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.
These aren't exotic of shmancy but they are always popular:
deviled eggs (add capers, chutney, bacon or other surprises under the yolk,)--these are demolished regularly!
Cold poached artichoke--press the veg down to spread the leaves--serve with melted butter or flavored mayo
Pate with great bread, cornichons
Candied spiced nuts.
Dried fruit halves (apricots and pears) topped with a dab of brie or mascarpone.
Chicken salad on celery stick (my favorites are Asian style w/ water chestnut and crispy noodles and curry flavor w/ almond and apple)
Puff pastry filled with: 1) sautee mushroom; 2) salmon (salmon salad or smoked salmon w/ cream cheese or creme fraiche); 3)pate
Roasted vegetable couscous wrapped in cabbage
Lamb sausage in phyllo
Spring rolls - fresh (Vietmanese style) or fried
Spiced nuts are wonderful (stopped making them when the little guy, who is allergic, was born) - I have book called hor d'oevres (I can't recall the author) that contains this recipe - basically toast some almonds in butter, throw in some brown sugar until caramel forms, then toss in a mix of salt, garlic powder, red pepper flakes, ground cumin, and sesame seeds.
The same book has a fantastic recipe for grilled shrimp in chile pesto sauce (made with mild chili peppers as a sub for basil).
I've taken wonton wrappers, stuffed them in muffin cups, baked until golden, and filled them with a combo of sauteed onion, ground beef, salt pepper, currants, ground cumin and cinnamon. Huge hit.
Ming Tsai has a wonderful recipe for tofu spinach napoleans that my guests have loved (not all tofu lovers). It's a beautiful presentation - 2 layers of alternating tofu squares (maybe 1.5 inch square) and spinach chiffonade. The spinach is tossed in a spicy mayo sauce that you also drizzle on the napolean, topped with black sesame seeds.
The most decadent app I had at someone else's party recently, deep fried brie with berry jam dip. Wonderful. Brie is refrigerated until really solid, cut into small sticks (1/2 inch by 2 inch maybe), flour, egg wash, bread crumb, deep fry for about 40 seconds total, flipping it partway through. This one is great right out of the oil - it tends to get gloppy as it sits, but tastes out of this world.