This is a selection of different appetizers. Obviously some are more suitable for a super bowl or summer barbecue style party, others for finger food buffet and others for a more formal dinner party. However, as the client, you get to choose what you like regardless of traditional rules. None of the 'spicy' dishes are like a five alarm chili, I always check for allergies and provide tent cards with name of dish, basic ingredients and a statement as to whether it does include any alcohol or nuts.
Tiny fillo pastry shells with a filling of caramelized onions, roasted red pepper, sun dried tomatoes and artichokes, topped with a smidgeon of cheese and fresh basil when available.
Bite sized chunks of boneless chicken breast cooked in a mildy spicy soy/ginger/sesame marinade. Served with a mildly spicy peanut sauce for dipping. This can be made far hotter but then your guests couldn't appreciate the other dishes served. This is a classic part of an Indonesian Rijstafel that I enjoyed while living in Holland.
A blend of imported smoked salmon, cream cheese, seasonings and sherry. This can be piped onto thin slices of cucumber and garnished, made into mini celery boats, mixed with eggs to form stuffed eggs and garnished with tiny shrimp or more smoked salmon, piped into mini tarts or served on mini, hot cheese scones.
That Super Bowl Favorite. A mildy spicy Mexican style cream cheese layer topped with grated cheddar cheese, shredded lettuce and chopped tomatoes. Served with Tortilla chips.
Taco Cheese Ball
A variation of the above with the addition of grated cheddar to the basic cream cheese mix, formed into a ball or a log and coated in toasted pecans. Served with crackers.
Pepperoni Pizza dip
Your favorite pizza eaten as a dip. This is a hot cheese dip with Italian herbs, topped with pizza sauce, pepperoni, green onions, chopped bell peppers and finished with mozzarella cheese and baked until bubbly. Served with chips.
Genevieve's shrimp mold
This is a phenomenal shrimp mold of cream cheese, tomato, finely chopped raw vegetables, seasonings and huge shrimp chopped up. This is not made with canned shrimp or those tiny frozen shrimp that taste of cardboard, but with large fresh shrimp that retail for about $15.00/lb for an incredible taste sensation. Made in a decorative mold, turned out and garnished with whole shrimp, lemon whirls and cucumber slices as well as crackers.
Bitesized cubes of boneless chicken breast marinated and then cooked in a sauce of honey, soy sauce, ginger, garlic and sesame seeds. The cooked sauce is then thickened and served as a dipping sauce.
Rosemary Onion Focaccia bread
Baked homemade pizza dough containing chopped rosemary, topped with caramelized onionsand golden raisins for a very sophisticated appetizer, that is also low fat.
Sun dried tomato focaccia bread
Baked homemade pizza dough topped with sun dried tomatoes, roasted red peppers, artichokes, garlicky mushrooms and mozzarella cheese. Served hot and make sure to have plenty as it is very popular.
Thin slices of bread are spread with a savoury butter (either blue cheese or garlicky), topped with cooked asparagus, rolled into a pinwheel and then broiled til brown.
Curried Chicken Balls
Chopped cooked chicken, cream cheese and seasonings (very mildy curried) are formed into bite sized balls and rolled in toasted almonds or coconut.
Swedish Meat Balls
Yet another favorite. Tiny meatballs cooked in a rich, creamy gravy and served hot. These are nothing like commercial meatballs.
The original devilled eggs before they got made fancy. Just freshly hardboiled eggs with a touch of mustard and other seasonings and the yolks piped into the egg white shell.
Fancy Stuffed eggs
Take the above stuffed eggs but add shrimp, salmon, caviar, or pesto either in or on top of the egg yolk for an up beat variation.
Crab stuffed mushrooms
Either button mushrooms or baby portabello mushrooms are stuffed with a crab stuffing and baked. This is the way stuffed mushrooms should be, not just a dry herb stuffing.
Mushrooms cooked and marinated in a not too vinegary herb dressing that is extremely moreish. Don't confuse these with the jars of vinegary pickled mushrooms available in the stores.
Chicken Liver Pate
Stuffed Cherry Tomatoes
Maya's Ham Roll-ups
Sweet Mascarpone Torte
Baked Brie with a maple bourbon apple sauce topping
Pear and blue cheese crostini
Pesto Mascarpone Torte
Shrimp and Cucumber dip
Shrimp Salsa cups
Hot Crab Dip
Bianco's sun-dried tomato and roasted red pepper dip.
Avocado and Shrimp Dip
Check out these delicious soups, salads, main courses and desserts.
E-mail me or call (603) 424-6412 to discuss how my Catering service can help you.
Last modified: August 2003
For recipes visit: http://www.RoyalTemptations.com