Quick and Tasty Appetizer Ideas

The list of possible appetizer ideas are endless. There are numerous books on the subject and preparing appetizers are easier than ever with convenience products that are on the market today. Some of my favorite labor saving items are ready made crepes, puff pastry, refrigerated pie dough, and tortillas.

The practice of serving hors d'oeuvres and canapes before a meal is a custom Americans have adopted from other countries. Hors d'oeuvres and canapes are French in origin. A canape consists of some kind of spread on toast or crackers. The spread can then be topped with something else,like a piece of shrimp or a whole olive. An hors d'oeuvre is any kind of tasty morsel which serves to whet the appetite. Scandinavians begin large meals with a Smorgasbord of appetizers which is made up of pickled and jellied fish, marinated vegetables, pickles and cheeses.

In Italy the first course is called antipasto, a combination of tomato wedges, ripe olives, slivers of cheese and salami, anchovies and green pepper rings on lettuce. Wine vinegar and olive oil is served to pour over the antipasto. A Russian dinner is preceded by Zaboussky which is a side table filled with fish, pickled vegetables and the inevitable bowl of caviar.

American appetizers are a combination of all of these. The first course of a meal is easily taken care of by a tray of tidbits served with a beverage. The combinations which can be used are endless. Here is a list of suggestions:

TEMPTING TIDBITS

Rolled anchovy on hard cooked egg slice on a cracker.

Marinated cauliflower florets wrapped in slices of prosciutto.

Liverwurst mashed with mayonnaise and mixed with chopped olives. Shape into rolls and roll in chopped olives.

Mini croque monsieur sandwiches.

Roast beef wedges - Alternate thin slices of deli roast beef and Swiss cheese cut round with a biscuit cutter. Spread layers with horseradish mustard. Stack about an inch high. Wrap in waxed paper and chill. Cut into pie-shaped wedges to serve. Serve each wedge on a tooth pick.

Hard cooked egg whites stuffed with mixture of smoked turkey and Dijon mustard. Top with a sprig of parsley.

Place a sardine on the un-toasted side of a finger of bread. Sprinkle with few drops of lemon juice. Top with Parmesan cheese and pop under the broiler to brown.

Arrange a platter of seafood from which guests help themselves - Open a tin of sardines and dump from the can being careful to keep their overlapped position. Add a cluster of stuffed, rolled anchovies, whole shrimp, a flat round can of red salmon chilled and dumped to preserve the same form. Other canned seafood can be added to the tray. Have crackers, lemon juice and mayonnaise close by. Such a seafood food relish tray would be especially good for a buffet table. Garnish the tray with bunches of fresh herbs and lemon wedges.

Oysters Casino - On top of raw oysters on the half shell sprinkle lemon juice, a few drops of Tabasco and Worcestershire sauce, salt and pepper. Top with a small square of bacon and broil until the bacon is done. Serve hot.

A spread of smoked cheese mixed with whipped cream and poppy seeds or caraway seeds.

A spread of mashed liverwurst with grated onion, finely chopped celery and olive or sweet pickle juice.

Paste of deviled ham mixed with mustard, minced celery, Worcestershire sauce and a bit of mayonnaise. Served with crackers.

Canned shad roe cut into cubes, browned in butter, sprinkled with lemon Juice. Serve on toothpicks.

Cornucopias of ham or dried beef spread with cream cheese and chopped sweet onions.

Cubes of American cheese on toothpicks with slices of pickle or pickled onions.

Guacamole - Mash one ripe, peeled avocado. Add 2 teaspoons grated onion, a dash of garlic salt, 2 teaspoons lime juice, a few drops of Tabasco sauce and 1 ripe tomato, chopped. Serve with tortilla chips.

Empanadas- You can make virtually any filling you wish as long as its not too liquidy. (I know that's not a word, but hopefully you know what I mean.) You can use beef, chorizo, chicken or vegetables. Basic steps are to cook the seasoned meat or vegetables, cool, add cheese and stuff filling into a little round of premade pie dough or puff pastry. Use a 2 inch biscuit cutter to shape the rounds. Seal the edges of pastry with a fork and bake or fry.

Core large dill or sour pickles. Stuffed with seasoned cream cheese. Chill and slice.

Small lengths of stuffed celery stuffed with Boursin cheese.

Lobster meat salad in hard cooked egg whites.

Crepes filled with Brie, chopped apples, brown sugar and pecans. Fill each crepe with equal amount of filing and bake until cheese is just melted. Garnish with some orange zest for another layer of flavor.

Peel and de-vein some medium sized shrimp, steam and chill them and stuff with Roquefort cheese mixed with cream cheese.

Tiny hot meat balls on a toothpick around bowl of well seasoned chili sauce.You can also add a little cranberry sauce or grape jelly to the chili sauce to give it a sweet note.

Small corn fritters on a toothpick.

Honey Chicken Salad stuffed in store bought filo tartlets or mini puff pastry shells.

Angels on horseback - Oysters wrapped in bacon and broiled.

A paste of one package of cream cheese blended with one-half mashed avocado, grated onion, lemon juice, grated lemon rind and pinch of salt. Use for potato chip dip.

Toast small triangles of bread. Spread with mixture of Roquefort cheese mixed with mayonnaise. Top each with a thin slice of unpeeled red apple which has been dipped in lemon juice.