5 Festive Finger Foods for the Holidays
Are you hosting a cocktail party this holiday season? We’re here to help! Not only do these 5 appetizer recipes bring unique flavor to the table, but they’re also bite-sized and finger-friendly making them ideal for serving at cocktail parties. And, if plated properly, these dishes can even double as festive décor. Check out our recipes and serving tips below!
First, it’s not a party without this staple cocktail appetizer. Serve Moore’s Jumbo Shrimp Cocktail in elegant glasses and add some greenery with a garnishment of fresh dill.
2 lbs. jumbo shrimp (peeled and deveined)
2 teaspoons salt
1 cup ketchup
1 tablespoon horseradish
1 tablespoon Moore’s Spicy Habanero Wing & Hot Sauce
¼ cup fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
Boil large pot of salted water and drop in shrimp. Cook uncovered until shrimp are cooked through, about 3-4 minutes
For the cocktail sauce, combine ketchup, horseradish, Moore’s Spicy Habanero Wing & Hot Sauce, lemon juice, Worcestershire sauce and onion powder in medium bowl and stir until thoroughly combined. Serve with shrimp.
These cheesy Creamy Buffalo Ranch Tomato Tartlets will be the star of your holiday party. Consider doubling the recipe because these won’t last long!
1/4 cup chèvre goat cheese at room temperature
1/4 cup cream cheese at room temperature
4 tablespoons Moore's Creamy Ranch Buffalo wing sauce
1/2 cup fire roasted diced tomatoes, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chives, chopped
30 mini phyllo shells
2 tablespoons grated parmesan
Pre-heat oven to 375 degrees
In a medium bowl, combine the cheeses, sauce, salt and pepper; mix well with a rubber spatula.
Fold in the chopped chives.
Fill each phyllo shell, smoothing the surface with a butter knife.
Sprinkle each tartlet with parmesan.
Place tartlets on a rimmed baking sheet and bake for 10 minutes. Serve immediately.
For a flavor twist on traditional meatballs, try our Lamb Meatballs with Zesty Chimichurri Sauce or Moore’s Blue Cheese Buffalo Chicken Meatballs with Blue Cheese Crema. Use toothpicks or mini forks to transform them into a tasty, finger-friendly appetizer.
1 lb. ground lamb
2 tablespoons sweet onion, diced
1 whole egg
2 tablespoons heavy cream
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1 cup panko Japanese bread crumbs
2 tablespoons olive oil
1/4 cup fresh mint, chopped
2 tablespoon parsley, chopped
2 tablespoons shallots, minced
1/4 cup Zesty Garden Herb marinade
Combine all ingredients for meatballs in a mixing bowl and blend by hand until thoroughly mixed. Form into 1/2 inch balls. Set aside.
Heat a large skillet over medium high heat, add the olive oil and allow it to heat briefly before adding the meatballs.
Add half of the meatballs and shake pan to coat balls in oil. Continue cooking, about 4 minutes, occasionally shaking the pan to brown all sides. Transfer to a paper towel lined plate and repeat with second batch.
Serve warm with Zesty Chimichurri (see below)
**To make Zesty Chimichurri Sauce, whisk together all ingredients in a bowl until combined.
2 lbs. ground chicken
1 cup sweet onion, diced
1 tablespoon olive oil
2 cups Panko Japanese breadcrumbs
2 egg yolks
3/4 cup Moore's Blue Cheese Buffalo wing sauce
2 1/2 teaspoons kosher salt
Blue Cheese Crema:
1/2 cup creme fraiche
2 tablespoons creamy blue cheese (gorgonzola or Maytag blue)
3 tablespoons heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
Spray two, rimmed 18 x 13 baking sheets with nonstick pan spray. Set aside.
Heat a small skillet over medium high heat, add the olive oil and allow it to heat before adding the onions. Sauté the onions until soft but not browned, approximately 3 minutes, cool briefly.
In a large mixing bowl, combine all the ingredients except the garnishes. Mix by hand making sure not to over-mix (over-mixing will toughen the meatballs). Chill the mixture for at least 30 minutes before forming. Due to the leanness of the chicken meat, the mixture will be loose, gently form into 1 inch meatballs. Place 1 inch apart on the prepared baking sheets.
Preheat oven to 425 degrees.
Roast meatballs for approximately 18-20 minutes or until an internal temperature of 160 degrees.
Place meatballs on serving platter. Either drizzle with the Blue Cheese Crema (see below) or Blue Cheese Buffalo Sauce or serve both sauces on the side.
**To make Blue Cheese Crema, combine all ingredients in a small bowl and whisk until smooth.
These Zesty Mediterranean Chicken Phyllo Cups are not only an easy-to-pick-up party food, but they also bring a lively dash of Mediterranean flavor to the holiday table.
1 lb. chicken tenderloins
1/2 cup plus 1 tablespoon Moore's Zesty Garden Herb marinade, divided
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/4 cup julienned sun-dried tomatoes
1/4 cup sheep's milk feta in brine, crumbled
24 mini phyllo shells
3 tablespoons green onions, chopped
Marinate the chicken tenderloins in a 1/2 cup of Zesty Garden Herb marinade for at least 30 minutes (2 hours is recommended).
Make the Zesty Vinaigrette by whisking together 1 tablespoon Zesty Garden Herb marinade with the extra virgin olive oil. Season with black pepper and set aside.
Grill the marinated tenderloins until an internal temperature of 160 degrees. Allow the chicken to rest 5 minutes before chopping.
Combine chopped chicken, sun dried tomatoes, feta and Zesty Vinaigrette in a mixing bowl and stir.
Divide evenly among phyllo cups, garnish with chopped green onion and serve immediately.