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COLD SERVED PARTY SNACKS

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hungryabbey Apr 30, 2007 10:56 AM

I need your best recipes/ideas for party snacks that are simple and can sit out and get cold (its a drop by party, so snacks will be picked at all night long).. I dont want to serve anything warm because not everyone will be eating at the same times.. any ideas? (nothing too fancy)

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  1. p
    pamd RE: hungryabbey Apr 30, 2007 11:42 AM

    cheese straws
    roasted garlic
    spicy and/or sweet flavored nuts
    homemade soft pretzels, with dipping sauce
    homemade potato & veggie chips
    snack/trail mixes
    flavored popcorn

    4 Replies
    1. re: pamd
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      hungryabbey RE: pamd Apr 30, 2007 12:31 PM

      would you have a recipe for the pretzels?

      1. re: hungryabbey
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        pamd RE: hungryabbey Apr 30, 2007 01:45 PM

        I haven't made them in a very long time, & misplaced my go-to recipe, but this one looks like a similar one http://allrecipes.com/Recipe/Soft-Pre...

        I'm a mustard person- so I always choose a few fun gourmet mustards to put out- of course you can always use standard yellow too!

        1. re: pamd
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          hungryabbey RE: pamd Apr 30, 2007 01:56 PM

          thanks! i too am OBSESSED with mustards!

      2. re: pamd
        Sarah P RE: pamd May 4, 2007 09:31 AM

        Guacomole
        Veggie Pizza- just buy already make pizza dough- cover with veggie dip and then add your favortie fresh veggies on top and then sprinkle with american cheese.
        home made salsa
        Stuffed Cherry Peppers
        Stuffed Celery
        Bruschetta

      3. thegolferbitch RE: hungryabbey Apr 30, 2007 11:56 AM

        Frittata, cheeses, crudites, cooked kielbasa sliced, pepperoni slices, gourmet chips, salsas....to start. Others will chime in!

        1. hotoynoodle RE: hungryabbey Apr 30, 2007 12:00 PM

          this is a paste of my replies to similar threads running currently:

          prosciutto wrapped melon/asparagus/breadsticks
          shrimp and grape tomatoes on skewers
          couscous salad with lots and lots of lemon and fresh herbs
          curry chicken salad
          mini sandwiches of turkey, cheddar and green apple
          hummus with carrots and celery for dipping
          mousse of smoked salmon or smoked trout
          bake tortillas or spring roll wraps in mini-muffin tins and fill with truffled egg salad, nicoise salad or couscous salad
          mouhamara, which is roasted red pepper, walnut and pomegranate molasses spread
          spanakopita triangles
          chicken liver pate
          caramelized onion and blue cheese tart
          tapenades, one green olive, one black
          small cucumber boats of crab salad
          tarts of duxelles
          sliders of rare roast beef, goat cheese and red onion
          pork satay
          lemon/garlic chicken drumettes
          potato salad
          cookies, brownies, cupcakes
          party mix
          cheese tray

          4 Replies
          1. re: hotoynoodle
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            pamd RE: hotoynoodle Apr 30, 2007 12:52 PM

            oh- I read the "all night long" as avoiding things that need to be refrigerated or could go bad (which are many on this list)

            hungryabbey- please inform- will cheese/dairy & meat items work or were you just looking for room temp stuff? how long will stuff need to sit out?

            1. re: pamd
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              hungryabbey RE: pamd Apr 30, 2007 01:03 PM

              um some cheese and meat migth work, as long as it can be okay at room temp for maybe like 1-2 hours? haha maybe thats unsanitary, but yes, all night long was my way of indicating that it cant be anything that needs to be very hot or very cold...

              1. re: hungryabbey
                Megiac RE: hungryabbey Apr 30, 2007 01:07 PM

                Cheese is best served at room temperature. For meat, just put out small quantities at a time, and add to the plate as it gets empty.

              2. re: pamd
                hotoynoodle RE: pamd May 1, 2007 01:58 PM

                i've served all of these items (and many more) at buffets. all taste good warm or at room temp. just like at weddings or large catered events, i refresh the trays frequently. both for sanitation and appearance. if the trays look decimated it's very unappetizing. but everything is made ahead, so i'm not fussing with crockpots, frying or assembling all night.

            2. v
              Val RE: hungryabbey Apr 30, 2007 12:57 PM

              Pinwheels are ideal for this...I like the Hidden Valley Ranch recipe, all veggie but there are tons of recipes out there for these.

              4 Replies
              1. re: Val
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                hungryabbey RE: Val Apr 30, 2007 01:03 PM

                what are pinwheels?

                1. re: hungryabbey
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                  Val RE: hungryabbey Apr 30, 2007 01:21 PM

                  Forgive me...I should have elaborated: pinwheels are flour tortillas spread with a filling, in this case, cream cheese that's been mixed with a packet of dry Hidden Valley Ranch, then sprinkled with vegetables,(or meat), then it's rolled up and chilled, sliced down before serving. You may have seen them at functions or parties. They are very easy to do! Recipe link below:

                  http://www.hiddenvalleyranch.com/reci...

