how about mini biscuits with sliced filet . You can make your own or even use the pillsbury bake off kind (must do same day) When pressed I use them and cut each circle into 1/2 moon and sprinkle the top with shredded cheddar which changes and improves them
(it goes along way and meat eaters love it) You can use either 1/2 or whole round. If they are big eaters then do a bigger version but still small.
with any of the following dressings
traditional: horseradish cream, pesto, honey mustard
new wave: wasabi cream, red pepper tapenade, hoisin
a variety of wraps cut as pinwheel sandwiches
Peking chicken with hoisin and scallions
hummous, chopped olives, fresh spinach and roasted peppers
smoked turkey, honey mustard and (patted dry) sliced tomato
You could make a roulade or think sausage size with fresh salmon and shrimp and scallop mousseline, scatter some j ulienned blanched carrots in the center for color and wrap the whole thing well in plastic wrap and poach. Then slice thinly with very sharp knife and serve on heart shaped croutons. Very pretty, feminine and very valentine. Also not really expensive considering how far it will go as an appetizer
how about a clam casino stuffed mushroom.
chicken and potato croquettes - homemade and delicious but still familar.
What about jerk chicken or pork satay
Little mini empanadas filled with ham and cheese and chicken like a cordon blu - Use a basic cream cheese pastry dough. Can make ahead, freeze unbaked and bake same day or on site.
Also can you get hor d'ouerves from a company called Dufour Pastry Kitchen. They have great products (one of the members here used to work for them and help develop some of them) They are local in NYC but sell through distributors throughout the country. You could call them to see who distributes near you.
Their number is 212 929 2800. The prices are really good for the quality. SOme of the items I like the best are the mushroom truffle risottos, the southwestern tartlets, the blu bytes and martini olives - customers are very receptive to those especially the martini olives!
Oh and to those detractors who say you must make everything your self - well I say find good products and make them work for you, interdispersed with things you create too. The first time I came on this site I got highly flamed for suggesting using "frozen" hors d'ouerves. Oh well - I don't have a staff of 25.
In the past, I have also taken their larger empanadas and cut them into 1/4 for a more filling appetizer. Haven't tried that lately, but always liked the spinach and 4 cheese one.
This site has lots of interesting sample recipes for hors d'ouerves
http://www.allbaking.net/ch/samplerecipes.html
like a phyllo feta kiss among others
