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Your favorite cocktail party snacks

hollyd Jul 22, 2008 07:30 AM

OK, so I know there have been a few threads on Chow about this, but they're a bit old and speak to older trends. I'm having a cocktail party Friday, later in the evening (9pm) so post- dinner time, dress up but not formal, a good mix of cocktails. What are your favorite little party pick-ups? I'm trying to not use plates, so one-bite, no-mess is better (although if you have something great I may change my mind.)
Thanks for your ideas!

  1. hollyd Jul 28, 2008 07:26 AM

    The party was great guys, thank you for all the advice! I made white bean dip and edamame hummus with dipping vegetables (the edamame was beautiful but not nearly as good). Also the grapes rolled in blue cheese and pistachios (lovely, and a big hit), crostini with goat cheese and herbs, crostini with spicy mango chutney and ham (i came into a large amount of deli ham, long story), and the dates stuffed with almonds rolled in bacon (the hit of the evening).
    It was the perfect amount of food, no plates, and everything was delicious.

    1. geminigirl Jul 24, 2008 04:22 PM

      just found this and am planning to try it soon!

      http://thepioneerwoman.com/cooking/20...

      1. j
        jamiski Jul 23, 2008 06:59 PM

        Sounds odd, but seedless grapes (red or green) covered in bleu cheese and rolled in chopped pistachios are heaven. And a perfect single bite that pairs nicely with wine or cocktails.
        This might be too heavy for your party, but I do empandas with a couple different chicken fillings for parties and people go crazy for them.

        1 Reply
        1. re: jamiski
          hollyd Jul 24, 2008 06:51 AM

          I am already planning on making these grapes from Tyler Florence's last book. They sound really interesting.

        2. hollyd Jul 22, 2008 03:25 PM

          WOW! Thanks so much for the great suggestions so far. I was planning on doing dates stuffed with almonds and wrapped in bacon, but have seen several recipes that stuff them with cheese instead....weigh in?
          Will def. be doing a dip with veg and a crostini topped with something. Any good dips out there? So far I'm thinking of a fava bean-pea or edamame puree type hummus-y thing....

          3 Replies
          1. re: hollyd
            n
            nemo Jul 22, 2008 04:21 PM

            I finally made this edamame hummus recently after having suggested it several times on Chow, and while it tastes pretty much like hummus, you can't beat its fabulous green color.

            http://whatscookingamerica.net/Appeti...

            1. re: nemo
              hollyd Jul 23, 2008 06:10 AM

              awesome. That's exactly what I was hoping. Thanks for the recipe too.

            2. re: hollyd
              s
              Susan627 Jul 23, 2008 10:09 AM

              I stuff dates with parmesan sticks then wrap in bacon. People beg for them! I'm sure the almonds are good too!

            3. g
              gibson Jul 22, 2008 02:50 PM

              A favorite crostini recipe: slice a French baguette, grill each side, smear with Gorgonzola and top with a sliced green apple... so delicious!

              1 Reply
              1. re: gibson
                h
                Hue Jul 28, 2008 08:15 AM

                Sliced baguette , brush with olive oil top with
                pesto and feta
                pesto and olives
                feta and tomato
                olives and feta
                etc etc etc

              2. MMRuth Jul 22, 2008 02:04 PM

                Loads of great suggestions - a favorite of mine is toasted sliced baguette, brushed with olive oil - spread on mayonnaise, a slice of avocado and a piece of marinated white anchovy. Divine. I make some with pickled pearl onions for vegetarians.

                3 Replies
                1. re: MMRuth
                  f
                  fara Jul 23, 2008 07:47 PM

                  i love mayo and white anchovy on toast! i eat that for breakfast sometimes.

                  1. re: fara
                    MMRuth Jul 24, 2008 06:54 AM

                    I forgot to mention that, when I make this and have just made a Spanish tortilla, I use the leftover olive oil - which has the wonderful onion flavor - to brush the toasts.

                    1. re: MMRuth
                      f
                      fara Jul 24, 2008 02:10 PM

                      mmm, taste of Spain, MMR - white anchovies on toast and tortilla. how long it's been since i've had a spanish tortilla.

                2. k
                  katecm Jul 22, 2008 01:32 PM

                  My favorite surprising thing is chocolate-covered grapes. I know they don't sound great, but they convince everyone who tries them. Let mek now if you'd like the recipe - it's very easy, and it's nice to have something sweet to put out for people, especially later at night.

                  5 Replies
                  1. re: katecm
                    b
                    Bigtigger Jul 22, 2008 01:39 PM

                    Where are phyllo cups available ? sounds great, but don't recall seeing them. I can buy those (non-refrigerated) packaged mini-shells of very neutral crunchy composition which are fine, but expensive.

                    1. re: Bigtigger
                      n
                      nemo Jul 22, 2008 02:26 PM

                      We're probably talking about the same thing. I used to find them in the frozen section, then I'd see them free-standing at room temp. Yes, they are expensive. You can make your own but they aren't as perfect. I prefer the plain, but I see they now come in garish red or green.

