Snacks

Finger Foods

This December at Kitchen Stories is all about feel-good festive food! No matter what you’re celebrating or with whom, our December recipes have something for every one and for every occasion. Best of all, they’re fun and unfussy, so you can focus on winding down for the year. Stay tuned throughout the month by bookmarking <a href="https://www.kitchenstories.com/en/stories/introducing-our-feel-good-festive-issue">this article</a>, where we’ll collect all our recipes and articles. Don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for even more. Happy December!

One dark day last Betwixtmas, while a joint of Christmas ham haunted the fridge and leftover <a href="https://www.kitchenstories.com/en/recipes/pavlova-cake">pavlova</a> was eaten dutifully for breakfast, we turned to <a href="https://www.kitchenstories.com/en/recipes/fancy-loaded-sheet-pan-nachos">loaded nachos</a> for dinner. Crowned with zesty pink onions, a restrained amount of crispy cheese, fresh salsa, and no cutlery, it was the complete antithesis of rich December fare; which made it exactly the gear-change we needed.

Serve-yourself finger food can replace an entire sit-down dinner. I’m not just saying this because I’m a perennial grazer, or because I can be found in the kitchen or <a href="https://www.kitchenstories.com/en/stories/4-summer-snack-plates-you-can-and-should-eat-for-dinner">lurking by the snack table</a> at any event, without fail. It’s the kind of food that’s much less stressful to prepare, because it’s much more about the eating than the cooking; you’re not beholden to strict serving times, nor making everything from scratch, nor any notions of impressive fine-dine-y cooking. Plus, having variety on the table means you can cater to all sorts of eaters more easily.

If you’re feeding a small gathering this year, or even just your own household, it all checks out. An easy finger-food spread is a fun change of pace; so swap your usual sit down dinner for bites of snackage and no-fuss levity. Here’s the simple way to do it:

Few things are more inviting at a buffet than a dip surrounded by multicolor <a href="https://www.kitchenstories.com/en/stories/how-to-make-crudites-a-salad-you-eat-with-your-hands">crudites</a> (very useful when entertaining gluten-free guests) and <a href="https://www.kitchenstories.com/en/recipes/rosemary-slice-and-bake-crackers-with-chutney">crackers</a>. There are a host of <a href="https://www.kitchenstories.com/en/stories/a-beginners-guide-to-creamy-dips">delicious dips</a> you can make from scratch, but equally, to save time and focus on the larger home-cooked dishes, you can find plenty of quality store-bought options. Just scoop into a bowl, swirl artfully, and garnish with <a href="https://www.kitchenstories.com/en/stories/as-green-as-it-gets-11-green-sauces-to-add-freshness-to-your-plate">herbs</a>. The dips also pair nicely on bread, as a feature of a <a href="https://www.kitchenstories.com/en/recipes/winter-snack-board">cheeseboard</a>, as a dip for <a href="https://www.kitchenstories.com/en/recipes/blistered-padron-peppers-with-garlic-dip">quick blistered Padron peppers</a>, or even to crown <a href="https://www.kitchenstories.com/en/recipes/fancy-loaded-sheet-pan-nachos">nachos</a> by spooning them on as little quenelles.

Winter snack board

For more color and nibbles on the table, never forget the power of olives, <a href="https://www.kitchenstories.com/en/recipes/easy-pickled-chili-peppers">jarred pickled peppers</a>, and the like.

Choose just a couple of dishes to cook from scratch

Finger food, in my book, means food you can eat with your hands or spear with a fork. So think bite-sized here, like filling but delicious potatoes, a sliceable tart or tortilla, or even salad-topped focaccia.

— <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-sour-cream-and-onion-smashed-potatoes">5ID sour cream and onion smashed potatoes</a> — <a href="https://www.kitchenstories.com/en/recipes/fancy-loaded-sheet-pan-nachos">Fancy loaded nachos</a> — <a href="https://www.kitchenstories.com/en/recipes/caesar-salad-focaccia-en">Caesar salad focaccia </a> — <a href="https://www.kitchenstories.com/en/recipes/chanterelle-gruyere-tart">Chanterelle Gruyère tart</a> — <a href="https://kitchenstories.com/en/recipes/cheesy-pizza-rolls">Cheesy pizza rolls</a> — <a href="https://www.kitchenstories.com/en/recipes/tortilla-de-patatas-spanish-omelette-en">Spanish omelette</a> — <a href="https://www.kitchenstories.com/en/recipes/fried-ravioli">Fried ravioli</a> — <a href="https://www.kitchenstories.com/en/recipes/baked-sheet-pan-meatballs-with-vegetables">Sheetpan meatballs with chickpeas and roast vegetables</a> — <a href="https://www.kitchenstories.com/en/recipes/chinese-wild-garlic-pancake">Scallion pancakes</a> — <a href="https://www.kitchenstories.com/en/recipes/baked-mozzarella-sticks">Baked mozzarella sticks</a> — <a href="https://www.kitchenstories.com/en/recipes/polpette-di-zucchine-fried-italian-zucchini-and-mozzarella-balls">Italian fried zucchini and mozzarella balls</a> ​​— <a href="https://www.kitchenstories.com/en/recipes/baked-popcorn-cauliflower-with-hot-honey">Baked popcorn cauliflower with hot honey</a> — <a href="https://www.kitchenstories.com/en/recipes/sausage-potato-and-rosemary-focaccia">Sausage, potato, and rosemary focaccia</a>

