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Ideas for party snacks
Appears in
Published 1983
- Cut firm cheese into small cubes and spike them on cocktail sticks along with tinned mandarin orange segments, seeded black grapes or maraschino cherries. The contrast of colours looks pretty on a tray.
- Hand round plates of thinly sliced salami or garlic sausage. Both are spicy and pleasant to eat.
- Spread mini melba toasts with smoked cod’s roe that has been blended with lemon juice and freshly milled pepper to taste. Sprinkle a little finely chopped onion on top.
- Wrap melon balls in wafer thin pieces of Parma ham and spike on to cocktail sticks.
- Offer peeled quail eggs arranged on a bed of lettuce and spiked with a cocktail stick. On the same plate have a dish of sea salt or flavoured salt for dipping the eggs.
- Prunes or fresh dates with cream cheese make a wonderful cocktail snippet. (Immerse tenderized prunes in boiling water for 2 minutes only, then drain and cool.) Split the prunes or dates and remove stones, then fill with slightly salted cream cheese. The quickest and nicest way to do this is to pipe the cheese using a star nozzle. Decorate with a pinch of chopped parsley or paprika.
- Celery stalks are tasty piped with smoked cod’s roe pâté or smoked mackerel pâté and cut in bite-sized pieces.
- For hot bacon savouries wrap pineapple cubes in pieces of trimmed streaky bacon. Stretch the rashers with a knife to make them thin and cut in half across. Thread wrapped pineapple on kebab skewers. Grill until bacon is cooked, turning once or twice, then spike individual savouries with a cocktail stick.
- Smoked salmon pinwheel sandwiches look tempting arranged decoratively on a plate with a garnish of lemon wedges.