EASY PARTY APPETIZERS

You don’t need a culinary or domestic arts degree to throw a fabulous party- but these easy party appetizers will help.

Although a really great party takes planning, it has nothing to do with your guests being wowed at the reflection of their faces in your shiny floors, or their amazed looks at the sheer size of the hand crafted floral arrangement on the dining room table.

What’s important is the joy that comes from gathering together. The guests are the most important element. And, surprisingly, that includes you, which means not stressing out about having everything perfect.

Think of this quote from Salvador Dali: “Have no fear of perfection. You’ll never achieve it.” With that in mind, know that if you’re relaxed, your guests will be, too.

If you’re inclined and able to make everything yourself, that’s great. If not, that’s OK, too. There are wonderful prepared party foods available, so take advantage. Mix and match – make a few of your own signature dishes and supplement with store-bought. Look for hors d’oeuvres and dessert recipes that can be made ahead.

As far as drinks, know your guests’ preferences, yet keep it simple. The drinks should compliment the food. A couple of good quality wines (visit your wine store, let them know your menu, and ask for suggestions) are always in good taste. Have a variety of non-alcoholic beverages, as well. Never run short of ice. Depending upon the drinks, up to a pound per person is safe.

Since most of the work will be done in the kitchen, keep yours in party-ready order:

Run and empty the dishwasher
Trashcans should be emptied with clean bags
Counter space is usually at a premium, so keep them as clear as possible. Make stations of foods that need to be baked or cooked. Put those near the stove. Feel free to use disposable baking trays and pans. Less cleanup later!
Drinks should have their own counter space, preferably near the refrigerator and freezer to restock ice and condiments.
Clean as you go during the party, but only as best as you can. I clear a space in my laundry room for server ware, pots, etc. that I can’t clean right away. I keep a bucket of hot, soapy water in there for flatware to soak. Enjoy the party and your guests. The dishes will wait for you.
If someone offers to help, LET THEM!

Here are some of my favorite do-ahead Easy Party Appetizers and desserts, perfect for entertaining small, or large groups:

Easy Party Appetizers | HONEY ROASTED BEER NUTS
Better than anything you can buy. They keep up a month, but I can guarantee they won’t last that long!

2 cups whole almonds, skin left on and toasted ***
¼ cup sugar
½ teaspoon salt
2 tablespoons ea: honey and water
2 teaspoons Canola oil

Mix sugar and salt in large bowl and set aside. Stir together honey, water and oil in pan and bring to a boil. Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 minutes. Transfer nuts to bowl with sugar/salt mixture and toss until evenly coated. Pour out onto sprayed cookie sheet. When cool, break up and store airtight at room temperature up to a month.

**To toast nuts: Pour in single layer on cookie sheet. Roast at 350 until fragrant, about 8-12 minutes. Stir from the outside edge into the center a couple of times.

Easy Party Appetizers |CHEVRE BAGUETTES WITH SALAMI AND TRUFFLE OIL
Wow – these look elegant and are sure to impress. The best part? They’re incredibly easy to make. This recipe serves 24. Divide in half or increase as necessary.

12-16 oz chevre (goat cheese)
24, 1/4 to 1/3” baguette slices
48 thin slices Italian salami
24 baby spinach leaves
Pecorino Romano or Pamigiano-Reggiano, shaved
Truffle oil

Spread goat cheese generously over bread. Fold salami slices to fit and arrange two on each slice, overlapping. Top with spinach and cheese shavings. This can be done several hours ahead. Cover lightly and refrigerate. To serve, drizzle each with a couple of drops of truffle oil.

Easy Party Appetizers | ROASTED SHRIMP COCKTAIL “SHOOTERS”
Shrimp elevates the party several notches. For a small party, serve the shrimp in shot/shooter glasses, putting the sauce in first. For larger parties, fill a straight-sided glass bowl with crushed ice, and nestle a bowl of cocktail sauce in the center. Hang the shrimp on the rim and arrange some around the bowl of sauce.

1-1/2 pounds jumbo shrimp (16-20 count), shells peeled, tails left on
1 generous tablespoon minced garlic
3 tablespoons or so olive oil
Salt and freshly ground pepper to taste
Handful of fresh minced parsley

Preheat oven to 450. Remove vein from shrimp if necessary. Toss shrimp with garlic and olive oil. Spread on baking sheet in a single layer. Roast for 3 minutes, turning with tongs. Finish roasting in about 2 minutes or so, just until the shrimp are opaque and firm. Don’t over roast or they will be dry. Let cool a bit and season to taste, sprinkling with parsley. Chill at least 2 hours or up to 8, covered in the refrigerator. Serves 5-8. Serve with cocktail sauce.

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EASY PARTY APPETIZERS