Girl Party Food: Bleu Cheese Canapes

A few weeks ago, my friend Jean gave me a book she found at an antique store in South Haven. Circa 1950ish, and decked out in a very apropos cross-stitched-look cover, it’s called Betty Crocker’s Guide to Easy Entertaining: How to Have Guests and Enjoy Them. Jean referred me to the chapter entitled “Stag Parties.”

“Stag party” isn’t a phrase I hear very often. According to the formidable Betty C., it’s an all-male gathering involving something like poker or football-watching during which the men “forage” for previously prepared food the woman of the household has left for them. Suggested menu items include cold cuts, a pot of baked beans, a bowl of potato salad, or anything else that is hearty and doesn’t require any kind of sophisticated assembly. The book also recommends that the hostess, after laboring over all this food, greets her husband’s guests at the door, then discreetly disappears.

I promptly made a copy of the page spread and hung it on my office wall – it has gotten plenty of laughs from those who pause to read it.

But I think the 1950’s stag party fare Betty suggests has given way to pizza. At least, I know that’s what Eli and his friends eat at their occasional Poker Nights (also contrary to what Betty suggests, I’m not about to be there to greet the guys at the door then disappear, leaving behind a feast I’ve labored over).

However, pizza is not the way of the stag party counterpart, known as the “hen party,” which is anything from a formal bridal or baby shower to what is commonly referred to as a “girls’ night,” when women casually get together en masse, catch up on each other’s news, and eat “girl food” (more on this in a minute).

I like hen parties. Yes, they tend to be loud with female chatter, and the volume tends to increase in tandem with the length of the party and the amount of wine. Yes, they tend to involve more talking than any other activity – there’s certainly never poker or sports-viewing going on. And yes, they involve the kind of “girl food” at which men turn up their noses. Hummus and pita chips. Shrimp baked in squares of puff pastry. Truffles (the chocolate kind, not the mushroom kind). Anything bite-sized (the fancy name for this food subgenre is “canape,” pronounced can-uh-pay). Anything that doesn’t require silverware. Anything you can eat with one hand, so that your other hand is free to hold your wine glass or to be waved around expressively as you talk. And yes, I’m stereotyping a bit here, but it’s all in good fun.

Of course, I have a recipe to go along with this diatribe about stag parties and hen parties, and it’s girl food of the best kind: sophisticated flavor-wise, but easy to put together and make-ahead friendly. These fabulous eats called Bleu Cheese Canapes consist of cheese, mayo, and seasonings mixed together and baked on a round of French baguette. I first tried them at my best friend Amanda’s baby shower. Her mother, Barbara, made them, and they were a hit. Since then, I’ve made them for several “girls only” events, and they get raves every time. They are made ahead and frozen, then slid onto a cookie sheet at the last minute for baking. They go great with red or white wine. And while their name implies “warning: possible intense flavor here,” the bleu cheese is subtle and just enriches the flavor of the cream cheese. They’re delectable.

Bleu Cheese Canapes

16 ounces cream cheese, softened (low fat is fine)
1 cup mayonnaise (light is fine)
1/4 cup chopped scallions
4 ounces (1 cup) bleu cheese, crumbled
1/2 teaspoon cayenne pepper
1 long loaf (or two short) French baguette, sliced into 1/2-inch thick rounds
Paprika for garnish

In a medium bowl, mix cheeses and mayonnaise together until well-combined, or cream together using a mixer. Stir in the scallions and cayenne pepper. Spread or scoop 1 tablespoon of mixture onto each slice of baguette. Place on a baking sheet and freeze for at least four hours. (If you’re making these days in advance, cover with plastic wrap before freezing.)

15 minutes before serving, remove from freezer and place in a preheated 350-degree oven. Bake 15 minutes. Sprinkle with paprika and serve immediately.