World Best Finger Food Recipes

Sunday, March 1, 2015

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

1 melt the chocolate in a bowl over simmering water.
2 stir in the peppermint candies and coconut.
3 spread the mixture over wax paper or parchment to make a rectangle about 10 x 8 inches.
4 after it has set, cut with a sharp knife into sticks about 1/4 x 4 inches.
5 store in an airtight container.

Total Time: 1 hr Cook Time: 1 hr

1 hard-boil, cool and peel eggs.
2 cut eggs in half lengthwise, and remove yolks to a small separate bowl. mash well with fork.
3 add mayonnaise, stone-ground mustard, curry powder, parsley, pepper and relish. blend until smooth.
4 scoop into egg halves. garnish with parika if desired.
5 refridgerate until ready to serve.

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

1 simmer the splenda and water, stirring only once, for 5 minutes. while that is simmering start whipping the egg yolks in a stand mixer. once the sugar has simmered for 5 minutes and has started to thicken slowly pour it into the egg yolks while still whipping.
2 whip until room temperature and tripled in volume.
3 add the mascarpone cheese and 2 tbls chocolate syrup. whip until thick and creamy.(the mixture will seem to break at first, but continue to whip and it will come together.).
4 fold in the cool whip and place in the refrigerator.
5 simmer the coffee and the 1/4 cup chocolate syrup until combined. add the rum and coffee liquor, simmer for 2 minutes. let cool for about 5 minutes in the refrigerator.
6 rough chop the cherries.
7 take the mascarpone mixture and coffee mixture out of the refrigerator. dip the lady fingers into the coffee mixture (allow the coffee to just soak through the cookie, not too dry, not too soggy) and place in a single layer on the bottom of an 8x8 square baking dish. top with half the chopped cherries then spread half the mascarpone mixture over the top. continue with one more layer of the soaked cookies, cherries and cream.
8 cover with plastic wrap and refrigerate for at least 2 hours.

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

1 peel plantains completely.
2 slice plantains into 1/2 inch rounds.
3 heat oil in sauce pan until almost boiling.
4 carefully place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes.
5 carefully remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper.
6 plantain pieces should be on only half of the parchment paper. fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds.
7 the rounds should now be smushed-looking, yet still intact.
8 *this can also be done using a metal tortilla press, if available. what i use is like a tortilla press, but is specifically designed for patacones, and i bought it at a supermarket in costa rica.
9 with slotted spoon, replace pieces of plantain in the oil until golden brown.
10 remove pieces with slotted spoon and place on paper towel. pieces should be slightly crispy.
11 repeat with another handful of rounds, until all have been cooked.
12 sprinkle with salt, to taste.
13 dip in warm refried beans, or also good with ceviche.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste)
1 1/2 cups vinegar
1/4 cup salt
1 1/2 cups water
5 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon dry mustard
1 (16 ounce) jar plain mustard

1 wash peppers and place in blender with vinegar.
2 blend until peppers are ground fine.
3 in a saucepan, combine pepper/vinegar combination with salt and water.
4 cook until peppers are tender.
5 strain through cheesecloth and return liquid to large boiler.
6 in a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
7 stir well, making a paste.
8 add to boiler and cook over low heat until everything is blended well.
9 slowly bring up to a boil, stirring constantly.
10 it will stick if it is not stirred constantly.
11 it will thicken as soon as it gets to a boil.
12 turn off and dip into prepared jars.
13 be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
14 i use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
15 many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
16 turn upright after 5 minutes and allow to cool completely before moving.

Total Time: 13 hrs Preparation Time: 1 hr Cook Time: 12 hrs

1 split and scrape vanilla bean: on cutting board, slit the bean lengthwise. scrape down the length of the bean to scoop out all the seeds. place the seeds in a little mound on the cutting board. add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
2 place vanilla bean and seeds, sugar, and milk in a saucepan. stir occasionally until the mixture just starts to come to a boil. cover; remove from heat and let stand 30 minutes.
3 remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. discard pod.
4 cool overnight. add to ice cream freezer and freeze according to manufacturer's directions.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 heat the oil in a large frying pan.
2 fry the onion and half the chili for 5 mins until softened.
3 tip in the spices, fry for 1 more min then add the cherry tomatoes, potatoes and cilantro stalks to the pan.
4 season the eggs well, pour over the top of the vegetables and leave to cook gently for 8-10 mins until almost set.
5 heat the broiler and flash the tortilla underneath for 1-2 minutes until the top has set.
6 scatter over the cilantro leaves and remaining chili. slice into wedges and serve with a salad.