help me plan a party menu

[umami_mommy]

my brother and i going to give my mom an 80th birthday party, since we already did the big party at a restaurant when she was 70, so we thought we'd do something a little more low key. we decided on an open house at her house with finger foods and a sweet table. my brother worked for a caterer for many years and so he can cook... my cousins will all help me cook too.

i need ideas that are both savory and sweet, hot and cold, will sit out for a few hours, aren't too expensive and we can make for about 80. it will be thanksgiving weekend, so thanksgiving/fall themed recipes are good too. my family is jewish, so easy on the meat & cheese together recipes!

oh, and some things to make a ahead and freeze would be good too!

[Magelet]

It's really more of a passed hor d'ouvre, I think, but I love making crustini (with olive oil, salt and pepper), spreading it with goat cheese, topping with a peice or two of spinach tossed in balsamic dressing, and then topping that with a few sauted onion peices, and a grind of pepper. Yum!


For the sweet table, mini cheesecakes (or just squares cut from a cheesecake), cookies.

[katiesk]

bruschetta with different toppings, nice cheese plate, hummus, babaganoush, pita, olives, stuffed mushrooms, smoked salmon and cream cheese (or no cream cheese) with nice crackers or bread...

[lil_earthmomma]

Fruit tray, veggie tray with roasted red pepper hummus and garlic chive hummus and homemade ranch.

Devilled eggs are yummy!

I bought french baguettes, sliced and toasted them with olive and minced garlic, then smeared cream cheese and fresh dill and topped them with smoked salmon. Looked really great, tasted even better!!!

These are so good:
Caprese Skewers
•1 cup (250 mL) balsamic vinegar
•1 tbsp (15 mL) Dijon mustard
•1 clove garlic, minced
•1/2 tsp (2 mL) salt
•1/4 tsp (1 mL) freshly ground pepper
•1/3 cup (75 mL) extra virgin olive oil
•24 x fresh mozzarella cubes
•1 pt grape tomatoes (red and yellow)
•2 x large bunches basil
•24 x 6-inch (15 cm) bamboo skewers

Directions:
Caprese Skewers
1.In saucepan, over medium heat, bring balsamic vinegar to a boil. Reduce heat and simmer for 10-15 minutes, or until reduced to ½ cup (125mL). It will thicken as it cools.
2.In a bowl, whisk together reduced vinegar, mustard, garlic, salt and pepper. Slowly drizzle in oil, whisking to combine.
3.Trim basil leaf if necessary, and wrap each boconccini. Skewer wrapped cheese and one grape tomato (alternate red and yellow tomatoes if using, for contrast). Serve with dipping sauce.

These look so awesome!!! I've made mini ones:

http://homecookinginmontana.blogspot...ead-cones.html

That's all I can think of right now!!!

[umami_mommy]

those bread cones look yummy! i don't think i could make 80 of them though.

i'm thinking more like amuse bouche though.

[Magelet]

I don't know if you have/are up for renting little cups or shot glasses, but soup could be great. In the fall, I love butternut squash soup, (with a dash of creme fraiche), or any other pureed soup. Cream of greens? carrot? sweet potato? (I've never heard of it but I bet its good)

[umami_mommy]

i love the idea of soup shooters, but i don't know how i would keep them warm for an open house. we're thinking of like 1-5PM. maybe i can have a crockpot of soup with shooters people can fill themselves?

[Magelet]

hot water bath? (and putting new ones out occasionally? They probably could just be warm. I suppose you could have people fill their own, but I imagine with shot glasses that could be hard unless you had some sort of perfect tool for it...