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Appetizers that freeze well??

There have been some great threads recently about dips and such, but what I need are some appetizers I can make this week for use in about 2 weeks as I won't have time to do everything at the last minute. Ideally they would be finger foods as I hope to set out a whole bunch of things so people can graze. I've already made a rustic, country-style pate of ground pork and beef and plan a bunch of different breads so people can assemble small sandwich snacks. So---any kind of dip or appetizer so long as it can be frozen for up to 2 weeks. Thanks so much!

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  1. Phyllo dough "triangles" (for want of a better word) freeze really nicely - Have done spanakopita...and, most recently, a ground lamb with Indian spices - and served with a tomato/ginger jam and yogurt sauce..

    1. I like making steamed veggie dumplings. Finely chop and sautee mushrooms, tofu, shredded carrot, ginger and scallions. I like to add five-spice powder and sesame oil, maybe some soy. Wrap a teaspoon of filling into pre-made wonton wrappers and pinch on top.

      To freeze, I space them out on a cookie sheet lined with parchment and place in the freezer. Once frozen solid, I put in bags. They steam well if you line your steamer with cabbage or lettuce (which keeps the wonton from sticking). I serve with a soy/scallon/sesame oil/sugar/water sauce.

      1. Your pate sounds really delicious. I was going to suggest phyllo "cigars" or triangles, too, before I saw RobinR's post (you can fill with cheese and pine nuts, as well as meat).

        My only new ideas are to do mini quiche (a bit passe, but I still get excited about them), puff pastries filled with gorgonzola or liver mousse (pipe the filling in day of, but freeze the shells), croquettes, empanadas, hummus (liven it up by blending in basil or other herbs when you make it), artichoke and cheese dip.

        Items that you can prepare in advance, but don't have to freeze: dolmades, olives, cheese, nuts, fruit that stays whole (cherries, grapes).

        1. Spring rolls makle a wonderful appetizer, I really like the small Vietnamese type but had some very good lumpia at a party last weekend. They freeze well cooked or uncooked. If you have frozen them cooked just warm on a rack in the oven. If frozen uncooked, defrost about a half hour and then deep fry. Make a dipping sauce on the day you are serving them. I just thought of Taquitos or Flautas. They would also work.

          1. An old timey recipe from I'm not sure where...

            12 oz sausage
            12 oz bisquick
            12 oz shredded Cheddar cheese

            Mix sausage & Bisquick together in large bowl. Add Cheddar cheese & mix well. Pinch off about 1 tablespoon of mixture & roll into a ball. Repeat with remaining mixture. Place on cookie sheet sprayed with Pam or lined with Release.

            Bake at 350 degrees for 10 to 15 minutes or until done.

            Makes about 72 sausage balls.

            You can easily cut this in 1/2. I have frozen them cooked or uncooked.
            I have served them with a sweet/sour sauce or plain. Your choice.

            2 Replies
            1. re: Gail

              i WAS GOING TO SUGGEST THIS too...no matter how easy they are they are always the 1st to go!


              1. re: LaLa

                That's so funny. When I read the title of this thread, the first thing that came to mind was Sausage Balls. Isn't there a ziploc bag of them in every Southerner's freezer at Christmastime?

            2. I used to do caterings and used a stuffed mushroom recipe from Bon Apoetit that was wonderful and always got raved reviews. You can mix up the stuffing and freeze it. Thaw on day of party, stuff shrooms and bake for 20 mins. Very easy. Sicillian Stuffed Mushrooms (sausage, cream cheese, oregano, garlic):


              1 Reply
              1. re: lynnlato

                I've used this same recipe with a 1/2 lb of breakfast sausage (the kind in a roll - Jimmy Dean or Smithfield).

              2. I often freeze appetizers before cooking. Some hold up better also after a freeze. Among my favorites: miniature eggrolls (lumpia shanghai), deviled crab cakes, Spanish croquettes, phyllo cigars of feta and sausage.

                2 Replies
                1. re: JungMann

                  JungMann, Would you be willing tgo share your recipe for the deviled crab cakes and the Spanish croquettes?? I'm wondering if the latter are the same as the croquetas found in tapas bars in Spain? I've always loved those--I remember some having almost an almondy taste to them. I guess the meat used in the fillings varies as I seem to recall some even had seafood. Thanks in advance!

                  1. re: Ms Ghost

                    6 med. yukon golds, boiled and mashed
                    3 eggs
                    1 tbsp. butter
                    salt, pepper, parsley, tarragon, chive to taste
                    corn oil & olive oil

                    Combine cooled potatoes with 1 beaten egg, butter and seasonings. (The amount of seasoning will vary depending on how the croquettes are filled. For chicken I'll up the tarragon, decrease the chive. For ham, I'll add nutmeg, but remove the tarragon and decrease the chive.) Form potato mixture into balls of about 1" diameter. My uncle says a proper croquette in Zaragoza was always flattened; I prefer globes. Dredge in flour, dip in remaining 2 eggs (beaten), roll in panko and set on a tray. Freeze overnight or chill for about 20-30 minutes. Fry in a combination of 1/2 corn oil, 1/2 olive oil.

                    My crabcake recipe comes from Epicurious: http://www.epicurious.com/recipes/foo.... The only difference is I use panko instead of crackermeal. If you use the crackers, Ritz or another butter cracker works best.

                2. Gougeres freeze wonderfully, and you can make one base recipe and then have a few different additions of herbs to them. I also second the suggestions of phyllo dough triangles (and you can use spring roll wrappers in place of phyllo dough for ease), mini quiches, and stuffed mushrooms.

                  1. Four words of food lore:

                    PIGS IN THE BLANKET

                    jfood makes his own with puff pastry and mini-dogs. Freezes them, defrosts and then into the oven to puff 'n bake. Opening Day for football TV is not the same without them.

                    2 Replies
                    1. re: jfood

                      And for those who don't eat pork, Aidells makes some mini chicken sausages that I've used for pigs in a blanket before, and they were hits.

                      1. re: JasmineG

                        Jfood always uses all-beef products for his pigs. Hebrew National is the dog of choice.