Food for Fifty

Sun Dried Tomato Torta

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Simple and tasty – and it keeps for at least a week.

Ingredients:

  • 1 c cream cheese, room temperature (one 8oz package)
  • 1 c unsalted butter (2 sticks) room temperature
  • 1 c grated Parmesan cheese
  • ½ c sun-dried tomatoes packed in oil, drained (reserve oil)
  • 2 Tab oil from tomatoes
  • rice crackers or toast rounds

Directions:

  1. Beat cream cheese, butter and Parmesan cheese until smoothly blended. You can use a food processor or electric mixer.
  2. Cut tomatoes into thin strips.
  3. Using a blender, whirl remaining tomatoes in reserved oil and ½ c cheese mixture until tomatoes are very smoothly pureed.
  4. Scrape puree back into bowl with cheese mixture and beat to blend.
  5. Cover and chill for 2 hours.
  6. Mound cheese on a platter and garnish with tomato strips.
  7. Serve with rice crackers or toast rounds.

Serves Makes 4 cups

Source:  Orange County Register, February 14, 1994, Food Section Take Five

10th Street Basque Café Stuffed Mushrooms

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 “Trust me, no matter how many you make, it will never be enough.”

Ingredients:

  • 2 c coarse cut bread crumbs
  • 1 c Parmesan cheese, shredded
  • ¼ c dried parsley
  • 2 Tab chopped garlic
  • 2 lbs medium white button or baby portobello mushrooms
  • 1 ½ stick butter (12 Tablespoons)
  • toothpicks

Directions:

  1. Preheat oven to 350°.
  2. Melt butter in microwave, add garlic, mix and set aside.
  3. In food processor, add breadcrumbs, cheese and parsley. Pulse 3 – 4 times. Be careful not to get the breadcrumbs too fine or they will get pasty and don’t cook well.
  4. Remove mushroom stems and wash mushrooms.
  5. Stuff each mushroom with the bread crumb mixture.
  6. Place stuffed mushrooms onto a shallow baking pan with a lip. Place them close together, they cook better.
  7. Put about 1/2 teaspoon of the melted butter and garlic on each one.
  8. Drizzle enough butter on each mushroom so that some butter overflows onto the pan. A little butter in the bottom of the pan is necessary so the mushrooms can oven fry.
  9. Place in a preheated 350° oven. Cook for about 15 – 20 minutes.
  10. They are done when the breadcrumbs turn a little toasty and the butter on the bottom of the pan is bubbling.
  11. Serve with toothpicks – they are buttery.

Serve: 40-48

Source: Never Cook Bacon Naked

 

Zucchini Oven Chips

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These are actually pretty good and are a little different for the non meat eaters at your party.

Ingredients:

  • 2/3 c dry breadcrumbs or even better – panko
  • 2/3 c grated fresh Parmesan cheese
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1/4 tsp freshly ground black pepper
  • 4 Tab milk
  • 1 ½ lb zucchini, ¼ inch thick slices (about 4-5 medium 6” zucchini)
  • cooking spray

Directions:

  1. Preheat oven to 425°.
  2. Combine breadcrumbs, cheese, salt, garlic powder, Italian seasoning and pepper.
  3. Place milk in a shallow bowl.
  4. Dip zucchini slices in milk, and dredge in breadcrumb mixture.
  5. Place on wire rack sprayed with cooking spray.
  6. Place rack on baking sheet.
  7. Bake at 425° for 30 minutes or until browned and crisp.

Serves: Makes 100

Source: Cooking Light

Sautéed Shrimp with Orange-Chipotle Honey Mustard Sauce

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One of the best shrimp appetizers.  Just enough sweet, just enough hot.

Shrimp Ingredients:

  • 2-3 Tab vegetable oil
  • 2 lbs raw shrimp (31-40) peeled and deveined, no tails
  • 1 ½ c orange sauce (see Ingredients below)

Shrimp Directions:

  1. Heat oil in large, heavy skillet over medium high heat.
  2. Continue with the next quarter, and so on, until all the shrimp have been cooked.
  3. Place the cooked shrimp in a large bowl.
  4. Heat the orange sauce.
  5. Pour the orange sauce over the shrimp.
  6. Toss to combine well and serve the shrimp warm with toothpicks.

Orange Chipotle-Honey-Mustard Sauce

Ingredients:

  • 1 6 oz can frozen orange juice concentrate, thawed
  • 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce (you can freeze the rest of the can for next time.)
  • 2 Tab honey
  • 2 Tab Dijon mustard
  • 1 tsp minced garlic
  • 1/3 cup coarsely chopped fresh cilantro, packed
  • 2 Tab fresh lime juice
  • ½ tsp salt or to taste
  • 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis

 

Korean Style Beef Lettuce Wraps

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This is one of those hors d’oeuvres that is really tasty but a little difficult to eat.  I would be tempted to serve it on a slice of baguette next time. 

