Every good dinner party requires an elegant appetizer to set the tone for whats to follow. In the same vain, a good night of poker or sports viewing also benefits from some finger foods
- Poutine – Beef gravy, curds, and fired potatoes – Canadian
- Pineapple Kielbasa Bites – served on toothpicks
- Spanakopita – Greek spinach pie in phyllo crust
Bite Sized Appetizers
- Baked Biscuit Wreath – with spinach dip center
- Caprese – Tomato & mozzarella sandwich served open face
- Deviled Eggs – two classic recipes
- Deviled Eggs – Tuscany version
- Eggplant Parmesan – with marinara and Mozella – Air Fryer method
- Eggplant Parmigiana – Traditional Southern Italy method
- Gravlox on bread cubes – with a hovmastarsas spread
- Italian Meatballs – Baked with sausage and beef
- Mushrooms in a Pickle Brine – served as topping on bread or cracker
- Potato Schiacciata – Italian flattened bread
- Spinach Artichoke Flatbread – Baked crescent bread and spinach-artichoke spread
- Tomato slices – baked with parmesan, basil, and balsamic vinegar
- Tuna Patties with Dipping Sauce – lightly fried patties with a Thia flare
Dressing
- Balsamic Vinegar & Oil Dressing – with fresh basil
- Caesar Salad Dressing – with Anchovies or Capers
- Creamy Caesar Salad Dressing – with mayonnaise, cream, and anchovies
- Italian Salad Dressing – from fresh or dry herbs
- Italian Herb Salad Dressing – Classic recipe from dry herbs
- Lemon Vinaigrette – with shallots and fresh lemon juice for Nicoise Salad
Salads
- Chicken Salad – Quick and simple use of left overs
- Coleslaw – With red cabbage and celery seed
- Croutons – Impress with freshly made croutons
- Cucumber Salad – Dad’s feel as you go recipe
- Dilled Shrimp, Mango, and Cucumber Salad – Severed on a lettuce leaf
- Elote Pasta – Pasta, corn, with a spicy elote sauce, serve as side or salad
- Frisee aux Lardons – bacon and endive salad with poached egg
- Greek Salad – with freshly made dressing
- Nicoise Salad – French style tuna and Anchovy salad with Lemon Vinaigrette
- Pessto Salad – with walnuts and Orecchiette pasta
- Tuna Salad – with Albacore tuna and tomatoes
- Waldorf Salad – Lettuce & fruit salad
Spreads and Dips
- Anchovy Crostini – with fresh herbal ricotta cheese
- Hovmastarsas – Nordic spread that’s good with Gavlocs
- Hummus
- Avocado Hummus – great spread or dip
- Basic Hummus – Thick spicy spread made from chickpeas
- Pumpkin Hummus – savory dip or spread
- Baked Artichoke Spread – serve warm
- Bruschetta – Tomato, basil, and garlic served on bread/crackers
- Cervelle de Canut – French soft white cheese spread with herbs
- Mango Cheese Spread – serve chilled
- Oriental Butter – spicy butter to go with bread or crackers
- Pineapple Pecan Cheese Ball – Cream Cheese base
- Salmon spread – quick easy use for left over salmon
- Spinach dip – baked with Parmesan and Mozzarella cheese
- Spinach Artichoke Spread – bake with cream cheese, Mozzarella, and Parmesan
- Spinach Spread – with mayonnaise as the base
- Walnut Pesto – uses walnuts instead of pinion
Cocktails
- Bee’s Knees – Lavender and honey infused gin cocktail
- Boulevardier – Bourbon’s cousin to the Italian Negroni
- Cosmopolitan – Sweet cocktail with Vodka
- Lime Sour Mix – Homemade version of sour mix for cocktails
- Margarita – Classic on the rocks recipe version 1
- Mai Tai – Original Trader Vic’s recipe
- Manhattan – Classic cocktail with Rye and bitters
- Martini
- Classic Gin Martini – with dry Vermouth
- Dirty Martini – With Gin of course
- Vodka Martini – with lemon zest
- Mojito – Rum and Mint cocktail
- Negroni – The classic Italian cocktail made with gin
- French Style Hot Chocolate – non-alcohol
