quiche

Quiche Appetizers

Better than homemade and without all the work, these bite-sized gourmet quiches are so simple to serve. Enjoy our rich, buttery pastry shells made with our secret recipe and packed with the finest fresh veggies, cheeses and creams. A must for bridal shower, wedding and brunch menus.

Broccoli & Cheddar Quiche 100 pcs Reg Price:$ 85.36 Your Price:$ 78.55 You Save:$ 6.81

Mushroom Quiche 100 pcs Reg Price:$ 84.93 Your Price:$ 77.23 You Save:$ 7.70

Pastry Shells 100 pcs Reg Price:$ 58.03 Your Price:$ 51.61 You Save:$ 6.42

Potato and Onion Frittata 2 pcs Reg Price:$ 56.00 Your Price:$ 49.95 You Save:$ 6.05

Quiche Assortment 100 pcs Reg Price:$ 75.32 Your Price:$ 69.84 You Save:$ 5.48

Quiche Lorraine 100 pcs Reg Price:$ 84.69 Your Price:$ 78.55 You Save:$ 6.14

Quiche Lorraine - 32 Count 32 pcs Reg Price:$ 48.45 Your Price:$ 41.30 You Save:$ 7.15

Spinach Quiche 100 pcs Reg Price:$ 84.21 Your Price:$ 77.59 You Save:$ 6.62

Sundried Tomato and Wild Mushroom Quiche 100 pcs Reg Price:$ 110.88 Your Price:$ 98.43 You Save:$ 12.45

hors d'oeuvres

Feta Custard in Phyllo Cups

Source: Better Homes and Gardens

http://recipes.bhg.com

Makes 30 appetizers

Prep: 30 minutes
Bake: 15 minutes

Ingredients

• 30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
• 1 4-ounce package crumbled feta cheese
• 1 3-ounce package cream cheese, softened
• 1 egg
• 2 teaspoons lemon juice
• 1 teaspoon all-purpose flour
• 1/3 cup pitted kalamata olives, chopped
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon olive oil
• 1/4 teaspoon balsamic vinegar
• 1 clove garlic, minced
• Dash ground cumin
• Dash ground red pepper
• Snipped fresh parsley or snipped fresh oregano

Directions

1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.

2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

Homemade Mini-Phyllo Shells: Preheat oven to 350 degree F. Grease thirty-six 1-3/4-inch muffin cups; set aside. You will need a total of 4 sheets of frozen phyllo dough (18x14-inch rectangles), thawed, and about 1/4 cup melted butter. Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle. Lightly brush 1 sheet of phyllo dough with some of the butter. Stack 3 more phyllo sheets, brushing between each layer with melted butter. Cut phyllo stack lengthwise into six 18-inch long strips. Cut each strip crosswise into 6 rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 8 to 10 minutes or until golden. Proceed with filling and baking as in recipe for Feta Custard In Phyllo Cups. Bake shells with filling right in the muffin cups or place filled shells on a baking sheet as in recipe.

Nutrition facts per serving:
calories: 49
total fat: 3g
saturated fat: 1g
monounsaturated fat: 1g
polyunsaturated fat: 0g
cholesterol: 14mg
sodium: 79mg
carbohydrate: 3g
total sugar: 0g
fiber: 0g
protein: 1g
vitamin A: 0%
vitamin C: 1%
calcium: 2%
iron: 1%

Diana's Desserts

Pecan Tassies in Cream Cheese Pastry

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Servings: Makes 2 dozen tassies

Comments: Lovely little pecan cups. Serve during the holidays with coffee.

Ingredients: Pastry: 1 cup all-purpose flour 1 tablespoon granulated sugar Dash of salt 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 2 tablespoons butter or stick margarine, softened 2 tablespoons fat-free milk Cooking spray Filling: 1/3 cup finely chopped pecans 1/2 cup packed brown sugar 1/3 cup light-colored corn syrup 1 teaspoon vanilla extract 1/8 teaspoon salt 1 large egg 1 large egg white

Instructions: Preheat oven to 350 degrees F. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup. Bake at 350 degrees F for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack. Makes 2 dozen tassies.

Source: DianasDesserts.com

Baba au Rhum Cakes

Average Rating: (total ratings: 1) [Read reviews] [Post a review]

Servings: 10

Comments: Baba Definition: [BAH-bah] Also called baba au rhum, this rich, light currant or raisin studded yeast cake is soaked in a rum or kirsch syrup. It's said to have been invented in the 1600s by Polish King Lesczyinski, who soaked his stale kugelhopf in rum and named the dessert after the storybook hero Ali Baba. The classic baba is baked in a tall, cylindrical mold but the cake can be made in a variety of shapes, including small individual rounds. When the cake is baked in a large ring mold it's known as a savarin* (definition for Savarin follows). Savarin Definition: [SAV-uh-rihn; sa-va-RAN] This variation on the baba* (see definition above) is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with pastry cream, crème chantilly or fresh fruit. From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Ingredients: 1 envelope dried yeast: 1/2 cup warm water 1 3/4 cups all-purpose flour 4 eggs 1/4 cup granulated sugar Pinch salt 1/2 cup (1 stick/4 oz/113g) unsalted butter, softened and chopped 4 tbsp. raisins (optional) Glaze: 1 cup granulated sugar 1 cup water 1/2 cup rum Heavy cream, for serving Seasonal berries, for serving (optional)

