Recipezaar: New Years,Finger Food recipes

Crispy Parmesan Tortellinis

Mon, 24 May 2004 20:00:06 -0400

A tasty combination of cheesy, crispy and tender, these tortellinis are an easy but impressive appetizer or snack. Breaded cheese tortellinis are baked until crispy, then served with marinara sauce for dipping (I like to use my own Angie's Bella Marinara with extra herbs.). -- posted by EdsGirlAngie

Asian Meatballs

Fri, 20 Aug 2004 19:58:38 -0400

A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served. -- posted by Gay Gilmore

Hot Salty Nuts

Thu, 07 Oct 2004 19:59:12 -0400

Nothing sweet or innocent about this party snack. They're insidiously addictive, with a salty-spicy-toasty flavor. Try this recipe with cashews only... yummmmmmm! And have plenty of refreshing cold drinks on hand. -- posted by EdsGirlAngie

Coffee Cheesecakes

Fri, 12 Nov 2004 19:59:58 -0500

Quick and easy, tasty mini-cheesecakes. -- posted by littleturtle

Crab Stuffed Mushrooms

Wed, 15 Dec 2004 20:01:04 -0500

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more! -- posted by Diane in Nebraska

Chocolate Almond Crescent Cookies

Wed, 22 Dec 2004 20:00:54 -0500

This is such an easy cookie that is not as sweet as alot of cookies. Use any brand ready pie crust or your own recipe. Cute shape of a rolled up crescent roll but with a great chocolate almond filling. Fun addition to your cookie platters. -- posted by Diane in Nebraska

Avery Island Deviled Shrimp

Tue, 11 Jan 2005 20:01:26 -0500

Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party. -- posted by EdsGirlAngie

Tijuana Trash

Fri, 28 Jan 2005 20:00:30 -0500

The most fiendishly addictive snack mix I've ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can "mix up" the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can't stop eating it! -- posted by EdsGirlAngie

Salty Dawg Popcorn

Tue, 01 Feb 2005 20:00:55 -0500

Not only is this salty, but it's buttery-garlicky, too. And if you use buttery pretzels, all the better! Make plenty for your next party! -- posted by EdsGirlAngie

Wasabi Shrimp on Rice Crackers

Mon, 07 Feb 2005 19:58:09 -0500

High marks for presentation -- posted by Gay Gilmore

White Pizza

Wed, 23 Feb 2005 20:00:05 -0500

A different type of cheese pizza - The perfect pizza for cheese lovers. My Whole Wheat Yeast Free Herbed Pizza Dough #111650 is a perfect match for this pizza and is the ONLY crust I use when making this pizza. Note: I have been making this pizza for so long I don't measure the cottage cheese - I think I use closer to 1 cup. -- posted by LUv 2 BaKE

Ruskie Pierogi (Pierogi With Cheese & Potato Filling)

Fri, 25 Feb 2005 14:56:58 -0500

A popular Polish dish similar to dumplings or ravioli. pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut & mushrooms, cheese and potatoes, sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes & onions and lentils. Common toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs. -- posted by littleturtle

New Yorker Onion Sandwich

Mon, 28 Feb 2005 19:59:52 -0500

This is from Graham Kerr, the man who said, "If you are out of salted nuts, the best appetiser is champagne!" This is from Volume 1 of his CBC Television Cookbooks. I also have Volume 3 and it was published in 1969, so this recipe is some kind of late 1960s cocktail party creation. Graham's recipe notes include: "At heart this is a dish that everyone enjoys except those with ulcers and those who have a romantic meeting with someone who isn't at the party." and, "Vodka based creations blend well." I use party rye-sized pumpernickel bread for the "brown bread rounds" he writes of; also, this recipe is for 2 people only so increase if you're serving a crowd (makes a great summer party treat) but don't make them too far ahead. -- posted by EdsGirlAngie

Little Reuben Dips

Wed, 16 Mar 2005 20:00:09 -0500

These are great as a munchie during The Game. I think my wife got this from a Mr Food cookbook. -- posted by lovereater

Baked Barbecue Tortilla Chips

Thu, 07 Apr 2005 20:24:29 -0400

Crispy, low-fat, baked alternative to commercial tortilla or potato chips. These may be cut into any shape you like instead of wedges. -- posted by LUv 2 BaKE