If you want to make dessert, do so the day before so you’re not rushing around. Think prep-ahead cakes, <a href="https://www.kitchenstories.com/en/stories/5-slice-and-bake-cookies-to-keep-in-the-freezer-this-season">cookies</a>, or pavlova (some recipes are linked below). Otherwise, you could always buy a panettone, tip some mascarpone into a bowl and place a bottle of brandy, schnapps, or Amaretto nearby. I’d know exactly what to do if faced with this trifecta.

— <a href="https://www.kitchenstories.com/en/recipes/festive-chocolate-slice-and-bake-cookies-394c">Festive slice and bake cookies</a> — <a href="https://www.kitchenstories.com/en/recipes/lemon-bars">Lemon bars</a> — <a href="https://www.kitchenstories.com/en/recipes/cinnamon-pavlova-with-apple-pear-compote-and-mascarpone">Cinnamon pavlova</a> — <a href="https://www.kitchenstories.com/en/recipes/upside-down-mulled-wine-and-orange-cake">Upside-down mulled wine and orange cake</a> — <a href="https://www.kitchenstories.com/en/recipes/easy-chocolate-loaf-cake">Easy chocolate loaf cake</a> — <a href="https://www.kitchenstories.com/en/recipes/orange-pistachio-and-polenta-loaf-cake">Orange, pistachio and polenta cake</a> — <a href="https://www.kitchenstories.com/en/recipes/classic-blondies">Classic blondies</a> — <a href="https://www.kitchenstories.com/en/recipes/speculaas-cheesecake">Speculaas cheesecake</a>

Let us know what kind of finger food is always a hit at your house. We’ll see you in the comments!

Recipes and tricks for more relaxed December eating

20+ Easy Finger Foods That Beat a Sit-Down Dinner

From big bunches of Swiss chard to baskets full of juicy heirloom tomatoes, aromatic peaches to bundles of crisp red radishes, enjoying the abundance of summer is one of life’s simple pleasures. This article is part of “The Big Veggie Summer Issue,” a month of plant-based recipes presented by <a href="https://www.gardengourmet.com" rel="nofollow">Garden Gourmet</a>. Whether you’re an omnivore or flexitarian, vegan or vegetarian, there’s something for everyone! To get up to date on all the amazing veg we’re cooking with this month, check back <a href="https://www.kitchenstories.com/en/stories/the-big-veggie-summer-issue">here</a> for a full list of our latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for extra tasty content!

Kimbap (or gimbap) are Korean seaweed rice rolls. They’re colorful, seaweed-wrapped rounds of delight; like tiny mosaics, they’re pieces of art you can eat with your hands. I didn’t grow up eating them from the <a href="https://www.bonappetit.com/story/cooler-full-of-gimbap" rel="nofollow">cooler on a cross-country road trip</a>, but that won’t stop me from doing so in the future—and I’m here to convince you of the same.

In Korean, gim means dried seaweed sheets and bap means rice. Kimbap is the dish that combines these two ingredients, by layering rice and various fillings onto the seaweed sheet before rolling it up and slicing into perfect (if not large, so open wide!) one-bite rounds. Many Koreans around the world turn to Kimbap for picnics since they’re easy to share, easy to pack, can be eaten with your hands, and make a satisfying meal on their own.

Besides the gim (use roasted seaweed sheets) and bap (typically <a href="https://www.kitchenstories.com/en/stories/the-easy-guide-to-making-perfect-rice">short-grain white rice</a>, but could also be medium grain, brown rice, or <a href="https://www.masterclass.com/articles/the-secret-behind-forbidden-rice-all-about-black-rice-plus-a-simple-black-rice-recipe" rel="nofollow">black “forbidden” rice</a>), there are no hard and fast rules when it comes to how to fill kimbap. Some popular ingredients include pickled radish (danmuji); meats like bulgogi, spam, ham, <a href="https://www.maangchi.com/recipe/chamchi-gimbap" rel="nofollow">tuna</a>, imitation crab, or even hot dogs; egg strips; spinach; carrots; kimchi; but this by no means covers everything. You can also put cheese, <a href="https://www.kitchenstories.com/en/stories/more-mayo-more-flavor-6-yum-mayo-upgrades">mayonnaise</a>, <a href="https://www.maangchi.com/recipe/dakgogi-gimbap" rel="nofollow">fried chicken</a>, herbs, or loads of fresh veg into your kimbap—the choice really is yours!