Instructions: For the Cakes: Stir the yeast into the water and let stand for 5 minutes to dissolve. Add 1/2 cup of the flour and, using an electric beater, mix until combined and the mixture is smooth, about 1-2 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the sugar and salt and the remaining 1 1/4 cups flour, beating until the mixture is smooth. Cover and let stand in a warm place until doubled in bulk, about 45 minutes. Gradually beat in the softened butter, piece by piece until the mixture is smooth. If using, soak the raisins in lukewarm water, then squeeze out the excess water and work them into the dough. Set aside. Butter ten 3/4-cup Baba molds. Place 2-3 tablespoons of the mixture in each mold, cover and let stand for 45 minutes, or until doubled in bulk. Meanwhile, preheat the oven to 400 degrees F (200 C). Add the cakes and bake for 20 minutes, or until puffed and golden and when tapped gently they sound hollow. Remove the cakes from the molds and place on a wire rack to cool. For the Glaze Mix the sugar and water in a small saucepan. Stir over low heat to dissolve the sugar. Bring to a boil and boil for 5-7 minutes, or until reduced by half. Remove from the heat, then stir in the rum. While the cakes are still warm, brush the tops with the glaze. Serve warm or cool with the cream and seasonal berries, if desired. Makes 10 individual size baba au rhum cakes.

Source: DianasDesserts.com

White Chocolate Mousse Tarts

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Servings: 12

Comments: Here's a quick and easy dessert to make for your family or for guests dropping by unexpectedly.

Ingredients: 2 (4-ounce) packages Mini Graham Cracker Pie Crusts, (12 mini pie crusts total) 6 oz. premium white chocolate baking squares 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon almond extract 2 cups (1-pint) whipping cream, stiffly whipped

Instructions: In a medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into crusts. Chill 4 hours or until set. Serve with fresh fruit if desired. Tip: Decorate top of individual tarts with strawberries, kiwi fruit slices or candies for a festive look. Serve on a fancy platter for added elegance. Makes 12 servings.

Swedish Sand Pastries

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Servings: 14 petit tarts or 7 mini tarts

Comments: What makes sand pastries taste so pleasant is their crumbly, silky texture and toasty flavor from browned butter and ground roasted almonds. You can, in fact, control the flavor and texture by how you make the tarts: If baked just until golden brown, they're tender; if richly browned, they take on a crunchy bite when cool, with a melt-away texture on the palate. Most cookware stores will carry various shapes and at least a couple of sizes of the tiny tart pans. You can use tiny ones for pretty pick-up treats or larger ones for a full-size dessert.

Ingredients: MAKES: 14 tarts 2 1/2 inches wide or 7 tarts 3 inches wide 1/2 cup ( 1 stick or 1/4 lb.) unsalted butter 1/3 cup roasted salted almonds 1/3 cup granulated sugar 1 large egg white 1 teaspoon vanilla extract 1/4 teaspoon almond extract 3/4 cup all-purpose flour

Instructions: 1. In a 1-1 1/2-quart pan over medium heat, cook butter until particles on pan bottom and foam that floats on melted butter turn amber-colored and smell toasted (mixture may bubble up), 5 to 6 minutes. Let cool at least 10 minutes. 2. In a food processor or blender, whirl almonds and sugar to a fine powder (if using a blender, transfer to a bowl). Scrape browned butter into container with nuts and sugar; add egg white, vanilla, almond extract, and flour. Whirl or stir with a fork until blended (dough will be sticky). 3. For petite tarts, use 2 1/2-inch round tart pans (about 3/4 in. deep; 2-tablespoon capacity), lining each with about 1 1/2 tablespoons dough. For cookie-size tarts, use 3-inch round tart pans (about 1 1/4 in. deep; 5-tablespoon capacity), lining each with about 3 tablespoons dough. With your fingertips, press dough evenly over bottom and up sides of pans (nonstick or regular), flush with rims. Set slightly apart in a shallow, rimmed pan (10x15 inch). 4. Bake in a 300° F regular or convection oven until tarts are richly browned at the edges and slightly paler in the center, 25 to 35 minutes; small tarts brown faster, so start checking them early. (If you prefer slightly softer tarts, bake only until edges are golden brown, 20 to 30 minutes.) The tarts puff up in the center as they cook, leaving only a small depression. 5. Transfer pans to a rack and let stand until tarts are warm but comfortable to touch, 5 to 8 minutes. Then invert one pan at a time onto a flat surface and gently squeeze, tapping very gently. If tart doesn't fall out, ease free with the tip of a sharp knife. Serve warm or cool. If desired, fill tarts with whipped cream and top with fresh berries.

Source: DianasDesserts.com

Warm Lemon Sponge Cakes

Average Rating: (total ratings: 2) [Read reviews] [Post a review]

Servings: 6

Ingredients: Lemon Curd: 1/3 cup fresh lemon juice 3 eggs 1 egg yolk 1/2 cup granulated sugar 1/2 cup unsalted butter, cut into pieces 1 tsp. lemon zest Lemon Sponge: 3 eggs 1/2 cup granulated sugar 1/2 cup all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt 1/4 cup unsalted butter, melted 1/2 tsp. vanilla extract 1 tsp. lemon zest 2 tsp. lemon juice Confectioners' sugar, for dusting tops of cakes

Instructions: For lemon curd, whisk together lemon juice, eggs and yolk, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10 to 15 minutes. Remove from heat and chill until ready to use. For lemon sponge, preheat oven to 350°F (180°C). Grease and sugar 6 (5-ounce) ramekins, and place a disc of parchment paper at the bottom of each ramekin. Place eggs in their shells in a bowl, cover with hot tap water and let sit for a few minutes. Break eggs into a bowl and whip eggs and sugar in a mixer fitted with the whisk attachment until very pale and airy, about 10 to 15 minutes. Sift together dry ingredients into a separate bowl. Combine butter, vanilla, zest and juice and set aside. Reduce speed on mixer to medium and add dry ingredients quickly to egg mixture, but not all at once, until almost blended. Add butter mixture, and mix just until blended. Spoon cake mixture evenly among ramekins, leaving 1/2 inch at the top for expansion. Spoon a generous dollop of lemon curd into the centre of each cake. There is no need to press it in as it will sink during baking. Bake for 20 to 25 minutes, until cake is golden brown and springs back when you touch it. To serve, turn warm cakes out onto dessert plates. Dust tops with confectioners' sugar and serve with a piped bit of the remaining chilled lemon curd beside it. Makes 6 servings.

