Here are a couple of fun yet "elegant" ideas.

LEMON CHICKEN LOLLIPOPS

"12 whole chicken tenders
1 cup all purpose flour (250 ml)
1 cup Panko bread crumbs (250 ml)
2 eggs lightly beaten
Salt and pepper to taste
3 teaspoons Parmesan grated (45 ml)
3 Tbsp vegetable oil (15-45 ml)
Juice of 2 lemons
24 Short bamboo sticks

Peach Ginger Dipping Sauce
1 1/4 cups good quality peach jam
2 teaspoons ginger chopped finely (10 ml)
2 teaspoons fresh jalapeno
finely diced with seeds removed (5 ml)
1 tbsp rice wine vinegar (15 ml)
1 tbsp Dijon mustard (15 ml)
Directions:
Lemon Chicken Lollipops

1. Preheat oven to 200 degrees F
2. Cut chicken tenders into halves widthwise making 24 pieces.
   3. Place flour, breadcrumbs, and eggs into individual bowls. Whisk the eggs until slightly frothy.
3. Add parmesan cheese to the bowl of Panko breadcrumbs and mix lightly until evenly distributed.
   5. Season chicken pieces with salt and pepper to taste.
   6. Coat the chicken pieces in the following order, first dip the chicken piece into flour and shake off the excess, then dip into the egg mixture to coat, finally dip the chicken into the Parmesan Panko coating well and making sure to shake off the excess. Place onto a parchment lined tray and repeat with remaining chicken.
4. Place a large skillet over medium high heat. Add vegetable oil to the warmed skillet and allow to heat through without smoking.
5. Place 4-5 chicken pieces in the skillet and allow them to cook without touching, until a golden brown crust forms, approximately 1 minute. Flip and continue to cook other side to achieve the same result.
   9. Add 1 tablespoon (15 ml) of lemon juice to the pan and toss the chicken with the juice.
6. Remove chicken and place on a paper towel lined tray. Place tray into the preheated oven to keep warm and continue to cook the remainder of the chicken.
7. Repeat the same process until all the chicken pieces are cooked.
8. To serve, place one piece of chicken on each bamboo stick.
9. Serve with peach ginger dipping sauce. (see recipe)

Peach Ginger Dipping Sauce

1. Place all ingredients into a small sauce pan and place over low heat.
2. Cook for approximately 10 minutes stirring occasionally.~
3. Serve warm with chicken lollipops.~
   
   STACKED PIZZA (don't let he name put you off this a great appetizer, elegant and tasty!)

7 sheets phyllo pastry
1/2 Cup butter melted
7 Tbl freshly grated parmesan
1 1/2 Cup grated mozarella
1 sweet onion sliced thinly And Separated Into Rings
5- 6 roma tomatoes sliced
1 Tsp oregano
salt and pepper to taste ( I don't use any I find the parm salty enough and I forget about the pepper!!!)
fresh herbs sprigs thyme oregano or rosemary

Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozerella. Place onions on top then place tomatoes on top. Season with oregano.
Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles)

Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.

SALT BAKED MINI POTATOES WITH GOAT CHEESE STUFFING

3 Cups Kosher Salt
18 Small New Potatoes Halved And Scooped Out Slightly
2 1/2 TBSP Olive Oil
3 Cloves Garlic Minced
14 Oz Goat Cheese At Room Temp
4 Tsp Fresh Thyme
Fresh Ground Pepper To Taste
Basil Leaves For Garnish
Preheat oven to 400

Spread salt on the bottom of an extra large baking dish. Toss potatoes with 2 Tbsp olive oil. Press potatoes cut side up in salt. Roast for 35-40 minutes or until tender. Remove potatoes and scrap off excess salt. Place potatoes on a clean baking sheet.

Turn on the broiler. Heat remaining 1/2 Tbsp of olive oil. Saute the garlic until tender Transfer to a medium sized bowl, add cheese, thyme and pepper. Stir to combine. Fill each potato with the goat cheese. Broil for 1 minute or until bubbling. Serve garnished with basil.

