Party Ideas And Tips

Recipe Ingredients

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Recipe Instructions

Here are some ideas to consider:

--A whole Brie wrapped in phyllo and baked, served with apricot jam and French bread.

--Teriyaki chicken drumettes dusted with toasted sesame seeds.

--A finger-food salad of raw broccoli and cauliflower florets, marinated overnight with Italian salad dressing, black olives and cherry tomatoes.

--A tray of whole strawberries with a dipping sauce made of sour cream and Grand Marnier.

--A huge wedge of sharp natural cheddar cheese with some crackers and pears for slicing.

--A wonderful hot dip. I have three favorites: one of dried beef and cream cheese, one of crab and cream cheese, and one of artichoke hearts and Parmesan.

--A tray of assorted Italian cookies, some wickedly rich and sweet and others crisp and light.

--Phyllo triangles stuffed with spinach and feta.

--Endive leaves stuffed with dilled shrimp salad.

--Stuffed grape leaves drizzled with lemon juice.

I like to set up an hors d'oeuvre party in three or four stations: one for hot and cold meat and fish nibbles, one for bread and cheese, one for vegetables and one for fruit and dessert. Then I may set out seasoned popcorn, nuts, or wine crackers in small bowls around the room for "instant gratification." I also have a "serve yourself" bar for drinks of whatever kind I'm serving, usually a not-too-sweet punch and soda, with wine and beer. (An excellent and pretty non-alcoholic punch can be made with white grape juice, a good ginger ale, like Canada Dry or Schweppes, and a little pomegranate juice. To spike it, add brandy to taste. If you like it sweeter, use Framboise liqueur instead of the pomegranate juice, or try creme de cassis.) In the winter, I may make some mulled wine or cider.

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