Just the other day, right after baking Christmas cookies and preparing customers gift bags I thought it’s been awhile since I hosted a true cocktail party. Like a little kid who sees candy in the store, I had an overwhelming feeling of I want this. Not sure of how it would pan out on such short notice, especially during the holidays, I was hoping that a few friends would be available. As it turned out, most were and thrilled to join. And so began the quick list making of what to make and how to serve.

This post is going to be down and dirty. First, because that is how it came about and also because if you want to pull this together for New Year’s Eve or the upcoming weekend, you don’t need alot of hoopla. I will warn you there are a lot of dishes. And you don’t have to serve all of them. Choose the ones you like or able to tackle. Honestly, I didn’t even realize how many dishes I had put on the table until my hubby, Juancarlos, said ‘Honey, we definitely do not need the spicy chorizo. You have 17 plates out there!”

The good thing about this menu is that some of these platters were store bought which take a load off. It’s as simple as open a container and find a nice platter. Others required some time. I started prepping at 10am that day and finished right as guests were arriving at 5pm, minus the time to shower, dress and blow dry my curls.

I also needed some holiday decor since our house was not decorated for the Christmas. I made a stop at Trader Joe’s for some florals the day before but didn’t arrange until the same day. Lazy stupidity on my part when I certainly could have prepped the flowers the day before. I choose the simplicity and holiday tradition of white and red with some greenery. I kept the arrangements small and low so they could be a part of the table-scape without being in the way.

White Roses with sprigs of eucalyptus. Simple and elegant.

Mini Red Mums for the Christmas holiday spirit.

Because there were so many offerings, the easiest way to share this with you is to show the platter and give you a quick instruction rundown or the link to the full recipe. Quantities will be up to how many guests you are expecting. I made this for 10 people. We didn’t have many leftovers at all, since people came at 5p and left at 9:30p. I would say it was successful last minute soiree.

Here’s the menu:

Goat Cheese Stuffed Piquillo Peppers
Cheese/Charcuterie Board
Farro Salad with Roasted Spiced Butternut Squash, Pepitas & Dried Cranberries
Boquerones
Fennel with Oil, Coarse Salt &. Cracked Pepper
Marinated Feta with Fried Rice Cakes
Radish Slices with Herb Salted Butter
Crudités with Orange Yogurt Dip
Smoked Salmon with Watercress
Oven Roasted Grape Tomatoes with toasted bread
Dana’s Nuts: Spiced & Candied (Obviously, these are my own brand but you can easily just buy some nuts and add this one to the store bought list, as well as the cookies & cake below)
Cookie Tray
Orange Loaf Cakes
Store Bought
Spanish Tinned Mackerel
Pickled Mushrooms
Marinated Artichoke Hearts
Caponata with Sourdough Bread

Ok, ok I know this seems like a ton. But I had small amounts of each. Truth be told, as I was making one dish, I noticed items in the fridge that I could easily make something out of. And that is how I arrived at 17 different plates.
Modify as you see fit. Here goes…

PIquillo Peppers Stuffed with Goat Cheese

Cheese & charcuterie board

farro salad with Spiced roasted butternut squash

This is a riff off my **Bibb & Butternut Squash Salad**. I just swap the lettuce for Farro.

Boquerones

Marinated Fennel

Simple & refreshing. Cut fennel in bite sized chunks, drizzle with Olive Oil, coarse sea salt & crushed black pepper.

Mackerel

marinated feta with rice cakes

I almost always serve up my **Marinated Feta** because it’s a tried and true winner. It goes great on almost anything (rice, pasta, salads, crackers, bread, roasted veggies… the list goes on). I made rice cakes. Combine cooked rice with flour, egg and form into small squares or rounds. I added sautéd kale to the mix. Refrigerate to let set, then fry in oil until golden brown. You can make these ahead of time then warm in the oven to serve.

Oven Roasted Tomatoes with Sourdough bread

Oh the delicious sweetness of **oven roasted tomatoes** with grilled sourdough bread

Radishes with Salted Herb Butter

So simple yet so different. This dish confuses then amazes guests. The peppery, crisp bite of the radish against the sweet, saltiness of herb butter is a winner every time. Herb Butter: leave butter at room temp. Chop your favorite herbs (I used parsely & basil). Mix in course sea salt and voilá.

Crudités with orange yogurt dip

Pick your favorite veggies for dipping. I like to mix it up with soft, like Endive and crunchy like Snap Peas, sweet like Red Pepper and clean and crisp like cucumber. For the dip, use full fat Greek yogurt. Mix in orange zest, the juice for orange.

smoked salmon with watercress

Another no cook dish. Arrange watercress on bottom of the platter. Roll pieces of smoked salmon around the platter. Top with shaved fennel, sliced scallions and chopped watercress stems. Finish with lemon zest, squeeze of lemon juice & olive oil.

marinated artichoke hearts

Dana’s nuts: spiced & candied

Homemade cookies

Of course you can put out whatever dessert you like. A store bought cake cut into bite size pieces. I just finished making the Christmas cookies, so naturally I put them out.

I placed everything out on the dining room table. Moved the chairs out of the way. People made their plates then we gathered in the living room to sit and chat warmed by the fire. I hope this inspires you to throw a last minute cocktail party. You don’t need 17 platters. Just a few, some wine and cocktails and good company.

Danny & Maria seem pleased with the selection.

Andrea & Jim happy deciding what to get first.

A lovely group gathered for an impromptu cocktail party. It was a great evening indeed.

