We all like a good party, especially if someone else is giving it! You can start small and just have a few good friends over. Or, you can invite a crowd. Once you make up your mind how big you want your party to be, the next decision is what do you serve?
An easy party, that doesn't require scads of food, is the cocktail party. A few hors d'oeuvres, some wine and/or beer and you are set. No sit down dinner, no planning multiple courses, no wondering where everyone is going to sit.
Just remember, when you throw a party, YOU are suppose to have fun too. The October 2012 Bon Appetit magazine did an article called "The BA Guide to Hors D'Oeurvres" where they set out seven rules for parties. A good set of rules that will help you enjoy your own party.
Rule 1: You deserve a shower. No host wants to still be slicing veggies when the doorbell rings. They recommend acting like a caterer: get the busywork out of the way early, then get all dressed up. At party time, set out your snacks--all of which have been prepared ahead of time. Like the Mini-Shrimp Rolls they highlight.
Rule 2: Never let them see you deep-fry. Grease-coated glasses, an oil-spattered stove and a pot of hot oil is not a winning party move. BA offers a recipe for Ricotta and Sage Fried Meatballs that can be made and fried up to a month ahead, then reheated straight from the freezer. Serve with a marinara dipping sauce, and you're set.
Rule 3: It's the economy of scale, silly. BA ponders the question of why anyone would assemble bite-size tarts in individual pans when you can supersize production on a baking sheet? Make one big tart, then cut it into little shapes-no need for perfection. Their Butternut Squash Tart with Fried Sage fits the bill. The recipe starts with store-bought puff pastry which makes this recipe easy.
Rule 4: Fake it--and make it. The idea of serving store-bought edibles might sound like cheating but it works. Offer a couple of make-ahead bites alongside the best-quality meats and spreads money can buy or go for the best you can afford.
Rule 5: Chips and dip: It's the law. Make sure you have chips sturdy enough for scooping. Also be sure to have a backup so dip refills are seamless. "But with dip, the learning is simple: If you serve it, they will come." BA offers a spectacular recipe for Queso Fundido, which takes only ten minutes to prepare.
Rule 6: Go ahead, mix it up. When planning your hors d'oeuvres, always vary the type of snack as well as the display. "Jose Andres, culinary director of the SLS Hotel South Beach and tapas maestro, says, "If I have one item on a skewer. I'll do something else in a teacup, which may be next to a small sandwich." The message here? It's more fun when you are creative.
Rule 7: Ditch the silverware. They call it finger food for a reason. Experts recommend one bite and no more. Compose small bites that can be eaten easily and without forks, plates and no mess.
Along with the above recipes, BA offers these hors d-oeuvre recipes as well: Chili-Lime Cashews, Crunchy Sake Pickles, Caramelized Onion and Shallot Dip, Roasted Red Pepper Soup Shots, Frico (cheesy lace crackers), and Seared Steak Lettuce Cups.
Whatever your plans, be sure to slow down, have fun and enjoy the holidays this year.
Bon Appetit, Reno!
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