by Anna Post
How Many to Invite?
The cocktail party is one event where even a tiny apartment can absorb a large number of people. Why? Because most people stand and mingle and don’t expect to sit, so you only need a relatively small number of chairs. That said, you also need to take care not to overcrowd your place to the point where your guests are uncomfortable. Before you try to cram thirty people into your studio apartment, consider whether a group that size will be able to move about without spilling their drinks or smushing their hors d’oeuvres. Noise level—both the chat and the music volume—is a factor, too: You want your guests to be able to hear each other.
* * *
Note to Self
Don’t greet guests at the door with a drink in your hand—it looks tacky.
* * *
Planning the Party
The classic cocktail party stars drinks and hors d’oeuvres, a little glam, lots of chat, and a great playlist. Some of your choices in these areas may depend on whether you’re doubling as bartender. It’s simply not realistic to be the host and the bartender for more than six people—you’ll be spending way too much time tending bar instead of tending to your guests. If you don’t want to hire a bartender, call on your spouse, partner, or a good friend to fill the job. Or you can mix the first drink for each guest and then invoke “summer rules,” inviting everyone to refill as they wish.
As for the yummies? Think finger food—or any hors d’oeuvre that can be eaten easily. One-bite foods, dips, mini appetizers, and anything on a toothpick are perfect choices. Just be careful to keep hot foods hot and cold foods cold. Sushi, for example, may be the perfect “bite,” but it must be absolutely fresh and kept cold (do you have room in your fridge?) and not left out on a platter or you risk making your guests ill.
Always start the party with something guests can help themselves to—a simple bowl of toasted nuts or a dip with pita chips will do the trick. Passing a tray or two of hors d’oeuvres yourself once everyone has arrived is hospitable, even if you plan on offering that appetizer as a self-serve for the rest of the evening; it’s a nice to way to welcome everyone and provides an opportunity to circulate quickly. Open with tiny one-bites and a few things for the ravenous, then graduate to more substantial fare if you choose. You can also go the stationary buffet route with small plates, or serve a combination of passed and stationary hors d’oeuvres.
* * *
Designated Drop-Off
If you don’t have any help, set aside some kitchen counter space as a drop-off center for used glasses and plates and be sure to have readily accessible bins for trash and recyclables. That way you and any helpful guests will know just where to put the discards, keeping the party area neat and attractive.
* * *
* * *
Where to Put Those Toothpicks?
Include a small cup or glass on any tray that has picked hors d’oeuvres and put one toothpick in it so that guests get the idea. The same goes for olives, shrimp, or nuts with shells: Provide a small dish for the pits, tails, and shells. No one wants to be stuck holding a fistful of those!
* * *
Even the best multitasker will have a hard time holding a plate and napkin in one hand and a glass in the other, eating the hors d’oeuvre and maybe even shaking hands at the same time. If you’re using small plates, have tables or other landing spaces available to put them down on. Also provide lots of cocktail napkins, receptacles for cocktail picks, and a tray or designated spot for discarded glasses, plates, and napkins.
In addition to providing cocktails and hors d’oeuvres:
Choose and set up a bar area—with ample space in front of it—out of the way of traffic flow.
Check on seating—a few small groupings for a large party, enough seats for all at a small party.
Decide whether to hire help.
Check your bar and bar supplies, ice bucket, tongs, wine bucket, glasses, and serving plates.
Purchase cocktail napkins and picks.
Stock up on ice yourself or plan to have it delivered about an hour to an hour and a half before the party. Trust us: You can never have enough!
The Self-Serve Bar
A self-serve bar will free you up to visit with guests and see to your hosting duties. You don’t have to offer a full bar selection—you can limit the offerings or serve a signature drink (Appletini, cosmo, Champagne cocktail, margarita) plus wine, beer, and nonalcoholic choices. Another option is to mix a big pitcher of sangria or serve a drink that can be spiked by the glass or not, like a spiced pomegranate punch. If you offer a signature drink, do a taste test to make sure it’s mixed well. It’s better to have too much in the bar than too little; you can always use it again at another time, and some liquor stores will take back unopened or unchilled bottles.
