Cocktail Food: 50 Finger Foods with Attitude

Cocktail Food: 50 Finger Foods with Attitude

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Product Details

ISBN-13: 9781452110493
Publisher: Chronicle Books LLC
Publication date: 11/18/2011
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 132
File size: 33 MB
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About the Author

Mary Corpening Barber and Sara Corpening Whiteford are identical twin sisters and the acclaimed owners of Thymes Two Catering in San Francisco.
Lori Lyn Narlock is a San Francisco-based writer and editor. Her work has appeared in such publications as Bon Appetit and the San Francisco Chronicle.
Carin Krasner is a photographer whose work has appeared in many national magazines. She lives in Los Angeles.

Table of Contents

7—cocktail-party basics
12—party-planning guidelines
14—BIG AND BOLD, big flavored finger foods to match high-octane, high-alcohol cocktails
16—Bayou Biscuits
Andouille Sausage Biscuits
19—Delhi Blues
Blue Cheese and Walnut
Shortbread with Chutney
21—Mary's Little Lamb, Mint and Feta
Pork and Red Pepper Skewers with Mango Dipping Sauce
26—Smoked Salmon Bonbons
Smoked Salmon and Cream Cheese Croquettes
29—Nutty Napoleons
Toasted Pecan and English Stilton Napoleons
30—Chevre Champignons
Mushrooms Stuffed with Goat Cheese, Spinach, and Bacon
33—Open Sesame Shrimp
Sesame-Crusted Shrimp with Tahini-Ginger Dipping Sauce
34—Lamb on a Limb
Lamb Skewers with Mint-Mustard Dipping Sauce
36—Puff the Magic Mushroom
Puff Pastry with Cremini Mushroom filling
39—Sorry, Charlie
Spicy Tuna Tartare on Wonton Squares
40—Li'l Dumplins
Eggplant and Sausage Dumplings with Sesame-Plum Sauce
Deviled Eggs with Caviar
44—Popeye Poppers
Spinach and Smoked Gouda Spheres
Onion Puffs with Jarlsberg and Chives
47—Trout Tassies
Smoked Trout Salad on Cucumber Slices
48--Steaked and Thai-ed
Lime, Jalapeno, and Mint
50—Wonton Wonders
Peanut-Curry Chicken Salad in Wonton Cups
52—Duck Jubilee
Glazed Smoked Duck with Cherries
53—NOT TOO STRONG, NOT TOO WEAK, Well Balanced Hor's D' oeuvres that complement a range of beverages, from daiquiris to gin and tonics
57—Figs in a Blanket
Fresh Figs with Gorgonzola and Prosciutto
Miniature Pizzas with Cambozola, Roasted Garlic, Sun-Dried Tomatoes, and Basil
Chipotle--Rock Shrimp Salad with Corn and Red Peppers in Tortilla Cups
63—Uno Mas Quesadillas
Pepper Jack Quesadillas with Tomato and Black Bean Salsa
65—Sweet Fries
Sweet Potato Spears with Soy-Ginger Dipping Sauce
66-Noble Sword
Grilled Swordfish and Pineapple on Skewers with Green Curry Pesto
69—Vietnamese Wrapture
Ground Pork with Hoisin, Mint, and Basil Wrapped in Rice Paper
71—Peanut Plantation
Fried Plantains with Peanut Salsa
72—Rockin' Reuben
Pastrami-Wrapped Breadsticks with Thousand Island Dipping Sauce
74—Little Red Crostini
Toasted Bread Slices Topped with Roasted Red Pepper Salsa
77—Strata Frittata
Baked Eggs with Ham and Swiss Cheese
79—Dab a Cab
Crab and Corn Salad on Homemade Corn Chips
80—Sinful Spuds
New Potatoes Stuffed with Feta, Green Olives, and Pine Nuts
Tortilla Roll-ups with Smoked Turkey and Mole-Sour Cream Dipping Sauce
85—Chickpea Chips
Paprika Chips with Hummus
87—Pepperoni Pinwheels
Puff Pastry with Pepperoni, Gruyer, and Honey Mustard
88—Get Figgy
Cornbread with Fig Tapenade
91—Polenta Sunrise
Polenta with Sun-Dried Tomato Salsa
93—Artichoke Truffles
Artichoke Hearts with Goat Cheese, Tarragon, and Parmesan
94—LIGHT AND DELICATE, an array of subtle yet scrumptious finger foods to pair with beverages of finesse
96—Focaccia Fantastico
Focaccia with Caramelized Citrus Onions, Goat Cheese, and Asparagus
99—Spear Ecstasy
Asparagus with Lemon-Tarragon Dipping Sauce
101—Caprese Skewers
Cherry Tomato, Mozzarella, and Basil Skewers
103—Tuna Tied
Scallion-Wrapped Tuna with Orange-Miso Dipping Sauce
105—Red, Hot, and Cool
Crispy Radishes with Seasoned-Yogurt Dipping Sauce
107—Leaves of Glory
Artichoke Leaves with Parmesan-Basil Aioli
109—Tofu Teasers
Celery Stuffed with Creamy Herbed Tofu
111—Chive Talkin' Scallops
Parmesan Crisps with Scallops and Chives
113—Chix Stix
Lemon Chicken and Snow Peas on Skewers
117—Shrimply Delish
Poached Shrimp with Cilantro and Sweet n' Sour Glaze
119—Rosemary's Tartlets
Miniature Tartlets Filled with Walnuts, Brie, and Grape Salsa
Open-Faced Goat Cheese, Cucumber, and Pickled Red Onion Tea Sandwiches
124—Cocktail Recipes
132—Table of Equivalents
132—Photographer's acknowledgments

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