Make Holiday Finger Food Recipes

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Make Holiday Finger Food Recipes

Holiday finger food recipes are a sure hit. This is true not just during holiday parties, but also at any gathering and on other special occasions.

Even when you have unexpected guests drop by your house at any time of the day, finger food is the perfect solution. It is quick, easy to make and easy to serve. Other than this convenience in preparation, finger foods are also easy to handle and can be eaten directly using the hands. There is no need to use a fork, chopsticks or other utensils. These small bites can be picked up in one hand, while holding a drink in the other hand, and you can go on socializing with the other guests.

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Finger foods are popular, and are often served at small parties at home, potlucks, buffets and cocktail parties. They can be creatively arranged on trays, and rotated by waiters among guests, or placed at a designated table. This kind of food is also sometimes offered at long parties after a regular meal. They can be also served when there is no intention to have dinner. It is also a good idea to have finger food available when guests are consuming alcohol drinks to help cut down alcohol absorption and intoxication.

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Finger food is also known by other names:

  1. 1
    Hors d'oeuvres.
    These are French
    food items served before the main course or meal. They are usually served as guests arrive to sustain them while waiting for the other guests to arrive, and before the main meal starts.

    Also They can also be served with no meal afterward with cocktails, or at conventions and seminars.
    Examples are bruschetta, caviar, cold cuts, deviled eggs, dumplings and many more.
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  2. 2
    Appetizers or Starters
    .
    These are finger foods that are usually served at weddings while waiting for the wedding entourage and guests to arrive at the reception after the wedding ceremony.
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  3. 3
    Canapés
    .
    The French have been calling finger foods "canapés" since the late 18th century. These are thin slices of bread that are toasted or fried. Then various savory toppings can be placed on to cover it. Canapés has since evolved to mean any small-sized finger foods served at catered parties.
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  4. 4
    Finger food is also popularly called
    Antipasto (Italian), Antipasti, Banchan (small Korean dishes), Nibbles and pica-pica
    .
    Tapas and sushi and mezze also belong here.

    Buffalo wings, one of the most popular finger foods, were first created on October 30, 1964, by Teressa Bellissimo at Anchor Bar in Buffalo, NY.
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Varieties of Finger Foods

Finger food for a formal dinner

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  • Quiches
  • Pate
  • Caviar
  • Tea sandwiches
  • Shrimp cocktail
  • Cheese straws
  • Fruit kabobs

Finger Foods for a casual party

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  • Sliced fruits
  • Deli trays
  • Crackers
  • Cookies
  • Chips and salsa

It becomes easier to serve guests such party fares if you have a collection of recipes at home. They are less expensive and offer flexibility in the menu.

5 favorite holiday finger food recipes

Everyone can savor and enjoy these finger foods. Impress your holiday guests now!

Tennessee Sin

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This is a low-fat finger food. Dip a big slice of crouton into this pool of melted cheddar and cream cheese. Yield: 13 appetizer servings. Each serving is 238 calories (28 percent from fat).

Ingredients:

  • 2 loaves French bread
  • 1 package (8 oz) of cream cheese softened
  • 1 carton (8 oz) of non-fat sour cream
  • 2 cups (8 oz) lean ham, cooked and chopped
  • 1/3 cup spring onion, chopped
  • 1/3 cup green bell pepper, finely chopped
  • 1/2 tsp. Worcestershire Sauce, low sodium
  • Paprika
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Procedure:

  1. 1
    Slice off the top of 1 bread loaf.
    Hollow or scoop out the bottom section, leaving a 1-inch shell. Reserve the bread top for another use. Set shell aside.
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  2. 2
    Cut the remaining bread loaf into 1 ½ inch cubes.
    Place the bread shell and cubes on two large baking sheets.
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  3. 3
    Bake at 350 degrees for 12 minutes or until it turns lightly brown.
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  4. 4
    Beat cream cheese at medium speed with an electric mixer until smooth.
    Add sour cream, and beat until creamy.
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  5. 5
    Stir in cheddar cheese and the next four ingredients.
    Spoon the cheese mixtures into the bread shell, and wrap in heavy duty foil. Arrange on a baking sheet.
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  6. 6
    Bake at 350 degrees for 30 minutes.
    Unwrap and place on a serving platter. Sprinkle with paprika. Serve with toasted bread cubes.
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Chicken Popsicles

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Ingredients:

  • 6 chicken tenders or breasts
  • 2/3 cup all-purpose flour
  • 2 eggs, beaten
  • 2/3 cup breadcrumbs
  • 1/3 cup Parmesan cheese
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 2 tbsp. butter
  • 3 tbsp. freshly squeezed lemon juice
  • Salt and pepper
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Procedure:

  1. 1
    Slice each chicken tender or breast into small pieces.
    Sprinkle with salt and pepper.
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  2. 2
    Roll the tenders in flour, dip in egg, and then roll in the combined mix of breadcrumbs, Parmesan cheese, oregano, and thyme.
    Place breaded tenders on a plate.
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  3. 3
    Melt butter in a saucepan over medium heat.
    Cook tenders for three minutes on both sides until golden brown. Also, cook tenders on each side.
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  4. 4
    Remove pan from heat and pour in the lemon juice.
    Stir for a few seconds to loosen brown crumbs. Filter the juice.
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  5. 5
    Drizzle a few drops over each tender.
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  6. 6
    Season with salt, and serve.
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Cheese Crostini Quartet

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Crostini are small pieces of bread, toasted or fried, with a topping, served as a starter or canapé.