One Bar or Two?
One bartender can handle twenty to thirty people easily. Any more than that, and you might consider setting up a second bar. In this case, you don’t necessarily need to hire a second bartender: Simply designate one bar as a cocktail bar and the other a self-serve bar for wine, beer, and nonalcoholic drinks. Don’t forget to set up lots of ice, glasses, napkins, lemons, and limes at your second bar. Locate the two bars in separate areas to prevent overcrowding.
A COCKTAIL PARTY TIMELINE
Four weeks: Hire any professionals and other help.
Three weeks: Send invitations; plan menu and decor.
Two weeks: Purchase all nonperishables: liquor, beer, wine, seltzers, sodas, napkins. Order special ingredients and arrange for any rental items—set the delivery date one day before the party.
One week: Organize music, prepare grocery and to do lists, pick up any nonperishable decor items, order flowers.
Two days: Shop for groceries.
One day: Clean house, prep guest bathroom, set up coat area, prep food, pick up flowers, arrange flowers, make “day of” timetable.
Day of party (morning): Assemble flowers and decor; assemble or have ready to assemble all hors d’oeuvres; prep serving platters with utensils. Label dipping bowls or platters; set up bar and glassware; chill wine, beer, and mixers.
Two hours ahead: Get yourself ready.
One hour to 45 minutes ahead: Begin setting out hors d’oeuvres on platters; preheat oven for heated hors d’oeuvres; set out coasters.
Half hour: Turn on music (test volume); give guest bathroom and party area a final check; finish setting bar with ice, mixers, and garnishes; finish hors d’oeuvres.
During: Replenish hors d’oeuvre platters; heat and serve any hot hors d’oeuvres.
The Cocktail Buffet: Hearty Hors D’oeuvres
The cocktail buffet is a cocktail party that doubles as a light dinner. There’s plenty of food, so guests won’t have to make dinner plans and can linger longer at the party. Your invitation should indicate that it’s a cocktail buffet or say “Hearty Hors d’Oeuvres.” (Another option is to say “Serious Hors d’Oeuvres.”) Just listing a starting time on your invitation is also a signal to guests that you’re expecting them to stay and that they can expect plenty to eat.
Your menu can be simple, but it should be substantial. If you don’t want to deal with plates, serve hearty finger food: skewered chicken or beef satay, jumbo shrimp, sliced ham or cold steak with mustard or aiolis, and little rolls or biscuits for mini sandwiches. Hot items, like Swedish meatballs, hot artichoke dip, or crab cakes, call for small plates. Set up a buffet table so guests can help themselves, and be sure to keep the table and platters tidy and refreshed. You can end the evening with cookies and coffee—a nice way to indicate that the party is wrapping up.
FIVE COLD HORS D’OEUVRES
Chilled Cucumber Soup Shooters (served in shot glasses)
Tomato and Basil Bruschetta
“Stand-up” Salad with Green Goddess Dip (page 197)
Smoked Salmon Toast Points with Crème Fraîche, Chives, and Capers
Prosciutto-Wrapped Melon, Pears, or Asparagus
FIVE HOT HORS D’
OEUVRES
Canellini Bean Puree on Grilled Bread with Olive Oil, Pine Nuts, and Herbs
Mojo Shrimp Skewers (page 124)
Crab Cakes
Stuffed Mushrooms with Spinach, Bacon, and Aged Gruyère
Spiced Lamb Riblets (page 124)
EASY-TO-PREPARE HORS D’OEUVRES
Crostini with:
Goat Cheese and Olive Tapenade
Cream Cheese and Chutney
Blue Cheese and Toasted Walnuts
Prosciutto and Fresh Figs
Butter, Radishes, and Sea Salt
Avocado and Cilantro with Lime
Ham and Honey Mustard Butter
DIPS
Hummus with Endive Spears and Pita Toasts
Greek Yogurt with Celery and Cucumber Spears
Blue Cheese with Hearts of Romaine
SKEWERS
Pineapple Skewers with Chile and Lime (page 125)
For cocktail recipes, see Chapter 8, Delicious Drinks, page 95.
