Friday, July 8, 2011

Zacharys & Savannah Catering Offers Quick & Easy Cocktail Party Recipes

East Meadow Shopping Center   (516) 794-9770

If you're throwing a cocktail party for your engagement, Zacharys & Savannah Catering have the perfect choices for you! From the food to the decorations Zacharys & Savannah will give you the ultimate party. 

Zacharys & Savannah would like to offer a few Cocktail party recipes that only take 30 minutes to make! Now you can really impress your guests.

Total Time: 23 minutes
Prep- 15 Minutes
Cook- 8 Minutes

Yield: 24 Pieces

Level: Easy

Note: you must use 2 mini-muffin tins with 2-inch cups to make these easy party bites. These tins can be found on the baking aisle in larger markets or at many discount stores. Most hold 12 mini-muffins per tin, some hold 24. This recipe will make 24 pieces.


1/4 Pound deli sliced Swiss cheese, finely chopped
6 Slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds black pepper
8 eggs, or 1 pint egg beaters 
2 tablespoons melted butter


Preheat oven to 375 degrees F.

Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve.

Total Time: 19 Minutes 
Prep- 15 Minutes 
Cook- 4 Minutes

Yield: 8 Servings 

Level: Easy 


  • 1 (15-ounce) can quartered artichoke hearts in water, drained
  • 1 (6 ounce) jar marinated baby mushrooms and their liquids
  • shallot, coarsely chopped
  • 4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish
  • 3 tablespoons white wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil, plus some for drizzling
  • 16 baby lamb chops, cut by butcher
  • 1/2 pound baby cut carrots, available in produce department
  • 1/2 pound sugar snap peas
  • 4 radishes, cleaned and trimmed, greens left on, halved lengthwise

Preheat the broiler or grill pan to high.
In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place ademitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

Total Time: 13 Minutes 
Prep- 13 Minutes  

Yield: 24 Pieces, 8 Servings 
Level: Easy


  • 6 ounces lump white crab meat, broken into small pieces with your fingertips
  • 1/4 red bell pepper, finely chopped
  • 1 shallot, finely chopped
  • 1 orange, zested
  • 3 radishes, grated
  • 3 tablespoons chopped celery greens
  • Salt and pepper
  • 1/4 cup mayonnaise
  • 3 tablespoons heavy cream
  • 24 endive leaves
  • Chopped parsley or chives, to garnish

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives

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