So, you’re having people over for a party. What are you going to serve?
Something tasty. Something crunchy. Something salty. Something melty. Throw in a few batch cocktails that you make ahead of time, adding whatever fizz they need at the last minute, and you’re ready for anything. These easy appetizer and cocktail recipes are my go-tos for stress-free entertaining, because having guests to your house is stressful enough!
Cheese is your friend
You can always throw together a charcuterie board and call it a day. But why not make baked feta with cherry tomatoes? Brush an 8-inch square or medium oval baking dish with olive oil and place a good-sized block of feta cheese in it. In a mixing bowl, combine two pints of cherry tomatoes, a few glugs of olive oil, four cloves of slivered garlic, a chopped shallot, salt and pepper to taste, a good shake of red pepper flakes and some thyme and rosemary sprigs. Pour the tomato mixture around the feta and drizzle the cheese with olive oil and a little balsamic vinegar. Bake at 375 degrees for about 20 minutes until the cheese has softened substantially and serve warm with crostini or crackers. Take a cracker, spread it with a little feta and top with some of the tomato mixture. Delightful.
Gussy up some burrata
Empty a bag of cubed butternut squash (both Whole Foods and Trader Joe’s carry them) onto a baking sheet. Toss with olive oil and sprinkle with salt, pepper, garlic powder and paprika. Roast for 20-25 minutes at 400 degrees until starting to brown nicely in spots. Remove from the oven and let cool. In a mixing bowl, lightly toss the baked squash with olive oil, a little sherry or apple cider vinegar, salt, pepper, toasted pumpkin seeds and some julienned sage leaves (ideally, first fry the sage leaves in butter until they start to crisp, drain on paper towels and then julienne). If I’m feeling extra fancy, I might finely dice a Honeycrisp apple and throw it in. Take two burrata balls and put them on a platter. Cut a deep X into the top of each burrata and top with the reserved squash mixture. Serve with cubes of focaccia or crostini.
Pay homage to Wolfgang Puck
The father of California cuisine (Alice Waters being the mom), Puck was known for the smoked salmon pizza he served at his star-studded Los Angeles restaurant, Spago. Actually, it’s not difficult to recreate at home.
Start with two premade pizza crusts. Brush with olive oil and bake in the oven as directed on the package until golden brown (yes, you can substitute a gluten-free crust). Spread each crust with 2-3 tablespoons of creme fraiche, leaving a three-quarter-inch border around the edge. Top each pizza with smoked salmon so that you can see the cheese topping peeking out from underneath. Garnish with a healthy dollop of caviar (it doesn’t have to be super fancy; Whole Foods has many different varieties and price points starting at $11.99) and sprinkle with chives. Carefully cut each pizza into wedges and serve.
Deluxe Sheet Pan Nachos are everyone’s secret craving
There are many ways to make use of a rotisserie chicken, but nachos may well be their highest calling. Preheat the oven to 375 degrees. Line a sheet pan (10 inches by 15 inches) with foil or brush with olive oil. Spread half a bag of tortilla chips evenly over the sheet pan and sprinkle with 1 cup of shredded Mexican cheese blend. Drain and rinse a 15-ounce can of black beans and toss with a few tablespoons of your favorite salsa. Distribute half of the black beans evenly over the cheese, followed by 1½ cups of shredded rotisserie chicken. Repeat for another layer. Top the second layer of chicken with one more cup of cheese. Bake the pile of nachos for 10 minutes or until the cheese is melted and bubbly. Remove from the oven, let cool briefly and dollop the top with sour cream and guacamole (if desired), then sprinkle with chopped scallions, pickled jalapenos and tomatoes.
Smoky Sweet and Spicy Nuts are exactly what your cocktail needs
Preheat the oven to 300 degrees and spray with oil. In a small bowl, combine ½ cup brown sugar, ½ tablespoon kosher salt, 1 teaspoon smoked paprika and ½ teaspoon each freshly ground pepper, garlic powder and red pepper flakes. In a medium bowl, whisk an egg white until foamy, then add the sugar-spice mixture. Toss with 4 cups of mixed nuts (I like almonds, pecans and cashews for this) until they are evenly coated with the mixture. Spread the spiced nuts evenly on a sheet pan and bake until lightly toasted, 20-25 minutes. Remove from the oven and cool the pan on a wire rack. Stir the nuts every so often to prevent clumping. Serve at room temperature, adjusting salt, pepper and pepper flakes as needed.
Serve a great cocktail
I like to offer a self-service bar with an assortment of beer and wine, along with a few pre-batched cocktails that chill in the pitcher for an hour or two before the party. Save the mixed drinks for another occasion so that no one has to play bartender. Be sure to have plenty of fresh ice on hand and offer some nonalcoholic options as well.
Here are a few cocktails that can be easily scaled up. Leave out the fizz — prosecco or soda — if making ahead. Your guests can top off their own drinks with the sparkler, or you can add it to the pitcher right before service and give it a quick stir. You don’t want to lose the fizz! Check out these three favorite cocktail recipes I revisit again and again.
Pomegranate Gin Fizz by Eden Eats
Apple Cider Sangria by Smitten Kitchen
Sidecars by The Barefoot Contessa