Pistachio Popover Creme Brulees with Grand Marnier

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Servings: Makes 6 servings

Comments: These little Pistachio Popover Creme Brulee's are perfect to serve at your next tea or as a special dessert for a sunday brunch.

Ingredients: For Custard: 1/4 vanilla bean, halved lengthwise 2 cups heavy cream 4 large egg yolks 1/4 cup sugar For Syrup: 1/2 vanilla bean, halved lengthwise 2 cups fresh orange juice 1 cup granulated sugar 2 tablespoons Grand Marnier (or other orange liqueur) For Popovers: 1/2 cup unsalted shelled natural pistachios 1/4 cup granulated sugar 1 cup all-purpose flour 1/4 teaspoon salt 1 cup whole milk at room temperature 2 tablespoons unsalted butter, melted 3 large eggs at room temperature 2 tablespoons superfine granulated sugar Special Equipment Needed: One (1) 9X 5X 3-inch glass loaf pan Nonstick Popover Pan with 6 (51/2-oz) cups Cooking Blowtorch

Instructions: Make Custard: Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat. Remove from heat, then steep, covered, 20 minutes. Discard pod. Preheat oven to 325°F (160°C). Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly. Pour through a fine sieve into glass loaf pan. Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour. Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours. Prepare Syrup while Custard Bakes: Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes. Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature. Make Popovers: Preheat oven to 375°F (190°C). Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground. Add flour and salt and pulse to combine. Add milk, butter, and eggs and blend until just combined. Pour batter into 6 well-buttered popover cups, filling them two-thirds full. Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes. Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool. Assemble Dessert: Cut off tops of cooled popovers and arrange in a baking dish. Brush tops with some syrup and heat in oven until warm, about 3 minutes. While tops are heating, fill bottoms of popovers with custard. Sprinkle 1 teaspoon superfine sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts. Cooks Note: Custard and syrup can be made 2 days ahead and chilled, covered. Bring custard to room temperature and warm syrup before proceeding. Makes 6 servings.

Source: Gourmet-October 2001-Gourmet Entertains

Lemon Pudding Cakes with Strawberry Sauce

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Servings: 6

Comments: Pudding cakes are basically egg custards, but with two improvements. Unlike ordinary egg custard, pudding cakes contain a little flour and beaten egg whites. During baking, the beaten egg whites will float to the top, forming a spongy cake-like cap. Meanwhile, the remainder of the batter settles to the bottom to make a pudding-like layer. You may invert the cakes from their ramekins and place on dessert plates eating them "custard side up", or serve them in their ramekins, enjoying them "cake side up", as shown in the photo above......................Diana

Ingredients: For The Pudding Cakes: 5 teaspoons unsalted butter, at room temperature 3 large egg yolks 3 large egg whites 1 1/2 cups whole milk 1/3 cup lemon juice 1 tablespoon grated lemon zest 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/8 teaspoon salt For The Lemon-Lime Glaze Topping: 2 1/2 cups confectioners' sugar 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons heavy whipping cream 2 teaspoons grated lemon zest, very finely grated 2 teaspoons grated lime zest, very finely grated For The Strawberry Sauce: 6 cups fresh strawberries, washed and hulled 1/2 cup honey Confectioners' sugar, for garnish Mint sprigs, for garnish

Instructions: TO MAKE THE PUDDING CAKES: Preheat oven to 350 degrees F. Lightly grease six 3/4-cup ramekins or custard cups with 1/2 teaspoon of the butter and place in a large roasting pan. Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer on low to medium low speed, beat until frothy, about 2 minutes. Add the remaining 4 1/2 teaspoons of butter, the granulated sugar, the flour and salt; beat until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold beaten egg whites into the yolk mixture, until there are no large egg white lumps. Do not over mix. Laddle the batter into the prepared cups. Pour enough warm water into the roasting pan to come halfway up the sides of the ramekins or custard cups. Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Watch cakes closely. If they bake for just a few minutes too long, the tops will over brown (the tops should be a very light golden color). Remove from the oven and transfer the ramekins or custard cups (still in roasting pan with very HOT water) onto a cooling rack. Let ramekins sit in "water bath" for 10 minutes, then put in refrigerator to chill for 30 minutes or up to 6 hours. To serve, allow cakes to come back to room temperature then run a knife around the edge of each ramekin and invert them onto dessert plates. Drizzle cakes with glaze; let glaze set, and serve with Strawberry Sauce, and dust tops with confectioners' sugar. TO MAKE THE GLAZE TOPPING: Place powdered sugar in a small bowl. Add juices, lemon and lime zest, and whipping cream; stir until mixture is smooth. Let stand until icing falls in heavy ribbons from spoon, about 10 minutes. Makes about 1 cup. Drizzle over cakes. Let stand until icing sets. Store any extra glaze in airtight container at room temperature up to 1 day. Top with 1/2 cup of the strawberry sauce, and garnish each cake with mint sprig. TO MAKE THE STRAWBERRY SAUCE: Summer is, of course, the best time of year to make this, as berries are at their ripest and sweetest. Depending upon when you make this sauce, you might want to add more honey to taste. In a food processor or blender, puree 2 cups of strawberries on high speed and transfer to a large bowl. Quarter the remaining strawberries and add to the puree. Add the honey and mix to combine. Let sit at room temperature for at least 30 minutes. (Alternately, mix in advance and refrigerate for up to 6 hours until needed. Let come to room temperature before serving.) Makes 3 cups sauce. NOTE: When I make this dessert, I make the pudding cakes in the afternoon then chill them, as per the recipe. To avoid having to wait for them to come back to room temperature, when I am almost ready to serve dessert, I return the pudding cakes (in their ramekins) to the oven for 5 minutes then run a knife around the dishes and invert them. I find this process easier and has the added bonus of allowing the cakes time to puff up a little more in the oven. If desired, serve the cakes right in their ramekins, without inverting them. This way the cake side is up, and the custard is at the bottom. Makes 6 lemon pudding cakes. Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com

