Christmas finger desserts?

Question:

Can you please tell me some nice finger food desserts for a Christmas party that I'm going to tomorrow?? :D Thanks a million!

Answer:

Christmas Finger Food .What simpler way to celebrate the festive season with friends and family than with a delicious variety of small dishes and tapas? Many of these canapés can be prepared in advance and served as meal on their own or to keep the crowd at bay while the rest of the meal is prepared.

Stuffed Zucchini Flowers
Ingredients

12 zucchini Flowers

Stuffing

500 grams ricotta
½ cup grated parmesan cheese
2 eggs
4 tablespoons finely chopped basil
Salt to taste

Batter

2 cups self-raising flour
300 ml of beer or enough to have a smooth runny mixture which is not thick when combined with the flour
Teaspoon of salt
Method

1Make the battter by combining the batter ingredients and allow to rest for 2 hours.
2Mixed all the stuffing ingredients together, minus the flowers, and set aside
3Place the ricotta mix into a piping bag with a medium sized nozzle. Gently open each flower and fill with mixture without overfilling. Twist the top of the petals to secure the contents.
4Gently place each flower in the batter before dunking each one into a small pot or fryer of hot vegetable oil (160 - 180 degrees).
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Mini Crab Cakes
Ingredients

4 spring onions
1 Clove Garlic
500 g white Crabmeat
2 teaspoons Rice vinegar
2 teaspoons Tamari or Japanese Soy sauce
2 teaspoons Wasabi
65 g brown Rice flour
vegetable oil for frying

Method

1Trim the spring onions and roughly chop them, peel the clove of garlic, and put both into a food processor and blitz until finely chopped
2Add the other ingredients, apart from the oil, and process again until all has mixed together into a rough paste
3Or you can chop finely by hand and mix in the other ingredients
4In a large frying pan, heat 5mm of oil (vegetable or ground nut)
5As soon as a little bit of mixture sizzles when it is dropped in, you’re ready to fry
6Drop teaspoonfuls of crab mixture into the hot oil, and fry until golden brown and crispy all over
7Cool about 10 at a time so that you can turn them quickly and the oil temperature doesn’t drop too much
8Drain the cooked crab cakes on kitchen towel and then transfer to a plate for serving
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Prosciuitto Wrapped Mozzarella
Ingredients

1 ball buffallo mozzarella
12 slices prosciutto, each piece torn in half length-ways
extra virgin olive oil
salt and pepper

Method
1Tear the buffalo mozzarella into bite-size pieces.
2Wrap each piece in some proscuitto.
3Just before serving drizzle with a little extra virgin olive oil and season with salt and pepper.
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Potato cakes with smoked salmon
Ingredients
For the potato cakes

3 Free Range Eggs
125 ml whole Milk
2 spring onions finely sliced
2 tablespoons Olive Oil
60 g instant mashed potato mix
40 g Plain Flour
½ teaspoon Baking powder
½ teaspoon Lemon Juice

For the topping

75ml sour cream
1 tsp horseradish cream
300 g Smoked Salmon
small bunch fresh Dill

Method
For the potato cakes

1In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
2Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
3Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
4Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.

For the topping

1Once you have made the pancakes, mix the sour cream and horseradish cream together. Add a dollop of the horseradish cream on top of each pancake once they've cooled a little. Tear off strips of smoked salmon and arrange the small slices on each pancake.
2Decorate each salmon-topped pancake with a tiny feather of dill.
http://www.lifestylefood.com.au/recipes/…