Happy New Year. Here’s to Abundance…
Health
Wealth
Joy
Peace
And every good thing the universe has to offer.

Hosting summer parties is such a joy. When the weather is superb, and the food is fine and the company is divine, well then, it’s simply sublime.

Such was the case with this summertime cocktail party with neighbors. Now before you start wondering, this was not a recent event, on the contrary. Usually whenever we host events my intention always is to share the festivities, and of course, the food choices/combos in a prompt, timely manner. Sometimes good intentions aren’t enough, which is why I never had a chance to post this event that took place back in 2019. That’s right, way back 2 years ago. At first, I felt remise not meeting my own self imposed ‘timely reporting duties’. But after some consideration, I am glad now about the delay. I think this post might have gotten lost in the soup given that none of us were entertaining in 2020, and therefore, could have been forgotten or overlooked. As I’ve often said, things happen exactly when they should. And so I believe this post is more timely presented now as we ponder hosting more gatherings during the warmer weather and for the upcoming Memorial Day Weekend.

Let me first start by setting the visuals for you. We live in the most charming little enclave of Hartsdale, NY known as Manor Woods. By its name you can imagine that we are nestled within decades old trees that tower above us 40-50 feet. Our ‘hood also sports 4 dead end courts which means no through traffic, and ultimately super quiet streets. (Minus all the dog barking.)

Our backyard tucked under towering trees.

Our front yard guarded by this majestic Oak Tree.

Looking down from our backyard, more trees.

No way out, but we don’t mind. We love it here.

And if those weren’t reasons enough to live here, the neighbors are something special. A diverse group of considerate, caring, joyous people that truly enjoy one another’s company and look out for each other. Which is why for the past several years we have been swapping hosting get togethers at one another’s homes. As I mentioned, the last one we hosted was during the summer of 2019, and the weather was simply flawless for a Friday night of food, drink, good conversation and laughter. There is something so special about just hanging and savoring the moment, as well as the food. Relaxed and easy going with no agenda but to chill.

We had a few more people than our original group which brought the headcount to 18. And it was great to see the camaraderie among all. For this type of event, buffet-cocktail style foods are ideal. Fill up a large table with a good variety of eats and let people pick and mingle as they may. I pulled from some of my favorites and had fun arranging the table from high to low, from hot to cold. For more tips on outdoor hosting, give a gander at 5 Key Steps to Hosting a Garden Party.

Florals don’t have to be fussy, just pretty.

Fill the table, and remember height adds dimension and interest.

Everyone finding their space and favorite drink so we can all catch up.

Back then dipping was encouraged. And no, there wasn’t a line for food.

I do like to ensure that there is variety. If your party is scheduled for 2 hours then it’s true you don’t need as many options. But if it’s going to be longer, having only a couple of offerings simply doesn’t cut it. After a while the palate gets bored, and so do your guests. Plus, with so many people you need to have items that everyone can enjoy. The below menu seemed to hit all the right notes.

Here’s the menu:

Various Cheese & Charcuterie Board with grapes, olives, cucumbers
Fennel with Olive Oil & Course Salt & Cracked Pepper
Baby bell peppers with Chick Pea Mash
Endive Spears with Chick Pea Mash
Endive Spears with Peaches, Goat Cheese & Basil
Smoked Salmon & Cream Cheese on Cucumber Rounds
Spicy Chorizo Pigs in a Blanket
Grill Meats
Watercress, Cucumber & Herbed Butter Tea Sandwiches
3 Dips with Potatoes, Carrots & String Beans
Rice & Quinoa Crunch Salad in Individual Cups
Puff Pastry Tomato Tartlets
Dessert: Homemade Ice cream balls

*Note: Since some of the above items do not have recipe links, please do not hesitate to contact me for simple instructions on how to prepare them. dana@2fishinc.com

Nothing better than Cheese/Charcuterie platters. Always and forever a crowd pleaser.

The freshness and simplicity of fennel dressed with coarse salted, cracked pepper and olive oil. Refreshing and super easy.

Mini bell peppers stuffed with Chick Pea Mash, Smoked Salmon/Cream Cheese/Cucumber Rounds, Watercress/Cucumber Sandwiches.

3 Dips a Dipping. A hearty take on a crudité platter. String beans are blanched, potatoes boiled, carrots are raw all served with 3 different dips that perfectly complement those veggies.

Pretty in Pink. I love playing with color. Rosy Prosciutto, pink Mortadella, red globe grapes and endive spears. What’s not to love here?

Mini spicy chorizo wrapped in puff pastry served with a mix of grain mustard, Dijon and yellow mustard.

Easy to grab and eat Rice & Quinoa Crunch Salad.

Now, I realize that this may seem like a ton of different plates, but for this amount of people for the length of the party (5-11p), the variety and quantity were much needed. Our guests included meat eaters, as well as no pork eaters, plus those who are gluten free. So having options is key to ensure that everyone is satisfied and has enough from which to choose.

Scott & Harry. White wine chilling. (Notice the bug spray between them. Important to have some key essentials available for a backyard party.

All the dishes were well appreciated and loved, even by the kids, which is a great feat if I do say so myself. The best part about these food choices were that most did not require much attending. A couple of dishes were hot/warm but the majority were room temp. Place and walk away!

I can’t wait for our next get together. I’m really going to have to up my game and come up with a whole new offering. Or maybe since 2 years has passed they won’t mind having some repeat performances. I know I wouldn’t.

Hope you give some of these a try, even if on a smaller scale.