How to Make-Ahead Finger Foods

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Finger foods satisfy guests at tea parties, garden get-togethers and as appetizers before a formal meal, among other pleasures. Make event day less stressful by planning for the finger foods you want to serve. Start with a list of recipes and take it from there. Shop in a timely way with a list to guide your choices. Prepare make-ahead finger foods according to your party theme. Calculate how well the foods will keep in wait for the party.

Things You'll Need

  • Airtight plastic containers
  • Aluminum containers
  • Bread
  • Softened butter
  • Wax paper
  • 1 fresh lemon
  • Produce protector
  • Sealable plastic bags
  • Ice cubes
  • Plastic wrap

Step 1

Coordinate your make-ahead finger food menu with the type of party you have planned. Take into consideration factors such as storing foods for travel and casual or formal serving options. Store finger foods for a tailgate party, for example, in convenient aluminum foil or plastic airtight containers, which can keep food like sausage wraps or potato salad bites hot or cold.

Step 2

Make finger sandwich fillings ahead of time. Prepare moist fillings, such as chicken salad, the day before your event. Make finger sandwiches with fresh vegetables like tomatoes no more than four hours before serving. Return the prepared sandwiches to the refrigerator. Cut the sandwiches and remove the crusts a couple of hours before serving.

Step 3

Save time by making finger sandwiches in quantity and by taking precautions, suggests the website Chef Menu. Lay slices of bread on the counter in pairs. Spread both slices of bread with butter to prevent the sandwiches from getting soggy. Or serve sandwiches on hearty rolls. Make your sandwiches a day ahead. Cover the sandwiches with wax paper and store in sealable plastic containers.

Step 4

Cut vegetables for vegetable trays a day in advance, recommends the website Ellen’s Kitchen. Rinse cut vegetables, such as broccoli, carrots and jicama in a bowl of water with produce protector and the juice of a lemon. Place vegetables in sealable plastic bags with a few ice cubes in each bag. Place in the vegetable bin of your refrigerator. Drain and replace the ice cubes until serving time. Drain and arrange the vegetables on trays two or three hours before the party. Cover the trays with plastic wrap and return to the refrigerator.

References

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