Tips on a Successful Cocktail Party
Find appetizers you can make ahead.
Keep it Simple.
Don’t try to do every part of it by your self.
Keep it Simple.
Don’t try to do every part of it by your self.
The quantities for a hors d’oeuvre reception preceding dinner should be roughly half of what would be served if the party is hour’s d’oeuvres only. Time of day also should be considered. If a cocktail party is scheduled for 7-9 p.m., provided enough food to replace dinner. In general the recommendation is
Great party starters can be yours in an instant. Just because you’re short on time doesn't mean you must skip on quality.
Top a block of cream cheese:
Dress up a wheel Of Brie:
(My favorite double or triple cream Brie)
Stir Together:
Wrap it:
- Hors d’oeuvres preceding dinner 5-7 bites per person
- A cocktail party that doesn’t include the dinner hour 7-9 bites per person
- Hors d’ oeuvres instead of dinner: 12- 14 bites per person
- Use lavish quantities of the materials you have selected to decorate the buffet area, whether it’s taffeta, colored fabric, prints, ECT.
- Be bold with your color choices and bold can mean all black, all gold or contrasting colors, like purple yellow.
- Arrange the food at various heights and angles. Flat Food looks boring!
- Bigger is Better, Big baskets, Boxes, Platters, or trays filled with bountiful quantities of food is inviting.
- Create a focal point for the buffet. It doesn’t have to be in the center, and it doesn’t have to be flowers. A Table Top Sleigh or festive basket of ornaments or colored balls at the end of the table might be just the right touch for Christmas. For fall, gourds, pumpkins, Indian corn, or fall vegetables flowing from a
Great party starters can be yours in an instant. Just because you’re short on time doesn't mean you must skip on quality.
Top a block of cream cheese:
- Pesto sauce and chopped dried tomatoes.
- Chili sauce, chopped cooked shrimp, and sliced green onions
- Mango chutney, sliced green onions, and toasted shredded coconut.
Dress up a wheel Of Brie:
(My favorite double or triple cream Brie)
- Spread with honey, microwave at medium high (70 % power) 1 minute. Sprinkle with toasted chopped walnut
- Top with mango chutney, microwave at medium high (70% power 1 minute. Sprinkle with chopped cooked bacon. Cover with puff pastry and bake and make a Carmel sauce and server over top.
Stir Together:
- Score into pie –shed wedges. Decorate each wedge with chopped dried fruit, toasted sesame seeds, and toasted sliced almonds
- Cream cheese, chopped smoked salmon, horseradish, and chopped fresh dill weed.
- Drained plain yogurt, diced seeded cucumber, sour cream, fresh lemon juice, chopped fresh dill weed, garlic, and salt.
- Spoon marinara sauce over feta cheese. Bake at 350*
- Brush triangles of pita bread with melted butter, sprinkle with garlic powder and parmesan cheese. Bake at. 350* until golden. Sprinkle with Italian seasoning.
- Diced tomatoes, feta cheese, kalamata olives, salt, freshly ground pepper , olive oil, and red wine vinegar.
- Fresh lump crabmeat, diced avocado, fresh lime juice, salt, and pepper.
- Spread salmon or crabmeat dip on a flour tortilla, roll up and slice into pinwheels.
- Combine goat cheese, dried basil, and cracked pepper. Spread on thin strips of smoked salmon, roll up, and secure with a wooden pick.
Wrap it:
- Wrap strips of prosciutto around chunks of honeydew or cantaloupe, secure with a wooden pick. Drizzle with fresh lime juice.
- Wrap partially cooked sliced of bacon around oysters or scallops. Secure with a wooden pick. Grill or broil until seafood is fully cooked.
- Sprinkle 8 ounces of cream cheese with garlic power and fresh or dried dill weed, wrap in 4 ounces of refrigerated cresant dinner rolls. Bake at 350* until crust is golden.
- Drizzle goat cheese rounds with balsamic vinegar, sprinkle with herbes de Provence.
- Drizzle olive oil over grilled fish. Add fresh lemon juice, capers, and chopped fresh thyme.
- Drizzle a log of goat cheese with olive oil. Sprinkle heavily with cracked pepper.
