Finger Food: Bite-Sized Snacks to Share With Friends (Little Food Series)

Rating:
Summary: TINY AND DELICIOUS
Review:
FINGER FOOD:
Bite-sized Snacks to Share with Friends

Katherine Gasparini, Editor

Another imprint of the Advantage Publishers Group by
Laurel Glen Publishing

This beautiful little book, on glossy pages, spares no color with lots of tempting photographs. These small foods are rather like non-Spanish tapas, much Mediterranean influence however, and a lot of Asian touches. Several quick, little foods can make up a meal or a delightful snack with someone special. The book is divided into four groups of Finger Foods: Nibbles, Cold, Hot and Sweet. Here's some of the quicker choices:

* Olive Tapenade made with garlic, anchovies, capers, thyme, Dijon mustard, lemon juice, olive oil and a little brandy, if you wish.

* Spinach Pate is made with butter, coriander cayenne pepper, garlic, scallions, almonds and sour cream.

* Corn Salsa with Cumin. Make this with olive oil, jalapenos, sun-dried tomatoes and cilantro.

* Spiced Soy Crackers. These contain flour, soy flour, garem masala, paprika, olive oil and lemon juice.

* Green Mexican Salsa made from tomatillos, onion, jalapeno chili, garlic, cilantro and lime juice.

* Warm Cheese Dip. Fix this with butter, scallions, jalapeno chilies, cumin, sour cream and grated cheddar.

* Parmesan Puff Straws. For these you need only puff pastry, butter, Parmesan and one lightly beaten egg.

* Chicken Liver Parfait needs only butter, shallots, whipping cream, cognac, melba toasts and baby gherkins.

* Smoked Salmon Breadbaskets call for sliced white bread, olive oil, mayonnaise, vinegar, fresh dill, horseradish sauce, some salmon roe and dill sprigs.

* Spinach and Feta Triangles. Just gather olive oil, scallions, parsley, fresh dill, nutmeg, Parmesan, ricotta cheese, eggs, butter olive oil and phyllo pastry.

* Basil Mussels. Cook them with butter, shallots and white wine. Make the Basil Butter with basil leaves, butter, garlic and dry breadcrumbs.

* Mediterranean Twists are bread twists made from olive oil, onions, white wine, sugar, Italian parsley, anchovies Gruyere cheese, butter and phyllo pastry.

* Toasted Figs in Prosciutto calls for butter, orange juice and sage leaves.

* Feta, Arugula and Mushroom Bruschetta calls for Italian bread, garlic olive oil, butter and fresh basil.

* For something sweet, yet simple, make Fennel Wafers from sugar, sesame seeds, fennel seeds, flour, olive oil, beer and anisette.

The author states, "Finger Food is fun food to share. Shake off the conventions of cutlery and dig into bite-sized snacks and dips, perfect for taking the edge off of hunger in any dimension."

© Marty Martindale, 2004, Largo FL









Rating:
Summary: Good Range
Review: I've been looking for a good book of finger food for awhile and was happy to find this one. Usually, the recipes for finger food are too exotic or time comsuming, this book has a few of those but there are plenty that are not too complex. Finger Food also has a range of ethnic styles, such as Mexican, Asian & American flavored foods.

Rating:
Summary: Gorgeous!
Review: It's very simple: I can't resist finger food, nibbles and the like. When I am confronted with a huge plate of something I feel overwhelmed, so I definitely prefer small bites.
This book has got what I need: 200 recipes for gorgeous nibbles and small bites that will make you drool as you flip through the pages.

The book has a strange "chunky" format, it looks a bit like a brick and it sticks to the essential, so there is no introduction, no glossary, no introductory chit chat about the recipes, BUT there is a gorgeous picture facing each recipe and the more exotic ingredients are explained in notes. You open the book and you find the table of contents (nibbles, cold, hot, sweet and the index) and then, straight away, the first recipe.

Some of the recipes are well known like the ones for hummous, tapenade, aioli, guacamole and some others, but I found a number of interesting original ones and new twists on something familiar. I'm really happy I found the recipe for Bitterballen (a Dutch appetizer), which I had been looking for for a while. I haven't tried it yet, but it seems similar to the one I tasted. What I have tried is the Hot Crab and Lemon Dip, and we all loved it! Sinfully rich with crab, shallots and cheese melting together, mmmm...
And the Herbed Lavash, easy and so tasty that you can't stop eating it; and the Herb Pikelets with Pear and Blue Cheese Topping, small herbed pancakes that contrast beautifully with the creaminess of the blue cheese topping and the crunchy sweetness of the pears. And the cute mini frittatas baked in muffin tins: they have a very professional look and taste divine.

There is something to suit every occasion, from the posh "oysters with lemon herb dressing" and "mushroom paté on Melba toasts", to the homey "Mexican bites" and "small salmon-lemon cakes", from the exotic "sesame and wasabi-crusted tuna cubes" and "Thai beef salad rice paper rolls", to the vegetarian "vegetable shapes with crème fraîche and fried leek" (really stylish) and "lentil patties with cumin skordalia".
I haven't tried them yet, but they sit high on my list of plates to try.

The recipes are well laid out: one recipe per page, ingredients on one side and clear, step-by-step instruction on the other, on the opposite page there is a picture of what you are supposed to get. They range in complexity from very simple to fairly time consuming, but it is easy to choose.

In short, this is a simple, down-to-earth guide to wonderful food, both for special occasions and for everyday treats. Yum!