                    2. re: katecm
                      b
                      Bigtigger Jul 22, 2008 01:48 PM

                      Some bite-sized snacks I serve at church events:

                      Gougeres of cheddar or gruyere stuffed with ham salad
                      Mini-meatballs with horseradish-mayo dipping sauce
                      Chicken liver paté swirls topped with Cumberland Sauce on rice crackers
                      Spicy chicken balls
                      Mini bruschettas on mini baguette garlic toast slices
                      Bacon-horseradish-cheddar délices
                      Mini parmesan-chive cheesecakes
                      Mini tuna/chicken/ham melts on mini baguette slices
                      Newfoundland Cheese Biscuits
                      Beef carpaccio on brown bread with horseradish sauce
                      Holiday ham appetizers
                      Rumaki
                      Three-meat stromboli slices
                      Peanut pork slices

                      1. re: Bigtigger
                        hollyd Jul 22, 2008 03:23 PM

                        I've made gougeres before and never thought of stuffing them! Do you do it before or after you bake?

                        1. re: Bigtigger
                          h
                          howboy Aug 4, 2008 03:32 PM

                          This spread could make me a believer.

                      2. l
                        lhb78 Jul 22, 2008 01:21 PM

                        Anything on stick is fun... and easy. To achieve a nice presentation you could stick one end of the skewer into a pineapple or other object that would allow them to stand up.

                        cherry tomatoes and mini mozzarella balls marinated in pesto or italian dressing-
                        Chicken with any type of marinade and a dipping sauce
                        Fruit and chocolate fondue- you can buy Bakers chocolate that you can microwave and it stays soft for a while without an independent heat source.

                        1. n
                          nemo Jul 22, 2008 11:45 AM

                          Cherry tomatoes filled with a deviled ham/sour cream/horseradish blend. Or one of the spreadable cheeses like Alouette. I think they make a spinach-artichoke that's quite good.

                          I have a sun-dried tomato cheesecake recipe from Bon Appetit that you bake in a 9 X13 pan and cut into squares for finger food, serve room temp. As I recall, it's fairly dense and holds together well (has a bottom crust). I'll post if you want to see the recipe.

                          The phyllo cups that Amanda mentioned are great. They're one bite, and can be filled with lots of things -- shrimp salad, duck ragout, Asian barbequed shredded chicken, ratatouille.

                          I tried to do deviled quail eggs one time. Oh, lordy! I couldn't get those little guys to peel. I wound up making egg salad. What a waste of those cuties.

                          I've been researching tapas, but most of the recipes I've downloaded might not be tidy enough for your party. However, two things might. One is a Spanish tortilla which is a fried potato cake that you cut into pieces. The other is perada which is pear a very thick jelly, sliced, and served with Manchego cheese. Quince paste is another perfect match with Manchego. And I've seen passion fruit and cherry pastes in my local cheese shop. Any of the pastes would be great with a cheese tray.

                          Soup shooters? Or would that be too many glasses? Pureed asparagus with crab on top, pea with shredded proscuitto, or gazpacho.

                          I don't know if you consider this an older trend, but I still love a little something in a Chinese spoon just for its presentation. Maybe smashed garlic potatoes with an equally garlicy mussel on top.

                          4 Replies
                          1. re: nemo
                            hollyd Jul 22, 2008 03:22 PM

                            I'd love that recipe nemo. THanks!

                            1. re: hollyd
                              n
                              nemo Jul 22, 2008 04:11 PM

                              Sun-Dried Tomato Cheesecake
                              Bon Appetit magazine

                              Preheat oven to 350

                              Crust: 1-1/4 cups AP flour
                              6 T unsalted butter, chilled, cut into pieces
                              1 large egg

                              Pulse flour and butter in processor until mealy. Add egg and blend just until dough begins to clump. Press dough into bottom of 9X13 pan. Dough will be thin. Bake 10 minutes. May crack. Cool. Maintain oven temperature.

                              Filling:

                              1/2 cup oil-packed sun-dried tomatoes, drained (1 T oil reserved)
                              6 garlic cloves
                              2 t fresh oregano or 1/2 t dried
                              3 large eggs
                              2 8-oz packages cream cheese, room temp
                              1 cup sour cream
                              1/2 cup finely chopped scallions

                              Finely chop tomatoes and oregano in processor with 1 T reserved oil. Add eggs. Add cream cheese and blend until smooth. Transfer to bowl and fold in scallions by hand. S & P to taste. Pour into crust. Bake until filling puffs and is light brown, about 20 minutes. Cool to room temp. Cut into bite-size squares. Arrange on arugula or butter lettuce leaves. Refrigerate leftovers.

                            2. re: nemo
                              q
                              Querencia Aug 3, 2008 08:41 PM

                              Nemo, I also was a bit transfixed by "older trend". Is having a cocktail party at nine o'clock at night a newer trend?

                              1. re: Querencia
                                hollyd Aug 6, 2008 08:23 AM

                                I usually throw my parties really late, but cocktail parties are usually earlier. So I went sort of in-between. PLUS it was on a Friday and not a Saturday and I had a few requests that it be a little earlier than usual.
                                I don't think it's a trend, it just worked for this instnace.
                                By older trend I meant that what I kept finding were things that were very trendy about 5 years ago, but hadn't neccessarily stuck around.

