"finger foods" news and stories

Some Web sites just appeal to you, and it's not because of the buzz, the pictures or one little thing specifically -- it's the whole package. This is why I fell for Sugarlaws. For the first time, I not only loved the site and recipes I saw (like so many other excellent blogs out there), but I found myself putting aside all my other plans and looking through the entire site, page by page.

And now Katy, who runs Sugarlaws, has put up a recipe that not only looks good, it's structurally and texturally smart -- Sage and Caramelized Onion Risotto Cups. These little finger foods meld flavors and textures in what looks to be the perfect package -- the flaky texture of puff pastry with the rich flavor of onion, the creaminess of risotto, and the crispy bite of fried sage.

I know this is something I have to start paying more attention to in my cooking. Melding flavors is one thing, but it's a whole other level of taste and experience to think out textures. Now I just need to have a party so that I have an excuse to make these!

I don't know why, but I'm a visual appetizer-aholic. Show me a picture of a tasty-looking meal and I'll salivate, but show me an amazing appetizer or finger food and I'm a goner. I'm not sure why. It's not like I subsist on finger foods. In fact, I rarely eat them. Maybe it's just the allure of entertaining -- of not only tantalizing your guest's taste buds, but also opening them up to new food possibilities. Or maybe it's just how delicious food looks in tiny, bite-sized packages.

You can be sure that the above will be entering my party foods recipe list. Jaden at Steamy Kitchen just posted the above Cannellini Spread, from Chef Kurtis Jantz of Trump International Beach Resort in Miami. It looks super easy, which makes it all the more desirable for entertaining. The recipe just involves simmering some garlic, cannellini beans, and tomatoes, throwing in some parsley, salt, and pepper, and pureeing before lathering it on the bread/cracker of your choice.

Added bonus: It's animal-free, so you won't have to worry about catering your menu to the meat mongers and the lettuce lovers.

The fork, once known as a split spoon, is a vital eating utensil for just about everyone these days. The implement originated sometime during the early Middle Ages, caught on in Italy in the 11th century and gradually spread across Europe, heading first to France and then to Spain, over the next few centuries.

When they first came into use, it was considered very rude to eat from them and spoons, knives and fingers were the implements of choice for most diners. These days, there are few foods that cannot be eaten with the aid of a fork and it would be considered quite rude to resort to using fingers in most dining situations. Culinary etiquette experts offer a few pearls of wisdom on what foods are appropriate to eat with your hands (just in case one of these experts happens to show up the next time you're having a meal out).The foods you can eat by hand are:

• Bread: break slices of bread, rolls and muffins in half or into small pieces by hand before buttering.
• Bacon: the crispy American style can be picked up and eaten. The more ham-like Canadian bacon should be cut.
• Finger foods/meals: Follow the cue of your host. If finger meals are offered on a platter, place them on your plate before putting them into your mouth. Make sure a napkin is nearby.
• Foods that are meant to be eaten by hand include: corn on the cob, ribs, lobster, clams and oysters, chicken wings, sandwiches, certain fruits, olives, celery, dry cakes and cookies.

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