Mojo Shrimp Skewers
Mojo sauce is as much a condiment in Cuba as it is a marinade, often found right on the dining table and splashed onto just about anything. It also makes a delicious marinade for chicken or seafood. Serves 12 (approximately 2 each)
½ cup extra virgin olive oil
10 garlic cloves, minced
1 tablespoon chili flakes
2 teaspoons ground cumin
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
¼ cup roughly chopped parsley
1 pound large (21 to 30) raw shrimp, peeled and deveined, tails left on
1½ teaspoons salt
In a medium saucepan over medium-high heat, heat the olive oil until hot but not smoking. Carefully add the garlic, chili flakes, and cumin, and cook, stirring occasionally, until golden but not brown. Remove from the heat. Add the orange juice, lime juice, and parsley—be careful as this may bubble violently. Transfer to a bowl and cool to room temperature before using.
Preheat a gas or charcoal grill until very hot. Toss the shrimp in the salt and let sit for 3 to 5 minutes. Add the marinade and let sit for at least 10 but no more than 20 minutes. Skewer the shrimp and grill over high heat for 2 minutes on each side until cooked.
Spiced Lamb Riblets
These chops also make a great dinner party main course. Serve 3 to 4 chops per person, with Salsa Verde (page 161) on the side, accompanied by Garlic Mashed Potatoes (page 84) and Roasted Fall Vegetables (page 83). Serves 4 (approximately 4 ribs per person)
1 tablespoon olive oil
2 teaspoons ground fennel
2 teaspoons ground coriander
½ teaspoon ground cloves
½ teaspoon ground cinnamon
5 teaspoons kosher salt
Finely grated zest of 1 large or 2 small lemons
2 racks of lamb, about 1½ pounds each, frenched (see Note)
Heat the olive oil in a small pan over medium heat and add the spices. Toast for several minutes, stirring constantly, until fragrant. Remove from the heat and add the salt and lemon zest. Let cool completely.
Cut the lamb into individual chops, cleaning any remaining bits of sinew off the bone if necessary.
Preheat a gas or charcoal grill until very hot. Rub the spice mixture into both sides of each chop, keeping the bones wiped clean. (You may rub in the marinade an hour or two before grilling and set aside, but no more than 2 hours.) Grill over high heat until medium-rare—about 2 minutes on each side depending on the size of the chops and how hot the grill is.
Note: Chops that have been frenched have the meat and tough residual tissue scraped clean from the bones. You can ask the butcher to prepare them for you.
Pineapple Skewers with Chile and Lime
This festive hors d’oeuvre is inspired by street food in Mexico, where vendors sell all kinds of fruit and vegetables on sticks seasoned with chile and lime. Light, colorful, and intriguingly flavored with sweet, salty, tart, cool, and hot—sure to get partygoers’ attention. Makes 18 to 20 skewers, serving 8 to 10
1 medium pineapple
¼ cup unblended medium-hot powdered red chile
¼ cup kosher salt
3 limes, cut into 6 wedges each
20 (8-inch) thin bamboo skewers
Cut the top and bottom off the pineapple. Then cut in half crosswise. Stand each half up on the cut end and carefully cut off the skin in strips, working from top to bottom. Remove any remaining “eyes” (the little brown divots) with the point of a paring knife. Quarter each piece lengthwise into 4 wedges and remove the tough core from the edge of each wedge. Then slice the quarters crosswise into ½-inch fan-shaped pieces.
Skewer the pineapple, sprinkling a few of the skewers with the powdered chile and salt as you go. Place the skewers on a platter. Scatter the lime wedges around the pineapple. Place the extra salt and chile in little ramekins and place on the platter.
Provide a tall glass for the spent skewers and a little plate for the used lime.
Note: You may provide little salt spoons for the chile and salt or instruct guests to sprinkle. Provide plenty of cocktail napkins!
