Valentine's Day Appetizer Suggestions?

By Alissa -
We are having another couple over for Valentine's Dinner at our house. So far the menu looks like this:

Appetizer: Uh, this is where I need your help
Entree: Beef Daube Provencal (red wine beef stew), mashed potatoes, roasted brussels sprouts, crusty bread
Dessert: Caramel Chocolate Pie or chocolate fondue with fruit (haven't decided yet)

Any suggestions for a nice appetizer? Preferably something that does not involve too much cheese or mushrooms.

Comments

Alison Kilpatrick said…
What about crostini topped with buffalo mozzarella drizzled with browned butter and sage? Haven’t made it in awhile, but perhaps I’ll post it on my blog on Friday in time for V-day. It’s a very easy appetizer that never disappoints.
11:32 AM
Anonymous said…
Something seafood maybe? You could do a shrimp cocktail, or some crab dip.
11:32 AM
Kelly said…
CRAB DIP! Seriously, and it could not be easier. Serve with cut up veg or thinly sliced toasted baguette. It's a winner every time. Maybe some edamame? Also, if you don't like that idea, what about a savory palmier? Puff pastry + shredded gruyere + thinly sliced ham = delicious.
12:47 PM
Alissa said…
I love crab dip, but I'm not sure it's the best for Dan, who is trying to reduce his cholesterol. He's already going off-diet with the beef stew, but he hasn't had it in a long time and requested it. I thought I would try to keep the appetizer low-cheese, which doesn't really make crab dip (with cream cheese and sour cream) the best option. Although now I want some. Right now. :)

I was thinking maybe some pan-seared scallops... I've never made them, but I like to get them out at restaurants.
2:02 PM
gwen said…
I was actually thinking scallops - they're pretty easy to do (but also easy to overcook, so watch out). Shrimp and crab are both high in cholesterol, but scallops aren't. And they seem sort of fancy but aren't... I think I just used Bittman's recipe.

Also, you could try baked ravioli -- http://foodgoodness.blogspot.com/2009/01/baked-spinach-ravioli.html -- there's some cheese, but it's not a huge amount in each ravioli and you can use part-skim ricotta.
7:47 PM
gwen said…
OK, what did you decide? :)
8:57 AM
Alissa said…
Lol. I decided to assign the appetizer to the guests, who asked what they could bring. They brought bruschetta.

Although, if I was going to make the appetizer, I had decided on seared scallops.
9:49 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more