Pub Snacks for Parties
Finding the perfect cocktail or two for your party sets you up for a great event. Once you’ve locking in the mixology, you’ll want to add a few pub snacks for your guests to enjoy.
From menu to mixology, snacks that enhance the cocktail of the night will leave smiles on the faces of your party guests. Here are a few popular pub recipes that will add a little extra fun and flair to your party:
Spicy Citrus Marinated Olives
This simple, elegant pub snack compliments many cocktails. Plan ahead! You’ll want these to marinade for a 2 days or more for the best flavor.
For this snack you will need:
1 pound large green olives with pits
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 lemon, zested and juiced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder, to taste
Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
Allow to sit at room temperature in a cool, dry place for a day. Refrigerate for remaining marinade time before serving. It’s best to allow 2 more days for marinating, if possible.
Fried Dill Pickle Spears
Fried Dill pickles are a great finger food and a crowd favorite.
For this recipe you will need:
Peanut oil, for frying
1 jar of whole dill pickles, sliced into spears
1 cup milk
Splash pickle juice
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon smoked paprika
2 teaspoons finely chopped dill
1 teaspoon salt
1/2 teaspoon black pepper
Preheat your deep-fryer to 375 degrees.
In a shallow mixing bowl, beat together milk, egg, cayenne, and a splash of the pickle juice.
In a separate bowl, combine the cornmeal, flour, paprika, salt, pepper, and dill.
Using paper towels, pat dry pickle wedges. Dredge first through wet ingredients mixture, then coat with dry ingredient mixture. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove from fryer to drain on a tray or cooling rack lined with paper towels. While hot, season with additional salt to taste.
Homemade Pretzel Sticks
For this recipe you will need:
1 3/4 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces’ all-purpose flour, approximately 4 1/2 cups
1 large whole egg yolk beaten with 1 tablespoon water
Vegetable oil, for pan
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined.
Increase speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 350 degrees F.
Line 2 sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover unused dough with a slightly damp towel to help prevent drying.
Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels and return them to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and crisp, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.
Asian Maple Roasted Almonds
For this snack you will need:
10 ounces of whole shelled almonds
1/4 cup reduced-sodium tamari (or soy sauce)
3 tablespoons pure maple syrup
Nonstick cooking spray
Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
In a medium bowl, combine tamari and maple syrup. Add almonds, toss until thoroughly coated. Lightly cover the baking sheet with cooking spray and return almonds to baking sheet. Spread almonds evenly to single layer again.
Roast in oven until deep brown 15 to 17 minutes, stirring once. Transfer to a clean baking sheet, and separate so almonds don’t touch. Cool before serving.
Pigs in a Blanket
Pigs in a Blanket are a popular pub and Super Bowl snack. This is upscale version of the snack or appetizer includes stuffing options and garnish that allow for creativity. A great way to their delicious flavor is to brush them with garlic butter when they come out of the oven.
For this recipe, you will need:
2 pounds (about 60) mini sausages (little smokies)
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
1 large egg + 1 T water, for wash
Poppy, sesame, or mustard seeds, for garnish
Cheddar cheese, cut into small pieces
Line baking sheets with parchment paper or a nonstick baking mat; set aside.
In a small bowl, beat together egg and 1 tablespoon water; set aside.
Cut mini sausages lengthwise 3/4 of the way through.
Insert ½ tsp of your chosen filling into each, set aside. (If you don’t want to fill the mini sausages, poke a few times with the tip of a knife.)
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
Place a sausage on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet.
Repeat until all sausages are rolled. Brush the tops of puff pastry with egg and sprinkle with seeds, for garnish if desired. Transfer to refrigerator and let chill for 15 minutes.
Meanwhile, preheat oven to 450 degrees.
Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes.
Let cool briefly before serving with mustard, ketchup, BBQ or your favorite hot sauce.
All five of these snacks are simple to create but will add sparkle and flavor to your cocktail party.