The Cheese Party
Artisanal cheese makers in the United States can stand up to anything Europe has to offer. And since we’re Vermonters we’ll shamelessly plug the Green Mountain State’s finest. But whether you’re a fan of Jasper Hill Farm’s Bailey Hazen Blue from Greensboro, Vermont, Great Hill Blue from Marion, Massachusetts, or The Original Blue from Point Reyes Farmstead Cheese Co. in Point Reyes Station, California, the whole idea is to search out your local cheese makers. Anna found a locally produced Brie made with raw goat’s milk that’s now her “house cheese.” Goat, sheep, or cow; fresh or aged—there’s a whole universe of cheese to discover. Start by scouting out local cheeses in farmers’ markets and restaurants that feature local produce, or go online—great artisanal cheese is just a click away on the Internet.
There are several ways to present a selection of cheeses at a party. To keep the palate from being overwhelmed, offer three to six cheeses. In making your selections, consider a cheese’s milk source, texture, and age. You could offer cheeses made from a variety of milks—cow, goat, sheep, buffalo, or mixed—or select a variety of cheeses made from just one type of milk. Texture and age provide even more variables: fresh-ripened, bloomy rind, semisoft, washed rind, hard or blue.
Round out your platter with fruits like grapes, figs, peaches, pears, and apples or honeys and fruit jams. Brie with Champagne grapes, Gorgonzola with pears, and aged Cheddar with apples are classic pairings that shouldn’t be missed.
If you’re looking for beverages to pair with cheese, fruity wines, artisanal beer, and cider make great soul mates. Think young light wines like Chenin Blanc or Gavi with fresh soft cheeses. Spicier and lusher whites like Chardonnay, Riesling, and Viognier pair well with double and triple cream cheeses such as Brie and St. André, washed rind cheeses like Taleggio and fontina, and hard aged cheeses like St. George or Vermont Shepard.
One of our all-time favorite cheese experiences was in Italy, tasting a local sheep’s cheese in three stages of aging. First was pecorino fresco Toscano (fresh Tuscan sheep cheese and Anna’s favorite) served with a light honey; then pecorino medio stagionato (medium-aged) with a hot-pepper marmalade; and to finish pecorino stagionato (aged over three months) with a deep, dark, rich chestnut flower honey. Incredible!
To serve the cheeses, group them on a platter or plate them individually with their accompaniment. (See How to Compose an Attractive Cheese Board, below.) Label each cheese and provide the right cutting tool—a sharp knife or wedge for hard cheeses like Parmesan and Cheddar, a sharp knife for semisoft cheeses like Edam or Bel Paese, a “soft” knife for bloomy rind cheeses like Brie, and a spreader for very fresh cheeses like chèvre. Have several pieces started so guests know how to proceed.
How to Compose an Attractive Cheese Board
A wood cheese board looks attractive and
is actually a practical choice if you’re going to be cutting any firm cheeses or fruit like apples and pears.
We often build our cheese boards by placing several boards in a large flat basket lined with white linen napkins or, in summer and fall when we can find them, grape leaves.
The cheese is placed on the boards, with hard cheeses sliced in small slices and attractively fanned next to a larger whole piece of the same cheese. This way, the shape and rind of the cheese are nicely displayed.
Garnish with toasted or spiced nuts. Dried fruit like dates, apricots, or figs (cut them in half and pit; arrange cut side down), even strawberries or cherries can all be scattered on the board. Tiny clusters of grapes or fresh figs also make an attractive edible garnish.
Herb bundles are inserted between the boards and the perimeter of the basket.
Chutney, membrillo (quince paste), olive tapenades, olives, and honey should be offered in little bowls. These bowls can be placed in the spaces between the boards, as can the bread, either fresh or toasted, and crackers, so that the entire presentation is self-contained.
Creating an Antipasto Platter
While cheese can be savored on its own, it can be part of an antipasto platter, too. We like to build combination platters for parties where we include:
Cheeses: soft, semiaged, and blue or aged
Nuts and dried or fresh fruit
Salumi like prosciutto, sopressata, salami
Pickled vegetables: caper berries; gherkins; pickled green beans, beets, or other seasonal vegetables; roasted red peppers; giardiniera
Toasts, made from a baguette, brushed with olive oil
* * *
Cheese Pairings
