Saturday, December 01, 2007


Ok. I'm putting out an all call here, kids.

Every year I do the same damn hors d'oeuvres spread and I'm getting tired of it. Does anyone have a favorite new or interesting snack-nibble recipe they'd like to offer? I'm looking for savories, NOT COOKIES OR SWEETS...dips, spreads, canapes, cold tray items, things like that.

Please, kids...this is for my future son-in-law here. Tapas, hot dips, tiny sandwiches, any cuisine any tradition, any holiday. Complicated? fine! Ingredients? Not a problem!

Snack nibble recipes please!!!


  1. Future son in law, in T-Minus 15 days and 20 hours! MUAHAA!

    See, those things are just baby quiches. Why don't you go on and peek about. Also, Martha's site has a really goddamned good entertaining section. Peek in the wedding and baby shower bits, she always has recipes in there coz she's a chubby food nerd. Hawt.

    Manwife food - no oysters/clams/loogies, no roe/caviar/quail eggs/tiny ovum, and he ought to be fine. Dude loooooves cheese and spicy sausages and peppers and buttery crackers and homemade bread and generally all fatty horrible foods, esp if they are fried and horrifically spicy and come with a side of strong coffee, dark beer, or a sweet wine.

  2. oh, also! How much snow'dja get!?!?! We got about 4 inches!!! Huzzah!

  3. I have to get the recipe from my friend but she made these gorgonzola/pear things on bread crisps that were to die for. Easy,too.

    In the mean time go to this page - it is loaded with yummy recipes:

  4. Anonymous3:51 PM

    Test. Is Blogger letting me comment today?

  5. SSA: well i knew that; duh. i wanted other peoples ideas, not just rasty old martha stewart. theres some cooking rascals who comment here.'it snowed all day but it was really super dry, and the northeaster blew it all south. all we have are white outlines and milky crap blowing around.

    21mom: ooooo yeah! that's what i mean! the cool stuff!

    anon: yes. now contribute a recipe.

  6. I have nothing to say!

    this is more helpful than you think

  7. Now Nations, you know I don't cook, so I will be over to taste test. I will bring my special spoon.mmmmmm

  8. Anonymous7:10 AM

    cheese ball - 1 box of philadelphia cream cheese mixed very, very well with italian dressing MIX (powdered not liquid). spread that on some town house crackers and yummmmm! for variations, you can add ham to it or cover it with pecans or crushed town house crackers. but i prefer it plain.

    sausage balls and pigs in a blanket also work well.

  9. ziggi: you passed up an opportunity to have your revenge for the ruined gravy saucepan, though.

    gale: i'd believe that had i not taken careful note of the muffiny egg situations you made that one time. which are YUMMMMAAAY btw.

    pink: i like that idea a lot. particularly with the pecans.

  10. I would love to help FN, but I'm not up on the little nibbly food things. I'm a big fat German that eats big, fat things, so unless you're going to be serving entire roulades on skewers (ooh, that actually sounds good, time to see if mini beef roulades are possible...on a steeeeeek)...

  11. I am much better as a taste tester. Although I made a rockin' punpkin torte with a pecan crust for turkey day. 6 gm carbs...ooooo mmmm. the crust cost me $6. I don't think I will make it again unless I grow a pecan tree out back.

  12. Endive with funky cheeses, little croquette-y type things, and whatever this guy likes, 'cause we want him well fed and happy if he's anywhere near the Goonybird.

  13. This comment has been removed by the author.

  14. recipes in the email!

  15. You're right! Those horses doobries pictured look fab. Are they yours? If not, get 'em cooked, girl, then post some over to me. X

  16. Anonymous6:51 AM

    Heres a nice recipe

    Take one cup
    add a teaspoon coffee
    Add hot but not boiling water
    and sugar or milk to taste!

    Heres another

    Toast one slice of bread
    add butter to one or both sides

    Heres a third

    Fill bowl with salt.

    I hope I have helped!!

  17. oooh, that Toast recipe sounds tasty!

    Butter, you say? How clever!

    how do I double that recipe?

  18. Well you asked for it .I will get you the recipe for 1 bite Bloody MAry tomatoes :-)be back shortly

  19. Aubergine Pate

    take 2 large aubergines and bake for about 45mins-1hr in oven 200c till soft, turn every 15 mins. When done let them cool slightly then scoop out flesh and blend with 2 cloves garlic (crushed), 2tbl spoons lemon juice, 1oz breadcrumbs + salt&pepper to taste.

    then gently add 2 tblspoons olive oil blending till mixture is thick and smooth. Refrigerate. Use as dip.

    they are AUBERGINES not EGGPLANTS. Jeezus you colonials!

  20. UM, well we made wild boar sausage stuffed mushrooms.. pretty easy and bomb ass as well. you could use just regular sausage if you dont have anyone around there killing shit.
    baked brie is also fucking sweet! wrap it in some filmo crust? (whats it called, light and flaky shit?) ummm, baked garlic is alway a favorite of mine. also fairly brainless, i dunno, you didnt really say what you normally make, so its hard to tell what you might like.... if im way off the mark, try some chips...

