Swank Recipes
 

What food would YOU serve to Swanksters who drop in ??

I'd be breaking out the wooden cactus centrepiece and putting lots of cheese and cocktail onions on toothpicks all over it. (It has holes drilled into it for this purpose - I will get a picture of it for your delight.)

I would also roll prunes in bacon and grill them, and best of all, I would roll Mashed Potato in slices of ham and secure them with toothpicks.

Not forgetting the Stuffed Eggs and smoked oysters.

Groovy Finger Food Baby !

Interesting thread idea, Lash

Let's see...

Warmed brie served with orange marmalade, sliced apples, pears and various crackers
Pate on toasted baquette slices sprinkled with capers and onions for the swank factor
and my fudge

Cornbread, beans, and a big ol glass of ice tea ;)

Let's see.........

The easy cocktail party would feature:

Baked Brie in puff pastery with brown sugar and walnuts
Regular and Seeded baguettes, sliced
Fresh, mixed berries
A Variety of Grapes
Kalamata, Siclian and Spanish olives
Cornichons
A collection of cheeses on a cheese board:
Stilton
Machango
Emmenthaler
Chevre with pepercorn
Aged Gouda
Pepper Jack

Pate or Fois Gras
Vegetable Terrine

A selection of water and other crackers

Baby Carrots
Asparagus Spears Hummus

Artichoke with garlic (and a bit of butter added for stickiness;) )


After that, I start adding salads of mixed varieties and additional breads.

{Homer} Chevre... aaaarrrr {/Homer}

Where's my blank face/clueless smilie? ;)

I am feeling very redneckly unswank right about now...

OK NA - I'm coming over to YOUR place first ! :cool: ;)

...then off to sample all the others ! :)

Found another one.
 

How retro...

Crab Devil Rolls



Small dinner rolls

Devilled Ham Spread

Large Crab meat chunks marinated in French Dressing





To serve:



Remove soft part inside rolls.

Spread inside of rolls with Devilled Ham

Add Chunk of Crab, close roll.

Bake in 350F Oven for 5 minutes, and serve immediately.







Source: "The Texas Cookbook" (1965 - the year I was born) by Mary Faulk Koock. P.89

Uh, I'm pretty sure it would be catered- by a very swanky caterer, of course!

I can do basic holiday-type stuff, but I leave the gourmet to the professionals.