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Theme Party need some finger food ideas

SLO Aug 22, 2006 07:12 PM

Need some help here ... Having a cocktail party with an Art Museum theme (for art collectors) any thoughts on interesting finger food (to be passed and stationary) and desserts?


  1. farmersdaughter Aug 22, 2006 07:32 PM

    Some ideas that I've done recently:

    crudite with aioli, or lightly pickled baby carrots and green beans without a dip. I've found that the vinegared ones are better if you have a lot of rich foods as I often do.

    Stuffed mushrooms (I like breadcrumbs, pancetta or prosciutto and shallots). Good as a pass around and will be good warm or at room temperature.

    Mango curry shrimp salad in wonton cups from epicurious:

    1. Katie Nell Aug 22, 2006 08:10 PM

      Here's a good thread from just a couple of days ago...

      It would be cool if you get little Monets and such screen printed on chocolates or something!

      1. Kitchen Queen Aug 23, 2006 02:30 AM

        How about fruit Kabobs. Spear a row of grapes then top with Flower - cantaloupe, honeydew or pineapple. Use a cookie cutter to create flower. Here's a site to inpsire you!
        http://www.ediblearrangements.com :)KQ

        1 Reply
        1. re: Kitchen Queen
          lympicita Aug 23, 2006 09:31 AM

          Wow Kitchen Queen. Those fruity arrangements are so pretty. Something like that would be fantastic at a childrens party. Much better than filling them full of sugar and watching them go hyper!

        2. jennaroo Aug 23, 2006 10:28 AM

          Bacon wrapped dates. Stuff a date with an almond or two. Wrap it up in a piece of bacon. Secure with a tooth pick. Bake until bacon is crispy. These are so good that they haved caused fights at Holiday time. They are good hot or at room temp.

          Chicken wings. Make a marinade of 1 cup kikoman soy sauce, 1/2 cup red wine, tsp. powdered ginger, 1/2 cup sugar. Coat 4 lbs wings with mixture. Bake in a jelly roll pan(line it well). 400 degrees 1/2 hour, flip and cook another 1/2 hour. Sauce will turn sticky. Watch closely at the end, you want it thick, but obviously not burnt. You will not believe. Yes one hour at 400 degrees.

          1. Funwithfood Aug 23, 2006 04:19 PM

            Here's a picture of some Genoa Crisps--easy, pretty, and tasty.

            Genoa Crisps:

            1. c
              cimero Aug 23, 2006 09:27 PM

              Go to an Italian deli (I like Monte Carlo in Burbank), you can get everthing there...and do an Italian antipasto buffet (art and Italian go hand in hand!...or maybe I should say hand in mouth!)

              - assortment of olives.
              - assortment of hard salami's
              - large wedge of asiago cheese
              - a bunch of celery, trim, and dip it in olive oil with a lot of salt and pepper in the bottom of a small dipping bowl
              - prociutto-wrapped canteloupe (this is easy and fast to do, secure it with a toothpick. Domestic proscitto is fine, you don't have to indulge in the Parma, even though that is heaven on earth.
              -prosciutto wrapped breadsticks (they have great fresh breadsticks there)...and get the flat italian bread...I forget what it's called...something like chumarra...

              Here's another good finger food...even though it's not Italian: put whipped creme cheese inside celery sticks, wrap with lox...great sub for the bagel thing....

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