Lower-Fat Peanut Chocolate Chip Trail Bars

Tue, 12 Apr 2005 16:47:27 -0400

These are moist brownie like bars with just the right amount of chocolate and peanuts. This recipe was originally high fat, but I successfully substitute applesauce for most of the margarine. Excellent served warm, although still very good cool. -- posted by LUv 2 BaKE

Orange Date Muffins (Or Chocolate Chip)

Tue, 12 Apr 2005 16:47:28 -0400

These low-fat soft orange muffins are bursting with sweet orange flavour. By far the best orange muffin I have made. The original recipe is for orange date muffins but I often replace the dates with chocolate chips. Dates have been a staple food of the Middle East for thousands of years -- posted by LUv 2 BaKE

Chewy Granola Bars

Wed, 27 Apr 2005 16:20:12 -0400

The flavour of chocolate, raisins, nuts, oats, and cereal is enhanced with the addition of marshmallow, which makes these baked bars dense and ooey chewy good! Altered from Taste Of Home Jun/July 04. -- posted by LUv 2 BaKE

Blue Cheese Stuffed Endive (Diabetic)

Wed, 29 Jun 2005 20:28:39 -0400

From a Diabetic publication by Better Homes and Gardens. -- posted by Oolala

Cheesy Herb Pinwheels

Wed, 12 Oct 2005 17:10:09 -0400

As an appetizer or as a bread accompaniment, these savory pinwheels are light, flaky and whirling with cheese! -- posted by - Carla -

Bean, Bacon, and Blue Cheese Dip

Mon, 31 Oct 2005 14:45:50 -0500

Flavorful dip from Cooking Light. Serve with toasted baguette slices or warm pita wedges. -- posted by GaylaJ

Crescent Cheese Rolls

Tue, 01 Nov 2005 07:33:47 -0500

A delicious appetizer that's easy to make! The recipe is adapted from a junior league cookbook. -- posted by Lvs2Cook

Conch Fritters: Bahamian Style

Thu, 01 Dec 2005 12:48:31 -0500

A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT. -- posted by Manami

Tortellini With Roasted Garlic Sauce (Appetizer)

Fri, 23 Dec 2005 15:21:47 -0500

This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount. -- posted by GaylaJ

So Easy Sausage-Cheese Balls

Wed, 28 Dec 2005 20:48:08 -0500

Serve these with plum sauce or your favorite dipping sauce. They can be prepared ahead and reheated in the oven before serving, and also may be frozen. You should get around 30-35 (1-inch) balls depending on how large you make them. If you are using spicy sausages, you might want to omit the cayenne pepper or just add in a small amount. I have made these using regular small breakfast pork sausages, it's cheaper and they are still just good! I have only made this with Bisquick brand baking mix, so I cannot say how these would be using a baking mix clone, I strongly suggest to use on Bisquick for best results. The taste of these will highly depend on what kind of sausage meat you are using. -- posted by KITTENCAL

Wiener Bites

Sun, 08 Jan 2006 21:17:51 -0500

These were served at our Finger Food Fiesta For New Years. My sons gobbled them up. They were extremely easy to make. The recipe calls to serve them hot but they are great after they have cooled down as well. From Company's Coming - Appetizers - by Jean Paré. -- posted by Saturn

Hot and Crusty Shrimp Sandwich

Tue, 17 Jan 2006 16:19:59 -0500

This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time. -- posted by GaylaJ

Vegetarian Spring Rolls

Thu, 26 Jan 2006 21:18:15 -0500

Celebrate the Year of the Dog with these Vegetarian Spring Rolls, or enjoy them at any time. From the latest issue of the Australian 'New Idea'. -- posted by bluemoon downunder

Prawn and Crab Tarts

Thu, 26 Jan 2006 21:21:52 -0500

Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens. -- posted by bluemoon downunder

Easy and Good Teriyaki Chicken Drumettes

Fri, 03 Feb 2006 17:39:58 -0500

This recipe make about 70 chicken drumettes, enough to feed a crowd, they are simply delicious! I have only used Kikkoman brand teriyaki glaze sauce for these, so I cannot say how they would be using another brand of teriyaki glaze. Save the other half of the wing for stock. Prep time does not include separating the wings in half. -- posted by KITTENCAL

Blue Cheese Vodka Balls (Finger Food)

