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The holidays are here so now is the time to start planning your cocktail party or open house. This is the time of year I like to pull out all the stops. I love cocktail parties because many dishes can be made ahead of time. Cold foods are welcome even on winter evenings, but I like to offer a combination of hot and cold.
I confess, although I love to cook, any convenience that saves time is most welcome. For years, I sliced vegetables for crudités. Today, you can buy a prepared tray with dip or bagged, cut-up vegetables. Colors are crucial when preparing these trays because eye appeal is very important.
Trader Joe’s, Whole Foods and area supermarkets sell frozen hors d’oeuvres. All you have to do is pop them in the oven. Miniature quiche, flakey spanikopita, mushroom turnovers and small potato pancakes are among my favorites.
Planning is important. Make a list of everything you need for a successful party. I usually use high-quality paper products, buy more cocktail napkins than I think I will need and lay in plenty of ice. Heavy plastic glasses are fine, but since I have enough all-purpose wine glasses, I like to use them for drinks. I also have a good number of on-the-rocks tumblers and martini glasses.
Edward and I set up the bar in the kitchen. Don’t forget seltzer, club soda and mixers such as tonic. Slice several lemons and limes and offer orange, grapefruit, cranberry and tomato juice should anyone want to use these in drinks.
Filet of beef is the perfect party buffet dish. It is expensive, but there is no waste. A spiral sliced ham is another good choice. Keep a basket of rolls nearby for sandwiches. Condiments, such as olives, mustards and horseradish cream, go well with beef or ham.
I splurge on caviar and smoked salmon. I always purchase the former from Joel Assouline, who has a shop in Liberty Place. Serve the caviar in its tin then set in a bowl of crushed ice. Boil some eggs and chop the egg white and yolk separately. In addition, serve some chopped red onion and well-rinsed and drained baby capers.
You can find smoked salmon anywhere from supermarkets to Jewish delis. I usually buy about a pound and slice it into 2-inch pieces. I serve the salmon on party rye spread with softened butter; top each slice with some chopped fresh dill. We always serve shrimp – I buy about 10 pounds and place them it in a pretty glass bowl. Everyone loves it. A small bowl of cocktail sauce laced with lemon juice and horseradish sits nearby.
I enjoy putting together cheese trays, featuring tastes from around the world. A basket of sliced French bread and assorted water crackers – or what the British call "cream biscuits" – go well with cheese. I always include a blue, such as English Stilton, Italian Gorgonzola or French Roquefort, a wheel of Camembert, a log of goat cheese, a Vermont cheddar and an imported Swiss.
I rarely make desserts for a cocktail party. The solution? An assortment of cookies and miniature cannolis.
Here are recipes for a holiday party:
Filet of Beef
Ingredients:
1 (5-pound) prime-quality filet of beef
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 500 degrees.
Bring the beef to room temperature. Wipe with paper towels. Place in a shallow roasting pan. Sprinkle on salt and pepper.
Roast for 35 minutes for rare. Roast for another 10 minutes for medium rare.
Remove from the oven. Allow to stand at least 10 minutes before slicing.
Serve with baguette slices and horseradish cream.
Note from Phyllis: Horseradish cream is simple to prepare:
Place a pint of heavy cream in a mixing bowl. Whisk with an electric mixer until peaks form. Fold in the horseradish, to taste, but be sure to drain before blending into the whipped cream.
Spinach Balls
Ingredients:
3 (10-ounce) packages frozen chopped spinach, thawed<
1 cup panko bread crumbs
1 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1 stick of butter, melted
Directions:
Squeeze all the water out of the thawed spinach, which can be defrosted in the microwave.
Place the spinach in a mixing bowl. Add the bread crumbs, Parmesan, salt and pepper. Go easy with the salt because the cheese contains salt. Blend well. Add the butter and blend well.
Roll the spinach mixture into balls about the size of a walnut. They can be placed in a zippered bag and frozen until ready to serve. Defrost in the refrigerator.
When ready to bake, preheat the oven to 325 degrees. Place on cookie sheets and bake for about 20 to 25 minutes.
Note from Phyllis: I have been making this recipe for at least 20 years. They are uncommonly good and taste fine after they have cooled down a bit. Since this is a freeform recipe, I can’t tell you exactly how many you will have. You should have at least 30. This recipe also can be easily doubled.
Endive Spears with Crabmeat
Ingredients:
5 endive spears, leaves separated, rinsed and patted dry
1 pound lump crabmeat, picked over for shells
2 heaping tablespoons Hellmann’s mayonnaise
Juice of 1 small lemon
Dash of Worcestershire sauce
Dash of Tabasco
Directions:
Place the endive on serving trays and set aside.
Place the crabmeat in a mixing bowl. Add the remaining ingredients and mix well.
Place some of the crabmeat mixture on each endive leaf and serve.
Note from Phyllis: This mixture is also good stuffed into cherry tomatoes. Simply core each tomato and stuff.