Ingredients:

  • 2 ½ lbs tri-tip roast
  • 1 c honey
  • 1 small onion, roughly chopped
  • 8 cloves garlic
  • 1 c brown sugar
  • 2/3 c soy sauce
  • ¼ c red wine
  • 2 Tab whiskey
  • 1 tsp pepper
  • 1 tsp sesame oil
  • ½ tsp sesame seeds toasted
  • 2 heads Boston, red leaf or green leaf lettuce

Directions:

  1. Slice the roast thin against the grain. (It helps to place it in the freezer for about 15 minutes.)
  2. In a large bowl, coat the beef with honey.
  3. Combine onion, garlic, brown sugar, soy sauce, whiskey, pepper, and sesame oil in a blender. Blend until smooth.
  4. Combine with roast slices in a glass bowl or large zippered bag.
  5. Marinate in the refrigerator overnight.
  6. Rinse marinade from the meat slices.
  7. Place on a large broiler pan in a single layer.
  8. Broil 1 – 2 minutes per side.
  9. Cut larger pieces into 2 to 3 inch pieces.
  10. Tear lettuce into pieces large enough to fold over meat.
  11. Place several pieces of meat on a lettuce leaf, sprinkle with sesame seeds, fold lettuce over meat (like a taco), and secure with a toothpick.

Serves:  50

Source Kendall-Jackson Culinary Team

Mini Lamb Pitas

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Lamb is the step child of hors d’oeuvre.  These are quite hardy – good for those “All Hors d’oeuvre All The Time” party.

Ingredients: Lamb Burger

  • 12 oz ground lamb
  • 2 Tab minced fresh mint
  • 2 Tab minced fresh cilantro
  • 1 ½ Tab minced fresh oregano
  • 2 tsp minced garlic
  • 1 ½ tsp sherry vinegar
  • 1 tsp light molasses
  • ¾ tsp ground cumin
  • ¼ tsp red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • pinch of ground allspice
  • 3 6” pita pockets, cut into quarters
  • 12 fancy toothpicks

Directions: Lamb Burger

  1. Combine the lamb, mint, cilantro, oregano, garlic, sherry vinegar, molasses, cumin red pepper flakes, salt, pepper and allspice.
  2. Shape into 12 patties, a little less that ½ inch thick.
  3. Broil 3 -4 minutes each side until brown (but not overcook).

Ingredients: Slaw

  • 1 c cabbage slaw mix
  • 1 c loosely packed fresh parsley leaves
  • ½ c crumbled feta cheese (2 ½ oz)
  • 2 Tab minced fresh mint
  • 2 Tab sherry vinegar
  • 1 Tab olive oil
  • kosher salt and freshly round black pepper

Directions: Slaw

  1. In a medium bowl, combine cabbage, parsley, feta, and mint.
  2. In a small bowl, whisk together the sherry vinegar and the olive oil.
  3. Pour over cabbage mixture and toss to coat evenly.
  4. Season with salt and pepper to taste.
  5. Refrigerate until ready to assemble. (just before party)
  6. Drain well.

Assemble

  1. Divide slaw between pita quarters.
  2. Add a burger.
  3. Secure with toothpick.

Serves Makes 12

Source Kendall-Jackson’s Small Plates Perfect Wines

Herbed Cheese Spread Chablis

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Winemakers know good food!

Ingredients:

  • ½ lb Port d’Salut or Jack Cheese
  • 16 oz cream cheese (two 8 oz packages)
  • 1 c shredded Parmesan cheese
  • ½ tsp crumbled dry marjoram
  • ½ tsp dried dill
  • ½ tsp hickory smoked salt or seasoned salt
  • 3 Tab soft butter
  • ½ c Chablis
  • pita chips
  • grapes

Directions:

  1. Grate the cheese very finely.
  2. Combine grated cheese, cream cheese, herbs, salt, butter and beat until well blended.
  3. Beat in wine until mixture is quite smooth.
  4. Place in 3 cup serving dish.
  5. Cover and chill overnight.
  6. Serve with pita chips
  7. Garnish with grapes.

Serves: Makes 3 cups

Source: Favorite Recipes of California Winemakers, Keith Nylander, DiGiorgio Wine Company

Spinach Wrapped Chicken With Curry Sauce

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I know, wrapping stuff is tedious but this is really good.  The Curry Sauce can also be used as a dip for lamb cubes on a toothpick.

