Food

Retro Hors d'Oeuvres

These retro appetizers are oldies but goodies

By SAVEUR Editors

December 1, 2008

These retro appetizers are oldies but goodies. SAVEUR magazine has the recipes for 13 never out of style favorites from fondue to crab rangoon.

American Fondue — We took a classic Swiss fondue recipe as the model for our version of this dish, which is made with American cheeses, American wine, and artisanal American cherry brandy. Get the recipe for American Fondue »Christopher Hirsheimer

Cheddar Cheese Log — This retro hors d'oeuvre is among the many recipes Ella Fitzgerald marked in her copy of James Beard's American Cookery (Little, Brown, 1972). Get the recipe for Cheddar Cheese Log »Mary Ellen Bartley

Cheese Straws — Serve these clever little appetizers instead of bread at lunchtime or for supper. Get the recipe for Cheese Straws »Christopher Hirsheimer

Belgian Endive Spears with Curried Crab Salad — A delicious and easy appetizer sure to please your holiday guests. Get the recipe for Belgian Endive Spears with Curried Crab Salad »Ben Fink

Shanghai Chicken Wings — These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Get the recipe for Shanghai Chicken Wings »Andr¿ Baranowski

Rumaki — These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. See the recipe for Rumaki »Andr¿ Baranowski

Crab Rangoon — An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's. Get the recipe for Crab Rangoon »Matt Taylor-Gross

Cheese Crackers — In Charleston, South Carolina, tins of these savory little homemade crackers are a popular hostess gift, usually to be served with cocktails. We recommend using the best quality cheese available. Get the recipe for Cheese Crackers »Ben Fink

Stuffed Mushrooms — These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp. Get the recipe for Stuffed Mushrooms »Paolo Destefanis

Hickory House Deviled Eggs — We add mashed potato to the filling of this traditional hors d'oeuvre to help bind it. Get the recipe for Hickory House Deviled Eggs »Christopher Hirsheimer

Prosciutto Rolls — In Savannah, Georgia, elaborate parties are a winter holiday tradition. We found these delicious rolls while attending one such soiree. Our hosts, Jim Burke and Doug Orr, garnished the dish with parsley and pyrocanthus berries, but please note that the latter, while pretty, are toxic. Get the recipe for Prosciutto Rolls »Ben Fink

Bacon Wrapped Dates with Almonds — These simple, hyper-flavorful appetizers, which balance salty crisp bacon with sweet chewy dates, with a rich almond center, are a popular bar snack at the Red Cat in New York City. Served piled high on a plate, they're a perfect cocktail-party finger food. Get the recipe for Bacon Wrapped Dates with Almonds »Meredith Heuer

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