Abracadabra! Entrées Become Appetizers!

My favorite party menu plan lately is converting my best salad and entrée recipes to finger foods. One of my favorite movie scenes was in Mermaids, starring Cher, who served every meal at home in a platter, often with toothpicks, because “anything more represents too much of a commitment.” Skip the commitment of setting, then washing forks, knives and spoons for a party!

Create “heavy hors d’oeuvres,” which eat more like a meal!

Everybody seems to love my Chicken Marsala with Sage. I make the recipe, cut the chicken into bite-sized cubes, and spear two of them together on a pick. Then, I cover the bottom of the platter with the Marsala sauce and place the picks with chicken on top of the sauce. It makes for a perfect party-sized bit of pure deliciousness!

Chicken Marsala with Sage Appetizer
Chicken Marsala with Sage – bite-sized, right-sized appetizer !

 

 

 

 

 

 

I think Crab Salad says “party” with way more conviction than garden salad! So, how to make Crab Salad finger food? Lose the bed of avocados and stuff it into cherry tomatoes! A tip for not having the tomatoes roll around on your platter is to invert them – stem end on the bottom of the plate will steady the tomato. Then, cut off the top of each tomato and scoop out the seeds and membranes, (tip: a serrated grapefruit spoon works great for this), and let the tomatoes drain, cut-side down, on a paper towel for a few minutes. Stuff each tomato with Crab Salad and you have an easy, delicious, fork-free salad offering for your buffet.

Crab Salad Stuffed Tomatoes
Easy Salad Finger Food!

 

 

 

 

 

 

Recipes at AccommodatingTable.com.