                  1. re: Val
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                    beany RE: Val May 4, 2007 10:26 AM

                    I have made them with puff pastry or lazily with pillsbury cresent rolls that were rolled out and stretched.

                    1. re: beany
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                      Val RE: beany May 4, 2007 10:33 AM

                      Yeppers....there are many variations of these; I was almost embarrassed to bring them to an office function once first time I made them because they were so easy to put together and I figured "how great can they be?"; when I sliced them down, they were so colorful with the chopped black olives, chopped red pepper and chopped green chiles and then people were coming up to me all afternoon saying how tasty they were...I kept saying "sheesh" to myself!

              2. j
                jturtle RE: hungryabbey Apr 30, 2007 01:14 PM

                I do a lot of "drop by" parties for various reasons but here are some tips. In my experience, it is best to put things out in stages and on smaller platters with backups in the fridge or even warming in the oven. Nothing looks worse then if you come to a party in hour 2 or 3 and half the food is gone or the platters destroyed (plus no one EVER wants to take the last one of something and then it just looks sad sitting all by itself.) That being said you will probably have to "refresh" your trays. This gives you a wee bit of leeway when it comes to things being cold/warm.
                Some of my faves that work well for these parties:
                Endive spears filled with: goat cheese & walnuts, ceasar salad with chicken, smoked salmon, chicken salad.
                Mini caprese toothpicks. One small cherry tomato, one small round of fresh mozzarella with a basil leaf tucked in between. Salt & Pepper with some extra virgin olive oil drizzled over top. You can make tons of these before hand and refresh as necessary.
                I know you said not warm but this system works well with bacon wrapped scallops and stuffed mushrooms.
                I also suggest lots of dips and salsas with crudite (easily refreshable)

                Good luck and have fun.

                1. Emme RE: hungryabbey May 1, 2007 11:07 PM

                  Eggplant caviar or caponata w/ accompanying pita chips
                  Stuffed dates
                  Blue cheese stuffed carmelized figs
                  Spinach bites (ie spinach, stuffing mix, egg, parmesan, seasoning baked up...)
                  Baked vegetable chips (sweet potato, carrot, turnip, potato, etc sliced thin and seasoned and baked)
                  Roasted veggies sprinkled with parmesan (very good at room temp)
                  Mini stuffed pitas
                  Olive Cheese Bakes (mix cheddar cheese, butter, paprika, cumin, hot sauce, and flour, take pieces and flatten into circles then wrap dough around a pimento olive and close pastry, then bake)
                  Mini crab cakes
                  Deviled eggs
                  Pizza squares w/ various toppings (always great room temp)
                  Parmesan crisps... spread a tbsps of parmesan into circles and bake at 400 til crisp
                  Baked crispy salami slices
                  Spring rolls... rice paper softened and rolled w/ noodles, scallions, tofu/shrimp, meat, ginger sauce, scallions, mushrooms, broccoli and shredded carrots
                  Just tried these Pumpkin Bites last week and found them very interesting http://www.recipezaar.com/200168

                  1. purple goddess RE: hungryabbey May 1, 2007 11:16 PM

                    fritata
                    mini quiches
                    mini muffins (sweet and sav)
                    mini club sandwiches
                    fruit platters
                    stuffed cob loaf.
                    asian soup spoons with single scallops and ginger (keep them in the fridge and refresh as needed)
                    Goi Cuon

                    1. p
                      piccola RE: hungryabbey May 2, 2007 06:35 PM

                      I'd stay away from deviled eggs just because of the mayo factor.

                      You could serve:
                      Asian-style dumplings (or even baked ravioli) with a dipping sauce
                      dolmades
                      small falafel with tahini on the side
                      tortilla pinwheels
                      crunchy roasted chickpeas
                      cucumber maki (easy to make and small enough to eat in one bite)
                      mini bocconcini and grape tomato skewers
                      bagna cauda

                      2 Replies
                      1. re: piccola
                        litchick RE: piccola May 2, 2007 08:12 PM

                        Piccola: I am intrigued by these crunchy roasted chickpeas -- could you provide a recipe?

                        1. re: litchick
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                          piccola RE: litchick May 3, 2007 08:53 PM

                          It's not so much a recipe as a technique. You take canned chickpeas, rinsed and drained, toss with a little oil and your fave spices, then roast at 425 for about 30 mins. (until crispy).

                          They keep for a few days in an airtight container, but they usually get eaten pretty quickly.

                      2. n
                        nycgirl RE: hungryabbey May 3, 2007 10:26 AM

                        I am really surprised that no one has mentioned edamame yet

                        1. h
                          hungryabbey RE: hungryabbey May 3, 2007 05:37 PM

                          thanks everyone so much for these ideas! all sounds so amazing, whatever I dont try this time, I will definetly do next time around. Thanks again!:D

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