Appetizer Ideas

[dugarner]

I have been asked to participate in our church's annual wine tasting party in April. This is an honor; I've always wanted to cook, but have not been asked until this year. It is fancy-food, not a formal event, but the wine is expensive, the food is usually gourmet-quality, and the cheeses run in the $15-$25/pound range.

It will be an appetizer for 50 people, so I need to fix about 100 of something that takes about 2-3 bites to eat (it's an eight-course meal).

I have an idea, but if anyone has tips, ideas to improve/change it, or advice on preparing this many thingy-majigies at once, I'd love all the advice I can get.

Bottom layer: puff pastry, cut into small circles with a biscuit cutter and baked with a cooling rack on top to keep them moderately flat.

Next layer: a few caramelized onions (with butter, sherry, and black pepper)

Next layer: very thinly sliced filet of beef

Top layer: balsamic & olive oil roasted roma tomatoes (from Barefoot Contessa's website), drizzled with a cream-gorgonzola sauce (also from Barefoot Contessa's website).

Does this sound appealing? I'm not attached to it, but I did want to do a red meat appetizer since the rest of the courses are cheeses and seafood. I'm open to all sorts of ideas/suggestions!

Sarah

[geekgirl415]

Hey Sarah- i have a fancy looking but easy and yummy recipe- i put it on my blog last year and was actually going to make it this week myself!
Hope this fits the bill....
2 may geekgirls project 365 - bwaaap!!! never mind - i got so excited to share!
Your recipe sounds good- a lot of work but anything from Barefoot Contessa is gorgeous!!

[dugarner]

Originally Posted by geekgirl415

Hey Sarah- i have a fancy looking but easy and yummy recipe- i put it on my blog last year and was actually going to make it this week myself!

Denise, that looks delicious---I wonder, is there any way I could add a protein to it? The endive boats would make it easy to portion and do ahead of time . . . I'll have to think about it! I'm going to fix three or four different recipes and let DH try them out before hand.

[susiecw]

Sarah, your recipe sounds wonderful. Denise, I'm going to try yours sometime soon, too.

[geekgirl415]

I agree, you probably want to have the meat since the other appetizers won't have any. The recipe you're thinking of sounds delicious to me! My first thought about adding a protein to my recipe is maybe some prosciutto. Then my wicked side said "fry up some pancetta!"

[whatnext]

your recipe sounds wonderful! i won't contribute any of mine, since they're better suited for things like watching football games on tv with friends. not too ritzy, for sure.

[vanguardgator]

Sarah- Your recipe sounds divine (and having made a lot of dishes from the Barefoot Contessa-- you usually can't go wrong with any of her recipes).

I do have one small tip on working with puff pastry from personal experience. I like to make things in advance when possible, but I have found that if I put "wet" toppings on puff pastry too early, then it can make the base really soggy. Puff pastry has such a wonderful flaky texture. I learned (the hard way) that it is fine for me to bake off the puff pastry bottoms early, and also separately make the toppings. However, when it comes to assembling the final product...try to wait until as close to serving time as possible to put it all together. Otherwise, the toppings can drip through to the puff pastry base and make it soggy.

The ingredients you have listed sound like the makings for a wonderful appetizer!!

[dugarner]

Originally Posted by vanguardgator

I do have one small tip on working with puff pastry from personal experience . . . I learned (the hard way) that it is fine for me to bake off the puff pastry bottoms early, and also separately make the toppings.

Heather, thanks for the tip---I've been thinking about this very thing all day. (Funny how it just gets under your skin!) I can assemble them at the party to re-warm, but I think it would be easier to make them with small slices of bread, like a bruschetta, rather than using something soft like puff pastry. I don't think the pastry would hold up to the onions, for one thing. And I think the crunch of the crouton under the tomato and beef and sweet onions would add a nice touch. I could brush the slices w/olive oil, toast them off, and then when I get there, brush them with a little of the gorgonzola sauce, then layer the onions, beef, roasted tomates, & sauce. What do you think?

The friend who asked me to do this is a gourmet (home) chef and he intimidates me. He's giving me 100% creative leeway, he doesn't even care if I fix it for a red or white wine course. So I don't want to disappoint!

What herb would look nice (and taste right) on top as a garnish? I was just looking for some green but I don't want to add a lot of flavor.

[faerywings]

mmm, that sounds really good- I would prob go with some sprigs of fresh basil on top.

[ValerieP]

Wow- your recipe sounds totally impressive!!