baby BLT

BABY BLTs
http://forums.crosswalk.com/m_206161/printable.htm

1 pkg. Italian breadsticks
Cherry tomatoes, sliced thinly

Filling:
Mayonnaise
chopped green onions
bacon bits

Mix green onions, bacon bits and add enough mayo to mix to a spreading/filling consistency (personal choice). Cut the ends off a breadstick. Cut the remaining part of the breadstick into small rounds. Drop spoonfulls of filling onto bread round. Top with a slice of cherry tomato.

Cold Appetizers

Heavy Cold
from http://www.cuisine-dart.com/full_full_service.php

Country Pate with Onion Marmalade and Crostini
Imported Cheese Display with Garnish
Wood Roasted Salmon with Lemon Cream
Roasted Red Pepper Dip with LaVasch Crackers
Cold Beef Tenderloin on Petite Baguettes with Horseradish Cream
English Stilton Walnut Torte with LaVasch Crackers
Salmon with Caper Purses Tied with Leeks
Skewered Shrimp Brochettes with Cocktail Sauce
Parmesan Garlic Cheese Mousse with Water Crackers
Santa Cruz Chicken in Petite Phyllo Cups
Asparagus Wrapped in smoked turkey Sauce

Cocktail Hors d'Oeuvres

We suggest six menu items. Create your own menu by mixing Cocktail Hors d'Oeuvres with Heavy Hors d'Oeuvres.

Crab Salad Profiteroles
Grape and Almond Chicken Salad Profiteroles
Smoked Vegetable Fajita Wraps
Assorted Petite Sandwiches with Smoked Turkey OR Honey Ham
Accompanied by Dijonnaise and Raspberry Mayonnaise
Parmesan Toasts
Parmesan Garlic Cheese Mousse and Water Crackers
Fresh Fruit Display (Seasonal)
Fresh Vegetable Display with Peppercorn Parmesan Dressing
Roasted Red Pepper Dip with LaVasch Crackers
Antipasto Presentation

Cold

Brie on Croustades with Raspberry
Stilton Cheese in Petite Pastry Shells
Belgian Endive with Bartlet Pears and Stilton Mousse
Sugared Bacon
Shrimp Canapés
Country Pate with Onion Marmalade on Croustades
Roasted Red Pepper and Kalamata Olives on Croustades
Cherry Tomatoes Stuffed with Dill Crème
Fresh Gourmet Vegetables with Curry Sauce
Fresh Petite Seasonal Fruit
Chevre Mousse on Water Crackers
Crab Salad Profiterole
Grape and Almond Chicken Salad Profiterole
Salmon Beggars Purse in Crepes
Seared Beef Tenderloin on Croustades

Assorted Crostinis Per Dozen http://www.housing.wwu.edu/dining/catering/menus/appetizers/appetizers.php Tomato & Basil, Red Pepper, Tomato & Olivada, Artichokes with Romano Cheese	$15.95
Assorted Pinwheels	$9.95
Assorted Sushi and California Rolls	$13.95
Chilled Jumbo Shrimp with Szechuan BBQ Sauce	$20.95
Chocolate Dipped Strawberries	$14.95
Focaccia Finger Sandwiches	$15.95
Fruit Kabobs	$13.95
Italian Bruschetta	$8.95
Petite Quiche	$13.95
Prosciutto Wrapped Asparagus Spears	$15.95
Rare of Beef on a Crostini with Gorgonzola Cheese	$18.95
Scallop Ceviche	$18.95
Sweet Potato and Maple Duck Confit Tarts	$17.95
Torte Rustica	$15.95
Zucchini stuffed with Feta Cheese & Roasted Red Peppers	$12.95

Mixed $7.95 per person

• Bacon Wrapped Water Chestnuts
• Spinach and Ricotta Stuffed Mushrooms
• Crispy Pot Stickers
• Italian Bruschetta
• Petite Quiche Lorraine
• Smoked Salmon Pinwheels
• Spanikopita

from... http://www.remmyscatering.com/menus/appetizers.html

Cold Vegetable Appetizers

Market Fresh Crudités Platter

$2.95

Crisp chilled baby carrots, broccoli, cauliflower, crispy green beans, zucchini, cherry tomatoes, and red and yellow pepper spears; served with our pesto dipping sauce.

Asparagus and Sugar Snap Peas

$2.75

Crisp-tender chilled asparagus spears and sugar snap peas arranged on a platter; served with honey-mustard dip.

Seasonal Fresh Fruit and Nut Platter

$3.00

Assorted sweet and juicy melons, pineapple, grapes, fresh strawberries, and seasonal berries; garnished with our sugar-and-spice nuts; served with Remmy's Devonshire cream.

Asian Spring Rolls

$2.25

Julienne carrots, bean sprouts, maifun noodles, shiitake mushrooms, cucumber, mango, and mint; wrapped in rice paper; served with a crushed peanut-lime vinaigrette.

Our Own In-House Tasty Nuts

$1.95

Choose from: Sugar Spiced Nuts, Cinnamon-Coffee Pecans, Deviled Pecans, Barbecued Cashews, Sweet & Spicy Candied Pecans, Toasted Chile Pecans, and Spicy Cashews.

