Culinary expert Colleen Miner shows how easy it is to prepare elegant hors d'oeuvres.
Kebabs
- Kebabs are a great way to serve a little something for everyone. Make small, individual skewers of chicken or beef, and serve with peanut or horseradish sauces.
- A nice complement for veggie kebabs is a dill dip. Alternate red and white tortellini, and serve with red or white sauce for dipping.
- Another idea is to toss cooked tortellini in taco seasoning and serve with salsa for a Tex-Mex version.
Other Ideas
- Tortilla pinwheels are also a quick, easy tasty and colorful hors d'oeuvre. Mix cream cheese, small can of diced jalapeno peppers (drained) and a packet of taco seasoning. Spread mixture on room-temperature tortilla, and roll up. Slice into half-inch sections. Place a toothpick through each section, and serve with salsa and sour cream. Another option is to spread plain cream cheese, salmon or ham, chopped red pepper, scallions and black olives.
- Stuffed mushroom caps are an elegant and simple addition to any buffet. Simply remove mushroom stems, blend in food processor with garlic, bread crumbs, melted butter and some onion, then use a cookie scoop to dab onto mushroom caps. Broil for five minutes.
- Blend equal parts cream and blue cheeses, and put in pastry pouch. Pipe onto apple and pear wedges, and top with crushed walnuts. Pea pods make a pretty addition to the platter, but take additional time to open and fill.
- Chilled marinated vegetables are an easy appetizer that may be prepared in advance. Asparagus spears, pearl onions, spears of zucchini and eggplant work especially well. Blanch the vegetables and marinate in your favorite vinaigrette overnight. Remove from marinade and broil or grill until slightly tender. Chill in refrigerator until time to serve.
- Crostini is a multifaceted addition to your table that can be served with a variety of dips/toppings. Crush a clove of garlic in 1/2 cup olive oil. Slice French bread into 1/4-inch slices, place on a baking sheet and brush lightly with garlic/olive oil. Bake at 350 degrees until edges are lightly browned and centers are crisp (approximately 10 minutes). Serve with olive spread, chopped tomatoes and basil or humus.
- Cut summer squash and zucchini into one -inch sections, and scoop out the center with a melon baller. Place dollops of chicken or salmon salad in the center.
- Slice open Turkish apricots and dollop with walnut cream cheese.
- Make toast cups with bread that needs to be used. Cut off crust, form in muffin tin and place in oven until crisp. Fill with chopped, sauteed mushrooms and sour cream.
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