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New Year's Eve: 5 handy tips to dress up your party snacks in sassy avatar

New Delhi: On New Year's Eve, try to serve snacks in a sassy avatar -- like a dip in a margarita glass with wedges or French fries or dress up wedges, fries in pocket-sized pouches

India TV News Desk India TV News Desk Updated on: December 30, 2015 19:12 IST
new year s eve 5 handy tips to dress up your party snacks
new year s eve 5 handy tips to dress up your party snacks in sassy avatar

New Delhi: On New Year's Eve, try to serve snacks in a sassy avatar -- like a dip in a margarita glass with wedges or French fries or dress up wedges, fries in pocket-sized pouches to add a distinct personal touch.

Experts from McCain Foods Kitchen have suggested tips for unique and quick dressing up that would make your treat look as good as a gourmet affair:

*Drink It: Shots never fail anybody! Serve your favourite dip in a margarita glass with wedges or French fries or simply layer up the dip with French fries in a glass.

*Pocket it: Pocket-size finger snacks is something that are a perfect condiment to your favourite shooter, dress up wedges, fries in pocket-sized pouches to add a distinct personal touch to a whatever you serve.

*Steak it: Serving snacks in a regular plate is passé, skewers with their unlimited ways to assemble a host of your ready to make snack together, they also make up for a wonderful platter option.

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*Live counter: Bring back the fun in your food place with a live counter and see the party rolling. Deck up the counter with an array of food options (fruits, herbs, dips) to choose from in terms of garnishing with a base snack like smiles or wedges as base. Ask your guests to make their own custom food canopy and let their imagination do the rest.

*Sizzle them up: Sizzlers are a recent favourite owing to the taste and the dramatic serving. This is one sure way of revamping your snacks to make up for a full meal and the effort. All you need to do is to fry a few of your snacks and serve them smoking hot with sautéed vegetables.

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