As an event planner/bartender, cocktail parties are our favorite get-togethers to host. They're easy to plan and glamorous yet relatively inexpensive—you can serve high-priced items and still have some money left over because you'll only be serving small bites. Plus, since you'll be making several different types of hors d'oeuvres, there's plenty of room to experiment in the kitchen.
When planning your party, it helps to choose a theme. This doesn't mean all your guests have to show up dressed like pirates or their favorite movie stars—a theme can be discreet, such as a flavor or color that is present throughout the entire evening. A creative theme can make your party feel special without adding to your budget, and it will help you come up with ideas for food, drinks, and decorations.
The key to any great party is for the host to have as much fun as the guests. These tips and suggestions will make the experience easy and stress-free: I
Menu Tips
Go Seasonal
Before you plan a single hors d'oeuvre, think about what foods are in season. If it's summer and farmers' markets are filled with corn and tomatoes, chances are that's what your guests will be craving. Plus, seasonal ingredients are nearly always the freshest, best-tasting options, so the effort you put into cooking will pay off.
Experiment Risk-Free
Cocktail parties are a great opportunity to try new or unusual recipes without the risk there would be with a dinner party for which you're only making a few dishes. Try something new, then fill out the rest of your menu with recipes you've made in the past and no-cook items such as olives and nuts. That way, if one item isn't a huge success, there are lots of backups.
Mix It Up
An exciting menu doesn't mean that each recipe has to be difficult or time-consuming. Your menu can consist of five simple hors d'oeuvres—as long as each recipe has a different flavor, temperature, or texture, your guests won't be bored. Search a variety of recipe databases for quick, easy hors d'oeuvres.
Downsize Old Favorites
Almost any dish can be made over into cocktail party fare. For example, serve your favorite soup in shot glasses or bake your famous mac and cheese in small ramekins.
Remember Vegetarians
Make sure that 20 to 30 percent of your menu is meatless. This is crucial for any vegetarians in the crowd but it also adds variety for the rest of the guests.
Buy Backups
To ensure that you have enough food, stock up on "fillers" such as nuts, olives, breadsticks, and dips. These will save you if folks are really hungry, if unexpected guests pop in, or if one of your labored-over hors d'oeuvres doesn't come out as planned. You can also set up a cheese tray with honey, spiced jams, and crackers or bread. Or, serve popcorn topped with Parmesan cheese or drizzled with flavored oil such as truffle oil.
Prep in Advance
Make sure that 75 percent of your menu can be prepared in advance. That means no heating, constructing, or garnishing—just serving. To cut down on last-minute scrambling, include several canapés in your menu. These mini open-faced sandwiches can usually be prepared fully in advance and served at room temperature.
Signature Cocktail Bar
Our favorite way to serve drinks at a party is to offer a few signature cocktails, plus wine, beer, and nonalcoholic beverages. This is by far the easiest approach to cocktails and can cut down on liquor costs. You can mix the drinks in pitchers ahead of time, then once guests arrive, add ice and serve.
It's best to provide guests with at least two cocktail choices, preferably made with different alcohols—one with vodka and one with white rum, for example. If you're feeling ambitious, add a dessert cocktail toward the end of the night.
When selecting signature drinks, think about the season and theme of your party. At an alfresco summer party, guests will love refreshing Mojitos or Margaritas. In colder weather, they'll cozy up to Mulled Red Wine or Spiced Cider.
Don't forget to check out these websites for some ideas:
www.allrecipes.com
www.celebrations.com
www.foodnetwork.com
www.thatsthespirit.com
No comments:
Post a Comment