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Appetizer for Xmas Day?

post #1 of 14
Thread Starter 
I would like to do an appetizer for Christmas Day that is simple but stunning flavor wise. For preferance I would ideally like to prepare it the day before, although that is not essential. So, have you stunned your guests and surprised yourself recently?:)
post #2 of 14
Spinach/bacon/cheddar cheese ball is great and it keeps for several days(if I can keep people out of it). Not sure how fancy you want to be but I make a baked ranch chicken wing that is easy and tasty. A cheese and cracker assortment always goes over well and you could use some of the more flavorful cheeses.
post #3 of 14
Thread Starter 
Thank you for that Mary, unfortunately 2 of my guests are cheese haters and I don't really want to do 2 starters.
It doesn't have to be fancy, just really tasty. I usually do king prawns and diced avocado in a Marie-Rose sauce with brown bread and butter, and although everyone always loves it I feel it's time for a change.
I had thought of a home made chicken liver pate with melba toast and some mixed green leaves with a light balsamic vinaigrette.
post #4 of 14
How about a smoked fish( I use walleye) stuffed mushroom with a garlic butter drizzle? Brush the caps only with butter and broil until tender, stuff with the flaked fish, top with bread crumbs and drizzle with garlic butter. Back under the broiler until browned then garnish as desired.
post #5 of 14
This is what Im doing for one of my appetizer/finger foods for christmas, pretty simple, and you can do some of the prep early

Bacon wrapped shrimp and pineapple with an asian BBQ sauce. Now, I could send you the recipe, but it would just be easier to go to www.ciachef.edu and find the "enthusiasts" link on the top of the home page, and then click on recipes, plus, it isnt my recipe ;)

Now, I am tweaking the recipe a bit, but it sounds delish as it is.

Also im making a crostini that I do most every year.

French baguette toasted, mango/persimmon puree, sliced proscuitto and topped with thinly sliced cucumber. I own a benriner mandoline, so I use the finest julieene blade and do the cucumber that way, but I have also sliced it paper thin, and I like it both ways.

One year we made a plethora of mini pizzas, tho My father and I were in the kitchen the whole day, which isn't a bad thing for us, we liked it.

And, IMO, whatever you decide to make, you should definatly have mini hot dogs with some special mustard dips and "brick"

Brick- rye or pumpernickel bread, butter, american cheese, butter, bread, butter, cheese, butter, bread etc... I know this sounds simple, but it so absolutley delicous!!!
post #6 of 14
carmelized onions or shallots on little puff pastrys/tarts with black olives and parm-reg.



dont have any good finished pictures.
post #7 of 14
Thread Starter 
That's given me an idea!
I shall do a Shallot Tarte Tatin with a side salad.
Thank you!:lips:
post #8 of 14
I know it's a bit old fashioned but I like making baby fingerling or new potatoes, boiled, cut in half, then spread on a little creme fraiche and top with caviar.

Here's something really easy for day before prep: Lobster salad (or shrimp salad) served on endive leaves.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 14
Not advertising. ( couldnt deliver to the US anyway) but my spoons are a winner

See website below
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #10 of 14
Thread Starter 
They look delicious, and some of the other stuff too! As it happens I live in Wales so still a bit far to deliver I suppose. Have you got any recipes for the "spoons"?:lips:
post #11 of 14
Thread Starter 
The shrimp or lobster salad on endive sounds good. I'm guessing you would pick them up like a wrap rather than use cutlery? And would you mix the seafood with a Marie Rose sauce?
post #12 of 14
The main item is either the parma ham, smoked salmon or spiced tiger prawns. ( we use garlic powder, smoked paprika celery salt and fresh chillies finely chopped)

The base is a very finely chopped mixed salad , using crisp leaves and herbs, Peppers, spring onions and lemon zest. the topping is shaved carrot and pepper chiffonade steeped in ice water to make the curls for garnish.

The dressing is served seperately and is a combination of honey, soy sauce, dijon mustard and sushi vinegar(Cos i always have it in stock (love doing sushi)) and a wee drop of water to loosen it up.
They are a stunning addition to a buffet. and actually quite cheap to produce, although rather labour intensive, especially on a grand scale. ( i also never get more than 90% of my spoons back)
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #13 of 14
Thread Starter 
Ooooh! Excellent, thanks for that!:roll:
post #14 of 14
Not like a wrap, the endive leaves hold the salad like little boats. Easy to pick up and eat. I don't know what a Marie rose sauce is. For my shrimp salad I buy frozen peeled raw shrimp and defrost. Then I season with salt, pepper, and a little cayenne pepper and sautee in the smallest amount of oil, then drain on a paper towel. In a bowel I mix 1 cup of mayo, 1 tsp dijon mustard, finely minced spring onion, 1 stick of celery finely diced, and the juice of a lemon. Then chop up the shrimp, mix with the mayo and place on the endive leaves. Sprinkle with a little bit of paprika and top with an herb for presentation.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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