Mon, 06 Feb 2006 21:19:21 -0500

Great for a quick nibble, appetizer or party platter. Easy, too. -- posted by hellokitty

Chinese Five-Spice Spareribs

Sat, 11 Feb 2006 20:02:16 -0500

These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets. -- posted by Hey Jude

Pistachio-Goat Cheese Bites

Mon, 27 Mar 2006 20:09:00 -0500

These are delicious little nibbles. I love their simplicity--they are quick to put together and can easily be made on the spur of the moment for an impromptu gathering, but can also be prepared up to a day ahead. The recipe is adapted from one published in "In Style" magazine. Prep time includes 15 minutes refrigeration time. -- posted by GaylaJ

Caramelized Walnuts

Fri, 26 May 2006 16:22:19 -0400

Delicious and addictive! Serve with cheese or as an after-dinner nibble. Recipe from Lucy Waverman. -- posted by ~Leslie~

Asian Pork and Shrimp Spring Rolls

Tue, 20 Jun 2006 10:15:05 -0400

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using. -- posted by KITTENCAL

Toasted Steakhouse Sandwich

Mon, 03 Jul 2006 19:49:50 -0400

Bring home the taste of Quiznos Steakhouse Dip Sandwich with my easy recipe. Recipe #128560 is used to make the "secret" sauce which gives the sandwich its satisfying and delicious taste. If you like Quiznos you'll like this! -- posted by Deb's Recipes

Shrimp With Orange Sherry Mayonnaise

Mon, 17 Jul 2006 21:21:51 -0400

Appetizer recipe from "First Impressions" by Betty Rosbottom. This sauce works well with shellfish like shrimp, scallops or crab. -- posted by Oolala

Mushroom Crostini Bites With Hamburger Grilling Blend

Sat, 16 Sep 2006 06:00:42 -0400

Another great recipe found on mrsdash.com. It takes less than 30 minutes to make and they are delicious, as well. Low fat, for the sodium restricted, and low potassium recipe. -- posted by Manami

Chambord and Brie

Wed, 04 Oct 2006 20:34:24 -0400

Courtesy of 1001Recipes2Send.com. Hosting Elegant Get-Togethers by NAPSA. "Hosting elegant gatherings seems to be an inviting cool weather trend. Entertaining gurus say Fall and Winter parties tend be more decadent but that doesn't mean hosting one needs to be a lot of work." Prepare the menu well ahead of time and use easy to prepare-yet-elegant-dishes to serve your guests. This is a sophisticated way, to add a special taste to the food you are going to serve. Using Chambord, a sweet black raspberry spirit, in cocktails, cooking, or baking, is the perfect occasion to introduce others to its' flavor. It can make for a festive and memorable Thanksgiving Dinner; using it to create wonderful sauces and glazes, reinvigorating the more traditional fare. This palate-pleasing appetizer is wonderful! -- posted by Manami

Chocolate Caramel-Nut Popcorn

Tue, 31 Oct 2006 15:53:04 -0500

I found this recipe on another recipe website last year, but I can't remember which one. I gave these out for Christmas and everyone loved them. I used to buy popcorn from my Son when he was in school and they would be selling different flavors of popcorn to raise money for their school. They would sell Caramel Popcorn, Chocolate Popcorn similar to this recipe, Caramel Popcorn with nuts, the possibilities are endless. The popcorn came in a plastic bag in decorative tins with tight lids. Definately a great gift idea or part of a fund raiser for any occassion. -- posted by Carmen B.

Daytona Wings -- Baked Teriyaki Style Chicken Wings

Sun, 03 Dec 2006 13:36:09 -0500

Growing up in a family of race fans, watching the Daytona 500 on TV was something we always looked forward to. Mom always made these wings to snack on during the race. Once upon a time these were called Wing Dings, but somewhere along the way they were renamed Daytona Wings. -- posted by SweetPeaNC

Spinach Dip

Sat, 30 Dec 2006 22:08:27 -0500

This dip makes a great party appetizer. It has become a regular at our house on holidays and football Sundays. It tastes best when refrigerated overnight. -- posted by Joyce O

Layered Beans and Salsa

Sun, 07 Jan 2007 22:35:09 -0500

My Aunt and Uncle made this at a family reunion and we all requested the recipe. We usually use nacho flavored tortilla chips to give the dip a little more kick. -- posted by Bread 'n Butter

Texas Armadillo Balls

Sun, 25 Feb 2007 10:24:51 -0500

This is a spicy great fried treat which will bring your mouth to the Heart of Texas. Combine your Grandmothers Thanksgiving Dressing with Texas Spices and then deep fry them to create a spicy ball with a dry crust exterior and a warm moist interior. -- posted by T exas C ooker (TC)

Mexican Layer Dip

Mon, 18 Jun 2007 17:46:36 -0400

Has everything! Serve with tortilla chips. -- posted by Christineyy!

