Local Chefs Share Finger Foods Recipes for New Year's Eve

In the past two days, we’ve provided some fresh ideas for NYE games and beverages. What’s missing? Finger foods, of course — that easy-to-grab fare. Area chefs and foodies recommend the following tasty treats.

Crab (or lobster) stuffed mushrooms

(From Bill Hamilton of Bill Hamilton Designs, wedding & event planner, Royal Oak)

• 1 pound fresh mushrooms
• 7 ounces crabmeat (or lobster meat) 5 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• Ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Preheat the oven to 350 degrees. In a medium bowl, combine crabmeat (or lobster meat), green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake for 15 minutes. Remove from oven and serve immediately.

Corn Dog Batter Meatballs

(From Chef Pete Loren, , Troy)

“This is the same recipe for batter you see at state fairs and carnivals," said Loren. "This is yum versus gourmet. You start with something ping pong ball size and you get something bigger.”  

• 1 cup all purpose flour
• 1 cup corn meal (yellow), finely ground
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon chili powder
• 2 extra large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• As needed, oil for frying, canola oil is preferred
• 1 pound already-cooked meatballs (Nino  Salvaggio sells them frozen, be sure to thaw them first)  

In a large, deep bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, beat together eggs and milk with 1/4 cup oil. Pour liquid ingredients into the dry ingredients and whisk together until the batter is smooth.

Heat oil to 350 F.

Insert a 8-inch wooden kabob skewer into each of the meat balls leaving a handle. Using the exposed stick as a handle, dip each ball into the batter and coat evenly.

Immediately immerse batter coated balls into the hot oil and fry on all sides approximately 3 to 5 minutes or until corn batter is golden brown and the ball is heated through.

Remove product from the frying oil with tongs and drain on absorbent towels.

Top with mustard or condiments of your choice.

Fried Zucchini or Eggplant

(From Chef Pete Loren, , Troy)

“This is inexpensive and goes like popcorn,” said Loren. “It’s a great snack for vegetarians or those who don’t want to eat meat”

Cut up zucchini or egg plant and roll it in egg whites and panko crumbs (can use half panko crumbs and half Parmesan cheese for added flavor). Pan-fry until browned and serve with marinara sauce.

Crab Hush Puppies

(From Chef Colin Brown, , Rochester)    

• 1 cup self-rising white cornmeal
• ½ cup self-rising flour
• ½ tsp salt
• 1 tsp sugar
• 1 egg
• 1 cup buttermilk, more or less
• 1 pound  jumbo lump crab meat
• 1 to 2 tablespoons green onion, minced
• Dash hot pepper sauce (optional)
• Pepper or garlic powder, if desired

Combine the cornmeal and flour with the salt and sugar. Blend in the egg and add enough buttermilk to make a thick batter that will drop slowly but easily from a spoon. Add any green onion and other optional ingredients you want, then drop teaspoonfuls into fat (about 375 degrees) at least 3 inches deep. Fry until golden and drain on paper towels. Keep warm in a low (150 degrees) oven until ready to serve.

Hickory Smoked Chicken Quesadillas

(From Chef Colin Brown, , Rochester)    

• 1 pepper
• 1 jalapeño
• 1½ red onions
• Salt & pepper
• 6 ounces cooked smoked chicken breast (diced)
• ½ teaspoon of the following:
• Paprika
• Chili
• Cumin
• Chopped Garlic
• ½ cup pineapple juice
• ½ fresh lime
• olive oil
• 4 flour tortillas
• 8 slices of pepper-Jack cheese

Heat a medium sauté pan until hot. Add olive oil and add peppers, onions and jalapeño pepper. Add the seasonings and continue to sauté until just cooked, about 2-3 minutes. Add pineapple and lime juice and cook for 1 minute. Liquid should reduce and thicken.

Heat the flour tortillas with the slices pepper Jack cheese. Add the smoked chicken to the pepper mix and cover with a lid until chicken is hot, 165 degrees. Place mixture into tortilla and fold over. Turn over and continue to cook until this side has some color too. Cut into 4 pieces and serve with guacamole, pico de gallo and sour cream to garnish.

Traditional Swiss Cheese Fondue

(From Chef Colin Brown, , Rochester)      

• ½ pound grated Gruyere cheese (rind removed)
• ½  pound grated Emmentaler cheese (rind removed)
• 1 clove garlic
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• 3½ teaspoons cornstarch
• 1 tablespoon Kirsch (optional)
• Pepper and nutmeg to taste

Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.

In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in Kirsch (optional).

Transfer to a cheese fondue pot and keep warm with burner. Dip any kind of a bread with a sturdy crust. Be sure each cube as a side with crust. Could also dip apple or pear slices. Serve right away.

Michigan Cherry Barbecue Meatballs

(From Jeff Hughes, Brownwood Farms near Traverse City)

Purchase fresh or frozen meatballs (a variety of flavors are available at ; if frozen, be sure to thaw).

Place meatballs in a slow cooker set on “warm.” Heat up a jar of cherry barbecue sauce from Brownwood Farms (available at , Westborn Market, , Holiday Market and Plum Market, to name a few) and pour over meatballs.