[vanguardgator]

I think your bread/bruschetta idea sounds great and the crunch factor will add a great texture element to your dish.

While rosemary often comes to mind paired with beef, it may be a little strong and compete with the gorgonzola sauce, the balsamic and notes of sherry in the caramelized onions. I bet you would be totally fine with flat leaf Italian parsely. It would add a fresh element and color hit of green, but not compete with your other wonderful flavors. You will definitely need to post pictures or scrap your finished dish!!

[dugarner]

Hi there!

Well, we had our wine tasting tonight. It was a great success, and I was very flattered to have been asked to cook (the invitation is reserved for the top cooks in the church, and we have a lot of great cooks). I wound up going with a caramelized onion-tenderloin crostini with roasted tomatoes and a jalapeno cream sauce. Italian parsley added a great touch of color without affecting the flavor. Here are pictures of the finished product. I made the bread on Wednesday, the onions and tomatoes yesterday, and roasted the tenderloin and sliced it today. I learned how to trim a whole tenderloin---so much cheaper than buying the filets at the grocery store!

They were going fast---I had to make 120 of them this afternoon and there were none left over (50 guests)---and I shot this picture fast and without flash, so it's a little fuzzy. Thanks, everyone, for your advice and help! I'm SO glad I didn't try to go with a puff pastry. I would have lost my mind.

[champsarahjoy]

wow Sarah, those look delicious! I think your photo is fabulous too....you should be proud of your accomplishments!

[anke]

these look and sound amazing Sarah, all those hidden talents, I am impressed!

[maureenreynolds]

Something must be wrong Sarah because I can't get one off the screen!! Those look delicious AND gorgeous.

If you get back to MD anytime, I'll get a whole tenderloin and you can show me how to trim it, ok? I know my dh would have really loved them too..jalapeno cream sauce? "yummo"

[TU_Jenn]

Those look really good - yum!

[dugarner]

Originally Posted by maureenreynolds

Something must be wrong Sarah because I can't get one off the screen!! Those look delicious AND gorgeous.

If you get back to MD anytime, I'll get a whole tenderloin and you can show me how to trim it, ok? I know my dh would have really loved them too..jalapeno cream sauce? "yummo"

Maureen, I'll be there June 30---July 12 this summer. I'm trying to come up with an excuse to buy another tenderloin so I can practice, but my mom doesn't care for beef, so I can't justify a whole tenderloin for 4 people. It was so easy---I googled "trim a beef tenderloin" and watched the first handful of videos that came up. I was even able to do it with my dull knives, the meat and even the fat are so tender. It took fewer than three minutes to trim the whole thing down.

The jalapeno cream sauce is a euphemism! I made a traditional bechamel sauce using heavy cream instead of milk, then added 8 oz. of pepper jack cheese and 4 oz. of cream cheese. I make that sauce frequently at home for my balsamic-soy marinated grilled chicken. The chicken winds up being a cheese delivery vehicle, it's so addictive. The gorgonzola was completely the wrong flavor, so I went with this instead.

They were pretty yummy, but a lot of work; the hardest part was caramelizing 10 pounds of onions with only one skillet. Took about 12 hours.

[jk703]

Sarah -- Those look soo yummy! Maureen said it right -- she can't get one off the screen!!! The pic is great, and adds to the mouth watering that I have going on!

Kudos on the appetizer/recipe/wine tasting event!

Can't wait to drool over the layout! LOL!

[susiecw]

Sarah, this looks so good! I'm so happy it turned out so well for you.

[echogirl]

Good for you Sarah.
It looks divine!

[connieg]

Wow, they look deliciously yummy! So glad your event went without a hitch.

[vanguardgator]

Gorgeous Sarah!!! Your appetizers look beautiful and sound like they were a huge hit!
Well done!!!

[Starlite9711]

That looks AMAZING Sarah!!! Congrats on being asked, and for delivering such an amazing product!!! Well done

[geekgirl415]

My mouth is watering right now- it's gorgeous and fancy- perfect for the wine tastings!! Are you going to do recipe page? (so i can steal it for my book?)

[dugarner]

Originally Posted by geekgirl415

My mouth is watering right now- it's gorgeous and fancy- perfect for the wine tastings!! Are you going to do recipe page? (so i can steal it for my book?)

I hadn't thought about doing a page, but I guess I could! I was in the kitchen the whole evening, but another friend took lots of great pictures. If I can steal her photos, I'd have enough for a layout.

[janedee]

Wow! Those sound fabulous!!