                            3. JungMann Jul 22, 2008 11:28 AM

                              Wasabi peas and cheddar Goldfish (tastes great and looks spectacular in a vase)
                              Bacon wrapped dates
                              Baked brie
                              Chicken liver crostini
                              Roasted tomato and parmesan crostini
                              Potato croquettes with dipping sauce (chipotle, aioli and cajun)
                              Cheese and crackers
                              Popcorn tossed with nori, sesame, chili and a touch of sugar
                              Sliders
                              Fried mac-n-cheese with cheese dipping sauce

                              I lean towards snacks that highlight flavors in the cocktails and are a little heavier on the carbohydrates to "soak up" the excesses of the night.

                              10 Replies
                              1. re: JungMann
                                hollyd Jul 23, 2008 08:31 AM

                                JungMann, do you find your potato croquettes get soggy or weird throughout the evening? I was thinking of doing zucchini cakes with some sort of creamy dollop on top...but was worried about sogginess.

                                1. re: hollyd
                                  JungMann Jul 23, 2008 12:44 PM

                                  They don't get "weird!" But they can get soggy. I keep only a few out at a time. The rest I keep in the oven to stay warm and crisp. As the night progresses I put more out because: 1) people have developed an alcohol appetite and 2) people are drunk and don't care about the crust.

                                2. re: JungMann
                                  sarah galvin Jul 23, 2008 12:36 PM

                                  What are sliders?

                                  1. re: sarah galvin
                                    MMRuth Jul 23, 2008 12:46 PM

                                    Mini hamburgers.

                                    1. re: sarah galvin
                                      JungMann Jul 23, 2008 12:48 PM

                                      Sliders are miniature cheeseburgers. You can cut small "buns" with the lip of a drinking glass. What you use for the meat is up to you. You can have patty melt sliders, cheeseburgers on potato buns, even petite lamb burgers in mini pita pockets with yogurt-mint sauce.

                                      Alternatively for an Asian-themed cocktail party I made mini banh mi sandwiches with thinly sliced baguettes.

                                      1. re: JungMann
                                        sarah galvin Aug 3, 2008 06:53 PM

                                        I viewed the videos and they look intriguing. Sliders - I wonder how that name came about?

                                        1. re: sarah galvin
                                          q
                                          Querencia Aug 3, 2008 08:39 PM

                                          Re sliders---I heard the name fifty years ago describing White Castle hamburgers (small, unique, weirdly delicious) but lately it's undergone a kind of semantic shift to mean "miniature hamburgers" and a long way from White Castle---my local steakhouse is serving very fancy ones made of ground filet mignon.

                                          1. re: Querencia
                                            sarah galvin Aug 3, 2008 09:56 PM

                                            I like the concept. I might adopt it as a 'house special'. There is a great recipe for bretzels that would work well with these minis.

                                          2. re: sarah galvin
                                            a
                                            ajcraig Aug 4, 2008 01:30 PM

                                            I always thought they were called sliders because they were small, some (ahem... my husband) might even say bite sized, and and greasy. Therefore they just "slaaaaahde" right down. But I'm just sayin'...

                                            1. re: ajcraig
                                              hill food Aug 4, 2008 02:26 PM

                                              ajcraig: that's the definition I was raised with.

                                              'round here tuna tartare "sliders" have been showing up in some decidedly non-White Castle or Krystal type places.

                                    2. l
                                      laliz Jul 22, 2008 09:48 AM

                                      Marcona almonds

                                      Medjool dates ~~ remove pit, put a shard of good parmesan in slit

                                      1. amanda3571 Jul 22, 2008 09:32 AM

                                        Some of my fave hors d'ouevrey type snacks....

                                        -phyllo cups, fill with a dab or brie, than top with apricot preserve (or any kind of preserve you prefer) - bake till it melts.
                                        -Smoked salmon roll ups - take a flat torilla, spread with room temp cream cheese, top with chives and scallion, then add smoke salmon on top. Roll up & slice into one inch bite size pieces...
                                        -Fried brie in wonton wrappers - serve with raspberry sauce on the side.
                                        -Lobster & mango salad spooned into endive leaves.
                                        -Seared tuna topped on english cukes with a dab of wasabi mayo on top.
                                        -veggie platter with dips & hummus
                                        -assorted olives
                                        -bacon wrapped, gorgonzola stuffed dates
                                        -smoked scallops & smoked oysters
                                        -assorted cheeses - esp if you're serving wine, have plenty of fresh bread & crackers on hand
                                        -seared steak skewers (and by skewer, i mean you can put this on a toothpick) stuffed with arugula & a nice blue cheese, drizzle balsamic reduction on top
                                        -assorted mini/tea type sandwiches.

                                        1. Monch Jul 22, 2008 08:45 AM

                                          Holly,

                                          This is more of a "snack" than an hors d'oeuvre. We serve Spicy Pecans, from the Commander's Palace cookbook, at our annual New Orleans themed party.

                                          They're a good make-ahead item if you store them in an airtight container.

                                          If this is of interest, I can provide the recipe.

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