Salted, smoked, cured and other food that has a lot of taste to it is ideal for cocktail snacks. Cheeses with a bit of sting to the taste goes good with cocktails as well, but to cater for all tastes milder tasting snacks should be served as well. And of course, salted almonds, peanuts, crisps and assorted cocktail biscuits is a must on any cocktail snack table.
Cucumber snack
Cut cucumbers in 1/2 inch thick slices and spread a thick layer of good quality liver paste mixed with finely chopped fried bacon on each slice.
Bacon rolls
Cut the rashes in 2 or 3 and roll them around a small meatball, an olive or why not an inch thick slice of banana (not to ripe, it should be hard to the touch). Fasten with a toothpick and fry the rolls quickly in a hot pan.
Champignon hats with liver paste
Cut the stem from the champignons and fry them in good butter in a low heat pan. Remove from heat before the champignons change color. Place them on tissue paper to drain away the fat. Place the mushrooms upside down on a thick slice of cucumber and fill them with liver paste.
Champignon hats with shrimps
Make a salad sauce of 3 parts olive oil and 1 part good vinegar, salt and pepper. cut the stems from the mushrooms and let them soak in the salad sauce for about half an hour. Put them on tissue paper to drain away the fat then place them upside down on a tray and fill them with pealed shrimps.
Chicken liver A la Danny Kaye
Fresh or frozen chicken liver, finely chopped onions, hard boiled eggs, salt, pepper and parsley. Fry the liver and roughly chopped onions. Chop it finely when the the liver is done (it is a lot easier to chop the liver when it is fried). Mix with the same measure of finely chopped hard boiled eggs. Add salt, pepper and finely chopped parsley to taste. Serve spread on lightly salted cocktail biscuits on a squares of fresh salad leaves.
Chicken liver with bacon
Cut the livers in 3 – 4 pieces. Dip them first in melted butter, then finely chopped parsley, then finely chopped onions. Wrap bacon around each piece and fasten with a toothpick. Fry for 3 minutes just before serving.
Chicken liver with olives
Cut the livers in 3 – 4 pieces and fry them quickly in good butter. Place an olive on top of each piece and stick a toothpick through both to keep together. Serve hot.
Meatballs with olives and pickled onions
Fasten an olive or a pickled onion to each cold or steaming hot small meatballs with a toothpick.
Salmon rolls with lemon and dill
Cut thin slices of lemon and chop these finely without removing the peel. Mix with lots of finely chopped dill. Roll thin slices of smoked salmon round the mix and fasten with a toothpick.
Salmon rolls with capers and dill
Smoked salmon in thin slices, capers, dill and hard boiled eggs. Chop capers, dill and hard boiled eggs finely and spread them on the salmon slices before rolling them up and fastening the roll with a tooth pick.
Deep fried cheese
cut cheddar in half inch thick cubes and dip them quickly in the oil. Let the oil drain away, then fry the cubes crispy and golden.
Smoked game with horse radish cream
Smoked meat from moose, reindeer, stag or roe deer, thick sour cream and grated horse radishes. Cut the meat in thin slices and spread them with sour cream mixed with the grated horse radish before rolling them up and fasten with a tooth pick.
Deep fried shrimps
Fry the shrimps as described on "Deep fried cheese".
Asparagus sticks
Asparagus tops, white bread, butter, grated cheddar, parsley. Oil and butter for frying. Cut the bread in thin slices and remove the crust. Spread them with butter and dip the buttered side in grated cheese. Place an asparagus top on the slice and sprinkle with chopped parsley. Roll the bread around the asparagus top and fasten with a tooth pick. Fry in fifty/fifty oil and butter until the butter and cheese in the roll melts around the asparagus top.
Ox tongue with cream cheese
Spread French cream cheese on thin slices of boiled ox tongue and sprinkle with chopped fresh basil. Roll the tongue slice and fasten with a tooth pick.
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