Crostini With Sun-Dried Tomato Jam

Sun, 24 Jun 2007 23:06:19 -0400

I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad. -- posted by cookiedog

Nacho Potato Appetizers

Thu, 23 Aug 2007 17:00:49 -0400

I went to a cooking demonstration and these little tidbits were made and sampled. Tasty and quick. Easy to make and set on the buffet for guests to try as one of the munchies for superbowl night or New Years Eve party. -- posted by bshemyshua

Mustard Cheddar Crackers

Fri, 21 Sep 2007 09:40:21 -0400

A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook. These would be fabulous on a holiday canapé table! The dough can be made ahead and kept refrigerated for up to a week or frozen for 2 months. Note - lengthy chill time is included in total prep time. -- posted by SusieQusie

Ultimate Chocolate Sugar Cookies

Wed, 31 Oct 2007 22:42:13 -0400

I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you! -- posted by Annacia

Avocado and Feta Salsa

Thu, 22 Nov 2007 17:54:45 -0500

This is my second-most famous salsa - both of my salsas are great, just different. This one is a little fatter and a little more complicated, but also very, very, very good. This is from Southern Living, as is the other salsa. -- posted by larchie

Black Olives Goat Truffles

Wed, 05 Dec 2007 03:34:15 -0500

This recipe has to be done a day ahead. From Ricardo. You'll have remaining olives breadcrumbs. This will be good on pasta, fish and green salads. Keep in an hermetic container. -- posted by Boomette

Parmesan-Artichoke Crostini Spread

Wed, 26 Dec 2007 18:39:37 -0500

Nice combination of flavors. -- posted by cookiedog

Aunt Jane's Eggplant Fingers

Sat, 29 Dec 2007 18:45:11 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Aunt Jane. -- posted by Sarah_Jayne

Crunchy Crab Parcels (With Freezing Directions)

Mon, 07 Jan 2008 16:20:20 -0500

This sounds like it would a lush and 'posh' offering for your guests at a party such as a New Year's Eve party. This recipe comes from chef John Torode and was published in the January 2008 copy of the BBC Good Food Magazine. The recipe says these can be frozen if the crabmeat used is fresh. -- posted by Sarah_Jayne

Firecracker Mustard Chicken

Tue, 22 Jan 2008 01:06:47 -0500

Essentially, fried chicken tenders marinated in and then coated with a fiery mustard-based sauce. The chicken is really just a vehicle for the sauce. Recipe shamelessly copied from America's Test Kitchen cookbook. -- posted by SusieQusie

King Crab Nachos

Sun, 03 Feb 2008 17:19:28 -0500

Kick it up a notch with this twist on nachos! Recipe courtesy of Phillips Foods. -- posted by cookiedog

Pimento Cheese Toasts

Tue, 05 Feb 2008 18:10:01 -0500

This pimento cheese is a little different in that it is made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven. A combination of sharp orange and white cheddar works well. You can make the cheese spread up to 3 days ahead and have it covered and chilled in the fridge until ready to use. From Gourmet January 2008. -- posted by cookiedog

Jello Shots

Tue, 25 Mar 2008 23:25:12 -0400

Great to bring to a party! Bring different colors to match themed events. These are so much better than most of the ones you get at bars. You will need to find the 2oz. plastic cups and lids from your local restaurant supply store. -- posted by Chef #801002

Scallop Burger Sliders With a Cilantro-Lime Mayo

Tue, 15 Apr 2008 01:51:22 -0400

These were served at Paula Deen's 60th birthday party. Recipe courtesy Libbie Summers. -- posted by cookiedog

