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Doesn't it seem like there's a lot to celebrate in the month of May. The flowers, the birds, the laughter of children in the playground. Then there are the life-changing events like weddings and graduations. Incidentally, I've already received invitations to both a wedding shower and a graduation tea.
That got me thinking about what I like to eat at these types of events. Mingle-friendly and versatile, it's finger foods all the way!
Picture it, an assortment of fancy little sandwiches, like the ones below, served from tiered trays, a variety of dips and boards of veggies, fresh fruits, cheeses and crackers. Add to that a selection of gourmet cupcakes or cookies and a bowl of punch or a fruity sangria and you've got a party. And if you're hosting the event you'll love that most of the prep can be done ahead.
Chicken Salad
Croissants
1/2 cup mayonnaise
1/2 cup sour cream
1 T. chopped fresh tarragon or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups chopped cooked chicken (for ease use a rotisserie chicken)
1/2 cup seedless red or green grapes, halved
1/3 cup pecans, toasted and coarsely chopped
Mini croissants
Red or green lettuce leaves
Directions: Toast pecans in a dry skillet over medium-low heat stirring often until lightly browned and fragrant. Set aside to cool.
In large bowl stir together mayonnaise, sour cream, tarragon, salt and pepper. Add chicken, grape halves and pecans, tossing to coat. Cover and chill at least 30 minutes or till ready to assemble and serve.
Make a horizontal slit in each croissant. Fill each with a lettuce leaf and chicken salad. Secure with wooden picks. Makes about 20 mini croissants.
Mini Corn Muffins with Smoked Turkey
Muffins:
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 T. baking powder
1 tsp. salt
1 1/2 cups milk
3/4 cup melted butter, cooled
2 eggs, slightly beaten
Filling:
1/2 pound thinly sliced smoked turkey breast
1/2 cup cranberry relish or grape jelly
Directions: For muffins, combine cornmeal, flour, sugar, baking powder and salt in large bowl. In a medium bowl mix the milk, butter and eggs. Stir the milk mixture into the dry ingredients just until moistened.
Spoon the batter into greased mini muffin pans. Bake in preheated 400-degree F. oven 14 to 16 minutes or till golden brown. Cool on wire racks 5 minutes. Remove from pans and let cool completely.
Slice muffins horizontally and spread with a dollop of relish or jelly. Put a small amount of turkey on each muffin. Makes 36.
Ham Salad
1/2-pound cooked ham cubes
3 hard-boiled eggs, slightly chopped
1 to 2 T. sweet pickle relish
1 T. chopped pimiento
1 cup diced celery
Mayonnaise (I use a combination of mayo and Miracle Whip for extra zip)
Salt and pepper
Directions: Place ham, eggs, relish, pimiento and celery in food processor and pulse until desired consistency. Remove lid and add a heaping spoonful of mayonnaise and pulse a few times to combine. Remove to a bowl and taste. If too stiff stir in more mayonnaise. Stir in salt and pepper, if needed. Sandwich between good white bread, crusts removed. Cut each sandwich into 4 triangles. Tip: Also delicious served as a spread for crackers.