This weekend, I’m joining a group of friends for a holiday concert, followed by dinner at one of the homes. I’ve agreed to bring an appetizer but it will need to be served shortly after arriving at their home as I’m sure everyone will be hungry and the hostess will be scurrying around trying to get dinner ready.
Any favorite make-ahead appetizers? It’s always fun to get new ideas! I’d probably be able to zap something in the microwave and/or do a quick warm-up in the over but don’t want to have to actually cook at the last minute.
I also wrap pitted dates with a half strip of bacon and bake in a 400-degree oven for about 15 minutes. Delish.
And then there are spinach balls:
1 pack chopped spinach, cooked and drained
1 cup herb stuffing
3 eggs, beaten
1/2 cup Parmesan cheese
Form into balls. Bake at 350 for 15 minutes.
You can also make these into balls and freeze them, then bake them when your guests arrive.
There is also cream cheese covered with hot pepper jelly and served with crackers.
Smoked trout mousse with European cucumbers, sliced on an angle. You can add barely blanched and shocked snow peas and/or endive leaves if you wish. I prefer to keep it all green.
I often do a Christmas caprese salad that looks something like what is linked below. I first line the whole plate with soft Bibb lettuce for more greenery though and also add sun-dried tomatoes along with the fresh ones. It is very festive looking and travels really well. Little balsamic reduction drizzled on top finishes it off. Easy and uncomplicated for this busy time of year.
@abasket , I was going to recommend the same dip. I’ve made it several times over the last few years, but the recipe I had did not call for it to be served that way, although that looks good too. I’ve bought blocks of cream cheese and just spooned the cranberry mixture over top. I’ve also served it over a log of goat cheese as well. However, since the OP needs to transport it to another location, the method of assembly in your recipe probably works best.
Also, I noticed that recipe says not to use a food processor to cut up the cranberries, but I’ve used my mini-chopper and never had an issue with it liquifying the cranberries.
The issue with make-ahead stuff isn’t last-minute preparation, it’s not wilting or going bad somehow during the hours when it’s waiting around to be served, and not being too delicate to transport.
The easiest one I know of: Get a block of cream cheese, spread crab meat on top and then pour cocktail sauce over that. Serve with crackers. Easy peasy.
Another for the easy slot:
Go to the cabinet and pick out the most beautiful, handcrafted pottery serving bowl that you have.
Place the contents of store-brought Sabra hummus into it.
Stir in 1/2 cup Greek yogurt.
Put Trader Joe’s pita chips around it.
Accept compliments.
One thing about the block of cream cheese dips. I love to eat them BUT though it’s easy to just set out the block and pour the topping on top, I find it really hard to eat it that way. Hard to cut into even a room temperature block of cheese, topping gets eaten but there is lots of cream cheese untopped left…I prefer to take the recipe and spread it out in a pie pan or on a plate like in the recipe in post #3 above.
I’m always a fan of a nicely arranged charcuterie/cheese plate. Add some nuts and some dried fruit.
Another option is a DIY bruschetta board. Have a variety of toppings that people can added to the already toasted bread - roasted peppers, ricotta, white bean spread, tapenade, pesto, etc. Add some olives, marinated mushrooms, etc.
The beauty of such is it is easy (most ingredients are bought and just arranged nicely), something to please most given the variety, can be done ahead and served at room temperature, and on trend.
Another idea I sometimes do is make some curried chicken salad (I add halved grapes or craisins) and serve in those little phyllo cups with a sprinkle of toasted almonds on top.
Wow, last year at our Christmas family dinner which is actually a heavy appetizer spread I did a charcuterie board. The bruschetta board is very tempting for this year!!!
What about some roasted veggies, tossed in a light vinaigrette sauce? That can either sit out or in the fridge while you’re at the concert, and you can also toss in the vinaigrette at the last minute if you don’t want it to soak in. Carrots, bell peppers, asparagus, and beets are good combo and IIRC all roast at about the same temp; it’s a little lighter alternative to cheese.
If you want to go a little different, you could do some glazed bacon. I take regular cooked bacon and brush on a glaze of reduced maple syrup + vinegar. Sweet, sour, crunchy, salty, and fatty; it’s like every yummy thing rolled into one bite.
I like toasting pecans in some butter, sprinkle on salt, pour a little maple syrup and stir until caramelized. Try to let it cool before eating it! You can also do savory nuts with rosemary and paprika.
My MIL used to make the most wonderful mushroom cups. Mince onion or shallot, Saute in butter then add mushrooms a splash of vermouth or sherry some cream if you have it, salt and pepper to taste. Parsely, thyme or other herbs if you like them. Cook till done. Meanwhile cut crusts off bread and put them in a mini-muffin tin to make cups. Fill with mushroom and bake. Here’s a real recipe: http://allrecipes.com/recipe/81459/mushroom-toast-cups/ (It doesn’t need the cheese.) Also good in phyllo cups. And tastes fine at room temperature.
Oh and if you happen to have any truffle oil hanging around… Yum!
Can you drop off a crock pot full of Swedish meatballs ahead of time, and just leave it on “warm” before the concert? That way, when you arrive, it will be ready.
If not, I am a fan of stuffed celery as an appetizer - stuffed with a mix of gorgonzola and neufchatel or cream cheese. These can be stuffed ahead of time, cut into small enough pieces, and the guilt of the wonderful cheese is diminished by the healthy choice of the celery. I mix the cheese in a small bowl, then I put it in a frosting sleeve to fill the celery. So easy and so yummy.
@suzy100 that crab dip was MIL’s big hit, in demand. But she gently mixed it and then warmed it up. She used a chafing dish to serve.
Ham biscuits. When I can, I order Smithfield ham, but not all can take the salty. So use little or switch to another ham with personality.
Or (Consolation, close your eyes,) those online recipes for a sheet of dinner rolls (or Hawaiian) with mustard, ham, a decent melty cheese, then slathered with a melted butter poppy seed topping. Bake to warm. Never made them, but have had them and if the crowd is into that…
Since it is at a friend’s house I would eliminate anything likely to fall off a toothpick or slide off of a cracker. I wouldn’t want my dish to cause a carpet stain.