A GF Cocktail Party Menu


In light of my sister and her boyfriend moving into a new apartment together, she decided to celebrate by hosting a housewarming party. She also decided to put me in charge of the menu. After lots of research, I came up with the following menu in order to please the non-GF, as well as the GF....

FIG DIP
http://allrecipes.com/Recipe/Fig-and-Olive-Tapenade/Detail.aspx
Ingredients:
1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
Directions:
1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with GF bread or crackers (Glutino crackers).

PROSCIUTTO WRAPPED ASPARAGUS
http://allrecipes.com/Recipe/Prosciutto-Wrapped-Asparagus/Detail.aspx


Ingredients:
1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel
cheese, softened
12 spears fresh asparagus, trimmed
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. Bake 15 minutes in the preheated oven, until asparagus is tender.

STUFFED CRIMINI MUSHROOMS WITH GRUYERE
http://allrecipes.com/Recipe/Stuffed-Crimini-Mushrooms-with-Gruyere/Detail.aspx
Ingredients:
36 crimini mushrooms, stems removed
1/2 cup olive oil
2 1/2 cups chopped yellow onion
1/3 cup minced shallot
6 cloves garlic, minced
3 tablespoons chopped Italian flat leaf
parsley
3/4 cup chopped fresh chives
3 fluid ounces lemon juice
2 cups GF bread crumbs or crumbled crackers
5 ounces shredded Gruyere cheese
Directions:
1. Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
2. Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
3. Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
4. Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

BACON WRAPPED DATES WITH BLUE CHEESE
http://allrecipes.com/Recipe/Bacon-Wrapped-Dates-Stuffed-with-Blue-Cheese/De
tail.aspx
Ingredients:
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese (Maytag)
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

STUFFED RED POTATOES
http://www.finedinings.com/stuffed_small_red_potato_appetiz.htm

Ingredients:
1-1/2 pounds small red potatoes (about 20)
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, snipped
1/2 cup Cheddar Cheese, finely grated
Fresh rosemary garnish

Directions:
1. Bring potatoes to a boil, reduce heat to simmer and continue cooking until they are fork-tender but still firm. Drain; put into cold water to stop the cooking action then drain again. Using a sharp knife cut each potato in half, do not tear the skins. Scoop out and discard centers of potatoes with a melon baller leaving a 1/4-inch wall. Cut a thin slice off bottom of each potato allowing them to sit level on a plate.
2. In a medium bowl combine sour cream, cooked bacon, seasoning salt, black pepper and snipped chives. Spoon sour cream mixture into halved potatoes until they are stuffed full; sprinkle with cheddar cheese and serve, or if you prefer they can be placed under the broiler to melt the cheese. Either way these stuffed red potatoes are very tasty. Garnish with fresh rosemary.


BACON AND BLUE CHEESE SLIDERS
Ingredients:
1 pound/package of ground beef
8oz blue cheese (Maytag)
1 pack of bacon
Salt and pepper for seasoning
Gulden's spicy brown mustard
2 GF baguettes (Agai
nst the grain), cut into pieces that are sized similarly to the burger patties
Directions:
1. Set the oven to broil. Season the meat with salt and pepper (I use Adobo seasoning). After you season the meat, add a few teaspoons of Gulden's spicy brown mustard to the meat and mix it in well. Shape the meat into mini burgers, and break off pieces of the blue cheese and incorporate it into each burger.
2. Cook the bacon (usually 1-1.5 slices per burger). Once the bacon has cooled and you have dried it of its grease, crumble all of the beacon into pieces (not too small). Add the bacon to each of the mini burgers.
3. Place the burgers on a cookie tray or in glass cookware. Before putting the burgers in the oven, dribble some of the bacon grease over the burgers. Place in the broiler and keep an eye on the burgers constantly. You'll be able to "eye" whether or not they are done.

CAPRESE SALAD ON SKEWERS
http://www.finedinings.com/app
etizer__caprese_on_a_skewer.htm
Ingredients:
Cherry tomatoes
Mozzarella cheese

Fresh basil leaves
Extra- virgin Olive Oil
Salt and pepper, to taste
Wooden skewers or
toothpicks
Directions:
1. Using a melon baller make small round balls from Mozzarella the same size as cherry tomatoes or purchase small rounds of cheese the same size as the cherry tomatoes.
2. Thread cherry tomatoes, basil leaf and Mozzarella cheese ball on a skewer; continue threading skewers making as many appetizers the size you like. Drizzle with a top quality olive oil, sprinkle with salt and pepper and serve these cute little guys.

3 comments:

Anonymous said...
September 4, 2011 at 8:45 AM

Hey... I noticed a couple times you mention using bleu cheese in recipes. I love blue cheese, but I have read that it is not necessarily gluten free. Apparently the cheese culture is often made using wheat!

Do you have any comments or information about this? Have you checked with the manufacturers of different brands of bleu cheese to see whether their cultures contain wheat ingredients? As a fellow gluten-free "Bostonian" I'm interested to find out what you know about this.

Anonymous said...
August 11, 2012 at 8:32 PM

Hi, Maytag blue cheese is gluten free.

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