Hoggirl Posted June 2, 2008 Share Posted June 2, 2008 We are hosting our wine club gathering in a couple of weeks. Ds is leaving for camp on a Friday and wine club is the next evening. It is a half day's journey to and from taking him to camp, so I will be a little pressed for time. I have figured out a schedule to get the "meal" prepared, tables set, etc. without *too* much stress, but I really need to be able to make a couple of appetizers on Thursday to serve on Saturday. Oven space is at a premium (12 in the wine club), and it is getting hot here, too, so I would prefer cold appetizers. Also, (just to be REALLY difficult) I like more of the pick-up type appetizers instead of dips/spreads, etc. I just think they are easier to handle. Our dinner is going to be either shrimp scampi or pork tenderloin (haven't decided which yet) stuffed portabello mushrooms (they are stuffed with a mixture of long-grain and wild rice, cream cheese, pesto, topped with tomato slice and Parmesan cheese), bread, spinach and strawberry salad and a chocolate dessert. Any ideas/suggestions/recipes? Thanks! Quote Link to comment Share on other sites More sharing options...
Karenciavo Posted June 2, 2008 Share Posted June 2, 2008 I would just serve antipasto. Marinated artichoke hearts, provolone, olives, proscuitto, roasted peppers, thinly sliced Roma tomatoes stacked with fresh mozarell, drizzled with really good balsamic vinegar, and a sprig of basil on top. These items are not mixed together, but served on a platter. Serve with really good rustic bread, thinly sliced and maybe some water crackers. Quote Link to comment Share on other sites More sharing options...
battlemaiden Posted June 2, 2008 Share Posted June 2, 2008 We are hosting our wine club gathering in a couple of weeks. Ds is leaving for camp on a Friday and wine club is the next evening. It is a half day's journey to and from taking him to camp, so I will be a little pressed for time. I have figured out a schedule to get the "meal" prepared, tables set, etc. without *too* much stress, but I really need to be able to make a couple of appetizers on Thursday to serve on Saturday. Oven space is at a premium (12 in the wine club), and it is getting hot here, too, so I would prefer cold appetizers. Also, (just to be REALLY difficult) I like more of the pick-up type appetizers instead of dips/spreads, etc. I just think they are easier to handle. Our dinner is going to be either shrimp scampi or pork tenderloin (haven't decided which yet) stuffed portabello mushrooms (they are stuffed with a mixture of long-grain and wild rice, cream cheese, pesto, topped with tomato slice and Parmesan cheese), bread, spinach and strawberry salad and a chocolate dessert. Any ideas/suggestions/recipes? Thanks! Herbed cream cheese pinwheels are supposed to be made at least a day ahead...two days wouldn't hurt, would it? Jo Quote Link to comment Share on other sites More sharing options...
Brigitte Posted June 2, 2008 Share Posted June 2, 2008 I know you said no dips or spreads, but I would pick up some nice crackers and french bread and put out a platter of nice cheeses (grapes as a garnish). You are already putting out quite a spread and time is tight. Quote Link to comment Share on other sites More sharing options...
ticklbee Posted June 2, 2008 Share Posted June 2, 2008 How about fruit kebobs? Quote Link to comment Share on other sites More sharing options...
asta Posted June 2, 2008 Share Posted June 2, 2008 My personal favorite: Mix a couple of cans of crabmeat with your favorite cocktail sauce. Dump into a fine mesh strainer to get the "wet" off. Put in a bowl. Whip some cream cheese until it's pliable. Dollop it onto good crackers leaving a divot in the middle (or squeeze it with a frosting tube if you're feeling artful). Plop some of the cocktail sauce-y crabmeat on top of the cream cheesed cracker. They are divine. asta Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted June 3, 2008 Author Share Posted June 3, 2008 Gosh, I was freaking out when I could get on yesterday! :lol: All of these sound yummy, but I think the antipasto (a?) sounds the VERY easiest and it will present well, too! I will definitely be saving the crab spread for another time (I'm going with the scampi, so feared this would be seafood overkill). Thanks, again! Quote Link to comment Share on other sites More sharing options...
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