Cold Meat and Cheese Appetizers

Hearty Domestic Sliced Meat and Cheese Platter

$6.50

Thickly–sliced, oven-roasted turkey breast, seasoned roast beef, honey ham, sliced cheddar, Swiss, provolone and mozzarella cheeses; served with our condiment platter of select olives, cornichons, sliced tomatoes, red onion, green leaf lettuce, assorted mustards, horseradish spread, mayonnaise, and a basket of assorted artisan and cocktail breads.

Remmy’s Assorted Domestic Cheese Platter

$3.50, minimum 25 servings

Tillamook cheddar, mozzarella, Swiss, spread cheeses; garnished with fresh fruit and served with a cracker basket.

Remmy's Imported Cheese Platter

$5.95, minimum 25 servings

Includes wheels of French Brie, Camembert, wedges of Parmesan, creamy Gorgonzola, French chèvre, and Spanish manchego; garnished with fresh fruit; served with seasoned and toasted crostinis, crackers and baguettes.

Europa Style Meat and Cheese Platter

$9.95, minimum 25 servings

Italian salamis, prosciutto, roast beef, mortadella with pistachios, mozzarella, provolone, Montrachet goat cheese and creamy Gorgonzola; garnished with assorted imported olives and served with baskets of toasted crostini, crackers and baguettes.

Remmy's Antipasto Platter

$3.95

Assorted salamis, prosciutto, fresh mozzarella, fresh melon wrapped in prosciutto, marinated vegetables, and assorted olives; served with baskets of Italian herbed flatbread and sliced baguettes.

Fresh Mozzarella Caprese Platter

$2.75

Fresh, sliced mozzarella and Roma tomatoes, chiffonades of fresh basil, and an herb olive oil and balsamic vinaigrette.

Prosciutto Roulades

$2.75

Stilton cheese spread on prosciutto and wrapped around fresh pear; garnished with lime slice and dill sprig.

Cold Seafood Appetizers

Prawns on Ice

$3.00

Served with our cocktail sauce.

Fiesta Prawns

$3.25

Prawns marinated in lime, cilantro, and Anaheim pepper; garnished with mango slices; a very festive platter.

Spicy Shrimp Wrapped in Snow Peas

$3.25

Marinated and sautéed shrimp wrapped in sesame snow peas.

Shrimp Ceviche

$3.25

Small bay shrimp in a refreshing cucumber-cilantro sauce; served with crisp, veggie and tortilla dipping chips.

Whole Decorated Salmon

$4.50, minimum 30 servings

Poached in our mustard-dill sauce with fresh lemons and white wine; decorated with cucumber "scales;" served with capers, sliced lemons, and red onions; accompanied by Italian herbed croccatini, and sliced baguette baskets.

Deviled Eggs

Deviled Eggs Your Way

$1.25

Choose from Plain, Curry, Mediterranean, Pesto, Dijon, Sun-dried Tomato Pesto, and Tarragon and Capers.

Spicy Crab or Smoked Salmon Deviled Eggs

$3.00

Cold Sandwiches and Canapés

Assorted Bruschetta

$2.50

Assorted tapenades, cheeses, artichoke hearts, tomatoes, olives, and other toppings on our herb-baked artisan bread slices.

Assorted Finger and Tea Sandwiches

$2.50

Servings are quarter-sandwich size. Choose From:

• Smoked Turkey and Herbed Cream Cheese Finger Sandwiches Made with orange-date bread.
• Smoked Salmon and Avocado Served with lemon-caper butter on pumpernickel bread.
• Chicken, Watercress and Avocado Topped with tarragon aïoli.
• Cucumber-Salmon Sandwiches Garnished with dill on miniature bread slices.

Assorted Cold Canapés

$2.50

Handmade assortment of Brie with Fresh Fruit, Asparagus in Prosciutto, Shrimp, Scallop Medallions, and more.

Smoked Salmon Spread

$2.75

Always a favorite; served with cracker and baguette baskets.

Dips! Dips! Dips!

All dips are served with appropriate dipping chips, crackers, or crispy crostinis.

• Mango Salsa $2.50
• Mexican Cheddar Dip $2.50
• Tex-Mex Dip $2.50
• Southwest Salsa with Black Beans and Corn $2.50
• Mediterranean Eggplant Dip $2.50 Served with pita chips.
• Thai Eggplant Dip $2.50 Served with crispy pita wedges.
• Artichoke-Parmesan Dip $2.75
• Corn, Avocado, and Crab Dip $2.75
• Guacamole Tostado Dip $2.75 This one has the works!
• Antipasto Dip $2.75
• Spicy Crab & Ginger Salsa $3.00 Served with sesame won ton chips.

Assorted House-Made Snacks

$2.50

Cheese Wafers, Spicy or Plain Cheese Straws, Pesto Palmiers, Pecan Crisps, and more.

Cold Tortes and Pâtés

Sushi Torte

$2.50

Layered, seasoned pearl rice, smoked salmon, apple, cucumber, sesame seeds and more.

Torta Rustica

$3.50

Italian meats, cheeses, and roasted vegetables, baked in brioche; a beautiful presentation.

Brie in Almond Crust

$3.25

Almond-crusted Brie with a delicious apple-apricot compote; garnished with grapes and strawberries and displayed on one of our beautiful, antique, tiered serving pieces; accompanied with water biscuits and toasted baguettes. (Additional Brie selections available.)

Seasonal Brie en Croûte

$3.25

This brie is baked in puff pastry and served whole; garnished with seasonal fruits and accompaniments and served with water biscuits and toasted herb baguettes.

