Interesting Party Food

[julia]

We are planning a party later this month. I'm looking for some new ideas for food. I'd like to serve finger foods that don't require cooking just before serving, that can be prepared a couple of days ahead and aren't the usual - I'm sick of seeing things made with tortillas - everyone seems to be doing those. Any suggestions for new and unusal party items?

[Holly S]

Julia,
First of all, my mother thinks I am crazy, but I know I have seen this around somewhere: Stuffed Cherry Tomatoes. make a nice light cream cheese a chive spread. or fill them with a feta spread. Even if it hasn't been done for some reason the idea intrigues me..... Or you can ignore this as the ravings of a lunatic. Aahahahahahahahahah

[MrsReber]

Julia, this may be overdone, too, but I just love the spinach dip inside the round loaves of bread. Every party I've ever been at where they had one, it was a huge hit. I even made it once myself and added some fresh veggies on the side along with the bread to dip in the spinach dip. You could probably prepare it a day ahead and then just hollow out the bread and place the dip inside that day.

My stepmother used to make a very easy finger food. She'd cut some celery stalks, spread some cream cheese on the ends and then stick some walnuts in the cream cheese. They were very tasty and so very simple.



[This message has been edited by MrsReber (edited 08-04-2000).]

[LSB]

Here are some ideas of things that I've done:

Chicken satay on skewers with peanut sauce
Beef or lamb kebabs with a chutney or yogurt dip
Meat or vegetable pastries (like samosas or spanakopita)
Toasted tortellini with marinara sauce
Crab empanadas
Mini pitas filled with chicken salad
Mini pizzas or calzones with different toppings (see the Pizza thread on the BB)

Hope that helps. Let me know if you need recipes - most of these I would just wing it or combine a few different recipes, but I can give you a more detailed answer if you're interested.

Have fun! Louise

[lindrusso]

I would suggest taking a look at Martha Stewart's Hors d'Oeuvres Handbook. There are many interesting and different ideas in this book. Now some of these recipes seem to be more trouble than they are worth, but I found many items that you could do ahead of time.

For instance she has several recipes for some delicious sounding flavored butters that can be rolled into logs and frozen until ready to use - along with these butters, she has canapes that make use of them - yummy. There are tartlets for which the shells can be made ahead and frozen and there are things like mini-quiches and fritattas that could also be frozen.

There are also some recipes for homemade crackers - my first reaction was "Who the heck wants to make their own crackers????", but they sounded really good and the dough can be frozen - then you just slice and bake.
In addition to the crackers there were yummy sounding flavored breadsticks and twists and many, many other unusual items.

I found this book at my local library, so if you can find it at your library, you won't even have to invest the money for it!

Here are two recipes from my MIL that get rave reviews - both can be made ahead, frozen and then baked the day of the party. Good luck!

MUSHROOM CRESCENTS

Pastry:
3 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 1/2 cups all-purpose flour, sifted
Filling:
2 tablespoons butter or margarine
1 medium onion, finely chopped
1/2 pound mushrooms, finely chopped
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 egg, beaten with 1 teaspoon of water for glaze

1. Pastry: Soften cream cheese and butter at room temperature. With wooden spoon or hands, stir flour, cream cheese and butter until well blended and smooth. Wrap and chill for a least 30 minutes.

2. Filling: In skillet, saute butter and onions until onions are lightly browned. Add mushrooms and cook over medium heat and add cream cheese a bit at a time, stirring until melted. Stir in salt, thyme and pepper. Remove from heat and cool.

3. Crescents: Preheat oven to 450. Remove 1/2 dough from refrigerator. On a lightly floured board, roll dough to 1/8-inch thickness. Cut dough into 2 1/2-inch circles with cookie or biscuit cutter. Put 1/2 tsp. filling on each circle. Fold in half and press edges together with tines of a fork. Make a small slit into top of each crescent to allow steam to escape. Brush crescents with egg wash. Bake on ungreased cookie sheet for 15 minutes (longer if frozen) or until golden brown and puffed.


SPINACH BALLS
(these are super easy)

2 (10-ounce) packages frozen chopped spinach
spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup firmly packed grated Parmesan cheese
1/2 cup butter, melted
4 scallions, chopped
3 eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350º or until lightly browned. Serve with your favorite mustard for dipping.



[This message has been edited by lindrusso (edited 08-04-2000).]

