These are the hors d'oeuvres I make for cocktail parties, celebrations and gatherings in Connecticut homes. Stationary platters set out for guests to help themselves; butlered bites are passed on trays through the party. Use them as a starting point, and we'll choose the mix at your consultation around your guests, the season and any dietary needs. Dishes marked GF are gluten-free.
Stationary Hors d'Oeuvres
display platters
Basket of Fresh Crudités
with Creamy Buttermilk Herb Dip
Dips and Crisps
Tuscan White Bean Dip, Caramelized Onion Dip, Spicy Warm Crab Dip with Assorted Flatbreads, Crostini and Chips
Bruschetta Display
Tomato-Basil, Black Olive and Roasted Red Pepper
Antipasto Platter
Cured Meats, Cheese, Olives, Marinated Mushrooms, Artichokes, Cherry Tomatoes, Roasted Red Peppers, Melon Carpaccio and Breadsticks
Mashed Potato “Martinis”
Bacon, Salsa, Onion Crisps, Horseradish Cream, Sour Cream, Scallions, Gruyère and Cheddar Cheese
Southwestern Platter
with Guacamole, Smoky Black Bean Dip, Pico de Gallo and Assorted Tortilla Chips
Roasted Seasonal Vegetable Platter
with Garlic Aioli and Mint-Cilantro Pesto
Smoked Salmon Platter
with Capers, Red Onion, Whipped Cream Cheese and Toasted Bagels and Crostini
Artisan Cheese Platter
with Dried Fruits, Nuts and Olives
Mediterranean Platter
with Hummus, Baba Ganoush, Olives, Feta, Marinated Artichokes, Roasted Red Peppers, Stuffed Grape Leaves and Toasted Pita
Seasonal Fruit Platter
Petit Baguette Platter
Roasted Turkey, Herbed Stuffing and Orange-Cranberry Aioli; Rare Roasted Beef, Arugula and Horseradish Sauce; Shrimp or Chicken Tarragon Salad; Ham, Cheddar and Peach Preserves
Meat
butlered
Grilled Chicken Skewers (GF)
with Ginger-Peanut Dipping Sauce
Sweet Italian Sausage Bites (GF)
with Balsamic Honey Glaze
Hearty Short Rib Chili in Corn Cups (GF)
with Lime Crema
Spiced Lamb Meatballs (GF)
with Lebanese Yogurt Dipping Sauce
Chipotle Chicken Tostadas
with Guacamole and Sour Cream
Asian Beef Skewers in Lettuce Leaves (GF)
with Soy-Ginger Dipping Sauce
Cocoa-Rubbed Pork Tenderloin Skewers (GF)
with Cranberry or Peach Chutney
PLT
Prosciutto, Lettuce and Tomato Mini Sandwiches
Watermelon, Manchego and Serrano Ham Skewers (GF)
Beef and Rosemary Skewers (GF)
with Pearl Onions
Marinated Skirt Steak
with Chimichurri Sauce on Crostini
Serrano Ham and Manchego Croquettes
Bacon-Wrapped Dried Plums (GF)
Potato and Chorizo Empanadas
with Cilantro Cream
Pan-Roasted Duck Breast on Sweet Potato Crisps (GF)
with Goat Cheese and Port-Cranberry Reduction
Stuffed Mushrooms
with Shallots, Sage and Pancetta
Ham, Gruyère and Honey-Mustard Palmiers
Fresh Figs (GF)
with Creamy Goat Cheese, Prosciutto and Honey
Pulled Pork Sliders
with Buttermilk Slaw and Fried Pickle Chips
Sweet Potato Latkes
with BBQ Duck Confit, Pickled Red Onion and Corn Salsa
Vegetarian
butlered
Savory Apple, Cheddar and Thyme Turnovers
Cherry Tomato, Basil and Olive Tartlets
Manchego and Quince Skewers (GF)
with Almonds
Grapes Stuffed with Goat Cheese and Pistachios (GF)
Savory Palmiers
with Pesto, Sun-Dried Tomato and Goat Cheese
Roasted Root Vegetable Crostini
with Boursin Cheese
Wild Mushroom Ragù Tartlets
with Chèvre
Potato Pancakes
with Tomato-Peach Chutney
Edamame Hummus on Toasted Naan
with Lemon Yogurt
Grilled Veggie Kabobs (GF)
with Cilantro-Mint Pesto
Caramelized Onions with Indian Spices on Puff Pastry
with Crème Fraîche
Garbanzo Bean Cakes (GF)
with Cashews and Mango Yogurt
Cider-Glazed Butternut Squash Bites (GF)
with Aged Gouda and Honey Drizzle
Roasted Butternut Squash Tartlets
with Walnuts
Quinoa Cakes (GF)
with Sweet Pea Pesto
Spanish Tortilla Bites (GF)
with Garlic and Red Pepper Aioli
Sweet Potato Latkes (GF)
with Chipotle Cashew “Cream”
Roasted Jalapeños Stuffed with Jack Cheese (GF)
Crispy Vegetarian Spring Rolls
with Sweet Chili Dipping Sauce
Seafood
butlered
Handmade Potato Latkes
Topped with Smoked Salmon and Lemon-Dill Cream
Miniature Maryland-Style Crab Cakes
with Classic Remoulade
Roasted Sea Scallops Wrapped in Bacon (GF)
Grilled Sea Scallops (GF)
with Red Curry Coconut Sauce
Salmon Tartare (GF)
with Lemon, Capers and Fresh Herbs on Potato Crisps
Lemon-Poached Shrimp (GF)
with Ancho-Chili Sauce
New England Clam Fritters
with Classic Tartar Sauce
Cured Wild Salmon
with Dill Cream and Sweet Red Onion on Toasted Black Bread
Grilled Shrimp (GF)
with Basil Pesto Dipping Sauce
Seared Tuna Carpaccio (GF)
with Avocado Salsa on Sweet Potato Crisps or Sesame Wonton Cups
Lobster and Sweet Corn Salad on Potato Crisps (GF)
Endive Stuffed with Crab Salad and Mango Chutney (GF)
