Two years ago, I hosted one of the most fun parties. It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory. They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe. I hosted another this past week with about 20 guests. Everyone went home with something new, no matter what their size, shape or style!
For the first rounds, we took turns selecting our favorite item. After that, everyone was free to choose anything they wanted to take home.
I made food small enough for just a few bites and ensured there was a good mix of items. I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already. It did take quite a bit of work and organization to ensure everything was done on time.
I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful
- Make a mix of food that can be served cold/room temperature and hot food. The cold food can be ready to go before guests arrive. The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive. I like having hot food to feel like you’ve had a real meal.
- Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors. Possibilities are endless!
- Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed. I don’t like peeling eggs!
- Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive. My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water. I opened all the drinks and hand a drink in their hand right when they arrived. It got the party started right away. My house drink was a little strong (I think I just pour servings that were too big).
- Narrow cups work better than wider ones for cocktail parties. A narrower cup can be rested on a dessert plate and leave more room for food.
Drink and Food for the party: I made approximately 24 pieces per dish with plenty of leftover. I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates. Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.
DRINKS:
- 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
- 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
- Omission of vodka and sparkling lemonade or pomegranate could be substituted
- The French 75 also adds lemon juice
- Sangria
- Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
- Non-Alcoholic – it was warm and I should have had more. I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas. 2 more bottles would been have nice
Cold Appetizers
- Charcuterie board: 1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
- Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
- Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
- Turkey Sandwich: Ciabatta, Mayo+Cream Cheese, bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens
Other make-ahead appetizers
- Brazilian cheese bread (Yields 36):
- 1 1/2 c tapioca four
- 1 egg
- 1/3 c oil
- 2/3 c milk
- 1/2 c packed shredded mozzarella
- pinch salt
- Place everything in food processor and blend of about 20 seconds
- Fill well greased mini muffin tins 3/4 full (1 TBSP)
- Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
- Let cool a few minutes then remove onto rack. I waited too long so a few got stuck onto the pan
- Deviled Eggs with herbs
Hot foods kept in the warmer till guests arrived
- Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
- Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry. Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned. Baked lying flat-turns out light and flaky
- Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
- Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
- Melt cheese, then add apple. Keep in warmer
- Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
- Keep chicken warm and spoon into endive last minute
- Meatball Cups (Yields 18): Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
- Cut 3 inch circles and place in greased mini muffin tins. Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes. Place quarter meatball and top with sauce. Tope with cheese and pop in oven till dough is brown and cheese is melted
Dessert
- Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
- Nutella brownies
- Lemon Bundt cake made day ahead
- Mini Blueberry Pie topped with Whipped cream
- 1 box pie crust makes 24-can be made day before
- Use mini muffin tin, prick bottom with fork and freeze
- Bake at 400 till light brown
- Filling made day ahead
- 2 cups fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
- Place half blueberries, sugar, zest and cornstarch, water in pot. Bring to boil and simmer
- Add remaining blueberries and heat through till sauce is thickened.
- Take off heat and squeeze in fresh lemon juice
- 1 box pie crust makes 24-can be made day before
Nesting On A Hill 