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what's a winning Appetizer and drink combination?

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I was invited to a cocktail party where the concept is that everyone brings an appetizer and drink. there will be about 20 couples and the best combinations wins a prize! this being said, i really want to win and would love if you guys have any ideas! So, what's your favorite pairing that you've tried, or make at home?

some general things to keep in mind:
- appetizer should be able to travel at least 1 hr in the car, so perhaps room-temp to cold when served
- need to have about 40 mini servings (i'm not on a very tight budget but i can't afford cavier for 40 people!)
- can be paired with any alcoholic beverage (beer, wine, spirit) or cocktail (sangria, mojito etc)
- i suppose store bought apps are ok....if you're thinking this, i live in Canada. :)

also any websites you know about how to pair food with drinks would be helpful as well. thanks everyone for your help!!!

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  1. Lately, I'm all about the jalepeno.

    Stuffed halved jalepenos filled with cream cheese/shredded mix of cheddar and monterey and spices like Penzy's Arizona or chilli powder, salt and garlic. Top with panko and bake til light browned.

    Serve with Jalepeno and Basil Martinis:
    Muddle a jalepeno slice or two (canned works well) with a couple basil leaves, add a TBL. of lime juice and re-muddle. Add a TBL. of sugar syrup (I just shake in some Splenda to taste) and 1/4 C.fresh-squeezed lime juice, vodka and ice. Shake and serve.

    20 couples? You'll need a lot of limes for this.

    Good luck.

    3 Replies
    1. re: natewrites

      Figs wrapped with some prosciutto with a slice or wedge of smoked Gouda tucked in. For the drink Prosecco or this drink which has become our favorite.

      http://www.gourmet.com/recipes/1990s/...

      1. re: angelsmom

        ohh i'll look into this!

      2. re: natewrites

        how spicy is this? i love spice but am not sure about the 20 other couples. great suggestion!

      3. Gazpacho and fino sherry.

        11 Replies
        1. re: Harters

          I'm not sure that an appetizer that requires a bowl and curlery can be a winner at a cocktail party.

          What will you do with your cocktail while you are trying to eat soup?

          1. re: FrankJBN

            Serve it in fancy shot glasses?

            1. re: gourmanda

              I've served gazpacho in cucumber "shot glasses" before. Used Japanese or Persian cucumbers, cut them about 1-1/2" long then hollowed them out to form a cup. Guests liked that they could eat the whole thing.

              1. re: AntarcticWidow

                this is so creative!! sounds like a lot of work hollowing our the cucumbers.

                what kind of cocktail would you serve with this?

              2. re: gourmanda

                Exactly. Shot glasses or tiny coffee cups - much as you'd get a soup as a restaurant amuse bouche.

                1. re: gourmanda

                  Aahh.

              3. re: Harters

                I really like the gazpacho idea, but I think I'd go ahead and make that the cocktail. We do this occasionally, and it's delicious. Strain the pureed gazpacho (no bread for thickening in this case, and I omit any olive oil as well) to get out the pulpy bits, spike with vodka, and garnish with a pick of, say cherry tomato and cucumber and maybe some sweet onion or a cocktail onion. Some combination of Serrano ham, manchego cheese and bread fits very well for the appetizer half of the combo.

                1. re: cayjohan

                  mmmmm this sounds like a Caesar. i was toying with the idea of serving a tomatoe based cocktail, but couldn't decide on an app that would compliment it. for some reason my head kept on going back to the idea of a grilled cheese. Oh childhood memories.

                  1. re: chalenegirl

                    If you can manage a grilled cheese type appetizer within the time/kitchen constraints, I'd say go for it. It's a great combination with the gazpacho cocktail. Tough for forty people, but delicious.