MEATBALL SLIDERS

Last but not least see the attached link to a recipe for "meatball sliders" , not at all to be confused with my sliders...totally different thing. They seem to be all the rage right now. I see them on the appetizer menu of all the high end restaurants around town. They were recently featured on the cover of the restaurant edition of BA and I thing they would be the bomb for a group of kids!

Here is a link that might be useful: Meatball Sliders

i don't have kids but i know at that age any bite-sized nibbles passed on a plate were considered a treat by me! come to think of it, that hasn't changed for me in the last "few" decades:) funny you should mention profiteroles--i love chicken salad and i just made profiteroles last weekend, topped with mushrooms and fresh spinach and some sort of a bechamel or something. we loved it and if you had some vegetarians there, it would be a nice alternative i think...

these days, grape or cherry tomatoes are easy to find year-round. i've made both these filling mixtures and enjoyed them (although i cut the bacon WAY back in the first recipe)--maybe they might work for you.

2 types of stuffed tomatoes~
BLT Bites -- Marlen
16 to 20 cherry tomatoes
# cooked and crumbled bacon
½ C mayo
1/3 C chopped green onions
3 T grated Parmesan cheese
2 T snipped fresh parsley
some ground pepper
slice the top off of the tomatoesÂscoop out and discard pulpÂplace them upside down on paper towels and let them drainÂcombine all of the above together and spoon into the tomatoesÂchill before serving.

Pesto Stuffed Tomatoes  Ginger
Beat together until smooth 3 oz softened cream cheese and 2 T fresh lemon juice. Add in:
¼ C grated Parmesan
¼ C finely chopped pine nuts
¾ C chopped fresh parsley
1 ½ tsp dried basil
2 cloves minced garlic
cut off the tops of cherry tomatoesÂscoop out the pulp and drain upside down on paper towelsÂfill with the above mixture and chill before serving.

i loved weed's surprise cheese balls and have made them with olives as well as pecans...as long as you don't serve them straight from the oven, i think they'd work well for youngsters.

this recipe from craftyrn is easy and good. if you are unsure of how salmon would go over with them, i took her idea and subbed proscuitto and parmesano regianno (skipping the cream cheese) and added in a bits of fresh snipped sage.

Smoked Salmon and Dill Palmiers  Diane (craftyrn)
1. 1 sheet puff pastry
1/4 cup (4 oz.) Philly cream cheese with chives, softened
1/3 lbs. sliced smoked salmon
2 tsp. fresh dill, chopped
2 tsp. capers, chopped
2 eggs, beaten
parchment paper
1. Thaw puff pastry according to the instructions on the box. Preheat oven to 400°. Unfold puff pastry. Spread cream cheese over pastry going all the way to the edge. Arrange salmon slices, in one layer over the cream cheese. Sprinkle dill and capers evenly over salmon.
2. With the long edge of the dough facing you, roll the top and bottom edges toward each other until the meet in the middle. Roll as tightly as possible, working quickly. Wrap in parchment paper and refrigerate for 5 minutes.
3. Using a serrated knife, slice the roll into 16-18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg.
4. Bake for 15 minutes. Rotate pan and cook another 10 minutes or until pastry is golden brown. Serve immediately.

and not too long ago, debbie from utica posted a recipe for strawberries stuffed with a sweetened cream cheese mix. i can't find the recipe right now but that was really nice and quite attractive as well...in any case, it's very good of you to help out your friend and i'll look forward to hearing what you serve.

I have to 2nd san's mention of vegetarian options. Many teen girls these days are vegetarian so definately have some options. I have no elegant food in mind. But the list you've gotten so far has some yummy sounding ideas!