Devilishly Delicious Bacon and Cherry Roll-Ups

Fri, 25 Apr 2008 19:17:16 -0400

I have very fond memories of this recipe from my early childhood. Anytime my mother had friends over for drinks, or threw a party she would make these. I would always be dispatched to a quiet corner with a plate full of goodies, including loads of these! Now I make them for parties, or drink snacks, and everybody loves them. I make trays of these, and the amount listed below is quite small, so be prepared to make more! They are so simple but oh so effective! I tend to use streaky bacon for the fat content, but back bacon works fine too. Try them-you won't regret it! -- posted by Noo

Sweet and Sticky Mango Basted Chipolata Sausages

Fri, 25 Apr 2008 19:56:55 -0400

You will not believe how simple this is to make or how much people love it! I have used this many, many times on buffets, drinks gatherings, or just as nibbles when the footie boys invade my house-and there are NEVER any leftovers!! The quantities are not exact-so adjust the amount of chutney as you see fit. The cooking time can also vary-sometimes I cook these long and slow, other times I whack the heat up a bit to speed it along-depends how long you can wait for them! -- posted by Noo

Chicken Satay

Thu, 01 May 2008 16:28:16 -0400

These can be served as an appetizer or I like to make them into dinner. They work well for parties, because much of the work can be done in advance. From Thymes Two catering. Don't forget to place a container for used skewers such as a champagne glass. You could also use flank steak or shrimp as an alternative. Recipe #301697 is the recipe for the peanut sauce for these skewers. -- posted by cookiedog

Herbed Cheese Madeleines

Tue, 10 Jun 2008 01:34:33 -0400

Fabulous, easy fingerfood for your next elegant gathering. If you don't have a madeleine pan, you can subsitute a miniature muffin pan. -- posted by JackieOhNo!

Tuna Pate in Endive

Tue, 10 Jun 2008 01:37:35 -0400

Very simple ingredients are all you need to put together this easy fingerfood for your next cocktail party. Preparation time, which is very quick, does not include chilling time. These can be ahead the night before, if desired. -- posted by JackieOhNo!

Beef and Horseradish Bonbons

Fri, 13 Jun 2008 20:02:12 -0400

Very simple, yet very delicious. A must for any party! A blink and they are gone dish! -- posted by Noo

Mum's " Mock Chicken" Dip

Wed, 18 Jun 2008 19:05:52 -0400

Isn't it great when you eat something and it takes you back to being a child again! Well thats exactly what this dip does for me. My mum used to make this every time she threw a party or had people for drinks and nibbles. I would always have my own bowl and my own box of crackers and I would go off to some quiet spot and stuff my little face! I still love it now, so much so that I spoon it out of the pan while I'm cooking it (although I am trying to exercise more self control). This is such a quick and easy dip to make with stuff that you would normally have in the house, so a great standby for when people turn up unexpectedly. As for tasting like chicken? Well, Ill let you decide...but I was never convinced. Either way it tastes great! -- posted by Noo

Destruction Bread Dip

Mon, 07 Jul 2008 15:42:29 -0400

Throw some fresh veggies on along with the bread pieces skewered with toothpicks for variety. Got this from a newspaper a very long time ago. This is a really fun appetizer that brings people together around the table. -- posted by BIG_CHIEF

Mini Burritos

Sun, 24 Aug 2008 11:34:05 -0400

Inspired by Alton Brown after seeing his wonton-themed show, these are great as appetizers or as a meal. Delicious! -- posted by DJIndy

Savory Fig Tart

Tue, 30 Sep 2008 00:19:56 -0400

All the flavors of prosciutto-wrapped figs. A wonderful addition to your holiday appetizers or dinner party hors d'oeuvres. Fig spread is more easily found in most supermarkets than it once was...generally found where the jams and jellies are. -- posted by Alan in SW Florida

Roasted Garbanzo Beans/Chickpeas

Mon, 20 Oct 2008 20:28:44 -0400

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly. -- posted by mama's kitchen

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Wed, 19 Nov 2008 16:52:55 -0500

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you! -- posted by French Tart

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Mango Stuffed Celery Bites

Wed, 03 Dec 2008 22:35:12 -0500

This sounds interesting. I grabbed it from a cookbook my mother had on my last trip home and I wanted to put it here so I could have it when I went back to the UK. -- posted by Sarah_Jayne