                    1. re: chalenegirl

                      along the lines of cayjohan's app suggestion: cut a bocconcini ball in half (or similar size chunk of manchego, or chunk of other fresh mozz if bocconcini isn't available), wrap in a basil leaf, then wrap that in proscuitto (or serrano), and spear the whole thing on a toothpick. They travel pretty well and are great at room temp. For travel, you might put paper towels between layers to minimize weeping, and don't stack them more than 2-3 deep or they'll mush the ones below.

                      1. re: sweethooch

                        sweetH - this sounds really good. i'm going to try this with fresh basil from my garden. thank you!

                2. How about truffled cauliflower soup topped with a seard bay scallop served in a shooter glass paired with a chilled sancerre? I have made the below recipe and it is delicious. (i did skip the caviar).
                  http://www.epicurious.com/recipes/mem...

                  1 Reply
                  1. re: ctfoodie

                    great recipe. thanks for the link. can i ask though why you would pair it with a sancerre? what qualities of the sancerre make it the ideal choice? also is the choice of sancerre based o the texture of the dish, over dish, or a particular flavor (cauliflower or scallop)? Thanks in advance!

                  2. Sriracha Deviled Eggs: http://www.seriouseats.com/recipes/20...

                    Paired with Bloody Marys.

                    10 Replies
                    1. re: CDouglas

                      I was going to suggest deviled eggs - they are VERY budget friendly and so delicious! I found a recipe recently for blue cheese and bacon deviled eggs that sounded AMAZING, or there's this one with steak from CHOW: http://www.chow.com/recipes/26660-hor...

                      Either way, a spicy bloody mary would be a nice compliment. I also love eggs with champagne, so you could either go with straight bubbles or create a champagne cocktail...

                      1. re: CDouglas

                        Yes to CDoug and Biondanonima! Also have enjoyed deviled eggs with both very cold riesling and alternately Gin and (Diet) Tonic Water. Also works with ice cold sparkling water with lime.

                        1. re: pinehurst

                          Another nice deviled egg variation is to add wasabi to the usual recipe. Pair 'em with iced sake, mebbe.

                          1. re: grayelf

                            I like the sound of that. Next time for sure.

                          2. re: pinehurst

                            these are great ideas! i'm going to make a few testers right now and try them out. are those your favorite recipes for deviled eggs?

                            1. re: chalenegirl

                              My other current favorite is Crab-Stuffed Deviled Eggs: http://www.runningwithtweezers.com/da...
                              I substitute 2 tsp. Old Bay Seasoning for the cayenne and use fresh picked blue crab meat.

                              These go great with the Bloody Marys as well.

                          3. re: CDouglas

                            You can even use quail eggs - which make the cutest little bite sized deviled eggs!!! Not sure if this answer is too late

                            1. re: rakeypakey

                              oh my gosh. that is such a cute idea! hmm....i'm going to have to go on a search for quail eggs now.
                              Nope not too late, the party is in a couple of weeks so my kitchen will be a tester station for the next 2 weeks. if you come up with anything else. please share. i'd really appreciate i!

                              1. re: rakeypakey

                                pink pickled deviled quail eggs! http://www.chow.com/recipes/30256-pic... (don't use vacuum-packed pre-roasted beets, or the pink is muddy) The pickling really is great with a deviled egg..

                              2. re: CDouglas

                                That was exactly my first thought! I would poke a hole through a slim jim with a bamboo skewer and stick it in the bloody mary to use as a straw.

                              3. I once had a dinner at a restaurant that does seven courses with cocktail pairings. The amuse course was a simple homemade spiked lemonade served with a salty, dried ham slice. Maybe it was proscuitto? If you could get the dried ham conquered in your oven, it would be simple enough to wow people. FYI: They made the lemonade sweeter than normal, so when you nibbled and sipped, it all balanced out.

                                1 Reply
                                1. re: katecm

                                  great suggestion. this is easy enough to try a couple of testers out at home. thanks! if you think of any other great ideas please post! TIA

                                2. "can be paired with any alcoholic beverage (beer, wine, spirit) or cocktail (sangria, mojito etc)"

                                  Just fyi, coctails are alcoholic beverages, sangria is not a cocktail.