Spinach brownies, cheese..uh...nips ( you know the recipe I mean!) and for sheer impress the teenie bopper stuff...hopw about a side of salmon, poached and decorated to the nines with slices of lemon and vegetable flowers.
How about a caviare mousse?...served on melba toast rounds. Kebabs of any sort...coconut shrimp
And for sure meatball sliders....even though they are likely too young to know what a real "slider" is.
Also perhaps a mashed potato bar....served in martini glasses....or is that hopelessly out now?
Linda C

Thanks for all the great ideas!

The "sliders" are a great idea - I can probably even leave them in a crockpot in the kitchen and serve them assembled on a platter.

I will definitely do "chicken on a stick" - the lemon recipe sounds great (and easy). I love the palmiers too - those will be a must.

There will definitely be a veggie offering - I was thinking a tray of stuffed tomatoes, snow peas, cucumber, etc with cream cheese vegetarian fillings - you are right that there could easily be vegetarians in the crowd, so hopefully this will do for them.

I really hesitate with the olive nips, caviar, etc - are 16 yo palattes going to appreciate those? Maybe I could just do a few - I would hate for the mom to lay out the $$ for caviar and have it tossed out.

Who had the recipe for the tenderloin that is sliced thin and served cold? I was thinking of that on garlic crostini with a touch of horseradish mayo or aioli or something.

Thanks so much everyone - I really appreciate the input!

Alexa

Almond stuffed apricots wrapped in bacon. Cook in 400 degree oven until bacon is done. Always a hit when I've served them, so keep 'em coming.
The best thing is that they can be made ahead & cooked just before serving.
Suzi

Please trust me on this one as I have catered to many fortunate upper crusty kids living on Long Island and the truth is i found even living in a million dollar house the old standards go like crazy nachos,wings,hot dogs (OH yes they do!!!) I set up a taco bar and a hot dog bar believe me you wont believe what they put away..of course there are other twist to this but I know that even if there father serves them caviar there eating wings!!!

The caviare mousse contains one teeny jar of domestic caviare.....and it's mostly sour cream and cream cheese....spread on a cracker...but it does have a salty fishy taste!
I still say a mashed potato bar. I have been to 2 "up scale"..don't you hate that phrase?...wedding receptions where it was a big hit. have a sterno "keeper hotter" thingie filled with mashed potatoes...mashed with lots of cream so they are light....and have an array of martini glasses and tiny tasting spoons and all kinds of add one..crumbled bacon, grated cheese, chedder and blue cheese crumbles, chopped green onion....and you could also have a pan of mashed sweet potatoes with add ons of brown sugar, pecans, cinnamon sugar and mini marshmallows.
I think kids would really get into that.
Linda C

A chocolate fountain - strawberries - donut holes, in addition to other dippers

I agree, go with the chocolate fountain, a nacho bar, chicken on a stick, meatballs, bruschetta...
Don't worry about the appearance of elegance; most of the kids attending will like it more than the upper crust menus.
Jo (who grew up in a town like the one you described).

I was at a cocktail party on Saturday night and all the adults were scarfing down the little hot dogs first, before anything else, you can't ever go wrong with a pig in a blanket!

I think the vegetarian idea is great for kids (especially girls) today and remember that kids like what's familiar and they all seem to like Chinese food - what about veggie mini spring rolls with a dipping sauce. The only recipe I have is one from Rachael Ray that includes crabmeat - but maybe you already have one or somebody else will. Also, kids (and adults) always love fruit so maybe kebabs with a sweet dipping sauce could be nice. What about toasted ravioli with a garlicky marinara dipping sauce.

well, this is fun sounding! How about mini quiches? I'd make it simple by using frozen pastry dough or pie dough. Those could be made veggie or meaty. Any kind of crab or salad thing on sheaves of endive (or whatever it is called). Maybe fresh fruit and fresh whipped cream, for dipping.
Also, any kind of savory treat can be spruced up by adding a fresh topping like chives or sliced fancy olives or capers or fresh herbs.
I grew up in that kind of world but we never had the same kind of money of all the families we knew. We just added manners and grace/tact and it helped. I think presentation in this case might make a big difference. Maybe some fancy additions such as cloth instead of paper on the serving trays or cloth napkins if there is a sit-down meal.
Oh, and they may be young enough to enjoy croquettes...or maybe I just really like them...

