Tried and True Party Apps....want to compile a list?
- Stacy Oct 3, 2005 09:10 AM
Having a party in a few weeks and feel like I'm always going back to the ol' standbys for finger food. I'm always looking to add new, yummy apps to my collection! Post 'em here!
Prunes d'Agen stuffed with a walnut half and wrapped in prociutto or Bayonne ham
Phyllo dough purses with a blue cheese/pear/leek stuffing (also can make with brie and a little apricot jam)
Gravlax with a mustard dill sauce
Trout salad canapes
Two new ME favorites:
Hummus with ground lamb & pine nuts
Feta/tomato/olive oil/zatar dip
I stuff my dates with parmesan, wrap with bacon, and bake in the oven until the bacon is done and the cheese is melted.
Puff pastry pinwheels - spread pesto over a sheet of puff pastry, one layer of proscuitto, and then grated cheese (I use the four-cheese Italian blend from Trader Joe's). Roll up jelly roll-style. I generally refrigerate them at this stage to make them easier to slice. Slice about 1/2 inch - 3/4 inch thick, then bake in the oven until the cheese is melted. (I line my baking sheet with foil to make cleanup easier).
Baked brie always goes over well. I generally like to add pesto and chopped garlic to mine, although a friend does a good one with brown sugar and dried cranberries.
Slice a cucumber into rounds. Spread goat cheese on top (in the picture below, we just used plain goat cheese, but in the future I'd probably mix in some herbs, or use an herbed goat cheese). Top with smoked salmon (in some markets, you can buy smoked salmon ends which are cheaper and work just fine). Top with capers.
LOL, the picture reminds me of the time I made a big platter of cream cheese canapes topped with lox. When the guests arrived, I chatted with them for a while, then happened to glance back. Cleo had jumped onto the table and was busy removing the salmon from the appetizers and had gotten about half way through them before I caught her at it.
Something to keep in mind if you have appetizers and pets in the same space.
Satay chicken is a winner. Especially because you can serve it at room temp. I love making the Union Square spiced nuts. Just roast some nuts in the oven (almonds, pecans, Brazil nuts). Mix together brown sugar, cayenne pepper, finely chopped rosemary and salt. Melt butter in a wok, add the brown sugar mixture. Toss in the nuts. Dips are also easy. I make Barefoot Contessa's pan fried onion dip and a great warm crab dip which is canned crab, cream cheese, butter and tabsco melted together.