                                  How about panfried wedges of chorizo with a couple layer triangle of lightly cooked sweet onion pinned to it (toothpick) capped with a half pimento stuffed green olive served with margarita.

                                  Hosts will insist on cold/ambient temp serving? 'Cos these things reheat in a fry pan in just a couple of minutes even when assembled and though edible at room temp. better a little heated.

                                  10 Replies
                                  1. re: FrankJBN

                                    I might be less than thrilled if a guest showed up with apps for 40 that needed a couple of minutes on the stove. Sounds tasty, though.

                                    1. re: AnneMarieDear

                                      "I might be less than thrilled if a guest showed up with apps for 40 that needed a couple of minutes on the stove. "

                                      Why? When I say a couiple of minutes I mean that literally. One pan on a hot burner for a couple of minutes - going to create problems with a party by...

                                      1. re: FrankJBN

                                        Because that is considered rude.

                                        1. re: LaLa

                                          And what if even a few guests needed to do that? Crowded kitchen and implements to clean up.

                                          1. re: lsmutko

                                            Well, if a few guests needed to use stove a couple minutes each, that would be like 6-10 minutes. Crowded kitchen - theres going to be 40 guests, the whole place is going to be crowded anyway. Implements to clean up? Right, because there would normally be no clean up after a party for 40.

                                            How is it rude? I'm bringing food to a party, I ask "Can I use your stove for a couple of minutes"? How about asking if I can put something in the fridge for a few minutes? Is it rude if I ask for a glass of water? Gonna have to wash the glass.

                                            Oh, I forgot the serving spoon - "Well take it back to the car."

                                            Maybe it's just me, but I have hosted a lot of 'pot luck' parties in my life and never considered it rude if someone asked me to brrow a knife, spoon or fork, a bowl, use my stove, use my oven. Heck, I even let guests use the bathroom.

                                            In all seriousness, let me reiterate, how and why is it rude at an 'everybody bring something to eat' party to ask "Can I heat this up?"

                                            The idea that a host might be inconvenienced (altho I don't see this as an inconenience or imposition) doesn't constitute someone being rude to them.

                                            "I can't find my jacket, can you get it for me?" "Pfft, never another invite for you!"

                                            1. re: FrankJBN

                                              "Well, if a few guests needed to use stove a couple minutes each, that would be like 6-10 minutes. Crowded kitchen - theres going to be 40 guests, the whole place is going to be crowded anyway. Implements to clean up? Right, because there would normally be no clean up after a party for 40.

                                              How is it rude? I'm bringing food to a party, I ask "Can I use your stove for a couple of minutes"? How about asking if I can put something in the fridge for a few minutes? Is it rude if I ask for a glass of water? Gonna have to wash the glass.

                                              Oh, I forgot the serving spoon - "Well take it back to the car."

                                              Maybe it's just me, but I have hosted a lot of 'pot luck' parties in my life and never considered it rude if someone asked me to brrow a knife, spoon or fork, a bowl, use my stove, use my oven. Heck, I even let guests use the bathroom.

                                              In all seriousness, let me reiterate, how and why is it rude at an 'everybody bring something to eat' party to ask "Can I heat this up?"

                                              The idea that a host might be inconvenienced (altho I don't see this as an inconenience or imposition) doesn't constitute someone being rude to them.

                                              "I can't find my jacket, can you get it for me?" "Pfft, never another invite for you!"

                                              New Posts | Permalink | Report | Reply
                                              By FrankJBN about 5 hours ago
                                              ------------------------------------------------------------------------------

                                              Frank, I think it's wonderful that you can accommodate people heating things up in your kitchen *while* hosting a cocktail party for 40, but many cannot for various reasons.

