bowls -- hollowed-out slices of baguettes in pumpernickel, plain, or everything -- are meant to be eaten, too.


                  wd101250_spr05_veglg_xl.jpg

                   

                   

                  Cookie "Bags"

                  These containers were made to look like humble brown-paper bags, but that's where the resemblance ends. Sweet and crunchy, they can hold fruit or candy and can be served as an individual dessert as part of a buffet, or offered as a take-home favor.


                  tuile_spr98_boxes_xl.jpg



                  #19 butterflyaniam

                  butterflyaniam
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                    Posted 13 December 2010 - 02:17 PM

                     

                    Potatoes with Creme Fraiche and Bacon

                     

                    a_win00_potato_xl.jpg

                     

                    Ingredient

                    • 3 medium leeks, white and pale-green parts only, washed well, and drained
                    • 2 teaspoon course salt
                    • 12 small round red potatoes
                    • 5 slices of thick-cut bacon
                    • 2 1/2 tablespoon creme fraiche , or sour cream
                    • course freshly groun pepper

                    Directions

                    1. Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.
                    2. Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.
                    3. Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.


                    Read more at Marthastewartweddings.com: Potatoes with Creme Fraiche and Bacon 



                    #20 butterflyaniam

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                      Posted 13 December 2010 - 02:24 PM

                      This one have points not even for the taste as for the decor:

                       

                      mwd103982_fal08_horsdoeuvre_xl.jpg

                       

                       

                      Red Potatoes with Sour Cream and Caviar

                       

                       

                      Choose the smallest, most blemish-free red-skinned potatoes, allowing two to three per person. You can either boil or bake the potatoes -- either will work for this dish.

                       

                       

                      Makes 32 hors d'oeuvres

                      • 16 small red potatoes, cooked and chilled
                      • 2 1/2 tablespoons sour cream
                      • 4 teaspoons caviar
                      • Snipped chives, for garnish




                      With a small melon baller, scoop out some of the uncut top (skin side) of each potato to create a small cavity. Fill each with a small dollop of sour cream, and top with caviar. Garnish with chives. Serve immediately.






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