Red Pepper Hummus Deviled Eggs

Thu, 04 Dec 2008 23:26:40 -0500

Hummus is one of my favorite foods and I also love deviled eggs. So, when I saw this in a flyer handed out for the 'Summer Fresh Hummus' company I wanted to jot it down. You could surely use the discarded yolks for something else so it doesn't feel wasteful. -- posted by Sarah_Jayne

Southwestern Egg Rolls With Chipotle Cream Dip

Tue, 09 Dec 2008 00:20:53 -0500

East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well. -- posted by Manami

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

Easy Chicken Egg Rolls

Tue, 23 Dec 2008 16:33:41 -0500

I can't wait to try these! I love chicken egg rolls and am planning on making these for New Year's Eve. -- posted by mydesigirl

Cranberry Baked Brie

Tue, 30 Dec 2008 01:24:40 -0500

This recipe was in our local newspaper several years ago. This is a nice appetizer to serve during the holidays. I like to make it for New Year's Eve. -- posted by DesertRose15

Bacon and Horseradish Deviled Eggs

Tue, 30 Dec 2008 21:23:51 -0500

Come on,you know that sounds good! I developed these after attempting to overcome an addiction to bacon and horseradish dip I developed on my recent trip to the States. You can even make these vegetarian by using the Bacos bacon bits that are made out of soy instead of the actual bacon. The recipe can be scaled up pretty easily for bigger crowds. Also, this is one of those times when I am not totally clear on how to translate an ingredient from UK to US. I used what is called 'horseradish sauce' here in the UK. Which, I remember being somewhere in between prepared horseradish and horseradish cream in the States. So, I put one but you can probably use either. -- posted by Sarah_Jayne

Salmon and Corn Fritters

Tue, 30 Dec 2008 21:28:52 -0500

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! -- posted by bluemoon downunder

Easy Sausage Cups (Like Sausage Stars)

Wed, 04 Feb 2009 18:31:16 -0500

This is a variation of Sausage Stars/Sausage Cup recipes that use wanton wrappers and ranch dressing. My version uses Tostitos Scoops (bowl shaped corn chips) and cream cheese for some of the ranch dressing. I made these for Christmas Eve and Super Bowl Sunday, and they were a huge hit on both occasions! You can make the filling in advance and refrigerate until you are ready to assemble and bake. If I am taking these to a party, I fill the shells before I leave home and bake when I arrive at the party. They are also great with regular ranch dressing, but we prefer parmesan peppercorn flavor. -- posted by CindyMarie

Auld Alliance: Scotch Whisky & French Roquefort Pate

Wed, 25 Feb 2009 12:12:05 -0500

This original simple cheese cream from the historic Overscaig B&B in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury. From "A Feast of Scotland" by Janet Warren. 'The Auld Alliance' refers to a series of friendship treaties between Scotland and France, first signed in 1295. -- posted by BecR

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Spanish Tomato Bread With Serrano Ham

Wed, 22 Apr 2009 12:41:46 -0400

A tasty looking Spanish recipe that would fit perfectly into a tapas menu. -- posted by Sarah_Jayne

Tiny Toads in the Hole

Thu, 23 Apr 2009 01:35:08 -0400

Toad in the hole is one of those British dishes with a name that make most outsiders giggle. Really though it is just sausages baked into a batter - yummy. These are a tiny bite sized version much like pigs in a blanket. -- posted by Sarah_Jayne

Baked Caramel Corn

Tue, 12 May 2009 00:47:13 -0400

I not sure where this recipe came from originally, but baked caramel corn has been a standby treat for years. It is great for Superbowl parties, New Year's Eve, or family get-togethers. -- posted by ChefJulieS

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Goof Balls

Sun, 02 Aug 2009 10:01:04 -0400

A yummy yummy peanut butter no-bake cookie. It's a great family recipe and everybody's favorite. Prep time includes balling time but not cooling. -- posted by heres_johnni

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Creamy Mushroom Bruschetta

Mon, 14 Dec 2009 15:24:56 -0500

This is from a bi-monthly foodie magazine published in town and this was from the head chef at an amazing restaurant in Calgary called Brava Bistro. So decadent and delicious! Even my mushroom hating boyfriend liked it! good, because you can prepare the mushrooms and the cream ahea of time and then just assemble quickly when your guest are there! -- posted by Cadillacgirl

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

Tue, 29 Dec 2009 10:24:46 -0500

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+. -- posted by Manami

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart