Thread: Bar Snacks

In article <48e0ed35$0$89399$[email protected]>,
"tvor" <[email protected]> wrote:

> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.
>
> Thanks!

Pretzels, raw or steamed veggies with dips, little smokey sausages...

A variety of crackers and cheese bits.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Omelet wrote:
>
> In article <48e0ed35$0$89399$[email protected]>,
> "tvor" <[email protected]> wrote:
>
> > We're hosting a 40th birthday party and was wondering what you normally
> > server for snack foods for a group of 35-40 adults (no kids)? I already
> > know the main dinner will be smoked pork and turkey sandwhiches. Just
> > wondering what other snacks/finger foods to serve.
> >
> > Thanks!
>
> Pretzels, raw or steamed veggies with dips, little smokey sausages...
>
> A variety of crackers and cheese bits.
> --
> Peace! Om


Mixed nuts and/or popcorn are also potential options.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article <[email protected]>,
Sky <[email protected]> wrote:

> Omelet wrote:
> >
> > In article <48e0ed35$0$89399$[email protected]>,
> > "tvor" <[email protected]> wrote:
> >
> > > We're hosting a 40th birthday party and was wondering what you normally
> > > server for snack foods for a group of 35-40 adults (no kids)? I already
> > > know the main dinner will be smoked pork and turkey sandwhiches. Just
> > > wondering what other snacks/finger foods to serve.
> > >
> > > Thanks!
> >
> > Pretzels, raw or steamed veggies with dips, little smokey sausages...
> >
> > A variety of crackers and cheese bits.
>
>
> Mixed nuts and/or popcorn are also potential options.
>
> Sky

I'll second the popcorn thing. :-) Always popular, and inexpensive too!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

tvor said...

> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.
>
> Thanks!


At the bar? Beer nuts in mini carafes so no one gets their grubby hands into
the mix!

Same for "micro" pretzels. And... and... the chex party mix tossed with some
cayenne.

Caution for allergy sufferers!

Andy

On Mon, 29 Sep 2008 10:03:52 -0500, "tvor" <[email protected]> wrote:

>We're hosting a 40th birthday party and was wondering what you normally
>server for snack foods for a group of 35-40 adults (no kids)? I already
>know the main dinner will be smoked pork and turkey sandwhiches. Just
>wondering what other snacks/finger foods to serve.
>
>Thanks!
>


Chile Lime Roasted Nuts

Ingredients:
2 tablespoons peanut oil
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 teaspoon cumin powder
1 tablespoon sugar
2 tablespoons Kosher salt divided
4 cups roasted shelled (not salted) peanuts

Directions:

Preheat oven to 450F.

In bowl combine oil, lime juice, chili powder, cumin, sugar and 1 Tbsp
salt. Add peanuts and toss well. With slotted spoon, place peanuts in
single layer on baking sheet. Roast and stir once for about 8 minutes.
Remove from baking sheet and sprinkle peanuts with remaining salt.
Cool before serving at room temperature.

-------------------------------------------------------------------------------------------------------
Caramel Popcorn

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan;
bring to a boil over medium heat. Cook 5 minutes, stirring once.
Remove from heat; stir in vanilla, baking soda, and salt. Place
popcorn in a large bowl; pour sugar mixture over popcorn in a steady
stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour,
stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes.
Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.

---------------------------------------------------------------------------------------------
Clumpy Granola

3 cups rolled oats
1 cup slivered almonds (and whole if you like)
1 cup pecans
1/3 cup shredded sweetened coconut
1/3 cup sunflower seeds
1/2 to 3/4 teaspoon salt
6 tablespoons light brown sugar
1/4 cup maple syrup
2 tablespoons honey
1 teaspoon vanilla
1/4 cup vegetable oil

Preheat the oven to 250 degrees F. Line two large rimmed cookie sheets
(or roasting pans if that’s all you’ve got) with parchment paper. If
you are making half, you can use one cookie sheet. Don’t try putting
it all on one cookie sheet or it won’t cook properly.

In a large bowl, stir together the rolled oats, almonds, pecans,
coconut and sunflower seeds. Toss in salt and stir to evenly disperse
salt.

In a microwave-safe measuring cup, stir together the brown sugar,
maple syrup, honey and vegetable oil. Heat on high for 1 minute, then
stir to dissolve sugar slightly. Stir in vanilla. Pour hot syrup
mixture over granola and stir until evenly coated. Dump oat mixture
out onto the two cookie sheets, spreading as evenly as possible and
pressing down slightly so that oats are in a thin, closely packed
layer

Cover loosely with large pieces of foil. Bake for 1 hour, 1 pan on
lower rack and one on upper. When you smell the granola (after about
40 minutes), check it to make sure it’s not browning too much. If it’s
covered, it should be fine. Also, the granola on the lower rack will
cook quickly, so after 40 minutes, swap racks. After 1 hour, remove
the foil. Cook for another 15 minutes or until it is golden brown.
Remove from oven and let cool completely. Granola will crisp as it
cools, so don't worry if all of the granola doesn't seem crisp after 1
hour and 15 minutes. When cool, break the bigger clumps up into
smaller clumps.

This makes a little over 2 1/2 pounds


Note: You may want to try this first with half a batch baked on middle
rack of oven. When baking two pans, you run the risk of burning the
pan on the bottom rack, so if you are doing two pans, watch bottom pan
closely and swap spaces.

---------------------------------------------------------------------------------------------
I think I got this one here.

Peanut Chili Dip

appetizers

1/3 cup peanut butter (any variety)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
2 cloves garlic, finely minced
1 tablespoon chili powder
1 dash crushed dried red pepper
finely chopped peanuts
dash of paprika, optional

Stir peanut butter and water into a paste and add other

ingredients,
mixing well. Spoon into serving bowl. Add more water if

your peanut
butter is too firm. Garnish with peanuts and paprika.

This dip is
perfect with bland crackers, or with a variety of fresh

vegetables,
such as carrots, broccoli, green or red pepper, or

cauliflower.

Makes 4 servings
------------------------------------------------

Lou

tvor wrote:
> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.

When we were in Spain any place that served beer also provided some sort
of complimentary snacky things to go with. Usually thirstifying salty
stuff - "Uno mas, por favor". Green olives, nuts, sometimes a little
ham or cheese and crackers, crostini with various spreads.

"tvor" <[email protected]> wrote in message
news:48e0ed35$0$89399$[email protected]..
> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.
>

I LOVE those frozen mini-quiches you can get in quantities at Sam's and
Cotco. Nancy's.

"tvor" <[email protected]> news:48e0ed35$0$89399$[email protected]: in
rec.food.cooking

> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I
already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.

With sandwiches being served I'll assume this is a fun and casual party.
Most 40th bashes are. I'll certainly go along with all the other
suggestions and Lou's Chile Lime Roasted Nuts recipe <which I snipped and
saved>. Don't forget the tortilla chips with maybe a spicy bean dip.
I'd suggest con queso but you didn't mention a way to keep food warm.
I've used this in the past and it's good either hot or cold.

From bellaonline:

Black Bean Dip Recipe

Enjoy this healthy spicy black bean dip recipe made with plum tomatoes
and chili powder. Black beans are not just good in soup, when pureed with
other ingredients they make a healthful dip or spread. I prefer to use
Goya canned black beans because they are already seasoned, so any
additional ingredients just add depth to the texture and flavor of the
bean. I used to use beefsteak tomatoes to make this recipe, but they are
not always plentiful or good. Plum tomatoes are pretty much always ripe
and juicy and that's what you want for this spicy and savory dip.

INGREDIENTS

1 15 oz. can black beans
1 Cup chopped plum tomatoes
1 Cup chopped green peppers
1 to 2 Tspn Chili Powder
3/4 Tspn red pepper flakes
1 to 2 large garlic cloves, minced
1 Tspn Cumin
1 Tblspn vegetable or grapeseed oil
1 Tblspn Oregano
Salt and pepper to taste.

DIRECTIONS

Rinse and drain canned beans. Keeping 1/2 cup of liquid from beans.

In a large bowl combine beans, chili powder, garlic, cumin, oil red
pepper flakes and oregano. Put mix into a blender and blend to a coarse
chopped texture.

Pour mixture into saucepan, adding the chopped green peppers and the
remaining liquid from black beans. Simmer on medium low heat for 5
minutes. Add tomatoes and continue to simmer for an additional 5 minutes
with lid. Taste dip and add salt and pepper if needed.

Remove dip from heat and pour into large colorful bowl. Let sit for 3 to
5 minutes before serving. Serve with tortilla chips or Triskets.

Hints:
*This bean dip is good topped with a grated mellow cheese (grate the
cheese yourself or buy it grated and packaged at supermarket). Top with
any of the following items: chopped green peppers, chopped white onion,
chopped black olives, finely diced green onions or scallions; or chopped
and seeded tomatoes. Better yet, top with a bit of everything.

*This dip is also good served on lightly buttered toast halves with
crusts removed. A dollop a sour cream or plain yogurt mixed with garlic
powder makes a nice touch. Sprinkle a few chopped green onions or
scallions on top of each toast halve and you have an appetizer that is
good enough to serve to company.


Michael


--
Jack Cafferty on the Palin interview with Katie Couric:

"I'm 65 and have been covering politics for a long time. That is one of
the most pathetic pieces of tape I have ever seen for someone aspiring to
one of the highest offices in this country."

Find me at: - michael at lonergan dot us dot com

"tvor" <[email protected]> wrote in message
news:48e0ed35$0$89399$[email protected]..
> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.
>
> Thanks!
>

Thanks for the suggestions, I'l be sure to give the recipes a try. The
party will be at our house so warm food is an option.

Anybody ever try truffled popcorn?

tvor wrote:
> We're hosting a 40th birthday party and was wondering what you
> normally server for snack foods for a group of 35-40 adults (no
> kids)? I already know the main dinner will be smoked pork and turkey
> sandwhiches. Just wondering what other snacks/finger foods to serve.
>
> Thanks!

Hope I'm not too late on this one:

-= Exported from BigOven =-

Lemon-Marinated Olives

The big flavors of this nibbler satisfy and refresh-especially when enjoyed
with a glass of cold sparkling wine on a summer afternoon.

Recipe By: Publix Grape Magazine, Summer 2008
Serving Size: 8
Cuisine: Mediterranean
Main Ingredient: Olives
Categories: Summer, Picnics, Fourth of July, No Cook, Snacks, Salads, Hors
dOeuvres, Appetizers

-= Ingredients =-
2 cups Black and or Green olives ; pitted, rinsed and drained
1/2 cup Extra virgin olive oil
2 - 3 1/2-inch strips of lemon peel
1/2 cup Lemon juice
6 cloves Garlic ; sliced
2 teaspoons Fresh oregano or 1 teaspoon dried and crushed
2 Bay leaves
1/2 teaspoon Crushed red pepper

-= Instructions =-
1. Combine olives, olive oil, lemon peel, lemon juice, garlic, oregano, bay
leaves and red pepper in a 1-quart jar with a screw top lid. Cover and
shake to coat olives with marinade. Refrigerate for 2 days, shaking jar
occasionally.

2. Before serving, let stand at room temperature for 1 to 2 hours. Remove
olives from marinade. Store in the refrigerator for up to 2 weeks. Makes 2
cups olives.

"kilikini" <[email protected]> wrote in message
news:gbrfqg$tqs$[email protected]..
> tvor wrote:
>> We're hosting a 40th birthday party and was wondering what you
>> normally server for snack foods for a group of 35-40 adults (no
>> kids)? I already know the main dinner will be smoked pork and turkey
>> sandwhiches. Just wondering what other snacks/finger foods to serve.
>>
>> Thanks!
>
> Hope I'm not too late on this one:
>



I love olives!!!

Not too late either. The party is this Saturday.

Thanks!!





> -= Exported from BigOven =-
>
> Lemon-Marinated Olives
>
> The big flavors of this nibbler satisfy and refresh-especially when
> enjoyed with a glass of cold sparkling wine on a summer afternoon.
>
> Recipe By: Publix Grape Magazine, Summer 2008
> Serving Size: 8
> Cuisine: Mediterranean
> Main Ingredient: Olives
> Categories: Summer, Picnics, Fourth of July, No Cook, Snacks, Salads, Hors
> dOeuvres, Appetizers
>
> -= Ingredients =-
> 2 cups Black and or Green olives ; pitted, rinsed and drained
> 1/2 cup Extra virgin olive oil
> 2 - 3 1/2-inch strips of lemon peel
> 1/2 cup Lemon juice
> 6 cloves Garlic ; sliced
> 2 teaspoons Fresh oregano or 1 teaspoon dried and crushed
> 2 Bay leaves
> 1/2 teaspoon Crushed red pepper
>
> -= Instructions =-
> 1. Combine olives, olive oil, lemon peel, lemon juice, garlic, oregano,
> bay leaves and red pepper in a 1-quart jar with a screw top lid. Cover
> and shake to coat olives with marinade. Refrigerate for 2 days, shaking
> jar occasionally.
>
> 2. Before serving, let stand at room temperature for 1 to 2 hours.
> Remove olives from marinade. Store in the refrigerator for up to 2 weeks.
> Makes 2 cups olives.
>
>

"tvor" <[email protected]> wrote in message
news:48e0ed35$0$89399$[email protected]..
> We're hosting a 40th birthday party and was wondering what you normally
> server for snack foods for a group of 35-40 adults (no kids)? I already
> know the main dinner will be smoked pork and turkey sandwhiches. Just
> wondering what other snacks/finger foods to serve.
>
> Thanks!


Just a few questions.

How long is the cocktail time.
Since the Bill of Fare is sandwiches what are you serving for Booze?
Beer & Wine or full cocktail service?
How hammered do you want the people to get?

Some Random thoughts

I think you can easily make a salty mix based on Japanese rice crackers. -
nice and puffy and not too filling.

I would stay away from Chips & Dip's unless you want them to fill up before
dinner - in that case chili con queso with tortilla chips & salsa will do
nicely. Don't forget the small plates.

A veggie platter from Costco or your local market will do for a wine crowd.

The saltier the snacks the more people will drink (usually)

Dimitri

kilikini wrote:

> Lemon-Marinated Olives
>
> The big flavors of this nibbler satisfy and refresh-especially when enjoyed
> with a glass of cold sparkling wine on a summer afternoon.
>
> -= Ingredients =-
> 2 cups Black and or Green olives ; pitted, rinsed and drained
> 1/2 cup Extra virgin olive oil
> 2 - 3 1/2-inch strips of lemon peel
> 1/2 cup Lemon juice
> 6 cloves Garlic ; sliced
> 2 teaspoons Fresh oregano or 1 teaspoon dried and crushed
> 2 Bay leaves
> 1/2 teaspoon Crushed red pepper
>
> -= Instructions =-
> 1. Combine olives, olive oil, lemon peel, lemon juice, garlic, oregano, bay
> leaves and red pepper in a 1-quart jar with a screw top lid. Cover and
> shake to coat olives with marinade. Refrigerate for 2 days, shaking jar
> occasionally.
>
> 2. Before serving, let stand at room temperature for 1 to 2 hours. Remove
> olives from marinade. Store in the refrigerator for up to 2 weeks. Makes 2
> cups olives.

Wow. That sounds tempting. Surely has to be cheaper than the olive bar
offerings too....?

Goomba wrote:
> kilikini wrote:
>
>> Lemon-Marinated Olives
>>
>> The big flavors of this nibbler satisfy and refresh-especially when
>> enjoyed with a glass of cold sparkling wine on a summer afternoon.
>>
>> -= Ingredients =-
>> 2 cups Black and or Green olives ; pitted, rinsed and drained
>> 1/2 cup Extra virgin olive oil
>> 2 - 3 1/2-inch strips of lemon peel
>> 1/2 cup Lemon juice
>> 6 cloves Garlic ; sliced
>> 2 teaspoons Fresh oregano or 1 teaspoon dried and crushed
>> 2 Bay leaves
>> 1/2 teaspoon Crushed red pepper
>>
>> -= Instructions =-
>> 1. Combine olives, olive oil, lemon peel, lemon juice, garlic,
>> oregano, bay leaves and red pepper in a 1-quart jar with a screw top
>> lid. Cover and shake to coat olives with marinade. Refrigerate for
>> 2 days, shaking jar occasionally.
>>
>> 2. Before serving, let stand at room temperature for 1 to 2 hours.
>> Remove olives from marinade. Store in the refrigerator for up to 2
>> weeks. Makes 2 cups olives.
>
> Wow. That sounds tempting. Surely has to be cheaper than the olive bar
> offerings too....?

I would think! It's an awesome recipe.

kili

"Dimitri" <[email protected]> wrote in message
news:9hcEk.1283$[email protected]..
>
> "tvor" <[email protected]> wrote in message
> news:48e0ed35$0$89399$[email protected]..
>> We're hosting a 40th birthday party and was wondering what you normally
>> server for snack foods for a group of 35-40 adults (no kids)? I already
>> know the main dinner will be smoked pork and turkey sandwhiches. Just
>> wondering what other snacks/finger foods to serve.
>>
>> Thanks!
>
>
> Just a few questions.
>
> How long is the cocktail time.
> Since the Bill of Fare is sandwiches what are you serving for Booze?
> Beer & Wine or full cocktail service?
> How hammered do you want the people to get?
>
> Some Random thoughts
>
> I think you can easily make a salty mix based on Japanese rice crackers. -
> nice and puffy and not too filling.
>
> I would stay away from Chips & Dip's unless you want them to fill up
> before dinner - in that case chili con queso with tortilla chips & salsa
> will do nicely. Don't forget the small plates.
>
> A veggie platter from Costco or your local market will do for a wine
> crowd.
>
> The saltier the snacks the more people will drink (usually)
>
> Dimitri
>
>


My wife and I discussed this last night. We like to keep things fairly
informal, dinner begins at 6:30-7ish. It's mostly beer and wine although
I'm thinking there will be som mixed drinks. Mom likes amaretto sours, dad
likes tequila sunrises', and a good friend likes white russians and of
course margaritas are always a hit.

I don't want people to get to full otherwise the party always seems to peter
out kind of early so other than the sandwiches I'd like to keep the food on
the lighter side. After all it is a drinking holiday, not an eating
holiday. But at the same time I don't want to rip open a bag of chips and
pour them in a bowl next to a bowl of pretzels.

I've never had Japanese rice crackers, so that would be different.

Thanks for the suggestions.

"tvor" <[email protected]> wrote in message
news:48e22c63$0$89869$[email protected]..
>
> "Dimitri" <[email protected]> wrote in message
> news:9hcEk.1283$[email protected]..
>>
>> "tvor" <[email protected]> wrote in message
>> news:48e0ed35$0$89399$[email protected]..
>>> We're hosting a 40th birthday party and was wondering what you normally
>>> server for snack foods for a group of 35-40 adults (no kids)? I already
>>> know the main dinner will be smoked pork and turkey sandwhiches. Just
>>> wondering what other snacks/finger foods to serve.
>>>
>>> Thanks!
>>
>>
>> Just a few questions.
>>
>> How long is the cocktail time.
>> Since the Bill of Fare is sandwiches what are you serving for Booze?
>> Beer & Wine or full cocktail service?
>> How hammered do you want the people to get?
>>
>> Some Random thoughts
>>
>> I think you can easily make a salty mix based on Japanese rice
>> crackers. - nice and puffy and not too filling.
>>
>> I would stay away from Chips & Dip's unless you want them to fill up
>> before dinner - in that case chili con queso with tortilla chips & salsa
>> will do nicely. Don't forget the small plates.
>>
>> A veggie platter from Costco or your local market will do for a wine
>> crowd.
>>
>> The saltier the snacks the more people will drink (usually)
>>
>> Dimitri
>>
>>
>
>
> My wife and I discussed this last night. We like to keep things fairly
> informal, dinner begins at 6:30-7ish. It's mostly beer and wine although
> I'm thinking there will be som mixed drinks. Mom likes amaretto sours,
> dad likes tequila sunrises', and a good friend likes white russians and of
> course margaritas are always a hit.
>
> I don't want people to get to full otherwise the party always seems to
> peter out kind of early so other than the sandwiches I'd like to keep the
> food on the lighter side. After all it is a drinking holiday, not an
> eating holiday. But at the same time I don't want to rip open a bag of
> chips and pour them in a bowl next to a bowl of pretzels.
>
> I've never had Japanese rice crackers, so that would be different.
>
> Thanks for the suggestions.


If you have a smart and Final around (Commercial Grocer) take a walk through
their Bar supplies. Slim Jims, a big jar of pickled eggs, small Peanut and
Frito bags along with some pretzels could be a kick.

:-)

Dimitri