With New Year’s eve a mere few sleeps away, if you’re having a party or attending one where the host has asked you to bring something (what about a cute boy with a big smile and tight buns????) to nibble on (of course, why would I bring one that I couldn’t eat???) you might like a few ideas on something you could whip up in a jiffy.

During my stint on BiteSize Cooking TV, I did a 12 part series on finger food and hors d’oeuvres. In keeping with my bite size theme of building on the basics, I began with looking at the bases of hors d’oeuvres then covered some of the toppings and fillings and eventually moved into stand alones like dips, pates etc. So what I’ve created is finger food building blogs. All you need to do is use your imagination to create some very yummy morsels, ones that will have your guests thinking you’ve spent hours in the kitchen preparing.

Begin by checking out how to make some of the bases first, there are videos for you to watch to see how they’re done, then you can look at the recipes/instructions to prefect them.

  • Hors d’Oeuvre Bases – Bread
  • Hors d’Oeuvre Bases – Cooked

Bread Based Hors d’Oeuvre Bases

Cooked Hors d’Oeuvre Bases

And there are also quite a few fresh fruit and vegetable bases you can use, such as…

There is also many dips, pastes and cream cheese fillings you can use in conjunction with the above, plus various morsels that are great all on their own. Click on the image on the home pages “Finger Food & Hors d’Oeuvre Recipes for New Years Eve as well for all those recipes.

But for those who are culinary creatively challenged, here’s a few combination ideas…

  • Chèvre Grapes – spoon dollops of goats chèvre into grape cups that have been dipped in crushed pistachio nuts. Serve chilled.
  • Salad Cups – serve teaspoonfuls of your favourite salads (Blue Cheese, Pear and Walnut Salad; Apple Thai Salad; Green Papaya Salad; Thai Beef Salad; Thai Style Pear and Chicken Salad; Thai Banana and Green Chilli Salad; Papaya Salad with Pan Fried Haloumi; Bean Salad (Basic); Salad Nicoise; Couscous, Red Grape and Feta Salad; Orange, Chicken and Pecan Salad or Caesar Salad)
  • Sautéed Sliced Scallops and Pea Puree on Crostini
  • Eggplant Crisps topped with Oven Roasted Tomatoes (cherry or grape tomatoes), fresh mozzarella and fresh oregano.
  • Rice Cakes topped with Onion Jam and a slice of your favourite cheddar cheese.
  • Cucumber Cups filled with Marinated Fish or Ceviche.
  • Mushroom Cups filled with sautéed porcini mushrooms and a slice of camembert.
  • Croustades filled with Cassoulet
  • Witlof Leaves with goat’s cheese quenelles, ginger scented pecans and a slice of fresh fig.
  • Mini quiche’s made with Pastry Tartlets and your favourite flavoured Quiche or Frittata Mixture
  • Grape Cups with Coleslaw
  • Rare roast beef slices with Béarnaise Sauce on Bruschetta
  • Croustades filled with your favourite flavoured Mornay Sauce

So there’s just a few ideas. Many of the bases can be made in advance and either frozen (not necessary since NYE is only 2 sleeps away), but the fillings and bases can be made and just assembled on the night and heated if need be.

Another of my most favourite hors d’oeuvres to take to a party Kaffir Chicken. It can be served many ways and if you have any left over, try mixing in a little thickened cream and heating it, then tossing it through pasta, delicious. Try it served in witlof leaves, betel leaves or in Asian soup spoons.