In response to popular demand, this post will not only give you some great appetizer recipes, but also an idea for having an appetizer party! For several summers, my wife and I hosted an annual Appie party WITH A DIFFERENCE! Rather than having every couple bring an appetizer, they had to bring only a bottle of wine! The purpose of the party was to prepare and serve appetizers from recipes which I had collected over a period of time which were simple to prepare with a minimum of time (no more than 30 minutes). We usually had no more than 8 couples.
I printed out the recipes (none of which I had previously tried), purchased all of the required groceries and set up our kitchen for the ‘appie cooks’ with all of the required utensils, etc. When the guests arrived, they divided into pairs (spouses were not allowed). Every thirty minutes a new couple was sent into the kitchen to prepare an appetizer. Each couple was given a recipe to prepare and serve to the waiting other couples. While waiting, the non-cooks enjoyed wine on the patio. Each round of cooks had to wash their dishes before the next cooks took over.
After each appetizer was served and discussed, another couple was sent into the kitchen to prepare a different appetizer from my selected recipes. This continued until all of the invitees had completed their “assignments”.
At the end of the evening we rated the recipes and the winning ‘couple’ received a special prize. ALL of the couples received a copy of the recipes which had been tasted during the course of the evening.
HONESTLY…some of the recipes we tried were Baaaaad..… but that was not the fault of the preparers… All in all, it made for a fun party.
Below are four of my favourite appetizers from those parties –
Crab OR Chicken Puffs
WARM BRIE WITH FRUIT PUREE
- 4 portions of Brie
- 1/2 cup all-purpose flour
- 3 eggs
- 1/4 cup fine bread crumbs
- 4 oz. mixed herbs – basil, mint and thyme
- 12 oz. black currant jam
- 1 oz. Sambucca liqueur
Place Brie in oven on a non-stick pan for 3-5 minutes @ 350 degrees.
Pour the sauce over the Brie on a large dinner plate. Serve with melba toast and mint garnish.
Sweet Potato Goat Cheese Tart (or Quiche)
1. THE POTATOES:
Roll pastry and line 9 inch French tart shell or 24 mini tarts. Pre-bake at 450 degrees using weights to prevent the pastry from bubbling up.
Peel and dice 3 – 4 large sweet potatoes. Place on a sheet pan and sprinkle generously with olive oil, tossing to coat.
Sprinkle with 1 Tablespoon Herbs de Provence, season with salt and pepper. Toss again.
Roast in 400 degree oven for about 10 minutes, stirring occasionally so potatoes cook evenly.
The potatoes should be soft when pierced with a fork and the edges should be caramelized. Remove from the oven and let cool slightly.
2. GOAT CHEESE FILLING:
130 gram package of goat cheese
1 Tablespoon olive oil
2 teaspoons Herbs de Provence
Combine these ingredients until smooth.
3. EGG FILLING:
5 large eggs
1/2 cup 10% cream
4. THE ASSEMBLY:
Crumble prepared goat cheese mixture evenly on bottom of tart shells.
Fill tart with prepared sweet potatoes chunks.
Pour egg mixture into tart slowly till it comes close to the top edge of the pastry.
Bake at 350 degrees for about 25-30 minutes or until tart souffles in the center (about 10 minutes for tarts).
I had previously posted this in 2012…in case you missed it!