Party Food and Safety

One can make simple hors d’oeuvres, but what should be chosen?  Well, some that are simple are fried, such as oysters, shrimp, or even fish.  If fish is used the pieces must be small. 

Miniature muffalettas are a great choice.  These are small sandwiches consisting of provolone cheese, genoa salami, ham, and olive salad.  They are usually heated to melt the cheese.  I believe this is a dish from New Orleans, so many readers may not have tried them.  A small, round bun is essential. 

Artichoke balls make another excellent bite size hors d’oeuvre. 

Stuffed eggs where boiled eggs are cut in half, and the yoke is removed to be used to make a tasty filling that is then used as a stuffing for the half egg whites is yet another popular idea.

Miniature meatballs in tomato sauce works well.  These are usually eaten using picks.

Of course, you must have finger sandwiches as a staple.  These can be sandwiches of whatever meat you wish, or of egg, chicken, or tuna salad.

If boiled shrimp are served you would do best to have the ones with the shells removed. 

Potato or corn chips is also widely used.  If you do this a good dip can pair well.

Cheese trays work well if you include some sort of party crackers.

Fruit and vegetable trays are important if some of the guests wish to eat healthy food, or if there are vegetarians.

The list could be quite long.  I recommend a cookbook on party foods for ideas.  Whether you actually prepare the dishes or purchase them ready to serve is unimportant, a cookbook can give you an idea if what to procure.

Hot food can be kept hot using chafing dishes.  These are pans that are covered except when someone is removing food from them.  They are kept warm from below.  Chafing dishes come in a variety of styles for different foods.

Each food in each chafing dish, or in each part of a chafing dish, requires the proper utensil for serving it.  The exception is dishes of a food that is picked using a pick, such as miniature meatballs. Option.

Warming trays are another option.  These are shown after the dessert section.

Cold food trays and bowls with ice held below the food now exist in a variety of sizes and designs.  They can be used to protect a wide variety of food requiring cold temperatures.  Proper temperature for cold food is also important.  People can be vigilant of hot food temperatures, but they sometimes neglect cold food.  Safety requires cold food also be kept at the proper temperature.

Have a food thermometer available to periodically check food temperature for any dish that has a critical need.  Do use a different thermometer, or properly clean the one you use, for each different food checked.  This avoids problems for people with allergies for certain foods.

Desserts can be served on a nice serving tray.  The one below will be a good conversation starter.  In general, desserts are kept at room temperature, but there are exceptions.  This is especially true if there is a filling that must be kept cold.  Furthermore, it may be a matter of taste.  Some desserts taste much better cold, or even hot.  A fruit filled turnover should be served hot.  For hot desserts a chafing dish might not work.  A nice electric tray can keep a dessert warm enough to be enjoyed.  For those desserts not requiring a certain temperature a simple tray is fine.

The trays shown below can be used for more than desserts.  Choose the style and depth for the food and event.  The problem with electric warming trays is accessibility to electricity.  The plus is the avoidance of an open flame.

Help your guests who have food allergies so they can know what is in a dish.  People can be allergic to a wide range of foods.  Shellfish, nuts, peanuts (which are not really nuts), and even strawberries are some examples.  Imagine a pastry with both strawberry and cherry fillings.  A guest has an allergy to strawberries, but that same person can do fine with cherries.  How can that person tell one filling from the other?  A simple label can solve the problem.

People tend to reach for appetizers and their fingers brush other items on the tray.  Too many hands in a dish is asking for contamination.  Use serving utensils and picks to avoid this.  Multiple assortments of serving utensils are the economical way to have enough at a reasonable price.

This article contains links to affiliate programs and Adsense advertising.  These must use cookies to allow for proper crediting. As an Amazon Associate I earn from qualifying purchases.

The introduction image is of our own Zazzle product,