Talk Philly: Quick And Easy Finger Foods

Chef Walter Staib presented easy entertaining with Dietz & Watson Monday on Talk Philly.

They are exciting recipes that are great and quick ideas for hosts in a hurry who want to impress but not spend hours in the kitchen.

There are lots of finger foods that are perfect for a fancy cocktail party, a casual get together with friends or just a last minute holiday party. Any of them would also be great to bring to a potluck party or office celebration.

Dietz & Watson® Mini Reubens
A recipe by Walter Staib

Makes 12 small party sandwiches
3 pounds Dietz Dietz & Watson® Corned Beef, shaved
1 loaf pre-sliced small rye bread
Dietz & Watson® Sandwich Spread
Dietz & Watson® Stone Ground Mustard
2 pounds Dietz & Watson® Lacey Swiss, thinly sliced
4 cups Sauerkraut, warm
Dietz & Watson® Dill Pickle Spears, for serving

1. Open loaf of bread and arrange slices on cutting board.
2. Spread all pieces of bread generously with both the sandwich spread and the mustard.
3. Layer both halves of the bread with cheese, top each side with sauerkraut. Place another layer of cheese atop the sauerkraut, layer one half with the corned beef. Top with the other half and pierce with wooden skewers.
4. Arrange on a platter alongside pickle spears.

Asparagus with Dietz & Watson® Prosciutto
A recipe by Walter Staib

Serves 6
1 pound pencil-thin green asparagus, cut 3 inches down from the tip
Salt
½ pound Dietz & Watson® prosciutto, sliced thin

1. Blanch the asparagus tips in lightly salted boiling water for 2-3 minutes. Remove and place in a bowl filled with ice water. Remove and gently pat dry with paper towels.
2. Lay one slice of prosciutto flat on a work surface and place three pieces of asparagus at one end of the prosciutto, making sure the tips are ½ inch outside the edge. Roll the asparagus completely in the prosciutto.
3. Repeat with remaining asparagus and prosciutto, and serve immediately.

Liverwurst Paté
A Recipe by Walter Staib

1 pound Dietz & Watson® Braunschweiger
1 cup finely chopped dried raisins
½ cup chopped walnuts
2 tablespoons Dietz & Watson® Whole Grain Dijon Mustard
3 tablespoons Dietz & Watson® Mixed Pepper mayonnaise
3 tablespoons dark rum
1 teaspoon orange zest

1. Pour the raisins in a bowl and add the rum. Let sit overnight, or until raisins have absorbed most of the rum.
2. Slice the braunschweiger into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Add the remaining ingredients and mix on low speed until well blended, about 2-3 minutes. Serve immediately with your favorite crackers or bread.
3. Recipe can be made ahead of time and kept covered in refrigerator for up to 3 hours. If refrigerating, remove and allow to come to room temperature, then blend again for 1 minute before serving.

Mini Dietz & Watson Beef Sandwiches
A Recipe by Chef Walter Staib

1 pound Dietz & Watson® Roast beef, shaved
¼ pound Dietz & Watson® Lacy Swiss Cheese, sliced thin
¼ pound Dietz & Watson® Provolone Cheese, sliced thin
1 jar Dietz & Watson® horseradish spread
1 tomato, sliced
1 onion, sliced and grilled
12 leaves romaine lettuce
12 small brioche rolls, sliced in half

1. Spread horseradish spread on one side of roll.
2. Arrange 1 slice of lacy swiss on bottom of bun. Arrange 1 slice provolone on the other side of the bun.
3. Pile roast beef high on top of lacy swiss, add tomato, onion and lettuce and top with other side of bun. Serve chilled.

Dietz & Watson Holiday Paninis
A Recipe by Walter Staib

1 pound Dietz & Watson® Turkey breast, shaved
½ pound Dietz & Watson® Mozzarella, sliced
1 jar Dietz & Watson® Mustard
Dietz & Watson® Mixed Pepper Mayonnaise
1 tomato, sliced
Dietz & Watson® Kosher Pickle Spears, sliced
12 slices brioche bread

1. Heat panini grill until hot. Place turkey breast on panini press and heat until warmed through. Remove.
2. Spread mustard on one piece of the bread and mixed pepper mayonnaise on the other piece. Repeat with rest of bread.
3. Arrange turkey breast, mozzarella and 1 slice tomato and 1 slice pickle on bread with mustard. Top with bread with mayonnaise.
4. Repeat with all sandwiches.
5. Place sandwiches on hot panini grill and cook until cheese is melted. Remove from grill and cut into four pieces. Arrange on platter and serve.

Turkey Paninis
1 pound Dietz & Watson® Angus Roast Beef, shaved
½ pound Dietz & Watson® Provolone Cheese, sliced
1 jar Dietz & Watson® Mustard
1 tomato, sliced
1/2 small onion, sliced thin
12 mini cornmeal buns

1. Heat panini grill until hot. Place roast beef on panini press and heat until warmed through. Remove.
2. Spread mustard on each piece of the bread.
3. Arrange roast beef, provolone and 1 slice tomato and 1 slice onion on bread. Top with other slice of bread.
4. Repeat with all sandwiches.
5. Place sandwiches on hot panini grill and cook until cheese is melted. Remove from grill and cut in half. Arrange on platter and serve.

Related Links:
The City Tavern
Chef Walter Staib