Viewing Party Recipes

By Food & Wine
Updated May 09, 2017
Credit: David Malosh
Fantastic cocktails for a crowd, delicious finger foods and more terrific snacks for an awards show viewing party.
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Fig-and-Stilton Squares

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After these flaky squares of puff pastry bake, they get topped with sweet fig preserves and pungent blue cheese.

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Ricotta Crostini with Three Toppings

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This appetizers uses homemade ultra-creamy ricotta (you can also use store-bought) combined with different toppings.

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Chorizo-Filled Dates Wrapped in Bacon

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This timeless tapa has everything going for it—it's sweet, smoky and savory, all in one bite.

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4 of 22

Chicken-Liver Mousse with Pickled Red Onion

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This recipe is supremely silky and light, with a lovely hint of apple from Calvados. It's served with pickled red onion and toasted baguette slices alongside, so guests can assemble their own crostini.

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Rosemary-Buttermilk Crackers with Chanterelle Spread

Credit: © Chris Court
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The key to the flaky, super-crisp texture of these crackers is pastry flour, a low-protein, low-gluten flour.

6 of 22

Apples On Horseback

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These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.

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7 of 22

Crackersnacks

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This is chef Katie Button's sweet and savory take on the classic American snack, Cracker Jack.

8 of 22

Redhead in Bed

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One of chef Chris Yeo's first jobs was bartending. "But that was many, many, many years ago," he says. So he left it to his bar team to create this vibrant strawberry-and-vodka cocktail topped with a splash of white wine, which is on the menu at Straits Atlanta.

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7-Minute Salmon Caviar Sushi Bites

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This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack.

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10 of 22

Ice Cream Bonbon Pops

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You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks.

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Blue-Cheese-and-Walnut Dip with Waldorf Crudités

Credit: David Malosh
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With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

12 of 22

Punch Parker

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Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.

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Artichoke Dip with Crispy Shallots

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Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping.

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Brandy Old-Fashioneds

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Mixologist Eben Freeman makes his sensational riff on the classic old-fashioned with a flavorful maraschino-cherry-and-orange syrup.

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Blackberry & Cabernet Caipirinha

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For this punch-like take on the caipirinha, Cantina uses a Cabernet blended with a good amount of spicy Syrah.

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16 of 22

Spicy Lime Leaf Beer Nuts

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This spiced nut mix gets tossed with kaffir lime leaves, typically used in Thai curry sauces but here fried crisp. The dish is one of many kap klaem (drinking snacks) that Andy Ricker offers at Pok Pok's Whiskey Soda Lounge. "These nuts are served all over Thailand, usually with some kind of dried fish mixed in," he says.

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Roast Beef Summer Rolls

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Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.

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Ranch Dressing Popcorn

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This delicious popcorn is coated in a ranch-flavored seasoning made with buttermilk powder, onion powder and more.

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Hard Cider Sangria

Credit: Christina Holmes
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Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.

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Steamed Bacon Buns with Hoisin

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Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street food called gua bao (braised pork buns).

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Salami-Egg Canapés

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Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this.

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Black Olive Tapenade with Figs and Mint

Credit: David Malosh
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What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.

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