Spiced Country-Style Chicken Pâté

$3.25

Includes dried apricots, hazelnuts, bread crumbs, apricot brandy and more; displayed on one of our beautiful, antique, depression-glass serving platters; garnished with grapes, strawberries and fresh herbs; served with water crackers and sliced baguettes. Tastes as good as it looks.

Pesto Torte

$3.25

Layered cheese mixture with sun-dried tomato and basil pesto; served with water crackers and toasted herbed crostinis.

from... http://www.culinarycapers.com/seasonals-2005-fall-winter.asp

"To everything there is a season..."
We are constantly developing new recipes, adapting and improving old favorites and seeking out suppliers for the best available ingredients. All this effort culminates with the introduction of our seasonal menus.

cold hors d’oeuvre
Spiced Chai Nuts
mixed nuts with sea salt, coconut and
sweet Indian spices

Sablefish Cake with Preserved Lemons
wild black cod seared in panko breadcrumbs
and topped with porcini mayonnaise

Sockeye Salmon Cake with Crisp Capers
wild salmon flavoured with lemon, dill and
shallot finished with panko breadcrumbs

Jerk Chicken with Mango Shooter Stix
yam purée and a crisp banana chip

BLT
vine-ripened cherry tomato stuffed with crisp
bacon, romaine lettuce and a touch of mayonnaise

Pulled Pork Roll Up with BBQ Sauce
topped with crispy fried onions

Smoked Duck with Kumquat and Pecans
on a crisp crostini with Okanagan pear jam

Wild Rice Blinis with Smoked Salmon
with pickled ginger, wasabi and watercress

Cumin Crisps with Manchego
delicate wafer with chive butter and quince marmalade

Prawn on a Japanese Rice Cake
with a ginger poached prawn and
chili mayonnaise

Sesame Tuna on a Japanese Rice Cake
rare ahi tuna with chili mayonnaise

Sesame crusted Tuna
rare tuna marinated in orange and topped with
wasabi cream and tobiko caviar

Edible Spoon with Beef Tenderloin
with parsley, capers and truffle emulsion

Sesame Ginger Chicken Cups
with fresh ginger, red bell pepper and sweet
chili sauce

Prawn Skewer with Mango Shooter Stix
lemon grass cilantro scented prawn with mango jus

Honey Roasted Lamb
served on a potato crisp with lemon mayonnaise
and fresh fennel salad

Corn Cakes with Indian Candy
apple horseradish cream and chives

Crusty Baguette Panini with Cappicolo
filled with grilled peppers, feta cheese and basil

Parmesan Pear Crisps
topped with Zinfandel poached pears and chèvre

Smoked Salmon on Peppered Shortbread
with cream cheese, fresh dill and lemon

Crusty Baguette Panini with Roasted Vegetables
filled with grilled vegetables, provolone cheese
and basil