                                              I have learned so many things on Chowhound about food, cookbook authors, etiquette, cuisines, cookware and more and appreciate the opportunity. It has made me a better cook, neighbor (great ideas for things to take to others), diner, and guest.

                                              I am here to tell you that athough you were not aware of it, many people would consider it rude, (at best, thoughtless) to for a guest to request kitchen stove access at a cocktail party.

                                              Now, off to find my jacket ... :)

                                              1. re: FrankJBN

                                                You have all agreed to bring an appetizer, based on this the host of the party should be expecting that some of the appetizers need to be heated. However, if I was hosting a party and doing the dinner all on my own I would not necessarily be open to heating something that someone brought although well intentioned. Your party is informal and each is bringing an appetizer but the logistics of cooking all may be complicated.

                                                1. re: Ruthie789

                                                  i agree ruth. the mailed out invitation says "ready to serve app" so i certainly don't want to be the ONE person who decided to use the stove either.

                                      2. re: FrankJBN

                                        > cold/ambient temp serving?
                                        > though edible at room temp. better a little heated.

                                        With this size crowd, I'd plan on items not being served while warm.
                                        If it is inedible at room temp (e.g., ice cream), better plan an alternative.

                                        1. re: FrankJBN

                                          thanks for the clarification Frank. i was referring to an alcoholic beverage served right out of the bottle with no mixing versus a cocktail which needs to be made. those definitions aren't precise but i just wanted readers to know they could suggest a cocktail, as well as a wine or beer.

                                          the people who are having the party are my SO's friend's so i don't want to impose to use the stove if it explicitly says in the invitation "ready to serve app" . your suggestion sounds tasty though so i'll prob make some room-temp testers and try them out. thanks!

                                        2. A former co-worker and caterer shared her wonderful stuffed jalapeños with me and included below. When she would bring these to the office, people started eating them at 7:00 in the morning and jut couldn't stay away from them. They are truly wonderful with any drink.

                                          Tuna Stuffed Jalapeños

                                          1 can tuna, drained
                                          1 large package cream cheese
                                          1 large can whole jalapeños

                                          Mix cream cheese until soft and blend in tuna until smooth.
                                          Add juice of 1/2 lemon.
                                          Add some jalapeno juice if you really want to warm things up. (Go easy)
                                          Add salt and pepper, onion powder and garlic powder to taste.
                                          Mix till smooth.

                                          Wash jalapeno peppers; cut lengthwise and remove all seeds. Wash again.

                                          Fill peppers with cream cheese/tuna mixture.
                                          Sprinkle with parsley or paprika.

                                          3 Replies
                                          1. re: Wtg2Retire

                                            this sounds really easy. these are ideally served cold? or room temp?

                                            1. re: chalenegirl

                                              Cold or room temp.

                                              1. re: Wtg2Retire

                                                i just went out and bought some jalapenoes. i got fresh ones though, does that matter? i'm going to make these now. never made them before. i hope they turn out ok!

                                          2. A bourbon neat with
                                            beaten biscuits and country ham
                                            or
                                            pulled pork sliders
                                            or
                                            collard green spring rolls
                                            or
                                            pimento cheese
                                            or

                                            1 Reply
                                            1. re: LaLa

                                              collard green spring rolls?interesting! i'm going to have to look up a recipe for this one or can you recc one?. thanks Lala. !

                                            2. I'm very intrigued with the whole idea, but am really curious: FORTY different combinations, meaning you are going to consume 40-some shots of alcohol???

                                              I'm surprised there isn't some coordination with folks to combine food with alcohol so that there are 20 different consumables...

                                              3 Replies
                                              1. re: CarrieWas218

                                                20 couples ..I would think 20 couples equals 20 combos.

                                                1. re: LaLa

                                                  Okay - that makes more sense.... I was think, "geez - 40 different nibbles AND alcohol!?!?!"

                                                  1. re: LaLa

                                                    Oh, well, 20 cocktails is certainly a reasonable amount.

