We have good intentions, but then we start to think, "Entertaining isn't cheap." Or "I can't spend the weekend planning, shopping and cooking." And then there's "How can I accommodate my vegetarian friends, high-protein enthusiasts and those counting diet points?"
I suggest presenting an appetizer bar that allows guests to create their own hors d'oeuvres. Not only is it relatively inexpensive, but it's also easy to assemble - especially if you buy fine crackers, chips and a few dips rather than make all of the following spreads and toppings yourself.
Leftovers aren't wasted. Many of the toppings can be used in omelets and salads during the week. The spreads have a long shelf life and can be pulled out for impromptu entertaining. And isn't it easier to invite people over when you've got a few things already made?
An appetizer bar is colorful and interactive. You won't have to coax guests to partake. The abundance will draw them naturally. The best part? You get credit for an innovative party. Without even realizing it, your guests will do half the work!
8 easy toppings
Pickled pink onions: Drizzle 1/4 cup rice wine vinegar over a thinly sliced medium red onion. Season with a pinch of salt. Let stand until ready to serve.
Pulled chicken: Remove the meat from a store-bought roast chicken. Discard skin and bones. Use fingers to shred meat into bite-size pieces.
Cooked shrimp: Remove the tails from 1 pound of cooked shrimp. Use a small, sharp knife to split the shrimp down the vein line to yield two equal halves.
Chopped egg with scallions: Mix 2 finely chopped boiled eggs with the thinly sliced green parts of 2 medium scallions. Stir in 1 Tb. of extra-virgin olive oil. Season to taste with salt and pepper.
Sauteed peppers: Heat 1 Tb. olive oil over medium-high heat in a 10-inch skillet. When oil starts to shimmer, add 1 yellow pepper and 1 red pepper, cored and thinly sliced. Saute, stirring occasionally, until soft and lightly browned, about 5 minutes. (Even easier: Just open a jar of roasted peppers and cut them into thin strips.)
Wilted spinach: Heat 1 Tb. olive oil with 1 large garlic clove, minced, in a large skillet over medium-high heat until garlic starts to sizzle. Add 1 bag (9 or 10 ounces) prewashed spinach; cook until just wilted but still green. Cool on a large plate, then transfer to a small serving bowl.
Shaved Parmesan: Use a vegetable peeler to shave thin, bite-size pieces from a wedge of Parmesan cheese.
Parsleyed artichoke hearts: Drain artichoke hearts from a 14-ounce can and pat dry. Cut into quarters or sixths. Season with 1 Tb. each minced fresh parsley and extra-virgin olive oil.
Crunchy breads
Crackers are an easy base for the spreads and toppings above. Use toast rounds, baked pita triangles, or fried wonton rectangles. All can be cooled and stored in an airtight container for two days.
Milk punch: the new eggnog
Homemade eggnog is rich, extravagant, irresistible. But the ingredients--heavy cream, raw eggs, sugar and booze--give one pause.
A few years back, I discovered a delicious high-flavor, no-risk alternative: milk punch, made with whole milk (no cream, no eggs). And it's easy to make. No cooking, no whipping egg whites and cream: Just mix and freeze. Make a pitcher today, and stick it in the freezer for the season. The spirits keep the milk from freezing; the freezer keeps the milk from spoiling. But remember, it's potent--one of my friends calls it "the adult milkshake."
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
What's this?