I had to laugh at Woodie's pigs ina blanket story! My boss always jokes about her very simple taste in food. She married a guy from a very big, very Italian family who insisted on having their very big, very Italian wedding reception at the "club". My boss said fine, as long as there were pigs in a blanket at the cocktail hour because that's all that she would eat. So in the midst of the huge, Italian spread sat the platter of piggies. The pigs in a blanket were the first to go.

I also love the idea of a vegetarian spring roll, you can easily make these ahead & cook the day of & you can also make them small & cigar sized. I have a dear friend from Vietnam and whenever she makes her spring rolls they go even faster than the pigs in a blanket!

You can upscale the wings too. Separate them, have some done hot, others teriyaki, others BBQ. I think that the wing idea is great!

Good luck,

Nina

My daughter attends an upscale NE prep school (she's the kid on finanancial aid) and the recipe below is always a hit at the end of the summer gathering.

Fresh Vietnamese Spring Rolls

Rolls:
1 lb cooked shrimp, chicken, or scallops, diced 1/8" (Omit for vegetarian version)
1 cup lettuce shredded then chopped fine
1 cup of bean sprouts, diced
¼ cup fresh cilantro minced fine
1 cup cooked rice noodles, chopped
1 cup carrots shredded then chopped fine
¼ cup scallions green and white part, minced fine
30 8" rice paper wrappers (Do not use egg roll/wonton wrappers)

Large bowl of hot water for softening rice papers.
Note: Depending on how fast you work, the water may need to be changed several times to maintain temperature.

Mix first 7 ingredients together for filling. Prepare work surface for rolling spring rolls. I cover the counter with 2 layers of paper towels. Place one rice paper in the hot water. Keep remaining papers in plastic bag or they will stick together. As soon as the rice paper is soft about 30 seconds, remove from water and lay flat on paper towels. Place 2 heaping tablespoons of filling in the center of the rice papers. Fold end of rice paper over filling and pull tight to form log, roll slightly to hold then fold in sides and finish rolling tight. Place rolls seam side down on serving platter. Repeat. Makes 30.

Sauce:
1 cup creamy peanut butter
½ cup hot water
2 tbs. pickled ginger, minced fine
¼ cup lite soy sauce
1 tbs. wasabi paste
3 pkts. of Splenda
1 tsp. garlic minced very fine
Whisk together peanut butter, spy sauce and hot water until smooth. Stir in ginger, wasabi paste and garlic and mix well. Refrigerate at least 4 hours before serving for flavors to blend. Stir well before serving.

Thansk again for all the great ideas! I love the Spring Rolls and will suggest them to the hostess.

BTW - I checked into the Chocolate Fountain, the mom just about swooned when I suggested it and said she MUST have one at the party. Well - sticker shock! It is $325 to rent for the night! The mom still wants it though (sheesh!) so we went ahead and reserved it.

We are going to put the following on platters for the guests to skewer and dip for themselves - any additional suggestions are welcome!

Bananas
Strawberries
Donut Holes (GREAT IDEA! Thanks magothyrivergirl!)
Brownie bites
pretzels
marshmallows

and some side bowls of coconut, sprinkles and chopped nuts for them to add after the bit of whatever is chocolate covered.

Why not buy a chocolate fountain!! Target has them for $29.00 or try TJ Maxx..
Also pound cake for the chocolate fountain.
Phyllo stuffed with spinach and goat cheese.
Brie topped with walnuts and brown sugar inside puff pastry; bake at 350 until golden brown. Served with crackers and pear wedges.
Veggie platter with a dill dip.
Dill Dip
3/4 cup mayo
3/4 cup sour cream
2 green onions chipped
1 tesp beau monde (rounded) Spice Island
1 tesp dill weed (rounded)
1/2 tesp parsley flakes (dried)
Chill 20 mins and serve.
Makes 1 1/2 cups

Why not cream cheese stuffed won ton wrappers??