Ingredients: Chicken

  • 1 ½ lbs chicken tenders, cut into thirds (There are 12 tenders in a pound)
  • 1 can regular strength chicken broth (15oz)
  • ¼ c soy sauce
  • 1 Tab Worcestershire sauce
  • 1 lb spinach (54 good size leaves)
  • 8 c boiling water

Directions: Chicken

  1. In a 10 inch frying pan, combine chicken, broth, soy and Worcestershire.
  2. Bring to a boil over medium heat.
  3. Cover, reduce heat and simmer until chicken if fork tender – 5 – 6 min.
  4. Remove from broth and let cool.
  5. Wash spinach, remove stems. Keeping leaves whole, place leaves in a colander.
  6. Pour boiling water over the leaves.
  7. Drain thoroughly, then set aside to cool.
  8. Place a chunk of chicken at the stem end of the spinach leaf.
  9. Roll over once, fold leaf in on both sides and continue rolling around chicken.
  10. Secure end of leaf with a toothpick.
  11. Refrigerate for at least an hour or up to a day.
  12. Serve on large tray with bowl of Curry Sauce for dipping

Ingredients: Curry Sauce

  • ½ c mayonnaise
  • ½ c sour cream
  • 1 Tab curry powder
  • 4 Tab chopped Major Grey chutney
  • 2 tsp grated orange peel

Directions: Curry Sauce

  1. Mix all ingredients until smooth.
  2. Cover and refrigerate for at least 1 hr.

Serves:  54 pieces

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA

Bacon Wrapped Shrimp

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Bacon – Shrimp – What can be bad!!

Ingredients:

  • 2 lbs Shrimp, cooked (31 – 40 count)
  • 3 lbs bacon – the thinnest you can find.
  • 2 clove garlic, mashed to a paste
  • 1 c tomato based chili sauce
  • 1 large cabbage
  • small wooden toothpicks soaked in water

Directions:

  1. Remove shrimp tails.
  2. Cut bacon strips in half
  3. Cook bacon strips in a frying pan over medium heat until limp.
  4. Stir together garlic and chili sauce until well blended.
  5. Dip each prawn in the sauce to coat,
  6. Wrap a half slice of bacon around shrimp and secure with toothpick.
  7. At this point you may cover and refrigerate until next day.
  8. To cook, place shrimp on a broiler pan or rack over shallow baking pan. (Help clean up – line it with foil)
  9. Broil 6 inches below preheated broiler unit, turning once, until bacon is crisp (about 5 minutes).
  10. Insert the shrimp toothpicks into the cabbage on tray
  11. Place extra wrapped shrimp around base of cabbage.

Serves: 60-80

Shrimp With Creamy Sriracha Cocktail Sauce and Easy Aioli

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These sauces/dips are killer!  Good for veggies too.  Try artichokes.

Shrimp:

  • 4 lbs frozen cooked shrimp, 31 to 40 count – no tails, thawed overnight in the fridge.
  • Drain well. Put them between a double layer of paper towels and press down with the towel to absorb the extra moisture.
  • Creamy Sriracha Cocktail Sauce
  • Easy Aioli

Creamy Sriracha Cocktail Sauce

Creamy Sriracha Cocktail Sauce Ingredients: 

  • 1 c mayo or light mayo
  • ¼ c ketchup
  • 2 Tab fresh squeezed lime juice
  • 2 Tab Sriracha Sauce (more or less to taste)
  • ½ c finely chopped green onion

Creamy Sriracha Cocktail Sauce Directions:

  • Finely chop the green onion.
  • In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
  • Stir in the lime juice, Sriracha sauce to taste, and finely chopped green onions.
    (If you’re not familiar with Sriracha, start with a couple of teaspoons and taste it before you add the full tablespoon. This will get more heat as it sits in the fridge.)

Serves: 1 ½ cups

Sorce: KalynsKitchen.com.

Easy Aioli

Aioli Ingredients:

  • 4 garlic cloves, pressed
  • ½ Tab coarse kosher salt
  • 1 c mayonnaise
  • ¼ c olive oil
  • 2 Tab fresh lemon juice

Aioli Directions:

  1. Mash garlic and ½ teaspoon salt in small bowl until paste forms.
  2. Whisk in mayonnaise, olive oil, and lemon juice.
  3. Season to taste with coarse salt and pepper.
  4. Cover and chill.

Serves: Makes about 1 ¼ cup

Source: Amy Finely, Bon Appétit | July 2008

Can be made 1 day ahead.