I need validation
So, I am having a birthday cocktail party this coming weekend for my friend. There will probably be 15-20 people here and the time is eight o'clock, so I am assuming that most will have eaten dinner before. Also, the guests are all in their mid-to-late 20's (grad students) so I am also counting on this crowd being more interested in the spirits than the chow.
The crux of my dilemma is a trifecta of: not stressing out over doing everything myself -/- cooking for people that are not foodies -/- and wanting to still have a cocktail menu I am personally pleased with.
I guess I need validation that this is okay. :-) Any advice/proposed changes are welcome!
[RE: the summer rolls - how soon in advance can I make them?]
)*Caramelized Onion Dip with William Poll Potato Thins (http://www.thenibble.com/marketplace/...
)*Spinach dip & Stacy's Pita Chips
*Ham & Pineapple Skewers (http://www.rachaelraymag.com/Recipes/...
)*Shrimp Summer Rolls (http://www.foodnetwork.com/recipes/ty...
Dessert: Lemon Bar Squares and Petit Fours
Sounds like a trip to Costco is in order, they can pretty much fill your bill with, if not identical, similar items. Just put the food in your own dishes and garnish with parsley, watercress, etc. And don't put the food out until everyone has either on their second drink or, given the crowd, snuck out into the backyard for a couple of minutes. They'll eat what you serve with compliments.
Lucky guests! Your menu sounds great for your crowd. Nice variety and smart thinking with the majority of your menu (dips, dolmades, skewers, and rolls) made ahead and served room temperature, which is how I like to entertain. It takes the stress out of last-minute cooking so you can enjoy cocktails with your guests. Good idea to use simple composed apps too like the chips topped w/onion dip, and the pineapple and ham skewers. You can do a lot a day or two in advance too if you wanted - especially the dipping sauces and dips - putting skewers together, make dolmades, prep vegetables for the summer rolls, etc. I make summer rolls about 2 hours in advance. Remember to cover with a damp paper/kitchen towel and then the plastic wrap.
I agree! I also like the inclusion of all the vegetarian options. Very smart considering a lot of vegetarian options are something of an after thought, which can make guests feel less welcome than their meat eating peers.
However, as a current grad student, I can assure you that if I were to go to a party at 8, I would probably not have eaten dinner with the assumption that I will be eating (probably a large amount of snacks) at the party.
If you want to walk the line between Costco and doing it all yourself, I would spend my time making the easy dishes and coming up with tasty dipping sauces for some of the ones you can buy. Personally, I would skip the summer rolls altogether since it is winter and they are a lot of work. Why not have a couple of "platters" based on different cuisines? You could have a Greek section with store-bought dolmas, homemade baba ganoush (sp?), pita, lemon yogurt and tahini dips--you could even add the spinach dip here. Then do an American section with the onion dip, potato chips (I would get good store ones because the fresh ones do not hold at all), your ham skewers (yes, Hawaii is a state) and maybe something beef like meatballs. Gougeres are wonderful, but they are a lot of work and like the chips are best warm. I think the lemon squares sound great but maybe the petit fours could be replaced with wonderful brownies. Come up with a signature cocktail and have fun!
Two things about gougeres: first, you can make and refrigerate the dough a day or more in advance. Bring it out several hours before you'll want them, pipe (or spoon) the dough balls onto the cookie sheet and bake them last thing. Second: although everyone says these MUST be fresh out of the oven, I've kept them around for days by way of experiment and found them (to my taste) perfectly palatable. Re-crisping them in the oven works just fine, owing to the high butter content.
Looks a lot like my menu for parties - only I ditched the gougeres last time since they're best hot and I like to have everything done well before the first person arrives. Also, I made a caramelized onion dip for my last party, and if I were doing over again, I'd just throw a package of seasoning in with sour cream and fresh herbs, or something like that. (I just looked at the recipe and see that yours are actually more like plated crisped potato rounds topped with creme fraiche - I'd swap that out for a good quality bag of chips and the sort of dip I mentioned, just to save myself the effort). I'd add a crudite tray also - people appreciate something they can mindlessly snack on without worry, and maybe a few cheeses.
I think your summer rolls will be the big hit. Nice pick!
I'm a guy. Dessert is one of my favorite meals, second only to homemade pasta, really. What can I say? I _love_ the carbohydrates.
I've done dessert buffets at least 25 times in the past, and as long as I served fruit and cheese, and crudites with dips for diabetics, no one ever said, "Gee, I wish you had made hors d'oeuvres."
I've even had all-chocolate parties.
If you don't want to do the work yourself, do you have a bakery in your neighborhood that would do exactly what you want? That's really the easiest, and it can turn out to be not much more expensive.
Some of my favorite things include:
a smashingly fabulous white chocolate cake
flourless chocolate torte
madeleines made with orange zest and dipped in chocolate
mini-tarts with lemon curd
mini-tarts with seasonal fruit on top of creme patissiere (btw, how many of you spell the substance "patissiere," and how many "patisserie?)
a cookie tray (c.c., Oatmeal, lemon, pecan, something caramel)
old-fashioned chocolate buttermilk cake.
Of course, you can make them (or have them made) in full-size or bite-size. I think it's nice to do two full-sized and four finger-food sized desserts. There's just something about a nice thick slab of cake on a plate that doesn't come across in a mini.
and I forgot all about chocolate/raspberry something
and strawberries dipped in chocolate and white chocolate.