                                                2. I am totally obsessed with cucumber agua fresca lately, secondary to a crop of cukes that just won't quit and those that hide until they're the size of a sewer rat. It makes an amazing summer cocktail mixer that is adaptable to many types of booze and flavors. I like it with gin and a little elderflower liqueur at the moment. (Leave out the water and reduce the sugar if you're going to use it as a mixer.) It would be awesome with hot pepper infused booze.
                                                  That with something sweet and pickled--watermelon or rind, or watermelon-tomato something.

                                                  Or, how about a wee, bite size cup made from bacon, pancetta, prosciutto, or whatever (google bacon cups) filled something delicious--corn, scallion, salad greens, bleu cheese, feta--or all of the above and a tomato water cocktail or bloody mary. Kind of like a two part BLT.
                                                  A parmesan tuille cup done in the same manner would be great, too.

                                                  4 Replies
                                                  1. re: splatgirl

                                                    Thanks so much for the mention of the cucumber agua fresca. I am also inudated by my crop of cukes (and zukes and tomatoes). I also just happen to have gin and elderflowe liquer, so I know what tomorrow activity is going to be. YUM!

                                                    1. re: NE_Elaine

                                                      oh good! I think I'm going to try it with tequila as a cukearita next. Or a cukejito. It's turned my overgrown cukes from the bane of my current existence to something I look forward to.

                                                      1. re: splatgirl

                                                        How much do you strain the pulp? Do you use a sieve? Cheesecloth? The name agua fresca implies that it is light and translucent.

                                                        1. re: GraydonCarter

                                                          I have seen multiple versions. The one I have used calls for peeling/seeding the cukes, then pureeing and straining which I do with a mesh strainer. YMMV on the straining. I don't have a chinois, and I don't mind a bit of solid in there. Not all recipes say to both peel and seed, FWIW. You lose a lot of liquid scooping out the seeds and I can see no point to peeling unless they are bitter or tough or waxed, none of which applies to my homegrown, so I think I will just chop and puree them whole next time. Most recipes also add lime juice and sugar/simple syrup but I have seen them with other additions like hot pepper (epicurious) or ginger (saveur), too.

                                                  2. This is very basic, but I just had a nice cool chardonnay, and a hunk of gouda! I thought it was very nice together!!

                                                    1. You might want to look at the website below. Andrea Robinson is an expert on pairings especially with wines and even had a show on it.
                                                      http://204.78.50.142/fine/pairings_wi...

                                                      1 Reply
                                                      1. re: Ruthie789

                                                        this website is awesome! thank you Ruth

                                                      2. Squirty cheese, Ritz crackers, and bourbon...
                                                        Hendricks and Vya 4:1 martini with jalapeño potato chips...
                                                        Sour cream and caviar in Belgan endive leaves with Krug NV...
                                                        Newcastle brown with a chunk of sharp cheddar...

                                                        1. I really like the idea of geography-based drink and app pairings. Using applejack for a jack rose cocktail, say? How about something with smoked turkey and apples - totally American. Cava-based cocktail, gotta pair it with some spanish ham. German liqueur and a weiner schnitzel "bite." What about a Canadian rye cocktail paired with something uniquely canadian, like a poutine-based app (potato string "cup" filled with cheese curd and a dollop of gravy) or something like smoked duck or whitefish?

                                                          I think you should balance the flavors, so if you're serving a smoky drink (scotch) you'd want just a little bit sweet app; and if it's a sweet cocktail you want something fatty and rich to eat.

                                                          My final suggestion is a deconstructed martini - gin (or vodka) and vermouth, served with a stuffed onion or olive that can be popped into the drink!

                                                          7 Replies
                                                          1. re: charlesbois

                                                            like a poutine-based app (potato string "cup" filled with cheese curd and a dollop of gravy)

                                                            ~~~

                                                            i'm sorry, how can this be served room temp or cold?

