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Appetizers: 10 Ways to Top Your Toast

January 31, 2012 Le Cordon Bleu St. Louis 0 Comments

Appetizers: 10 Ways to Top Your Toast

What will you be cooking in Missouri when the new year starts? If you’re looking for fabulous food for your fabulous New Year’s Eve party, then look no further than hors d’oeuvres, canapés, and other finger foods. They’re the perfect food for entertaining. Most are quick and easy to make without costing as much as a catered sit down meal. Besides, who’s going to be sitting down at your party anyway?  Not sure how to cook?  Maybe it’s time to consider enrolling in a St. Louis cooking school.

10 Fun Finger Foods for New Year’s Eve

Short on big ideas for food this New Year’s? Try these little foods and have a blast!

  1. Cheese Plate
    No, not the Hormel plate from the ready-made section of the grocery. Pick three or four of your favorite cheeses and a couple of deli meats. Pair them with several premium crackers and you’re done. Go with one smoked cheese like gouda, cheddar, or provolone.
  2. Shrimp Cocktail
    Buy a couple of pounds of 21/25 count shrimp and make your own cocktail sauce from ketchup, horseradish, lemon, and Worcestershire sauce. The extra step of making your own sauce will be rewarded by compliments from your guests.
  3. Chicken Quesadillas
    Cheddar jack cheese, chicken, tortillas, jalapeno rings, and bake. What could be easier? Don’t forget the salsa and sour cream.
  4. Spinach Dip
    Serve this spinach and sour cream favorite in a large pumpernickel bread bowl with torn bread chunks for dipping. You culinary art college types may want to add some water chestnuts for texture and a little ground red pepper for a bit of a kick.
  5. Bacon-Wrapped Scallops
    Marinate the scallops in a mixture of soy, mirin, Asian garlic sauce, and grated ginger. Wrap each scallop in a slice of par-cooked bacon and bake for 5-6 minutes at 450 degrees F.
  6. Pulled Pork Sliders
    It is the middle of winter so you don’t have to go outside to the smoker. Put a 4 to 5 pound pork shoulder in the crockpot with your favorite spice rub and barbecue sauce. Put out several dozen mini potato rolls and stand back. It will be popular.
  7. Bruschetta with Tomato and Basil
    This incredible taste of Italy will be sure to impress your guests. Chopped plum tomatoes, red onion, and fresh basil are placed on top of crostini made from a baguette loaf. Add a little balsamic vinegar for extra flavor. Fresh tomatoes and basils are always on the syllabus at culinary art colleges. Their freshness will be an exquisite treat so deep into the winter.
  8. Crab and Cream Cheese Stuffed Mushroom Caps
    These white mushroom caps are stuffed with a mixture of crab meat, bread crumbs, cream cheese, garlic, parsley, and scallions. Sauté the stems in butter and throw them in the mix too. Stuff the caps and bake at 400 degrees F until golden brown.
  9. Oreo Cookie Balls
    You’re going to need dessert, too, right? Crumble a package of Oreos in a food processor, and mix in a package of cream cheese. Roll the mixture into 24 balls. Coat in melted white chocolate and let cool. Make at least two batches. These babies don’t stick around long.
  10. Chocolate Fondue
    Fondue is great for a smaller more intimate party. Melt a package of semi-sweet chocolate morsels in a double boiler; add 1 cup heavy cream, 1 teaspoon of pure vanilla extract, and 2 tablespoon of melted unsalted butter. Serve with bamboo skewers and a selection of dipping foods like sponge cake, strawberries, bananas, and marshmallows.

This list should help you on your way to a great night of entertaining and cooking in Missouri. Happy New Year!

This article is presented by Le Cordon Bleu College of Culinary Arts in St. Louis. Le Cordon Bleu College of Culinary Arts in St. Louis offers culinary arts and pâtisserie and baking training programs in the St. Louis, Missouri area. To learn more about the class offerings, please visit Chefs.edu/St-Louis for more information.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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