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| Holding calamari and other make ahead appetizer questions https://cookaholics.org/viewtopic.php?f=12&t=3492 |
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| Author: | jeanf [ Sun Dec 15, 2013 9:22 am ] |
| Post subject: | Holding calamari and other make ahead appetizer questions |
So, Chris and I decided to send a general email invite to a number of friends for a drop in on Christmas eve. We've got 5 families coming so far, may have more. I'd like to fry calamari as it's a favourite with most of us, but wondering if I can fry it about 1/2-1 hour before they arrive and hold it in a low oven (on a rack?) for that time. I know they sell frozen/breaded calamari so it must be doable, but wanted opinions and tips. Also making/serving - cheese shortbreads to serve with red pepper jelly, baked brie wrapped in puff pasty with apple butter, pumpkin and sweet potato curry soup with small bowls for self service, goat cheese with fig jam and aged balsamic, trays of sweets - biscotti, toffee, caramels, gingerbread, molasses cookies And I'm working on the 24th till 1, so home around 1:30 and then going to mass at 4...so need to plan well. |
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| Author: | Kathy's Pete [ Sun Dec 15, 2013 9:34 am ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
When we've had calamari with guests we've fried it when the guests were there and served immediately. I think that's the only way to get a good fresh texture. Of course frying is a little messy no matter when you do it... |
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| Author: | Amy [ Sun Dec 15, 2013 9:36 am ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
It might hold okay, although I've not tried it. If it's anything like the fish and chips I make, it might do just fine. The only way to know for sure is to test it. What's the batter you're using? Amy |
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| Author: | jeanf [ Sun Dec 15, 2013 10:20 am ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
Amy, I don't do a batter, I do a light flour/cornstarch coating. This is the recipe I normally use although when I downloaded it they had a lemon aioli attached to it, so that's what I do. http://www.canadianliving.com/food/crispy_calamari.php |
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| Author: | Amy [ Sun Dec 15, 2013 11:05 am ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
I'm not sure I'd tempt fate...it could get rubbery. Amy |
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| Author: | marygott [ Sun Dec 15, 2013 11:46 am ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
I wouldn't risk it either. Squid are fussy. You can dredge them before and keep them in the fridge. Mary |
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| Author: | Amy [ Sun Dec 15, 2013 12:43 pm ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
Agree with Mary. Amy |
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| Author: | Paul Kierstead [ Sun Dec 15, 2013 4:06 pm ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
jeanf wrote: I know they sell frozen/breaded calamari so it must be doable... I just tried some (commercial) frozen/breaded calamari. The outcome does not add confidence to "doable". |
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| Author: | cmd2012 [ Sun Dec 15, 2013 4:54 pm ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
I would also vote for skipping it. Calamari has a fine line between cooked and rubbery, which I suspect would get well past if held for any length of time past cooking. What about some puff pastry appies that you can make in advance, freeze, and pop in the oven as guests arrive? I've done things like crab and cream cheese purses, blue cheese and walnut roll-ups, sun dried tomato, pesto, and feta roll ups. All freeze great and cook in about 10 minutes as you need them from frozen. Phyllo triangles with spanakopita filling, cream cheese mushroom filling, and Brie/pepper jelly filling are good too. Just leave a little air space in them while wrapping or they will explode. |
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| Author: | jeanf [ Sun Dec 15, 2013 8:02 pm ] |
| Post subject: | Re: Holding calamari and other make ahead appetizer questio |
Paul Kierstead wrote: I just tried some (commercial) frozen/breaded calamari. The outcome does not add confidence to "doable". lol, I'm assuming it's the Costco one you tried? I've eyed it a few times. Good to know that it's not worth buying. Okay, will re-think the calamari but may do the dredge ahead and fry with people here. It's a very popular appetizer with everyone I know. Carey, you made me think of the puff pastry sausage bites, I'll do those up in advance for sure. And will do the roll ups with sundried tomatoes since I have a jar from my garden in the fridge, thanks for the idea! Some people will have had dinner while others likely won't have. I want to have as much ready for them when they come in as our house is not large and we are up to 6 families. So at this point 14 adults and 11 children including us, all but one of are teenagers with voracious appetites and take up a lot of space! |
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