Always be prepared for unannounced company with these easy recipes for delectable finger foods. They’ll think you were slaving in the kitchen for hours.
Recipe: Buffalo chicken wontons (on this page) Recipe: Crab risotto balls (on this page) Recipe: Herbed cheese log with pistachios (on this page)Buffalo chicken wontons
Sprinkle chicken evenly with salt and pepper.
In a large skillet, melt butter over medium-high heat. Add chicken and garlic, and cook, stirring occasionally, until chicken is browned and cooked through. Remove from heat. Stir in buffalo wing sauce. Cool completely and stir in cheeses.
Spoon about 1 teaspoon chicken mixture into center of each wonton wrapper. Moisten edges of wonton with water. Bring corners together, pressing to seal.
In a large Dutch oven, pour oil to a depth of 3 inches; heat over medium heat to 365 degrees. Fry wontons in batches for 2 minutes on each side or until golden brown. Drain on paper towels. Serve with blue cheese dipping sauce.
To freeze ahead, cool wontons completely and place in resealable plastic bags. Freeze up to 1 month.
Remove from freezer, and let stand at room temperature for 30 minutes. Place on rimmed baking sheets, and bake at 350 degrees for 12 to 18 minutes or until heated through and wontons are crispy.
Blue cheese dipping sauce
In a medium bowl, combine sour cream, whipping cream, blue cheese, parsley and pepper. Cover and chill for up to 2 days.
Makes 80 wontons
In a large saucepan, melt butter over medium-high heat. Add shallot, and cook, stirring frequently, for 4 minutes or until just tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown. Add warm chicken broth, ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
Remove from heat, and stir in crabmeat, cheese, lemon zest, and pepper. Spread mixture to about ½ inch thickness on a rimmed baking sheet; cover and chill for at least 4 hours or up to 2 days.
Form mixture into 1 inch balls. Roll into bread crumbs to coat.
In a Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat to 350 degrees. Fry risotto balls in batches for 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately.
To freeze ahead, place fried risotto balls on a rimmed baking sheet; cover and freeze for up to 1 month.
Remove from freezer. Preheat oven to 350 degrees. Bake risotto balls for 15 to 20 minutes or until heated through. Serve hot or at room temperature. Garnish with grated Parmesan, if desired.
Garnish with grated Parmesan cheese
Makes 8 dozen balls
In a large bowl, beat Cheddar cheese, cream cheese, butter, garlic, basil, thyme, dill, and pepper at medium speed with a mixer until combined. Spoon mixture onto a sheet of heavy-duty plastic wrap, and form mixture into a 10" by 3" rectangle. Wrap tightly, and refrigerate for at least 2 hours or up to 2 days.
Unwrap log, and press pistachios onto sides of log to cover. Serve with crackers.
To freeze ahead, place wrapped log in freezer, and freeze up to 1 month.
Remove from freezer, and let stand at room temperature for 1 hour. Press pistachios onto sides of log as directed.
Makes about 20 servings
© 2012 MSNBC Interactive
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