                                                            1. re: hotoynoodle

                                                              i'm not sure about the potatoe fries, but i was thinking of keeping the gravy in a thermos and just pouring it over the cups there? might not be the best tho

                                                              1. re: hotoynoodle

                                                                it can't, I was just going off on a tangent. But yeah, a thermos for the gravy. I think the potato string cup and cheese curd could be served room temp.

                                                                1. re: charlesbois

                                                                  cheese curds are supposed to be kinda melty over the warm fries with poutine. this would be better in another setting.

                                                                  1. re: hotoynoodle

                                                                    totally agree

                                                              2. re: charlesbois

                                                                hi charles, these are great suggestions. youve really given me a lot to think about. i was playing around with a cultural theme, sushi and sake, gourmet 7 dip with homemade nacho with beer (or some type of cocktail), etc. you've def added a lot of really good ideas! thank you for your thoughtful answer!

                                                                1. re: chalenegirl

                                                                  you could do a michelada with the nachos instead of just beer. Thank YOU for the cool question, as it really got me thinking about fun pairings.

                                                              3. Soused Jumbo shrimp and proseco....marinate the shrimp over night in a mix of soy, white wine,garlic,hot sauce(light), salt, pepper with big pieces of onion sliced vertically. bring it all in a big glass bowl with bamboo sticks to pick out the pieces. Can be served on previously toasted pita wedges that have a bit of garlic aioli/fancy mayo spread lightly on it

                                                                7 Replies
                                                                1. re: FriedClamFanatic

                                                                  The shrimp doesn't get mealy being marinated overnight? Is it cooked before it goes in?

                                                                  1. re: Christina D

                                                                    No...Sorry.i did mean Cooked Jumbo shrimp! and a one day marinade keeps it firm. Don't make it early in the morning the day before (although I have with no bad results). Not going for a ceviche.

                                                                    Thanks for pointing out the error

                                                                    1. re: FriedClamFanatic

                                                                      FCF- do you have an exact recipe? i've never made anything like that before.
                                                                      thanks christina D for the clarification, i was wondering that myself.

                                                                      1. re: chalenegirl

                                                                        Ok.I will admit that I stole/cobbled this from a friend and modified it. I am also a "what's at hand" type of cook. But here's the basic idea for 4, you can wratchet it up.

                                                                        Jumbo Cooked Shrimp ( at least the 20-30 a lb size).if frozen, partially defrost, tail on/off as to your preference ( I like off). Figure 4-5 per person. One Good verical slice of onion for every 2 shrimp

                                                                        Marinade:

                                                                        3/4 cup Marsala, White Wine or Vermouth..if you have some lawry's Gingr Marinade, substitue that for 1/4 cup ( or add a tsp of ground ginger)

                                                                        1.5 tsp minced garlic

                                                                        1/4cup Lime Juice

                                                                        3 TBS Soy Sauce

                                                                        tsp or so of a sweet type Hot sauce or Hoisin Sauce

                                                                        Salt and Pepper as you will

                                                                        Marinate 4-5 hours or over night in fridge. Never less than 2 hours!

                                                                        For the Mayo:

                                                                        2 TBS mayo ( or use room temp cream cheese)
                                                                        1/2 tsp garlic
                                                                        1/4 tsp Ginger

                                                                        Dash salt, pepper
                                                                        i
                                                                        BTW......My friend served it on thinly sliced 2X2 squares of Jicama which gave a nice contrasting texture, but they are hard to find and cumbersome to do.

                                                                        For "pretty" some sliced green onions or very nicely slivered red peppers helps with the looks. Mix them in anytime with the shrimp.

                                                                        1. re: FriedClamFanatic

                                                                          BTW.someone once gave me a tiny jar of Artichoke Pate that
                                                                          I used instead of the Mayo and it was divine

                                                                          1. re: FriedClamFanatic

                                                                            wow this really sounds quite good. i have all of these things at hand so i think i'll try this tonight. and just to confirm, i don't cook or warm t these after or anything?.

