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Party Food

ChowHappy Apr 15, 2007 01:16 AM

Mother's Birthday Party, her 80th, and the place will be packed with people. We aren't doing a meal, just a lot of small appetizers. Whats your favorite party food? thanks.

  1. b
    berna Apr 16, 2007 06:45 AM

    Everytime I make rumaki my guests go crazy for it. You can prep it ahead of time (wrap bacon around chicken liver with a slice of waterchestnut). Place it on a disposable aluminum tray and sprinkle with teriyaki sauce just before baking. Yum!

    1 Reply
    1. re: berna
      QueenB Apr 16, 2007 06:52 AM

      Along the same line, you can wrap shrimp and scallops in bacon. They end up coming out so good. I usually marinate the seafood in sweet chili sauce first, then wrap and broil. Yum is right!

    2. p
      piccola Apr 15, 2007 05:30 PM

      Tortilla pinwheels. Super easy, always popular.
      Mini omusubi.
      Fresh cheese tortellini, broiled until crispy outside and melty inside. Served on toothpicks with tomato sauce (even better spicy).

      1. c
        Claygirl1 Apr 15, 2007 12:46 PM

        How about this-
        Stuffed Grape Leaves, Hummus and Baba with sliced up fresh pita, a variety of nice olives, some raw veggies and yogurt mint dip. Spanikopita is always good but a bit of work.
        or maybe-
        get a few different types of baguettes slice them and make a really long sandwich. Fresh mozz, basil, tomato and balsamic then put the top on and slice it into 1" long mini sandwiches. Stick a toothpick through the middle of each mini with a pitted kalamata on top. I have also done a similar thing with smoked salmon, herbed cream cheese and cucumber. I think I stuck a strawberry on the top of that one. You can do the same thing with wraps and toothpicks as long as one of the ingredients is sticky. These snadwiches are pretty and toothpicks are fun especially if you can find the party ones with colored cellophane twisties on top.

        1. lulubelle Apr 15, 2007 10:42 AM

          smoked salmon, cream cheese, onions, tomatoes, capers and little rye breads to serve it on. Mini bagels work too, but I think the ry bread is tastier.

          little boiled potatoes cut in half, botoms sliced a bit so they stand up. hollow them out a little, sprinkle with white pepper, pipe or dollap in a bit of sour cream, ad a twist of smoked salmon and a sprig of fresh dill. Really yummy and cute.

          1 Reply
          1. re: lulubelle
            l
            lexpatti Apr 15, 2007 12:15 PM

            ohhhhhh, yes the salmon is always very nice and elegant (besides, super yummy).

            Although a bit more work, I love bacon wrapped scallops or wrapped water chestnuts too.

            Several different spreads are nice - crab/artichoke, cream cheese and nice pepper jelly, layered torte with sundried tomaotes/pesto between herbed or seasoned cream cheese - with different things to spread on, crackers, little breads, etc.

          2. QueenB Apr 15, 2007 09:03 AM

            We always did (what I call a white-trash app) hoagie dip. You basically take all the ingredients of a ham hoagie and whirl it in a food processor. Serve with slices of french bread and you're good.

            1. NinasEnnui Apr 15, 2007 09:00 AM

              A Norwegian tradition, platters of little open faced sandwiches. Always a big hit with all generations in my crowd. You can either buy the little loaves of rye and pumpernickel or cut your favorite bread to size. We usually do a variety of toppings. some examples:
              Sliced of hard boiled egg, topped with caviar
              Tuna Salad
              Ham Salad
              Roast Beef
              Lox
              These are just a few ideas. But, smear a dab of mayo, mustard, cream cheese, etc on the bread first, then either put a small slice of sweet gherkin,slice of onion , sliced olives, you get the idea, but, open faced.

              1. n
                nemo Apr 15, 2007 08:40 AM

                Mini quiches can be made the day before and served room temp. I use the cream cheese dough, roll a little ball, out it in the mini tin, and squish it into a cup using a little wooden tamper I bought years ago because I was making so many of them. It can also be used to tamp tassie cups.

                A cheese and fruit and cracker station. You only need three different types of cheese. Maybe fruit kebobs with things that won't brown (strawberries, grapes, kiwi chunks, cantaloupe).

                I like the above poster's shrimp idea. Anything is good wrapped in proscuitto! Even a breadstick or roasted asparagus spear.

                Puff pastry sticks with Parmesan or black pepper (maybe make them short lengths for one or two bites so you don't have crumbs everywhere) or cheese gougere for a really one bite.

                Ham salad served in cucumber cups
                A big bowl of various olives, just remember to have a dish for pits. You might be able to find Todd English's recipe for his signature marinated olives online.

                If you're going to have some trays passed with warm food, stuffed mushrooms always go over.

                1. l
                  lexpatti Apr 15, 2007 08:07 AM

                  mozzarella ball, basil leave and cherry tomoto on small skewer is always nice.

                  I love shrimp marinaded with a small piece of prosciutto wrapped around it.

                  1. a
                    amyvc Apr 15, 2007 06:47 AM

                    You can do pre-made crescent dough with different fillings. Made some with cheese and chives that were a big hit and they were very easy. If you do a search on www.cooks.com (not my favorite cooking site by far, but good for stuff like this) you will find many variations. It might be fun to make a few different kinds and do a taste test....(they can be made like 1 day ahead). They will be time-consuming to make but not impossible.

                    Oh you can also buy empanada dough at a latin market. My assistant buys the argentian kind (she says it's better than the other kind), makes a filling with ground beef and spices (sorry I don't have it yet....they are my next project to try), seals them with a fork, and then bakes them. They are DIVINE....I'm sure you can find a recipe for empanada filling somewhere.

                    1. c
                      ChiliDude Apr 15, 2007 03:43 AM

                      First of all, you do not want any finger food that is drippy. That will make easier cleaning up afterward.

                      Little wieners wrapped in dough, bite-sized egg rolls, mini-bagels spread with cream cheese, cubes of a variety of cheeses, thin slices of pepperoni, slices of celery filled with cream cheese or peanut butter, et cetera. Libations, alcoholic or not, are up to you.

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