50th b-day party finger food....
The guest list has hit 25 and I can't do a sit down dinner. I need ideas for a wow factor heavy appetizer (because I can't spell the other word) People who are attending have done the little filet mignon sandwhiches, it seems the lolipop lamb chops are out of my price range for that many people. And one of the guests of honor can't eat fish........HELP!
The link that AMFM gave is a good one. And remember--if you've got lots of choices, it's fine if one or two people (even the guest of honor) can't eat that particular item. The good thing about finger food (which I love anyway) is that you can make much of it ahead....it's in small, bite-sized portions so you don't need utensils....and you can have a big variety of things. You can do a few different types of bruschetta, and there are very good store bought varieties. (also most are easy to make) Different textures, different flavors, lots of colors. Enjoy!
I just made these Stuffed Dates wrapped in Basil & Prosciutto last night for NYE and they were very easy & so well-received!! This would work well for the guest that can't eat fish!
P.S. I should add that I concocted a sauce to broil them in and to keep them from drying out. If you decide to make them, let me know & I'll try to remember what I did.
I just made two great successes last Friday:
halve a black mission fig, put about 1/2 teaspoon of fromage blanc or soft mild goat cheese on it, wrap in about 1/3 of a thin slice of prosciutto. No cooking so they won't dry out. You could get by with probably two pounds of prosciutto, and a cup of goat cheese, for enough to serve 25. Thanks to Nigella Lawson for this one.
Chicken liver crostini: I adapted from a wonderful book by Melissa Clark called Chef, Interrupted (10 bucks on remainder and well worth it), which in turn adapted from Babbo restaurant. Caramelize sliced onion and fennel bulb in plenty of olive oil, then without washing the pan saute the liver (which I washed, but didn't otherwise fuss with at all, not even cutting off the veiny bits) with some fennel seeds, s & p. Splash in some anisette if you have some. Pulse it in the cuisinart, season, garnish with chopped fennel fronds on oiled toasted baguette slices. Three pounds of chicken liver will cost you ten bucks and it makes people excited (wow, homemade pate!)
I recently modified the following Paula Deen recipe with sliced almonds and Disaronno liqueur (because that's what I had on hand). The warm brie with sweet toping goes very well with apple slices.
Sugar and Nut Glazed Brie
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 14-ounce round of Brie
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to one week. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees F for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.