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Parties That Cook 2010 Winter Cooking Party Menu Collection | Sumptuous Small Plates
Celebrate with a spectacular parade of small plate dishes from around the world.
Savor tastes from Italy, Spain, France, Morocco, India, Thailand and China – a fusion of flavors. You’ll pick up the latest cooking techniques, experiment with exotic ingredients, and satisfy your palate with unforgettable tastes enhanced by the finest seasonal ingredients.
We are glad to provide for special dietary needs – please let us know.
Savory
Lamb Skewers with Basil-Mint Pesto
Curry-Dusted Salmon Skewers with Yogurt Dipping Sauce
Wild Mushroom Crostini with Teleme and Thyme*
Vegetable Samosas with Mint-Jalapeno Chutney**
Salt-Roasted Prawns with Basil Aioli
Tartines of Blue Cheese and Shallot and Dried Cherry Confit*
Smashed Cannellini Bean Crostini with Feta Salsa Verde**
Albondigas: Little Meatballs in Almond, Garlic, and Parsley Sauce
Brioche Tartines topped with Dungeness Crab and Shrimp Salad
Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic-Honey Glaze*
Potato Croquetas with Serrano Ham and Manchego Cheese*
Crab Quesadillas with Cotija Cheese and Roasted Tomatillo Salsa
Mini Chalupas filled with Chorizo and Avocado*
Caramelized Onion, Medjool Date and Melted Brie Crostini*
Peanut and Coconut Wontons with Sweet and Spicy Soy Dipping Sauce**
Mini Sloppy Joes with Melted Monterey Jack
Chicken Skewers with Spicy Peanut Sauce
Ahi Tuna Tartar in Toasted Won Ton Cups
Coconut Tempura Shrimp with Banana, Lime, Cilantro Chutney
Blue Cheese and Pecan Puff Pastry Spirals*
Sweet Potato Galettes with Bacon and Sour Cream*
Sweet
Chocolate Dulce De Leche Shortbread Bars
White Chocolate Macadamia Nut Sugar Cookies
Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting
For groups up to 25 guests, select 5 Appetizers from above Menu
For groups of 26+ guests, select 6 Appetizers from above Menu
*This recipe is or can be made to accommodate a vegetarian
** This recipe can be made to accommodate a vegan
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