Linda

Olive Cocktail Bites

I buy pumpernickel Cocktail bread (about 1.5" sq) and make an olive spread with chopped black olives, mayo and parmesan. Spread on the bread and broil until warm.

Tonight I am making Mushroom Phyllo Triangles for some friends: Creamy Mushroom Phyllo Triangles

I also love Samosas... bacon-wrapped scallops (or for a budget or the seafood challenged, bacon-wrapped club crackers)...dips of all kinds... shrimp...bacon-wrapped shrimp...

Little "Ceasar Salads" ... parmesan shells made in muffin tins, filled with a tsp of romaine and ceasar dressing, grated parm on top (for seafood lovers, an anchovie across the top).

Corn bread shells filled with various things... I'll have to dig for those...

Like Woodie said, pigs in a blanket! but I usually save the time and cook mini-sausages in the grape jelly/mustard/chili sauce mix and serve on toothpicks.

And Chase's staked pizza made me think of pizza-like things... I've served focaccia bites with carmelized onion and tomato, and other thin crust pieces with various home-toppings varied depending on the crowd.

We went to a bar mitzvah once where my husband LOVED the taco bar... small tacos with make your own fixins...

Of course, for the teens, chicken tenders, (with various mustards and sauces to make them more elegant).

Sounds fun!

OMG - I have about 100 of Chase's spanikopita in the freezer - I will definitely put those on the list since they are already made - great idea!

And I wasn't sure about the praline nut Brie - but I love it (as will the other grown-ups) so I will add that too.

Thanks again!

Alexa

Yes - go buy a chocolate fountain - they are really very affordable and sold everywhere now. I think crazy to pay $325.00 to rent! You could have 2 fountains going if you bought. One white & one dark chocolate. Put the fountain on a separate round table (maybe in a corner - since it has to be plugged into an outlet) with the goodies to dip around the table so people can dip from all sides. They are fun and soooooo good.
Lots of good ideas.
When is this party?

You are all correct - the price is absurd! However, I found out (just now when I called back) it includes the 11 lbs of Ghiradelli chocolate to go into it. That has to be a significant portion of the cost I would think.... (I haven't priced Ghiradelli recently LOL).

I will suggest buying one (or two) instead....

Alexa

This one is from ArabellaMiller, it was very easy to make and it was delicious!

Tuna Sates with Wasabi Mayo

1 1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup soy sauce
1 1/2 Tablespoons sugar
juice of one lemon
5 Tablespoons wasabi paste (green horseradish paste), or to taste
4 12-ounce tuna steak, cut into 1-inch cubes

Stir all ingredients together. Put tuna cubes in a bowl and cover with 1 cup (or more, if needed) of the wasabi mixture. Marinate in the refrigerator overnight. Put remaining wasabi mixture in a bowl for dipping and refrigerate overnight.

Either sear tuna in a very hot pan with olive oil, just a minute each side, or stick it on a prepared skewer and grill over very hot coals for a few minutes each side. Serve tuna satés with chilled wasabi mayo for dipping.

You can cut this recipe in half for a smaller group.

I havent seen anyone mention Sushi specifically California Rolls. Maybe its just a CA thing but they are very popular here amongst all age groups. They are easy to make, inexpensive, and look great on a tray.

Sounds like fun! Something we've done for several parties is to cook up a selection of sausage bites (chicken apple/sweet Italian/Sun dried tomato) etc. We've particularly loved serving Bruce Aidell's, but you can find great varieties everywhere.

So we pre-cook, and serve in a chafing dish with toothpicks and 3 selections of dipping mustards (whole grain, honey mustard, horseradish). They go like hot cakes every time for adults and kids.