In addition to the endless variety of fillings you can experiment with, there are also various ways to wrap or fold kimbap. The most popular is the classic roll (<a href="https://www.kitchenstories.com/en/recipes/make-gimbap-with-devan">see how it’s done here</a>), but you can also follow the <a href="https://www.tiktok.com/@ellcarter1/video/6912385832364133634?is_copy_url=1&amp;is_from_webapp=v1" rel="nofollow">tortilla wrap</a> <a href="https://www.tiktok.com/@kitchenstories_official?lang=en" rel="nofollow">TikTok</a> trend and make <a href="https://www.koreanbapsang.com/folded-kimbap-or-gimbap/" rel="nofollow">folded</a> <a href="https://www.youtube.com/watch?v=CWdneaQNR70" rel="nofollow">kimbap</a>, make <a href="https://www.maangchi.com/recipe/samgakkimbap" rel="nofollow">triangle kimbap</a> that come with their own plastic wrapping for easy transport, or even small filled balls of rice whose name translates to “<a href="https://www.youtube.com/watch?v=xbF3CYdIZ90" rel="nofollow">ugly kimbap</a>.”

While at first glance kimbap can look quite similar to <a href="https://www.kitchenstories.com/en/stories/how-to-make-sushi-at-home-its-all-in-the-technique">Japanese sushi</a> (<a href="https://www.tsunagujapan.com/how-to-make-makizushi/" rel="nofollow">makizushi</a>, specifically), it is not the same thing. Kimbap uses rice seasoned with toasted sesame oil and salt, while <a href="https://www.kitchenstories.com/en/recipes/how-to-prepare-rice-for-making-sushi">sushi rice</a> is seasoned with rice vinegar, salt, and some sugar for sweet, slightly acidic flavor. Kimbap fillings are typically cooked and can be easily made and served vegan, while sushi fillings rely mainly on raw seafood and are not as often made vegetarian or vegan. Kimbap has all the savory flavors packed inside and is therefore typically not served with anything, whereas sushi is often served with soy sauce, wasabi, and pickled ginger. Finally, kimbap is something casual and often made at home or picked up from a convenience store for a quick lunch, it just doesn’t have the fine dining “prestige” that many sushi restaurants and sushi chefs do.

Why kimbap is the perfect picnic pack, plus the 6 kimbap-making tips you need to know

No matter which way you choose to wrap or roll your kimbap, there’s no denying that it’s a food that’s made to travel and eat with your hands. It makes a great alternative to a sandwich in that way, and thanks to the rice, kimbap is incredibly satisfying as a post-swim or -hike fuel. You can slice them up and pack them into a lunchbox or bag, or simply wrap the entire roll in plastic, aluminum, or beeswax-wrap to slice later or eat like a big kimbap-burrito. The slices are easy to share with friends and family and <a href="https://www.kitchenstories.com/en/recipes/make-gimbap-with-devan">our recipe</a> scales up easily.

Before you get to making your kimbap (I can tell you’re chomping at the bit!), here are a few helpful tips you should know:

1. Don’t overfill your rolls: This is key! It might be tempting to add lots of your fillings into your roll, but the seaweed sheet can really only handle so much. To test whether you’re filling it too full, gently start to roll it—the rice on the side closest to you should come in contact with the rice on the side farthest from you, if it doesn’t, remove some fillings! 2. Don’t be afraid to really press it hard: If you don’t press your roll together hard enough, it could fall apart. I learned this lesson many times over, so really don’t be afraid to give that roll a good hard press from all sides so it will stick together and slice into nice, tight rounds. 3. The trick to perfectly round kimbap? A bamboo mat: I tried (and tried) rolling the kimbap by hand or using a clean kitchen towel or piece of parchment paper to help. While the outcome was passable, it was harder to do and didn’t give me the nice round shape I wanted. Most Asian grocery stores have relatively cheap bamboo rolling mats and I would highly recommend getting one for this recipe.  4. Drain your fillings well: While the rice provides a nice barrier between the fillings and seaweed, it’s still important not to have fillings with too much liquid. Drain them well or pat them dry to ensure the best outcome. 5. Use damp hands to spread the rice: Having trouble spreading the rice? If you’re using your hands, wet them to prevent sticking. If you’re using a rice spoon, dab a bit more sesame oil onto it. 6. Save some time and prep the kimbap fillings ahead: While kimbap itself is not a great prep-ahead item (the rice can dry out quickly if stored in the fridge for 12 or more hours), you can cheat it by prepping all your fillings a day or two ahead of time. The day you want to make and serve the kimbap, all you have to do is cook the rice, assemble, and slice! Let the rice cool a bit before rolling by transferring it (after it has had at least 10 min. to rest) to a large bowl or sheet pan, seasoning it, and letting it sit.

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