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Posts tagged ‘finger food recipes’

Super Bowl-ful!

T-minus-2-days until the NY Giants face the New England Patriots in the 2012 Super Bowl. As everyone knows, we’re not only interested in the game – we’re in it for the grub! For the last few days we covered snacks, beer and sandwiches but what about main dishes? Here are some suggestions for festive (and filling) fare for your Super Bowl gathering!

Anasazi Cowboy Chili with Buffalo

This SPICY chili not only pairs well with your favorite brewski, it’s got beer in the recipe!

Spice-Infused Duck Tacos

Try these aromatic tacos made with grilled duck breast that’s been simmered in cumin and coriander then piled into homemade tortillas with fresh pico de gallo. Even the kids will eat them!

Cassoulet D’Artagnan

We cannot talk feeding a crowd without mentioning CASSOULET! Easier than you think and tastes even better when made the day before. So you can get out of the kitchen and in front of the flat screen!

Berkshire Pork Ribs Costillas Pibil

These ultra-flavorful ribs have both dry and wet spice rubs and a citrus kick.

Sweet-and-Sticky Baby Back Ribs

Cane syrup, a sticky sweet syrup made from sugar cane, gives this barbecue sauce backbone, along with honey, molasses and cider vinegar. Perfection!

White Rabbit Lasagna

Rabbit ragout is the foundation of this lasagna, which contains layers of mushroom-studded the ragout and creamy bechamel.

Coffee-Rubbed Pork Chops

Bitter coffee, paprika and salt help create a charred crust for meaty, bone-in pork chops.

Luella’s Brunswick Stew

This hearty stew is smoky and satisfying, perfect for the Super Bowl.

Venison Pie

Game for the game! This rustic venison pot pie will please a roomful of hungry carnivores.

Super Bowl Snacks D’Artagnan Style!

When the titans of football clash in the final game of the season, our passions tend to run high.  But there are some of us are more concerned with what we’ll eat during the game. (You know who you are!)  For these hardcore food fans, we have some inspiration to class up the party without wandering too far afield from the usual fare.

From truffles and Tarbais beans to mushrooms and merguez, we have found ways to infuse the classics with French accents and D’Artagnan flavors.  So get your game on and forget you ever heard of hummus and salsa.

Wild Mushroom Bacon Dip

Our Organic Chef’s Mix Mushrooms and Hickory Smoked Bacon are folded into a creamy base for a hearty, satisfying dip. Serve with lard-cooked kettle-style potato chips.

Truffled White Bean Dip

This super creamy bean dip has an earthy edge thanks to canned Summer Truffle Peelings and a smidge of Black Truffle Oil. Delicious with pita, flatbreads and crudités.

 

Basque Brochettes

These flavorful skewers highlight quintessential Basque flavors – shrimp, piment d’espelette and jambon de bayonne. Best of all, they’re party perfect in just 15 minutes.

 

Ultimate Truffle Popcorn

We think popcorn is best when popped the old fashioned way – in a big pot on the stove. We used duck fat (perfection!) then added Black Truffle Butter, Truffle Oil and the finest shreds of Parmigiano-Reggiano.

 

Lamb Merguez Sausage with Harissa Sauce

These spicy links can be charred on the grill or seared in a cast iron pan. The harissa sauce is traditional, as is mustard or aioli. Serve with your favorite full-bodied beer.

 

Game Stuffed Mushrooms

Any of our sausages will work in this super easy hors d’oeuvre. Make a lot, they go fast!

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We have some Super Bowl main dish ideas brewing… Come back tomorrow for the full rundown! And if you’ve got a great game day menu planned, give us a shout on Twitter or Facebook. We’d love to hear what you’re cooking!

Our New Year’s Eve Party Tips

At a good New Year’s Eve Party, the star is the champagne. When planning the menu for your party, consider flavors that pair will with bubbly. So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature; not having to keep foods hot or cold is one less thing to worry about. Serving finger food is a win-win! It means fewer dishes at the end of the party, and it also keeps guests’ hands free, allowing them more freedom to mingle and munch their way through the evening.

For an elegant affair with your foodie friends, try the following ideas:


Getting the Party Started

To get the party going with a little fun and whimsy, serve popcorn drizzled with melted truffle butter and sprinkled with a fine grating of good parmesan.
Also, ease your guests into the party with an inviting charcuterie platter. Include a variety of offerings such as peppery Dry-Cured Saucisson Sec or Wild Boar Saucisson Sec and Jambon de Bayonne (French Prosciutto). Pâté is always welcome on a charcuterie platter. If you can’t decide which one to serve, try The French Pâté Collection, which allows you to sample three different kinds. Include water crackers or thin bread sticks with your charcuterie platter.

Leading Up to the Countdown
Serve an understated beef carpaccio. (Freeze a beef tenderloin until firm. Slice as thinly as possible. You might even gently flatten the slices with a meat mallet to ensure ultimate thinness. Arrange the slices of meat beautifully on a plate. Drizzle with extra-virgin olive oil and sprinkle with big grains of salt and black pepper.)

For a spin on a classic party appetizer, try Duck and Scallop Rumaki.

Make D’Artagnan’s Mousse of Foie Gras with Candied Hazelnuts, and the foie gras and hazelnuts will both sing in harmony with champagne.

For a savory bite, serve canapés with mushrooms – tiny toasts topped with creamy goat cheese and wild mushrooms sautéed with garlic, shallots, and a splash of sherry or Madeira.

Just after Midnight
After the clock strikes midnight and your guests have celebrated with a toast and a New Year’s kiss, continue the party by bringing out a platter of French Kisses, prunes marinated in French Brandy and stuffed with foie gras mousse.

Late into the Night
For a sweet ending to the party, you can’t get much easier than strawberries with mascarpone and chocolate. (Slice strawberries in half, leaving the tops on for garnish. Pipe a little mascarpone cheese on the cut side of each berry and top with shaved chocolate.)

Quick Tip

With your perfect over-the-top menu all set, you might not know how to respond if a guest asks what they can bring to the party. Remember that you can never have too much champagne. Also, a lovely wedge of soft, rind-ripened cheese will complement the charcuterie platter perfectly.