  21. Sweet & Sour Red Salad

    8oz red cabbage (shredded)
    can of red kidney beans, drained & washed.
    4oz radishes
    1 small red onion
    1 red pepper (bell)
    7oz beetroot.

    cover cabbage with boiling water for 5 mins, drain and mix with other ingredients.

    Dressing:- 4 tablespoons red wine vinegar, 4oz light brown sugar, 2 tbl spoons soy sauce, 2 teaspoons oil. Mix together till sugar dissolves and then mix with other ingredients.

  22. ok
    500 grams of small cherry tomatoes (or as many as you want for your guests) - prick with a needle and place in bowl.

    mix the following and pour over toms.
    500 ml vodka
    splash of sherry
    splash worchstershire sauce
    splash tabasco
    1 tsp grated horseradish(optional)
    4 sprigs thyme (or use dried)
    sprinkle of celery salt.

    place in fridge for 2 days or up to 2 weeks
    To serve remove from fridge and allow to come up to room temp and serve with a tiny dish of mixed salt and celery salt for dipping.

    Nigella is doing party finger food tonight i will report back if anything suitable :-)

  23. hot caocktail sausages

    Mix together a good slurp of sesame oil , soy source and honey , paint over raw cocktail sausages and roast for 30 minutes or until browned and sticky . Serve hot with cocktail sticks or hunks of french bread for guests to make sticky sausage sandwiches on the hoof......its coooool party food :-)

  24. Quick but Delicious Smoked Mackerel Pâté

    12 oz (350 g) smoked mackerel fillets
    1 lemon
    5 oz (150 g) low fat cream cheese
    2-3 teaspoons coarse horseradish sauce
    Freshly ground black pepper

    Instructions for making:
    1. Skin and flake the mackerel, making sure that no bones remain.

    2. Squeeze the juice from half a lemon. Add to all the other ingredients in the bowl of a food processor and whizz for 45 seconds.

    3. OR mix thoroughly together by hand, using a fork - this gives a more rough-textured pate. Personally - I prefer this method.

    4. Check the seasoning and add more lemon juice or horseradish to taste. You can also substitute a quarter of the cream cheese for a dollop of thick double cream if you want something really bad and tasty!

    5. Turn the mixture into a chilled bowl - you can either fluff up the top with a fork or press down flat.

    6. Chill for several hours before serving.

    7. Garnish with black pepper and a thin slice of lemon or a light sprinkling of fresh finely chopped dill.

    Goes really well with warm crustless toast or warm rough oatcakes.

    Serves 4 to 6

    Watch them scoop it out of the bowl with a spoon when no one is looking it's delicious!


    PS: Fresh mango slices with finely chopped but sparingly adorned red chili - sounds disgusting but is wonderful too.

  25. How about Rocky Mountain Oysters? Or better yet, one enormous World Champ oyster? It would be easy to prepare, because hair does not grow on steel.

  26. BLT Appetizer
    1 cup mayonnaise
    1 cup sour cream
    Iceberg lettuce, shredded
    2 large vine-ripe tomatoes, chopped
    1 pound lean bacon, cooked crisp and crumbled
    Sea salt bagel chips

    Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.

    Food Network Crab Cakes
    1 pound jumbo lump crab meat
    1 to 2 cups bread crumbs
    2 cups mayonnaise
    1 egg
    2 tablespoons Dijon mustard
    2 tablespoons Old Bay Seasoning
    1 tablespoon Worcestershire Sauce
    1 tablespoons horseradish
    1 lemon, juiced

    Sort through crab meat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crab meat.

    In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crab meat until the crab meat is moist but not too wet. Divide crab meat into cakes (1 ounce for appetizers, 4 to 6 ounces for entree). Thoroughly heat crab cakes for 10 to15 minutes at 375 degrees and finish under the broiler to brown the top. Crab cakes can also be pan-fried.

    Champagne Poached Scallops with Red Pepper Pesto
    Red pepper pesto:
    2 large red bell peppers, washed and halved with stems and seeds removed
    3 garlic cloves, finely minced
    3 tablespoons pine nuts, chopped
    6 tablespoons extra-virgin olive oil
    1/2 cup grated Parmesan
    Freshly ground black pepper
    Salt, if needed
    1 baguette loaf, cut into 24 pieces
    2 cups Champagne
    1 fresh lime
    24 large scallops

    Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a plastic zip-lock bag to let them rest. Peel them when cool.

    Prepare the pesto. Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil. Fold in Parmesan cheese and season with freshly ground black pepper. Add salt only if needed, since the cheese will add saltiness.

    Toast the baguette slices lightly on a baking sheet and set aside.

    Bring Champagne to a boil in a saucepan. Squeeze in juice of lime, then add scallop and poach until they are no longer translucent. Remove scallops to a utility platter and let Champagne reduce by about two-thirds.

    Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.

