Finger Food For Your Cocktail Party – 5 Recipes

Looking for delicious finger foods to serve at your next cocktail party? Look no further! We have found five tasty recipes to share with you.  I have personally tried them all and let me just express…the Flavored Popcorn and the Chocolate Drizzled Peanut Brittle…YUM!

The video below will introduce you to the foods and you will find the recipes listed after…we did all the work for you!  All you have to do is whip them up and add a few cocktails to the spread and you are on your way to a great party!

Video Source YouTube

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foodnetwork.ca

#1 CHORIZO CHEESE POTATO WRAPS

INGREDIENTS

Vegetable oil, for brushing

3 large russet potatoes

12 thin slices cured chorizo sausage (or cooked)

1 cup grated Old Cheddar cheese

DIRECTIONS
1. Preheat oven to 400F. Line a baking tray with parchment paper and brush parchment with oil.

2. Peel potatoes and slice lengthwise into 24 slices, just under ¼-inch thick (using a mandolin is easiest).

3. Place 12 potato slices onto prepared baking tray. Arrange a slice of chorizo on each potato slice and sprinkle with cheese, leaving edges of potato clear.

4. Cover cheese with remaining potato slices. Place a sheet of parchment paper over “wraps” and place a second baking tray on top.

5. Bake for 15 minutes, then remove top baking tray and parchment paper and bake until potatoes are golden brown, about 8 minutes more.

6. Serve “wraps” warm or at room temperature.

#2 FLAVOURED POPCORN

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foodnetwork.ca

INGREDIENTS
⅓ cup popcorn kernels (or about 8 cups/2 litres popped popcorn) (75 ml)

2 Tbsp butter (30 ml)

½ tsp garlic powder (2 ml)

2 tsp dried Greek oregano (10 ml)

3 Tbsp finely grated Parmesan cheese, or to taste (45 ml)

Coarse salt and freshly cracked black pepper, to taste

DIRECTIONS
1. Pop popcorn kernels in an air popcorn machine according to manufactures directions.

2. In a small saucepan melt butter over medium-low heat (or alternatively melt butter in microwave). Stir in garlic powder and oregano. Remove from heat. In a large bowl toss the popcorn with the butter mixture to evenly coat. Season with the Parmesan cheese and salt and pepper to taste and toss to evenly coat. Alternatively toss the popcorn with the flavourings in smaller batches if easier to work with. Makes about 8 cups of savoury popcorn.

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foodnetwork.ca

#3 MINI CHICKEN SKEWERS WITH SMOKED PAPRIKA

INGREDIENTS
2 skinless, boneless chicken breasts

20 wood or bamboo skewers about 13 cm (5 inches) long, soaked in water for 30 minutes

2 Tbsp chopped flat-leaf parsley

Marinade
¼ cup olive oil

1 Tbsp sherry vinegar (or lemon juice)

2 tsp sweet smoked paprika or Hungarian paprika

1 tsp ground cumin

1 pinch hot pepper flakes

Yogurt Sauce
¾ cup plain yogurt (10% MF)

¼ cup chopped flat-leaf parsley

1 Tbsp sherry vinegar (or lemon juice)

½ clove garlic, finely chopped

Salt and pepper

DIRECTIONS
1. Cut each breast lengthwise into 10 thin slices. (For easier cutting, freeze the breasts for about 45 minutes.) Set aside.

2. Preheat the grill, setting the burners to high. (Or cook the chicken in a lightly oiled grill pan.)

3. Grill the skewers until the chicken is cooked through, 2 to 3 minutes per side. Arrange on a platter and sprinkle with parsley. Serve the yogurt sauce on the side for dipping.

Marinade
1. In a glass dish, combine all the marinade ingredients. Add the chicken and stir to coat with marinade. Cover and marinate in the refrigerator for about 4 hours or overnight.

Yogurt Sauce
1. In a bowl, combine all the sauce ingredients. Season with salt and pepper. Refrigerate.

#4 CRISPY TOMATOES PROVENCAL

INGREDIENTS

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foodnetwork.ca

½ lb. tore-bought puff pastry dough, thawed and chilled

2 tomatoes

Salt and pepper

Filling
¼ cup breadcrumbs

2 Tbsp butter, softened

2 cloves garlic, chopped

2 Tbsp chopped flat-leaf parsley

1 tsp chopped fresh thyme

DIRECTIONS
1. Line a baking sheet with parchment paper.

2. On a floured surface, roll the dough into a 20-cm (8-inch) square. Place on the baking sheet. Cover and refrigerate for about 30 minutes.

3. With the rack in the middle position, preheat the oven to 200°C (400°F).

4. Using a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice in half horizontally and scoop out the seeds and pulp. Set aside.

Filling
1. In a bowl, combine all ingredients. Set aside.

2. Using a round cookie cutter with a diameter about 2.5 cm (1 inch) larger than the tomatoes (about 10 cm/4 inches), cut 4 dough discs. Discard the trimmings and arrange the discs so they have some space between them.

3. Place a tomato half, cut side up, in the centre of each disc. Season with salt and pepper. Spoon the filling into the tomatoes. Bake for about 25 minutes.

4. Drizzle each serving with olive oil. Season with pepper.

Note: Serve as an appetizer or as a side dish with Provençal-style

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foodnetwork.ca

#5 CHOCOLATE DRIZZLED PEANUT BRITTLE

INGREDIENTS
2 cup sugar

1 cup golden corn syrup

1 cup water

2 cup unsalted peanuts

¼ tsp salt

1 tsp unsalted butter

1 tsp vanilla

¼ tsp baking soda

4 oz semi-sweet chocolate

fleur de sel

DIRECTIONS
1. Line a baking tray with parchment and grease the parchment with butter.

2. Combine sugar, corn syrup and water in a heavy-bottomed saucepot and bring up to a boil over high heat. Without stirring, cook sugar until it reaches “hard crack”, about 300 degrees F. on a candy thermometer, brushing the sides of the pot occasionally with cool water. This will take about 7 to 9 minutes, and it will turn a deep amber colour.

3. Remove from heat and stir in salt and peanuts with a wooden spoon. Stir in butter, vanilla and baking soda – it will immediately get foamy. Working quickly, spread nut brittle onto prepared baking sheet. Allow to set completely before cracking into pieces.

4. Crack cooled brittle into pieces.

5. Melt 4 ounces of semisweet chocolate over a pot over gently simmering water while stirring, then drizzle on top of brittle. Sprinkle lightly with coarse fleur de sel and allow chocolate to set. (Fleur de sel is a French sea salt available in fine food stores.)

Recipes and Photos Source Food Network

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