Festive Cocktail Party

December 29, 2024

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.

A Summertime Cocktail Party with Neighbors

May 23, 2021

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.

Tortilla - Tradtional Spanish Style

May 4, 2017

Oh so many years ago, I had the awesome experience of living in Spain. Madrid, to be specific. And I loved every minute of it. Including the moment I arrived and ordered a Tortilla Tradicional.

Tortilla, in Spain, is quite a different thing than that of Latin American countries. In contrast to the flour or corn flat bread, the Spanish tortilla is made with eggs, potatoes and onions, and is considered more of a cake or torta. Tortilla being the diminutive form, means little cake. Hence this egg/potato combo is less omelette and more cake. In Spain, it is simply known as Tortilla, but to distinguish it from a French omelette or from the South American flatbread, it is often called tortilla de patatas or tortilla española.

No matter what you call it, this 'cake' is a delight to eat either as a snack, which is how the Spaniards usually eat it, or for breakfast/brunch. Heck, why not a slice for dinner with a vegetable or salad on the side. (A true Spaniard would be appalled at that suggestion. But I am here in the U.S., and we need our greens!)

I will admit that making this was new to me. Years ago I tried my hand at making a tortilla but it didn't quite turn out to the thick, dense omelette it should be. A few reasons for my failure as a true Spaniard. I didn't have an equal amount of eggs to potatoes which is what creates both the thickness and density. Plus I didn't poach the potatoes first. I cooked it altogether in a frittata style. Working at Despaña has taught me a ton, including how to make a proper Spanish Tortilla. After asking Chef Jaume Guerra, and watching the cooks make countless tortillas, one after another, each looking exactly the same, I felt ready to attempt it again. Please, do not get me wrong, I'm still not an expert. Mine did not look as stunningly perfect as theirs but I have more confidence that I have the right technique now. With that, an ever-good student knows how important it is to teach after she has been schooled. So here is the proper way to make this famous, delicious, versatile Tortilla. Best part, It requires very few ingredients.

Ingredients

6 eggs, beaten
6 potatoes, thinly sliced
1/2 yellow onion, thinly sliced
Oil, salt

Instructions

Slice the potatoes and onion thinly. I use a mandolin. You can use the single cutter side of a box grater, or simply cut thinly with a knife. In a sauté pan add at least 2/3 cup of oil and slowly heat, and add the potatoes and onions. Beat the eggs and set aside.

Yes, it's a ton of oil.  but not all of it is absorbed so don't freak out. — Yes, it's a ton of oil. but not all of it is absorbed so don't freak out.

The key in cooking the potatoes is to poach them in the oil not fry. So low and slow is the goal. Let them cook in a gentle manner until the potatoes break apart. Then drain them, reserving the oil. (Since the oil was not heated to the boil point you can reserve it and use it to cook at a later time.)

Slowly poaching away to a soft tenderness.

Let the potatoes cool slightly. You don't want to add them to eggs when they are too hot, but you do want them to be warm so that when you mix them with the eggs it creates almost a custard.

Drain the potatoes, and reserve the oil.  It can be used again. — Drain the potatoes, and reserve the oil. It can be used again.

Mix with eggs while still warm, but NOT hot.

Put some of the oil back in the pan and add your egg/potato mixture. Cook over low heat slowly. Let the mixture set a bit and then using a spatula start to form sides and keep the omelette moving. Allow this to cook 3/4 of the way. Then once it is set with rounded edges, slide it out of the pan onto a plate and then place the pan on top of the plate and flip it over back into the pan to let that side cook.

You can see that it's potatoes being held together lovingly by eggs.

Then place the pan on top and flip it over.

Despaña makes a variety of tortillas. Some have chorizo, others have cheese, or zucchini. The traditional is made of just the ingredients listed above but you can add whatever floats your Spanish Armada. With Mother's Day approaching, this could be a nice way to start the day and treat your 'reina' - aka Queen.

I made this for dish when my niece, Lauren who studied in Barcelona, came for a visit. She loved living in Spain too, and has a passion for Spanish food and culture. So I thought it only fitting to make this classic tapas treat for her.

It was the perfect offering for a late Saturday lunch along with a charcuterie and cheese platter. Slice the tortilla up by cutting a pie wedge, serve with a glass of red wine and some crusty bread. Can you say OLE! Sure can. And now you, too, know how to make a proper Traditional Spanish Tortilla. Viva España!

Printable Recipe Version

Boquerones = Bow ka roe nays

August 4, 2016

Garnished with crushed garlic, chopped parsley and fruity olive oil

A boquerón is a little white anchovy that didn’t get salt cured. Yet this little fish can cure your any need for an elegant, and full of flavor appetizer. Another big plus, it can be served in a variety of ways. I love this tiny fish, and I think you will too. Even people who don’t traditionally like anchovies like them because they are so completely different. They aren’t salty, and don't have that dried intense flavor of the sea. These are much more subtle with a vinegar flavor note (if you serve as they come). Although these delicate delights are becoming more popular, you might not find them in your local market. However, speciality stores such as Despaña have them readily available both in store and can ship them as well. These happen to be one of their best sellers.

Skewered with cucumber & olive. Photo courtesy: asithappens.com

Now, I do admit that I love regular anchovies, so you make think I am biased. But even if you aren't an anchovy lover, these are a must try because these babies are not anything like salt cured anchovies. Toss those old notations out and dive in head first.

First off, a boquerón is a fresh anchovy that gets a salt water bath then a vinegar bath for several hours which helps to give them their crisp white color. The most common and traditional way of serving these is with crushed garlic, chopped parsley and olive oil, as shown above. I love them served swimming on a stream of fruity olive oil. However, one of my favorite ways of presenting them is on a skewer. It creates an elegant appetizer and one that is incredibly cocktail party friendly. Grab, bite and go. I first came to know this method when we prepared them for a big event that Despaña hosted. Shortly after that I added them to Despaña’s After Hours Catering Menu. They are always a huge hit, whether at my home or at a catered event, these fish go flying off the plate.

The skewered version is easily made by using a vegetable peeler to create super thin slices of cucumber. I use either an English or Persian cuc. Simply fold the cucumber in a ribbon style and poke the skewer through. Do the same with the boquerón and then finish with an olive. What I adore about this version is that the vinegar flavor profile is highlighted by the olive and cucumber which keeps this app crisp and refreshing.

There are so many ways to serve these. Just fish around your creative mind and express your own artistic style. Below are a couple of other versions that I have used for delight my guests. One, keeping the vinegar flavor. The other adding the garlic, parsley and oil. In either style, it allows your guests to take a little of this and a little of that.

Or you can take your cue from Spanish tradition, serving it as an individual tapa: atop a slice of bread and tomato.

Here is the way Despaña traditionally serves them up. Photo courtesy of Despaña

Any way you let these fish swim, they are sure to be a crowd pleaser.

From recipes to table settings, lifestyle ideas and food travels, Dana finds simple and easy ways to entertain with her "something from nothing" approach. Whether it’s a holiday feast, a garden party, cocktail event, or Tuesday's dinner, her mantra is always the same; keep it simple, make it delicious, stir it with love.

Dana has also written a children's book series that encourages thoughtfulness, Think...then Jump™

Contact Dana