    Stuffed Onions: Cipolle Ripiene
    2 tablespoons butter
    1/4 pound ground veal
    2 ounces proscitto cotto, cut into thin matchsticks
    4 large onions
    1 large egg
    Salt and freshly ground black pepper
    1/2 cup grated Parmigiano-Reggiano
    1 pinch freshly grated nutmeg
    1 amaretti (almond) cookie, crushed
    4 thin breadsticks, crushed
    1 tablespoon grappa

    Preheat the oven to 400 degrees F.

    Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

    In a 12-inch saucepan, heat the butter over a medium flame until it foams. Add the veal and the prosciutto and cook until golden brown, about 5 to 7 minutes. Set aside.

    Peel the onions and carefully drop in the boiling water. Cook until the onions are tender but still retain their shape, about 25 to 30 minutes. Drain the onions and set aside to cool.

    Once the onions are cool enough to handle, cut them in half cross-wise, and carefully remove the very center from each half of the onion. This will create pocket for the stuffing. Repeat with remaining onions.

    Crack 1 egg, and, using a wooden spoon, mix the egg into the cooled meat mixture. Salt and pepper, to taste, add 3 tablespoons Parmigiano and a pinch of nutmeg and mix until well combined.

    Lightly grease a 13-inch baking dish. Use a spoon to gently spread meat mixture on top of each onion half. Place the stuffed onions, stuffing side up, into the prepared pan. Drizzle the grappa over the onion halves. Sprinkle the onions with the crushed cookie and crushed bread sticks. Sprinkle with the remaining Parmigiano. Place in the oven and bake until the cheese is golden brown and bubbly, about 45 minutes.

  27. Anonymous1:15 AM

    Here is a recipe for Stuffed beans


    2 Onions finely chopped
    Garlic to taste
    Fresh herbs - various
    Bread Crumbs
    1 can baked beans

    Fry onions, garlic herbs etc till cooked then mix with bread crumbs

    To Prepare
    Cut each bean in half carefully, and scoop out the middle, then stuff with filling, then arrange in a pan.

    Heat up and serve with a tomato ketchup of your choice.

  28. Anonymous2:33 AM

    Sausage Hedgehog fry 2 packs of sausages till brown, meanwhile boil potatoes till soft and then mash with butter & milk. Form potato in oval shape with fork. stick sausages in at 30 degree angles over the mash, carefully avoiding narrow end of oval (this will be your face). The tricky bit - carefully sculpt face with fork, for the more adventurous of you a couple of slices of black olive for the eyes & grains of rice for the teeth?

    Or for "roadkill" effect smash hedgehog sculpture with rolling pin and splash liberally with tomato sauce.

  29. How about something easy like pfeffernuts?
    My good lady haus frau makes them at Crisismass and I eat them by the fistfull for one month.

    For something made out of mole's asses it is surprisingly yummy.

  30. These nibbles are nice even though they're Jamie Owwiver's. I'll spare you the mockney:

    Pan-toasted almonds with cilli & sea salt -
    Serves 8
    1/2 tablespoon olive oil
    255g/9oz shelled and peeled almonds
    1-3 small dried red chillies
    2 generous pinches of sea salt

    Add oil and almonds to hot frying an. Fry/toast until almonds are golden brown, shaking regularly to colour evenly. Crumble in the chillie to taste and add salt. Serve hot on a large plate.

    With cold drink of choice.

  31. Vegetarian Sushi with Rice Paper

    Nice to make sushi rools with rice papaer for those folks not inclined to like the slightly fishy taste of nori. can fill rolls with steamed asparagus, creamed cheese, scallions, red pepper, toasted sesame seeds - your choice really of fillings.

    The Sushi Rice Recipe

    3 cups Japanese Sushi Rice
    3 1/4 Cups Cold Water
    1/3 Cup Rice Vinegar
    2 Tbsp Sugar
    1 Tsp Salt

    and you'll have to have one of those little bamboo mats to roll the stuff. plus it's tons of sticky rice fun with room for plenty of creativity.

  32. My friend with the to die for recipe is not responding but I thought of another one.

    Go to one of the 5 Whole Foods in your area (or any other specialty food place) and buy some quince paste. It comes in a block like a stick of butter.

    Buy some Manchego cheese (CostCo sells it cheap but you can get it anywhere).

    Buy your favorite crackers (whole grain, Wasa Brod... something like that).

    Top the crackers with a slice of manchgo topped with a slice of quice paste - arrance arround the rest of the cheese and quince so people can make their own. YUM!

    Also - just put out some Marcona Almonds. Again - Whole Foods has the pricey ones, CostCo has the cheap ones. They are all delicious.

  33. 21st - we don't have whole foods here, or even in the next county over, the uppity hippies won't let them come up here. something about being a fake hippie store and this being a farming community.
    is trader joe's a close facsimille?

  34. i would just go with the stuffed mushrooms. dont waste yer time with much of anything else.

  35. My favorite nibbly thing for gatherings is:
    Mix a package of softened cream cheese with a finely diced up red pepper, some green onions, half the amount of mayo as cream cheese, and some pepper and garlic or dill to taste. Smear onto spinach or tomato wraps and roll up and chill a bit wrapped in plastic wrap. SLice into discs and EAT THEM ALL.
    The yuumies thing ever.