OOOOOOOOH, yes! Nibblies are my faves for parties.
Here are a few of my favourites, that are typed and ready to go. I couldn't choose, that's your problem...
Take 10" flour tortillas, spread with soft cream cheese, sprinkle with a small handful each of chopped green onion and dried cranberries (I kid you not!), roll up and wrap in plastic wrap, refrigerate for a few hours, until ready to serve, then cut into 1-inch pieces. Arrange on tray with the cut sides up. Very pretty. Very tasty.
Take bite-size crackers, fairly plain (Stoned Wheat Thins minis are perfect, if available), and spread not too thinly with garlic butter. Top with 2 or three shrimp. Fresh shrimp is best if it's available, but it's not critical -- these were conceived in a situation where only canned shrimp were available, and even so they were awesome.
Goat cheese appetizer
10-12 sundried tomatoes, finely chopped
2 tbsp capers
handful of fresh basil, coarsely chopped
ground black pepper
2 cloves garlic, crushed or finely chopped
1 round goat's cheese
Soak sundried tomatoes in oil for half an hour. Mix together capers, basil,
pepper, garlic, a bit of oil from the tomatoes and tomatoes themselves.
Place goat's cheese in small oven-safe dish and pour mixture over top. Warm under the grill for 5-10 minutes and serve with crackers, mini toasts or
French bread slices.
Note: I use sundried tomatoes packed in oil -- saves time. You do still need a little of the oil.
1 1/2 cups butter
1 lb chicken livers
1/4 lb mushrooms, chopped
1 apple, chopped
1/4 cup fresh parsley, choppedd
1/4 cup green onions, chopped
1/2 tsp fresh thyme (or 1/4 tsp dried)
1/4 tsp salt
2 T cognac
5 T\tred wine
Remove membranes from chicken livers, cut livers in half, rinse and dry.
Melt 1/2 cup butter in skillet. Add livers, mushrooms, apple, parsley,
green onions, thyme and salt. Cook on medium heat 5-7 minutes, stirring
often, until livers are slightly pink inside. Add cognac and red wine. Heat to simmering. Remove from heat and let mixture cool to room temperature.
Add pate' mixture to bowl of food processor fitted with metal blade.
Process about 1 minute, or until pureed. Add 1 cup butter in chunks and
process until smooth. Pour mixture into a 4-cup terrine. Cover and chill.
1 env plain gelatin
1 can consomme'
Soften gelatin in brandy. Heat consomme to simmer, stir into soft
gelatin. Stir until gelatin is dissolved. Refrigerate until syrupy -
about 45 min. Pour over pate'.
Notes: containers - mini loaf tins (5 or 6 of them) produce a quantity that's just right for "Happy Hour" nibblies for 4 people
\tonions - regular onion chopped fine is OK if you don't have green onion \tcognac - ordinary brandy is fine (St Remy VSOP is what I buy)
\tkeeps in the refrigerator for about a week, in the freezer for a couple of months, although the texture is not quite the same -- if you use the jelly topping it keeps several weeks in the fridge, so you don't need to freeze.
CHEESE CRISPY WAFERS
2 c \tGrated Extra Old White Cheddar*
2 c \tRice Krispies
1 c \tMargarine
1Â¾ -2 c Flour
\tGarlic to taste**
\tCayenne to taste
Mix all above together until well blended and can be formed by hand into a ball***. Put on ungreased cookie sheet. Flatten lightly with floured fork. Bake in 350 oven until light golden brown. About 20 minutes. Remove from pan to wire rack.
*Cheese: 2 c is the actual recipe: I fill the 2 c measuring cup to the top with cheese (do try it this way, but I wouldn't use any more
** Garlic: you can use powdered garlic or crushed fresh garlic or as I am using these days garlic spray.
***Flour: the amount you use will be governed by the amount of cheese you use: the more cheese, less flour. A small ice cream scoop works very well
Crab-Cream Cheese Special
1-3oz package cream cheese, softened
1/4 cup milk
2 tsp lemon juice
1 tsp Worcestershire sauce*
1 small garlic clove, minced*
1 7-1/2 oz can crab meat, drained, finely flaked, cartilage removed**
Beat together cream cheese and milk till smooth. Stir in lemon juice, Worcestershire sauce, garlic, dash salt, dash pepper. Stir in crab meat. Chill till ready to serve. Serve with assorted crackers. Makes 1-3/4 cups dip.
*No recipe ever seasons enough for my taste. I always increase these.
**Imitation crab also works, 200 grams or so -- up to 1/2 lb -- would be about right.
Here's a dead easy that I resisted for many years and then tried because I was short on time. It got rave reviews twenty-odd years ago, and still does. One of my favourite "copouts". The proper name is "Blue Cheese Bites", but we just call them...
Those Cheese Things
1 pkg (10) refrigerator biscuits (Pillsbury Buttermilk is my favourite, but use whatever you find!)
1/4 cup butter
1/4 cup crumbled blue cheese
Separate biscuits and cut each into 4 pieces. Arrange in 2 8" round cake tins.
Melt cheese and butter together. It makes a truly gross looking mess -- don't be alarmed! Allow to cool a little, then drizzle over the biscuit pieces.
Bake in a 400 F oven 12-15 minutes, or until golden. Serve hot or cold.
1 cup (250 ml) ripe olives, pitted
4 cloves garlic, peeled and coarsely chopped
2 Tbs (30 ml) capers
6 Tbs (90 ml) extra-virgin olive oil
1 tsp (5 ml) each dried thyme, rosemary, and oregano
1 tsp (5 ml) anchovy paste, or 2 anchovy fillets, rinsed
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine all the ingredients in a food processor and process until well
chopped but still in individual pieces. Alternately, finely chop the
olives, garlic, and capers, and combine in a small bowl with the
remaining ingredients. Serve chilled or at room temperature with
toasted slices of French bread or crackers. Will keep refrigerated
for several weeks. Serves 4 to 6 as an appetizer.
Hope you find something interesting there -- have a GRRRRRRRRREAT party!