Finger foods for foodies

[Anonymous]

These are really good.
Chicken Rolled in Curry and Peanuts
8 boneless chicken breasts, poached, cooled and cut unto 1-inch cubes
4 cups dry roasted peanuts, chopped

Blend Sauce in food processor:
3 tablespoons mango chutney
1 and ½ cups of Mayonnaise
2 tablespoons dry sherry
1 tablespoon sherry or white vinegar
2 tablespoons and 1 teaspoon curry powder
1 teaspoon turmeric

Assembly:
Dip a chicken piece in the sauce, then roll in chopped peanuts. Put on tray, and chill half hour before serving. Serve with toothpicks.

[Anonymous]

Anonymous wrote:If you're not much of a cook focus on assembly.

Beautiful marinated mozzarella balls on long plastic toothpicks with a cherry tomato (costco has lovely little tomatoes...don't go with the average grape tomatoes that are pale this time of year). The marinating will add little green and red flecks and flavor to the cheese.
https://www.thekitchn.com/caprese-skewers-recipe-23667362

You could also do hummus cups: a nice hummus at the base with beautiful veggies sticking out. Little Sesame has nice flavors (onion, jalapeno, lemon, tomato) and you can use purple carrots snap peas, pretty veggies. I'd use clear plastic shot glasses.
https://halsanutrition.com/veggie-hummus-cups/

It's not a "main" but people who cook can focus on seared scallops and perfect candied bacon. People also want veggies.

Agree about the assembly. Stuffed dates are good, no need for bacon. Stuff medjools with goat cheese, drizzle honey, and sprinkle with finely chopped pistachios or prepare endive boats. Keep it simple.

[Anonymous]

Anonymous wrote:Go to the Indian grocery store and get a bulk pack of cocktail samosas. You can bake them in the oven, no need to deep fry. They can be served with ketchup or you can also get the green and tamarind chutneys from the store.

I would eat that so fast you'd get whiplash

[Anonymous]

Anonymous wrote:I’m going to a potluck in February where many of the people are foodies — and virtually all are much better cooks than I am. It’s “heavy hors d’oevres,” and I’m supposed to bring “finger foods that could feel like a meal.” Starts at 5pm.

The hostess doesn’t like bread, so crostinis and bruschettas are probably not the best bet.

I’m not much of a cook, so whatever I make should be pretty failsafe. Chicken satay? (No grill, though — are they still good if just oven baked?). Caprese skewers? (Is there a way to make them a little less dry?).

I also thought about getting those Chinese spoons and putting little salads (chicken salad?) on each. Is that weird?

Any suggestions welcome. TIA!

The hostess may not like bread, but her insane preferences shouldn't penalize everyone else. In fact, I'd be more likely to make something with bread because I'd know she wouldn't. Your fellow guests will thank you.

[Anonymous]

Anonymous wrote:I would bring pigs in a blanket or deviled eggs and no I am not kidding - these are the first things to go at parties even among "foodies" who scarf them when they think nobody is watching.

People would describe me as a foodie, although I despise the word. A good deviled egg is a thing of beauty, and I LOVE pigs in a blanket.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I would bring pigs in a blanket or deviled eggs and no I am not kidding - these are the first things to go at parties even among "foodies" who scarf them when they think nobody is watching.

People would describe me as a foodie, although I despise the word. A good deviled egg is a thing of beauty, and I LOVE pigs in a blanket.

This is the best advice. If everyone else is a better cook, let them compete with their endive goat cheese uni fois gras foam. You make some samosas, pigs in a blanket, meatballs or deviled eggs! Have at it!

[Anonymous]

Good deviled egg def. I've also seen them done topped with a little beef tartare or salmon roe.

[Anonymous]

OP. I love all these suggestions, and also all the reassurances that simple and not-necessarily-fancy (and maybe even bread-y in this situation!) are often the best. Earlier today I was feeling anxious about what to bring, and also about the possibility that I was going to mess it all up. But everything here is something I can do. I’m going to try to suss out what others are bringing and pick from there, but I’m feeling so relieved already.

Thanks to all, and also apologies if “foodie” isn’t the right term. I mean people who cook more, know more about food, and spend far more on food than I do, and whose potlucks intimidate me as a result.

Glad I posted!

[Anonymous]

You could do baked spinach artichoke dip with tortilla chips. I usually start with Stouffers frozen creamed spinach as a base then add more cream cheese, spinach and canned artichokes on the stove, then bake with Parmesan on top.

I also do Buffalo wings in the oven which impress people even though they’re pretty easy.

You could do a spinach salad with bacon and hard boiled egg.

[Anonymous]

Crab stuffed mushrooms.

Use Wegmans crab cakes and spoon the mix into mushrooms caps.

Sprinkle with parm, drizzle with extra virgin olive oil.

[Anonymous]

Anonymous wrote:These are really good.
Chicken Rolled in Curry and Peanuts
8 boneless chicken breasts, poached, cooled and cut unto 1-inch cubes
4 cups dry roasted peanuts, chopped

Blend Sauce in food processor:
3 tablespoons mango chutney
1 and ½ cups of Mayonnaise
2 tablespoons dry sherry
1 tablespoon sherry or white vinegar
2 tablespoons and 1 teaspoon curry powder
1 teaspoon turmeric

Assembly:
Dip a chicken piece in the sauce, then roll in chopped peanuts. Put on tray, and chill half hour before serving. Serve with toothpicks.

This looks so good!

[Anonymous]

Anonymous wrote:Go to the Indian grocery store and get a bulk pack of cocktail samosas. You can bake them in the oven, no need to deep fry. They can be served with ketchup or you can also get the green and tamarind chutneys from the store.

Seriously.
They taste great even if they are cold.

[Anonymous]

Please update up with your final dish!

[Anonymous]

I bring deviled eggs and stuffed mushrooms to events and they are popular. I like the bacon wrapped dates idea too. And yes, if you can afford caviar and like it, you can do tiny toast rounds with creme fraiche and a dollop of caviar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:bacon-wrapped dates
endive boats with goat cheese, walnuts and honey
antipasto skewers

My immediate thought was endive boats too. You could also do almonds, goat cheese and oranges.

This was my first thought too. Here is a recipe that I have made before:

https://www.epicurious.com/recipes/food/views/parmesan-walnut-salad-in-endive-leaves-13042