[lorilei]

Ask Gail for her Spanikopita recipe... it's different. It's room temperature. It's easy enough to throw together...

[Nicole]

Julia,

I second the suggestions to look at the Martha Stewart Hors d'Oeuvres book. There is a crab cake recipe (I realize that this one doesn't fit your need for easy prepare in advance dishes, but I had to mention it anyway) in there that is out of this world amazing. (I would post it but the book belongs to my mother and she moved out of state). Also there is a really easy recipe for cooked shrimp wrapped in a snow peas (served cold). It has a light vinegar dressing. Very refreshing. Also in the flavored butter section, there is a recipe for shrimp that uses the shallot and parsley butter - very very good.

I think that the big "Martha Stewart Cookbook" has some easy and interesting ideas. I know that she has recipes for stuffed cherry tomatoes (Holly, you are not crazy http://www.cookinglight.com/bbs/smile.gif ). They are stuffed with mozarella cheese that is cut into small squares and tossed with a little olive oil and fresh basil. Actually you could do it with anything that you want (stuffing them with feta sounds wonderful!). But, I have to say cutting the tomatoes and scooping out the insides does take a while but you can do them in advance and they make a really nice presentation. I'll see if I can find the recipe this weekend.

Sorry I couldn't be of more help with the actual recipes, but if you know someone with the Martha Stewart book, borrow it - its worth a look!

[Kristilyn1]

I make mini quiches and people always like them. Basically take your favorite quiche recipe and make them in a mini muffin pan. (the lid of a can of Pam, cuts pastry into the right size to put in a mini muffin cup). They can be made ahead, frozen and then reheated that night.

Kristi

[jillr]

Julia, please invite me to your party if you use any of these suggestions. My mouth is watering! What great responses.

[Gail]

Hi Julia,

Just in case you didn't think of it, there's a thread in the Popular Threads archive called Favorite Appetizers which has some good stuff. Check it out!

[This message has been edited by Gail (edited 08-04-2000).]

[chatoyn]

In the Joy of Cooking there is a great recipe for straberry cheesecake bites. It's made by mixing cream cheese, sour cream, powdered sugar, and vanilla, and putting the mixture into hollowed out strawberries. These can be made ahead of time and chilled, and are really neat bite-sized desserts. You can make the recipe lower in fat by substituting neufchatel cheese for the cream cheese.

Good luck with the party!

[TamiK]

I have a favorite that came out of a Cooking Light cookbook somewhere, but I've modified the original along the way.

Begin by making wonton shells. Buy the package of "raw" wonton skins at the supermarket, spray with cooking spray on both sides, and fit into a mini-muffin pan. Bake at 350 until crisp and brown. These can be made up to 2 weeks ahead of time and stored until ready to fill.

I usually fill them with chicken salad, which I make the day before the party. I grind the chicken and add-ins in the food processor so the mixture is very fine, then moisten with mayonnaise. Then, I use a small ice cream scoop to fill the wonton shells with the chicken salad, garnish with some chopped chives or parsley, and--voila--an impressive appetizer. This final preparation can be done several hours before the party without compromising the appetizer.

I made these for my daughter's wedding (more than 300) and they are still requested at every family get-together.

I think they would make cute mini taco salads, too, but those would have to be put together at the last minute.

[julia]

Wow! Thanks for all the great ideas. They all look wonderful. I'll look for that Martha Stewart book and the spinach balls sound really good - I love spinach.

Gail, I'll take a look for the archived appetizer section. I'm new to these boards and consider this one a real find!

I'll let you know how the party turns out.

Thanks all!

[This message has been edited by julia (edited 08-05-2000).]

[Gail]

Hi again,

While you're checking out the archives, I forgot to mention another thread in the Popular Threads section: Favorite/Most Versatile Veggie for a couple of other goodies which ended up there. In addition, I think on page 2 of the regular archive, check out Cindy Armstrong's Hot Artichoke Dip (low fat no less!) and Lorilei's Habanero Crab Dip. Sometimes I wish we could post a flashing sign for newcomers telling them about the archives, because there's all sorts of hidden goodies there!
Good luck with your party!

[CrystalB]

My cousin makes the Spinach Balls for parties and they are excellent!!! She serves them with a side of ranch dressing for dipping. Yum!

[julia]

If the spinach balls are frozen, how much longer do you cook them, or do you thaw them before cooking?

