Hey party people! How ’bout a snack?

Give 'em a finger!

In my family there are two traditional party foods, items without which we cannot mark life’s great events: births, deaths, marriages, conditional releases, the Superbowl, what have you. Obviously I’m talking about deviled eggs and finger rolls. And although they have been disparagingly referred to as retch & puke, the evil twins, trough fodder, and Oh-Christ-not-that-shite-again by my nearest and dearest, I would like to point out that at any given family gathering (from wakes to commitment hearings), the trays are always empty long before the fighting starts.

I won’t lie, I love ‘em both. Partly it’s a nostalgia thing; the sight of a bridal gown or a bail bondsman just automatically triggers a yen for a ham salad roll. But there are also practical considerations, primarily that ingesting large quantities of protein, mayo and bread gives you an unshakable foundation for an extended drinking binge, and my people tend to be all-occasion tipplers.

Finger Rolls

Finger WAVES ccourtesy pinneduphair.blogspot.com

In the 1960s (I have heard) finger sandwiches were the height of party chic, a glamorous staple of la dolce vita American style. Finger rolls, not to be confused with finger waves, lend themselves to a variety of fillings: crab, lobster, chicken, egg or ham salad are the usual suspects. Anything else is considered “ethnic food” by my folks, so we don’t serve liverwurst, cream cheese and olive or anything more exotic than protein and mayonnaise with the odd pinch of pepper. But if you like to walk on the wide side, you can slip a little pineapple in with the ham or a little tarragon with the chicken. Improvise ferchrissakes, as my Grandpa Harvey used to say (usually right before he said, “Who the hell ate all the crab rolls, ferchrissakes?”).

Deviled Eggs

Just like Mom used to make, courtesy mixedgreensblog.com

Now, before you turn up your foodie nose, let me assure you that a tray of deviled eggs at a party goes faster than tissues in Whitney Houston’s dressing room. I swear, people LOVE them. Of course recipes vary, but I tend to be a bit of a purist. Boil those bad boys up, slice ‘em in half, scoop out the yolk, chop up a couple of whites (you can leave this out, but I like it this way), mix in some mayo, mustard, salt and pepper and mound it up. I don’t hold with adding curry powder, onions or suchlike, but if you feel the need to tart them up with a little smoked salmon or even a shrimp, have at it. I do shake a little paprika over the tops just for color.

I’m having fun already!

About WSW

Writer, wife, mother. Toiler in the bottomless, black, soul-sucking coal mine of domestic life. Thank God for the portable bar.

Posted on January 5, 2012, in Party! Party! and tagged , , , , , , . Bookmark the permalink. 3 Comments.

  1. The_first_robin

    But where do you get the rolls? Is something special required? Could they possibly be hot dog rolls (which is what they look like)?

    • These are from Hannaford supermarkets, which is where we always got them. They are not dog rolls, they’re about half as long and smaller around. I haven’t found them in the City, but upstate you can call, Fort Edward Bakery & Finger Roll Company, 192 Broadway, Fort Edward, NY 12828
      518-747-5090.

      .

  2. The all occasion foods! Can’t go wrong with these.

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