Salad Rolls with Thai Chili Beef
served with hoisin lime dip

From Mississippi http://www.mississippis.com/menu/section.php?category_id=34

Cold Appetizers

---

Brie - One Kilo		$40.00
	Brie - One Kilo Round garnish with fresh fruit and served with Carr's Crackers
California Rolls		$21.00
	California Rolls with Soy, Wasabe and Pickled Ginger. Sold by the dozen. Minimum three dozen.
Charred Filet of Beef		$21.00
	Tenderloin with Arugala and Parmesan Aioli on Foccacia. Sold by the dozen. Three dozen minimum.
Crepe Cones with Sour Cream and Caviar.		$21.00
	Crepe Cones with Sour Cream and Caviar. Sold by the Dozen. Three dozen minimum.
Crisp Spinach and Chili Pepper Tortilla Cups		$21.00
	Crisp Spinach and Chili Pepper Tortilla Cups with Shrimp and Black Bean Salsa. Sold by the dozen. Three dozen minimum.
Crostini with Calamat Olives and Roasted Red Pepper Tapenade		$18.00
	Crostini with Calamat Olives and Roasted Red Pepper Tapenade. Sold by the dozen. Minimum three dozen.
Crostini with Smoked Trout, Asparagus and Yellow Pepper		$18.00
	Crostini with Smoked Trout, Asparagus and Yellow Pepper. Sold by the dozen. Three dozen minimum.
Crudité		$2.95
	Fresh Vegetables thinly sliced and attractively arranged on a basket or tray with dip. Priced per person. Ten person minimum.
Cubed Cheese & Crackers		$2.95
	Havarti, Cheddar, Provolone, Muenster, Swiss, Boursin and Cream Cheese with Assorted Crackers. Priced by the person. Ten person minimum.
Fresh Fruit Appetizer Platter		$3.25
	Fruit Sliced for eating without fork or knife and arranged attractively on a Platter. Priced by the person. Ten person minimum.
Fruit & International Cheese Wedges		$4.50
	Seasonal Finger Fruit arranged on a platter with A variety of cubed Cheeses. Priced per person. Ten person minimum.
Guacamole/Tortilla Chips		$2.95
	Freshly made Guacamole surrounded by a tray of Corn Tortilla Chips. Priced by the person. Ten person minimum.
Herbed Biscuits with Fig Jam and Thinly Sliced Ham		$18.00
	Herbed Biscuits with Fig Jam and Thinly Sliced Ham. Sold by the dozen. Three dozen minimum.
Humus and Pita Triangles		$2.25
	Pita Triangles arranged around a bowl of chick pea or white bean Humus. Priced per person. Ten person minimum.
Marinated Grilled Sichuan Shrimp		$21.00
	Marinated Grilled Sichuan Shrimp. Sold by the dozen. Three dozen minimum.
Mediterranean Platter		$4.95
	Tabooli, Feta Cheese, Humus, Cucumbers,Tomatoes, Peppers, Pita Triangles. Priced by the person. Ten person minimum.
Moroccan Chicken Roulade		$18.00
	Moroccan Chicken Roulade with Spinach, Preserved Lemon, Olives and Harissa, Yogurt Dip. Sold by the dozen. Three dozen minimum.
Nigiri Sushi		$21.00
	Nigiri: pieces of fish, shellfish, or fish roe over vinegared rice balls. Sold by the Dozen. Four dozen minimum.
Prosciutto Wrap		$18.00
	Seasonal Melon Wrapped in Imported Prosciutto. Sold by the dozen. Three dozen minimum.
Seared Tuna wrapped in Rice Paper with Ponzu Sauce		$18.00
	Seared Tuna wrapped in Rice Paper with Ponzu Sauce. Sold by the dozen. Three dozen minimum.
Shrimp Cocktail		$10.95
	Five Large Shrimp per Serving supplied with plenty of our own zingy Cocktail Sauce and Lemon. Priced per person. Ten person minimum.
Smoked Salmon Canapés		$18.00
	Smoked Salmon Canapés. Sold by the dozen. Three dozen minimum.
Smoked Salmon Side		$125.00
	Side of Smoked Salmon garnished with Onions, Tomatoes and Capers, served with Cream Cheese and Pumpernickel
Smoked Turkey with Cranberry Chutney on Mini Pumpkin Muffins		$18.00
	Smoked Turkey with Cranberry Chutney on Mini Pumpkin Muffins. Sold by the dozen. Three dozen minimum.
Tea Sandwiches		$2.00
	Dainty Sandwiches: Curried Ginger Chicken on Wheat, Cucumber and Watercress on White, Smoked Salmon and Herb Cheese on Pumpernickel, Egg Salad with Chives on White, Turkey, Cranberry and Cheddar on Rye, Roast Tenderloin and Watercress on Pumpernickel. Priced by the sandwich. Minimum forty sandwiches.
Tenderloin Crostini		$21.00
	Filet of Beef Crostini with Watercress and Boursin. Sold by the dozen. Three dozen minimum.
Thai Chicken Wrap		$18.00
	Thai grilled Chicken Wrapped in a Spinach Tortilla with Rice, Ginger Flavored Slaw and Peanut Sauce. Sold by the dozen. Three dozen minimum.
Tortilla Chips/Salsa		$2.25
	Medium Spiced Salsa surrounded by a tray of Corn Tortilla Chips. Priced by the person. Ten person minimum.
Vegetables & Dip		$2.95
	Crudité. May include Celery, Carrots, Cucumbers, Red Peppers, Green Peppers, Mushrooms, Tomatoes, Broccoli and Cauliflower Florets. Garlic and Herb Sour Cream Dip. Priced by the person. Ten person minimum.
Walnut Scones		$18.00
	Walnut Scones with Brie, Apple Chutney, and Watercress. Sold by the dozen. Three dozen minimum.
Wrapped Asparagus		$18.00
	Asparagus wrapped in Lemon Crepes. Sold by the dozen. Minimum three dozen.

order of 50 pieces
Moroccan Roasted Red Potato
Filled with Crème Fraiche and Caviar
$137.50
Jumbo Shrimp on Ice
Served with Cocktail Sauce and Lemon
$175.00
Fresh Melon Wedges
Wrapped with Prosciutto Ham
$150.00
Profiterole
Filled with Shrimp and Herb Cheese
$150.00
Salami Coronets
Stuffed with Roasted Garlic Boursin Cheese
$137.50
Crepe Purse
Stuffed with Basil Chicken Salad
Tied with a Chive
$150.00
Filo Cup Filled with
Smoked Salmon Mousse
Garnished with a Fresh Dill Sprig
$150.00
Fresh Asparagus
Wrapped with
Sliced Beef Tenderloin
$150.00
Deluxe Canapé Assortment
$150.00
Tropical Fresh Fruit Skewers
$150.00

Shrimp Cocktail Served Over Ice
Calamari Salad
Marinated Mushroom Salad
Italian Antipasto Platter
Fresh Vegetables with Dip
Fresh Sliced Fruit Display
Orzo Seafood Salad
Grilled Vegetable Platter
Artichokes and Sun-Dried Tomato Salad
Domestic and Imported Cheese Display
Bruschetta with Toasted French Bread
Bocconcini Mozzarella with Roasted Peppers
Grilled Sliced Chicken Breast Served over Lentils

Appetizers

University of Missouri Healthcare

• Vegetable tray & dip $1.20 per serving
  Assorted vegetables served with your choice of ranch, dill or onion dip.
• Spinach dip $.85 per serving
  A flavorful spinach dip arranged in a bread bowl and served with bagel chips.
• Tex mex tray $.75 per serving
  Trays layered with refried beans, guacamole, sour cream, salsa, grated cheddar cheese and black olives. Served with nacho chips.
• Cheeseball $.75 per serving
  Delicious mixture of cheeses combined to delight the palate. Served with crackers.
• Fresh fruit tray $1.50 per serving
  Fresh fruits in season arranged in colorful patterns on serving trays.
• Cold canapes $15.00 per dozen
  Beautifully handcrafted canapes. (Minimum order 4 dozen)
• Fruit & cheese tray $2.20 per serving
  Assortment of three cheeses, arranged with fresh fruit slices. Served with crackers.
• Dollar sandwiches $10.40 per dozen
  Dollar rolls with an assortment of turkey, ham and roast beef.
• Dipped strawberries $.45 each
  Fresh strawberries dipped in white and dark chocolate.
• Cheese tray $1.10 per serving
  Assortment of three cheeses, cubed and artfully arranged. Served with crackers.
• Finger sandwiches $6.75 per dozen
  Assorted salad sandwiches prepared on white and wheat bread.
• Fruit kabobs $.80 per kabob
  Fresh seasonal fruit on a skewer.
• Fruit & cheese kabobs $.95 per serving
• Small fruit pizza serves 10 for $12.50 br>Sliced fresh fruit artfully arranged on a sugar cookie crust layered with cream cheese.
• Large fruit pizza serves 20 for $25.00
  Sliced fresh fruit artfully arranged on a sugar cookie crust layered with cream cheese.

