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Bastille Day Party

Crepe Suzette Jul 12, 2007 07:53 AM

I am throwing a casual cocktail party for Bastille Day, and was wondering if anyone has suggestions for finger foods, or easy-to-eat French foods to celebrate?


  1. a
    Amanita Jul 12, 2007 08:52 AM

    Crepes would probably be good! I'm thinking sugar, but you could probably make them savory, too. How about little skewers with cherry tomato, fresh basil, and mozzarella? I had those the other day, very nice, but a bit bland. Goat cheese instead? But it's so expensive in the US.
    Oh, everyone really enjoyed these the other day: prunes stuffed with roquefort (mixed with a little butter), wrapped in strips of (storebought) pâte feuilletée crust, and baked just to melt the cheese a bit, in the oven. Only I overdid them, so most of the cheese ran out. Don't do that.

    1. d
      Diana Jul 12, 2007 11:06 AM

      Goat chees, or Chevre, isn't that overly priced.

      Try this.

      Get some fresh figs and slice, leaving connected at the stem end. Stuff with good blue cheve or a creamy white chevre. Wrap with prosciutto, or if you can find it, french cured meats. Bake in a 350 degree oven for about 10-12 minutes. Serve. Yummy!

      Also, a nice selection of French Truffles and chocolates are never a bad thing.

      Lots of people do the chees in the phyllo. Insead, get a small boule of good bread. Cut off the top and hollow it out. spread it with a quince past or good jam. I like blackberry, currant. If you can eat nuts (I can't) Sprinkle the insides with toasted walnuts. Find a small wheel of Bire or outhercreamy cheese (I like triple cremes, myself for this). The cheese should just fit in. Spread the top with more jam and just a few more nuts. Put the top back on the bread. Put in the oven for 20 minutes at 350-375. Take it out if the bread gets too dark.

      take it out, take the top off, and serve with a good baguette cut into rounds for spreading.
      People say you should never bake brie, but this sorta makes it worth being bad.

      Also, nothing beats a simply roasted capon or chicken. Rub that bird with olive oil, salt and pepper. Roast it on top of a bed of new potatoes tossed in garlic, olive oil, 12 chopped green olives and rosemary. Follow general chicken roasting rules.

      You can carve it and serve the carved meat on a platter surrounded by the taters.


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