Ingredients:

  • Baguette, sliced into half inch thickness per piece
  • Olive oil

Procedure:

  • Prepare Crostinis. Slice a baguette into half inch thickness per piece. Butter the two sides with olive oil. Bake in a preheated oven at 350 degrees F until crisp and golden brown. Set aside to cool on a wire rack. Pack in a covered container until ready to use. A piece of baguette can serve 6-8.
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Toppings:

  1. 1
    Cheese and Mushroom Crostini.
    Top a Crostini with salad greens. Add 1-2 tbsp. of bottled mushrooms that have been sautéed. On top, put blue goat's milk cheese or fresh goat's milk cheese.
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  2. 2
    Cheese-Pesto Crostini.
    On a Crostini, spread basil pesto. Top with slices of cubes of fresh goat's cheese and sun-dried tomato pesto.
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  3. 3
    Spanish Tuna and Cheese Crostini.
    In a bowl, toss together 1 can Spanish-style tuna (drained), 1 tbsp. chopped black olives, and olive oil. Spoon over Crostini and serve.
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  4. 4
    Crostini with Blue Cheese, Mangoes, and Walnuts.
    In a bowl, toss 2 cups shredded salad greens, ¼ cup French dressing, 2 tbsp. diced dried mangoes, and 2 tbsp. chopped walnuts. Top each Crostini with the tossed salad and top with crumbled blue cheese. Finish with a sprinkling of freshly ground black pepper.
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Tip:

  • If bottled mushrooms are not available, make your own by sautéing at least two different kinds of mushrooms in olive oil.
  • To season, sprinkle with garlic, dried basil, oregano, and salt.

Pick-Me-Up Meatballs

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Ingredients:

  • ½ kg ground beef
  • 1 small onion, chopped
  • 2 tbsp. soy sauce
  • 2 tbsp. sweet chili sauce
  • ¼ cup corn oil
  • ¼ cup coriander leaves, chopped
  • ¼ cup chopped carrots
  • 2 eggs, beaten
  • 1 tbsp. fish sauce
  • Salt and pepper
  • Flour for dredging
  • Cooking oil for frying
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Dipping Sauce

  • 2 tbsp. white vinegar
  • ¼ cup sweet chili sauce
  • 2 tbsp. honey

Procedure:

  1. 1
    In a bowl, combine the ground beef, onions, soy sauce, sweet chili sauce, corn oil, coriander leaves, carrots, eggs, fish sauce, and salt and pepper.
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  2. 2
    Mix well.
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  3. 3
    With a rounded 1/2 tablespoon and rounded teaspoon, shape meat into meatballs.
    Place on a clean tray lined with wax paper.
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  4. 4
    Dredge meatballs in flour.
    Set aside.
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  • In a large frying pan, heat oil over medium heat. Dip meatballs carefully when oil is hot. Let bottoms of meatballs brown first before turning them, so they do not crumble. Cook for 5-10 minutes until done and no longer raw inside. Drain on a tray lined with paper towels.
  • Make the sauce. In a mixing bowl, blend together vinegar, sweet chili sauce, and honey. Stir with a spoon to mix well.
  • Arrange meatballs in a serving platter. Stick a toothpick, plain or colored, in each ball. Put the bowl of sauce in the center. Serve.
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Ants on a Stick

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Ingredients

  • 6 celery stalks
  • 1 bar (225 g) cream cheese or peanut butter
  • 1 cup regular raisins or golden raisins

Procedure

  1. 1
    Wash celery stalks well.
    Trim off any stringy parts from the edges. Slice into shorter pieces to make "sticks". Place trimmed celery sticks on a clean plate.
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  • With the spreading knife, spread some cream cheese or peanut butter on one side of the celery stick.
  • Arrange raisins (or ants) at 1/2 or 1-inch intervals over the cream cheese. Make sure there's an ant for every bite of the celery stick.
  • Arrange on a serving platter. Serve.
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Tips,Tricks, and Warnings

  • In choosing finger food to served, think of foods that go well together, but vary in taste and flavor.
  • If serving seafood appetizers, do not disguise them. The seafood should be easily recognizable. Make sure it does not come in contact with other foods.
  • People love to snack, and the best rule of thumb for having finger foods at your party is to prepare at least three or four appetizers per guest. There are guests who prefer one delicacy over another and ignore the other varieties.
  • There are also guests who spend the entire time at the finger food table. Providing saucer sized plates for the finger foods helps keep the guests from eating until it's all gone. This can also allow them to move and socialize more.
  • Food allergies can be present among some of your guests. The servers have to be aware of what ingredients are in the finger foods being served. If served on the table, label the foods properly if they contain nuts, seafood, wheat or other possible allergens.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.

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Article Info

Categories : Appetizers & Finger Foods | Holidays & Traditions

Recent edits by: Lynn, Robbi, Eng

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