[lindrusso]

Originally posted by julia:
If the spinach balls are frozen, how much longer do you cook them, or do you thaw them before cooking?


I don't thaw them before cooking, but I don't remember how long you need to cook them when frozen - I just keep an eye on them and consider them done when they are lightly browned. Sorry I couldn't be more help!

[andrea]

i make the spinach balls, too! they are awesome! but i use garlic instead of scallions, plus some salt & pepper. i don't even dip them in anything! MMM!

my recipe says 7 minutes thawed, 10 minutes frozen but i think it's at 400 degrees (or 425)

[Britin]

Lindrusso,

I just wanted to let you know that I made the mushroom crescents and the spinach balls to take to a B&B where we meet some other couples for the Newport Jazz Festival. We all bring food for the Saturday night rather than going out to dinner.

Let me tell you, I was a hero. They loved them. The best part was that they could be made ahead and traveled well in the cooler.

I will definitely make these again just to keep on hand for company.

Thanks again!!!

Originally posted by lindrusso:
I would suggest taking a look at Martha Stewart's Hors d'Oeuvres Handbook. There are many interesting and different ideas in this book. Now some of these recipes seem to be more trouble than they are worth, but I found many items that you could do ahead of time.

For instance she has several recipes for some delicious sounding flavored butters that can be rolled into logs and frozen until ready to use - along with these butters, she has canapes that make use of them - yummy. There are tartlets for which the shells can be made ahead and frozen and there are things like mini-quiches and fritattas that could also be frozen.

There are also some recipes for homemade crackers - my first reaction was "Who the heck wants to make their own crackers????", but they sounded really good and the dough can be frozen - then you just slice and bake.
In addition to the crackers there were yummy sounding flavored breadsticks and twists and many, many other unusual items.

I found this book at my local library, so if you can find it at your library, you won't even have to invest the money for it!

Here are two recipes from my MIL that get rave reviews - both can be made ahead, frozen and then baked the day of the party. Good luck!

MUSHROOM CRESCENTS

Pastry:
3 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 1/2 cups all-purpose flour, sifted
Filling:
2 tablespoons butter or margarine
1 medium onion, finely chopped
1/2 pound mushrooms, finely chopped
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 egg, beaten with 1 teaspoon of water for glaze

1. Pastry: Soften cream cheese and butter at room temperature. With wooden spoon or hands, stir flour, cream cheese and butter until well blended and smooth. Wrap and chill for a least 30 minutes.

2. Filling: In skillet, saute butter and onions until onions are lightly browned. Add mushrooms and cook over medium heat and add cream cheese a bit at a time, stirring until melted. Stir in salt, thyme and pepper. Remove from heat and cool.

3. Crescents: Preheat oven to 450. Remove 1/2 dough from refrigerator. On a lightly floured board, roll dough to 1/8-inch thickness. Cut dough into 2 1/2-inch circles with cookie or biscuit cutter. Put 1/2 tsp. filling on each circle. Fold in half and press edges together with tines of a fork. Make a small slit into top of each crescent to allow steam to escape. Brush crescents with egg wash. Bake on ungreased cookie sheet for 15 minutes (longer if frozen) or until golden brown and puffed.


SPINACH BALLS
(these are super easy)

2 (10-ounce) packages frozen chopped spinach
spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup firmly packed grated Parmesan cheese
1/2 cup butter, melted
4 scallions, chopped
3 eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350º or until lightly browned. Serve with your favorite mustard for dipping.

[This message has been edited by lindrusso (edited 08-04-2000).]

[julia]

That's a great recommendation for the mushroom crescents and spinach balls. We decided to postpone our party until the Fall, since the date we chose was bad since people were either at cottages, on vacation or getting kids ready for school. We've had a much better response for a date later in the year; guess there aren't a lot of parties around here then, between Thanksgiving (which is in October here in Canada) & Christmas.

The spinach balls and mushroom crescents are definitely on the list of things to make. I'm also going to make the lasagna with tomato and basil from the July issue of CL - it tastes great and can be cut in small pieces to serve.

[lindrusso]

Britin,

Glad these worked out so well for you. I'm always thankful to my MIL for sharing these recipes with me and anyone in our family who makes either of these is always a "hero" too!!

[andreajackson]

I was wondering on the Spinach Balls could will any kind of stuffing work or do you all use a particular kind?