Throughout the year impromptu parties come up – “We are grilling tonight, please come.” You ask automatically, “What can I bring?” hoping the answer is paper plates. But the answer is “How about an appetizer?” You answer woodenly, “Oh, sure,” then go into a panic.
The hostess of the impromptu gathering is known to be a great cook and your skills begin and end with chips and French Onion dip from the grocery store. DON'T PANIC; help is on the way.
This week I am going to make some tried-and-true suggestions to relieve your panic and make you appear to be a super impromptu appetizer cook. I know these suggestions work because I taught this subject as a cooking class for 19 years. Many of the students have contacted me and thanked me for these suggestions.
Presentation and garnishment are half the battle when you plan on taking shortcuts with entertaining. Taking the time to repackage a deli or commercial product makes it seem special. Something as simple as using a bell pepper to present a special mustard makes the “store-bought” rolls and deli meats taste like a feast. When taking short cuts from your local deli or supermarket, remember not to skimp on quality. Using toast points or a special cracker, such as bagel chips or bruschetta slices, will dress up a spread. Adding fresh herbs to a commercial dip gives a distinctive flavor.
Party in a Pinch Pantry
Products mentioned here are all available locally.
• Special crackers - such as water crackers
• Good sausage in the freezer - such as andouille
• Great jar of mustard - such as a hot and sweet mustard
• Great jars of jam or jelly - maybe mayhaw or pear preserves
• Pots of rosemary, chives and parsley in your window
• Cocktail skewers
• A bottle or two of unusual sauces – maybe Asian for dipping
• Cream cheese
• Lemons and limes (if they go bad, use them as a cleaner for your garbage disposal)
• Canned white beans
• Several fun platters and containers
Simple and stylish Ideas for a Party in a Pinch
• Boston lettuce, cored and filled with Boursin cheese, smoked salmon and fresh dill (Boursin is a soft cheese that comes in a round, foil package)
• Good bakery rolls, a variety of mustards and sausages that have been heated and sliced
• Deli garlic bread topped with grated four-flavor cheese, sliced fresh tomatoes, a drizzle of olive oil and fresh basil (comes in a package in the produce department) – bake at 300 degrees until the cheese is melted, then slice
• Herbed olives – use Kalamata or other Greek olives -- toss with chopped fresh rosemary, thyme, oregano, olive oil and dried chili pepper. Serve in a pretty bowl with cocktail picks by the side in a smaller container. Remember to include a small plate for the discarded picks.
• Assorted cheeses with accompaniments:
Blue cheeses (Danish Blue is a good available one) with walnuts and unsalted butter
White cheddar (Extra Sharp Vermont White Cheddar) with a dish of chutney on the side
Brie - Top with fig preserves mixed with a little chopped fresh rosemary mixed in. Heat Brie first for 5 minutes.
Baby mozzarella balls - drained of their oil, then drizzled with pesto sauce (serve with picks on the side)
• Deli hummus topped with chopped cucumbers, green peppers, red onions, crumbled feta cheese and drizzled with a good olive oil, then a squeeze of fresh lemon juice and a light sprinkle of sea salt and pepper, serve with pita chips
• Prepared pizza crusts with artichoke hearts, lots of feta cheese, calamata olives, fresh spinach and olive oil for a Rhode Island-style white pizza
• Asian restaurants are a wonderful resource for meat satays, sushi or dumplings. Order ahead for your favorite dumpling, chicken wing or chicken satay. Make sure to get plenty of sauce. Just repackage on a pretty plate with a bowl for the sauce.
Whatever Cheese Ball:
• 2 cups grated sharp cheddar cheese
• 1 cup grated Monterey Jack Cheese
• 1/4 cup chopped green onions (or more to taste)
• 1/4 cup chopped toasted pecans (or more to taste)
• 1/4 cup chopped green olives (or more to taste)
• Mayonnaise enough to bind
• Black pepper to taste
• Several dashes of hot sauce
Mix together using a fork (doesn't pack the cheese). Place into a container. Will keep for weeks (or as long as you can resist eating it) in the fridge.
Take your offering with confidence. If someone compliments your dish, just say thank you - don’t go into a long explanation of how you remade something from the store. Be mysterious if necessary about the recipe! Finally, realize that life is not perfect and neither are you – just enjoy entertaining!
Fran Ginn is former chef/owner of The Back Door Café, who retired after 31 years in the food industry to be a grandmother. She can be contacted at fran@franginn.com.
