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Looking for Food52 appetizers, similar to these Blue Cheese Fig Savouries, which have dough that can be frozen well in advance. . .

then easily baked/prepped on the day of the event. Here's the link to the Savouries (which are our go-to crowd pleasing pre-big-party-meal nibbles): http://food52.com/recipes.... Just looking for other ideas. Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 3 years ago
5 answers 1559 views
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amysarah is a trusted home cook.

added over 3 years ago

Sort of related, in terms of fruity/savory, make ahead nibbles - I've used puff pastry (store bought - you could probably use phyllo too) to make mini turnovers, filled with chutney (any kind, but classic Major Grey's works well,) grated sharp cheddar and a little chopped scallions. On the day, you just let them defrost a bit on a parchment lined baking sheet, give them a quick egg wash and pop in the oven. Very tasty and easy!

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Pegeen is a trusted home cook.

added over 3 years ago

Jennifer Perillo's French Onion Tart. Perhaps cut into squares for appetizer-size bites. Delicious cheese crust. http://food52.com/recipes...

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Sam is a trusted home cook.

added over 3 years ago

Someone where reminded me of this recipe: Pickled shrimp.

While not dough like and frozen. You can certainly use frozen shrimp and make up the liquid portion a couple of days in advance. Then Boil the peeled shrimp. (or use steamed shrimp, peeled from the supermarket) the night before. Pack it into a apothecary jar and put the liquids and aromatics over it.....and this must be done the night before.


You could up the savory of the shrimp by using a bit of Zatarains liquid shrimp boil in the water. The liquid is a bit more smoker and hotter, the spice bag is another option.

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Barbara is a trusted source on General Cooking.

added over 3 years ago

These can be made ahead and frozen. In fact, I often roll the dough into a log and slice it into little rounds right out of the freezer: http://food52.com/recipes...

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added over 3 years ago

I made these anchovy puffs for Thanksgiving last year and they were great. They froze well and could be popped in the oven directly from the freezer. http://food52.com/recipes...
Dorie Greenspan's cheeze-it like crackers are also really wonderful (and crazy easy/fast) to make. I make a lot at a time, roll the dough into tubes, wrap the tubes and pop them in the freezer. The day before I want to cook some, I'll transfer a tube from the freezer to the fridge. The recipe is in Dorie's Around My French Table cookbook, but you can also find it online. Happy cooking!