In article >,
Debbie Wilson > wrote:
>PeterL > wrote:
>
>> So........ any ideas as to finger food that is substantial enough for a
>> lunch, but not requiring the use of any cutlery, and not being too wet and
>> messy.
>
>How about mini lamb koftas, with a tzatziki dip alongside:
>

That sounds really, really good.

I help throw regular finger-food it's-not-dinner-but-it-sort-of-is
parties. No utensils, napkins only.

We make homemade pizza and serve it hot, in two-bite size pieces.

Mini-quiches (I use a Fine Cooking recipe that uses frozen puff pastry as
the crust) are good.

We make trays of dried apricots wrapped in bacon, secured with a
toothpick, and baked on a tray until the bacon is done. Be sure to get
a good quality thick-sliced bacon for this (the type the English would
call "streaky bacon").

Artichoke dip and hummus are quite popular.

Dolmas and empaniditas (small turnovers) are good.

If you'll have a chafing dish or something similar, mini-meatballs in a
not-too-drippy sauce are always popular. Serve with toothpicks.

We also use puff pastry for savory pastries. Thaw it, roll it out into a
long rectangle, and cover most of it thinly with grated cheese or
something of pesto-like consistency (pesto, tapenade, or similar). Roll
it into the desired shape - a roll is easiest, but you can shape palmiers
if you like. Slice and bake in a hottish oven (425 F) until the pastry is
done. Parchment paper is your friend here. You can prep ahead of time
and store the sliced items in the fridge until just before cooking.

I have been making gougeres (or, as I call them in my reverse snobbery,
cheezy poofs) for occasions lately. Hot cheesy pastry goodness. David
Lebowitz' recipe is reliable.

Charlotte


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