Stuffed mushrooms are always another big hit and easy to do in quantity. I've done crab stuffed, cheese stuffed, sausage stuffed. It's all good.

Another idea that serves a crowd is a carving station. For New Year's, we did tri-tip roasts with little rolls on the side and horseradish sauce. I've also pictured doing a ham with little biscuits and selections of spreads and chutneys to go with it. And as mentioned above, a large smoked salmon with creme fraiche and red onion. It's all the little sauces and choices that make it seem so elegant.

Don't forget a large cheese and fruit tray (and I don't mean cubes ;-), with large triangles of a wonderful blue, aged goat, or even a tete de moine (with a girolle!), perhaps with quince paste and honey and a cracker selection.

As a side note, we're having a Sweet 16 for our daughter this weekend, but we're going the bonfire route. There will be the standard fare available by the fire including dogs, s'mores etc. Then in the kitchen we'll have finger foods such as ravioli/marinara, shrimp cocktail, veggies, that sort of thing. I'm also setting up a hot chocolate bar as it's supposed to be in the low 40's later in the evening, so I'll have teens in and out.

As mentioned a few times above, just having stations even for the lowly hot dog turn it into a fun and elegant affair. I would love to see what James Beard would do with a hot dog station!

Anyway, it sounds like a lot of fun, a definite challenge and a chance to show off your cooking skills!

You can buy the bags of giradelli chips in the supermarket for around 3 dollars a bag.

Buy 20 bags and it is still only 60.00, and the two chocolate machines are going to cost around 60 to 80.

That is way less expensive than renting and you get to keep the machines.

My friend has a chocolate machine and really the chips are easier to melt to load into the machine.

I wonder if cheese would work in a chocolate fountain?...Something like cream cheese mixed with Velveeta...and a little cream...or oil...add a bit of garlic....Hmmmm??
Linda C

My fountain will take cheese, although I have never used cheese in it. I think there is a recipe in the manual.

OMG - LindaC used the V word! Call the cops!

Femmelady's mention of a hot chocolate station jogged my memory. It was femmelady that had set up a fantastic hot chocolate bar, using one of those Cocoa Latte machines. I remember her posting the pictures...was it here? Depending on when the Sweet 16 is a hot chocolate bar would be a fantastic idea.

After all, it is a "sweet" 16!

Nina

What are you having for drinks for the kids?

Here's a recipe that I seen on Food Network. Haven't tried it, but sounds good! They served it to people who just gobbled them down. He stuck the "pups" in a big wedge of watermelon and more on a styrofoam "cabaret" hat.

Chorizo Corn Pups

1/2 cup flour
1/2 cup cornmeal
1/2 tbsp sugar
1/2 tbsp baking powder
1/2 tsp salt
1/2 tsp chili powder
1/2 cup milk
1 egg
2 tbsp canola or other vegetable oil
3 - 4 cups peanut oil for frying
8 inch Chorizo Sausage (Andouille sausage is a good second choice), ideally 1 inch in diameter
Assortment of mustards (i.e. Dijon, honey-mustard, grainy country-style, and yes, ball park)

In a large bowl, mix flour, cornmeal, sugar, baking powder, salt, and chili powder.

In a medium bowl, mix milk, egg, and canola oil.

Slowly pour liquid ingredients into the bowl of dry ingredients and whisk until the batter is smooth. It should be the thickness of pancake batter.

Pour peanut oil into a medium, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.

While oil is heating, peel off and discard chorizo casing and cut sausage into 1/2-inch slices.

Skewer chorizo slices, then dip in batter. Fry 6 puppies at a time for approximately 1 1/2 minutes, or until batter turns golden brown, rotating once during frying. Transfer puppies to a paper towel to drain. Serve with an assortment of mustards set out in small bowls.

It all sounds good. I just wanted to say I really liked Linda's "'keeper hotter' thingie"! That's gonna stay with me.