Appetizer Recipes
Appetizers serve two important roles: They whet one’s appetite and set the tone for the meal that follows. A stylish sit-down dinner calls for elegant appetizers that look and taste special, while dips and chips are perfect for a backyard barbecue. At a cocktail party, on the other hand, the hors d’oeuvres are the meal, so you’ll need to offer a tempting selection. But some of our favorite appetizers are simply snacks, nibbles, and munchies that are meant to be served without ceremony and simply enjoyed.
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Appetizer Do Ahead Strategies
Vegetables for crudités can be prepared up to one day ahead. Wrap radishes, cherry tomatoes, cucumber, and celery in damp paper towels and refrigerate in plastic bags. Cut up asparagus, broccoli, green beans, and cauliflower and boil until tender-crisp. Drain, rinse under cold water, and pat dry. Refrigerate as above.
Dips and spreads can often be made up to several days ahead and refrigerated.
Pâtés and terrines taste best if made one to two days ahead. Meat pâtés can be frozen for up to two months. Defrost overnight in the refrigerator.
Pastry appetizers can be frozen, raw or baked, for up to one month. Layer them in baking pans, separating the layers with waxed paper, then double wrap in foil. Arrange baked pastries on cookie sheets and reheat at 350°F for about 10 minutes. Bake frozen raw pastries as the recipe directs, allowing extra baking time.
Tea sandwiches make excellent appetizers. Make them up to four hours ahead and arrange in jelly-roll pans. Separate the layers with damp paper towels, cover securely with plastic wrap, and refrigerate.
Dips and spreads can often be made up to several days ahead and refrigerated.
Pâtés and terrines taste best if made one to two days ahead. Meat pâtés can be frozen for up to two months. Defrost overnight in the refrigerator.
Pastry appetizers can be frozen, raw or baked, for up to one month. Layer them in baking pans, separating the layers with waxed paper, then double wrap in foil. Arrange baked pastries on cookie sheets and reheat at 350°F for about 10 minutes. Bake frozen raw pastries as the recipe directs, allowing extra baking time.
Tea sandwiches make excellent appetizers. Make them up to four hours ahead and arrange in jelly-roll pans. Separate the layers with damp paper towels, cover securely with plastic wrap, and refrigerate.
Emely's Recipes for Appetizer A good appetizer is a momentary thing, barely noticed in the gap between “here”and “gone.” You can spend hours on the main course, but you’ll set a mood of grace and ease with a simple starter. If an appetizer’s too deliberate, it’s broken its promise: to give everyone time to settle in with a round of drinks. If you have to break out a full set of cutlery, what’s the point? In this blog you will find great recipes for appetzer like Bacon Wrapped Scallops, Apple and Brie Fondue, Corn Salsa and many more.
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Tips for Serving With Style
* Be thoughtful. Appetizers should be easy to handle without being messy, easy to eat without utensils, and require no more than a couple of bites.
* Make it pretty. Arrange cut-up vegetables on a tray or in a large basket lined with plastic wrap and covered with leafy salad greens.
* Be creative. Serve dips and spreads in hollowedout loaves of bread or cabbages.
* Be dramatic. Add height by placing platters on inverted baking dishes covered with colored napkins.
* Make it flavorful. Remove cold appetizers from the refrigerator about thirty minutes before serving.
* Make it pretty. Arrange cut-up vegetables on a tray or in a large basket lined with plastic wrap and covered with leafy salad greens.
* Be creative. Serve dips and spreads in hollowedout loaves of bread or cabbages.
* Be dramatic. Add height by placing platters on inverted baking dishes covered with colored napkins.
* Make it flavorful. Remove cold appetizers from the refrigerator about thirty minutes before serving.
