An afternoon party needs afternoon snacks. Next to sweet treats, have a selection of savory finger-food that kids can enjoy and have grown-ups coming back to the food table for more. Cook up the recipes below to make sure no guest goes home hungry. They may even ask for take-homes!
1. Mashed Potato Balls with Cheesy Centers
Crunchy, creamy and cheese-filled balls? Count us in! With a bowl full of gravy on the side, these make the perfect party finger-food especially for the kids. Watch as they disappear from your party trays in a matter of minutes. Makes 20 to 25 balls
500 grams potatoes 6 tablespoons butter 4 tablespoons all-purpose cream salt and pepper to taste 1/4 cup green onions, minced 1 egg yolk 20 to 25 (1-inch) cubes of cheddar or quick-melt cheese 1 cup japanese breadcrumbs
Gravy 1/4 cup butter 1/4 cup flour pinch of dried thyme 3 cups chicken stock or beef stock 1 bay leaf
How cool would it be to tell kids we're serving you pizza ice cream! You either get eww or we want (to see), but kids will love the mysterious combination. The recipe uses beef and mushrooms, but feel free to tweak with your own favorite toppings. Bacon perhaps?
Makes 8 cones
4 store-bought tortillas, (6-inch) 1 large egg, mixed with 1 tablespoon water to make egg wash 1 tablespoon grated parmesan cheese 1 tablespoon olive oil 1 tablespoon chopped onions 1/2 tablespoon chopped garlic 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 bay leaf 1/2 tablespoon tomato paste 1/2 kilo ground beef salt and pepper, to taste 1 cup store-bought pizza sauce 1/8 cup grated quickmelt cheese 5 whole button mushrooms, thinly sliced and sautéed
Recipe instructions are at Yummy.ph. 3. Tonkatsu Sandwich
If you’re looking for something more filling, add sandwiches to the food table. Go Japanese-inspired while still being kid-friendly with crunchy pork katsu sandwiches. The Japanese mayo in the recipe can be replaced with barbecue sauce, if you prefer. Remove the crusts and cut up the sandwiches into bite-sized cubes for party-ready finger-food.
Makes 4 sandwiches
4 120-gram fillets pork tenderloin, pounded until 1/8-inch thick salt and pepper, to taste 1 1/2 cups japanese breadcrumbs or panko vegetable oil, to fry japanese mayonnaise, to serve 8 slices white bread, crusts removed
Popular in Eastern Europe, pierogi are bite-sized, deep-fried, semi-circular dumplings. They can also be sweet-stuffed with berries and nuts. These dumplings, however, are stuffed with the good stuff -- bacon -- mashed potatoes, and mushrooms.
Makes 40 to 50 dumplings
4 large eggs 1/2 cup unsalted butter, melted and cooled 1/2 cup sour cream 1 teaspoon salt 5 cups all-purpose flour, sifted, plus extra for dusting 2 tablespoons unsalted butter 1 large stalk leek, green part only, sliced 1/2 cup button mushrooms, minced 1/2 cup bacon, minced salt and pepper, to taste 1 cup all-purpose cream 1 kilo potatoes, peeled, cubed, boiled, and mashed 1 egg, beaten with 2 tablespoons water to make an egg wash vegetable oil, for frying
Take adobo to a whole new level by turning it into Mexican-inspired quesadillas, complete with sour cream and salsa on the side. You can even make the adobo way ahead (we actually love reheated adobo!) so all you have to do is prep the ingredients, assemble the quesadillas and heat the tortilla.
Makes 6 tortillas
1 medium onion, chopped 2 medium tomatoes, chopped afew sprigs of fresh cilantro, (optional) salt and pepper, to taste 1 (250-mL) pack all-purpose cream juice of 2 pieces calamansi 6 flour tortillas 1 cup cheddar cheese, grated 1 cup leftover adobo, shredded
Breaded fried mozzarella sticks are box-office hits! Stringy and gooey, kids will love biting into these crunchy snacks. This recipe comes with a choice of two sauces as well. Skip the hot sauce for a kid-friendly treat.
Makes 12 sticks
12 slices mozzarella cheese, cut into 1-inch thick and 4-inch long strips 1 1/2 cups japanese breadcrumbs 3 eggs, beaten 1 1/2 cup all-purpose flour
Dip #1 6 tablespoons japanese mayonnaise 1 tablespoon deli mustard 2 tablespoons honey 1 teaspoon hot sauce 1/2 teaspoon garlic paste 1 teaspoon fresh basil, chopped salt and pepper, to taste
Dip #2 6 tablespoons japanese mayonnaise 1 tablespoon cilantro leaves and stems, chopped 1 1/2 teaspoons lemon juice 1 teaspoon lemon zest salt and pepper, to taste
Make this Pinoy favorite streetfood party-approved by whipping it up yourself. This recipe even comes with the special fish ball sweet sauce we love. You can leave sticks on the side and let the guests skewer a serving themselves (just like we’re used to!) or leave out forks for younger kiddos.
Makes 10 balls
500 grams fish fillet, (any fish may be used; we used tilapia for this recipe) 1-inch piece ginger, peeled 4 cups potatoes, diced 1 cup carrots, diced 1 whole garlic, minced 1 egg, beaten 1 1/2 cups cornstarch 1/2 cup cassava flour salt and pepper, to taste 8 cups fish stock oil, for deep-frying
Sauce 1 cup vinegar 1 cup sprite or 7up 1 cup brown sugar 3 tablespoons soy sauce 2 tablespoons cornstarch, dissolved in 3 tablespoons water chili flakes or chopped fresh bird's eye chili, optional