Everything about food, from matching food and wine to recipes, techniques and trends.
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4135

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Casting around for ideas

by Jeff Grossman » Tue Jan 08, 2019 1:59 am

I am going to a large gathering of Pumpkin's friends in mid-February. I'd like to bring along a starter / canape / finger-food course. Two catches:
(1) The party is at someone's house in Andover MA and the kitchen is a madhouse, so my dish can't require much in the way of heat. I'm sure I can get a burner or two but not sure I can get oven time.
(2) I will travel by train on Friday to a different destination and only reach Andover on Saturday midday. So, whatever it is should not be too perishable and probably should really be carried as components that I will assemble when I get there.

Browsing around in here I recalled some nice ideas:
...the mini Cuban sandwiches http://forums.wineloverspage.com/viewtopic.php?f=5&t=56896&p=473455&#p473437
...the potato-chevre terrine http://forums.wineloverspage.com/viewtopic.php?f=5&t=47659&p=439708&#p439708
...the bouillabaisse terrine http://forums.wineloverspage.com/viewtopic.php?f=5&t=47659&p=435259&#p435259
...the lobster-gin-cream ravioli http://forums.wineloverspage.com/viewtopic.php?f=5&t=61851#p473656

I'd recast the lobster ravioli as a spoon of filling on a bread round / cracker / crostini of some kind.

Anybody else have any other ideas that tickle their fancy nowadays?

(And, if I do a terrine, Jenise, I will ask for some guidance; I think these are both yours.)
no avatar
User

Rahsaan

Rank

Wild and Crazy Guy

Posts

8077

Joined

Tue Mar 28, 2006 9:20 pm

Location

Chapel Hill, NC

Re: Casting around for ideas

by Rahsaan » Wed Jan 09, 2019 12:33 am

I have no idea, but wanted to say that you are displaying admirable dedication. Given all those constraints, I would very quickly opt to buy something pre-made/liquid as my contribution.
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4135

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Casting around for ideas

by Jeff Grossman » Wed Jan 09, 2019 1:33 am

Thanks for the moral support, Rahsaan. Indeed, when Pumpkin goes without me he brings wine and chocolate.
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

32801

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: Casting around for ideas

by Jenise » Wed Jan 09, 2019 9:06 pm

Jeff, neither of the terrines would work as finger food. The cuban sandwiches would, beautifully. If you make them the way I did, wrapped in Lavash and then pan sear to 'glue' them shut, all you need to do at the location is oven-bake to re-crisp them, then slice. But you'd need about 10-15 minutes oven time. So maybe that's not a good plan, either.

I love stuffing cold fillings, like smoked salmon/cream cheese/onion in crepes. Good do-ahead, and they travel well. They also stand up and you can put quite a few on one plate. Another party hit I've done many times involves Asian rice wrappers. I'll buy rare sliced beef at the deli counter. Stack one slice of beef on a soft lettuce leaf (core cut out). Inside each piece of beef put fresh mint and cilantro and some crumbled blue cheese, then roll it up tightly in the softened rice wrapper. Cut each in half, then crowd them upright on a plate, cut side up. Pour just a touch of a good red wine vinegar vinaigrette in the center just before service. Cold, salad-y, keto-diet friendly, delish. And no one will have ever had it before unless they've been to one of my parties, because I made them up!

Another idea for a lobster, shrimp, crab etc type 'salad'. Buy square wonton skins. The little ones, about 3 and a half inch square. Cut each in half. Lay them side by side on a sheet pan, brush with a meager amount of olive oil, sprinkle a bit of salt. Bake at around 450 until golden, about 3-4 minutes. You've now made your own crackers. Load a bit of seafood spread on one end. Easy to pick up, easy to eat, and no one will say gosh didn't I just have this last week.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4135

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Casting around for ideas

by Jeff Grossman » Thu Jan 10, 2019 2:07 am

Thanks, Jenise! I am keen to try the Cuban roll and I have a convenient covered-dish wine dinner on Saturday.

Thinking about the ingredients, this idea could also easily make a roll of Reubens (put a cup of Russian on the serving plate for dipping), Philly Cheesesteak, or, really, any sandwich type that has cheese and not too many wet ingredients.
no avatar
User

Barb Downunder

Rank

Wine guru

Posts

669

Joined

Wed Mar 18, 2009 7:31 am

Re: Casting around for ideas

by Barb Downunder » Thu Jan 10, 2019 5:43 am

A tricky situation Jeff!
Open sandwiches can be easily assembled and just require a little imagination. Slices of baguette or a similar size base, pastry, cracker, pumpernickel etc.

Cream cheese, smoked salmon draped on top artistically, baby capers, dill sprigs
Hard boiled eggs mashed with mayo and seasoning/fresh herbs a curl of jamon/prosciutto
Caprese
Endless variations.
No heat required. Generally well received. Simple, and obviously recognisable ingredients .

Whatever you do enjoy!
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4135

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Casting around for ideas

by Jeff Grossman » Thu Jan 10, 2019 1:39 pm

Thanks for the suggestions, Barb. You're right that the little canapes are always good (and easy). And you have brought to mind a pleasant memory from years ago when I did just exactly that for a friend's wedding!
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4135

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Casting around for ideas

by Jeff Grossman » Mon Jan 14, 2019 3:06 am

Chef Grossman checking in: I went to my local TJ. They didn't have lavash -- "We discontinued that." -- so I picked up a package of whole wheat tortillas. The TJ had the rest of the ingredients. I made four rolls: all had ham and cheese, three had pulled pork, two were sprinkled with chopped cornichons (I'm not crazy for dill pickles), one with a chunky tapenade, and one of the cornichon ones had an additional smear of Dijon. All were seared shut (5 minutes in a hot pan) then baked-off two days later. They were a tad loose when cut but they did fly off the plate. I liked the +cornichon,+Dijon one the best.

So... thank you, Jenise, for the excellent idea!
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

32801

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: Casting around for ideas

by Jenise » Mon Jan 14, 2019 2:49 pm

Fantastic, Jeff. Yes, you DO have to do a very tight roll.

Can't believe they've discontinued the lavash. Probably true at my store as well then--I'll miss them!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Who is online

Users browsing this forum: Baidu [Spider] and 1 guest

Powered by phpBB ® | phpBB3 Style by KomiDesign