                                                                            1. re: chalenegirl

                                                                              nope..........unless you want the pita warmed up. As i said,my friend served hers on Jicama..so everything was cold..and while there was prep involved, there was no cooking at all

                                                                  2. Deviled eggs with a dab of caviar(the cheap stuff) added at your destination. Use a 1/4 tsp spoon, press in. Champagne(Roederer Estate: $20.oo/bottle).

                                                                    1. Jarred anchovies, rinsed & marinated with great olive oil, red wine vinegar, garlic & crushed red pepper flakes. Serve with chunks of ciabatta.

                                                                      Cocktail...a bracingly cold, dry gin martini (vodka, if you must)

                                                                      Magic.

                                                                      4 Replies
                                                                      1. re: Christina D

                                                                        When's the party? :)

                                                                        1. re: kubasd

                                                                          the prty is in mid september! still lots of time to suggest pairings and, thankfully, more time for me to test things out in my kitchen!!

                                                                        2. re: Christina D

                                                                          +1

                                                                          1. re: Christina D

                                                                            sounds delicious with salty goodness! :) i have most of these ingredients except the anchovies. easy enough though. thanks for the suggestion!

                                                                          2. This one may seem a bit odd but the combination is excellent. Slice really good baguettes at an angle about 1/4" thick. Mix some chopped basil into cream cheese and spread some on each slice. Top with smoked trout or other smoked fish -- preferably not the dry wood-smoked salmon you often see, but a moister smoked fish. Even white fish would work. Then serve it with white Lillet with a twist of orange in each glass.

                                                                            6 Replies
                                                                            1. re: bkling

                                                                              That sounds good!........and might work with some chopped Chorizo or prosciutto as well, if you don't have fish lovers

                                                                              1. re: FriedClamFanatic

                                                                                yummm!!! sounds great, classic combo and easy to make!
                                                                                can i ask why you choose lillet as the ideal drink?

                                                                              2. re: bkling

                                                                                I think that sounds good, too. It's a lot like the flavor combo of one of my most adored, most requested recipes--a salmon club sandwich with bacon and a lemon-basil mayo.

                                                                                1. re: splatgirl

                                                                                  splatgirl - your sandwich sounds delish! i think i'm going to try to recreate mini app versions in my kitchen!

                                                                                  1. re: chalenegirl

                                                                                    If you like the mini-sandwich idea, the Bombay slider recipe from epicurious has never failed to impress the heck out of everyone for both presentation and deliciousness.
                                                                                    http://www.epicurious.com/recipes/foo...
                                                                                    They are the ultimate party food--I make them about the size of a half dollar. With an Indian beer or a good acidy, crisp white wine, yum.

                                                                                    1. re: splatgirl

                                                                                      wow those look really tasty. i'll be trying these out and letting you know how it goes

                                                                              3. How do y'all feel about mutli-bite apps versus small, pop-in-your-mouth micro bites, e.g., the chicken egg versus the quail egg? There is the idea that a small bite can be intensely savory, salty, or flavorful because of its small size.

                                                                                1 Reply
                                                                                1. re: GraydonCarter

                                                                                  i think for a cocktail party, apps should be one biters, easy to hold, and eat to avoid the awkwardness of holding a half eaten piece of something something while speaking to a stranger/friend. others may disagree with this. i also think that really pungent smells that may give you bad breath 9recipes with raw garlic0 should be avoided. however if it's a family style, more casual, sit down dinner kind of setting apps can be bigger, eaten sitting down w cutlery. imho

                                                                                2. Apple slices with homemade Dulce de Leche (made ahead of time) :
                                                                                  http://www.joyofbaking.com/DulceDeLec...

                                                                                  ...and a titch of Harvey's Bristol Cream sherry.