Festive/ Extravagant Hors D'oeuvres

[KateandtheGirls]

I'm having a party at my house on Dec 8 for the neighborhood ladies. (We do it once a month, in theory to play a dice game Bunko, in practice to drink and have fun.) I'm looking for ideas for hors d'oeuvres that are either Christmassy or extravagant (in a caviar/ foie gras kind of way). I'd also like to make some kind of punch, alcoholic of course.

Any ideas?

Do you like olives?

I don't particularly, but I'm sure that lots of my friends do, so I wouldn't be against serving them! What did you have in mind?

Olive cheesy ball things. Very yummy but not massively extravagent though.

What about mini beef wellingtons?

Blinis? Devils on horseback?
I have a recipe for saffron and lime prawns if you can get saffron.

Mini beef wellingtons sound good. Not so sure about the olive cheese balls, but that's probably just a personal thing.

Yes please, Turquoise, I have some saffron. Blinis with caviar would be good. What are devils on horseback?

Okay, not extravagant but always goes over really well in the south (you're in Florida right?)... Tuna Ball!!!

Really easy, just a can of tuna, package of cream cheese, chopped pecans. Mix together, form a ball, sprinkle with paprika for color and serve with wheat thins. Can also add chopped onions if you like.

angels on horseback
devils on horseback
Angels are tastier IMO but devils sound more fun!
Copying out the prawns now.

theres a whole thread on this that cd started last year

codballs sound yummy

this recipe is virtually the same as mine - apologies that it's from Paul Burrell!

Mmmm... Great ideas, thanks. And thanks for the link Coddy. I'll take a look at that.

Saffron and lime prawns:
juice and finely grated rind of 1 lime
good pinch of saffron strands
1 crushed clove garlic
2 small red chillies, deseeded and v finely chopped
75ml e v olive oil
32 raw tiger prawns, shelled

Pour lime jiuce and rind into a small pan and heat gently. Add the saffron and leave to soak for 5 min. Stir in the garlic and chillies and add the olive oil. Pour into a screwtop jar, secure the lid and shake well.
Put the prawns in a shallow dish, pour over the marinade, cover and leave for at least 1 hour.
Preheat the grill. Thread four prawns per skewer, then lay under the grill and cook for about 2 mins on each side till they have just turned pink. Serve hot or cold with garlic bread.

drool...

Mmmm... they sound good.

Thanks for all your ideas.

Here is my final menu.

Beer
Red wine
White wine
Christmas Sparkle Punch

Blini with sour cream and caviar
Citrus and clove marinated shrimp
Crabmeat parmesan canapés
Oysters Rockefeller
Baked brie with caramelized onions
Cauliflower fritters with smoked salmon
Beef tenderloin and artichoke puree on toasts
Spiced holiday nuts

Better get off mumsnet now and start doing some cooking!

Sounds scrummy. When you've done all that and scoffed it all and cleared up and have a minute in the next few weeks, can you stick the crabmeat parmesan recipe up here?

Hope the party rocks - sounds like it can't fail with that lot

OK, the artichoke puree is done.

\link{http://www.epicurious.com/recipes/recipe_views/views/11113\Crabmeat parmesan canapes.}

It sounds very easy. I'm going to follow some of the reviews and add Old Bay seasoning, and mix some cream cheese in with the mayo. I'll let you know how it turns out.

mmmmmmm - wish I was there!