Appetizers Are A Great Way To Get A Party Going

Little appetizers have a big role to play when it comes to successful entertaining. The right appetizers often can set the tone for a truly memorable cocktail or dinner party. Unfortunately, some timid cooks have been content to stick with chilled shrimp or cocktail wieners, but now's the time to learn how to make some classic appetizers for real zest and zing at the next party.

Begin by considering the kind of theme the party has: Italian, Asian, Southwestern? Then start searching cookbooks and online references for appetizers that will express these different cuisines. See more of vegetarian appetizers for parties.

Some Asian foods have become classic appetizers that bridge any kind of theme. One of these is the delectable Crab Rangoon; a wonton filled with creamed crabmeat and then fried. Now granted, the full process for making Crab Rangoon can be daunting for a first-time appetizer chef. Making the filling by mixing crabmeat with cream cheese and then adding minced onions and garlic along with soy sauce is the easy part.

Crab Rangoon- A Classic Appetizer
The real trick to Crab Rangoon, however, is learning how to wrap up the wonton, a Chinese style dough wrapper that resembles the phyllo dough used to make Greek dishes such as baklava and spinach pie. Wonton usually comes in diamond shapes that are folded in half to create triangles, like a mini turnover. To create one Crab Rangoon, you need to put a heaping tablespoon of the creamed crab into the middle and spread it out. Then you have to moisten the edges of the wonton with water using a fingertip, fold it together and seal the edges, remoistening if necessary. These little triangles should be kept in a damp paper towel until it's time to deep-fry them. The result is mouth-watering deliciousness!

For Something Simpler...
For something a little simpler, you may want to try the Italian appetizer known as Bruschetta. This favorite is made by chopping together tomatoes and basil and then combining them with olive oil, garlic, salt and pepper in a small bowl. This mixture should stand for about 30 minutes. It is now ready to top a loaf of toasted French bread that has browned on both sides for extra crunch. Bruschetta is served warm, sometimes with Parmesan cheese added, for a delectable combination.

Of course, you can always resort to sliced vegetables known as crudites with salad dressings, or crackers and cheese. Every once in a while, though, you really ought to try something familiar yet a little more challenging, such as sweet and sour meatballs.

For this version, the meatballs are made as usual by mixing hamburger with milk, salt, egg, breadcrumbs, onions and Worcestershire sauce. After the meatballs are browned and drained of fat, the cook prepares a sauce of brown sugar, cornstarch, pineapple, vinegar and soy sauce. When this mixture boils in a skillet, the meatballs are returned along with chopped green peppers and simmered until the peppers are tender. The combination of sweet and sour flavors in these appetizers will thrill guests.