They
allow you to taste a large variety of foods in one sitting. As it happens,
finger foods rose in popularity around the same time cocktail parties became
fashionable.
The
French have been calling finger foods canapés since the late 18th
century. Originally a term for sofa, canapés began as thin slices of bread that
were fried or toasted and covered with various savory toppings. Similar to
Italian crostini, canapés earned their name by their physical nature…. toppings
on top of the bread like people sit on sofas. Over time the word canapé evolved
into a broader term for any small sized finger foods served at catered parties.
In
1920, when American laws of prohibition went into effect, most citizens
responded by taking their drinking habits underground. As bars and taverns were
shut down, secret watering holes called speakeasies began popping up in their
place. Most speakeasies were located in the basements and homes of people
willing to provide the illegal libations. Some speakeasies catered to the urban
“upper crust,” like New York’s notorious 21 Club. One way of ensuring that
patrons didn’t leave inebriated, thus drawing unwanted attention to the secret
saloons, was to serve patrons small amounts of food throughout the night.
Canapés like finger sandwiches and stuffed mushrooms proved to be the perfect
solution. These small bites could be carried in one hand, drink in the other,
while guests socialized.
Research Source: The History Kitchen
Crispy
chicken tenders are baked, not fried. They are just as tasty.
Garlic
Herb Chicken Tenders
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound chicken tenders
1/2
cup mayonnaise
1
teaspoon garlic powder
1
tablespoon Italian seasoning
1
cup French fried onions, crushed into crumbs
1
cup Italian style bread crumbs
Directions:
Preheat
oven to 400 degrees. Line sheet pan with tin foil, and lightly spray nonstick
cooking spray.
Combine
mayonnaise, garlic powder and Italian seasoning.
Combine
bread crumbs and crushed French fried onions.
Season
chicken tenders with salt and pepper. Spread mayonnaise mixture over chicken
tenders. Dredge chicken tenders in the bread crumbs. Place on sheet pan. Bake
for 15 to 20 minutes, until chicken is cooked through and no longer pink in the
center. Enjoy!
Christine, I loved the history you provided on finger foods. There's something appealing about small bites -- didn't realize they had such a notorious background! Thanks for your baked chicken tenders recipe, too -- easy to eat, easier on the waistline. :)
ReplyDeleteI love researching history. Finger foods are perfect for a party.
Deletelooks wonderful lovely to snack or serve with a meal
ReplyDeleteThank you!
Delete