HAM-WRAPPED FRUIT

Serves 2

1/4 cup light cream cheese
1 tablespoon orange marmalade
2 ounces thinly sliced fully-cooked ham, cut into 1x4-inch strips
1/4 medium cantaloupe or honeydew melon, cut into thin wedges and peeled
2 kiwi fruit, peeled and sliced


Cooking Directions
In small bowl combine cream cheese and orange marmalade; mix well.

Spread cream cheese mixture on one side of each ham strip.

Place a piece of fruit on each ham strip and wrap around fruit.

Cover and chill.

Serving Suggestions
These appetizers go great for summer time get togethers or for a holiday appetizer or brunch buffets. Make them fun with novelty toothpicks.


Nutrition Facts
Calories 222 calories; Protein 11 grams; Fat 8 grams; Sodium 565 milligrams; Cholesterol 31 milligrams; Saturated Fat 4 grams; Carbohydrates 28 grams; Fiber 4 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

Cold
* Beef Satay with Toasted Sesame Seeds
* Pico de Gallo with Tri Colored Tortilla Chips
* Cajun Shrimp on Skewers with Roasted Red Pepper Marmalade
* Tartlet Shells filled with Artichoke Caper Relish
* Smoked Salmon Mousse in Phyllo cups
* Roasted Red Pepper Hummus with Pita Toasts
* Coconut Cumin Chicken Skewers
* Goat Cheese and Pesto Mousse in Phyllo Cups
* Strawberries
* Seasonal Fruit Display

Dips and Platters

• Tortellini with spicy aioli dip
  
• Smoked Salmon with appropriate accompaniments
  
• Creamy feta spread with veggies & pitas
  
• Crostini with or without chêvre and assorted toppings:Sundried tomato, black olive or artichoke tapenades
  
• Warmed brie with blueberry chutney & crackers
  
• Nine-layer tex-mex dip w nachos & crackers
  
• Layered shrimp dip with nachos & crackers
  
• Fresh seafood platter with cocktail sauce
  
• Black & white bean salsa with nachos
  
• Spicy Citrus Hummus with Pita Dippers
  
• Artichoke Dip for Veggies or Pumpernickel
  
• Lobster mousse or Gorgonzolla mousse
  
• Chile Con Queso Dip with Nachos
  
• Colourful Salmon Mousse or Smoked trout
  
• Mousse with crisp crackers
  
• Herbed Calvados paté served with crostini
  

Meat/Poultry

• Mini Scones with Smoked Turkey & Cranberry
  
• Beef, turkey, chicken party sandwiches
  
• Meat tortellini kabobs w dipping sauce
  
• Marinated Pork Tenderloin with Chutney
  
• Fillet of Beef, Arugula & Artichoke Crostini with parmesan curl
  
• Devilled Ham Puffs
  
• Texas Chicken Rollups
  
• Beef tenderloin wrapped around julienned veggie sticks served with horseradish cream
  
• Mini pizzas with turkey salad
  
• Curried chicken in mini pitas
  
• Filo tartlets with chicken ginger peanut sauceFilo tartlets with Asian beef salad

Meat Free

• Garden Veggie Squares
  
• Herbed Tortilla Pinwheels
  
• Spinach quiche squares
  
• Herbed phyllo cups w red pepper jelly
• New Potatoes stuffed with smoked salmon & horseradish or bacon & cheddar

Meat Free Con'td...

• Greek salad tarts
  
• California Rolls w pickled ginger & wasabi
  
• Garlic tomato bruschetta
• Beef tenderloin wrapped around julienned veggie sticks with horseradish cream
  
• Shrimp filled cucumbers
  
• Snowpeas filled with crab or herbed cheese
  
• Cheese tortellini kabobs w cashew dipping sauce
  
• Egg salad caviar tarts
  
• Veggie spring rolls in rice papers
  
• Mini corncakes with spicy mango salsa
  
• Mini California wraps
  
• Stilton shortbread with mango chutney & walnuts
  
• Crustless mini quiche
  
• Celery barquettes with stilton & walnuts Wild mushroom, garlic & thyme bouchées
  
• Roasted pepper, goat cheese and mint wraps

Seafood

• Corn cakes with sm. salmon & crème fraîche
  
• Sm. salmon bruschetta with fruit salsa
  
• Crabmeat, corn & cumin in endive spears
  
• Shrimp & chive Tarts
  
• Thai mussels/Oysters on the half shell
  
• Smoked salmon & cucumber tartlets
  
• Smoked salmon sushi
  
• Platter of small, medium or large shrimp with zesty cocktail sauce
  
• Mixed seafood platter (shrimp, calamari, crab, mussels, lobster)
  
• Smoked trout mousse tartlets
  
• Salmon & pecan tortilla pinwheel
  
• Smoked salmon tortilla roll
  
• Selection of fingersandwiches:
• Tiny crab-filled tortilla wraps or
  salmon, tuna, crab
• Snowpeas filled with crab
• Cucumber barquettes with smoked salmon
• Cherry tomatoes with crab & tarragon mayo and pickled ginger
• Filo tartlets with smoked salmon, cracked pepper and lime
  
• Cucumber cups with smoked trout mousse pepper and lime
  
• Filo tartlets with spincy cilantro shrimp
• Filo tartlets with crab, ginger and lime